Source: Aunt Lorna
Reflection: We had these almost every single Sunday evening of my childhood. Mom was always so tired after making Sunday's big meal, and these were pretty much the only cookies we were allowed to make without her help, since they didn't have to be baked. I love these to this day...so simple and delicious!
Ingredients:
2 C. sugar
1/2 C. milk
1/4 C cocoa
1/4 C. butter
Instructions:
Boil the above ingredients together for one minute. Remove from heat and add the following ingredients:
1/8 t. salt
1/2 C. peanut butter
1 t. vanilla
Stir until peanut butter is melted. Add:
3 C. quick-cooking oats
Drop by spoonfuls onto wax paper.
Sunday, April 10, 2011
Stuffed Mushrooms
Source: The Fielding Family Cookbook
Reflection: Every New Years, we could count on getting together with cousins, games, and LOTS of yummy food, including these mouth-watering stuffed mushrooms! They are quick to make, and oh, so delicious! We always make one pan without sausage in them, for my vegetarian Aunt Barb. These always seem to be the first appetizer to go!
Ingredients:
1 pound ground sausage
1 8-ounce package of cream cheese
1 1/2 pounds of fresh mushrooms
1 1/2 t. parsley flakes
Instructions:Brown sausage and stems (chopped) of mushrooms. Add cream cheese and top on mushroom caps. Warm in oven at 350 degrees for 7-10 minutes.
Reflection: Every New Years, we could count on getting together with cousins, games, and LOTS of yummy food, including these mouth-watering stuffed mushrooms! They are quick to make, and oh, so delicious! We always make one pan without sausage in them, for my vegetarian Aunt Barb. These always seem to be the first appetizer to go!
Ingredients:
1 pound ground sausage
1 8-ounce package of cream cheese
1 1/2 pounds of fresh mushrooms
1 1/2 t. parsley flakes
Instructions:Brown sausage and stems (chopped) of mushrooms. Add cream cheese and top on mushroom caps. Warm in oven at 350 degrees for 7-10 minutes.
Baked Beans
Source: Grandma Peterson
Reflection: My husband LOVES baked beans, so when I introduced him to my Grandma's famous baked beans, he thought he had died and gone to heaven! These beans have made their way to every family bbq I can remember. While they may not be the most healthy, they are definitely worth splurging for at least once each summer!
Serves: 15-20
Ingredients:
2 large cans of pork & beans
1 green pepper, chopped
1 large yellow onion chopped and microwaved with 1 cube butter
1 C. ketchup
1/2 C. molasses
3 heaping T. prepared mustard
1 large can tomato sauce
1 large sliced ham, diced
1 C. brown sugar
2 T. worcestershire sauce
Instructions:
Heat together and bake at 325 degrees for 2 hours. Stir every half hour. Do not over-cook. Can be done in crock-pot.
Reflection: My husband LOVES baked beans, so when I introduced him to my Grandma's famous baked beans, he thought he had died and gone to heaven! These beans have made their way to every family bbq I can remember. While they may not be the most healthy, they are definitely worth splurging for at least once each summer!
Serves: 15-20
Ingredients:
2 large cans of pork & beans
1 green pepper, chopped
1 large yellow onion chopped and microwaved with 1 cube butter
1 C. ketchup
1/2 C. molasses
3 heaping T. prepared mustard
1 large can tomato sauce
1 large sliced ham, diced
1 C. brown sugar
2 T. worcestershire sauce
Instructions:
Heat together and bake at 325 degrees for 2 hours. Stir every half hour. Do not over-cook. Can be done in crock-pot.
Spinach Salad
Source: My Aunt Lorna, who got it from Linette Perona
Reflection: My family LOVES salad....a lot! a lot! This versatile salad shows up at pretty much every family function we have - farewells, homecomings, and birthday celebrations. This one definitely qualifies as a family favorite!
