Bon Appetit!
Caramel Popcorn
So I said I would post up here once and awhile...and it definately has been once and awhile. Here is a new delicious recipe for you. I initially got it from Kristine Parker and I changed it to fit my taste. I pretty much just added twice as much popcorn to it so I could justify eating more!
Bon Appetit!
Bon Appetit!
July Recipe Swap
This month we are meeting at Heidi Bailey’s house at 7pm on the 22th and we are making Summer Salads and Desserts. Please email your recipes to kellycstewart@gmail.com
June Relief Society Activitiy: Dutchoven Cooking
Sharee Carlisle made some tasty Rootbeer Chicken in a dutchoven and Ilene Trent made this delicious Dutch Oven Apple Spice Cake. I am making this recipe tomorrow and my mouth is watering just thinking about it... it is seriously to die for!
Dutch Oven Apple Spice Cake
Vaughn Quinn
Servings: 16
1 pound butter
4 cups sugar
4 eggs
4 teaspoons vanilla
8 cups apples, shredded unpeeled
2 teaspoons nutmeg
2 teaspoons cinnamon
4 cups flour
4 teaspoons soda
2 teaspoons salt
2 cups chopped nuts (walnut, pecan)
Cream butter, sugars and eggs. Add vanilla and apples. Sift in dry ingredients. Mix together.
Line your dutch oven with foil and spray it with Pam. Bake 30-45 minutes in a 12in dutchoven at 350 degrees (8 coals bottom, 19 coals on top).
Butterscotch Sauce
1 C. light corn syrup
1/4 tsp. salt
3 T. butter
1 C. brown sugar 1/2 C. milk
1 tsp. vanilla
Combine ingredients in saucepan. Cook over medium heat to a full rolling boil and continue cooking for 5 mins. stirring occasionally. Cool and spoon on servings of cake or ice-cream topped cake.
Dutch Oven Apple Spice Cake
Vaughn Quinn
Servings: 16
1 pound butter
4 cups sugar
4 eggs
4 teaspoons vanilla
8 cups apples, shredded unpeeled
2 teaspoons nutmeg
2 teaspoons cinnamon
4 cups flour
4 teaspoons soda
2 teaspoons salt
2 cups chopped nuts (walnut, pecan)
Cream butter, sugars and eggs. Add vanilla and apples. Sift in dry ingredients. Mix together.
Line your dutch oven with foil and spray it with Pam. Bake 30-45 minutes in a 12in dutchoven at 350 degrees (8 coals bottom, 19 coals on top).
Butterscotch Sauce
1 C. light corn syrup
1/4 tsp. salt
3 T. butter
1 C. brown sugar 1/2 C. milk
1 tsp. vanilla
Combine ingredients in saucepan. Cook over medium heat to a full rolling boil and continue cooking for 5 mins. stirring occasionally. Cool and spoon on servings of cake or ice-cream topped cake.
Father's Day Recipes
We brought our husband's or father's favorite recipes...
Cynthia's Rice Crispie Treats - Submitted by Sara Maughn
Caramel
1C Butter
1C Brown Sugar
1/4C Corn Syrup
1 can Sweetened Condensed Milk
Cereal Treats
14oz. Rice Crispies
1/4C Butter
1 lbs. Marshmallows and extra to spread
Directions:
1. Heat butter, brown sugar and corn syrup in a pan. Boil and stir constantly until softball state (takes about 10 mins). Remove from heat and add condensed milk.
2. Heat butter and 1lb. marshmallows in a large pan until marshmallows are melted. Add rice crispies and stir.
3. Press half of the cereal treat in the bottom of greased 13x9 and 9x9 pans. Sprinkle a layer of marshmallow and pour the caramel on top. Press the other half of the cereal treat on top.
Hint: Spray Pam on your hand when pressing the cereal treat.
Devilishly Good Eggs - Submitted by Heidi Bailey
6 hard-cooked eggs (peeled)
1/4C. Kraft mayo or salad dressing
2 T. bacon bits
2 tsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1 tsp. mustard
1/4 tsp. salt
1/8 tsp. pepper
parsley, paprika or olives to top (if desired)
Cut eggs in half lengthwise. Take out yolks and mash with fork in abowl. Stir in remaining ingredients except egg white halves. Fill egg white halves with egg yolk mixture heaping it lightly. Garnish with parsley, paprika or olives.
Tres Leche Cake - Submitted by Jessica Cefalo
Cake
Preheat oven to 350. Lighyly oil and flour a 9x13 pan and set aside.
1 1/2 cups flour
1 tsp baking powder 1/2 tsp salt
1 cube butter
1 1/4 cups sugar
5 eggs
1 1/2tsp. vanilla
Whisk together the flour, baking powder and salt and set aside. In a separate bowl beat butter on medium speed until fluffy, approximately one minute. Decrease the speed to low and gradually add the sugar over one minute. Stop to scrape the sides if necessary. Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla and mix to combine. Add the flour mixture in three intervals and mix until just combined. Transfer the batter to the pan and spread evenly. Bake for 20 to 25 minutes until the cake is lightly golden. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a fork. Allow the cake to cool completely and then prepare the glaze.
