7 Back-To-School Cakes That Shall Not Pass
5 hours ago
Friday, May 22, 2009
More Recipes Coming Soon
So, it's been a little while since we've updated with new recipes. We are hoping to have another cooking club in June. I added a few new links to cooking sites. Taste Spotting, Rookie Cookie, and Hobble Creek Kitchen. If you have a favorite cooking site/ blog, leave a comment.
Thursday, April 2, 2009
Dinner Rolls
Dinner Rolls - Lori S.
(Picture via Gather Round Our Table, link below)
In a stand mixer or Bosch, place the following ingredients:
2 T. active dry yeast
1/2 c. sugar
6 T. shortening (I use butter)
2 tsp. salt
In a small saucepan, heat:
2 cups milk (remove from heat just before it begins to boil - when it is hot and steamy. Let it cool down to around 120 degrees or less)
Pour milk over the yeast mixture, add:
2 eggs, beaten (mix well)
Gradually add in:
6 1/2 - 7 cups flour
Beat until the dough forms a ball that centers on the dough hook and doesn't stick to the sides of the bowl. Knead for 5-6 minutes longer. Place dough in a greased bowl and let rise for 1 hour.
Roll dough into small golf-ball sized balls and place on greased cookie sheet. Let rise about 1 - 1 1/2 hours more. Bake at 350 degrees for about 15 minutes or until tops are golden brown. Makes one large cookie sheet full of rolls.
I found this recipe from a food blog. If you go to this link, you can see step by step pictures of this recipe.
http://gatherroundourtable.blogspot.com/2008/09/sunday-rolls.html
(Picture via Gather Round Our Table, link below)
In a stand mixer or Bosch, place the following ingredients:
2 T. active dry yeast
1/2 c. sugar
6 T. shortening (I use butter)
2 tsp. salt
In a small saucepan, heat:
2 cups milk (remove from heat just before it begins to boil - when it is hot and steamy. Let it cool down to around 120 degrees or less)
Pour milk over the yeast mixture, add:
2 eggs, beaten (mix well)
Gradually add in:
6 1/2 - 7 cups flour
Beat until the dough forms a ball that centers on the dough hook and doesn't stick to the sides of the bowl. Knead for 5-6 minutes longer. Place dough in a greased bowl and let rise for 1 hour.
Roll dough into small golf-ball sized balls and place on greased cookie sheet. Let rise about 1 - 1 1/2 hours more. Bake at 350 degrees for about 15 minutes or until tops are golden brown. Makes one large cookie sheet full of rolls.
I found this recipe from a food blog. If you go to this link, you can see step by step pictures of this recipe.
http://gatherroundourtable.blogspot.com/2008/09/sunday-rolls.html
Parmesan Potatoes
Parmesan Potatoes - Lynne H.
6 tablespoons butter, softened
1-30 oz pkg frozen country-style hash brown potatoes, thawed
1 large yellow onion, chopped
1 cup heavy whipping cream
2 teaspoons kosher salt
¼ teaspoon black pepper
½ cup shredded Parmesan cheese
2 tablespoons chopped fresh herbs (thyme, parsley, chives)
Pre-heat oven to 350 degrees.
Spray a 9x13 baking pan with Pam or grease with a little of the butter. In a large bowl mix thawed hash brown potatoes and chopped onion together. In a small bowl, whisk the cream, salt and pepper together, and quickly pour over the potato mixture. Gently but thoroughly mix until well incorporated. Spoon about a third of the mixture evenly into the pan, smoothing as necessary. Dot the surface with about 2 tablespoons of butter. Repeat with 2 more layers of potato mixture and butter. (be sure to scrape every bit of the cream from the sides of the bowl into the last layer!) Smooth mixture before topping last layer with butter. Sprinkle the Parmesan cheese evenly over the top.
Bake uncovered for 55-60 minutes, until the Parmesan cheese is golden. Sprinkle herbs on top just before serving.
*This recipe is a modified scalloped potato recipe. For scalloped potatoes, use 8 medium potatoes, peeled and sliced 1/8 inch thick, and follow recipe as above.
6 tablespoons butter, softened
1-30 oz pkg frozen country-style hash brown potatoes, thawed
1 large yellow onion, chopped
1 cup heavy whipping cream
2 teaspoons kosher salt
¼ teaspoon black pepper
½ cup shredded Parmesan cheese
2 tablespoons chopped fresh herbs (thyme, parsley, chives)
Pre-heat oven to 350 degrees.