Serves: 15
Ingredients:
1 bunch spinach
1 bunch red leaf lettuce
3/4 pound grated, swiss cheese
16 ounce tub rinsed, cottage cheese
3/4 pound sliced mushrooms
1 medium red onion, sliced thin
1 pound bacon, cooked and crumbled
Dressing:
3/4 C. canola oil
1 T. onion
1/4 C. sugar
1/3 C. vinegar
one small squeeze of mustard
1 T. poppy seed
Instructions:
Whip all ingredients except poppy seeds in blender until blended, then add poppy seed. Pour over salad just before serving.
Instructions:
Reflection: My family LOVES salad....a lot! a lot! This versatile salad shows up at pretty much every family function we have - farewells, homecomings, and birthday celebrations. This one definitely qualifies as a family favorite!
Serves: 15
Ingredients:
1 bunch spinach
1 bunch red leaf lettuce
3/4 pound grated, swiss cheese
16 ounce tub rinsed, cottage cheese
3/4 pound sliced mushrooms
1 medium red onion, sliced thin
1 pound bacon, cooked and crumbled
Dressing:
3/4 C. canola oil
1 T. onion
1/4 C. sugar
1/3 C. vinegar
one small squeeze of mustard
1 T. poppy seed
Instructions:
Whip all ingredients except poppy seeds in blender until blended, then add poppy seed. Pour over salad just before serving.
Instructions:
Spinach Dip
Source: My Aunt Lorna, who got it from her Aunt Nadine
Reflection: The first time I ever tried my Aunt Lorna's "spinach dip" was at my cousin Chelsey's wedding reception about six years ago. It must have been a hit, because this continues to be at family game nights. It goes great with baguettes!
Serves: 20
Ingredients:
1 package of Knorrs Leek Soup
1 can sliced water chestnuts
1 1/2 C. mayonnaise
2 C. sour cream
1 package drained, chopped spinach
4 green onions, chopped
Instructions:
Mix all ingredients together. Chill. Serve.
Reflection: The first time I ever tried my Aunt Lorna's "spinach dip" was at my cousin Chelsey's wedding reception about six years ago. It must have been a hit, because this continues to be at family game nights. It goes great with baguettes!
Serves: 20
Ingredients:
1 package of Knorrs Leek Soup
1 can sliced water chestnuts
1 1/2 C. mayonnaise
2 C. sour cream
1 package drained, chopped spinach
4 green onions, chopped
Instructions:
Mix all ingredients together. Chill. Serve.
Sweet Rolls
Source: Grandma Peterson
Reflection: It was a known fact among us 27 grandchildren that visiting grandma and grandpa's house = grandma's to-die-for sweet rolls. I remember when I first got home from my mission, this was one of the first things I wanted! I even went and made them with my Grandma so that I could learn the technique to making them. While not quite as amazing as my Grandma's, they are still wonderful!
Serves: 12
Ingredients:
2 T. instant quick yeast
1/4 C. warm water
2 C. scalded milk, cooled
1/3 C. butter
1/3 C. sugar
2 tsp. salt
2 eggs
1 T. vanilla
5-6 C. flour
Topping:
1 C. powdered sugar
2 slices pineapple
2 T. juice
Instructions:
1. Put milk in microwave and bring to boil (approximately 6 minutes).
2. Let milk cool down to warm temperature.
3. Add milk and other ingredients to Bosch, except flour.
4. Add 4 C. flour and mix for 2 minutes. Add the rest of the flour, adding slowly. Only add enough flour until the dough starts to clean the side of the bowl.
5. Let the dough stay in the bowl and raise to double its size.
6. Shape the dough and then let it raise double on pan. Bake in hot oven at 400 degrees for ten minutes.
7. Mix pineapple glaze in blender and pour over hot rolls. Serve warm.
7.
Reflection: It was a known fact among us 27 grandchildren that visiting grandma and grandpa's house = grandma's to-die-for sweet rolls. I remember when I first got home from my mission, this was one of the first things I wanted! I even went and made them with my Grandma so that I could learn the technique to making them. While not quite as amazing as my Grandma's, they are still wonderful!
