Pumpkin Bread

 This is a Christmas favorite from Amy G.

Butter Toffee with Roasted Almonds

 A Christmas treat recipe From Natalie S. from her blogpost found on doodlecraftblog.com

You can find additional pictures and instructions on her blogpost.

Ingredients:

2 sticks (1 cup) Real Butter

1 1/3 cups of Granulated Sugar

4 Tablespoons of Corn Syrup

4 Tablespoons of Water

Roasted Almonds to line the tray

(spread on baking sheet...about 275* for 30 minutes or so, turning every 10) 

And a silicone baking sheet...or aluminum foil lined baking sheet

You also need a thick bottomed pan.

(not a copper bottom...they burn too fast)

Instructions

Line a jelly roll pan with a silicone baking sheet or aluminum foil.  Chop almonds.  Put a single layer of chopped almonds on the baking sheet.

Place butter, corn syrup, sugar and the water in your thick bottomed pan.  Turn the heat on high.  Stir it gently as it melts together...stay close because this is a very quick process.  

It will begin to foam and bubble...it will rise high in the pan.  Stir it continuously.  

Then it will begin to thicken and pull back inside the pan.  

Let it rapid boil and stir it continuously.  Then, almost all at the same time...it will get quite thick, turn tan color and begin to smoke!  It's done!!!  Remove from heat immediately!   

Pour directly on top of the chopped almonds.  Or just on a baking sheet if you don't want nuts.  You can dip in chocolate if desired, but we love those roasted almonds.  Toffee is actually best if left overnight.  It's so hard to wait until the next day to even taste a sample...but it's tastier if you do.  

Pistachio Pie

 From Hilary P.

Ice Cream Rice Krispie Dessert

From Hilary P.

Crust

1 C. Butter

 1 C. Brown Sugar

3 C. Rice Krispies

1 C. Shredded Coconut

1 C. Chopped Walnuts or Pecans

1 (12 oz) Package Frozen Raspberries

Middle Layer

1 (2 qt) Carton Vanilla Icecream

Topping

1 box Raspberry Danish Dessert (or Strawberry)

Crust Instructions

Melt butter and stir in brown sugar.  Mix in the remainder of the crust ingredients.  Press 1/2 of the mixture into a 9X13 pan.

Middle Layer Instructions

Cut the container from around the ice cream.  Take the block of ice cream and slice into sections. Press ice cream into the pan to cover the crust.  Pour remaining crust mixture on top of the ice cream.  Place in freezer for 30 min.

Topping Instructions

Prepare danish dessert as directed on package.  Use as garnish on dessert.  Chocolate or carmel are also great toppings.

 

Spritz Cookies

 This is Ashley B.'s favorite Christmas treat.  She says that she always makes them with almond extract and not vanilla.  You will also need a cookie press.  Ashley says, "Of all the treats my Mom made every year, spritz cookies are the ones I long for and make."

Makes: 5 dozen cookies

1 C. butter or margarine, softened

1/2 C. sugar

2 1/4 C. all-purpose flour (DO NOT use self-rising flour)

1/2 tsp salt

1 egg

1 tsp almond extract

Heat oven to 400.  Cream butter and sugar.  Blend in remaining ingredients.  Fill cookie press with 1/4 of dough at a time.  Form desired shapes on ungreased baking sheet.  Bake 6-9 minutes or until set but not brown.

Basic Vanilla Homemade Icecream Recipe Mix

Recipe taken from Ben and Jerry's Ice Cream Book and Modified by Mikael's Dad

Makes 1 qt mix (which fits in a 2 qt ice cream maker)

Eggs (2-8...see below)
3/4 C. White Sugar
2 C. Heavy Cream (Whipping Cream)
Whole milk (Possibly...see below)
Imitation Vanilla (2 tsp-3 T....see below)

In a mixing bowl whisk eggs

The original recipe calls for 2 whole eggs, but you can do 3-4 whole eggs for more creaminess or my Dad prefers 6-8 egg YOLKS...any work

Whisk eggs until light and fluffy or you are tired of mixing.

