Toffee Pecan Coookies

from Carole Maynard 2012

1-1/2 cups (7 ounces.) coarsely chopped pecans
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 large  egg, at room temperature
1-1/2 teaspoon vanilla
1 cup toffee pieces  

1. Roast the 1-1/2 cups coarsely chopped pecans in 350° oven for 15 minutes

2. Combine flour, baking soda, and salt and set aside

3. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes

4. Add eggs and vanilla and beat well.

5. Add dry ingredients and mix thoroughly

6. Stir in roasted pecans and toffee

7. Use the small scoop and place on ungreased cookie sheets

8. Bake at 350° for 10-12 minutes.  Cool for 5 minutes and then move to a wire cooling rack

Yield: 48

This morning we had the RS Kris Kringle Mingle and it was a lovely morning and then they served lunch.  I usually shy away from chili but I think I will be making this for us.

Chicken Chili

Recipe courtesy Barefoot Contessa Parties!, 2001, All Rights Reserved

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

1 hr 45 min

Level:

Easy

Serves:

6 servings

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

St Lucia bread

This is the last bread I am making for the RS live wreath night.  I think I might have liked it best.

St. Lucia is an Italian saint who has been "adopted" by the people of Sweden. Christmas celebrations in Sweden begin on her feast day, which is the 13th of December. Prior to the introduction of the Gregorian calendar, that date was the shortest day of the year and in some regions of Scandinavia the sun didn't rise at all. Lucia is the patron saint of light, and legend tells us she wore a wreath of candles on her head to free her arms to carry bread to starving Christians hiding in the catacombs. The man she was to marry denounced her for assisting the poor and as a punishment she was blinded and set afire. The flames, however, didn't touch her and it took a stab wound to the heart to finally kill her. It is said that Lucia regained her sight just before her death. She is, to this day, revered as the patron saint of the blind because of her association with light. Her place in Swedish legend was earned because farmers in the middle ages believed she walked across a lake to deliver armloads of bread to starving members of their villages during a famine. They reported her path across the water was illuminated by the crown of candles she wore on her head. Lucia's name is synonymous with light and her crown symbolizes the light of faith and the promise of the sun's return.

The crown should actually be made from two braids, one large, the other small. They are baked separately, and the small crown, which holds the candles, is placed on top of the other just before serving.  But as mentioned before, when you stack braids they often fall. So for this one, I am forming 4 long 'snakes' of dough into a round challah form.  Still crownlike but I wanted it to look different than the Swedish ones. (http://www.youtube.com/watch?v=FeunETdNYdk)

·         DOUGH

·         1 1/2 cups milk

·         2 1/4-ounce packages active dry yeast

·         1/4 cup plus 1 tablespoon sugar

·         6 tablespoons butter, cut into pieces

·         2 large eggs

·         1/4 cup orange juice

·         1 tablespoon finely grated orange rind

·         1 teaspoon salt

·         5 1/2 to 6 1/2 cups all-purpose flour

·         GLAZE AND GARNISH

·         2 1/2 cups confectioners sugar

·         2 1/2 to 3 1/2 tablespoons orange juice

·         1/3 cup dried cranberries

·         Candles (optional)

How to make it

1.     Warm the milk in a small saucepan, then pour 1/2 cup of it into a large bowl.

2.     Add the yeast and 1 tablespoon of the sugar and let it set for 5 minutes. Meanwhile, melt the butter in the remaining milk.

3.     Add the butter and milk mixture to the yeast mixture. Whisk in the eggs, juice, 1/4 cup of sugar, orange rind, and salt.

4.     Stir in the flour, 1 cup at a time, until the dough can be gathered into a ball. Knead the dough on a floured surface for 10 minutes, adding more flour until the dough is smooth and elastic and does not stick to your hands.

5.     Transfer the dough to an oiled bowl, turning it once to coat it. Loosely cover the bowl with plastic wrap and let it rise until doubled in size, about 11/2 hours.

6.     Punch down the dough and divide it into 3 equal parts. Roll each part into a 30-inch rope and braid the ropes together.

7.     Transfer the braid to a greased baking sheet, pinch together the ends to form a circle, and let it rise until it has again doubled in size, about 45 minutes.

8.     Heat the oven to 375_. Bake the bread for 25 minutes or until golden brown, then let it cool on a wire rack for about 30 minutes.