Spray a 9x13 baking pan with Pam or grease with a little of the butter. In a large bowl mix thawed hash brown potatoes and chopped onion together. In a small bowl, whisk the cream, salt and pepper together, and quickly pour over the potato mixture. Gently but thoroughly mix until well incorporated. Spoon about a third of the mixture evenly into the pan, smoothing as necessary. Dot the surface with about 2 tablespoons of butter. Repeat with 2 more layers of potato mixture and butter. (be sure to scrape every bit of the cream from the sides of the bowl into the last layer!) Smooth mixture before topping last layer with butter. Sprinkle the Parmesan cheese evenly over the top.
Bake uncovered for 55-60 minutes, until the Parmesan cheese is golden. Sprinkle herbs on top just before serving.
*This recipe is a modified scalloped potato recipe. For scalloped potatoes, use 8 medium potatoes, peeled and sliced 1/8 inch thick, and follow recipe as above.
Cherry-Almond Glazed Pork
CHERRY-ALMOND GLAZED PORK - Lynne H.
3-4 # boneless pork loin roast
12 oz. jar cherry preserves
2 Tbsp. light corn syrup
2-3 Tbsp. white vinegar
¼ teaspoon each salt, cinnamon, nutmeg, and cloves
3 Tbsp. slivered almonds, toasted. (At the progressive dinner we left them out of the sauce)
Roast meat, seasoned with salt and pepper, in a shallow pan at 350 degrees for about 20 minutes per pound, approximately 1 hour to 1 hour and 20 minutes. (meat should be
160-170 degrees internally.)
In a saucepan, combine all other ingredients except almonds (if you plan to use them) and heat to boiling, stirring frequently. Simmer 2 minutes. Brush some of the sauce over the roast the last 20-30 minutes. When serving pass the remaining warm sauce, stirring in almonds if you plan to use them.
NOTE: If you want to have a generous amount of sauce, you might want to 1 ½ times the recipe.
3-4 # boneless pork loin roast
12 oz. jar cherry preserves
2 Tbsp. light corn syrup
2-3 Tbsp. white vinegar
¼ teaspoon each salt, cinnamon, nutmeg, and cloves
3 Tbsp. slivered almonds, toasted. (At the progressive dinner we left them out of the sauce)
Roast meat, seasoned with salt and pepper, in a shallow pan at 350 degrees for about 20 minutes per pound, approximately 1 hour to 1 hour and 20 minutes. (meat should be
160-170 degrees internally.)
In a saucepan, combine all other ingredients except almonds (if you plan to use them) and heat to boiling, stirring frequently. Simmer 2 minutes. Brush some of the sauce over the roast the last 20-30 minutes. When serving pass the remaining warm sauce, stirring in almonds if you plan to use them.
NOTE: If you want to have a generous amount of sauce, you might want to 1 ½ times the recipe.
Spinach Strawberry Salad
Spinach Strawberry Salad - Lynne H.
2 (6-oz.) pkgs. European ready-pac baby spinach
2 (12-oz) baskets medium size strawberries
Dressing:
¾ Wesson vegetable oil
6 T. apple cider vinegar
3 tsp. Finely chopped onion
6 T. sugar
1 ½ T. sesame seeds
1 ½ T. poppy seed
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. Paprika
Salad:
Break stems off of spinach leaves and discard. Store spinach leaves in plastic bag in the refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently. If you like you can serve spinach on salad plates, then add a pretty arrangement of strawberries on top instead of tossing them with spinach.
Dressing:
Mix together all ingredients. Make several days ahead in a jar and keep refrigerated. Shake frequently.
2 (6-oz.) pkgs. European ready-pac baby spinach
2 (12-oz) baskets medium size strawberries
Dressing:
¾ Wesson vegetable oil
6 T. apple cider vinegar
3 tsp. Finely chopped onion
6 T. sugar
1 ½ T. sesame seeds
1 ½ T. poppy seed
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. Paprika
Salad:
Break stems off of spinach leaves and discard. Store spinach leaves in plastic bag in the refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently. If you like you can serve spinach on salad plates, then add a pretty arrangement of strawberries on top instead of tossing them with spinach.
