Julia (Harlow) Doolittle's Cinnamon Twists (from Karen Harrison)

 

1-1/2 cup warm water

2 T sugar

1 t. salt

1 egg

1 T yeast

4 C flour

1/2 C melted butter (melt in a flat container, like a pie plate)

Heat water in the microwave for 2 minutes.  Add water to sugar and salt.  Add 1 cup flour and mix.  Add egg, mix.  Add yeast, mix.

Slowly add the remaining flour until the dough pulls away from the side of the bowl.  It may not take all the flour or you may need a littl more.

Cover and allow the dough to rise for about 10 minutes.

Place dough on floured surface and roll out to the size of your pan.  Using a pizze cutter cut the dough vertically in thirds, then horizontally in 12-15 strips depending on the pan size.  

Dip each regment in the butter on both sides, twist and plac ein pan. To fir them all in the pieces are almost touching.

Sprinkle with cinnamon and sugar miture. Allow to rise for 30 miknutes, bake at 400 for 10-12 minutes.  Allow the twists to sit for 5 miknutes befroe frosting.

Frost with butter cream frosting.

Karen shared the story behind making them. I think they were living in Japan and she was supposed to make cinnamon rolls for Seminary. The morning a gal from the ward was going to pick the cinnamon rolls up, Karen had totally forgotten about making them. She realized it just a couple hours before the lady was to arrive. She was a mess and broke down in tears. Her daughter suggested she just make her breadsticks and frost them. She had just enough time and sent the iced breadsticks out the door without even trying them. She made them later and although they were pretty good, she tweaked the recipe a bit by adding a little more sugar and an egg. The new recipe was a quick substitute for regular cinnamon rolls.

Cast-Iron Skillet Chocolate Chip Cookie

 A cookbook recipe exclusively for All-Access members from  Cook It In Cast Iron (americas test kitchen)

 WHY THIS WORKS

A cookie in a skillet? We admit this Internet phenom made us skeptical. . . until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking, and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet. Plus, the hot bottom and tall sides of a well-seasoned cast-iron pan create a great crust on the cookie. And this treat can go straight from the oven to the table for a fun, hands-on dessert—or you can slice it and serve it like a tart for a more elegant presentation. What's not to like? We cut back on butter and chocolate chips from our usual cookie dough recipe to ensure that the skillet cookie remained crisp on the edges and baked through in the middle while staying perfectly chewy. We also increased the baking time to accommodate the giant size, but otherwise this recipe was simpler and faster than baking regular cookies.

INGREDIENTS

12 tablespoons 

¾ cup packed (5 1/4 ounces) 

½ cup (3 1/2 ounces) granulated sugar 

2 teaspoons 

1 teaspoon salt 

1 large egg plus 1 large yolk

1 ¾ cups (8 3/4 ounces) all-purpose flour 

½ teaspoon baking soda 

1 cup (6 ounces) 

Death by Chocolate all Sister Carol Paxton

 Make a chocolate cake in 9x13" pan

2 pkg chocolate mousse (or pudding) prepare as directed

16 ox container of Cool Whip (thawed)

5-6 regular size Heath Bars

1.  Cut cake into bite-size pieces and [lace half in a punch bowl.

2.  Spoon half the pudding or mousse over the cake

3.  Spoon half of the coolwhip over the mousse

4.  Crush Heath Bars and put half on top.

5.  Repeat steps 1-4 and enjoy.

Japanese Clear Soup like from Fujiyama

 

Japanese Clear Soup Recipe

This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.

Prep Time5 mins

Cook Time1 hr 5 mins

Total Time1 hr 10 mins

Course: Soup

Cuisine: Japanese

 

Servings: 10 cups

 

Calories: 46kcal

 

Author: Sommer Collier

Ingredients

• 2 teaspoons sesame oil (or peanut oil)
• 8 cups chicken broth
• 4 cups beef broth
• 4 cups water
• 1 large sweet onion, peeled and cut into wedges
• 3 cloves garlic, peeled and smashed
• 2 large carrots, cut into chunks
• 2 inch piece fresh ginger, sliced
• 4 whole scallions, chopped
• 10 button mushrooms, sliced thin
• salt

Instructions

• Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.
• Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.
• Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
• To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

Notes

In restaurants, this soup is made several days in advance to allow the flavors to deepen. It's not only a great leftover; it actually tastes better on the second day. If you have time, make it ahead, then rewarm the soup before adding the scallions and mushrooms.

