1 c. maple syrup
1 c. orange juice
1 c. ginger ale
1/2 c. packed brown sugar
1/2 c. honey
1 10-oz. jar maraschino cherries, halved
1 10-lb. fully-cooked, bone-in ham
1 15.25-oz. can pineapple rings in juice, drained
Rounded wooden toothpicks
In a medium bowl, mix the maple syrup, orange juice, ginger ale, brown sugar, and honey. Stir in the juice from the maraschino cherries and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4-inch deep; this will allow the ham to soak up the juice. Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapple rings on the top of the ham; secure rings with toothpicks. Place a cherry in the center of each ring and secure the cherry with a toothpick. Tie the end of the bag closed and place in a large roasting pan. Let marinate overnight in the refrigerator. Before putting the ham in the oven, cut a few small slits in the top of the oven bag. Bake at 350 for 2 1/2-3 hours (it may take longer, depending on the oven). The internal temperature should be 160 when the ham is done; be sure the thermometer is not touching the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving. Makes 18 servings.
Claire and Ammon Mandrake
Bismarck, North Dakota
Monday, January 16, 2012
Peach Cake with Caramel Sauce
Peach Cake:
1 1/2 c. sugar
2 eggs
3/4 c. oil
1 1/3 c. mashed peaches
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Caramel Sauce:
1 c. sugar
1/2 c. butter
2/3 c. evaporated milk
2 egg yolks
1 tsp. flour
1 tsp. vanilla
Peach Cake: In a large bowl, cream sugar, eggs, oil, and peaches. Add dry ingredients; mix well. Bake at 350 for 35 minutes or until golden brown and firm to the touch.
Caramel Sauce: Melt butter and sugar over medium heat. Whisk milk into mixture; add egg yolks and mix well. Add flour and vanilla. Stir until thickened and remove from heat. Pour caramel sauce over cake and serve with a dollop of whipped cream. Makes 12 servings.
Kristie Christensen
Pleasant Grove, UT
1 1/2 c. sugar
2 eggs
3/4 c. oil
1 1/3 c. mashed peaches
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Caramel Sauce:
1 c. sugar
1/2 c. butter
2/3 c. evaporated milk
2 egg yolks
1 tsp. flour
1 tsp. vanilla
Peach Cake: In a large bowl, cream sugar, eggs, oil, and peaches. Add dry ingredients; mix well. Bake at 350 for 35 minutes or until golden brown and firm to the touch.
Caramel Sauce: Melt butter and sugar over medium heat. Whisk milk into mixture; add egg yolks and mix well. Add flour and vanilla. Stir until thickened and remove from heat. Pour caramel sauce over cake and serve with a dollop of whipped cream. Makes 12 servings.
Kristie Christensen
Pleasant Grove, UT
Empanadas de Horno
Dough:
6 c. flour
1 Tbsp. baking powder
4 Tbsp. shortening
3/4 c. milk with dash of salt
Pino:
5 onions, diced
1/4 c. oil
1 lb. ground beef
1 Tbsp. chili oil or chili powder
Oregano, salt, and pepper to taste
1 c. water
1 Tbsp. flour
2 eggs, hard-boiled
1/2 c. raisins
30 olives
Dab of milk
2 egg whites
Dough: In a large bowl, mix the flour and baking powder; add the shortening (do not melt it!) and work it into the flour mixture with a fork. Mix in the milk and salt. Knead until the dough is tender. Form dough into a long roll and divide into six servings. Roll out each portion into a thin layer 6 inches in diameter.
Pino: Brown onions in oil. Add meat and seasonings. Add the water and let simmer for 15 minutes. Sprinkle flour over all and stir in. Remove from heat and let cool. Place 2 tablespoons of Pino in each circle of dough. Add a slice of boiled egg, as many raisins as you'd like, and 5 olives. Wet the rim of dough with milk and fold over. Press closed. Pain with egg white. Using a knife, pierce the center of the pie. Bake at 350 for about 20 minutes, or until dough is browned. Makes 6 servings.
Karla Redfearn
Santiago, Chile
6 c. flour
1 Tbsp. baking powder
4 Tbsp. shortening
3/4 c. milk with dash of salt
Pino:
5 onions, diced
1/4 c. oil
1 lb. ground beef
1 Tbsp. chili oil or chili powder
Oregano, salt, and pepper to taste
1 c. water
1 Tbsp. flour
2 eggs, hard-boiled
1/2 c. raisins
30 olives
Dab of milk
2 egg whites
Dough: In a large bowl, mix the flour and baking powder; add the shortening (do not melt it!) and work it into the flour mixture with a fork. Mix in the milk and salt. Knead until the dough is tender. Form dough into a long roll and divide into six servings. Roll out each portion into a thin layer 6 inches in diameter.
Pino: Brown onions in oil. Add meat and seasonings. Add the water and let simmer for 15 minutes. Sprinkle flour over all and stir in. Remove from heat and let cool. Place 2 tablespoons of Pino in each circle of dough. Add a slice of boiled egg, as many raisins as you'd like, and 5 olives. Wet the rim of dough with milk and fold over. Press closed. Pain with egg white. Using a knife, pierce the center of the pie. Bake at 350 for about 20 minutes, or until dough is browned. Makes 6 servings.
