Monday, July 20, 2009
Welcome to our Branson 2nd Ward Activity Day's Blog!
We decided that creating a blog for the girls would be a fun way to share recipes, pictures, activities and assignments, and information! Check back often for new plans, recipes, and ect. Also, feel free to send me pictures to post, we haven't taken the time to take any so far. (Oops!) We'd love to have comments and feedback, especially as the girls try the recipes at home.
Wednesday, July 8, 2009
Cake Donuts
3 3/4 cups sifted flour
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
2/3 cup cream
1/4 cup melted butter or margarine
Sift together flour, baking powder, 1/2 teaspoon cinnamon, the nutmeg, and salt. Beat eggs, 2/3 cup sugar, and the vanilla till thick and lemon-colored. Combine cream and butter; add alternately to egg mixture with flour mixture, beating till just blended after each addition. Cover and chill dough about 2 hours. Roll dough 3/8 inch thick on floured surface. Cut with floured donut cutter. Fry in deep hot fat (oil) at 375 till golden brown, turning once (about 1 minute per side). Drain. While warm, frost or shake in mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon. Makes about 20 donuts.
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
2/3 cup cream
1/4 cup melted butter or margarine
Sift together flour, baking powder, 1/2 teaspoon cinnamon, the nutmeg, and salt. Beat eggs, 2/3 cup sugar, and the vanilla till thick and lemon-colored. Combine cream and butter; add alternately to egg mixture with flour mixture, beating till just blended after each addition. Cover and chill dough about 2 hours. Roll dough 3/8 inch thick on floured surface. Cut with floured donut cutter. Fry in deep hot fat (oil) at 375 till golden brown, turning once (about 1 minute per side). Drain. While warm, frost or shake in mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon. Makes about 20 donuts.
Saturday, June 6, 2009
My Mom's Foolproof Whole Wheat Bread Recipe
We had a great lesson on making bread, learning the ingredients and shaping the loaves.
Sue Higley's Foolproof Whole Wheat Bread (My Mom!)
Makes 4 Loaves
(*I usually cut the recipe in half and make two, also, a Bosch makes this process so simple)
2 tbsp dry yeast
1/2 cup warm water
5 cups hot tap water
2 tbsp. salt
2/3 cup oil
2/3 cup honey
12 cups whole wheat flour
Sprinkle yeast into 1/2 cup water.
Let stand until dissolved. Combine hot water and 7 cups four. Add salt, oil, and honey, mix together until well blended. Add one cup flour to mixture, add yeast and mix well. Add 3-4 cups more flour. Knead for 10 minutes until dough begins to clean the side of the bowl. A stickier dough will cause a more moist bread. Oil hands. Divide dough into 4 parts. Mound into loaves and place in greased pans. Oil top of loaves for a soft crust. Cover loaves with a damp cloth. Let rise 1/3 in bulk for 35 minutes. Bake at 350 for 40-45 minutes. Remove from pans. Put on towel to cool. Brush tops with butter.Makes great rolls too. For high altitudes (over 4000 feet) bake at 425 for 8 minutes and then 350 for 40 minutes.
Sue Higley's Foolproof Whole Wheat Bread (My Mom!)
Makes 4 Loaves
(*I usually cut the recipe in half and make two, also, a Bosch makes this process so simple)
2 tbsp dry yeast
1/2 cup warm water
5 cups hot tap water
2 tbsp. salt
2/3 cup oil
2/3 cup honey
12 cups whole wheat flour
Sprinkle yeast into 1/2 cup water.
Let stand until dissolved. Combine hot water and 7 cups four. Add salt, oil, and honey, mix together until well blended. Add one cup flour to mixture, add yeast and mix well. Add 3-4 cups more flour. Knead for 10 minutes until dough begins to clean the side of the bowl. A stickier dough will cause a more moist bread. Oil hands. Divide dough into 4 parts. Mound into loaves and place in greased pans. Oil top of loaves for a soft crust. Cover loaves with a damp cloth. Let rise 1/3 in bulk for 35 minutes. Bake at 350 for 40-45 minutes. Remove from pans. Put on towel to cool. Brush tops with butter.Makes great rolls too. For high altitudes (over 4000 feet) bake at 425 for 8 minutes and then 350 for 40 minutes.