Nutrition

Serving: 1cup | Calories: 46kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 466mg | Potassium: 360mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2405IU | Vitamin C: 16.3mg | Calcium: 35mg | Iron: 0.8mg

Cheesecake Factory brown bread

For Yeast Mixture

1 1/2 cup or 375ml water 1 tbsp or 12g sugar 1 packet or 7g yeast For Dough 2 cups or 240g bread flour 1 3/4 cups or 210g wheat flour 2 tsp or 12g salt 1 tsp or 2g Postum 2 tsp or 4g cocoa powder 1/4 cup or 85g honey 2 tbsp or 40g molasses 1 tbsp or 14g butter 1 tsp or 5g oil

Method I like to start by preparing the yeast mixture. To make the yeast mixture we’re gonna take about 1 1/2 cup or 375ml of water to which we’re going to add 1 tablespoon or 12g of sugar and one packet or 7g of dry active yeast. Stir everything up nicely and put it to the side for 5-10 mins or until bubbles form. Then we’re gonna take about 2 cups or 240g of bread flour and 1 and 3/4 cups or 210g of wheat flour. By the way, you can use all-purpose flour instead of bread flour and it turns out fine. Next Add, 2 tsp or 12g salt, 1 tsp or 2g instant coffee, 2 tsp or 4g cocoa powder. Mix all of the dry ingredients up then add 1/4 cup or 85g honey, tbsp, or 40g molasses. Start mixing it. You can use a mixer or do it by hand. Knead until dough becomes soft, while kneed add about 1 tbsp or 14g butter. Finally, shape the dough into a ball and cover it with 1 tsp or 5g oil . Let it rest for 1 hour. After one hour you wanna take out your dough and Lightly dust it with some flour. Some people don’t like to use flour you can also wet your hands and work the dough. At this step, you are removing any air remaining in the dough. Doing this will remove any air pockets and help make a finer bread. I cut this dough ball into 4 smaller balls. You can shape them in any way you like I went for small baguettes shaped bread. Next, we will add some oatmeal on a plate. We’re gonna top our bread off with some oatmeal as that’s how this bread served at the Cheesecake Factory. To apply the oatmeal first take some water and apply it on top of your bread then place your dough on the plate. For added measure sprinkle some more oatmeal from the top so it adheres properly. Again we are gonna let dough reset for another hour before baking. Finally, bake it at 350°F or 180°Celciius for about 30 to 35 minutes. Once you take it out from the oven wait for at least 15 minutes before cutting the bread. That's pretty much it. Hope you like and enjoy it!

Susan Hansen's Beef Vegetable Soup

 Susan Hansen made us this delicious soup.  She said it makes a HUGE amount so either cut it down or freeze some or share with someone else.

1/2 cabbage - cut up into small pieces

6 carrots - peeled and sliced

6 celery - cut into small pieces

6 potatoes - peeled and diced

1 large sweet potato (opt) - peeled and diced

1 large onion - peeled and diced

1 T minced dried garlic

1 t. salt

2 pounds browned ground beef

2 - large cans of tomato juice

3 - 16 oz cans of beef broth

Boil all together ntiil veggies are tender - approx 1/2 hour

At the end add:

1 or 2 cans of corn

frozen peas

1 T vinegar

1 T sugar

1 t sweet basil 0 dried

1 more T dried minced garlic

warm through.  Eat and enjoy!

Freezes very well for quick meals.

Pam Barlows Reubens

 For several years we have spent St. Patrick's Day with Pam and Ken Barlow who prepared our whole dinner:  Corned Beef Reuben, Jello Jigglers in green, Shearers Chips, Pickles, Green Koolaid.  2020 was the last day we were together because COVID shut down the world and our times together.  We hope for another St. Paddy's Day celebration in 2022, if we live that long.  But for this year, 2021, we will be celebrating separately.

Corned Beef with the packet of seasoning...place in a pan of water.  Simmer SLOWLY..flip a few times until the beef is fork tender

Remove beef  to a sheet and place a plate, or a pan or a meat press on top til it cools totally

Refrigerate and when ready trim off the fat.  Slice against the grain so it remains tender.

Heat saurkraut and totally drain.

Layer Rye Bread, corned beef, saurkraut, Swiss Cheese.  Butter the outside of the bread and grill.  If not fully warmed, place in the microwave for a short time til cheese becomes soft.  Serve with Thousand Island Dressing and all the sides.

No Knead, No Breadmachine Milk Bread Rolls

        BUT DEFINITELY YOU CAN USE A KITCHEN MACHINE..as the dough rises throughout the course it will become as you would expect it to.

220 g. Lukewarm Milk

2 t dry yeast

30 g sugar

60 g condensed milk

1 t salt

350 bread flour

50 g melted butter

GLAZE--20 g softened butter, 20 g condensed milk

In a bowl place milk and yeast and mix it well to melt the yeast.  Let sit a couple of minutes

Add the condensed milk, salt and sugar.  Mix it well

Put in the bread flour and mix it roughly

Add melted butter and mix until the butter is soaked (40 seconds at least)

Cover it and rest for 20 minutes in warm kitchen

Fold it 10 times and rest it another  30 minutes

Fold it 10 times again and over it and ferment for an hour.

Remove the gas and divide into 5 equal parts.

Make each piece round and rest it 15 minutes

Keep one ball as is.  Roll each of the remaining 4 pieces into a elongated oval and roll up from short end, Pinch the sealing.  