Dressing:
Mix together all ingredients. Make several days ahead in a jar and keep refrigerated. Shake frequently.
Progressive Dinner Recipes
Jen W. requested that we post the recipes from the Relief Society Progressive Dinner here. I'll post the recipes I have.
Monday, March 30, 2009
Lemon Cake
Lemon Cake - Julie C.
For Cake:
1/2 lb unsalted butter, room temperature
2 1/2 cups granulated sugar, divided
4 large eggs, room temperature
1/3 cup lemon, zest of, grated
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup fresh lemon juice, divided
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
Glaze
2 cups confectioners' sugar, sifted
3 1/2 tablespoons fresh lemon juice
Directions
1. Preheat oven to 350°F.
2. Grease and flour 9x13"pan.
3. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
4. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
5. Sift together flour, baking powder, baking soda and salt into a bowl.
6. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
7. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
8. Bake 45 minutes- 1 hour, until tester comes out clean.
9. Meanwhile, mix up the glaze in a bowl with a wire whisk until smooth.
10.When cake comes out of the oven poke holes throughout the cake, and drizzle the glaze all over it allowing the glaze to pour down the holes and around the sides. Do not wait for the cake to cool.
For Cake:
1/2 lb unsalted butter, room temperature
2 1/2 cups granulated sugar, divided
4 large eggs, room temperature
1/3 cup lemon, zest of, grated
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup fresh lemon juice, divided
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
Glaze
2 cups confectioners' sugar, sifted
3 1/2 tablespoons fresh lemon juice
Directions
1. Preheat oven to 350°F.
2. Grease and flour 9x13"pan.
3. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes.
4. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest.
5. Sift together flour, baking powder, baking soda and salt into a bowl.
6. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla.
7. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.
8. Bake 45 minutes- 1 hour, until tester comes out clean.
9. Meanwhile, mix up the glaze in a bowl with a wire whisk until smooth.
10.When cake comes out of the oven poke holes throughout the cake, and drizzle the glaze all over it allowing the glaze to pour down the holes and around the sides. Do not wait for the cake to cool.
Sunday, March 29, 2009
Deluxe Turkey Club Pizza
Deluxe Turkey Club Pizza - Jen W.
(From Pampered Chef)
Heat oven to 425 degrees.
Unroll 1 can Pillsbury refrigerated pizza crust. Flatten to desired size.
Sprinkle dough with 2 teaspoons sesame seed.
Bake for 10 to 12 minutes or until crust is light golden brown.
While crust is baking...
Prepare pizza toppings listed below.
Combine 1/4 cup mayonnaise and 1 teaspoon lemon zest in a small bowl.
Spread mixture over baked crust.
Top with (in this order):
4 ounces shredded Monterey jack cheese
1 tablespoon thinly sliced fresh basil
4 ounces deli turkey breast slices cut into 1 inch strips
6 slices cooked bacon cut into 1 inch pieces
2 small plum tomatoes thinly sliced (I use roma)
1/2 cup shredded Swiss cheese.
Bake for 7 to 9 minutes or until crust is golden brown and cheese is melted. Garnish with fresh basil leaves.
6 to 8 servings
*I don't really measure ingredients, I just add toppings till it is covered. Also, I use whatever cheese I have on hand and I haven't ever garnished it.
(From Pampered Chef)
Heat oven to 425 degrees.
Unroll 1 can Pillsbury refrigerated pizza crust. Flatten to desired size.
Sprinkle dough with 2 teaspoons sesame seed.
Bake for 10 to 12 minutes or until crust is light golden brown.
While crust is baking...
Prepare pizza toppings listed below.
Combine 1/4 cup mayonnaise and 1 teaspoon lemon zest in a small bowl.
Spread mixture over baked crust.
Top with (in this order):
4 ounces shredded Monterey jack cheese
1 tablespoon thinly sliced fresh basil
4 ounces deli turkey breast slices cut into 1 inch strips
6 slices cooked bacon cut into 1 inch pieces
2 small plum tomatoes thinly sliced (I use roma)
1/2 cup shredded Swiss cheese.
Bake for 7 to 9 minutes or until crust is golden brown and cheese is melted. Garnish with fresh basil leaves.