Glaze
1(12oz) can evaporated milk
1(14oz) can sweetened condensed milk
1 cup half and half
Whisk together the evaporated milk, sweetened condensed milk and the half and half. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping
2 cups heavy cream
1 1/4 cups sugar
1 tsp. vanilla
Whisk together the cream, sugar and vanilla on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread topping over the cake and allow to chill in the refrigerator until ready to serve.
Peanut Butter Cake - Submitted by Brooke Young
Chex Mix - Submitted by Amber Bowen
Lemon Bars - Submitted by Kelly Stewart
2 cups flour
1 cup butter
1/2 cup powdered sugar
4 eggs
2 cups sugar
4 T Flour
1 tsp. baking powder
10-12 T. lemon juice
Crumble flour, butter, powdered sugar. Press into a 9x13 pan. Bake 20 minutes at 350F
Beat eggs; add and mix other ingredients. Pour over baked crust and bake at 350F for 25 minutes. When done sprinkle with powered sugar.
Cynthia's Rice Crispie Treats - Submitted by Sara Maughn
Caramel
1C Butter
1C Brown Sugar
1/4C Corn Syrup
1 can Sweetened Condensed Milk
Cereal Treats
14oz. Rice Crispies
1/4C Butter
1 lbs. Marshmallows and extra to spread
Directions:
1. Heat butter, brown sugar and corn syrup in a pan. Boil and stir constantly until softball state (takes about 10 mins). Remove from heat and add condensed milk.
2. Heat butter and 1lb. marshmallows in a large pan until marshmallows are melted. Add rice crispies and stir.
3. Press half of the cereal treat in the bottom of greased 13x9 and 9x9 pans. Sprinkle a layer of marshmallow and pour the caramel on top. Press the other half of the cereal treat on top.
Hint: Spray Pam on your hand when pressing the cereal treat.
Devilishly Good Eggs - Submitted by Heidi Bailey
6 hard-cooked eggs (peeled)
1/4C. Kraft mayo or salad dressing
2 T. bacon bits
2 tsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1 tsp. mustard
1/4 tsp. salt
1/8 tsp. pepper
parsley, paprika or olives to top (if desired)
Cut eggs in half lengthwise. Take out yolks and mash with fork in abowl. Stir in remaining ingredients except egg white halves. Fill egg white halves with egg yolk mixture heaping it lightly. Garnish with parsley, paprika or olives.
Tres Leche Cake - Submitted by Jessica Cefalo
Cake
Preheat oven to 350. Lighyly oil and flour a 9x13 pan and set aside.
1 1/2 cups flour
1 tsp baking powder 1/2 tsp salt
1 cube butter
1 1/4 cups sugar
5 eggs
1 1/2tsp. vanilla
Whisk together the flour, baking powder and salt and set aside. In a separate bowl beat butter on medium speed until fluffy, approximately one minute. Decrease the speed to low and gradually add the sugar over one minute. Stop to scrape the sides if necessary. Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla and mix to combine. Add the flour mixture in three intervals and mix until just combined. Transfer the batter to the pan and spread evenly. Bake for 20 to 25 minutes until the cake is lightly golden. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a fork. Allow the cake to cool completely and then prepare the glaze.
Glaze
1(12oz) can evaporated milk
1(14oz) can sweetened condensed milk
1 cup half and half
Whisk together the evaporated milk, sweetened condensed milk and the half and half. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping
2 cups heavy cream
1 1/4 cups sugar
1 tsp. vanilla
Whisk together the cream, sugar and vanilla on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread topping over the cake and allow to chill in the refrigerator until ready to serve.
Peanut Butter Cake - Submitted by Brooke Young
Chex Mix - Submitted by Amber Bowen
3 | cups Corn Chex® cereal |
| 3 | cups Rice Chex® cereal |
| 3 | cups Wheat Chex® cereal |
| 1 | cup mixed nuts |
| 1 | cup bite-size pretzels |
| 1 | cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces |
| 6 | tablespoons butter or margarine |
| 2 | tablespoons Worcestershire sauce |
| 1 1/2 | teaspoons seasoned salt |
| 3/4 | teaspoon garlic powder |
| 1/2 | teaspoon onion powder |
| 1. | In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. |
| 2. | Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container. |
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. | |
Lemon Bars - Submitted by Kelly Stewart
2 cups flour
1 cup butter
1/2 cup powdered sugar
4 eggs
2 cups sugar
4 T Flour
1 tsp. baking powder
10-12 T. lemon juice
Crumble flour, butter, powdered sugar. Press into a 9x13 pan. Bake 20 minutes at 350F
Beat eggs; add and mix other ingredients. Pour over baked crust and bake at 350F for 25 minutes. When done sprinkle with powered sugar.
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