OMELETS MADE EASY THE ZIPLOCK WAY - CLEAN, QUICK AND EASY!

Our family has enjoyed this innovative way to fix a fast breakfast.  It works great!!  It's good for when the whole family is together, and the best part is that no one has to clean up.   Another added bonus is that all the omelets can be ready at the same time!  Just have everyone write their name on their individual baggie with a permanent marker, plop them in a big pot of boiling water and wait 13 minutes, and presto--you have perfectly cooked omelets for everyone!  A great idea for when you go camping, Christmas morning, Easter morning, family brunches, or any day you are all together! 

ZIPLOC OMELETS--THE QUICK AND EASY WAY

• 1 quart ZIPLOC baggie for each person
• Permanent sharpie to write names on the bags
• 1 or 2 large or extra large eggs for each person
• Various Omelet fillings: Ham, Bacon, Tomato, Onion, Mushrooms, Green or Red Pepper, Salsa, Hash Browns, Cheeses, Green Onion,  Olives, etc.
• 1-2 Tablespoons milk for each bag
• Seasonings:  salt, pepper, season all, etc.
• Large pot of boiling water

Have each person crack their egg(s) in their baggie.  Add milk and seal.   "Squish" baggie until egg is well blended with the milk.  Add desired ingredients (my favorites are mushrooms, onion, ham and cheese).  Season as desired.  When all ingredients are in the baggie, seal, making sure it is completely sealed.  Have each person write their name up at the very top of the baggie by the seal.  When all baggies are ready, place baggies in a big pot of rolling boiling water.  Boil for 13 minutes.  You can cook 6-8 omelets in a large pot.  If you need more, just have 2 pots going.  When done, open baggies and the omelet will roll out easily.  Be prepared for everyone to be amazed.  It's nice to serve these with fresh fruit and homemade cinnamon rolls.  The kids especially love this--even little ones can make their own omelet.  Everyone is involved, eats at the same time, and no one cleans up!

A TASTY WAY TO USE YOUR GARDEN ZUCCHINI

If you planted even one zucchini plant, you're probably like us: you have more zucchini than you know what to do with!  A tasty way to use that extra zucchini is to make this yummy zucchini bread. It can be frozen or is a great gift made up in small loaf pans for friends and neighbors. I usually quadruple the recipe, and make enough to eat, give away and freeze. Another thing you can do is to grate or grind the zucchini, and freeze in pre-measured quantities in Ziploc baggies to make at a later date.  (I like to grind it with my meat grinder--it doesn't get watery during the freezing process).  The bread freezes well up to a year, although it never lasts that long!

CHOCOLATE CHIP ZUCCHINI NUT BREAD

2 C sugar

1 C oil

3 eggs

2 C grated zucchini

2 teaspoons soda

1/2 teaspoon baking powder

1 teaspoon salt

1 Tablespoon cinnamon

1 Tablespoon vanilla

3 C flour

2 C coarsely chopped nuts (opt.)
1 large pkg milk or semi-sweet chocolate chips

Grate or grind zucchini.  Mix with oil.  Add sugar and beat. Add eggs and beat.  Add spices and dry ingredients except flour.  Mix well.  Add flour, stirring well.  Add nuts and chocolate chips.  Fill greased and floured, or parchment-lined loaf pans 2/3 full (any size you prefer). Bake at 325 degrees until done, about 45 minutes for the large ones, less for the smaller ones (you'll have to watch and test with a toothpick the first time to know). Turn out on rack to cool after baking. Store in refrigerator, freeze, or eat warm!


NOTE:  For several variations of this recipe, see my post of Wednesday, December 15, 2010

BEST-EVER BUTTERMILK PANCAKES

This is a great recipe for BUTTERMILK PANCAKES, and I don't think it can be beat!  The thing that makes them so wonderful is the stiffly beaten egg whites that are folded into the batter before cooking.  If you don't have buttermilk on hand, just use a tablespoon of vinegar per cup of milk.  In fact, I rarely have buttermilk on hand, so that's what I usually do.  They are the perfect pancake--everyone raves about these!  Served with strawberries and whipped cream, they would make a perfect Valentine's Day breakfast (or dinner--we like breakfasts occasionally for dinner, too!) For an added festive look, pour batter into pancake heart molds,  or 'freehand' pour your own heart-shaped pancake--the family will love it!

BEST-EVER BUTTERMILK PANCAKES

3 eggs yolks, beat (save whites)

2 cups buttermilk (or 2 Tbls vinegar & enough milk to make 2 C)

1/3 cup oil

1 teaspoon baking powder

1 teaspoon baking soda

2-3 Tablespoons sugar

1/2 teaspoon salt

2 scant cups flour

3 egg whites, stiffly beaten

Combine egg yolks, buttermilk (or milk with vinegar) and salad oil.  Sift dry ingredients and add to egg yolk-buttermilk mixture.  Whip egg whites until very stiff.  (Be sure to use a glass or metal bowl, with metal beaters).  Gently fold the egg whites into the batter.  Don't over mix!)  If batter seems too thick, you can add a little more milk.   Cook on heated griddle until done on one side, flip, and cook until done.  You can easily double this recipe for an ice cream bucket full.  You get about 45 pancakes per batch.  These are great with homemade vanilla syrup, (see vanilla sauce post 2/7/2010).  Any leftovers?  Just store in a baggie in the refrigerator and either reheat in the microwave, or in the toaster on a light setting--they're just as good the next day!  These also freeze well, then you can take out just what you need and keep the rest frozen.