Karla Redfearn
Santiago, Chile
Glazed Meatloaf
2 eggs, beaten
2/3 c. milk
2 tsp. salt
1/4 tsp. pepper
3 sliced bread, torn into pieces
1 onion, chopped
1 carrot, shredded
1/2 c. cheese, shredded
2 lbs. ground beef
1/4 c. ketchup
1/4 c. packed brown sugar
1 Tbsp. mustard
Combine eggs, milk, salt, pepper, and bread; mix well. Add onion, carrot, cheese, and ground beef, mixing well with your hands. Form into a loaf in the center of a 9 x 13 inch greased baking dish. Bake at 350 for 1 hour 15 minutes. Combine ketchup, brown sugar, and mustard. Remove meatloaf from the oven and drain off all liquid. Spread ketchup mixture evenly over meatloaf, and put meatloaf back in oven for 15 minutes. Makes 10-12 servings.
2/3 c. milk
2 tsp. salt
1/4 tsp. pepper
3 sliced bread, torn into pieces
1 onion, chopped
1 carrot, shredded
1/2 c. cheese, shredded
2 lbs. ground beef
1/4 c. ketchup
1/4 c. packed brown sugar
1 Tbsp. mustard
Combine eggs, milk, salt, pepper, and bread; mix well. Add onion, carrot, cheese, and ground beef, mixing well with your hands. Form into a loaf in the center of a 9 x 13 inch greased baking dish. Bake at 350 for 1 hour 15 minutes. Combine ketchup, brown sugar, and mustard. Remove meatloaf from the oven and drain off all liquid. Spread ketchup mixture evenly over meatloaf, and put meatloaf back in oven for 15 minutes. Makes 10-12 servings.
White Chili
2 1/2 c. water
1 tsp. lemon pepper
1 tsp. ground cumin
3 1/2 c. chicken breast
1 c. onion, chopped
1 clove garlic, minced or crushed
2 Tbsp. butter
2 19-oz. cans white corn (can use frozen corn)
2 4-oz. cans diced green chiles, undrained
2 15-oz. cans white beans, undrained
2-3 Tbsp. lime juice
Bring water to a boil with the lemon pepper and ground cumin. Add raw chicken and cook 20-28 minutes. Remove chicken and cut into bite-size pieces. Put chicken back into water. In a frying pan, cook onion and garlic in butter until tender; add to soup. Stir in corn and green chiles. Bring to a boil. Add beans and lime juice. Cook until heated through. Or, as my mom says, "Just throw it all in at the same time. It still tastes good!" This chili is delicious served with chips, sour cream, and cheese. Makes 8 servings.
Megan Anderson
Salt Lake City, Utah
1 tsp. lemon pepper
1 tsp. ground cumin
3 1/2 c. chicken breast
1 c. onion, chopped
1 clove garlic, minced or crushed
2 Tbsp. butter
2 19-oz. cans white corn (can use frozen corn)
2 4-oz. cans diced green chiles, undrained
2 15-oz. cans white beans, undrained
2-3 Tbsp. lime juice
Bring water to a boil with the lemon pepper and ground cumin. Add raw chicken and cook 20-28 minutes. Remove chicken and cut into bite-size pieces. Put chicken back into water. In a frying pan, cook onion and garlic in butter until tender; add to soup. Stir in corn and green chiles. Bring to a boil. Add beans and lime juice. Cook until heated through. Or, as my mom says, "Just throw it all in at the same time. It still tastes good!" This chili is delicious served with chips, sour cream, and cheese. Makes 8 servings.
Megan Anderson
Salt Lake City, Utah
Ham Chowder
1 1/2 lb. potatoes, peeled, cooked and drained
1/2 c. onion, chopped
1/2 c. celery, chopped
3 Tbsp. margarine
1 14.5-oz. can chicken broth
2 c. half-and-half (can use skim milk)
1 c. ham, cooked and diced
1/4 c fresh parsley, minced
1/2 tsp. salt
1/8 tsp. freshly cracked pepper
1/4-1/2 c. cheddar cheese, shredded (optional)
Cube potatoes and set aside. Saute onion and celery in margarine until tender. In blender, combine half of the potatoes and the onion and celery mixture with 1/4 c. chicken broth. Blend until smooth. Add remaining chicken broth and blend. Pour mixture into saucepan; add half-and-half, remaining potatoes, ham, parsley, salt and pepper. Bring just to boiling point, reduce heat, and simmer 10 minutes, stirring occasionally. Top with cheese if desired. Makes 6 servings.