Add sugar to eggs slowly, whisking as you go.

Add cream slowly, whisking as you go.

Add enough milk so that the total mixture is 1 quart.  Sometimes depending on the size of your eggs you will not need to add any milk.

Add vanilla (even if adding other flavors or fruit).  A minimum of 1 capful (2 tsp).  If doing a straight vanilla icecream add 2 caps (1 T) up to 3 T. for a lot of vanilla taste.

Transfer mix to a pot.  Heat while stirring constantly with a whisk.

Use a thermometer to heat to anywhere between 140-160 F.  (Remember to stir constantly)

Remove from heat so the eggs stop cooking.  Allow to cool in pot in fridge (set pot on a hotpad) until it is cool enough to pour into a glass quart jar.

Pour mixture into quart jar.

Continue cooling using one of the following methods depending on how much time you have.  You must cool it to below 40 F degrees.  35-37 F is ideal:
Cool in the fridge overnight
Put in the freezer (but you must shake it every 20 minutes or it starts freezing and make ice crystals)
Put quart jar in an ice bath (ice and water in a big bowl...set the quart jar in the ice and water bath)

Once it is cooled you can put in your icecream maker and let it freeze.

**************
Note as a time saver:   Harmons sells a 1 gallon jug of Vanilla ready made icecream mix that you can pour right into your icecream maker.  It is good.  It tastes like Arctic Circle Soft Serve Icecream.

**************
Notes from Mikael:
I didn't follow directions very well and it turned out awesome.  Here is what I did...
Combine 2 whole eggs and 3/4 C. sugar in an electric mixer on medium high for 10 minutes. (Could probably do less).  In a pan combine that mixture with 2 C. cream and 1 capful imitation vanilla.  I did not add any extra whole milk.  Heat on Medium high until between 140-160 F.  I measured with an instant read meat thermometer.  Put pan in fridge to cool a bit.  Pour into 2 quart jars with lids (mine wouldn't fit in 1 quart jar).  Place jars in ice bath until mixture reads below 40 F.  Place jars in fridge until ready to use.

Pecan Pie

This is the best pecan pie I have ever tasted.  It is my Mom's recipe.  It is really quite simple also!

1 C. Light Corn Syrup
1 C. Light Brown Sugar
1/4 tsp Salt
1/3 C. Melted Butter
1 tsp. Vanilla
3 Eggs, slightly beaten
1 heaping C. Pecan Halves
1 frozen 9" pie crust (or make your own)


Combine syrup, sugar, salt, butter, vanilla in a bowl and mix well.  (You do NOT heat it up on the stove).  Add slightly beaten eggs.  Add pecans.  Pour into unbaked pie shell.  Bake in preheated oven at 350 for 45-50 min.  Bake on a baking sheet in case it runs over.  It will seem a little runny when you take it out.  It will set up as it cools.  Allow to cool, serve with ice-cream or whipped cream.  It is very rich, you will only need a small slice.

Notes:
*** LIGHT corn syrup means the white colored, not dark colored corn syrup
*** This time when I went to buy corn syrup it was stocked by the pancake syrup instead of by the baking supplies.
***I just use a store-bought frozen pie crust, I think they are just as good as making it from scratch.

Raspberry Almond Layer Cake

Ashley B. brought this cake to the 2019 Relief Society Birthday Party.  It was awesome!  She got the recipe from lifeloveandsugar.com   .  Here is the recipe....