VANILLA PUMPKIN CUPCAKES with CINNAMON BUTTERCREAM FROSTING

We had a great Thanksgiving Feast yesterday, and among the festive treats were these delicious, quick and easy VANILLA PUMPKIN CUPCAKES with CINNAMON BUTTERCREAM FROSTING that my daughter-in-law, Nathalie, brought.  If you're interested in making them, I suggest you get one of the ingredients as soon as possible, as it is a seasonal item and may not be around for a long time--JELLO INSTANT PUMPKIN SPICE pudding mix--and I'm going to buy several to have them on hand.   The cupcakes are moist and tasty, and the cinnamon buttercream frosting with just a sprinkle of cinnamon and sugar on top make them irresistible!   

VANILLA PUMPKIN CUPCAKES

1 box Betty Crocker Super Moist French Vanilla cake mix

1 pkg Jello Instant Pumpkin Spice pudding mix

1 Cup sour cream

1 Cup softened butter

4 eggs

1/2 Cup milk

1 teaspoon vanilla

1/2 teaspoon pumpkin pie spice

Preheat oven to 350 degrees.  In a large bowl, mix all ingredients.  The batter will be very thick.  Fill cupcake liners as full as you normally do and bake cupcakes 23 minutes or until toothpick comes out clean.  Remove from tins and cool on racks.

CINNAMON BUTTERCREAM FROSTING

1 C BUTTER, softened

1 Cup vegetable shortening

1 pinch of salt

1/4 teaspoon vanilla

4 Cups powdered sugar

1 teaspoon vanilla

1/3 Cup heavy whipping cream

In a mixing bowl, blend softened butter and shortening until smooth.  Add a pinch of salt, vanilla, and cinnamon.  Continue mixing until well blended.  Gradually add powdered sugar 1 Cup at a time, beating well after each addition.  Eventually you will have a very thick, gooey mixture.  On the highest speed of your mixer, stream in the heavy whipping cream, pouring slowly.  Continue beating on high speed until frosting is fluffy.  Frost with a nice decorator's tip in a circular motion, and sprinkle tops with a mixture of cinnamon and sugar, then ENJOY!

BEST-EVER, FAVORITE WHITE BREAD RECIPE FROM MOTHER

                                                                                
I've mentioned before that I come from a long line of bread makers.  My mother started making bread when she was just a small girl, and has been making it ever since!  Her mother was also a bread maker, and her mother before her.  So, it should come as no surprise that I have wanted to keep the tradition going.  My mother makes 12 loaves at a time.  I make 6--that's all the dough my heavy-duty Bosch bread mixer will hold.  We make several kinds, but my favorites are white (the best white bread I've ever tasted), a light, sweet rye that is out of this world (I got a Sweepstakes Best of Show at the Weber County Fair with this recipe--it's my family's favorite!), a Squaw, that I make in rounds, that I think is my favorite, a great French, and a molasses Whole Wheat.  This time of year in getting ready for Thanksgiving, I always make some white bread, because I've been spoiled--I can't eat dressing made with anything but homemade white bread.  I want to share the recipe--you won't find a better white recipe--I guarantee it.  It is not dry, or real porous, like so many homemade whites I've tasted.  The crust is perfect--and fresh out-of-the-oven with some homemade jam, or after it's been frozen for a month, it's super!  I especially like it made into toast, BLT's, grilled cheese, or albacore sandwiches with dill pickles and lettuce!  And, of course, Thanksgiving sage dressing.  One thing I really like about bread--it can be frozen for long periods of time without any deterioration in taste, and it's a perfect gift with a jar of homemade jam for just about any occasion--birthday, sickness, new baby, death, new neighbor, Christmas gift, or just to say you're thinking of someone. 

MOTHER'S BEST HOMEMADE WHITE BREAD 

5 Cups scalded milk (or 5 Cups warm water with 25   Tablespoons instant dry milk--then you don't need to scald it)

6 Tablespoons sugar

1 Tablespoon yeast
1/2 Cup warm water
6 Tablespoons shortening, melted
2 Tablespoons salt
White flour (approximately 17 Cups)

Soften yeast in warm water.  Combine scalded milk (or warm water and dry milk), sugar, salt and shortening.  Add about 5 Cups of flour and mix well.  Add softened yeast/water mixture.  Blend well.  Add flour, 1 Cup at a time, just until you have a soft, but not sticky dough.  Knead very well.  (10 minutes by hand, or 2-3 by bread mixer).  Turn out into large bowl and seal, or cover.  Let dough raise 1 hour.  Punch down.  Let raise again for 45 minutes.  Punch down and let raise 20 minutes.  Divide into 6 loaves.  Roll out jelly roll fashion and place in greased bread tins.  Let raise for 1 1/2 hours, or until the bread is 2-3 inches above the sides of the pans.  Bake at 350 degrees for 35 minutes, or until a nice golden brown.  Cool on racks.  When cool, keep bread in plastic bags.  Can be frozen up to 6 months.   

