Thursday, January 19th at Miriam's house.
Thursday, January 5, 2012
Birthday Requests
Thursday, January 19th at Miriam's house.
Sunday, November 27, 2011
December Recipe Group (Early)
Hey everyone, hope you had a great Thanksgiving! November seems to have gotten away from us too quickly!! I was hoping we could have group this month early, since I'm in need of some ideas. Not sure if this will work, so if it's a problem for alot of you, let me know and we'll see about changing it. Otherwise, we can get back on our regular schedule in January.
SO, here is what I propose..................this month I'd like to have group centered around the healthiest meals that your family loves. With all the treats and over the top parties with an abundance of food this time of year I could sure use some great, healthy recipes for the days in between all that partying!
So be thinking about what your family loves that is healthy and delicious. We will meet at my house on Thursday, December 1st at 11 a.m.
I hope this day will work for most of you.
-Karlie
SO, here is what I propose..................this month I'd like to have group centered around the healthiest meals that your family loves. With all the treats and over the top parties with an abundance of food this time of year I could sure use some great, healthy recipes for the days in between all that partying!
So be thinking about what your family loves that is healthy and delicious. We will meet at my house on Thursday, December 1st at 11 a.m.
I hope this day will work for most of you.
-Karlie
Bread Recipes from October
*Edited to add additional recipes.
CRESCENT DINNER ROLLS
Miriam Deru
3½ to 3¾ cups flour
1 pkg. active dry yeast (2¼ tsp.)
1 cup milk
¼ cup sugar
1/3 cup butter + additional butter
1 beaten egg
Stir together 1 ¼ cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, the 1/3 cup butter, and ¾ teaspoon salt just until warm and butter almost melts; add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining four to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two cookie sheets. On a lightly floured surface, roll each portion of dough into a 12-inch circle; brush with butter. Cut each dough circle into 12 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in a 375 degree oven for 15-18 minutes or until rolls sound hollow when lightly tapped (my oven runs hot, so 365 degrees is better). Immediately remove from pan and brush tops with butter. Cool on wire racks.
PUMPKIN SWIRL BREAD
Sara Havey
1 pkg. yeast (about 1T.)
2/3 c. sugar
2 eggs
1 1/2 tsp. salt
1 1/2 c. warm water
2/3 c. melted butter
1 tsp. cinnamon
1 c. canned pumpkin
7-7 1/2 c. flour
Dissolve yeast in water. Add sugar, melted butter, eggs, salt and cinnamon; mix well. Stir in pumpkin and 3 cups of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Knead in your mixer for 5-10 minutes or until smooth and elastic. Let rest 10 minutes. Divide dough in half. Roll out each half into an 18x9 inch rectangle. Brush each rectangle with 2 tablespoons of melted butter. Sprinkle each half of combined mixture with 1/2 c. sugar and 1 tsp. cinnamon (Sara used brown sugar instead). Roll up narrow end; press ends to seal. Fold ends under loaves. Let rise until doubled. Brush loaves with additional butter. Bake at 375 degrees for 30-40 minutes. Cool on wire rack.
NAAN INDIAN BREAD
Karalee Monson
2/3 c. warm water
1 tsp. dry yeast
1 tsp. sugar
2 c. flour
1 tsp. salt
2 TB yogurt
2-3 TB ghee
(this is butter without the whey, melt your butter and scoop off the white stuff, what is left is ghee. I don't know how important it is to use ghee, I think real butter melted works just fine.)
Stir water, yeast, sugar in a bowl. When you have your ghee (butter) ready Mix is and yogurt with the water mixture then add flour, and salt. Knead well. Let rise for 1/2 - 1 hour. Divide into about 7 portions.
Flatten each like a scone.
Cover cookie sheet with foil. Heat oven to hottest setting - I just turned it on broil.
Cook Naan 2 or 3 at a time turning when upside is golden-it takes about 1 minute per side.
Our family loves these with honey butter and jam or for dinner as navajo tacos. They are really easy, yummy and healthier that frying.
LEMON CHEESE BRAID
Karlie Himle
1 T. SAF yeast
1/4 c. warm water
3-4 c. flour
1/2 c. milk, scalded and slightly cooled
2 eggs
1/4 c. granulated sugar
1/4 c. butter, softened
1/2 tsp. salt
In a large bowl of an electric mixer, combine 2 cups of the flour with the remaining ingrediants. Add enough of the remaining flour to form a soft dough and knead for 5-10 minutes until smooth. Let rest 10 minutes.