Baked Caramel Corn
I brought this to our last activity before the summer...to celebrate the girls' achievement in memorizing the first 6 Articles of Faith. Lots of requests for the recipe, so here it is!
2 cups brown sugar
2 squares margarine or butter
1/2 cup corn syrup
6 quarts air popped corn
1 tsp salt
1 tsp baking soda
Boil sugar, butter, salt, and syrup 5 min. Remove from heat and add soda. Pour over popcorn and stir well. Spread on cookie sheet. Place in 200 degree oven for one hour, stirring every 15 minutes. Store in covered container to keep crisp.
2 cups brown sugar
2 squares margarine or butter
1/2 cup corn syrup
6 quarts air popped corn
1 tsp salt
1 tsp baking soda
Boil sugar, butter, salt, and syrup 5 min. Remove from heat and add soda. Pour over popcorn and stir well. Spread on cookie sheet. Place in 200 degree oven for one hour, stirring every 15 minutes. Store in covered container to keep crisp.
Claire's Gingersnaps
We made these for my very first Activity night. We had lots of fun, and lots of extra visitors...they smell so wonderful the entire ward wandered in to see if we had extras...
Jumbo Molasses Cookies
(Claire’s Gingersnaps!)
Note: this is a huge recipe, you may need to mix it up in two batches. Also, it needs to chill before cooking, so plan accordingly.
Ingredients:
· 3 cups butter-flavored shortening
· 4 cups sugar
· 1 cup molasses
· 4 eggs
· 8 cups all-purpose flour
· 2 tablespoons plus 2 teaspoons baking soda
· 2 teaspoons ground cinnamon
· 1 teaspoon salt
· 1 teaspoon ground cloves
· 1 teaspoon ground ginger
· Additional sugar
Directions:
In a large mixing bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. Variation #1:
Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Variation #2:
Shape into walnut sized balls, roll in sugar. Place on a greased cookie sheet, bake at 350 for 11 minutes, or until edges are set. Remove to wire racks to cool. Yield: 8 dozen.
Jumbo Molasses Cookies
(Claire’s Gingersnaps!)
Note: this is a huge recipe, you may need to mix it up in two batches. Also, it needs to chill before cooking, so plan accordingly.
Ingredients:
· 3 cups butter-flavored shortening
· 4 cups sugar
· 1 cup molasses
· 4 eggs
· 8 cups all-purpose flour
· 2 tablespoons plus 2 teaspoons baking soda
· 2 teaspoons ground cinnamon
· 1 teaspoon salt
· 1 teaspoon ground cloves
· 1 teaspoon ground ginger
· Additional sugar
Directions:
In a large mixing bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. Variation #1:
Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Variation #2:
Shape into walnut sized balls, roll in sugar. Place on a greased cookie sheet, bake at 350 for 11 minutes, or until edges are set. Remove to wire racks to cool. Yield: 8 dozen.
Chocolate Chip Cookies
Every time I bring a plate of these to an activity, they're gone in about 25 seconds...now they can make them at home for the family to enjoy!
Fogelquists’s Famous Chocolate Chip Cookies
Beat until creamy:
1 cup shortening
1/3 cup margarine
1 cup white sugar
1 cup firmly packed brown sugar
2 tsp. almond flavoring
1 tsp. vanilla
3 eggs
Add:
3 ½ cups flour
1 tsp. baking soda
1 tsp. salt
Blend all together until well mixed, then fold in two 12 oz packages of chocolate chips. Chill dough for around an hour. Bake for about 10-15 minutes at 375. Variation: Substitute white chocolate chips and add macadamia nuts.
Fogelquists’s Famous Chocolate Chip Cookies
Beat until creamy:
1 cup shortening
1/3 cup margarine
1 cup white sugar
1 cup firmly packed brown sugar
2 tsp. almond flavoring
1 tsp. vanilla
3 eggs
Add:
3 ½ cups flour
1 tsp. baking soda
1 tsp. salt
Blend all together until well mixed, then fold in two 12 oz packages of chocolate chips. Chill dough for around an hour. Bake for about 10-15 minutes at 375. Variation: Substitute white chocolate chips and add macadamia nuts.