Serves: 12
Ingredients:
2 T. instant quick yeast
1/4 C. warm water
2 C. scalded milk, cooled
1/3 C. butter
1/3 C. sugar
2 tsp. salt
2 eggs
1 T. vanilla
5-6 C. flour
Topping:
1 C. powdered sugar
2 slices pineapple
2 T. juice
Instructions:
1. Put milk in microwave and bring to boil (approximately 6 minutes).
2. Let milk cool down to warm temperature.
3. Add milk and other ingredients to Bosch, except flour.
4. Add 4 C. flour and mix for 2 minutes. Add the rest of the flour, adding slowly. Only add enough flour until the dough starts to clean the side of the bowl.
5. Let the dough stay in the bowl and raise to double its size.
6. Shape the dough and then let it raise double on pan. Bake in hot oven at 400 degrees for ten minutes.
7. Mix pineapple glaze in blender and pour over hot rolls. Serve warm.
7.
Lorna's Dinner Rolls
Source: Lorna Collette, who got it from her mother-in-law, Grace Collette
Reflection: I cannot say enough good about these rolls! They are just so light and delicious, hands down best rolls I've ever had! My poor Aunt Lorna mastered the art of making these, only to have these requested at every family event we have ever had. No one makes them quite like she does - I've even gone to her house in Draper - TWICE - to learn the art of making them, but they never turn out as good has hers! She really does make these for every family function under the sun (which is quite a lot of functions, in our family!) Reunions, Thanksgiving, Christmas, birthdays...she even made these for my wedding luncheon! I love my Aunt Lorna (and her rolls) so much!
Serves: 48 rolls
Ingredients:
3 C. scalded milk - cooled to medium warm (the butter and eggs will continue to cool it down)
1 cube margarine
6 eggs
1 T. salt
6 T. sugar
3 C. flour, then add...
2 T. saf-instant yeast.
Instructions:
1. Add more flour until the dough barely starts to clean the sides of the bowl (Note: with bread it will clean the sides, but with a tender roll you don't add quite as much flour).
2. Mix in Bosch from from beginning to end - 10 minutes.
3. Let raise until dough is double - this can happen in half-hour to one-hour with this quick yeast!
4. Put dough on a floured towel, cut into pieces, then let raise another 15 minutes. Can fry or cut into strips, dip in melted butter and tie into knots.
5. Let raise until double again. Bake at 400 degrees for 10-12 minutes.
6. Eat and enjoy!
Reflection: I cannot say enough good about these rolls! They are just so light and delicious, hands down best rolls I've ever had! My poor Aunt Lorna mastered the art of making these, only to have these requested at every family event we have ever had. No one makes them quite like she does - I've even gone to her house in Draper - TWICE - to learn the art of making them, but they never turn out as good has hers! She really does make these for every family function under the sun (which is quite a lot of functions, in our family!) Reunions, Thanksgiving, Christmas, birthdays...she even made these for my wedding luncheon! I love my Aunt Lorna (and her rolls) so much!
Serves: 48 rolls
Ingredients:
3 C. scalded milk - cooled to medium warm (the butter and eggs will continue to cool it down)
1 cube margarine
6 eggs
1 T. salt
6 T. sugar
3 C. flour, then add...
2 T. saf-instant yeast.
Instructions:
1. Add more flour until the dough barely starts to clean the sides of the bowl (Note: with bread it will clean the sides, but with a tender roll you don't add quite as much flour).
2. Mix in Bosch from from beginning to end - 10 minutes.
3. Let raise until dough is double - this can happen in half-hour to one-hour with this quick yeast!
4. Put dough on a floured towel, cut into pieces, then let raise another 15 minutes. Can fry or cut into strips, dip in melted butter and tie into knots.
5. Let raise until double again. Bake at 400 degrees for 10-12 minutes.
6. Eat and enjoy!
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