March Recipe Swap- Bread

This month Danielle D. demonstrated and made us all delicious rolls and we had a great time sharing each others favorite bread item recipes.

Ellen P.'s favorite bread recipes

Banana Bread (Ruth King--one of my college roommates)

1 cup sugar

2 cups flour

½ t salt

1/3 cup oil

2 eggs

2 T sour milk

1 cup mashed bananas

1 t soda dissolved in 1/3 cup hot water

Beat eggs until light.  Add oil, sour milk and mashed bananas.  Sift flour with sugar and salt.  Add to egg mixture.  Add hot water.  Pour into loaf pans.  Bake 50-55 minutes at 350 degrees (less time for smaller loaf pans).

Ice Box Muffins

1 cup oil

3 cups sugar

4 eggs, well beaten

2 cups boiling water

5 teaspoons baking soda

1 quart buttermilk

5 cups flour

1 teaspoon salt

4 cups Kelloggs All-Bran cereal

2 cups Post 100% Bran cereal

Beat sugar and oil.  Add well beaten eggs.  Add soda to boiled water.  Add buttermilk to cool boiled water and soda.  Alternate flour (including salt) and liquid mixture to oil and sugar.  Pour that over bran.  Mix well.  Store in refrigerator until needed.  May be stored up to 6 weeks.  When ready to use, spoon into greased muffin tins (or use paper liners) and bake at 400 degrees for 20 minutes. Note: Any two types of bran cereal are fine to use (but not flakes).

Pumpkin Chocolate Chip Bread (Alecia Williams--former ward member)

Blend:

4 eggs

3 cups sugar

2 cups pumpkin

1 cup oil

2/3 cup water

Sift together and then add to mixture:

3½ cups flour

1 T baking soda

1 1/4 t. Salt

1 t cinnamon

Stir in:

½ bag semi-sweet chocolate chips

½ bag mini semi-sweet chocolate chips

Bake at 325 degrees (this recipe makes 7 small loaf pans) for 45-50 minutes.

February Recipe Swap- Chocolate

In honor of Valentines Day this month, we did a chocolate theme Recipe Swap. Jen S talked about her love for chocolate and how she made her chocolate tarts. We had a great time enjoying the various chocolate treats as well as Burdick's hot chocolate! 

Homemade Chocolate Tart (submitted by Jen S., taken from Better Homes and Gardens)

Shortbread Crust:

3/4 cup cold unsalted butter

1/4 cup granulated sugar

1 Tbsp. powdered sugar

2 cups flour

1 egg white, lightly beaten

Filling:

1 cup heavy cream

1/2 cup milk

8 oz. excellent quality bittersweet chocolate (70% cacao), chopped

1/4 cup granulated sugar

1/4 tsp salt

2 large eggs, at room temperature, beaten

1. To make the crust: Pre-heat oven to 350. In a medium saucepan melt butter over low heat. Remove from heat, add both sugars, and stir to combine. Stir in the flour and set aside to cool for 15 minutes. Press the dough evenly onto bottom and sides of tart pan. It is important to fit the dough evenly into every nook and cranny of the pan, especially the scalloped edges. Trim excess dough with a knife.

2. Place the tart shell on a sturdy cookie sheet so it will be easy to move in and out of oven. Line the shell with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes. Take the tart out of the oven; remove foil and weights or beans. Using a pastry brush, lightly coat the shell all over with a thin layer of egg white. Return to oven and continue to bake for another 8 minutes until the shell is cooked through and a light golden color, but not browned. (The tart will be cooked again with the filling so you don't want it to burn on the second bake.) Set aside to cool while making the filling. Reduce the oven temperature to 325.

3. To make the filling: Combine the heavy cream and milk in a saucepan and heat over med-low heat until the mixture just simmers around edges. Remove pan from heat, add chopped chocolate, and stir until smooth. Add sugar and salt, whisk until well incorporated. Let sit for 5 minutes to cool slightly. Add eggs, and whisk until completley blended. Pour filling into cool tart shell, and bake for 15-20 minutes until the filling is just set and surface is glossy. If bubbles or cracks from on surface, remove tart from oven, it is beginning to over bake. Cool on wire rack. Makes about 12 servings. 