1/2 c. onion, chopped
1/2 c. celery, chopped
3 Tbsp. margarine
1 14.5-oz. can chicken broth
2 c. half-and-half (can use skim milk)
1 c. ham, cooked and diced
1/4 c fresh parsley, minced
1/2 tsp. salt
1/8 tsp. freshly cracked pepper
1/4-1/2 c. cheddar cheese, shredded (optional)
Cube potatoes and set aside. Saute onion and celery in margarine until tender. In blender, combine half of the potatoes and the onion and celery mixture with 1/4 c. chicken broth. Blend until smooth. Add remaining chicken broth and blend. Pour mixture into saucepan; add half-and-half, remaining potatoes, ham, parsley, salt and pepper. Bring just to boiling point, reduce heat, and simmer 10 minutes, stirring occasionally. Top with cheese if desired. Makes 6 servings.
Baked Potato Soup
2/3 c. butter
2/3 c. flour
6 c. milk
4 c. baked potato cubes
1 bunch green onions, sliced
1 1/2 c. cheddar cheese, shredded
1 c. sour cream
1 12-oz. can evaporated milk
1 ob. mushrooms, sliced
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Melt butter, add flour, and slowly stir in milk. Cook and stir until thickened. After mixture thickens, add remaining ingredients; serve and enjoy. Makes 4 servings.
Alyssa Lloyd
Ephraim, Utah
2/3 c. flour
6 c. milk
4 c. baked potato cubes
1 bunch green onions, sliced
1 1/2 c. cheddar cheese, shredded
1 c. sour cream
1 12-oz. can evaporated milk
1 ob. mushrooms, sliced
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Melt butter, add flour, and slowly stir in milk. Cook and stir until thickened. After mixture thickens, add remaining ingredients; serve and enjoy. Makes 4 servings.
Alyssa Lloyd
Ephraim, Utah
Cheesy Broccoli
3 bunches broccoli
2 Tbsp. lemon juice
1/2 C. mayonnaise
1 c. cheddar cheese, shredded
1 10.75-oz. can cream of chicken soup
Separate broccoli into florets and boil for 10 minutes. Drain and arrange in a greased baking dish. Combine lemon juice, mayo, cheese and soup. Pour over broccoli. Bake uncovered at 350 for 30 minutes. Makes 10 servings.
Hannah Flanagan
West Jordan, Utah
2 Tbsp. lemon juice
1/2 C. mayonnaise
1 c. cheddar cheese, shredded
1 10.75-oz. can cream of chicken soup
Separate broccoli into florets and boil for 10 minutes. Drain and arrange in a greased baking dish. Combine lemon juice, mayo, cheese and soup. Pour over broccoli. Bake uncovered at 350 for 30 minutes. Makes 10 servings.
Hannah Flanagan
West Jordan, Utah
Apple Yams
1 1/2 lb. yams
1 Tbsp. butter
1/2 tsp. cinnamon
3/4 lb. tart apples, peeled, cored, and sliced
6 shakes of salt
1 Tbsp. honey
2 tsp. fresh lemon juice
Cut the unpeeled yams into 1 1/2 inch chunks. Cook the yams in salted water until tender. Remove from pan and let cool until able to handle. Peel and put in bowl; mash. While yams are cooking, prepare apples. Let a medium-sized skillet heat for about 30 seconds over meium heat; add butter and let it melt. Swirl to coat pan. Sprinkle in the cinnamon, then add the apples. Stir and cook until the apples are very soft. Add apples to mashed yams. Add salt, honey, and lemon juice and mash to desired consistency--smooth or chunky, whatever your family likes. Makes 4-5 servings. Note: if desired, you can substitute applesauce for the apples.
Bryan McCall
Pittsburgh, Pennsylvania
1 Tbsp. butter
1/2 tsp. cinnamon
3/4 lb. tart apples, peeled, cored, and sliced
6 shakes of salt
1 Tbsp. honey
2 tsp. fresh lemon juice
Cut the unpeeled yams into 1 1/2 inch chunks. Cook the yams in salted water until tender. Remove from pan and let cool until able to handle. Peel and put in bowl; mash. While yams are cooking, prepare apples. Let a medium-sized skillet heat for about 30 seconds over meium heat; add butter and let it melt. Swirl to coat pan. Sprinkle in the cinnamon, then add the apples. Stir and cook until the apples are very soft. Add apples to mashed yams. Add salt, honey, and lemon juice and mash to desired consistency--smooth or chunky, whatever your family likes. Makes 4-5 servings. Note: if desired, you can substitute applesauce for the apples.
