Buttermints were a popular item at wedding receptions when I was a child and was one of my favorite things to eat anytime we went to one. I recall making them with Grandma Allred a couple times and they were a special treat.
--Elise
The real name is "Creamed Cheese Mints"
Crumble 3 oz. pkg. cream cheese into large bowl. Knead in 1 pound box of powdered sugar. (Reserve 1/2 cup to dust your hands with.) Stir in desired flavoring and color (i.e. mint and food coloring). Roll small pieces into balls. Keep unused portions covered as it will begin to dry immediately. Roll ball into super-fine granulated sugar and press into mold. Level by adding candy or pinching off excess. Bend the mold and the candy will fall out. Allow candy to dry several days before using. Store in air-tight containers.
Saturday, March 31, 2012
Thursday, March 29, 2012
Sour Dough Cinnamon Rolls
My new favorite cinnamon rolls is whole grain sour dough rolls. This is what I now make for breakfast at General Conference time. I love this recipe because it feel so nourishing and healthy. You don't have to eat a lot. In fact one or two will fill you up because you feel nourished and full.
You do have to have a sour dough starter though.
SOUR DOUGH CINNAMON ROLLS
Note: This works best if our sour dough starter has been fed within 12 hours.
1/2 c. sour dough starter
1 c. milk
1/4 c. natural sweetener (rapadura or organic sugar)
1/4 c. melted butter or coconut oil (I like the coconut oil)
2 to 3 c. whole grain flour
Add later:
1 tsp. Real salt
1 tsp. baking soda
1 tsp. baking powder
Glaze:
1/3 c. butter
1/3. c. rapadura or maple syrup
Filling:
1/4 c. butter
1 1/2 TB cinnamon
1/3 c. brown sugar
Mix first group of ingredients to make dough. Cover and let stand for about 8 hours or longer. You could make this and set it aside overnight. When read to make the rolls, mix the glaze by putting butter in a baking pan (I use round cake pans). Place in preheated 375 degree oven. When butter melts, remove the pan. Add the maple syrup or rapadura. Set aside. Take the dough and sprinkle on the salt, baking soda, and baking powder. Knead 3 or 4 minutes to mix in those ingredients. Roll dough into a rectangle. Spread with butter, cinnamon and brown sugar. Roll up tightly and slice. Place in pans that have the glaze. Bake at 375 degrees for 15 to 20 minutes until light brown. Turn pan upside down onto a place so the glaze is on top. Eat warm. Yum!
--Sharon Kaye
You do have to have a sour dough starter though.
SOUR DOUGH CINNAMON ROLLS
Note: This works best if our sour dough starter has been fed within 12 hours.
1/2 c. sour dough starter
1 c. milk
1/4 c. natural sweetener (rapadura or organic sugar)
1/4 c. melted butter or coconut oil (I like the coconut oil)
2 to 3 c. whole grain flour
Add later:
1 tsp. Real salt
1 tsp. baking soda
1 tsp. baking powder
Glaze:
1/3 c. butter
1/3. c. rapadura or maple syrup
Filling:
1/4 c. butter
1 1/2 TB cinnamon
1/3 c. brown sugar
Mix first group of ingredients to make dough. Cover and let stand for about 8 hours or longer. You could make this and set it aside overnight. When read to make the rolls, mix the glaze by putting butter in a baking pan (I use round cake pans). Place in preheated 375 degree oven. When butter melts, remove the pan. Add the maple syrup or rapadura. Set aside. Take the dough and sprinkle on the salt, baking soda, and baking powder. Knead 3 or 4 minutes to mix in those ingredients. Roll dough into a rectangle. Spread with butter, cinnamon and brown sugar. Roll up tightly and slice. Place in pans that have the glaze. Bake at 375 degrees for 15 to 20 minutes until light brown. Turn pan upside down onto a place so the glaze is on top. Eat warm. Yum!