"MOM'S BEST" from TASTE OF HOME

Quite a long time ago, my middle daughter, Libby who I've featured with some of her recipes in my blogs, wrote to TASTE OF HOME magazine, for a feature they call "MOM'S BEST."  They wrote back, saying they were interested in writing the article and could she send additional information.  Well, to make a long story short, after her correspondence with them they wrote back saying they were going to feature me in their Dec/Jan 2010-11 edition, with 4 of the recipes that are our family favorites for gift-giving.  We just received our complimentary magazines today, although we both have a subscription to it already.  I do want to say that the current edition is a good one; there are lots of fun recipes I want to try out.  I was also quite pleased with the write up--Libby did a pretty accurate narrative.   Libby, as well as all of my kids, possess a love of cooking and baking--and are really very good at it.  Libby collects recipes, tries them out, disgards those she doesn't like, and keeps those she does in a special "food folder."  She subscribes to several cooking/baking magazines, and even has me watching the Food Network Channel!  All of our girls, and even the boys, have always made the holidays and special occasions so fun because of their love of the traditions we have baking together.  I'm anxious for the next months in the kitchen with the family!

PUMPKIN BREAD--MY RECIPE FOR MOIST, TASTY PUMPKIN BREAD

I told a friend I'd share my favorite recipe for PUMPKIN BREAD.  I've tried several pumpkin bread recipes over the years--and kept searching until I found this one, and I've stayed with it for quite a few years now.  I like it because it's not greasy or dry, like some pumpkin breads I've tasted.  It's moist, heavy, and adapts easily with the addition of nuts, chocolate chips, or both, which I love to add.  Some recipes are a little too spicy for me, with the addition of too much cloves or allspice.  This one is spiced just right, and I recommend it to you.  It's easy to double, triple, or quadruple, as I often do.  When baking with nuts, some whole walnuts pressed into the top before baking makes a nice presentation.  My family especially likes it with chocolate chips.  I use milk chocolate, but if you prefer semi-sweet, that would work as well.  I've made it with chopped walnuts, or chopped pecans--either are good.  Flour is such a variable--so you might want to adjust the flour.  I'm in a high elevation area, so I add more flour, as I state in the recipe.  The cinnamon is also to taste.  This time of year, there is nothing quite so comforting as entering a house with the aroma of a nice, fresh loaf of pumpkin bread baking!     Ummmm!

MY FAVORITE PUMPKIN BREAD

3 to 3 1/2 Cup flour (high altitude use 3 1/2)

2 teaspoon soda

1 1/2 teaspoon salt

1 to 2 teaspoon cinnamon, depending on taste.  (I use a generous 1 1/2 teaspoon)

1 teaspoon nutmeg

3 Cup sugar

1 Cup oil

4 eggs

2/3 Cup water

2 Cup canned pumpkin

1/2 lb coarsely chopped nuts (opt)

1 11-oz. bag milk chocolate Guittard maxi chips (opt)

Sift dry ingredients together.  Set aside.  Beat together eggs, oil, water and pumpkin.  Add dry ingredients and stir until well blended.  Fold in chopped nuts and chocolate chips, if desired.  Divide into 2 bread loaf pans that have been prepared with parchment paper or waxed paper.  (Or, if you're making smaller loaves, fill 2/3 the way full for 4-6 loaves, or as much as the recipe makes).  Bake at 350 degrees for about 40-60 minutes, (less for smaller loaves) depending on your oven, just until a toothpick comes out clean.  (I set the timer for 40, check it, and if not done, keep checking it every 3-4 minutes. The smaller loaves you'll want to set your timer for 25-30 minutes and then keep checking on it with a toothpick test just until they are done.  (After you bake it once, check the time and make a note of it so you'll know for future bakings).  Be careful not to OVER BAKE!  When done, turn out onto a cooling rack and cool.   This is delicious warm.  If there are any leftovers, I keep mine in the refrigerator to keep it moist and fresh.  This also freezes well for several months. 

BANANA NUT BREAD--MOIST AND NUTTY--MY ALL-TIME FAVORITE RECIPE!

