When Curtis worked at the Provo City Cemetery, he often liked to cook breakfast for his co-workers. His specialty was breakfast burritos. But sometimes they ate other things. One day a lady who worked in the office there made this syrup and that was that. From that point on, that was THE syrup. (except for those silly kids who only like fake maple stuff)
1 C buttermilk (you can add 1 Tbsp lemon juice to 1 C milk for same effect)
1 C butter
2 C sugar
2 tsp Karo syrup
Melt the butter and add the remaining ingredients in a LARGE pan.
Bring to a boil. Turn off heat and add: 2 tsp vanilla
1 tsp baking soda
This will foam and fill the pan.
Extra yummy on waffles, hootenanny and pancakes!
Friday, October 10, 2014
Cheesecake-grandma B's recipe
This is a favorite from my childhood. Creamy and delicious!
1 pkg lemon jello
1 C boiling water
3 Tbsp lemon juice
1 8oz pkg cream cheese, softened
1 C sugar
1 Tbsp vanilla
1 can evaporated milk, chilled
Graham crackers
Sugar
Butter, melted
Prepare your crust. Crush graham crackers in a food processor or in a ziploc baggie until you have 1 1/2 C crumbs. Add 1/4 C sugar and 6-7 Tbsp melted butter. Mix together and press firmly into a 9x13" cake pan. Reserve a scant amount to top the cheesecake with. Do not put crust up the sides of the pan.
Mix the lemon jello, boiling water and lemon juice together and put in the refrigerator until set a little bit.
Soften and whip the cream cheese, adding in the 1 C sugar and vanilla.
Add the jello mixture to the cream cheese mixture.
Whip the can of chilled evaporated milk. Add the cheese and jello mixture to the whipped milk and pour into the crust-lined pan. Sprinkle the top of the cake with the reserved cracker crumbs.
Chill in the refrigerator until set. Serve with pie filling on top or it's great just the way it is.
Prepare your crust. Crush graham crackers in a food processor or in a ziploc baggie until you have 1 1/2 C crumbs. Add 1/4 C sugar and 6-7 Tbsp melted butter. Mix together and press firmly into a 9x13" cake pan. Reserve a scant amount to top the cheesecake with. Do not put crust up the sides of the pan.
Mix the lemon jello, boiling water and lemon juice together and put in the refrigerator until set a little bit.
Soften and whip the cream cheese, adding in the 1 C sugar and vanilla.
Add the jello mixture to the cream cheese mixture.
Whip the can of chilled evaporated milk. Add the cheese and jello mixture to the whipped milk and pour into the crust-lined pan. Sprinkle the top of the cake with the reserved cracker crumbs.
Chill in the refrigerator until set. Serve with pie filling on top or it's great just the way it is.
Oatmeal Cake with Coconut Pecan Froating
When I was a girl, this is the cake I always requested for my birthday cake. I love it's mellow spiciness topped with the yummy coconut pecan frosting. MMMmmmm. I think its been too long since I had it!
Pour 1 1/2 C boiling water on 1 C oatmeal. Let stand 20 minutes.
Cream together: 1/2 C shortening
1 C sugar
1 C brown sugar
2 eggs
Add oatmeal mixture and beat.
Add: 1 3/4 C flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Pour into a greased and floured 9x13 cake pan. Bake at 375 degrees for 35 minutes.
Top with coconut pecan frosting. Or I'm sure a cream cheese frosting would be fabulous as well! :)
Multi-Grain Bread
I will readily admit that I am not the best cook in the world. I cook more out of duty and expediency than love of cooking. Beyond that, baking is my nemesis. I get so frustrated when I bake because it rarely turns out as I wish. So I love the fact that I've become very proficient at making really great bread. I suppose it comes from years of practice. Perhaps my brownies would be better if I practiced making them more often.
Here is our family's favorite bread recipe. I got it from a friend, who got it from her mom, who got it from a Bosch store I believe. I'd been trying to make a bread with texture for a time and had been successful at finding a bread that had texture but didn't fall apart when cut and used for sandwiches. When I tried this bread I knew I HAD TO HAVE the recipe!
*This blog post was originally on our family blog.
Super Multi-Grain Bread
2 C hot water
2/3 C 6,7 or 9-grain cracked or rolled cereal
1Tbsp + 1tsp millet
1Tbsp + 1tsp sesame seeds
1Tbsp + 1tsp flax seeds
1/3 C sunflower seeds
2Tbsp vital wheat gluten
1 Tbsp yeast
1/4 C honey
____________________
1/4 C oil
2tsp liquid lecithin
2tsp real salt
3 C whole wheat flour
______________________
2tsp dough enhancer
Measure the first group of ingredients into a large mixing bowl or bowl of a bread mixer. Gently fold together with a spatula and then let the mixture rest for five minutes, until the yeast begins to foam.