9.     Drizzle the glaze mix over the bread, then garnish with the cranberries. Finally, add candles, if you'd like. Serves 12.

Patsy's Hoska

Tonight is the RS live wreath making.  This is the recipe for Patsy Ourednik's Hoska.  It was the best bread for toasting and I have never made it myself, but love eating hers...which she doesn't make anymore.  But she gave me her recipe for the 1980 cookbook we put together.  I will suggest a few things: do not the fresh yeast unless you are really good with fresh, use the regular yeast but use 2 T at least; be sure to give the dough plenty of time to rise, put it in a large lidded container and keep out of drafts.  Altho mine didn't rise enough this time, this was my impatience and stress in not letting it rise long enough...and the initial warm milk was not warm enough.  Also, when it comes to braiding, go online  and see alternative ways to braid..as in a 6 braid challah.  Too often when you stack braids they slip while baking.

Mix together
1 cup warm milk
1/2 cup sugar
1 t. salk

Add 2 cakes compressed (fresh) yeast. Crumble into mixture and stir until yeast is dissolved.

Add the rest of the ingredients:
2 eggs, room temperature
1/2 cup melted butter
4-5 cups sifted flour...enough only to make the dough be firm, but not stiff
1 cup yellow raisins
1/4 cup citron, optional
2 eggs


Lastly, candied cherries
egg wash

Separate the dough into 9 equal pieces.  Roll into long 'snakes'.

Take 4 strips and braid loosely.  See that the ends are firmly joined together.  Lightly grease a cookie sheet.  Put on the first braid.  Take candied cherries and place some here and there.  Then take 3 strips and braid as with the first one. place on top of the first one and repeat with cherries.  Then take last 2 strips and braid.  Place this on top.  Tuck any ends underneath the whole braid.

Cover and let rise about 1/2 hour.  Brush with beaten egg.  Put in a 375 degree oven for 15 minutes.  Then reduce heat to 325 and make 1/2 hour or more until browned.

**Patsy said:  This is traditionally made at christmas time by many Czechs.  As you can see, I am 'bi-lingual' when it comes to cooking.

Swedish Tea Ring

Tonight it the RS live wreath-making activity.  I was assigned to bring some 'wreaths' for the dessert table.  This is the Swedish Tea Ring that Rob gave me.  The dough is wonderful...excellent taste, too!

Swedish Tea Ring

From Rob Falke’s Mom’s, Mom’s Mom

Ingredients

For the yeast…

½  Cup of lukewarm water

4   Tablespoons of dry yeast

A   Pinch of sugar

For the dough…

10 Cups of white flour

2   Cups of lukewarm milk

1   Cup of white sugar

1   Cup of vegetable oil

2   teaspoons of salt

4   Eggs

1   Stick of butter (To melt and brush in the dough)

For the filling…

1   Cup of brown sugar

1   Cup of chopped nuts (Walnuts or Almonds)

2   Oranges (grate the zest)

1   Cup of maraschino cherries

For the frosting…

2  Cups of powdered sugar

A  Splash of milk

Baking Instructions

The Sweet Dough…

Prepare the sweet dough by pouring the 4 tablespoons of dry yeast into the 1 cup of lukewarm water with a pinch of sugar. Stir with your finger so most the yeast gets wet. Set aside to rise.

Warm a large mixing bowl with hot water. Pour out the water when the bowl is warm.

Add the two Cups of lukewarm milk, 1 cup of white sugar, 1 Cup of vegetable oil and 2 teaspoons of salt. Mix in the raised yeast. Whisk the eggs to mix the yolks and whites, then add the eggs to the batch. Mix well. Last, slowly mix in the flour.

When the dough is somewhat mixed together, pour the dough out on a clean surface and knead it for 5-10 minutes until the ingredients bind and the dough becomes smooth, but a little sticky. Let rise in a warm (not too hot) spot, punch down once or twice.

The Filling…

Grate the zest of both oranges and place in a medium bowl. Add the chopped nuts (reserve a few whole pieces to garnish the top of the tea rings.) Cut each of the maraschino cherries in half. (Go ahead and eat a few of them, saving several for decoration on top of the tea rings) Mix together and set aside the filling.

Roll up the ring…

Halve the ball of dough. Roll out the dough (one ball a a time) on a lightly floured surface and roll to about ¼ to 3/8 inches thick into a rectangle about 20” x 14”. Brush the dough generously with butter. Spread half the filling evenly over the dough. Roll up the dough with the filling inside until you have a 24” x 3” cylinder. Pinch the far edge of the dough to the bottom of the cylinder and seal it.