I've been making this recipe for banana bread ever since I can remember.  It's my Grandma Hirschi's recipe, passed down to my mother, and then to me.  It is the best I've tasted.  I like it because it's so moist, and, of course, I load it with nuts. (However, I always make some loaves without nuts, to make everyone in the family happy).   In baking the loaves, I use several sizes of baking pans, depending on what I'm doing with the loaves.  Made in small loaves, the batter goes a long way, and is a fun gift to give neighbors for any holiday or occasion, wrapped in pretty cellophane paper or gift bags with a colorful ribbon tied around it.  It freezes very well, keeping for months, if needed.  After baking, I like to store it in the refrigerator, which keeps it nice and heavy and moist.  I use walnuts, and I think it's best with them.  Placing 3 whole ones on top before baking makes a nice presentation of the loaves after baked.  I keep the nuts super coarsely chopped, and I use very ripe, big bananas--which is the key.  Let them ripen until they are dark brown.  (You can also freeze whole, unpeeled bananas that are the ripeness you want, but you don't have the time to bake, or maybe enough bananas to make the desired amount of batter .  I just put them in the freezer until I have enough--I usually times the recipe by 6 for the holidays  and there is no problem doing this).   If you want a new recipe for banana bread, give this one a try--I think you'll agree with me it's a great one!

MY FAVORITE BANANA NUT BREAD

1/2 C shortening

1 C sugar

2 eggs

4 Tablespoons milk

1 2/3 C flour

1 teaspoon soda

1 teaspoon vanilla

1/2 teaspoon salt

3 large, ripe bananas

1 - 1 1/2 C coarsely chopped walnuts

Cream shortening and sugar.  Add milk.  Mix well.  Add dry ingredients and mix well.  Peel and mash bananas until smooth.  Add to the batter and stir until well blended.  Add chopped nuts.  Bake in desired greased and floured pans, filling them about 1/2 full with the batter.  (I use parchment or waxed paper to line the loaves, then they come out easily and I don't have to use any grease or spray products).  Top with some nice whole walnuts on top if desired.  Bake until done--the time will depend on the size of the loaf pan you are using.  The regular-sized bread tins take about 30-45 minutes.  Check often.  You want them to be barely past the stage when a toothpick comes out clean.  They are best if they aren't over-cooked.  Remove from pans and cool on racks.  Then eat, freeze, or give away!

FAVORITE GERMAN CHOCOLATE LAYER CAKE WITH COCONUT-PECAN TOPPING

I love cooking and baking with nuts.  In fact, if a recipe calls for one cup of nuts, I usually double it.  When I bake birthday cakes for my parents, both of them always request my German Chocolate cake with it's wonderful coconut-pecan topping.  It's a recipe that has become a tradition in our family. Although most of our kids don't even like nuts, my husband and I do, so I still make it for us and the few that will eat nuts.  The cake is a classic German Chocolate cake recipe, but I have even substituted a boxed cake mix when in a hurry.  But, I never substitute anything but the homemade recipe for the coconut-pecan frosting--it makes the cake!  I make it in either two or three-layers.  The triple-layer is especially pretty, but when traveling with it, I like to make just two layers.  My dad's birthday was in October, and, as usual, I made the cake to take up to Brigham.  The cake stays moist for a long time, and the frosting, or really, topping, as I call it, is chuck-full of big, chopped pecans and moist coconut.  It also makes a pretty presentation on a nice cake plate.  If you try it, I hope you enjoy it as much as we do!

German Chocolate Cake

1/2 C boiling water

1 bar (4 oz) sweet cooking chocolate

1 C butter, softened

2 C sugar

4 egg yolks

1 teaspoon vanilla

2 1/2 C cake flour

1 teaspoon soda

1/2 teaspoon salt

1 C buttermilk

4 egg white, stiffly beaten

Heat oven to 350 degrees.  Line three 9-inch round pans with parchment (or two pans).  Pour boiling water water over chocolate and stir until melted.  Cool.  Cream butter and sugar until light.  Add egg yolks, one at a time.  Blend in chocolate and vanilla.  Mix in flour (I have even substituted regular flour and it works fine for me), soda, and salt alternately with the buttermilk until smooth (I have substituted 1 Tablespoon vinegar and enough milk to make 1 Cup).  Beat after each addition until batter is smooth.  Fold in beaten egg whites.  Divide batter in pans.  Bake until done, about 35 minutes, or until top springs back when touched lightly.  Remove from pans and cool.  Fill layers and top of cake, making sure layers are even before placing them on top of each other.

COCONUT-PECAN TOPPING 

1 C sugar

3 egg yolks

1 C evaporated milk

1/2 C butter

1 teaspoon vanilla

2 C flaked coconut 

2 C coarsely chopped pecans

Combine sugar, evaporated milk, egg yolks, and butter in medium saucepan.  Cook and stir on medium heat until mixture comes to a boil.  Remove from heat.  Add coconut, pecans and vanilla.  Stir until it thickens.  Cool slightly and fill cake.  Recipe fills three layers, or generously fills two.  Umm, good!

