Wednesday, November 9, 2011

Recipe addition :)

(Not sure of the actual name...but a yummy dessert!!)

1 1/2 cup of flour
2/3 cup plus 2 tablespoons granulated sugar
2 tablespoons brown sugar
1 teaspoon baking powder
3/8 teaspoon salt
1/8 teaspoon ground cardamom
7 tablespoons butter
1/2cup fat-free milk
1/2 teaspoon vanilla extract
1 large egg
cooking spray
1 1/2 pounds plums, quartered and pitted
(almost any sligth firm plum will work in this cake,in fact we prefer a mix of black,red and yelow fruit for contrasting flavor and color)
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
1. Preheat overn to 425 degree
2. lightly spoon flour into dry measuring cups; lever with a knife. Combine flour, 2 tablespoons granulated sugar,brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bow, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
3. combine milk, vanilla, and eggina bowl, stirring with a whisk. Add milk mixture to floure mixture, and stir until just combined
4. Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.
5. Combine remainign 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter ina microwave-safe bowl. Microwave at hight 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plus evenly with sugar mixture. Bake at 425 for 35 minutes on until browned and bubbling. Cool in pan o1 hour and a wire rack, Cut into wedgers
Yield: 10 servings
Calories 256, Fat 8.7 g; Protein3.6 g; carb 42.5g; fiber1.5g; Sodium 144mg
Angie Harvey

Monday, November 7, 2011

another recipe

Yum Yum Salad
8 oz Cool Whip
8 oz Sour Cream (You can also use Cottage Cheese, but I have never tried it that way)
small box of jello (3 oz) any flavor
You can use your imagination as to what kind of combinations you would like. My family's favorite is orange jello with canned mandarin oranges or strawberry jello with fresh strawberries. At the Relief Society meeting I brought raspberry jello with fresh raspberries and bananas. I've never tried it before, but you could also try peach jello with fresh or canned peaches. This is easily doubled or tripled to make a big batch for whatever event you may be attending. Though not required, I like to let it set up a little bit in the fridge before serving.
Brenda Baggiore

Thanksgiving Daily

November Recipe Exchange

We had a wonderful evening with munching on recipes everyone brought to share and chatting. If you have not shared your recipe with us yet, it is not too late to do so. :) They all were so yummy!!

Shenna shared the above video clip with us and asked each of us to share things that we were grateful for. We hope each of you will take this time of year to reflect on all of the many things you are thankful for.

Thanksgiving Carrots

1/2 C Diced onion
3 Tbsp Butter
1 Quart Grated Carrots
1 tsp Sugar
1/4 tsp salt
1/3 C Milk OR Cream (canned milk, or regular milk)
parsley flakes

Saute the onion in the butter. Heat up the Sugar, salt, and milk. Combine the onions and carrots and put into a baking pan. Pour the warm milk mixture over the carrots. Sprinkle parsley flakes onto and bake in the oven at 350 for 1 hour. (* check it at around 45min to make sure it is not getting crispy)
Laura Earl

Pumpkin Pudding Cake

Crust: 1 yellow cake mix (save 1 cup)
1 Cube margarine
1 egg

Mix together and press in greased and floured 9x13 pan

3 cups pumpkin
4 eggs
2 cups sugar
1/2 cup flour
1/2 tsp lemon extract
1 tsp. maple flavoring
1 Tbs. cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp salt
1 tsp vanilla
1 cup milk

Mix together and pour over crust

1/2 cup sugar
3 Tbs. butter
1 tsp. cinnamon
1 cup yellow cake mix

Combine and sprinkle on top

Bake at 350 for 55-60 minutes
Put in fridge (once it cools a bit) to set
Serve w/ whipped cream
Shenna Coates