Crescent Nut Horns (almonds)

1 cups shortening (white Crisco)
1 cup confectioner's sugar
1/2 t. salt
2 cups sifted flour
1 T water
1 T vanilla
1-1/4 cups ground almonds
Confectioners Sugar

1. Cream shortening, sugar and salt.  Add the almonds.
2.  Blend in sifted flour: mixing with fork, add water and vanilla.
3.  Form into crescents. Bake at 325 for 12-15 minutes on uncreased cookie sheet.
4.  Roll into powdered sugar while still warm

My mom always made these every Christmas.

Carole Morgan's BROWN BREAD

Mix in order given:

1 T shortening
1/2 cup sugar
1 egg
1/4 t. salt
1 cup sour milk or buttermilk
1 t. baking soda (add to the milk above)
1 T molasses
1-1/2 cup brown flour (whole wheat)
1/2 cup white flour

Bake in greased and floured loaf pan at 350 degrees for 45 minutes

Use wheatworth flour which is fine milled.

West Virginia Biscuits

2 C. warm water
2 T sguar
1 pkg Dry Yeast
1 T shortening
Approx 3 C Self-raising flour

Combine water, sugar, yeast, and shortening. Mix well.

Mix in just enough flour to make a workable dough.

Roll out dough and cut

Place biscuits on greased baking sheet.  Set in warm place for 1 hour.

Bake at 425 degrees until golden brown about 15-20 minutes

Worthington's Ragamuffins

SISTER WORTHINGTON’S RAGAMUFFINS

Heat oven to 425 degrees

Take a 9x13” pan, preferable glass and pour 1/3” of Pure Maple Syrup onto the bottom.

Whisk into that syrup 1-1/2 cups water, a little at a time until it is well mixed.

Place baking dish into oven and bake until syrup bubbles along the edges.

Make biscuit recipe**.  You will need enough for 12 biscuits.

When syrup has boiled, drop biscuits into hot syrup and put back in oven and bake til biscuits are browned.  

**Biscuit Recipe

1-1/2 cup flour

3 t. Baking Powder

4 T butter

1/2 t. salt

2/3 cup milk

This should be served hot with vanilla ice cream on top.  This is a dessert.

This was sent to me by the mom of a missionary (from way upper Vermont, near Canada)  serving in our ward, summer 2017.  He missed this dessert and I thought I could make it for him. The mom was kind enough to even make up some and sent me a picture.

Chocolate Cups ala Rachel Ray

Barb Custar of the Women's Association of Lorain County Historical Society often brings this in little metal cups, about the size of a shot glass, each topped with whipped cream (now whipped in a Cruisinart for 45 seconds, pause, 5 seconds, pause, 5 seconds, pause 5 second....the whipped cream stays firmer longer because there's no air in it.  The PC whip creamer will do the same).   The top is then sprinkled with chocolate sprinkle stuff.  Each cup is served with a tiny spoon which she buys at a dollar store or Walmart.  Excellent.  Rich and so good.

Ingredients

• 4 demitasse cups
• 2/3 cup whole milk
• 1 egg
• 2 tablespoons sugar
• A pinch of salt
• 1 cup semisweet chocolate chips
• 2 tablespoons Frangelico (hazelnut liqueur) or dark rum
• 1 cup whipping cream
• 2 tablespoons sugar
• Edible flowers (found in produce department) or candied violets, for garnish (optional)

Preparation

Heat the milk in a small pan over moderate heat until it comes to a boil.


Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips and liqueur. Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend for 1 minute, until smooth.


Pour the mixture into the demitasse cups and refrigerate for at least 30 minutes.


Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine.


Top each chocolate cup with a dollop of cream and garnish with an edible flower or candied violet. Place the cups on saucers and serve with demitasse spoons alongside.

KAF Chocolate Chip Oatmeal cookies

• 1 cup (16 tablespoons) unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 2 cups King Arthur Unbleached All-Purpose Flour or Measure for Measure Gluten-Free Flour
• 1 cup quick-cooking or old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
• 3 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
2. Beat together the butter and sugars until smooth.
3. Add the egg, egg yolk, and vanilla one at a time, beating well after each.
4. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
6. Stir in the chocolate chips.
7. Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
8. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
9. Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
10. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
11. Yield: 20 to 100 cookies, depending on size.