HALLOWEEN TREATS--A LONG-TIME FAMILY FAVORITE & A NEW ONE TO TRY

Halloween at our house has long been a favorite time in the kitchen, with fun family traditions.  We usually get together and have dinner, carve pumpkins, and make treats to give away as gifts to favorite neighbors and friends.  Last year we made homemade donuts--they were delicious!  Many times we make our famous Licorice Caramels, caramel corn, or fun craft items.  I always have a big pot of my homemade chili, bread sticks, fruit, cheese & crackers and a homemade pumpkin pie.  This year some of us met a 2nd time at my daughters house for homemade vegetable beef soup and carved pumpkins.  I am always on the lookout for new recipes, as well.  This year I found a fun, easy one that I think you'll enjoy.  I'm posting two recipes--our FAVORITE LICORICE CARMEL recipe, which always has lots of requests, as well as the link to a new one--FRESH MARKET POPCORN CRUNCH.  Both are yummy, quick and easy. Halloween is a great time of year, and for me, ushers in the holidays--Thanksgiving and Christmas.  I love this time of year! 

FAVORITE LICORICE CARAMELS
1 can Eagle Brand condensed milk
2 cubes butter
1 1/2 Cup light corn syrup
2 Cup sugar
1/4 teaspoon salt
1 teaspoon licorice with anise oil flavoring
1 teaspoon black paste food coloring

Combine all ingredients in a heavy pan except oil flavoring and paste food coloring.  Cook over medium heat, stirring constantly (this burns easily, so watch carefully).  Cook and stir until mixture reaches a soft ball stage.  (Soft ball is when a small amount turns to a firm, but soft ball, when emerged into a cup of ICE water).  Make sure you don't overcook this.  Remove from heat.  Add the food color and licorice oil.  Pour into a greased 9X13 pan and let set up.  Cut and wrap in waxed paper or saran wrap.  This makes a BIG batch--plenty to give away and have some for yourself as well.  If you like caramels and black licorice, you'll LOVE this recipe!   

BLUE RIBBON CINNAMON ROLLS

My mother is an expert bread maker.  Growing up I saw her  making homemade breads, cinnamon rolls, twisties, and dinner rolls.  She gave bread making demonstrations all over the northern parts of Utah for several years.  Growing up I only remember of 1 time we had "store bought" bread.  When I was small it was my job to set the minute minder for 10 minutes and knead the dough by hand.  10 minutes seemed like an eternity--I'm glad we have bread mixers to do the kneading for us now!  Her cinnamon roll recipe, an award winner, has been in the family for more than 60 years, and it's a great one!  I love working with the dough--it's easy to work with, and the finished roll has perfect texture. The caramel frosting and sliced or chopped nuts on top make the big, delicious rolls unique.  Posted here is the recipe for the rolls and the frosting.  It's a tradition to have them  for our annual Easter brunch with a quiche and fresh fruit.  Or I make them quite often with chicken won ton salad and fruit for luncheons or showers, or, a favorite of the family, on Christmas morning.  The rolls freeze very well, but I don't like to frost them before I freeze them--I don't think the frosting unthaws well after freezing.  They are great, however, and taste fresh out-of-the-oven if you take them out of the freezer, unthaw, then warm them up on LOW in the microwave (be very careful--you don't want to re-cook bread in the microwave--it will ruin it), or even put them on a baking sheet and reheat on low in the oven, then frost them while still warm.  The frosting will melt over them.  Sprinkle with nuts  immediately (or they won't stay on).

BLUE RIBBON CINNAMON ROLLS

1/2 C instant potato flakes

1/2 C sugar

2 pint warm water

10 Tablespoons instant dry milk

2 Tablespoon yeast, softened in 1/2 Cup warm water

1/2 Cup shortening

2 tsp salt

3 eggs, beaten

flour

Mix potato flakes, sugar, warm water, dry milk, shortening, salt and beaten eggs in bread mixer.  Add 3 Cups flour and mix well.  Add softened yeast and mix.  Continue adding flour, 1 Cup at a time, until you've added enough to make a soft, elastic dough.  Let raise 1 hour.  Punch down.  Cover and let raise again for 45 minutes.  Divide dough into 4 equal parts.  Roll each out on a lightly greased surface and roll into a rectangle about 10X20.  Then take:

1 Cube butter, softened and divided into 4ths

1 Tablespoon cinnamon

1 Cup sugar, divided into 4ths with the cinnamon.

Rub soft butter onto rectangle, leaving a 1-inch edge all around.

Sprinkle with 1/4 of the cinnamon/sugar mixture, leaving the same edge.

Roll up jelly roll fashion, sealing the edges by pinching dough together at seam. 

Take a long piece of dental floss and lightly mark the rolled dough in half, and then mark equal sections to cut 12 rolls.  Cut through with the dental floss by bringing the floss around the dough to the front and crossing over and pulling.  This works GREAT!  (No more smashed dough!) 

Place on BIG school cookie sheets lined with parchment paper.  Evenly space the 12 cinnamon rolls on sheet.  Flatten each roll with fingertips and then cover with a cotton towel and let raise until doubled in size--about 1 1/2 hours.  Bake at 400 degrees for 10 minutes. Immediately remove from baking pans and put on cooling rack.  Then frost immediately with caramel frosting and sprinkle with sliced almonds or finely chopped pecans or walnuts.