Meanwhile, for filling mix:
12 oz. cream cheese, softened
1/2 c. granulated sugar
1 egg
1 tsp. grated lemon zest
1/2 c. raisins (optional)
After dough rests, roll out into a rectangle (12x14 in.) and set onto a lightly greased baking sheet. Spread the filling down the center 1/3 of dough. Cut outer thirds on either side into 1 in. strips and braid. Let rise until double and then bake at 375 degrees for 25 minutes.
Make a glaze using 1/2 c. powdered sugar, 2 T. freshly squeezed lemon juice and 1 T. butter, melted. Mix together and spoon over warm bread.
CRESCENT DINNER ROLLS
Miriam Deru
3½ to 3¾ cups flour
1 pkg. active dry yeast (2¼ tsp.)
1 cup milk
¼ cup sugar
1/3 cup butter + additional butter
1 beaten egg
Stir together 1 ¼ cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, the 1/3 cup butter, and ¾ teaspoon salt just until warm and butter almost melts; add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining four to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two cookie sheets. On a lightly floured surface, roll each portion of dough into a 12-inch circle; brush with butter. Cut each dough circle into 12 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in a 375 degree oven for 15-18 minutes or until rolls sound hollow when lightly tapped (my oven runs hot, so 365 degrees is better). Immediately remove from pan and brush tops with butter. Cool on wire racks.
PUMPKIN SWIRL BREAD
Sara Havey
1 pkg. yeast (about 1T.)
2/3 c. sugar
2 eggs
1 1/2 tsp. salt
1 1/2 c. warm water
2/3 c. melted butter
1 tsp. cinnamon
1 c. canned pumpkin
7-7 1/2 c. flour
Dissolve yeast in water. Add sugar, melted butter, eggs, salt and cinnamon; mix well. Stir in pumpkin and 3 cups of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Knead in your mixer for 5-10 minutes or until smooth and elastic. Let rest 10 minutes. Divide dough in half. Roll out each half into an 18x9 inch rectangle. Brush each rectangle with 2 tablespoons of melted butter. Sprinkle each half of combined mixture with 1/2 c. sugar and 1 tsp. cinnamon (Sara used brown sugar instead). Roll up narrow end; press ends to seal. Fold ends under loaves. Let rise until doubled. Brush loaves with additional butter. Bake at 375 degrees for 30-40 minutes. Cool on wire rack.
NAAN INDIAN BREAD
Karalee Monson
2/3 c. warm water
1 tsp. dry yeast
1 tsp. sugar
2 c. flour
1 tsp. salt
2 TB yogurt
2-3 TB ghee
(this is butter without the whey, melt your butter and scoop off the white stuff, what is left is ghee. I don't know how important it is to use ghee, I think real butter melted works just fine.)
Stir water, yeast, sugar in a bowl. When you have your ghee (butter) ready Mix is and yogurt with the water mixture then add flour, and salt. Knead well. Let rise for 1/2 - 1 hour. Divide into about 7 portions.
Flatten each like a scone.
Cover cookie sheet with foil. Heat oven to hottest setting - I just turned it on broil.
Cook Naan 2 or 3 at a time turning when upside is golden-it takes about 1 minute per side.
Our family loves these with honey butter and jam or for dinner as navajo tacos. They are really easy, yummy and healthier that frying.
LEMON CHEESE BRAID
Karlie Himle
1 T. SAF yeast
1/4 c. warm water
3-4 c. flour
1/2 c. milk, scalded and slightly cooled
2 eggs
1/4 c. granulated sugar
1/4 c. butter, softened
1/2 tsp. salt
In a large bowl of an electric mixer, combine 2 cups of the flour with the remaining ingrediants. Add enough of the remaining flour to form a soft dough and knead for 5-10 minutes until smooth. Let rest 10 minutes.
Meanwhile, for filling mix:
12 oz. cream cheese, softened
1/2 c. granulated sugar
1 egg
1 tsp. grated lemon zest
1/2 c. raisins (optional)
After dough rests, roll out into a rectangle (12x14 in.) and set onto a lightly greased baking sheet. Spread the filling down the center 1/3 of dough. Cut outer thirds on either side into 1 in. strips and braid. Let rise until double and then bake at 375 degrees for 25 minutes.
Make a glaze using 1/2 c. powdered sugar, 2 T. freshly squeezed lemon juice and 1 T. butter, melted. Mix together and spoon over warm bread.