6 to 8 servings
*I don't really measure ingredients, I just add toppings till it is covered. Also, I use whatever cheese I have on hand and I haven't ever garnished it.
Thursday, March 26, 2009
Lemon Bars
Lemon Bars - Jaime B.
Base:
1 Cup butter
2 Cups flour
1/2 Cup sugar
Mix and press in a 9x13 pan and bake at 350 for 20 minutes
Top:
4 Eggs
2 1/4 Cups sugar
1/2 Cup Flour
1/2 Cup fresh squeezed lemon juice
Grated rind from one lemon
Combine sugar and eggs, mix in flour, lemon juice, and rind. Pour over base and bake for 30 minutes at 350.
Icing:
1 Cup powder sugar
1 juice from squeezed lemon
Pour over and spread icing on lemon bars after they have cooled completely.
Base:
1 Cup butter
2 Cups flour
1/2 Cup sugar
Mix and press in a 9x13 pan and bake at 350 for 20 minutes
Top:
4 Eggs
2 1/4 Cups sugar
1/2 Cup Flour
1/2 Cup fresh squeezed lemon juice
Grated rind from one lemon
Combine sugar and eggs, mix in flour, lemon juice, and rind. Pour over base and bake for 30 minutes at 350.
Icing:
1 Cup powder sugar
1 juice from squeezed lemon
Pour over and spread icing on lemon bars after they have cooled completely.
Friday, March 6, 2009
Lemon Recipes Are Posted.
We had a fabulous Recipe Night featuring lemons! There were so many delicious things to try. Thanks to everyone for participtating!! I missed getting a few pictures of items. I will start posting the recipes today. (I've posted all the recipes I have. Send me your recipe if you don't see it listed.)
Lemon Tea Cookies
Lemon Tea Cookies - Jana E.
3/4 C. Butter (softened)
1/2 cup sugar
1 egg yolk
1/2 tsp. vanilla extract
2 cups flour
1/4 cup finely chopped walnuts
Filling:
3 TB. butter (softened)
4 1/2 tsp. Lemon juice
3/4 tsp. grated orange peel
1 1/2 cups powdered sugar
2 drops yellow food coloring (optional)
Cream butter and sugar. Beat in egg yolk and vanilla.
Gradually add flour. Shape into two 14 inch rolls; reshape each roll into 1 1/8 inch x 1 1/8 in block. Wrap in plastic wrap and refrigerate overnight.
Unwrap and cut into 1/4" slices. Place 2 inches apart on an ungreased cookie sheet. Sprinkle 1/2 the cookies with nuts; gently pressing into dough. Bake at 400 for 8-10 min. or until golden brown around the edges. Remove to wire racks to cool.
Filling: Cream butter lemon juice and orange peel. Gradually add powdered sugar. Tint yellow if desired. Spread about a tsp on bottom of plain cookies, place nut-topped cookies over filling. YIELD: about 4 1/2 dozen cookies.
3/4 C. Butter (softened)
1/2 cup sugar
1 egg yolk
1/2 tsp. vanilla extract
2 cups flour
1/4 cup finely chopped walnuts
Filling:
3 TB. butter (softened)
4 1/2 tsp. Lemon juice
3/4 tsp. grated orange peel
1 1/2 cups powdered sugar
2 drops yellow food coloring (optional)
Cream butter and sugar. Beat in egg yolk and vanilla.
Gradually add flour. Shape into two 14 inch rolls; reshape each roll into 1 1/8 inch x 1 1/8 in block. Wrap in plastic wrap and refrigerate overnight.
Unwrap and cut into 1/4" slices. Place 2 inches apart on an ungreased cookie sheet. Sprinkle 1/2 the cookies with nuts; gently pressing into dough. Bake at 400 for 8-10 min. or until golden brown around the edges. Remove to wire racks to cool.
Filling: Cream butter lemon juice and orange peel. Gradually add powdered sugar. Tint yellow if desired. Spread about a tsp on bottom of plain cookies, place nut-topped cookies over filling. YIELD: about 4 1/2 dozen cookies.
Wedding Water
Wedding Water or Refreshing Water Punch - Jana E.
1 Tb. Lemon extract
1 Tb. citric acid
2 cups sugar
5 quarts water
Stir together well.
1 Tb. Lemon extract
1 Tb. citric acid
2 cups sugar
5 quarts water
Stir together well.
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