CARAMEL FROSTING

1 cube butter

1 1/2 Cup brown sugar, packed

pinch of salt

Melt butter in saucepan.  Add salt and brown sugar.  Melt the brown sugar, and bring to boiling.  Boil and stir for 1 minute, stirring constantly. (This will be thick--but it will bubble). With an electric hand mixer, beat in 1 lb powdered sugar, 1 Tablespoon vanilla, and enough evaporated milk to desired consistency. Beat until smooth.  (If you need to thin it a little during the frosting of the 4 dozen rolls, you may do so with additional evaporated milk).  Spread on warm cinnamon rolls, and immediately sprinkle with nuts, if desired.  NOTE:  If desired, you can add raisins to the dough, and frost with vanilla frosting.

  

IT'S THE PERFECT TIME FOR BEST-EVER APPLE CRISP!

We have quite a few of our apples in storage from the 2 apple trees in the yard that we harvested this fall.  They are nice and sweet, and are the perfect apple for making the BEST-EVER APPLE CRISP-  It is simply delicious!  I've tasted and tried a lot of apple crisps, but I keep coming back to this recipe that's been in the family for years.  Growing up, we used my grandpa's home-grown yellow banana apples, but the tree is no longer there, and so now I use  the apples from our Golden Delicious apple tree, and they make a very good crisp.  When I make it, since we have some in our family who don't like nuts, I only put broken walnuts in 1/2 of the crisp topping.   It's great with a dollop pf whipped cream on top, or a scoop of vanilla ice-cream.   I hope you enjoy it as much we do!

Best-Ever Apple Crisp
8-10 lg cooking apples (I use Golden delicious)
1 Cup flour
1 stick butter

1 C sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1 Cup chopped walnuts

1/2 Cup cold water

Peel, core and slice apples in a 1 1/2 qt. baking dish or 9X13 pan.  In a separate bowl, cut together the butter and flour, as for pie pastry.  When like meal, add the sugar, cinnamon, and salt.  Add chopped nuts and mix.  Spoon dry ingredients evenly over the sliced apples.  Make 3 holes in dry mixture.  Pour the water into the holes.  Bake at 375 degrees for 45 minutes to an hour, or until  golden brown.  Great served warm with whipped cream, ice cream, or  just plain!  I know you'll enjoy this wonderful crisp! 

CHOCOLATE CREAM-CHEESE-FILLED CAKE SUPREME

One of our family's very favorite desserts year-round is our CHOCOLATE CREAM CHEESE-FILLED CHOCOLATE CAKE.  It's super easy, and very moist, rich and delicious!  It has a basic "dump-it" chocolate cake recipe, with a cream cheese chocolate chip filling.  It's so moist it doesn't need frosting, just a dusting of powdered sugar if so desired.  I bake mine a few different ways:  I either make it in three parchment-lined 9"-round cake pans, having 1 or 2 to freeze, as it freezes very well;  or baking 12 big muffins in the largest muffin tins, or in 24 regular cupcake tins, both with either liners or not, just greasing the tins.  (I usually don't make it in a 9X13 pan--sometimes I find the center doesn't bake as well).  But, any way to make them, they are sure to please!  Enjoy!

Chocolate Cream Cheese Supreme Cake
Batter:   3 Cup flour
             2 Cup sugar
             1/2 Cup cocoa
             1 tsp salt
             2 tsp soda
             3/4 Cup oil
             2 tsp vanilla
             1 egg
             2 Cup cold water
             2 Tblsp vinegar
Filling:   1 8-oz. cream cheese, softened
             1/2 Cup sugar
             1 egg
             1 tsp vanilla
             1 11-oz. pkg maxi Milk Chocolate Chips

Make filling by mixing in order listed.  Set aside.  For cake batter, dump all ingredients in large bowl.  Mix until blended.  Pour equally into parchment-lined 3 9"-round cake pans,12 giant muffin tins, or 24 regular cupcake tins, filling them 1/2 full, either in paper liners or greased tins.   (If making muffins or cupcakes, there will be cake batter left over).  Spoon filling into 3-5 areas in the round pans, and 1-2 Tblsp in the muffin tins, using up all the filling equally.  Bake at 350 until done, about 30 mins for the cake and big muffins, and 20 mins for the cupcakes, but check with a toothpick through the cake part of the dessert to test doneness.  Remove from tins, Cool.  Sprinkle with powdered sugar, if desired.  I like this cake especially after it's been chilled, but that's not necessary.  Keep leftovers, if any, in the refrigerator.