Hawaiian Salad
This recipe is so simple, yet so delicious.
Hawaiian Salad
1 can pineapple tidbits, drain and save juice
1 cup orange juice
2 ½ tablespoons cornstarch
1 teaspoon lemon juice
Miniature marshmallows
Bananas
Mandarin oranges
Place all juices and cornstarch in a saucepan. Place on medium heat and cook until thick and clear. Cool all the way. Add miniature marshmallows, pineapple tidbits, mandarin oranges, and sliced bananas.
Hawaiian Salad
1 can pineapple tidbits, drain and save juice
1 cup orange juice
2 ½ tablespoons cornstarch
1 teaspoon lemon juice
Miniature marshmallows
Bananas
Mandarin oranges
Place all juices and cornstarch in a saucepan. Place on medium heat and cook until thick and clear. Cool all the way. Add miniature marshmallows, pineapple tidbits, mandarin oranges, and sliced bananas.
Roll Variations
We had a lot of fun experimenting with bread/roll dough, learning the ingredients in both wheat bread and white bread dough and learning how to make different shaped rolls. Here's a few to get you started:
Cloverleaf Rolls
Roll dough in small balls and place three in each greased muffin tin. Cover loosely with greased plastic wrap or a damp tea towel.
Parker House rolls: a cut circle (use a biscuit cutter) folded over itself. -Or- A Parker House roll is a shape of bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.
Butter Fan rolls/Fan Tan rolls
Cut dough into twelve 1 1/4-inch strips. Cut each dough strip in half crosswise. Stack 4 strips dough on top of one another and cut into 1 1/4-inch-square pieces to make fantan rolls. Repeat with remaining strips of dough. 8. Place rolls, with a cut edge up, in prepared muffin-pan
Close-up of placing the shaped rolls, pinched side down, in a buttered muffin tin
Bow Knots
For a bow knot, roll dough into long rope and tie a single knot, pulling the ends through.
Twist
For a twist: Roll dough into a long rope and twist the ends one over the other.
Snail
For a snail: Roll dough into long rope and wind it in a spiral, tucking the ends underneath.
Baker’s Knot
For a baker's knot: Roll dough into a long rope and shape it into a figure of eight and tuck ends through the holes to keep them in place.
Fun and Creative!
Cloverleaf Rolls
Roll dough in small balls and place three in each greased muffin tin. Cover loosely with greased plastic wrap or a damp tea towel.
Parker House rolls: a cut circle (use a biscuit cutter) folded over itself. -Or- A Parker House roll is a shape of bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.
Butter Fan rolls/Fan Tan rolls
Cut dough into twelve 1 1/4-inch strips. Cut each dough strip in half crosswise. Stack 4 strips dough on top of one another and cut into 1 1/4-inch-square pieces to make fantan rolls. Repeat with remaining strips of dough. 8. Place rolls, with a cut edge up, in prepared muffin-pan
Close-up of placing the shaped rolls, pinched side down, in a buttered muffin tin
Bow Knots
For a bow knot, roll dough into long rope and tie a single knot, pulling the ends through.
Twist
For a twist: Roll dough into a long rope and twist the ends one over the other.
Snail
For a snail: Roll dough into long rope and wind it in a spiral, tucking the ends underneath.
Baker’s Knot
For a baker's knot: Roll dough into a long rope and shape it into a figure of eight and tuck ends through the holes to keep them in place.
Fun and Creative!
Basic Roll Dough, Cinnamon Rolls
This is my favorite roll recipe, I often use it for the Navajo Taco scones.
Basic Roll Dough/Cinnamon Rolls
1 package active dry yeast (2 teaspoons)
¼ cup warm water
1 cup milk, scalded
¼ cup sugar
¼ cup shortening
1 teaspoon salt
3 ½ cups sifted all-purpose flour
1 egg
Soften yeast in warm water. (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 ½ cups of four; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise till double (1 ½ to 2 hours). Turn out on lightly floured surface and shape as desired. Cover and let shaped rolls rise till double (30-40 minutes). Bake on greased baking sheet or in greased muffin pans in hot oven 400 degrees for 12-15 minutes. Bakes 2 dozen cloverleafs, butter fans, or bownots, or 3 dozen Parker house rolls.