Yield:  12-14 slices

ALMOND CAKE LAYERS

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 3/4 cup (173g) sour cream, room temperature
• 1 tbsp (10ml) almond extract
• 6 large egg whites, room temperature
• 2 1/2 cups (325g) all purpose flour
• 4 tsp (15g) baking powder
• ½ tsp salt
• 3/4 cup (180ml) milk, room temperature
• 1/4 cup (60ml) water, room temperature

RASPBERRY FROSTING

• 6 oz (170g) raspberries
• 3/4 cup (168g) salted butter
• 3/4 cup (142g) shortening
• 6 cups (690g) powdered sugar

ALMOND FROSTING

• 3/4 cup (168g) salted butter
• 3/4 cup (142g) shortening
• 6 cups (690g) powdered sugar
• 2 tsp almond extract
• 2–3 tbsp water

INSTRUCTIONS

TO MAKE THE CAKE LAYERS:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and almond extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE FROSTINGS:

9. To make the raspberry frosting, first puree the raspberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
10. In a large mixer bowl, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and mix until smooth.
12. Add 5 tablespoons of raspberry puree and mix until smooth.
13. Slowly add remaining powdered sugar and mix until smooth. Add additional raspberry puree, as needed. Set aside.
9. To make the almond frosting, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and mix until smooth.
12. Add the almond extract and 2 tablespoons of water and mix until smooth.
13. Slowly add remaining powdered sugar and mix until smooth.
14. Add remaining tablespoon of water, if needed.

TO ASSEMBLE THE CAKE:

15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
16. Spread about 1 cup of raspberry frosting evenly on top of the cake.
17. Add the second layer of cake and another cup of raspberry frosting.
18. Top the cake with the remaining layer and frost the cake with the almond frosting. Refer to my tutorialfor frosting a smooth cake, if needed. Once frosted, use the patterned side of an icing smoother/comband create the patterned lines on the sides.
19. Use the remaining raspberry frosting to pipe rosettes around the edge of the cake. I used Ateco tip 844, but Wilton 1M or 2D would work as well.
20. Color some of the remaining almond frosting green and use it to add some leaves. Sprinkle the cake with some gold sprinkles, if desired.

Amy's Fruit Dip

Amy G. made this wonderful fruit dip for the Progressive Dinner Appetizer 2018.

1 C. Brown Sugar
8 Oz softened cream cheese

Mix and serve.

Apple Cake with Caramel Sauce

Sister Nancy B. made this for the 2018 Progressive Dinner.  It was SOOOOOOO yummy!  It is super sweet, so serve small slices!

Apple Cake
1/2 C. margarine
2 eggs
1 tsp cinnamon
3 C. grated, unpeeled apples (Rome) *
2 C. sugar
2 C. flour
2 tsp baking soda

Cream margarine and sugar.
Add eggs, mix
Add cinnamon and baking soda.
Add alternating flour and apples, mix altogether.
Bake at 350 for 30-35 min in a lightly greased 9 X 13 pan.

* If apples are really juicy after you grate them, drain off some juice.  If needed add 1 or 2 T. flour

Caramel Sauce
2 C. sugar
1 C. butter
1 C. cream
3 tsp vanilla
Cool whip (Goes on top)

Heat and melt sugar and butter.
Remove from heat and add cream and vanilla.
Serve sauce warm on apple cake.
Top with cool whip

Easy Key Lime Pie

This recipe is adapted from "Easy Key Lime Pie I" from Dinner2 from AllRecipes.com

10 egg yolks, beaten
(2) 14 oz cans sweetened condensed milk...28 oz total
1 C. key lime juice (different than lime juice)
9 inch prepared graham cracker crust
Cool whip and lime slices for the top

Preheat oven to 375
In a bowl combine egg yolks, sweetened condensed milk and lime juice.  (You do not cook the pie filling before pouring into the crust)
Mix well
Pour enough into graham cracker crust to fill the crust.  You will NOT use all of the filling.  The filling will NOT rise at all while baking.
Bake in preheated oven at 375 for 25 min.  It will still be jiggly when you pull it out.  It does NOT brown on top.
Allow to cool.
Top with whipped cream and lime slices.  (this is important...or this pie looks really plain)

Jacque's Strawberry Frosting

This recipe is from Jacque M. so you know it's good!  It is a light whipped cream frosting.