Wednesday, November 16, 2011
Homemade Yogurt
Karlie asked me to post this one-- it's a simple recipe I make weekly. I love homemade yogurt because it's cheaper and not as sweet as store-bought brands. But the texture is a little different-- sometimes thinner, sometimes thicker. So if any of these variations don't bother you, give it a try!
Ingredients:
Also, I say "Yoplait French Vanilla" because of all the different brands I've tried, I think it makes the best flavor and texture. Any yogurt with active live cultures will do.
Ingredients:
- 8 cups skim milk + 1 cup nonfat dry milk powder (or, 8 cups whole milk)
- 1 6 oz. Yoplait French Vanilla yogurt
- Pour 8 cups skim milk into a large crock pot. Stir in 1 cup nonfat dry milk until dissolved (this is for a thicker texture-- without it, skim milk makes a very runny yogurt). Cover with lid and cook on LOW heat for 2 hours (set a timer).
- After 2 hours cooking on low, turn the crock pot OFF. Keeping the lid on, simply let the yogurt sit for 2 hours (set a timer).
- At this 4 hour mark, lift the lid and take out about 2 cups of the warm milk. Replace the lid to maintain temperature. Stir the Yoplait yogurt into the 2 cups milk until the texture is even, then add to the milk in the crock pot. Stir to combine. Replace the lid again and let the yogurt sit undisturbed for 15-20 hours. (It will be ready in as few as 10-12 hours, but I've found that at this point there is still whey at the top. If you wait longer, you give the whey a chance to absorb in.)
- When you lift the lid, you'll have yogurt! I like to keep it plain, but I know several people who prefer to mix in sugar or pureed fruit-- it's all good. Just expect the yogurt's texture to change a bit with any mix-ins.
Also, I say "Yoplait French Vanilla" because of all the different brands I've tried, I think it makes the best flavor and texture. Any yogurt with active live cultures will do.
Monday, October 24, 2011
Reminder (and a typo)
Just sending out a reminder for recipe group on Thursday, October 27th at Sara's house.
Also, all the breakfast recipes will probably be sent to those of you following the blog, again. I had a typo in the egg casserole recipe on the reduced heat for the last half of baking. Originally it said to bake at 350 for 35 minutes. It's actually supposed to bake at 325 for 35 minutes.
Sorry about that!
- Karlie
Also, all the breakfast recipes will probably be sent to those of you following the blog, again. I had a typo in the egg casserole recipe on the reduced heat for the last half of baking. Originally it said to bake at 350 for 35 minutes. It's actually supposed to bake at 325 for 35 minutes.
Sorry about that!
- Karlie
Tuesday, October 18, 2011
Recipe Group October
With the fall break this weekend we have decided to move recipe group to the last Thursday of October which is the 27th. Hopefully that will allow more of you to come.
We will be having group at Sara's house at 11 a.m. and she would like to center it around your favorite Fall bread recipes. The interpretation of that is up to you! :)
Can't wait to get together, it seems like it's been too long!!!
-Karlie
Saturday, October 15, 2011
Breakfast Recipes
**Edited post to add additional recipes. If you still have recipes you want added, please send them to me. Thanks!
I guess there were several requests for my egg casserole recipe at Super Saturday. They want to hand it out in Relief Society, but I thought I'd post it on here also. We love it and eat it at least once a month for dinner. It makes a really quick, filling meal with a side of bread.
Also, our breakfast recipes in January were never posted so I will add those of mine too. Please send me your breakfast recipes and I will get them added. We'll get something posted about recipe group this month. Whether at my house or someone else's we will get together!
Thanks
-Karlie
CHILI OMELET
Karlie Himle
10 eggs, beaten
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 (4 oz.) cans of diced green chilies
1 pint (16 oz.) small curd cottage cheese
1 cube of butter, melted
1 lb. grated Monterey Jack cheese (I use whatever cheese I have on hand, usually cheddar, and only use about 3/4 lb. of cheese)
Add flour, baking powder and salt to the beaten eggs and whisk it together. It will be lumpy. Add remaining ingredients and pour into a greased 9x13 pan. Bake in a pre-heated 400 degree oven for 15 minutes. Turn heat down to 325 degrees and bake for an additional 35 minutes.