Bryan McCall
Pittsburgh, Pennsylvania
Wixom Family Rolls
5-6 c. all-purpose flour (I use Gold Medal or Martha White)
2 pkgs. yeast
1/2 c. sugar
1 tsp. salt
2 c. whole or low-fat milk (not skim)
1 egg
A large kitchen mixer makes these rolls so much easier! Put half the flourin the bowl with the yeast, sugar and salt; stir with a spoon to blend. Heat 2 c. milk in the microwave for 1 minute 40 seconds to 2 minutes. It should be warm like a baby's bottle. If it's too cold, it won't activate the yeast; if it's too hot, it will kill the yeast. Crack the egg into the milk and mix. Add the milk/egg mixture to the flour mixture and stir vigorously with a spoon until everything is wet. Using the dough hook, mix on low to medium speed until the dough is smooth and you don't see any lumps. Slowly add the remaining flour, 1/2 c. at a time, blending well each time, until the dough is smooth and has no lumps. (Note: Don't rush this process; I often walk away and do other small things while each portion of the flour is being blended. Take it slow--you want the dough as smooth as silk!) Once all the flour has been added and the dough is smooth, use cooking oil or butter to grease the dough lightly on all sides (you want the dough to rise smoothly without ripping away from the bowl). Cover with plastic wrap and put in a warm place free of drafts. Let rise 30-45 minutes, or until doubled in size. Once the dough has risen, grease your hands, roll pieces of dough into balls, and drop them into greased muffin tins. Let rise in a warm place until doubled in size. Bake at 400 until very lightly browned (watch carefully, because they cook very quickly; mine take 4-5 minutes). After baking, brush lightly with salted butter. Makes 24 servings.
Steven Wixom
Houston, Texas
2 pkgs. yeast
1/2 c. sugar
1 tsp. salt
2 c. whole or low-fat milk (not skim)
1 egg
A large kitchen mixer makes these rolls so much easier! Put half the flourin the bowl with the yeast, sugar and salt; stir with a spoon to blend. Heat 2 c. milk in the microwave for 1 minute 40 seconds to 2 minutes. It should be warm like a baby's bottle. If it's too cold, it won't activate the yeast; if it's too hot, it will kill the yeast. Crack the egg into the milk and mix. Add the milk/egg mixture to the flour mixture and stir vigorously with a spoon until everything is wet. Using the dough hook, mix on low to medium speed until the dough is smooth and you don't see any lumps. Slowly add the remaining flour, 1/2 c. at a time, blending well each time, until the dough is smooth and has no lumps. (Note: Don't rush this process; I often walk away and do other small things while each portion of the flour is being blended. Take it slow--you want the dough as smooth as silk!) Once all the flour has been added and the dough is smooth, use cooking oil or butter to grease the dough lightly on all sides (you want the dough to rise smoothly without ripping away from the bowl). Cover with plastic wrap and put in a warm place free of drafts. Let rise 30-45 minutes, or until doubled in size. Once the dough has risen, grease your hands, roll pieces of dough into balls, and drop them into greased muffin tins. Let rise in a warm place until doubled in size. Bake at 400 until very lightly browned (watch carefully, because they cook very quickly; mine take 4-5 minutes). After baking, brush lightly with salted butter. Makes 24 servings.
Steven Wixom
Houston, Texas
Potato Puff Buns
6 c. warm water
1 c. powdered milk
4 Tbsp. instant yeast
1 c. shortening
1 c. sugar
2 c. mashed potato flakes
4 eggs, beaten
2 Tbsp. salt
Flour
Combine all ingredients but flour; stir in enough flour to make a soft dough. Knead on speed 1 in a bread machine or with an electric mixer for 5 minutes. Let rise until double in size. Roll out for cinnamon rolls or dinner rolls. Let rise again. Bake of 350 for 20-25 minutes. Makes 5-6 dozen dinner rolls or 3-4 dozen cinnamon rolls.
Heather Leishman
Paradise, Utah
1 c. powdered milk
4 Tbsp. instant yeast
1 c. shortening
1 c. sugar
2 c. mashed potato flakes
4 eggs, beaten
2 Tbsp. salt
Flour
Combine all ingredients but flour; stir in enough flour to make a soft dough. Knead on speed 1 in a bread machine or with an electric mixer for 5 minutes. Let rise until double in size. Roll out for cinnamon rolls or dinner rolls. Let rise again. Bake of 350 for 20-25 minutes. Makes 5-6 dozen dinner rolls or 3-4 dozen cinnamon rolls.
Heather Leishman
Paradise, Utah
Grandma's Yummy Rolls
2 pkgs. dry active yeast
1 1/4 c. warm water, divided
3 eggs, well beaten
1/2 c. shortening
1/2 c. sugar
4 1/2 c. flour
3 tsp. salt
Soften yeast in 1/4 c. warm water. In a separate bowl, combine eggs, shortening, sugar, 1 c. warm water, 2 1/2 c. flour, and salt; add softened yeast. Beat until smooth. Add remaining flour to make a soft dough, blending well. Cover and allow to rise until double. Punch down and place in refrigerator overnight. Three hours before baking, roll out by dividing dough in half. Roll each half into a rectangle 1/2 inch thick. Spread with butter. Roll up jelly roll style and cut into 1-inch slices (or shape into Parker House rolls). Place in greased muffin tins, cut-side down. Cover and allow to rise three hours before baking and 400 for 12-15 minutes. Makes 36 rolls.