1/2 C. mashed strawberries (fresh or frozen) (measure after mashed)
3 T. sugar
3 oz softened cream cheese
3/4 C. heavy whipping cream

Beat strawberries and sugar in mixer.  Add cream cheese and mix until smooth.  Add whipping cream and beat until stiff.

Pecan Pie

This recipe was from a woman in my home ward growing up.  It is the best pecan pie I have ever tasted.

Mix the following in a bowl
1 C. white corn syrup
1 C. brown sugar (I do light brown, but you can also use dark brown)
1/3 C. melted butter
1 tsp vanilla
1/4 tsp salt

Add
3 whole eggs, slightly beaten

Add
1 1/2 C. pecans (6 oz bag is 1 1/2 C)

Pour into an unbaked pie shell.  Cover pie crust edges with tinfoil.  Bake @ 350 for a total of 60 min.  Remove the tinfoil 5 minutes before finished baking.  The pie will still be jiggly when you pull it out.  Cool and top each slice with icecream or whipped cream.  It is very rich, so serve small slices.

Christianne's Lemon Cake

This recipe is one of Christianne F's recipes, so you know it has to be good.

1 lemon cake mix
4 eggs
1 1/4 C. water
1 small lemon jello (4 serving size)
3/4 C. oil

Preheat oven to 350.  Mix all ingredients.  Pour into a greased cake pan (metal is better than glass because it is slightly larger so cake will be a little thinner).  Bake at 350 for 30-40 min.  Cool slightly.  Pour glaze over while still a little warm.

Glaze
Mix about 3 C. powdered sugar with lemon juice until you reach the desired consistency and amount.
(About 7 T. lemon juice).  Mix glaze really well before pouring over cake.

If you make glaze thin it will soak into the cake and it is sooooo yummy.

Serve small pieces, it is really sweet.

Peanut Butter Bites

Submitted by Sister Jan L.
She brought these for the girls on the last morning of Girls Camp 2018

2 C. Peanut Butter
1 C. Honey

Blend honey and PB.

Add 7 C. Rolled Oats.
(Jan says...I don't like it real sweet or real soft, so I usually add more oats (about a cup or so).)

Then she adds whatever add-ins she wants.  For girls camp she did...
1 small bag unsweetened coconut
1 bag of mini M &M's
1 C. of trail mix (to taste)
1 C. craisins (to taste)
Sunflower seeds

You can really add whatever you want.

Using a cookie scoop or tablespoons place on a cookie sheet covered with parchment paper or in cupcake papers.  She puts hers in the freezer, then after they are frozen she puts them in baggies.  They will keep in the fridge for a couple of weeks or in the freezer for about 6 months.

Layered Cheesecake

Recipe submitted by Brother Kyle T.

Brother Kyle brought this to the Elder Quorum Party in Aug 2018 and everyone loved it!

Crust
1 box Graham Crackers
6 Tablespoons Brown Sugar a little more then 1/3 cup
3/4 Cups Melted Butter


1st Layer
(2) 8 oz of soft Cream Cheese
2/3 cup Sugar
4 Eggs
1 Teaspoon Vanilla
1 Tablespoon Lemon juice


2nd Layer
(2) 8 oz of soft Cream Cheese
2 Teaspoon Vanilla
2 Tablespoon Lemon juice
(2) 14 oz cans sweetened condensed milk

Optional toppings:
If desired


Directions Crust (crust will be divided into 2 layers)
Smash Crackers mix in Brown Sugar and melted Butter.
Put in a layer of Crust in a Glass pan.
Cook for 5 Minutes at 325 degrees
Pull out of oven.


Directions 1st Layer Cheesecake
Mix all ingredients together. 
Pour on crust.
Cook for 40-45 minutes at 225 degrees farenheit until it is almost done. Pull out of oven


Directions for another Crust layer
Lightly put another layer of crust on top of 1st layer.
Cook for 5 Minutes at 325 Pull out of oven.
Let it cool the Glass pan until it is good to touch..