MY FAVORITE DINNER ROLLS

There's nothing like a good, home baked hot dinner roll with a refreshing salad and some fruit on these hot summer days!  I've had this recipe for about 35 years.  I got it from my mother-in-law, and have changed it a bit.  What I like about this moist, heavy, sweet, dinner roll is that the dough is so forgiving; you can use it as a refrigerator dough, or even miss it's initial rising period, and the rolls still turn out wonderful!   They also freeze very well.  The key to making good bread is not to use too much flour; add just enough flour to make a soft, but not sticky, dough.   It should be soft and very pliable. Use a flour that is designated as a bread making flour.  I buy mine in 50-lb bags from a local mill.  It's a bleached white flour--Golden Loaf--from Big J Mills in Brigham City. It is the flour that bakeries use.  Also, be sure you knead it well.  I have a Bosh bread mixer, and it's so easy to let the machine do all the kneading.  (I remember having to set the minute-minder for 10 minutes when I was young and Mother was making bread.  Kneading the dough for 10 minutes by hand seemed like an hour!)  So, it's nice to let the Bosh do the kneading for me.  You only have to knead it for a minute or two with the bread mixer.  It's a professional, heavy-duty mixer.  Some I have seen are too light to knead a 6-loaf batch of bread, which I always make, or 4 dozen rolls.  I've had mine well over 20 years, and it's still like new!  Another tip to remember is to cut the dough when dividing into rolls--stretching and pulling the dough breaks up the glucose, and your bread won't be as good.  I think you'll like this recipe--  it's My Favorite Roll Recipe!

Combine and let work:     3 Tbls yeast

                                        1/3 C warm water

                                        1 Tbls sugar

Combine in another bowl: 1/2 C  melted butter

                                        2 C warm water

                                        3 eggs, beaten

                                        10 Tbsl instant dry milk

                                        1 tsp salt

                                        1 C sugar

                                        Enough white flour to make a

                                              soft, but not sticky, dough

Add softened yeast to mixture with everything and about 4 C flour.  Mix well.  Keep adding flour, 1 cup at a time, until you have a soft, but not sticky, dough.  Knead well.  Let rise 1 hour.  Punch down. and form into 4 dozen rolls of your desired form.  (I usually just form into balls).  Place on 2 greased, big, heavy cookie sheets, 24 on each sheet.  Cover loosely with a towel and let rise until double in size, usually about 1 1/2 hours.  Bake at 325 until golden brown, usually about 20 minutes.  If desired, brush tops with butter after finished baking.  Remove from pans and cool on racks.  NOTE:  If using as a refrigerator dough, place in a sealed, Tupperware-like bowl and place in refrigerator.  Can store in refrigerator for a couple of days.  Check on it periodically, and when it needs to be punched down, do so.  When ready to use, form into desired roll shape, let rise until double, and bake as directed. (Rise time will be longer).  Yield:  4 dozen

                                       

JAPANESE RICE STICK SALAD--SURE TO PLEASE!

About 30 years ago, a friend brought dinner to us.  She had the most wonderful salad-Japanese Rice Stick--and it has been a family favorite ever since!  We love to have it in the summer, with homemade rolls, some fruit, and a fun dessert like the eclair torte I posted a week or two ago.  If you've ever been to a neighborhood get-together, or special party at our house, you've tasted it!  It is one of the most requested salads I make, along with the Chicken Won Ton Salad.  If you haven't tasted it you'll have to try it.  The rice stick and the sesame oil just make it so unique and good.  I've tasted something like it in a few restaurants, but I think this recipe is the best one.  Anyway, we sure love it!

JAPANESE RICE STICK SALAD
1 head lettuce, broken
2 cucumbers (I always use 3)
1 bunch green onions, chopped
1 lb cooked, deveined shrimp
2 C fried rice stick (1/2 package)

Tear lettuce.  Cut cucumbers lengthwise, and remove seeds with a spoon, then slice.  Chop the green onions.  Set aside.  Either cook, clean and devein shrimp, or use frozen, deveined shrimp.  Remove tails.  Rinse and drain thoroughly.  (I usually put ice over the shrimp and refrigerate until ready to assemble the salad).  Fry rice stick by dropping 1/2 cup at a time in very hot oil (400 degrees) for ONLY A FEW SECONDS.  It will "pop" immediately.   Remove with tongs and place in a big paper towel-lined bowl.  Just before serving, add the shrimp to the greens.  Toss with dressing.  Add rice stick and toss again.  Serve immediately.  ENJOY!

DRESSING FOR JAPANESE RICE STICK SALAD
4 Tablespoons sugar
2 1/2 teaspoons salt
2 teaspoons MSG (I have omitted this before and didn't really notice a difference)
1 teaspoon pepper
1/2 cup canola oil
2 tablespoons SESAME OIL
6 tablespoons vinegar

Combine all ingredients well and chill overnight or for 8 hours.  Just before serving, toss with salad greens and shrimp, then again with the rice stick.

ECLAIR TORTE--A YUMMY, EASY, BEAUTIFUL DESSERT!

This recipe for a delicious ECLAIR TORTE has been in our family for some years now.  It is a basic eclair recipe, formed into a circle on a pizza pan, split, filled, then topped and drizzled with a homemade hot fudge sauce.  Try it--it's one of those recipes that is sure to impress--yet so easy and pretty quick!  You'll always get requests for it, I guarantee!

DOUGH:  1 Cup water
                 1/2 Cup BUTTER (1 cube)
                 1 Cup flour
                 4 eggs

Bring water and butter to a boil.  Dump in flour and stir until blended and it forms a ball.  Remove from heat and beat in eggs, 1 at a time, mixing well.  Form the paste into a ring on UNGREASED pizza pan or stone, leaving a 1 1/2" edge.  Bake at 400 degrees for 30-40 minutes, or until lightly browned.  Cool completely, on a wire rack, then split horizontally and fill.