Alysia Duke
Montclair, Virginia
1 1/4 c. warm water, divided
3 eggs, well beaten
1/2 c. shortening
1/2 c. sugar
4 1/2 c. flour
3 tsp. salt
Soften yeast in 1/4 c. warm water. In a separate bowl, combine eggs, shortening, sugar, 1 c. warm water, 2 1/2 c. flour, and salt; add softened yeast. Beat until smooth. Add remaining flour to make a soft dough, blending well. Cover and allow to rise until double. Punch down and place in refrigerator overnight. Three hours before baking, roll out by dividing dough in half. Roll each half into a rectangle 1/2 inch thick. Spread with butter. Roll up jelly roll style and cut into 1-inch slices (or shape into Parker House rolls). Place in greased muffin tins, cut-side down. Cover and allow to rise three hours before baking and 400 for 12-15 minutes. Makes 36 rolls.
Alysia Duke
Montclair, Virginia
Best Flour Tortillas Ever
8 c. flour
4 tsp. salt
1 tsp. baking powder
1 c. oil
3 c. boiling water
Stir together flour, salt, and baking powder. Mix in oil; there will be small lumps of oil in the dough. Stir in boiling water (boiling water makes the dough a lot easier to roll out when it is finished). The dough should be soft and pliable, but not sticky or stiff; you may have to add a little more flour or water to get the right consistency. When the dough cools down, finish mixing it with your hands. Some oil lumps will remain; don't overmix the dough trying to get rid of them. Using a piece of dough about the size of a small apple, roll the dough out on a floured surface with a floured rolling pin. Roll in one direction first, then pick up the dough, flip it over and around, and roll in the other direction. Do that a couple of times. Don't worry if the tortilla is not perfectly round. Bake the tortilla over medium-low heat on a DRY pan--do not use oil! When the tortilla bubbles up, flip it over and bake the other side for a few seconds. Use for fajitas, burritos, wraps, soft tacos--or even eat them plain or with cheese melted on top. Makes 15 tortillas.
Ryan Lee
Fort Smith, Arkansas
4 tsp. salt
1 tsp. baking powder
1 c. oil
3 c. boiling water
Stir together flour, salt, and baking powder. Mix in oil; there will be small lumps of oil in the dough. Stir in boiling water (boiling water makes the dough a lot easier to roll out when it is finished). The dough should be soft and pliable, but not sticky or stiff; you may have to add a little more flour or water to get the right consistency. When the dough cools down, finish mixing it with your hands. Some oil lumps will remain; don't overmix the dough trying to get rid of them. Using a piece of dough about the size of a small apple, roll the dough out on a floured surface with a floured rolling pin. Roll in one direction first, then pick up the dough, flip it over and around, and roll in the other direction. Do that a couple of times. Don't worry if the tortilla is not perfectly round. Bake the tortilla over medium-low heat on a DRY pan--do not use oil! When the tortilla bubbles up, flip it over and bake the other side for a few seconds. Use for fajitas, burritos, wraps, soft tacos--or even eat them plain or with cheese melted on top. Makes 15 tortillas.
Ryan Lee
Fort Smith, Arkansas
Soft Rolls
2 pkgs. yeast
3 c. warm water
1 tsp. salt
1/2 c. sugar
2/3 c. oil
2 eggs, slightly beaten
8 c. flou
1 c. powdered milk
Dissolve yeast in the warm water. Add salt, sugar, oil, and slightly beaten eggs to yeast mixture. Add half of the flour and all the powdered milk solids. Beat with a mixer until smooth. Gradually add the remaining flour until it can be worked with the hands. Knead until smooth (about 5 minutes). Place in a greased bowl and cover with a cloth. Let rise in warm place until doubled (about 1 1/2 hours). The dough is sticky, and hard to work with; you will need a lot of flour on your rolling pin and surface to roll them out, but the stickier the dough, the better the rolls. Shape into desired rolls and place on greased cookie sheets. Let rise 1 1/2 hours, then bake at 375 for 10-12 minutes. Makes 4 dozen rolls.
Susan West
Boise, Idaho
3 c. warm water
1 tsp. salt
1/2 c. sugar
2/3 c. oil
2 eggs, slightly beaten
8 c. flou
1 c. powdered milk
Dissolve yeast in the warm water. Add salt, sugar, oil, and slightly beaten eggs to yeast mixture. Add half of the flour and all the powdered milk solids. Beat with a mixer until smooth. Gradually add the remaining flour until it can be worked with the hands. Knead until smooth (about 5 minutes). Place in a greased bowl and cover with a cloth. Let rise in warm place until doubled (about 1 1/2 hours). The dough is sticky, and hard to work with; you will need a lot of flour on your rolling pin and surface to roll them out, but the stickier the dough, the better the rolls. Shape into desired rolls and place on greased cookie sheets. Let rise 1 1/2 hours, then bake at 375 for 10-12 minutes. Makes 4 dozen rolls.