Place parchment paper on two large cookie sheets (with sides if you can, because the butter melts and will mess up your oven when they bake.) Place the dough in a circle on the cookie sheet sealing both ends to each other completing the circle.

Cut the ring of dough every 1” around the circle with a pair of large scissors. The cut should be straight out from the center of the ring, 2/3 of the way through the dough. Lift and gently press each slice of the ring, slanting each slide in one direction exposing some of the filling to view. Let rise for 10 minutes in a warm (not too hot) spot.

Bake in the oven…

Bake both rings for 30 minutes at 350º Fahrenheit in the preheated oven until the edges begin to brown. Remove from the oven and allow to cool.

Make the Frosting…

Mix two Cups of powdered sugar with a splash of milk (not too much) until a thick frosting appears. When the tea rings are cooled, spoon on a thin line of frosting in a circular motion going round the top of the tea ring several times to form overlapping circles. Cap with several cherries and some nuts.

Serve warm…

About 20 seconds per piece in the microwave is perfect. If you’re lucky you can taste a hint of doughy flavor in the center of the tea ring. Happy Holidays! Keep a cold glass of mike handy. Lick your fingers often.

Whole Wheat bread recipe

Happened upon Chef  Brad's show on BYUTV yesterday morning and decided I had to make this recipe.  On the show, however, he didn't use sugar, but used Agave which I had.  That would call for 2/3 cup of the Agave (Interesting note, as I am writing this I realized I used the 2/3 cup but only need 1/3 cup because I was halving the recipe.  Ooops, no wonder it was so good).  +I used white bread flour, have no clue if it was unbrominated.  But my testimonial is that it is a wonderful recipe.  Very light.  Had to have a slice before bed which I did not need, only wanted...and one loaf will be used for Sacrament on Sunday (yes, it's frozen, won't be stale)

Whole Wheat Bread Recipe six (2pound loafs)

Ths recipe maxes out the Bosch, but works great.  Nothing like sandwiches made on homemade bread.

8 cups hot water

1 cup melted butter

1 cup sugar or 2/3 cup agave

1 T salt

12 cups fresh ground hard white wheat

6 T yeast

1/4 cup dough enhancer

1 cup+ unbrominated white flour

Place water, butter, sugar, dough enhancer, salt and fresh ground flour in Bosch bowl.  Place yeast on top and turn on mixer.  Add unbrominated flour until dough pulls away from the sides of the bowl...it will be a bit sticky but not goopy (so the bread will be tender).

Mix for 6 minutes. Remove from bowl and divide into 6-2 lb loaves (I use a kitchen scale for this so each loaf is the same size).  Place in oiled bread pans and let rise til double (should be about 30 minutes.  Place in a 400 degree preheated oven and then drop temperature to 335 degrees immediately. 

Bake for 20-25 minutes or til done (I use an instant read thermometer for this.  180 degrees and the bread is done).

Remove from oven and remove from pan.  Let cool before placing in bread bags.

***A good clue Chef Brad gave was to use bread pans that have straight sides so your loaf goes up and not spreads out.

HILLARY'S AMAZING REFRIGERATOR ROLLS

1/2 cup warm water
2 T yeast
1 cup milk, warmed
1/4 cup butter
1/2 cup sugar
1 t. salt
2 eggs
4 cups bread flour

dissolve the 2T yeast in 1/2 cup warm water, sprinkled with a little bit of sugar until the mixture becomes foamy.

Scald milk and pour over the butter in a large mixing bowl.
Add sugar, salt and 2 cups of the flour.  Mix thoroughly.

add eggs and yeast mixture.  Mix again, adding the remaining flour.

Dough will be very soft and sticky...this is the secret for the light and fluffy rolls

cover and let rise until double (dough can be put into in the frig overnight at this point)

Put dough on well-floured surface and lightly coat all sides (this makes it workable)  Divide into 2 balls

Roll each ball into a 15" circle and brush rolled surface lightly with melted  butter

Using a pizza cutter, cut into 12 wedges.  Starting at the wide end roll each wedge into a crescent roll
Put on lightly greased baking sheet.  Brush tops with a little more melted butter.  Repeat with second ball.

place pans in plastic bags and allow to rise until double.