RED BERRY RISOTTO
Karlie Himle (via Mel's Kitchen Cafe)
*Adapted slightly
1/2 cup regular rolled oats or steel-ground oats (such as McCann’s Irish Oatmeal)
1 cup Arborio rice
1/2 cup heavy cream, half-and-half or milk (I just use skim milk most of the time)
6 cups water
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
2/3 cup sugar
1/4 teaspoon salt
1 cup ripe raspberries
1 cup ripe strawberries, quartered
OR
1 bag frozen raspberries, thawed and lightly drained (We serve hot from the pan and add a few frozen raspberries to our individual bowls, works great!)
In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.
Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.
OATMEAL PANCAKE MIX
Karlie Himle (via Mel's Kitchen Cafe)
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
4 cups whole wheat flour
1 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a side note, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
BUTTER SAUCE
Karlie Himle
1 cube of butter
1 c. sugar
3/4 c. evaporated milk
1 tsp. vanilla
In a saucepan over medium heat, melt the butter and stir in the sugar. Slowly add the evaporated milk and bring to a low boil. Reduce heat and simmer, stirring often, for 3-5 minutes. Remove from heat and stir in vanilla. Serve over your favorite breakfast foods. Store leftovers in the refrigerator.
ORANGE ROLLS
Karalee Monson
1 stick butter
1 c. sugar
3 TB orange juice concentrate
3 cans pillsbury(or other) biscuits
Grease bunt pan well, lay biscuits around edges and in pan. Melt butter, sugar, concentrate together and pour over rolls. Cook in oven (lower oven rack to 4th down.) Cook at 350 for 15-20 minutes.
*Top will be very golden brown, you want this to make sure the inside biscuits are done, dump out on platter after pulling out of oven.
I guess there were several requests for my egg casserole recipe at Super Saturday. They want to hand it out in Relief Society, but I thought I'd post it on here also. We love it and eat it at least once a month for dinner. It makes a really quick, filling meal with a side of bread.
Also, our breakfast recipes in January were never posted so I will add those of mine too. Please send me your breakfast recipes and I will get them added. We'll get something posted about recipe group this month. Whether at my house or someone else's we will get together!
Thanks
-Karlie
CHILI OMELET
Karlie Himle
10 eggs, beaten
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 (4 oz.) cans of diced green chilies
1 pint (16 oz.) small curd cottage cheese
1 cube of butter, melted
1 lb. grated Monterey Jack cheese (I use whatever cheese I have on hand, usually cheddar, and only use about 3/4 lb. of cheese)
Add flour, baking powder and salt to the beaten eggs and whisk it together. It will be lumpy. Add remaining ingredients and pour into a greased 9x13 pan. Bake in a pre-heated 400 degree oven for 15 minutes. Turn heat down to 325 degrees and bake for an additional 35 minutes.
RED BERRY RISOTTO
Karlie Himle (via Mel's Kitchen Cafe)
*Adapted slightly
1/2 cup regular rolled oats or steel-ground oats (such as McCann’s Irish Oatmeal)
1 cup Arborio rice
1/2 cup heavy cream, half-and-half or milk (I just use skim milk most of the time)
6 cups water
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
2/3 cup sugar
1/4 teaspoon salt
1 cup ripe raspberries
1 cup ripe strawberries, quartered
OR
1 bag frozen raspberries, thawed and lightly drained (We serve hot from the pan and add a few frozen raspberries to our individual bowls, works great!)
In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.
Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.
OATMEAL PANCAKE MIX
Karlie Himle (via Mel's Kitchen Cafe)
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
4 cups whole wheat flour
1 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a side note, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
BUTTER SAUCE
Karlie Himle
1 cube of butter
1 c. sugar
3/4 c. evaporated milk
1 tsp. vanilla
In a saucepan over medium heat, melt the butter and stir in the sugar. Slowly add the evaporated milk and bring to a low boil. Reduce heat and simmer, stirring often, for 3-5 minutes. Remove from heat and stir in vanilla. Serve over your favorite breakfast foods. Store leftovers in the refrigerator.
ORANGE ROLLS
Karalee Monson
1 stick butter
1 c. sugar
3 TB orange juice concentrate
3 cans pillsbury(or other) biscuits
Grease bunt pan well, lay biscuits around edges and in pan. Melt butter, sugar, concentrate together and pour over rolls. Cook in oven (lower oven rack to 4th down.) Cook at 350 for 15-20 minutes.
*Top will be very golden brown, you want this to make sure the inside biscuits are done, dump out on platter after pulling out of oven.
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