--Sharon Kaye
Quick Cinnamon Rolls
When my children were very young, I discovered this recipe in the Friend Magazine for cinnamon rolls that you can make in a hurry. It quickly became a favorite because I didn't have to spend hours waiting for them to rise. This is the recipe I would use when I made Christmas morning cinnamon rolls.
QUICK CINNAMON ROLLS
1/3 cup sugar
3 TB yeast
1/2 cup oil
1 1/4 cups warm water
2 beaten eggs
1 1/2 tsp. salt
5 1/4 cups flour
1/4 cup melted butter
1 1/2 TB cinnamon
1/2 cup brown sugar
Combine sugar, yeast, oil, and warm water. Dissolve and let stand in warm place for 15 minutes. Blend eggs into yeast mixture. Add salt to flour then gradually add to yeast mixture. Knead. Divide dough in half and work with half at a time. Roll into rectangle about 1/4 inch thick. Brush dough with melted butter. Combine brown sugar and cinnamon and sprinkle over dough. Roll up dough tightly and pinch edges together. Cut in 1 inch pieces. Place in ungreased pan. (I like to use a round cake pan.) Let rise 10 minutes. Bake at about 385 degree oven for 10 minutes.
Glaze:
2 cups powdered sugar
1/4 c.hot water
1 tsp. butter
--Sharon Kaye
QUICK CINNAMON ROLLS
1/3 cup sugar
3 TB yeast
1/2 cup oil
1 1/4 cups warm water
2 beaten eggs
1 1/2 tsp. salt
5 1/4 cups flour
1/4 cup melted butter
1 1/2 TB cinnamon
1/2 cup brown sugar
Combine sugar, yeast, oil, and warm water. Dissolve and let stand in warm place for 15 minutes. Blend eggs into yeast mixture. Add salt to flour then gradually add to yeast mixture. Knead. Divide dough in half and work with half at a time. Roll into rectangle about 1/4 inch thick. Brush dough with melted butter. Combine brown sugar and cinnamon and sprinkle over dough. Roll up dough tightly and pinch edges together. Cut in 1 inch pieces. Place in ungreased pan. (I like to use a round cake pan.) Let rise 10 minutes. Bake at about 385 degree oven for 10 minutes.
Glaze:
2 cups powdered sugar
1/4 c.hot water
1 tsp. butter
--Sharon Kaye
Cinnamon Twists
When I was growing up, one of my favorite treats was cinnamon twists. My mom got this recipe from her sister, Dora. Mom always made cinnamon twists for Christmas morning breakfast. She also made them whenever my mom and dad went to the temple. They would take some to eat on the way home and they would leave some for us kids to enjoy at home.
CINNAMON TWISTS
1 cup soured half and half or cream (you can sour the cream by adding 1 TB vinegar) or use buttermilk
2 TB oil (I would use coconut oil)
3 TB sugar
1/8 tsp. baking soda
1 tsp. salt
1 egg
1 TB yeast in 1/4 c. warm water
3 3/4 c. flour
1/4 c. butter
2/3 c. brown sugar
2 tsp. cinnamon
Warm the soured cream to just before ready to boil. Remove from heat and add oil, sugar, soda, and salt. Mix well and cool to luke warm. Mix in eggs and yeast (softened in water). Stir in flour. Knead. Let rise for 5 - 10 minutes. Divide dough in half. Work half at a time. Roll into rectangle. Spread butter lengthwise down half of the dough. Spread with brown sugar and cinnamon. Fold dough in half and pinch edges. Cut into 1 inch strips. Twist strips and place on greased cookie sheet. Cover with damp cloth and let rise 1 1/2 hours. Bake in 375 degree oven for 15 minutes. If desired frost with powdered sugar and milk frosting.
