SALSA
1/2 bushel tomatoes
6-8 large onions
4 green peppers
4 red peppers
3-5 jalapenos
6 Anaheim peppers
1 1/2 - 2 cups vinegar
1 large handful brown sugar
Small handful salt
AFTER COOKING FOR 2 HOURS add to taste:
garlic powder
onion salt
chili powder
PROCESS IN JARS FOR 20 MINUTES
** Notes: The brown sugar adds sweetness.
Always remember that the seeds of the peppers are very hot,
so protect your hands and do not touch your face while preparing.
You can add the seeds or not. I did not add the seeds.
This recipe was shared through out our married student housing ward at BYU.
Tuesday, August 17, 2010
Saturday, June 19, 2010
Cucumber Tea Sandwiches - 2010 Stake RS Conference
8 oz. Cream cheese, room temperature
¼ cup Mayo
¼ tsp. Garlic powder
¼ tsp. onion salt
Dash of Worcestershire Sauce
Combine ingredients and set aside.
Slice Cucumbers thinly and marinade for 30 minutes in
½ cup vinegar
½ cup water
Drain cucumbers.
For open faced sandwiches- remove crusts from bread and cut into quarters. Spread bread with cream cheese mixture. Top with cucumber slices and sprinkle with paprika.
For closed Tea Sandwiches: Spread 2 slices of bread with cream cheese mixture. Top with cucumbers and sprinkle with paprika. Top with second slice of bread and trim off crusts. Cut into quarters.
¼ cup Mayo
¼ tsp. Garlic powder
¼ tsp. onion salt
Dash of Worcestershire Sauce
Combine ingredients and set aside.
Slice Cucumbers thinly and marinade for 30 minutes in
½ cup vinegar
½ cup water
Drain cucumbers.
For open faced sandwiches- remove crusts from bread and cut into quarters. Spread bread with cream cheese mixture. Top with cucumber slices and sprinkle with paprika.
For closed Tea Sandwiches: Spread 2 slices of bread with cream cheese mixture. Top with cucumbers and sprinkle with paprika. Top with second slice of bread and trim off crusts. Cut into quarters.
Poppy Seed Tea Bread - 2010 Stake RS Conference
Poppy Seed Tea Bread
***** Fabulous!
3 cups flour
2 ½ cups sugar
1 ½ tsp. Salt
1 ½ tsp. Baking powder
3 eggs, slightly beaten
1 ½ cups milk
1 cup oil
2 Tbsp. Poppy seeds
1 ½ tsp. Vanilla
1 ½ tsp. Almond extract
1 ½ tsp. Butter flavoring
Grease the bottom and ½ inch up sides of two8x4x2 inch loaf pans; set aside. In an extra large mixing bowl, stir together the flour, sugar, salt, and baking powder. Make a well in the center of the dry mixture, and set aside.
In another bowl, combine the eggs, milk, oil, poppy seeds, vanilla, almond extract, and butter flavorings. Add egg mixture all at once to the dry mixture. Stir just until moistened. Spoon batter into the prepared pans. Bake for 60-70 min. At 325 until a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove loaves from pans. Cool completely on wire rack. Wrap and store overnight.
Note: I prefer this bread without the butter flavoring. It overpowers the almond flavor which I prefer.
***** Fabulous!
3 cups flour
2 ½ cups sugar
1 ½ tsp. Salt
1 ½ tsp. Baking powder
3 eggs, slightly beaten
1 ½ cups milk
1 cup oil
2 Tbsp. Poppy seeds
1 ½ tsp. Vanilla
1 ½ tsp. Almond extract
1 ½ tsp. Butter flavoring
Grease the bottom and ½ inch up sides of two8x4x2 inch loaf pans; set aside. In an extra large mixing bowl, stir together the flour, sugar, salt, and baking powder. Make a well in the center of the dry mixture, and set aside.
In another bowl, combine the eggs, milk, oil, poppy seeds, vanilla, almond extract, and butter flavorings. Add egg mixture all at once to the dry mixture. Stir just until moistened. Spoon batter into the prepared pans. Bake for 60-70 min. At 325 until a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove loaves from pans. Cool completely on wire rack. Wrap and store overnight.
Note: I prefer this bread without the butter flavoring. It overpowers the almond flavor which I prefer.
High Tea Lemon Cookies - 2010 Stake RS Conference
2 cups butter, room temperature*
2/3 cup powdered (confectioners') sugar
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch**
Lemon Frosting (see recipe below)
* Very important - please read! You must use room temperature butter (not softened or melted butter). I get emails from bakers saying that their cookies turn out all crumbly. It usually turns out that they have not used room temperature butter. I, personally, make these cookie every year for our Spring Teas. The recipe is correct. These cookies are always the favorite at our teas. NOTE: If you live in a high humidity area, check out comments below. ** Yes, this is correct - use 1 1/2 cups cornstarch.
Preheat oven to 350 degrees F. In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.
Do not refrigerate this dough, as the butter will harden and make the dough unmanageable for rolling to a ball. Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate). Yields 6 dozen cookies. When cookies have cooled, spread Lemon Frosting onto top of cookies.
Lemon Frosting:
This recipe makes enough for a double batch of cookies.
