1/2 stick butter
1 c. flour
1/2 c. sugar
1 c. milk
Dash of salt
1/4 c. orange juice
5 large eggs
Powdered sugar
Fresh strawberries, raspberries, blueberries
Preheat oven to 425 degrees. Melt butter and pour into 9 x 13" pan. Distribute across bottom of pan. Blend rest of ingredients and pour into buttered pan. Bake in center of oven for 18-20 minutes--until big and puffy and edges are golden. Remove from oven and use a paper towel to absorb any butter from top.
Serve warm. Sprinkle with powdered sugar and fresh berries to serve.
Almond Joys -- Carol
1 large package of flaked coconut
1 heaping T. flour
Mix together in a bowl.
Mix:
2/3 c. sugar
1/2 c. water
1 c. corn syrup
pinch of salt
Combine water, sugar, syrup and salt in a heavey saucepan and cook to medium soft ball stage. Pour over the coconut. Stir and when slightly cooled, form into bite-size balls. Press a whole toasted almond onto the center of each ball. When cool, dip into melted chocolate. For a Mounds, do not add the almond.
1 heaping T. flour
Mix together in a bowl.
Mix:
2/3 c. sugar
1/2 c. water
1 c. corn syrup
pinch of salt
Combine water, sugar, syrup and salt in a heavey saucepan and cook to medium soft ball stage. Pour over the coconut. Stir and when slightly cooled, form into bite-size balls. Press a whole toasted almond onto the center of each ball. When cool, dip into melted chocolate. For a Mounds, do not add the almond.
Colleen's Wild Rice with chicken Soup
1 onion, choped
2 stalks of celery, diced
l large carrot, shredded
1-2 T. olive oil
Saute until the vegetables are soft:
1/3 c. flour
7 c. chicken broth
2 c. diced, cooked chicken (or turkey) breast
3 1/2 to 4 c. cooked wild rice
1 can evaporated milk
Add flour, stir in with the vegetables. Slowly stir in 7 cups of chicken broth. Add chicken (or turkey) breast and wild rice. Heat through until you are sure the onion is completely cooked. Add 1 can evaporated milk. Salt and pepper to taste.
2 stalks of celery, diced
l large carrot, shredded
1-2 T. olive oil
Saute until the vegetables are soft:
1/3 c. flour
7 c. chicken broth
2 c. diced, cooked chicken (or turkey) breast
3 1/2 to 4 c. cooked wild rice
1 can evaporated milk
Add flour, stir in with the vegetables. Slowly stir in 7 cups of chicken broth. Add chicken (or turkey) breast and wild rice. Heat through until you are sure the onion is completely cooked. Add 1 can evaporated milk. Salt and pepper to taste.
It's Time To Cook: Pie Crust from Deseret News Lion House Recipe (link follows)
Lion House Pie Crusts from Deseret News
LION HOUSE PIE DOUGH
1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon granulated sugar
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
1½ cups pastry flour
1½ cups bread flour
½ cup plus 1 tablespoon cold water
Preheat oven to 375 degrees.
In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.
Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges.
For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.
Note: You may substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.
— "Lion House Pies"
BUTTER MILK PIE CRUST
3 cups flour
½ teaspoon salt
1 cup shortening
¼ cup margarine or butter
½ cup buttermilk
1 tablespoon oil
Place flour and salt in a medium bowl; stir with a fork. Add shortening and margarine, and cut together with a pastry blender, fingers,or two knives, until mixture resembles the size of small peas.
Add buttermilk and oil and blend together with a fork or your hands until all the flour is moist.
This will make three or four crusts, depending on how thick your like your crust. If the recipe calls for a baked pie shell, bake at 375 degrees for 15-18 minutes.
Note: This is a very tender dough. The scraps of dough left after making your first pie may be added back into the rest of the dough. This recipe can also be doubled with good success.
— "Lion House Pies"
Go to link for more pie ideas.
1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon granulated sugar
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
1½ cups pastry flour
1½ cups bread flour
½ cup plus 1 tablespoon cold water
Preheat oven to 375 degrees.
In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.
Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges.
For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.
Note: You may substitute 3 cups all-purpose flour for the pastry and bread flour called for in the recipe. Additionally, this dough may also be made by hand-cutting the fats into the dry ingredients.
— "Lion House Pies"
3 cups flour
½ teaspoon salt
1 cup shortening
¼ cup margarine or butter
½ cup buttermilk
1 tablespoon oil
Place flour and salt in a medium bowl; stir with a fork. Add shortening and margarine, and cut together with a pastry blender, fingers,or two knives, until mixture resembles the size of small peas.
Add buttermilk and oil and blend together with a fork or your hands until all the flour is moist.
This will make three or four crusts, depending on how thick your like your crust. If the recipe calls for a baked pie shell, bake at 375 degrees for 15-18 minutes.
Note: This is a very tender dough. The scraps of dough left after making your first pie may be added back into the rest of the dough. This recipe can also be doubled with good success.
— "Lion House Pies"
Go to link for more pie ideas.
Blueberry Buttermilk Muffins
http://www.joyofbaking.com/muffins/ButtermilkBerryMuffins.html
This was yummy. I used frozen blueberries straight from a blueberry farm at the foot of Mount Si. I used part applesauce and part oil. DELICIOUS!!!
This was yummy. I used frozen blueberries straight from a blueberry farm at the foot of Mount Si. I used part applesauce and part oil. DELICIOUS!!!
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