Directions 2nd Layer Cheesecake
Mix all ingredients together. 
Pour on crust.
Put in fridge let sit for about 5 hours.


Topping
Add whatever you want.
If there is any left over crust, sprinkle on top of Topping.

Peaches and Cream Dessert

This is a simple and DELICIOUS summer-time dessert.  (Make it when peaches are in season).

Keebler Vienna Wafers (Cookies), crushed, but not pulverized
Peaches, peeled, pitted and chopped and sprinkled with white granulated sugar
Homemade Real Whip Cream (Whipping cream, powdered sugar, vanilla)

Layer in a 9 X 13" pan.  Peaches, cookies, whip cream, peaches, cookies, whip cream

Refrigerate.

Eat the same day or the cookies go soggy.

You must use good vanilla cookies (as listed above) and real whip cream.

Jello Cake or Lemon-Lime Refrigerator Sheet Cake

This is one of my favorite summertime desserts.  I used to ask for it for my birthday when I was a kids since I have a June B-day.

1 pkg Lime gelatin (4 serving size)
1 pkg Lemon Cake Mix

Topping
1 envelope Dream Whip (Whipped topping mix) (2-2.5 C. yield)
1 pkg Lemon instant pudding mix (4 serving size)
1.5 C. cold milk

1.  Dissolve jello in 3/4 C. boiling water.  Add 1.5 C. cold water.  Set aside to cool to room temp.

2.  Mix and bake cake as directed in 13 X 9 X 2 pan

3.  Cool cake 20-25 min

4.  Poke deep holes in warm cake (still in pan) with a fork.  Space holes about 1 inch apart.

5.  With a cup slowly pour the jello over the cake to saturate the cake.

6.  Refrigerate cake while preparing topping

7.  Topping:  In a chilled, deep bowl...blend dream whip mix, pudding mix and cold milk until stiff (about 3-8 min).

8.  Immediately frost cake.

9.  Cake must be stored in refrigerator and served chilled.

10.  Frosted cake may be frozen for storage.

Scones

From Kyle T.  Served at the 2016 Ward Campout.

Ingredients

½ Cup Warm Water
½ tsp Sugar
2 Tbs Yeast
1½ Cups Warm Milk
2 Tbs Vegetable Oil
3 tsp Sugar
¼ Cup Water
2 tsp salt
4 to 5 Cups of Flour

Instructions

Dissolve sugar and yeast in warm water and set aside.
Add oil, sugar, yeast mixture, and ¼ cup water to scalded milk.
Mix flour and salt together.
Add enough flour to make a soft dough and let sit for 5 minutes.
Knead lightly again and roll on floured board.
Let it sit for 3 to 5 minutes.
Cut and fry in hot oil.

Swig Sugar Cookies

From Sister Shannon A. (From the Oct 2015 RS Newsletter)

1 cup butter, room temperature

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powdered sugar

2 Tablespoons water

2 eggs

1/2 tsp baking soda

1/2 tsp cream of tarter

1 t salt

5 1/2 cups flour

Cream together butter, vegetable oil, sugar, water, eggs. Combine dry ingredients in a separate bowl. Slowly add buttered mix to dry. Mix well. Roll into a golf sized ball and place on a cookie sheet.

Combine 1/4 cup sugar and a pinch of salt in a small bowl. Get glass cup. Put bottom of glass cup in sugar/salt mix and then press on cookie-this creates the signature “Swig” cookie.

Bake at 350 for 8 minutes or until barely brown on the bottom.

Swig Sour Cream Frosting

1/2 cup butter softened

3/4 cup sour cream

2 lbs powdered sugar

1 t salt

1/4 cup milk

Red food coloring

Cream together butter, sour cream and salt. Slowly add powdered sugar. When it gets so thick that it’s not frosting- add a splash of milk. Alternate this process until your frosting is desired consistency. Add 1 drop of red food coloring and mix well.

GOAL- Cookies cold, Frosting warm!