Pear Pie - Sunni West

Crust:
3 c all-purpose flour
1 t salt
2 T sugar
1/2 c vegetable shortening
8 T unsalted butter, chilled and cut into 1/4" cubes
1 egg
1/3 c milk


Filling:
6 c peeled and sliced pears
3/4 c sugar
1/2 c flour
2 t almond extract
additional butter
milk

Preheat oven to 400°.

For the crust, mix together the flour, salt and sugar. Cut in the butter and shortening until it resembles course crumbs (food processor works great!). Mix milk with egg. Lightly incorporate the milk and egg mixture with the flour until the dough holds its shape. Form the dough into a disc and wrap in plastic wrap. Freeze for 1 hour. Roll into 2 circular portions of the dough.

For the filling, toss the pears with the flour and sugar. Add extract and mix thoroughly. Pour the filling in a 9" pie dish that has been lined with 1 portion of the dough and lightly washed with egg. Top the filling with generous dots of butter. Top with the second portion of dough and crimp edges. Wash the dough with egg (or milk) and sprinkle with sugar. Bake 20 minutes. Drop temperature to 325° and continue baking 35-40 minutes.

Nauvoo Gingerbread Cookies (Scovil Bakery) - Sunni West

This is the recipe of the old fashioned gingerbread cookies given as part of the tour for the Scovil Bakery in Old Nauvoo. These cookies freeze well and are softer and more flavorful after freezing.

1 c sugar
1 c sorghum or molasses
3/4 c oil or lard
1/2 c hot water
2 eggs
1 t baking soda
2 t cinnamon
1/2 t salt
2 t ginger
6-7 c white flour
2 eggs

1. Combine sugar, sorghum and oil. Rinse sorghum from cup with hot water.
2. Add 2 eggs.
3. Mix together the following: soda, cinnamon, ginger, salt and flour.
4. Combine the two mixtures.
5. Refrigerate dough overnight.
6. Roll out and cut with cookie cutter.
7. Bake at 350° for 10 minutes.

Serves 5
40 min / 30 min prep

Bronco Mendenhall's Blue Ribbon Almond Roca Cookies

Bronco Mendenhall's Blue Ribbon Almond Roca Cookies

(Kay Bragg via Jacque Schmidt)

serves 3 dozen

2 1/2 cups flour

1/2 tsp baking soda

1/4 tsp salt

1 cup dark brown sugar

1/2 cup sugar

1 cup butter, room temp

2 eggs, room temp

2 tsp pure vanilla extract

1 pkg toffee bits

1 cup coarsely ground almonds

4 ounces milk chocolate

1/2 Tbsp vegetable oil

Preheat oven to 300 degrees

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.

Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 - 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.

Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooler cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

Basic Crepes - Sunni West

Basic Crepes

3 eggs

1 1/2 c. flour

2 Tbsp. butter melted

1/8 tsp. salt

1 1/2 c. skim milk

In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add butter and beat. Heat a round skillet over medium heat. Pour a bit of the batter in the middle of the skillet. Quickly lift skillet and turn to coat evenly in a very thin layer. Cook over heat until bottom is lightly brown, turn to other side for a few seconds. Crepes can be stored between wax paper in the fridge for up to three days.

Dirt Dessert - Lisa Dunn

1 pkg regular Oreos

- Blend Oreos in a blender 10 at a time. (If too many at once tend to goop up)

8 oz cream cheese

1 cup powdered sugar

4 Tablespoons butter

2 – 4 oz instant French Vanilla pudding

3½ cup milk

8 oz Cool Whip

Combine cream cheese, sugar and butter, whip very well. In a separate bowl combine pudding mix with milk. Mix until thick. Fold cream cheese mixture and pudding mixture together. Fold in Cool Whip.

In large bowl layer approx. 1 inch cookie crumb then one 1 inch cream cheese layer. Continue layering until all mixture is used. Top dessert with remaining cookie crumbs.

(Got this recipe from Kris Woodley, who got it from Kelly Zimmer.)

Super Easy Pear Butter - Sandy Sommerfeld

Hey Gals, several Sisters heard me talking about this easy recipe and asked for it.
Here it is to pass on to anyone and everyone. Have a nice day. *>} Sandy

Super Easy Pear Butter

40 to 50 pears (the riper the better)

1-1/2 cups sugar (I cut it to 2/3 cup)

2 teaspoons cinnamon

1/4 teaspoons ground cloves


1. core pears (no need to peel) and puree in blender with sugar and spices

2. fill crock pot with puree

3. cook on high for about 12 hours until reduce to about half

4. cans or freezes well

Chocolate Zucchini Cake (Original ) - Jill Walker

1/2 c butter
1 3/4 c sugar
1/2 c oil
2 eggs
2 t vanilla
1/2 c milk + 3 T vinegar
1 t soda
2 1/4 c flour
1/2 t cinnamon
4 T cocoa
1/2 t salt
2 c grated zucchini
1/3 pkg mini chocolate chips
1/3 c sugar

Blend butter, sugar and oil. Add eggs, vanilla, milk mixed with vinegar and soda. Add flour, cinnamon, cocoa, salt and grated zucchini. Pour into well greased and floured 9x13. Sprinkle first with chocolate chips, then with 1/3 c sugar. Bake at 350° for 30-40 minutes.

Chocolate Zucchini Cake (Healthier Version ) - Jill Walker

1/2 c canola oil
1/2 c puree (vegetable or fruit such as applesauce)
1 1/2 c sugar
2 eggs
2 c grated zucchini
1 1/2 c whole wheat flour
1 c white flour
1 t vanilla
1/2 c sour milk
4 T cocoa
1/4 t cinnamon
1 t salt
1 t baking soda
1 t baking powder

Combine all ingredients and pour into greased 9x13. Sprinkle with brown sugar, chocolate chips and chopped walnuts. Bake at 350 for 40-45 minutes.

Source: www.superhealthykids.com