Bake at 375 for 10-12 minutes

now THE best cinnamon Rolls

CINNAMON ROLLS from ree drummond

DOUGH 1 qt whole milk 1 cup vegetable oil 1 cup sugar 2 pkg yeast 9 cups all-purpose flour 1 heaping teaspoon baking powder 1 scant teaspoon baking soda 1 T salt FILLING 2 cups butter melted 1/4 cup cinnamon 2 cups sugar ICING powdered sugar milk as needed for right consistency 1/4 cup butter 4 oz cream cheese, room temperature 1/2 teaspoon vanila

1. for the dough, heat the milk, oil and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. set aside and cool to lukewarm  2. sprinkle the yeast on top and let it sit on the milk for 2 minutes  3. add 8 cups of the flour. stir until just combined, covered with a clean kitchen towel, and set aside in a relatively warm place for 1 hour  4. remove the towel and add teh baking powder baking soda, salt and the reaminning 1 cup flour. stir thoroughly to combine.  5. to assemble the rolls, remove half the dough from the pan. on a floured baking surface, roll the dough into a large rectangle, about 30" x 10"  6. pour 1 cup of the melted butter over the surface of the dough. use your fingers to spread the butter evenly  7. generously sprinkle half of the round cinnamon and 1 cup of the sugar over the butter. (i put on the cinnamon and then the sugar. i did not mix the two first  8. roll the rectangle tightly toward you. be sure to keep the roll tight. don't worry if the filing oozes as you work; that just means the rolls are going to be wonderful  9. when you reach the end, pinch the seam together. 10. transfer to a cutting board and with a sharp knife, make 1-1/2" slices. One log will produce 20-25 rolls 11. pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes swirl to coat 12. place the sliced rolls in the pans, being careful not to overcrowd 13. repeat the process with the other half of the dough 14. preheat the oven to 375°. cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes 15. remove the towels and bake approx 17 minutes until golden brown. don't allow the rolls to become overly brown. 16. while the rolls bake, mix the icing and when the rolls cool slightly, ice them

Yield: 40-50

Den's Dressing...

As told by Carol Etzel and as loved by the Hatches!

1/4. c. water
1/2 c. cider vinegar
1 1/2 c. oil
1 can tomato soup
2. t. Worchestshire sauce
1/2 c. sugar
1 t. salt
1 t. pepper
 1 t.  Gulden Mustard (not dry)
1/2 t. garlic powder

Put all ingredients into a blender and "whip the devil out of it!" Or so says Auntie Carol!

Note, I use whatever mustard I have in the fridge and it turns out just fine.
I also like to add a bit more Worchestshire sauce.  Make a big leafy green salad, grill up some salad, break out the crutons and pull aparts.. Add the Den's Dressing and you have a stellar luncheon for your friends!

Cinnamon Gems

I had dinner with Terese Engstrom who had come to town for a visit (and dinner with Mary Beth and Karis, Jill, Rose Lami).  Years ago she shared a recipe with me and at some point, I looked at her and thought...YOUR RECIPE.  It's a gem, it's a keeper, it's so easy and so much fun to eat.  How in the world did I forget about this recipe.  Took me a full day of panicky looking to find it, already on my computer recipe program. Whew!  Was so happy to find it.  Here's the recipe.....pix will be posted next time I made them again.  Immediately I made them and shared them.

Breakfast Pull Aparts by Terese Engstrom

2 Tbs yeast 1/2 cup warm water 1 1/2 cups scalded milk 6 Tbs oil 4 Tbs sugar 3 tsp salt 2 egg, beaten 5 cups flour (maybe 6) 1/2 cup butter, melted topping 1 1/2 cups sugar 1/4 cup brown sugar 2 tsp cinnamon GLAZE 1/2 cup powdered sugar 2 tsp milk

1 Soften the yeast in the warm water. 2 Mix the scalded milk, oil, sugar, salt and cool. 3 Stir the beaten eggs and yeast mixture into the cooled liquid mixture 4 Gradually add 5-6 cups of flour til you reach a stiff dough. Knead. Rise til double. 5 While the dough is rising mix the topping ingredients and the glaze. 6 When the dough has doubled, punch down. Spray a pizza pan. 7 Pinch off a hunk of dough and roll in metled butter and then into the sugar mixture. Place the first in the center of the pan. Continue with succeeding hunks of dough, forming them to fit together--may look like quarter moons. 8 Rise til doubled. 9 Bake at 350 for 25 minutes. 10 Drizzle with glaze if desired.