Valentine Brownies (Ellen Patton got this recipe from a chocolate class taught by June Jacobs)

Makes 24 squares (or about 18 hearts) in a jelly roll pan - these will be large!

Preheat oven to 350 degrees.  Melt 6 ounces unsweetened chocolate and 3/4 cup unsalted butter in a double boiler over simmering water.  Set aside.  Meanwhile, mix 3 cups sugar and 6 extra large eggs in a large bowl with a wooden spoon.  Add 2 teaspoons vanilla and a pinch of salt.  Add the chocolate mixture.  Now stir in 1½ cups unbleached flour and 1½ cups chopped walnuts.   Pour into well greased big square pan (or jelly roll pan).  Bake for 25 minutes.  Cool and cut out with a heart-shaped cookie cutter.

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January Recipe Swap- Crock Pot Meals

Thai-Style Chicken Thighs (submitted by Nancy D.)

1 large onion, quartered and thinly sliced

1 cup mango or pineapple salsa

1 garlic clove, finely chopped

3 tsp. Asian fish sauce

4 (5 oz) skinless chicken thighs

2 red bell peppers, coarsely chopped   (I usually substitute thinly slicked carrots for the peppers)

1 green bell pepper, coarsely chopped

¼ cup chopped fresh mint, basil, or cilantro (I use cilantro; or sometimes 2 of them)

juice of 1 lime

Combine onion, salsa, garlic, and 2 tsp. of the fish sauce in a slow cooker. Top with chicken and peppers (or carrots). Cover and cook until chicken and vegetables are fork tender, 3-4 hours on high or 6-8 on low.

Transfer chicken to a platter (or large bowl). Stir mint, lime juice, and remaining fish sauce into slow cooker. Pour vegetables and sauce over chicken.

Serve with white, brown, or basmati rice.

African Peanut Chicken (submitted by Nancy D.)

1 14 ½ oz. can diced tomatoes w/garlic and onions

4 carrots, halved lengthwise and sliced

2 parsnips, peeled, halved lengthwise, and sliced

3 T low-fat peanut butter (or regular peanut butter; this is a Weight Watchers recipe!)

3 T cayenne pepper sauce (didn’t have; I used a red pepper jelly that I had)

1 ½ t. ground cumin

½ t. cinnamon

4 skinless chicken thighs (boneless works best)

4 skinless chicken drumsticks (I just used the thighs)

2 T cold water

1 T cornstarch

½ c. chopped fresh cilantro

Combine tomatoes, carrots, parsnips, peanut butter, pepper sauce (or jelly), cumin, and cinnamon in crockpot. Top with chicken. Cover and cook until chicken and vegetables are fork-tender, 3-4 hours on high or 6-8 on low.

About twenty minutes before cooking time is up, whisk water slowly into the cornstarch until smooth. Stir cornstarch into slow cooker. Cover and cook and high until mixture simmers and thickens, about 15-20 min. Then stir in the cilantro before serving.

Easiest and Best Black Bean Soup (submitted by Elyse S.)

2 cans black beans (15 ounces), drained and rinsed

1 ½ cups chicken broth

1 cup chunky salsa

1 teaspoon cumin

Cheddar cheese (optional)

Sour cream (optional)

Green onions (optional)

In a food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Pour into medium saucepan and heat thoroughly. Serve with sour cream, cheese, and green onions, if desired.

Refried Beans  (submitted by Elyse S.)

1 onion
3 c (dry) pinto beans
1/2 jalapeno
2 T garlic
5 t salt (bouillon)
1 3/4 t pepper
1/8 t cumin
9 c water

Cook for 8 hrs. in crockpot. Leave one cup of liquid and throw rest out. Put in food processor/blender and blend. You can use this for bean burritos. I would guess it makes about 4 cups of beans.

Smothered Burrito Sauce (submitted by Elyse S.)

1 c. water
3/4 c. salsa
1/4 c. tomato paste
1/4 c. corn meal
1/4 t. garlic powder
1 c. tomato sauce

Put beans in shells. Fold into burritos. Put sauce on top and sprinkle with cheese. Bake @ 350 degrees for 10 min. If you don't have time to make the sauce you can buy the red or green enchilada sauce.