--Sharon Kaye
CINNAMON TWISTS
1 cup soured half and half or cream (you can sour the cream by adding 1 TB vinegar) or use buttermilk
2 TB oil (I would use coconut oil)
3 TB sugar
1/8 tsp. baking soda
1 tsp. salt
1 egg
1 TB yeast in 1/4 c. warm water
3 3/4 c. flour
1/4 c. butter
2/3 c. brown sugar
2 tsp. cinnamon
Warm the soured cream to just before ready to boil. Remove from heat and add oil, sugar, soda, and salt. Mix well and cool to luke warm. Mix in eggs and yeast (softened in water). Stir in flour. Knead. Let rise for 5 - 10 minutes. Divide dough in half. Work half at a time. Roll into rectangle. Spread butter lengthwise down half of the dough. Spread with brown sugar and cinnamon. Fold dough in half and pinch edges. Cut into 1 inch strips. Twist strips and place on greased cookie sheet. Cover with damp cloth and let rise 1 1/2 hours. Bake in 375 degree oven for 15 minutes. If desired frost with powdered sugar and milk frosting.
--Sharon Kaye
Wednesday, March 28, 2012
Yum Yum
When I was in elementary school, someone gave my mother a recipe called "Chinese Noodle Casserole". We all loved it so much that we started calling it "Yum Yum". It is so easy and makes a good meal to freeze. (Just cook the rice when you are ready to serve the meal. Rice doesn't freeze well.) In fact it is so easy, I don't have a written recipe. I just make it from memory.
1 to 1 1/2 pounds hamburger
1 onion (or dry onion)
chopped celery
salt
2 cans of creamed soup (either cream of mushroom, cream of chicken, or cream of celery) You can mix or match.
about 1/2 to 3/4 can of water
Cooked rice
Chow Mein Noodles (optional)
Brown hamburger with onion and celery and salt. Add canned soups. Stir in water, mixing well so soup is smooth. Heat thoroughly, and serve over cooked rice. Top with chow mein noodles.
1 to 1 1/2 pounds hamburger
1 onion (or dry onion)
chopped celery
salt
2 cans of creamed soup (either cream of mushroom, cream of chicken, or cream of celery) You can mix or match.
about 1/2 to 3/4 can of water
Cooked rice
Chow Mein Noodles (optional)
Brown hamburger with onion and celery and salt. Add canned soups. Stir in water, mixing well so soup is smooth. Heat thoroughly, and serve over cooked rice. Top with chow mein noodles.
English Tea Buns
My great-grandparents came to the United States from England. When my mother (Marie Goff Allred) was growing up, she recalls going to her Grandmother Scholes house every Sunday afternoon and eating English Tea Buns. Years later my mother enlisted the help of her mother (Sarah Scholes Goff) to adjust and modify the recipe to translate to modern times. Below is a copy of the original recipe and then the modified recipe. 
English Tea Buns:
1 cup yeast [ This may have referred to using a cup of sour dough starter as the natural leavening.]
1/2 cup shortening
2 eggs
1 cup sugar
1 tsp. nutmeg
2 cup raisins
2 tsp. salt
1 sifter flour [That was tricky to figure out. How much flour is in a sifter full?]
grated rind of lemon
[Note that there is no liquid called for in this recipe. My mother couldn't figure out why her recipe never turned out right. One day she watched as her mother made the tea buns. Marie asked Sarah why she had added a cup of milk. The recipe didn't call for milk. Sarah replied, "Everybody knows that you have to add a cup of milk!"]
So, here is the revised, modified version:
1 Tb. dry yeast softened in one cup of warm water
1/2 cup shortening
1 cup sugar
2 eggs beaten
1 cup warm milk
6 1/2 cups flour
2 tsp. salt
1 tsp. nutmeg
1 tsp. lemon flavoring or zest of one lemon
2 cups raisins
Mix all ingredients except raisins. Knead to a soft dough. Add raisins. Let rise until double in bulk (1 hour or more.) Punch down, form into small buns. Try to have the raisins covered as they burn easily. Dip the top of the bun in milk (about 1/4 cup flavored with 1/2 tsp. lemon flavoring) then dip in sugar. Place on greased pan. Let rise until light. Bake at 250 to 300 degrees until golden brown.
English Tea Buns:
1 cup yeast [ This may have referred to using a cup of sour dough starter as the natural leavening.]