Then add the second group of ingredients. Begin mixing with a dough hook until all ingredients are combined. Add enough extra flour 1/2 cup at a time until the dough begins to clean the sides of the mixer bowl. Knead for 8 minutes.
At this point the dough enhancer can be added. Knead the bread for an additional 2 minutes. This dough does not need to rise twice. Just form the loaves or rolls straight from the mixer.
Multi Grain Bread: Form dough into two large loaves. Cover and let rise until dough is doubled in size. Bake at 350 for 30 minutes. Remove from pans and cool on a wire rack.
Super Multi Grain Rolls: Form dough into 24 round balls, placing 12 rolls per large greased cookie sheet. Melt 2 Tbsp butter in a cup. Using a sharp knife cut an X in the top of the rolls and pour a little melted butter on the top to fill the X. Cover and let rise until the dough is doubled in size, about 30-40 minutes. Bake at 350 for 20 minutes. Brush the tops of the rolls with melted butter while still warm. Remove from cookie sheet to cool.
The recipe above is the original that I got from my friend. Depending on what I have on hand I have varied the ingredients with no problems Here are my variations:
I never have millet or sesame seeds so I never put them in. I do purchase ground flax seed and the multigrain cereal that I use already has the sunflower seeds in it.
I don't use the liquid lecithin or the dough enhancer. Neither did my friend.
I generally use 1/2 whole wheat and 1/2 unbleached white. I have also used all whole wheat flour.
I always double this because I need 4 loaves for our family for a week. When I'm adding the flour, I add the initial 6 cups of whole wheat and then use the unbleached 1/2 cup at a time til the dough cleans the bowl.
I always knead it in the machine for 12 minutes. I like the light texture that results from the longer kneading time.
Here are some pictures to show the process. I have had my K-Tec mixer for almost 10 years. I've had to replace the drive shaft several times, but the mixer is still going strong. I really only use the mixer for bread and smoothies and use my KitchenAid for cookies and cakes and such. I would not part with it unless I had a new one to take its place. It is a woman's best breadmaking friend.
Here is our family's favorite bread recipe. I got it from a friend, who got it from her mom, who got it from a Bosch store I believe. I'd been trying to make a bread with texture for a time and had been successful at finding a bread that had texture but didn't fall apart when cut and used for sandwiches. When I tried this bread I knew I HAD TO HAVE the recipe!
*This blog post was originally on our family blog.
Super Multi-Grain Bread
2 C hot water
2/3 C 6,7 or 9-grain cracked or rolled cereal
1Tbsp + 1tsp millet
1Tbsp + 1tsp sesame seeds
1Tbsp + 1tsp flax seeds
1/3 C sunflower seeds
2Tbsp vital wheat gluten
1 Tbsp yeast
1/4 C honey
____________________
1/4 C oil
2tsp liquid lecithin
2tsp real salt
3 C whole wheat flour
______________________
2tsp dough enhancer
Measure the first group of ingredients into a large mixing bowl or bowl of a bread mixer. Gently fold together with a spatula and then let the mixture rest for five minutes, until the yeast begins to foam.
Then add the second group of ingredients. Begin mixing with a dough hook until all ingredients are combined. Add enough extra flour 1/2 cup at a time until the dough begins to clean the sides of the mixer bowl. Knead for 8 minutes.
At this point the dough enhancer can be added. Knead the bread for an additional 2 minutes. This dough does not need to rise twice. Just form the loaves or rolls straight from the mixer.
Multi Grain Bread: Form dough into two large loaves. Cover and let rise until dough is doubled in size. Bake at 350 for 30 minutes. Remove from pans and cool on a wire rack.
Super Multi Grain Rolls: Form dough into 24 round balls, placing 12 rolls per large greased cookie sheet. Melt 2 Tbsp butter in a cup. Using a sharp knife cut an X in the top of the rolls and pour a little melted butter on the top to fill the X. Cover and let rise until the dough is doubled in size, about 30-40 minutes. Bake at 350 for 20 minutes. Brush the tops of the rolls with melted butter while still warm. Remove from cookie sheet to cool.
The recipe above is the original that I got from my friend. Depending on what I have on hand I have varied the ingredients with no problems Here are my variations:
I never have millet or sesame seeds so I never put them in. I do purchase ground flax seed and the multigrain cereal that I use already has the sunflower seeds in it.
I don't use the liquid lecithin or the dough enhancer. Neither did my friend.
I generally use 1/2 whole wheat and 1/2 unbleached white. I have also used all whole wheat flour.
I always double this because I need 4 loaves for our family for a week. When I'm adding the flour, I add the initial 6 cups of whole wheat and then use the unbleached 1/2 cup at a time til the dough cleans the bowl.
I always knead it in the machine for 12 minutes. I like the light texture that results from the longer kneading time.