Cinnamon Rolls
On lightly floured surface roll ½ recipe basic roll dough to 16x8-inch rectangle. Combine ½ cup brown sugar, 4 tablespoons butter, melted, 2 teaspoons ground cinnamon, and ½ cup raisins; spread over dough. Roll lengthwise as for jelly roll. Seal edge; cut in 1-inch slices. (I use dental floss or thread). Place cut side down in greased 9x9x2-inch pan. Cover; let rise till double (30-40 minutes). Bake in moderate oven, 375 20-25 minutes. Remove from pan. Frost with Confectioner’s Icing, if desired. Makes 16 rolls.
Confectioner’s Icing
Add light cream (or milk) to 2 cups sifted confectioner’s sugar for spreading consistency. Add dash salt and 1 teaspoon vanilla.
Basic Roll Dough/Cinnamon Rolls
1 package active dry yeast (2 teaspoons)
¼ cup warm water
1 cup milk, scalded
¼ cup sugar
¼ cup shortening
1 teaspoon salt
3 ½ cups sifted all-purpose flour
1 egg
Soften yeast in warm water. (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 ½ cups of four; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise till double (1 ½ to 2 hours). Turn out on lightly floured surface and shape as desired. Cover and let shaped rolls rise till double (30-40 minutes). Bake on greased baking sheet or in greased muffin pans in hot oven 400 degrees for 12-15 minutes. Bakes 2 dozen cloverleafs, butter fans, or bownots, or 3 dozen Parker house rolls.
Cinnamon Rolls
On lightly floured surface roll ½ recipe basic roll dough to 16x8-inch rectangle. Combine ½ cup brown sugar, 4 tablespoons butter, melted, 2 teaspoons ground cinnamon, and ½ cup raisins; spread over dough. Roll lengthwise as for jelly roll. Seal edge; cut in 1-inch slices. (I use dental floss or thread). Place cut side down in greased 9x9x2-inch pan. Cover; let rise till double (30-40 minutes). Bake in moderate oven, 375 20-25 minutes. Remove from pan. Frost with Confectioner’s Icing, if desired. Makes 16 rolls.
Confectioner’s Icing
Add light cream (or milk) to 2 cups sifted confectioner’s sugar for spreading consistency. Add dash salt and 1 teaspoon vanilla.
Navajo Tacos
We made these for one of our first activities last year, the girls did a great job cutting, frying and eating our results!
NAVAJO TACOS
BYU Cougareat Food Court
MAKES SIX TACOS.
PREP: 90 min. COOK: 15 min.
1 c. warm water
1 Tbsp. active dry yeast
1 Tbsp. sugar
1 tsp. salt
4 Tbsp. nonfat dry milk
2 3/4 c. bread flour
6 c. beef chili
3 c. shredded lettuce
1 1/2 c. shredded cheddar cheese
1 c. sour cream (or ranch dressing)
3 tomatoes, diced
salsa
1. Prepare the fry bread: Soften yeast in warm water. Add sugar, salt, dry milk, and bread flour and knead the mixture into soft dough. In a greased bowl, allow dough to rise until it doubles. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown.2. Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.
NAVAJO TACOS
BYU Cougareat Food Court
MAKES SIX TACOS.
PREP: 90 min. COOK: 15 min.
1 c. warm water
1 Tbsp. active dry yeast
1 Tbsp. sugar
1 tsp. salt
4 Tbsp. nonfat dry milk
2 3/4 c. bread flour
6 c. beef chili
3 c. shredded lettuce
1 1/2 c. shredded cheddar cheese
1 c. sour cream (or ranch dressing)
3 tomatoes, diced
salsa
1. Prepare the fry bread: Soften yeast in warm water. Add sugar, salt, dry milk, and bread flour and knead the mixture into soft dough. In a greased bowl, allow dough to rise until it doubles. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown.2. Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.
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