1/2 cup shortening
2 eggs
1 cup sugar
1 tsp. nutmeg
2 cup raisins
2 tsp. salt
1 sifter flour [That was tricky to figure out. How much flour is in a sifter full?]
grated rind of lemon
[Note that there is no liquid called for in this recipe. My mother couldn't figure out why her recipe never turned out right. One day she watched as her mother made the tea buns. Marie asked Sarah why she had added a cup of milk. The recipe didn't call for milk. Sarah replied, "Everybody knows that you have to add a cup of milk!"]
So, here is the revised, modified version:
1 Tb. dry yeast softened in one cup of warm water
1/2 cup shortening
1 cup sugar
2 eggs beaten
1 cup warm milk
6 1/2 cups flour
2 tsp. salt
1 tsp. nutmeg
1 tsp. lemon flavoring or zest of one lemon
2 cups raisins
Mix all ingredients except raisins. Knead to a soft dough. Add raisins. Let rise until double in bulk (1 hour or more.) Punch down, form into small buns. Try to have the raisins covered as they burn easily. Dip the top of the bun in milk (about 1/4 cup flavored with 1/2 tsp. lemon flavoring) then dip in sugar. Place on greased pan. Let rise until light. Bake at 250 to 300 degrees until golden brown.
Apple Pie
Pie has a central place in our family. My Grandpa Allred loves pie--but only round pieces (meaning the entire thing!) As I recall, my Grandma Allred learned to make a good pie crust because Grandpa loved the crust so much. And it seems she always seemed to win the ward pie contest. And instead of cake for his birthday, my dad always chose to have a cherry pie.
The first time I really remember making pie was my freshman year at BYU. I had watched my mom make it a million times and she had helped me make some in high school but I had never done it on my own before. Somehow at college word got out that I made pie. Boys would bring me a big bag of Granny Smith Apples in exchange for a freshly baked pie.
After I married and moved away our little town hosted a pie contest--and I won the first place apple pie! --Jeanine
Apple Pie:
Double Crust:
3 cups flour
1 cup Crisco shortening (frozen if possible)
1 1/2 tsp. salt
7-9 ice cold water (sometimes more!)
Mix flour and salt. Cut in shortening. Slowly add ice water while mixing until you have dough. Don't over mix! Roll out on floured surface.
Filling:
6 Granny Smith apples--pared, cored, thinly sliced and sprinkled with lemon juice
3/4 to 1 cup sugar
2 TB flour
1/2 to 1 tsp cinnamon
dash of salt
dash of nutmeg
Preheat oven to 450 degrees. Combine sugar, flour, spices, and salt. Mix with apples. Line pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for steam. Seal. Sprinkle with sugar. Bake at 450 for 15 minutes. Lower oven to 400 and cook about 35 minutes more or until golden brown.
The first time I really remember making pie was my freshman year at BYU. I had watched my mom make it a million times and she had helped me make some in high school but I had never done it on my own before. Somehow at college word got out that I made pie. Boys would bring me a big bag of Granny Smith Apples in exchange for a freshly baked pie.
After I married and moved away our little town hosted a pie contest--and I won the first place apple pie! --Jeanine
Apple Pie:
Double Crust:
3 cups flour
1 cup Crisco shortening (frozen if possible)
1 1/2 tsp. salt
7-9 ice cold water (sometimes more!)
Mix flour and salt. Cut in shortening. Slowly add ice water while mixing until you have dough. Don't over mix! Roll out on floured surface.
Filling:
6 Granny Smith apples--pared, cored, thinly sliced and sprinkled with lemon juice
3/4 to 1 cup sugar
2 TB flour
1/2 to 1 tsp cinnamon
dash of salt
dash of nutmeg
Preheat oven to 450 degrees. Combine sugar, flour, spices, and salt. Mix with apples. Line pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for steam. Seal. Sprinkle with sugar. Bake at 450 for 15 minutes. Lower oven to 400 and cook about 35 minutes more or until golden brown.
Subscribe to:
Posts (Atom)