Here are some pictures to show the process. I have had my K-Tec mixer for almost 10 years. I've had to replace the drive shaft several times, but the mixer is still going strong. I really only use the mixer for bread and smoothies and use my KitchenAid for cookies and cakes and such. I would not part with it unless I had a new one to take its place. It is a woman's best breadmaking friend.
 |
| Here is the first group of ingredients soaking in the warm water. Notice the flax floating on the surface. |
 |
| Here it is after soaking. Notice the foaminess and bubbles. |
 |
| Sorry, not a great picture but you can see the dough cleaning the sides of the bowl here. |
 |
| After taking it from the mixer I knead it a few times by hand til the dough is quite smooth in texture. |
 |
| Here I have cut the dough into quarters. |
 |
| These two photos show one 'quarter' kneaded and rolled into a rectangle, then each rectangle is rolled up jelly roll style and pinched shut. The ends are pulled over and pinched shut as well. |
 |
| Here you see the loaves in the pans. I have one really nice Pampered Chef stoneware pan and 3 crappy aluminum pans that I'd love to replace. I keep using them because I like the size of them. |
'
 |
| Here is the bread risen and ready to be placed in the oven. |
 |
| And here is the final product. Fresh out of the oven and brushed with butter to soften the crust. Looks like this batch got left a bit long in the oven. Oh, well, that didn't stop us from devouring it. You can see that one loaf is already gone! |
Blender Cheesecake
I found this recipe at everydayfoodstorage.net
I was asked to teach a class at a Stake Relief Society meeting about using food storage. I had to do a lot of research and trying recipes. I found the above website and it had a lot of really good info and good recipes. This was my favorite recipe.
1 recipe sweetened condensed milk (recipe below)
1 8 oz package cream cheese (cannot be low fat)
1/3 C lemon juice
1 tsp vanilla
9 inch graham cracker pie crust
1 can pie filling (optional)
--------------------------------------------------------------------------------------------------------------------------
Sweetened Condensed Milk
1/2 C hot water
1 C dry powdered milk
1 C sugar
1 Tbsp butter
Blend in a blender very well. Can be stored in refrigerator or frozen.
--------------------------------------------------------------------------------------------------------------------------
Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice, and cream cheese. Gradually increase the blender speed, until smooth and creamy. (You may have to stop the blender once or twice to scrape down the sides) Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust. Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time without changing the propertieshttp://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes of the cheesecake at all) Top with pre made pie filling and serve. Yum!
I was asked to teach a class at a Stake Relief Society meeting about using food storage. I had to do a lot of research and trying recipes. I found the above website and it had a lot of really good info and good recipes. This was my favorite recipe.
1 recipe sweetened condensed milk (recipe below)
1 8 oz package cream cheese (cannot be low fat)
1/3 C lemon juice
1 tsp vanilla
9 inch graham cracker pie crust
1 can pie filling (optional)
--------------------------------------------------------------------------------------------------------------------------
Sweetened Condensed Milk
1/2 C hot water
1 C dry powdered milk
1 C sugar
1 Tbsp butter
Blend in a blender very well. Can be stored in refrigerator or frozen.
--------------------------------------------------------------------------------------------------------------------------
Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice, and cream cheese. Gradually increase the blender speed, until smooth and creamy. (You may have to stop the blender once or twice to scrape down the sides) Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust. Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time without changing the propertieshttp://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes of the cheesecake at all) Top with pre made pie filling and serve. Yum!
Pumpkin Chocolate Chip Cookies
Fall is a favorite season for many reasons, one of which is Pumpkin! MMMmmm, spicy, yummy goodness. This recipe makes some nicely textured cookies, not too flat or crumbly.
1 C sugar 1 tsp vanilla
1 C margarine/butter (only butter here or shortening) 1 tsp baking powder
1 egg 1/2 tsp baking soda
1 C pumpkin puree 1 tsp cinnamon
2 C flour 1/2 tsp nutmeg
1 pkg milk chocolate chips 1/2 tsp salt
combine all ingredients, stirring in chocolate chips last. Drop rounded spoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10 minutes.
1 C sugar 1 tsp vanilla
1 C margarine/butter (only butter here or shortening) 1 tsp baking powder
1 egg 1/2 tsp baking soda
1 C pumpkin puree 1 tsp cinnamon
2 C flour 1/2 tsp nutmeg
1 pkg milk chocolate chips 1/2 tsp salt
combine all ingredients, stirring in chocolate chips last. Drop rounded spoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10 minutes.
Scott's soccer practice bars
These are a favorite quick, easy treat. No standing in the kitchen forever scooping cookies.
1/2 C butter 1/2 tsp baking soda
1/2 C brown sugar 1/2 tsp salt
1/2 C sugar 1 C flour
1 egg 1 C oatmeal
1/3 C peanut butter 1 C chocolate chips
Cream together butter and sugars. Add the egg and peanut butter and mix well. Stir in salt, soda, flour and oatmeal. Press into a 9x13" pan. Sprinkle chocolate chips on top and press down. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from oven and drizzle with icing.
Icing: 1/2 C powdered sugar
2 Tbsp peanut butter
2 Tbsp milk
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