Lightly grease a 9" pan (springform pan worked well).  

Take the rolled up ovals and cut into 4 equal pieces and place the 20 sliced standing up around the edge of the pan and the one remaining ball in the middle.

Cover with plastic wrap and allow to rise til it is about the night of the pan

Bake it on a 350 oven for 20 minutes

MIX THE GLAZE TOGETHER AND BRUSH ACROSS THE ROLLS.

PASTEL EGGS!

 

Took me through 3 websites to find it...wow!

Top secret...for Mom!

https://www.smartschoolhouse.com/holidays/colored-deviled-eggs

Easy Holiday Sugar Cookies from ATK

 SERVESMakes about forty 2 1/2-inch cookies

WHY THIS RECIPE WORKS

Our holiday roll-and-cut sugar cookies taste as great as they are easy to make. For a crisp and sturdy texture with no hint of graininess, we made superfine sugar by grinding granulated sugar briefly in the food processor, and we added small amounts of baking powder and baking soda to the dough. We skipped creaming softened butter and sugar in favor of whizzing cold butter with sugar in the food processor, which let the dough come together in just minutes. The just-made dough was cold enough to be rolled out immediately. We then chilled it after rolling. For an even, golden color; minimal browning; and a crisp, crunchy texture from edge to edge, we baked the cookies at a gentle 300 degrees on a rimless cookie sheet on the oven’s lower-middle rack. 

GATHER YOUR INGREDIENTS

Cookies

1 large egg 

1 teaspoon 

vanilla extract

¾ teaspoon salt 

¼ teaspoon 

almond extract

2 ½ cups (12 1/2 ounces) all-purpose flour 

¼ teaspoon 

baking powder

¼ teaspoon baking soda 

1 cup (7 ounces) granulated sugar 

16 tablespoons 

unsalted butter,

 cut into 1/2-inch pieces and chilled

Royal Icing

2 ⅔ cups (10 2/3 ounces) confectioners' sugar 

2 large egg whites 

BEFORE YOU BEGIN

For the dough to have the proper consistency when rolling, make sure to use cold butter directly from the refrigerator. In step 3, use a rolling pin and a combination of rolling and a pushing or smearing motion to form the soft dough into an oval. A rimless cookie sheet helps achieve evenly baked cookies; if you do not have one, use an overturned rimmed baking sheet. Dough scraps can be combined and rerolled once, though the cookies will be slightly less tender. If desired, stir 1 or 2 drops of food coloring into the icing. (USE SOME FOR AN OUTLINE THAT HAS THE ICING IN A DECORATOR BAG)  For the pourable icing, whisk in milk, 1 teaspoon at a time, until the desired consistency is reached.  Using a spoon ladle in the icing and allow to firm up before adding other layers and candies. You can also decorate the shapes with sanding sugar or sprinkles before baking.

INSTRUCTIONS

FOR THE COOKIES: Whisk egg, vanilla, salt, and almond extract together in small bowl. Whisk flour, baking powder, and baking soda together in second bowl.

Process sugar in food processor until finely ground, about 30 seconds. Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of bowl as needed. Add egg mixture and process until smooth and paste-like, about 10 seconds. Add flour mixture and process until no dry flour remains but mixture remains crumbly, about 30 seconds, scraping down sides of bowl as needed.

Turn out dough onto counter and knead gently by hand until smooth, about 10 seconds. Divide dough in half. Place 1 piece of dough in center of large sheet of parchment paper and press into 7 by 9-inch oval. Place second large sheet of parchment over dough and roll dough into 10 by 14-inch oval of even 1/8-inch thickness. Transfer dough with parchment to rimmed baking sheet. Repeat pressing and rolling with second piece of dough, then stack on top of first piece on sheet. Refrigerate until dough is firm, at least 1½ hours (or freeze for 30 minutes). (Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Line rimless cookie sheet with parchment. Working with 1 piece of rolled dough, gently peel off top layer of parchment. Replace parchment, loosely covering dough. (Peeling off parchment and returning it will make cutting and removing cookies easier.) Turn over dough and parchment and gently peel off and discard second piece of parchment. Using cookie cutter, cut dough into shapes. Transfer shapes to prepared cookie sheet, spacing them about ½ inch apart. Bake until cookies are lightly and evenly browned around edges, 14 to 17 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely. Repeat cutting and baking with remaining dough. (Dough scraps can be patted together, rerolled, and chilled once before cutting and baking.)

FOR THE ROYAL ICING: Using stand mixer fitted with whisk attachment, whip all ingredients on medium-low speed until combined, about 1 minute. Increase speed to medium-high and whip until glossy, soft peaks form, 3 to 4 minutes, scraping down bowl as needed.

Spread icing onto cooled cookies. Let icing dry completely, about 1½ hours, before serving.

½ teaspoon 

vanilla extract

⅛ teaspoon salt