Servings: 8

cynco de mayo 2012=TACO MONKEY BREAD

Not being Mexican, thinking about Cynco de Mayo Day isn't on my agenda.  BUT, this recipe was and it's perfect for today.  We used to eat something similar ,  called Bubble Up Pizza, back in the day.  But, sniff sniff, we only have 2 around the table these days so I bought the small can of biscuits.  It'll work.  Thanks Pillsbury!

INGREDIENTS
1-1/2     lb lean ground beef
1 T taco seasoning mix
2 cans Pillsbury Grands Flaky layers refrigerated biscuits
2 cups cheddar cheese, shredded
1/2 cup chopped tomato
1/4 cup chopped red onion
1 vaocado, pitted, peeled, and diced
1 T chopped cilantro
1 medium lime, squeezed
Salt and pepper to taste
1 cup shredded iceberg lettuce
1 cup sour cream

DIRECTIONS
1.  Heat oven to 350 F, Spray 9x5" loaf pan with cooking spray
2.  in a 12" skillet, cook ground beef with taco seasoning mix over med-high heat, stirring occasionally, until thoroughly cooked; set aside.
3.  Separate each can of dough into 8 biscuits; cut each into quarters.  In large bowl, toss biscuit pieces with cooked ground beef and cheddar cheese. Pour into loaf pan.
4. Bake 35 minutes or until dark golden brown.
5.  Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantrol, lime juice, salt and pepper
6.  Cool bread in pan 5 minutes.  Place lettuce mix on serving plate.  Invert bread onto plate over lettuce.
7.  Top with sour cream and tomato-avocado mixture. Serve immediately

You'll need a pile of napkins to wipe your fingers...they're going to get messy.

Tastes Like Chicken.  Substitute shredded chicken for the ground beef in this recipe for a great flavor twist.
Top it Off!  Don't feel limited in your toppings for this recipe!  Feel free to add your favorite salsa, hot sauce, or other taco garnishes for a totally delicious meal or snack

Grilled Steak and Zucchini

1 pound baby red-skinned potatoes
1 clove garlic, smashed
kosher salt
2-1/2 T EVOO
2 t. chopped fresh rosemary
2 t. chopped fresh thyme
1 t. finely grated lemon zest
freshly ground pepper
2 medium  zucchini, sliced diagonally 1" thick
1-1/2 pounds beef tri-tip, cut lengthwise into 4 steaks
1 T fresh lemon juice
1 T finely chopped fresh parsley

1. Preheat a grill to medium high. Put the potatoes in a medium saucepan; add the garlic, 1/2 t. salt, and water to cover. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes; drain, discarding the garlic.

2. Meanwhile, mix the olive oil, rosemary, thyme, lemon zest, 1 t. salt, and pepper to taste in a small bowl. Toss the zucchini in a bowl with 1 T of the herb oil. Rub the steak with a tablespoon of the remaining herb oil

3.  grill the steak, turning once, about 10 minutes for medium rare (a thermometer inserted into the center of the steak should register 130-135 degrees).  Transfer to a plate to rest.  Meanwhile, grill the zucchini, turning once, until well marked and crisp-tender, about 10 minutes.  Transfer toa plate and prinkle with half of the the lemon juice.

4.  Toss the potaotes with the remaining herb oil and lemon juice, the parsley, and salt and pepper to taste.  Serve with the steak and zucchini.

(Hillary's) Carrot Cake

Carrot Cake

Source: Camden LeeMaster

1 cup oil

2 cups white sugar

3 eggs, beaten well

2 cups carrots, peeled and grated finely

1 (8 ounce) can crushed pineapple, undrained

2 teaspoons vanilla

3 cups flour (replace one cup with whole wheat flour for a denser, nuttier taste)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.

Mix dry ingredients in a bowl and add slowly to the wet ingredients.

To make a 9x13 cake, pour into a greased 9x13 baking dish for 45 minutes.

To make a 2 layer cake use 2 round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.

When cake has cooled frost with cream cheese frosting.

Cream Cheese Frosting

1/2 cup butter, softened

8 ounces cream cheese, softened

1 teaspoon vanilla

1lb (4 cups) powdered sugar

Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar one cup at a time, scraping the bowl often. Frost the carrot cake.