Orange Chicken aka Panda Express...Ree Drummond

• 
  
•  Vegetable Or Peanut Oil For Frying
•  Chicken
• 4 whole Egg Whites
• 2 Tablespoons Cornstarch
• 4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
•  Sauce:
• 1/2 cup Orange Juice
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
• 1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
• 1/4 teaspoon Sesame Oil
•  Dash Of Salt
•  Dash Of Crushed Red Pepper, More To Taste
• 1 clove Garlic, Pressed Or Minced
• 2 teaspoons Minced Ginger
• 1 teaspoon Cornstarch (additional)
•  Zest Of 1 Orange (optional)
• 1/4 cup Water
• 2 whole Green Onions, Sliced

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

Naan

The first time ever, in my very long life, that I had Naan bread was when we first visited NHB in Florida.  Hillary took out some naan and made individual pizzas for lunch.  It was so good.  Yesterday I needed to make a couple of dishes for the library's CookBook BookClub.  One I opted for was naan, a recipe in the cookbook we were all working from.

Turns out it was SO easy and SO MUCH better that better.  Here's the recipe.  It's a keeper for sure.

3-1/2 cups all-purpose flour, plus more as needed for roling
1-1/2 t. active dry yeast
1 t. sugar
2 t. kosher salt
1 cup warm water
1/2 cup plain yogurt
Grapeseed or canola oil
unsalted butter, melted, as needed for cooking
Kosher salt, as needed

1.  Sift the flour, yeast, sugar, salt together into the bowl of a stand mixer. In a small bowl, combine 1 cup warm water and the yogurt.

2.  Place the bowl on the mixer, fit with a dough hook, and add the yogurt mixture.  Mix on low speed until completely combined.

3.  Increase the speed to high and mix about 8 minutes to develop the gluten. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rest for 30 minutes or til the dough as doubled in size.

4.  Divide the dough into 8 equal pieces and form each piece into a smooth ball.  Allow to rest 10 minutes.  On a lightly floured surface, roll out each piece to a circle about 1/4" thick (after the first one I cooked and which we immediately ate, I rolled the rest out a bit thinner...and yet it still bubbled nicely).

5.  Heat a part cast-iron skillet over medium heat. Working in batches, brush the naan with melted butter and sprinkle with salt. Cook in the skillet until the naan is golden brown and puffed on both sides, 3-5 minutes per side. Serve immediately

Makes 8 flat breads

Variations:
Garlic Naan:  Mince 2 cloves garlic and sprinkle on top of the naan with the salt.

Onion Naan:  Dice enough yellow onion to make 1/2 cup and sprinkle on top of the naan with the salt.

Cilantro Naan:  Coarsely chop enough cilantro to make 1/4 cup and sprinkle on top of the naan with the salt.

Alisha's Caramels

Alisha Johnson shared this amazing caramel recipe with me. She found it at:

http://www.giverslog.com/?p=3168

We all know we attribute recipes to those who share them with us!!

HOMEMADE CARAMEL, my fail proof recipe

Homemade Caramel (or caramel dip)
Yield: about 60 caramels
Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that)

Ingredients:
1 cup butter, unsalted...room temp before beginning
1 cup light corn syrup (11.5 oz)
1 14-oz. can sweetened condensed milk (or substitute two cups half and half or light cream, I almost always use sweetened condensed milk b/c makes for shorter cooking time)
2 1/4 cup brown sugar (14.5 oz.), white sugar is also okay, but I prefer brown
1 tsp. vanilla
(Note: if you try any substitute ingredients, I’d love to hear how it goes! I’d love to accommodate readers with any dietary restrictions!)

Equipment:
candy thermometer
heavy, 3-qt. sauce pan, or 6-qt. if doubling the recipe, which I always do (having a heavy pan is important, if your pan is too thin it can heat the caramel unevenly and make it separate)
parchment paper (how I love parchment paper, i’ve never found anything that sticks to this stuff)
8×8 or 9×9 pan (or large jelly-roll cookie sheet if doubling recipe)
wax paper for wrapping caramels

Method:

1. Every time before using a candy thermometer, clip a candy thermometer onto a pan full of cold water and bring it to a boil (make sure the thermometer is not touching the bottom of the pan). I cheat on a lot of things, but I never cheat on this. Boiling water should read 212°. Once the water is boiling, make note of any difference in your reading, and adjust your reading accordingly when you make the candy (for example, if thermometer reads 210° in boiling water instead of 212°, then take caramel off at 242° instead of 244°). High-altitude note: If you live above 7k feet, see the high-alt info below. BE SURE TO DRY THE PAN TOTALLY BEFORE BEGINNING TO CANDY.
2. Line pan with parchment paper, even up the sides. Prepare any apples, pretzels, or other things you’ll be dipping. Chop any nuts or prepare any candy you’ll be sprinkling on top.
3. Cut butter into smaller, even sized cubes for even melting. Melt over low in sauce pan.
4. Carefully add sugar by pouring it into the center of the pan. If any sugar crystals stick to side of pan, push them down with a damp pastry brush so they do not crystallize the entire batch and make you want to cry. Stir slowly until well combined with melted butter.
5. Add and mix in corn syrup and sweetened condensed milk (or cream).
6. Cook and stir on medium for one minute, then to med.-high until boiling. You want to change temperatures slowly so you don’t shock the candy. Once boiling, clip on your candy thermometer (again, don’t let it touch the bottom of the pan). By the time your caramel is boiling, if you have been stirring well, you should have the butter fully blended into the caramel mixture, not separated.
7. Reduce heat to about medium, adjusting so that you keep a moderate, steady boil. Stir frequently. I’m serious about the stirring. If you let your caramel go too long without stirring, you’ll end up with a separated, greasy batch of caramel. No good.
8. Temperature does not raise at a steady rate, so watch thermometer closely. If you have any doubts about the accuracy of your thermometer, periodically do a test by dropping a little in cold water. When your thermometer reaches thread stage (230–233°), take out any caramel that you would like to use as dip. When thermometer reaches late soft ball stage (234–240°), dip in a few apples for caramel apples (UPDATE: Click here for  a great pro tip for perfect caramel apples.)
9. When thermometer reaches 244°, remove caramel from heat (this is low firm ball stage; reaching this stage from boiling takes me about 30 minutes with sweetened condensed milk and longer with cream, though I have had a reader reach it in less time, so watch closely).
10. Stir in vanilla. If dipping, start immediately. If making caramels, pour the caramel into the prepared pan. Either way, take care not to burn yourself, this stuff is so so hot.
11. Allow to cool for several hours and use a butter knife or kitchen shears to cut pieces (UPDATE: a clever reader suggested a pizza cutter, another preferred preferred her trusty Santou knife, lightly buttered, thanks Susan!). Wrap in parchment paper. Or to save on cutting time, just leave the whole batch out on the counter with a knife next to it and watch it gradually disappear.

And, for handy reference, here is the candy temperature list:

230–233° Thread
234–240° Soft ball
244–248° Firm ball
250–266° Hard ball


I believe this recipe is Jaylene Maxfield's recipe:

CARAMEL APPLES • 1 stick unsalted butter plus 1 tablespoon • 4 Granny Smith apples • 2 cups light brown sugar • 1 cup light corn syrup • 1 14- ounce can sweetened condensed milk • 1 teaspoon kosher salt • 1 teaspoon cinnamon • 1 teaspoon vanilla extract • 1 10- ounce bag bittersweet chocolate • 1/2 12- ounce bag white chocolate • 4 8- inch wooden dowels directions In a medium pot, add 1-2 inches of water and bring to a boil. Place a large bowl over the pot and add bittersweet chocolate, stirring continuously until melted. Remove the bowl from heat and dip the caramel apples in the melted Prepare a baking sheet with foil and brush with 1 tablespoon of butter. Wash the Granny Smith apples under the hottest water from the sink and scrub clean. Stick dowels into the top of the apples and place in refrigerator while making caramel. In a medium sauce pot over medium high heat, add the butter, sugar, corn syrup and bring to a boil, about 2-3 minutes. Once boiling, add sweetened condensed milk, lower to a simmer and bring to 242oF, about 10-12 minutes, stirring occasionally. Pour caramel into a metal, heat proof bowl, stir in salt, cinnamon and vanilla. Cool caramel to 200oF. Remove the apples from the refrigerator. Holding the dowels, dip the apples into the caramel, fully coating them in the caramel. Hold the apples over the caramel allowing excess to drip off and the caramel to set for about 10 seconds. Place on prepared baking sheet, dowel side up, repeat with remaining apples and allow to set for at least 15 minutes. chocolate, coating the apple entirely. Return the apples to the prepared baking sheet and freeze until set, about 5 minutes. To a medium bowl, add the white chocolate and place over the same pot of boiling water. Stir continuously until the white chocolate has melted and remove to a piping bag or a zip-top bag. Snip the tip off the piping bag or the corner off of the zip-top bag and drizzle over the chocolate coated apples, creating a unique design. Allow to sit until chocolate has set, about 10 minutes. Tip: Make it your own! Top the caramel apples with your favorite toppings!

