Panna Cotta

2 C. Milk (2% or whole)

2 C. Heavy Whipping Cream

1 Tbsp. Gelatin Powder

½ C. Sugar

2 tsp Vanilla

 

Raspberry Sauce:

½ lb Raspberries (fresh or frozen)

1 Tbsp Water

¼ C. Sugar

 

1.         Dissolve gelatin in ¼ C. cold water and let it swell for about 5-10 minutes.  In a medium pan, bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil).  When sugar has dissolved, remove from heat and add vanilla.  Let cool for 5 minutes before adding gelatin. 

 

2.         Add gelatin to milk mixture and stir until the gelatin has completely dissolved.  Pour it in the serving glasses (I’ve used 5 oz – 150 ml capacity cups) or ramekins and refrigerate until it sets (about 4 hours or better overnight). 

 

3.         To prepare sauce wash raspberries (skip if using frozen) and in a small saucepan put the raspberries, sugar and water.  Bring to a simmer and remove from heat immediately.  Pass through a strainer to remove the seeds out of the sauce.  Cover and let it cool to room temperature then refrigerate until ready to serve. 

 

4.         Before serving, pour the raspberry sauce over the panna cotta and serve. 

 

Lemon Tarragon Pasta Salad (copycat Recipe)

 Bluffdale 10th Ward Relief Society

1 (16 oz) box of bow-tie noodles

2 C red grapes

1 C celery (diced)

½ C slivered almonds

1 bunch green onions (chopped)

2 C cooked cubed chicken

 

Dressing:

 

1 ¼ C regular mayonnaise

1 C buttermilk

½ tsp onion powder

1 lemons juiced and zested

½ tsp salt

1 Tbsp fresh tarragon, minced

1 Tbsp sugar

2 Tbsp honey

 

1.         Cook 1 pound of bowtie noodles according to package directions.  Pour them into a colander and run cool water through them to lower the temperature. 

 

2.         Into a large bowl, place the drained pasta, red grapes, celery, almonds, green onions and chicken. 

 

3.         To make the dressing roughly chop 2 Tbsp of fresh tarragon and place it in a high-powered blender.  Add the mayo, buttermilk, onion powder, zest and juice of two lemons, sugar and honey.  Blend on high power for 30 seconds or until dressing is smooth and frothy. 

 

4.         Add half of the dressing to the salad and stir to combine.  Cover the salad and the remaining half of the dressing (separately) and chill for 1-2 hours.  Pour the rest of the dressing over the salad just before serving. 

 

Pear and Pecan Salad with Red Wine Vinaigrette

from Bluffdale 10th Relief Society Christmas party

 

1 lb. bacon (thick cut is best)

1 large head romaine lettuce (washed and chopped)

1 16 oz package spring mix or spinach

(Lettuce total should equal about 20-25 cups of greens)

One piece of foil or parchment paper

3 C pecans

2 Tbsp butter

1/3 C sugar

1 ½ C Gorgonzola cheese (crumbled) (or you could use Feta)

1-3 ripe pears (cut into chunks)

 

Dressing:

½ C olive oil

¼ C red wine vinegar

1-2 Tbsp honey or sugar (to taste)

¼ tsp Dijon mustard (optional)

¼ tsp kosher salt

Fresh ground pepper

 

1.         Melt the butter and blend sugar and pecans.  While stirring, cook the pecans over medium to medium high heat until the sugar begins to melt, and the pecans are coated with caramelized sugar.  Be careful to keep stirring so sugar does not burn. 

 

2.         Pour the caramelized pecan mixture onto the parchment paper or foil in a single layer.  If you like, sprinkle an additional tablespoon of sugar over the warm pecans.  Let cool completely. 

 

3.         Prepare salad dressing by whisking all ingredients in a blender or small bowl.  Set aside in refrigerator and ready to use. 

 

4.         When ready to assemble salad, place prepared lettuce in a large bowl or on platter. 

 

5.         Sprinkle Cheese, bacon and candied pecans and cut up pears. 

 

6.         Drizzle with dressing and serve immediately. 

 

Austin Cook's Buttermilk Syrup.

 

Austin Cook Buttermilk syrup

• cup white sugar
• ½ cup buttermilk
• ½ cup butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

Instructions Checklist

• Step 1

  Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

Pioneer Soup (Danish)

 

"Quick Danish Soup

1 lb. ground beef

1 qt. water

2 tb chicken soup base

1 tb. beef soup base

1 qt. water [error?]