FILLING:  2 3-oz. pkgs. INSTANT vanilla pudding 
                 1 8-oz. Cool Whip
                 2 1/2 Cup cold milk
                 1 tsp pure vanilla extract

HOT FUDGE SAUCE:    4 Tbls cocoa
                                          2 Cup sugar
                                          4 Tbls Flour
                                          1 can EVAPORATED milk
                                          1/2 Cup BUTTER
                                          1 tsp vanilla extract

Mix together and bring to a boil over medium heat. Stir and boil for 3-5 minutes.  Pour into a quart jar.  Can be stored in the refrigerator for 3 months.  For hot fudge topping, warm up in microwave for a minute.  For topping for Eclair Torte, drizzle warm sauce over top of torte.  Refrigerate.  (This will make more than you'll need for the torte) 

NOTE:  I like to cut mine into 'slices' before I fill the torte.  To do this, after you've split the torte horizontally, mark the top of the bottom and the top torte with a toothpick.  Cut into how many pieces you want to serve, (I usually divide mine into 12 servings--the one pictured was cut into 16, because that's how many my son, Cole, needed for a party.  But, I think 12 looks nicer). Take off the top pieces, keeping it in the order you've cut it, so your pieces will match up, and spoon chilled filling onto each serving, using all of the filling equally among the 12 slices.  Top with the pre-cut top pieces.  Drizzle hot fudge onto each piece.  In this way, to serve all you need to do is use a pie server and you won't 'squish' the torte when cutting, and the hot fudge isn't messy.            

   

APRICOT CHICKEN

My daughter-in-law, Nathalie, served a great dish the other night--and it's SO easy!  It's Apricot Chicken, and I think you'll like how easy and tasty it is!

4-5 Boneless, Skinless Chicken breasts
1 8-oz. jar bottled apricot preserves (or use homemade if you have it)
1 packet Lipton's Onion Soup mix
1 8-oz. bottle Russian Dressing

Thaw breasts and cut in half.  Combine preserves, Russian dressing and the dry onion soup mix.  Coat chicken. Marinate.  (I prepared mine in the morning and marinated it all day in gallon ziplock bags until about an hour before I needed it). Remove from bag and place, chicken and all the marinade, in an oven-proof 1 1/2 qt. dish.  Bake at 350 for 45-1 hour, depending on your oven.  Serve over cooked, drained noodles  (I used the same ones she did-- no yolk dumpling noodles).  Save the sauce and pour over cooked chicken and noodles.   

BY REQUEST: CHICKEN WONTON SALAD

Here's the recipe for the oft requested CHICKEN WONTON SALAD.  It's very easy, and is always the hit of the party.  Our family loves this, and it seems as though anyone who tastes it loves it, too.  It is one of my most requested recipes:

1 lg. head iceberg lettuce, broken

1 bunch green onion, chopped

1/2 Cup sesame seeds

4 oz. SLIVERED almonds

6 chicken breasts, cooked and cubed

Mix together and just before serving, toss with dressing.  Crush fried wontons a little and toss again .  Serve immediately.  Hope you love it!

DRESSING:

1/2 Cup oil
1/2 Cup rice vinegar

1/2 Cup sugar

2 tsp salt

2 tsp MSG (I have omited this before)

1/2 tsp black pepper

Mix together well.  Refrigerate overnight before pouring on salad and tossing.

MY FAVORITE CARAMEL CORN

We're going to a family reunion today and family members bring items to auction off to raise money for the family fund.  My family always requests my homemade caramel corn.  It's a soft, melt-in-your-mouth treat that is always a hit with them.  I don't know where I got the recipe--I've had it for years.  At any rate, here's the recipe for my favorite Caramel Corn:

1 Cup butter (2 cubes)

1 Cup light Karo syrup

2 Cups Brown Sugar, packed
1 Can Eagle Brand Condensed Milk
pinch of Salt
1 C unpopped popcorn

Combine all ingredients except popcorn and cook over medium high heat, stirring constantly (this burns easily, so make sure you stir constantly) until it reaches a soft ball stage (don't over-cook.   For a soft ball stage, Pour a half teaspoon caramel into a 1 cup measure with ice water and mold into a ball.  When it holds it shape, but is still very soft, it's done).  Pour over popped corn.  Cool on 2 large parchment-lined cookie sheets.  Pull apart and store in air-tight bags.  Makes about 6 quarts.

NOTE:  I use a microwave PRESTO POPCORN POPPER, and make 3 batches of 1/3 C each (so 1 Cup popcorn--I like the white popcorn best), with no oil.  I divide the popcorn after I have removed any "old maids" (unpopped kernels) into 2 large tupperware bowls.  I pour half the caramel into each of the bowls and fold it into the popped corn.  Keep folding until all is well-coated.  Pour out onto lined sheets.  Cool.  Pull apart and store into bags.  Keeps for about a week, if it lasts that long!