Crispy Oven Roasted Potatoes

One of our all time fav missionaries is going home and we shall really miss him.  This morning we had 6 elders (2 from Elyria and one of them is also returning home) for breakfast.  Our Elder Reece Ravsten requested biscuits and gravy so I added these potatoes which were excellent and eggs and bacon (as per requested by another elder).  But these potatoes I will make again

Here they are simmering in broth...can use chip or beef.

6 Medium Potatoes, peeled

• 1 1/2 cups of Beef or Chicken Broth
• 2 Tablespoons of butter
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 Tablespoons Olive Oil
• 1/3 cup Parmesan cheese, freshly grated

Instructions

1. Preheat oven to 400 degrees F.
2. Cut the potatoes in 1 inch cubes and place in a bowl with the olive oil, pepper, garlic powder & onion powder then toss until the potatoes are well coated. 
3. In a medium pot, pour the broth & butter together, bring to a simmer. 
4. Add the coated potatoes in and bring to a boil for 5-8 minutes, stirring gently until slightly tender.
5. Transfer the potatoes to a baking dish with the broth/butter mixture, making sure the potatoes are not overlapping each other, spread them out into one layer.
6. Sprinkle with Parmesan cheese & gently mix to ensure they are all coated. 
7. Bake in the oven for 45 minutes to 1 hour or until browned and crisp. 
8. Flip once with a spatula during cooking to ensure even crisping.
9. Remove the potatoes from the oven, season to taste & serve hot.

Cabbage, Noodles, Sausage, Peas

• 
  
• 
  
• 
  
• 12 oz kielbasa or sausage, sliced
• 2 tablespoons olive oil, divided
• ¼ cup salted butter
• 1 large onion, diced
• ½ head cabbage, chopped (approx. 6-7 cups)
• 1 clove garlic, minced
• ⅔ cup frozen peas
• 8 oz uncooked egg noodlessalt and fresh ground black pepper to taste

Instructions

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1. Cook noodles according to package directions, drain and set aside.
2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
4. Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

Ken Barlow's 'casserole' dinner

1 can apple pie filling
4 pork chops
1 box Stovetop Stuffing mix

Breading FEB...flour, Egg, Breading (I used Panko)

Spread the apple pie filling into a casserole dish (with a cover or use foil)

Take the chops and cover with flour, dip in egg and then in the breading.  Place the pork chops in a heated skillet with olive oil and just brown on each side.  Lay the pork chops over the apple pie filling.

Mix the Stovetop Stuffing mixture as box directs but do not all to sit.  Immediately place over the chops.

Cover with lid or foil

Bake at 350 for 1 hours.

This was shared with me from Ken.  Tonight Ken said next he's going to make this dish with Peach Pie, a thick slick of ham with bone, and still covered with stuffing.

Carrot Cake

Cream together 4 eggs,
                          2 cups sugar
                          1 cup oil

Sift and add:  2 cups flour
                      1 t. salt
                      1 t. baking powder
                      2 t. cinnamon
                      1 cups chopped walnuts or pecans
                      2 cups grated carrots.

Grease and flour 9x13" pan,  Bake at 325 for 35-40 minutes

Creamed Cheese Frosting

1 - 8 oz Philly Cream Cheese
1/2-3/4 stick margarine
2 t. vanilla
4 cups powdered sugar

whip and spread on cake

Here is a note that was sent to me by Marcy Goldman, the published chef and 'friend' who I test bake for.  She's always one who reimagines a recipe:

Sept 17, 2016  Btw -  i am making carrot cake for dessert tonight. I thought – everyone loves carrot cake but I always find it a touch tasteless –it’s the raisins, vanilla, cinnamon and icing that make it. Then I thought – also – no one grates raw sweet potato for a sweet potato cake but we do put raw carrots in carrot cake. Light bulb moment. So I par-boiled the carrots and chilled them and then grated them up. Hugely differently colour and taste. I added 2 cups par boiled shredded and 1 cup raw shredded. Then I used half oil (tasteless but makes a moist cake) and half melted unsalted  butter. Wow. What. A. Cake. So often, we simply forget to question certain recipes. This is a whole new carrot cake with far more taste.