6 carrots, diced

4 potatoes diced

1 onion chopped

2 stalks celery sliced

1 8 oz can tomato sauce

2 tb parsley minced

1 tsp salt

1 ts. M.S.G. accent

1/4 ts. pepper

 

Drop crumbled raw meat into 1 qt. lightly boiling water, seasoned with chicken base & beef base. Cook 10 minutes (or until meat is brown). Cool skim off fat. Add 1 more qt. water, vegetables, tomato sauce & seasonings. Cook just until vegetables are tender. (still firm) Add water to taste. Reheat yield 12 servings."

 

We tried it for the 24th of July Pioneer Celebration.  It was good!

MB's Spaghetti Sauce

 Ingredients:

45 oz can tomatoes (if you use FRESH tomatoes, must place in boiling water & peel off skin before mashing)

28 oz can tomato puree

12 oz can tomato paste

1 Tablespoon dried oregano

1 Tablespoon dried basil

2 bay leaves

1 Tablespoon dried parsley

1 cup sugar (if using FRESH tomatoes, must add 2-3 cups sugar to cut acidic taste)

1 pound 8 links Italian sausage (I buy mild italian sausage at Costco)

2 cloves garlic

1 large Vadalia onion, diced

1 large green pepper, diced

2 Tablespoons olive oil

 

Directions: Add olive oil to deep skillet. Add chopped fresh veggies. Cook until tender--about 5 minutes. Add sausage and cook all the way through. As it's cooking, mash it up with wooden spoon. When cooked, drain in large colander to cut grease. Spray slow cooker with Pam. Pour in sausage-veggie mixture. Add spices, sugar & ALL tomato products. Stir well. Cook for 1 hour on HIGH then turn to low for 5 more hours. Turn off slow cooker & let sauce cool. Serve immediately over homemade fettuccine or linguine garnished with Parmesan with tossed salad & crusty bread. What you don't use can be ladeled into freezer containers to pull out for other pasta meals throughout the month--like lasagna, cannelloni, tortellini, etc.

Cake-Sickle Pan Cake Mix

 l box cake mix--any flavor

  Preheat oven to box instructions.  Mix cake mix per box directions.  Lightly spray each mold with cooking spray.  Fill each mold 1/8 cup full.  Bake for 12-13 minutes, or till golden brown.  Allow to cool for 10 minutes.  The remove Cake-Sickles from the pan and place on cooling rack.  Insert 1 popsicle stick into each Cake-Si9cle.  Allow to cool completely.  Then decorate with frosting and sprinkles, nuts, coconut, chocolate, etc.

Lis'a Homemade protein pops

1 cup soy protein powder

1/2 c. unbleached flour

2 cups rolled oats

1/2 c. ot brown or favorite low sugar cereal

1/2 t. cinnamon

3/4 t. salt

1/2 to 2/3 c. brown sugar

1 c. chocolate chips

1 1/2 c. plain or vanilla yogurt or fat free flavored yogurt

1/4 c. canola oil

2 t. vanilla

Preheat oven to 350 Lighly spray pan with nonstick spray.  Mix together protein powder, flour, oats, oat bran, cinnamon, and salt in a bowl.  Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.  Stir in the chocolate chips.

Measure yogurt, oil and vanilla in a secon dbowl and stir.  Add the wet mixture to the dry mixture.  Blend thoroughly.  May have to use your hands

Transfer mixture to the prepared Cake-Sickle pan, patting evenly into place with your hands.  Bake in the center of the oven for 15 minutes.  Then using hi-heat resistant spatula flip over and cook 15 more minutes until golden around the edges.  Let sit in pan for 55 mins.  and then transfer to a wire rack to cool.  Insert popsicle sticks.  Eat bars within a few hours or seal in a zip lock bag and freeze.  Yields 112-14

Crispy Rice Treat on a stick

Use regular rice krispie recipe and then place in pan and insert sticks

Oatmeal for Breakfast muffins

How To Make Tender Baked Oatmeal Cups

Yield: Makes 12 muffin cups

Ingredients

• Cooking spray
• 2 large eggs
• 1 1/2 cups milk (any kind)
• 1/2 cup unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)
• 1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
• 1/4 cup maple syrup or honey, or 3 tablespoons packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
• 1/2 cup raisins or other chopped dried fruit (optional)

Equipment

• Measuring cups and spoons
• 12-well muffin tin
• Medium bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Instructions

1. Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.

2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.

3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.

4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.

5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.

6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.

7. Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

Recipe Notes

Storage: Muffins can be kept an airtight container in the refrigerator for up to 5 days.