Susan West
Boise, Idaho
Chorizo Con Huevos
1 Tbsp. canola oil
1 lb. chorizo sausage
1 medium onion, diced
2 serrano chiles, finely chopped
8 large eggs
1/2 bunch cilantro leaves, chopped
4 flour tortillas
1 large avocado, mashed
Salsa
Heat the oil in a large skillet over medium heat. Fry the chorizo in the oil until browned, breaking un the sausage with a fork as it cooks. The sausage will look almost burned, but that's just because this sausage is darker than other sausage. Drain off any excess oil. Add the onion and chiles and cook about 2 minutes until the onion is soft. Beat the eggs and add to the chorizo. Stir with a fork or spatula. Add cilantro just before eggs are completely set. Serve with flour tortillas, mashed avocado, and fresh salsa. Makes 4 servings.
Maria Plascencia
Chula Vista, Mexico
1 lb. chorizo sausage
1 medium onion, diced
2 serrano chiles, finely chopped
8 large eggs
1/2 bunch cilantro leaves, chopped
4 flour tortillas
1 large avocado, mashed
Salsa
Heat the oil in a large skillet over medium heat. Fry the chorizo in the oil until browned, breaking un the sausage with a fork as it cooks. The sausage will look almost burned, but that's just because this sausage is darker than other sausage. Drain off any excess oil. Add the onion and chiles and cook about 2 minutes until the onion is soft. Beat the eggs and add to the chorizo. Stir with a fork or spatula. Add cilantro just before eggs are completely set. Serve with flour tortillas, mashed avocado, and fresh salsa. Makes 4 servings.
Maria Plascencia
Chula Vista, Mexico
Rice Pudding
1 c. cooked rice
3 eggs
3/4 c. sugar
1/4 tsp. salt
3 c milk
1 tsp. vanilla
Cinnamon (for garnish)
Spread rice out in an 8 x 8 inch pan. In a separate bowl, beat eggs, sugar and salt. Stir in milk and vanilla. Pour over rice. Lightly sprinkle the cinnamon over the top. Place the baking dish in a larger pan, and fill the larger pan with water to at least halfway up the sides of the smaller pan. Bake at 325 for 1 1/2 hours. You can tell the pudding is done with the custard jiggles equally---in other words, the middle does not jiggle more than the rest. Technically, this pudding makes 12 servings, but it really depends on who gets to it first. Note: This recipe creates a custard-style rice pudding with a layer of custard on top. If you like less custard on top, just add more rice.
Katey Clark
Denair, California
3 eggs
3/4 c. sugar
1/4 tsp. salt
3 c milk
1 tsp. vanilla
Cinnamon (for garnish)
Spread rice out in an 8 x 8 inch pan. In a separate bowl, beat eggs, sugar and salt. Stir in milk and vanilla. Pour over rice. Lightly sprinkle the cinnamon over the top. Place the baking dish in a larger pan, and fill the larger pan with water to at least halfway up the sides of the smaller pan. Bake at 325 for 1 1/2 hours. You can tell the pudding is done with the custard jiggles equally---in other words, the middle does not jiggle more than the rest. Technically, this pudding makes 12 servings, but it really depends on who gets to it first. Note: This recipe creates a custard-style rice pudding with a layer of custard on top. If you like less custard on top, just add more rice.
Katey Clark
Denair, California
Sweet Puffs
1 sheet puff pastry (Pepperidge Farm Puff Pastry Sheets), thawed
1 8-oz. pkg. cream cheese, softened
1/2 c. sugar
1 tsp. lemon juice
1 egg
1 tsp. vanilla
Powdered sugar (for garnish)
Unfold puff pastry sheet and cut into 9 squares. Put one square into each cup of a muffin tin, pressing gently into cup. To make the filling, combine all remaining ingredients and mix with an electric mixer until smooth and fluffy. Divide the filling between the 9 cups. Bring corners of puff pastry together in the middle and bake at 375 for 20-25 minutes. Remove from pan and sprinkle with powdered sugar. Makes 9 servings.
Beth Pearson
Spanish Fork, UT
Used at her mother's bed and breakfast.
1 8-oz. pkg. cream cheese, softened
1/2 c. sugar
1 tsp. lemon juice
1 egg
1 tsp. vanilla
Powdered sugar (for garnish)
Unfold puff pastry sheet and cut into 9 squares. Put one square into each cup of a muffin tin, pressing gently into cup. To make the filling, combine all remaining ingredients and mix with an electric mixer until smooth and fluffy. Divide the filling between the 9 cups. Bring corners of puff pastry together in the middle and bake at 375 for 20-25 minutes. Remove from pan and sprinkle with powdered sugar. Makes 9 servings.
Beth Pearson
Spanish Fork, UT
Used at her mother's bed and breakfast.
"Best Ever" Cinnamon Rolls
(but not Grandma Gearys...)