1/3 cup butter, room temperature
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly squeezed lemon juice
4 cups powdered (confectioners) sugar
In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough. NOTE: After making many batches of Lemon Frosting, I now thin the frosting with additional lemon juice or water and dip the top of the cookie into it. This technique is much faster and easier.
2/3 cup powdered (confectioners') sugar
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch**
Lemon Frosting (see recipe below)
* Very important - please read! You must use room temperature butter (not softened or melted butter). I get emails from bakers saying that their cookies turn out all crumbly. It usually turns out that they have not used room temperature butter. I, personally, make these cookie every year for our Spring Teas. The recipe is correct. These cookies are always the favorite at our teas. NOTE: If you live in a high humidity area, check out comments below. ** Yes, this is correct - use 1 1/2 cups cornstarch.
Preheat oven to 350 degrees F. In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.
Do not refrigerate this dough, as the butter will harden and make the dough unmanageable for rolling to a ball. Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate). Yields 6 dozen cookies. When cookies have cooled, spread Lemon Frosting onto top of cookies.
Lemon Frosting:
This recipe makes enough for a double batch of cookies.
1/3 cup butter, room temperature
1 teaspoon grated lemon zest
1/3 to 1/2 cup freshly squeezed lemon juice
4 cups powdered (confectioners) sugar
In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough. NOTE: After making many batches of Lemon Frosting, I now thin the frosting with additional lemon juice or water and dip the top of the cookie into it. This technique is much faster and easier.
Mock Devonshire Cream - 2010 Stake RS Conference
4 ounces cream cheese, room temperature
1 tablespoon granulated sugar
1/8 teaspoon salt
1 cup whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream.
With an electric mixer, beat mixture until stiff. Store in refrigerator.
Note: I used 4 tablespoons sugar in the recipe
1 tablespoon granulated sugar
1/8 teaspoon salt
1 cup whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream.
With an electric mixer, beat mixture until stiff. Store in refrigerator.
Note: I used 4 tablespoons sugar in the recipe
Sweet White Scones - 2010 Stake RS Conference
Sweet White Scones
Martha Stewart
6 ¼ cups flour
Pinch of salt (1/4 teaspoon)
¼ cup plus 2 Tablespoons sugar
1 heaping Tablespoon baking powder
¾ cup butter, chilled and cut into small pieces
3 large eggs
1 ¾ cups plus 2 Tablespoons whole milk
1 egg, for egg wash
Sanding sugar
Preheat oven to 475 degrees. Line 2 cookie sheets with parchment paper
In a large bowl, whisk together flour, salt, sugar and baking powder. Add butter and working with you fingers work butter into flour until a crumbly, sandy mixture is formed.
In a bowl whisk the 3 eggs then all the milk and whisk to combine. Add milk mixture to flour mixture and stir to combine.
Turn dough out onto a lightly floured surface. Gently roll out to about a ¾ - 1 inch thickness. Using a biscuit cutter cut out the scones without twisting the cutter. Dip cutter often in flour. Gently transfer to prepared cookie sheets.
In a small bowl, whisk remaining egg and brush the tops of the scones. Sprinkle with sugar. Bake for 12 to 14 minutes until brown and cook through. Transfer to a wire rack.
Serve with Devonshire Cream and Jam. These are so fantastic. I fell in love with them…..really!
Note: There is a video on Martha Stewart.com that shows how to make these scones. The real name of the scone was something like My Mum’s Sweet White Scones
Martha Stewart
6 ¼ cups flour
Pinch of salt (1/4 teaspoon)
¼ cup plus 2 Tablespoons sugar
1 heaping Tablespoon baking powder
¾ cup butter, chilled and cut into small pieces
3 large eggs
1 ¾ cups plus 2 Tablespoons whole milk
1 egg, for egg wash
Sanding sugar
Preheat oven to 475 degrees. Line 2 cookie sheets with parchment paper
In a large bowl, whisk together flour, salt, sugar and baking powder. Add butter and working with you fingers work butter into flour until a crumbly, sandy mixture is formed.
In a bowl whisk the 3 eggs then all the milk and whisk to combine. Add milk mixture to flour mixture and stir to combine.
Turn dough out onto a lightly floured surface. Gently roll out to about a ¾ - 1 inch thickness. Using a biscuit cutter cut out the scones without twisting the cutter. Dip cutter often in flour. Gently transfer to prepared cookie sheets.
In a small bowl, whisk remaining egg and brush the tops of the scones. Sprinkle with sugar. Bake for 12 to 14 minutes until brown and cook through. Transfer to a wire rack.
Serve with Devonshire Cream and Jam. These are so fantastic. I fell in love with them…..really!
Note: There is a video on Martha Stewart.com that shows how to make these scones. The real name of the scone was something like My Mum’s Sweet White Scones
Ham Asparagus Rolls - 2010 Stake RS Conference
Place asparagus on a baking sheet. Lightly drizzle with olive oil and salt and pepper. Broil for 7-8 minutes. Cool
Season cream cheese with Ranch Dip. Spread ham slices with cream chesse. Lay down one asparagus spear and roll ham around it.
Season cream cheese with Ranch Dip. Spread ham slices with cream chesse. Lay down one asparagus spear and roll ham around it.
Subscribe to:
Posts (Atom)