Cinnamon Rolls:
1 c. milk
1/4 c. butter
1 Tbsp. (1 pkg) dry yeast
1/4 c warm water
1 Tbsp. sugar
1 small package instant vanilla pudding mix
1 egg, room temperature
1/2 tsp. salt
4 c. flour
Filling:
1/2 c. butter, softened
1 c. packed brown sugar
cinnamon to taste
Frosting:
1 8-oz. pkg. cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
1 1/2 tsp. milk
In saucepan, warm 1 c. milk and 1/4 c. butter until butter is melted. Set aside. In large bowl, combine yeast, warm water, and 1 Tbsp. sugar. Let yeast mixture rise while milk mixture cools. Stir in cooled milk mixture, vanilla pudding mix, egg and salt. Beat with electric mixer. Stir in flour. Knead on floured board until elastic. Return to greased bowl. Cover and put in warm spot until double in size. Punch dough down. Roll into rectangular shape (about 17 x 10 inches). Spread with 1/2 c. softened butter, then sprinkle with brown sugar and cinnamon. Starting at long side, roll up dough. Pinch off ends. Slice into 1-inch slices and place in buttered 9 x 13 inch pan. Let rise in a warm place until doubled (about 45 minutes). Bake at 350 for 15-20 minutes. While rolls bake, make frosting by combining all frosting ingredients (for us, one frosting recipe is enough for a double roll batch). This can also be made in a bread machine. Makes 16 servings.
Jenni McCall
Provo, UT
Cinnamon Rolls:
1 c. milk
1/4 c. butter
1 Tbsp. (1 pkg) dry yeast
1/4 c warm water
1 Tbsp. sugar
1 small package instant vanilla pudding mix
1 egg, room temperature
1/2 tsp. salt
4 c. flour
Filling:
1/2 c. butter, softened
1 c. packed brown sugar
cinnamon to taste
Frosting:
1 8-oz. pkg. cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
1 1/2 tsp. milk
In saucepan, warm 1 c. milk and 1/4 c. butter until butter is melted. Set aside. In large bowl, combine yeast, warm water, and 1 Tbsp. sugar. Let yeast mixture rise while milk mixture cools. Stir in cooled milk mixture, vanilla pudding mix, egg and salt. Beat with electric mixer. Stir in flour. Knead on floured board until elastic. Return to greased bowl. Cover and put in warm spot until double in size. Punch dough down. Roll into rectangular shape (about 17 x 10 inches). Spread with 1/2 c. softened butter, then sprinkle with brown sugar and cinnamon. Starting at long side, roll up dough. Pinch off ends. Slice into 1-inch slices and place in buttered 9 x 13 inch pan. Let rise in a warm place until doubled (about 45 minutes). Bake at 350 for 15-20 minutes. While rolls bake, make frosting by combining all frosting ingredients (for us, one frosting recipe is enough for a double roll batch). This can also be made in a bread machine. Makes 16 servings.
Jenni McCall
Provo, UT
Budin de Pan
8 slices white bread, torn into small pieces
3 eggs, lightly beaten
1 1/2 c. milk
1 c. sugar
1/2 c raisins
1/2 c. flour
3 Tbsp. butter, melted
1 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. cinnamon
Preheat oven to 350. Combine all ingredients and pour into a greased 1 1/2-quart baking dish. Bake at 350 for 45-55 minutes. Allow to cool, cut in squares, and serve warm or at room temperature. Makes 4 servings.
-Walter Rivas
Buenos Aires, Argentina
3 eggs, lightly beaten
1 1/2 c. milk
1 c. sugar
1/2 c raisins
1/2 c. flour
3 Tbsp. butter, melted
1 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. cinnamon
Preheat oven to 350. Combine all ingredients and pour into a greased 1 1/2-quart baking dish. Bake at 350 for 45-55 minutes. Allow to cool, cut in squares, and serve warm or at room temperature. Makes 4 servings.
-Walter Rivas
Buenos Aires, Argentina
Orange Cream Punch
1 qt. vanilla ice cream
1 qt. orange sherbet
1 qt. cold milk
1 12-oz. can lemon-lime-flavored carbonated beverage
Place the ice-cream and sherbet in a punch bowl. Pour in the milk and lemon-lime soda. Stir gently and serve immediately. Makes 24 servings.
Tylie Vick
Princeville, Hawaii
1 qt. orange sherbet
1 qt. cold milk
1 12-oz. can lemon-lime-flavored carbonated beverage
Place the ice-cream and sherbet in a punch bowl. Pour in the milk and lemon-lime soda. Stir gently and serve immediately. Makes 24 servings.
Tylie Vick
Princeville, Hawaii
Pumpkin Spice Hot Chocolate
1/2 C. dark chocolate hot cocoa
Water or milk
2 C. milk
2 Tbsp. canned pumpkin
2 Tbsp. sugar
2 Tbsp. vanilla extract
1/2 tsp. pumpkin pie spice
Whipped Cream (optional)
Make 1/2 C. dark chocolate hot cocoa as directed on package with water or milk and set aside. In a saucepan, combine milk, pumpkin, and sugar; cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender, and process for 15 seconds until foamy. Pour into two mugs and pour half of the dark chocolate hot cocoa into each mug. Top with whipped cream and a sprinkle of pumpkin pie spice. Makes 2 servings.
Water or milk
2 C. milk
2 Tbsp. canned pumpkin
2 Tbsp. sugar
2 Tbsp. vanilla extract
1/2 tsp. pumpkin pie spice
Whipped Cream (optional)
Make 1/2 C. dark chocolate hot cocoa as directed on package with water or milk and set aside. In a saucepan, combine milk, pumpkin, and sugar; cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender, and process for 15 seconds until foamy. Pour into two mugs and pour half of the dark chocolate hot cocoa into each mug. Top with whipped cream and a sprinkle of pumpkin pie spice. Makes 2 servings.
Blue Baby Shower Punch
1 0.13-oz. envelope blue berry-flavored Kool-Aid
1 2-liter bottle lemon-lime soda
1 64-oz. bottle white cranberry juice
1 C. sugar, to taste
8 scoops vanilla ice cream
In a large punch bowl, stir together the Kool-Aid, lemon-lime soda, and white cranberry juice (can use white grape juice if desired). Taste, and stir in sugar to your liking. (I like to add the whole cup of sugar.) Float scoops of ice cream on the top. The ice cream melts a little and turns the punch a beautiful baby blue color with frothy white clouds floating on the top. Makes 20 servings.
1 2-liter bottle lemon-lime soda
1 64-oz. bottle white cranberry juice
1 C. sugar, to taste
8 scoops vanilla ice cream
In a large punch bowl, stir together the Kool-Aid, lemon-lime soda, and white cranberry juice (can use white grape juice if desired). Taste, and stir in sugar to your liking. (I like to add the whole cup of sugar.) Float scoops of ice cream on the top. The ice cream melts a little and turns the punch a beautiful baby blue color with frothy white clouds floating on the top. Makes 20 servings.
Wedding Punch
From Worldwide Ward Cookbook
1/2 C. lemon juice
1 full hand of bananas, sliced (about a mixing bowl full)
2 3-lb. bags frozen strawberries
3-4 46-oz. cans pineapple juice
3 12-oz. cans frozen lemonade concentrate
About 14 2-liter bottles lemon-lime soda (to be opened at serving time)
Pour lemon juice over bananas to prevent browning. Blend all ingredients except soda using a blender. Freeze in 1-gallon freezer bags. At serving time, mix 1 gallon frozen punch mix with 2 2-liter bottles of lemon-lime soda. makes 7 gallons of punch mix.
Darleen Frank
Lindon, UT
1/2 C. lemon juice
1 full hand of bananas, sliced (about a mixing bowl full)
2 3-lb. bags frozen strawberries
3-4 46-oz. cans pineapple juice
3 12-oz. cans frozen lemonade concentrate
About 14 2-liter bottles lemon-lime soda (to be opened at serving time)
Pour lemon juice over bananas to prevent browning. Blend all ingredients except soda using a blender. Freeze in 1-gallon freezer bags. At serving time, mix 1 gallon frozen punch mix with 2 2-liter bottles of lemon-lime soda. makes 7 gallons of punch mix.
Darleen Frank
Lindon, UT
Rotel Dip
1 lb. spicy sausage
2 10 oz. cans Rotel
5 8 oz. pkgs. cream cheese
Fry the sausage until cooked through. Add the Rotel and cream cheese. Put mixture in a slow cooker. Stir after 10 minutes. This is great as an appetizer for parties, and is also good to eat with rice, tortillas, and bread. Makes 15-20 servings.
-Kindra Thackery
2 10 oz. cans Rotel
5 8 oz. pkgs. cream cheese
Fry the sausage until cooked through. Add the Rotel and cream cheese. Put mixture in a slow cooker. Stir after 10 minutes. This is great as an appetizer for parties, and is also good to eat with rice, tortillas, and bread. Makes 15-20 servings.
-Kindra Thackery
Guacamole
From Worldwide Ward Cookbook
5 large ripe black Hass avocados
Juice of 2 large limes
1 medium onion, chopped
2/3 C. cilantro, chopped
1 large tomato, chopped
Salt to taste
Fresh jalapeno peppers, chopped (optional)
Slice avocados in half; remove the pits and scoop the flesh out of the shells. Place in bowl. Add juice of one fresh lime to prevent browning. Mash with a fork; it's okay if it's still lumpy. Add onion, cilantro, and tomato; stir gently to mix. Add the juice of second lime and salt to taste. Stir just enough to blend. Add jalapeno until it's as hot as you like. If you accidentally make it too hot, add another avocado.
Amado Daruich
Puebla, Mexico
5 large ripe black Hass avocados
Juice of 2 large limes
1 medium onion, chopped
2/3 C. cilantro, chopped
1 large tomato, chopped
Salt to taste
Fresh jalapeno peppers, chopped (optional)
Slice avocados in half; remove the pits and scoop the flesh out of the shells. Place in bowl. Add juice of one fresh lime to prevent browning. Mash with a fork; it's okay if it's still lumpy. Add onion, cilantro, and tomato; stir gently to mix. Add the juice of second lime and salt to taste. Stir just enough to blend. Add jalapeno until it's as hot as you like. If you accidentally make it too hot, add another avocado.
Amado Daruich
Puebla, Mexico
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