Payson Mt. View Stake Relief Society: November 2012

Monday, November 19, 2012

2nd Ward Holiday Treat SPECTACULAR!!!

Christmas Treats

WHIPPED CREAM POP CORN

Judy Watkins

2 Squares Butter
¾ C white Karo Syrup
1 C Sugar
1 C Whipping Cream
1 Big bag of corn pops

Mix all ingredients. Bring to boil and cook to soft ball stage. Pour over ¾ bag of corn pops. Mix and serve.

Tarzan Banana Cream Pop

Judy Watkins
8 cups popcorn 1 Tbsp dry instant vanilla pudding mix
¾ C light corn syrup ½ tsp vanilla extract
1 Tbsp butter ½ C crumbled vanilla wafers
2 Tbsp mashed banana

Place popcorn in a large greased bowl. Combine corn syrup and butter in 1 quart saucepan. Bring to boil, stirring constantly. Continue without stirring to hard ball stage. Remove from heat. Stir in banana, pudding mix and vanilla. Pour mixture over popcorn. Stir to coat evenly. Toss in vanilla wafers. The perfect treat when you’re just monkeying around!
Microwave method: Combine corn syrup and butter in 2 1uart glass casserole. Microwave on high 2-3 minutes until mixture reaches hard ball stage. Continue as above.

              Easy Carmel Corn

Tonya Cluff
2 c. sugar
1 c. light Karo syrup
2 cubes butter
1 can sweet and condensed milk

Cook first three ingredients to soft ball stage
(aprox. 5 minutes) Add condensed milk, stir
constantly, cook to hardball stage over med. heat.
(So that the Carmel is firm in cold water)
Pour over 3-4 bags popped Orvil Redenbaucher
microwave pop-corn.
Fantasy Fudge

Makes 3 pounds or 40 servings

Sabrina Kay

2/3 C Evaporated Milk
1 ½ sticks butter or margarine
1 package of Milk Chocolate Chips
1 small jar of Marshmallow Crème
1 tsp vanilla
1 C nuts – optional

Spray a 9” square pan. Bring sugar, butter and milk to a full rolling boil on medium heat stirring constantly. Boil 4 minutes longer or until 235 degrees Fahrenheit.   Remove from heat. Add chocolate chips and marshmallow crème. Stir until melted. Stir in nuts and vanilla. Pour into pan to cool. Cut and serve.

Tuescher’s Turtles

Belle Piatt

1 ½ C flour 1 ½ C packed brown sugar

1 ½ C quick oats 2 cubes butter or margarine

½ tsp salt 7 ½ T milk

2/3 tsp soda 48 or 1 lb caramels

1 6oz pkg chocolate chips

Mix flour, oats, salt, soda, brown sugar and butter. Mix with a pastry cutter until crumbly. Put half of the mixture into a ungreased 9x13 pan. Bake at 350 for 10 minutes.

While that is cooking, melt caramels and milk in saucepan. When the mixture is through baking remove from oven and sprinkle chocolate chips on top. Drizzle the melted caramel over the chocolate chips.   Sprinkle the rest of the crumble mixture on top of the caramel and pat lightly. Return to oven and bake at 350 for another 15 minutes. Cool and then cut in squares to serve.

Date Pudding

Sue Rozier

Syrup: Batter:
3 C Water 1 C Flour
1 C Sugar 1 tsp Baking Powder
1 C Brown Sugar ½ tsp Salt
1 Tbsp Butter 3 Tbsp Butter
1 C Milk
1 C chopped, pitted dates
½ C chopped nuts

Pre- heat oven to 350. Combine syrup ingredients, boil five minutes and pour into buttered pan. Combine dry batter ingredients. Add milk, dates and nuts. Stir mixture lightly into hot syrup. Bake for 30 minutes. After baking, stir crusty part into syrup and allow it to cool before serving. This recipe was in my mom’s family from way before her birth. It was a traditional Christmas Dessert in her childhood home in Indiana. So rich…you need whipped topping to dilute it. Yummmmm.

Crispy Crunchies

Cyndi Johnson

Heat 1 cup Karo syrup with ½ cup sugar. Stir until melted. Add 1 cup crunchy peanut butter. Mix together and add 3 ½ cups Rice Krispies. Pat into a buttered (or Pam) 9x13 pan. Melt 12 oz package chocolate chips and spread on top. Chill. Cut into 1” squares. This is very rich so 1” size pieces are perfect.

***I am sorry that the following documents are sideways :( I couldn't figure out how to fix them :( ***

Tuesday, November 6, 2012

SEPTEMBER COOKING CLASS

Eggnog Bread (dark)

Cream together:

½ cup butter (softened)

1 cup sugar

Add:

3 eggs

¼ c molasses

Combine and add dry ingredients

alternating with 1 cup eggnog

3 cups flour (sifted)

1 ½ tsp baking powder

¾ tsp baking soda

1 tsp cinnamon

½ tsp allspice

½ tsp nutmeg

Grease and flour loaf pan. Bake at 350° for 60-65 minutes. If using small loaf pans bake at 350° for 25-30 minutes.

Let stand in pan for 10 minutes then remove from pan and cool completely.

Drizzle glaze over bread.

EGGNOG BREAD (LIGHT)

LOAF:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 large eggs
1 cup granulated white sugar
1 cup eggnog (low fat is fine)
1/2 cup salted butter, melted
1 teaspoon vanilla (or eggnog extract, if you have it)
1/2 teaspoon rum extract, optional

EGGNOG ICING
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
Dash freshly grated nutmeg
2 to 3 teaspoons eggnog

Directions:

1. Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.

2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.

3. In a medium bowl, combine the eggs, sugar, eggnog, melted butter, vanilla, and rum extract (if using). Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).

4. Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for done-ness by inserting a toothpick into the center of the loaf -- it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.

Prepare icing: Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.

Éclair Cake

2 small boxes of vanilla pudding ¼ c powdered sugar
3 cups milk 1 can prepared chocolate icing
8 oz Cool whip 1 box graham crackers
Mix pudding with 3 cups milk, 8 oz. of Cool Whip, and the ¼ c powdered sugar; let stand for a few minutes. Layer in 9x13 pan: whole graham crackers to line the bottom of the pan; ½ of the pudding mixture; second layer of graham crackers; remaining pudding mixture; third layer of graham crackers. Melt the container of chocolate icing in the microwave for a few seconds to get it soft and kind of runny. Spread the icing on top of the last layer of graham cracker. This cake needs to be refrigerated for at least 6 hours before serving so graham crackers get soft like an éclair. I like to make it the day before the event.

Pecan Shortbread Crust

2 cups flour
1 cube butter
½ cup sugar
1 cup chopped pecans
Mix ingredients together and press into 2, 9 inch pie shells. Bake at 375 for 15-20 minutes until golden brown.
Cream Pie Filling
1 large instant vanilla pudding
1 cup milk
1 qt heavy cream
Mix milk with vanilla pudding. Beat in heavy cream until thick and fluffy. Add toasted coconut or bananas and top with whipped cream.
-Kristina Christensen

Dipped Gingersnaps
1 cup oil   4 tsp baking soda
2 cups sugar   1 tsp salt
2 eggs    2 tsp ginger
½ cup molasses   2 tsp cinnamon
4 ½ cups flour
Cream wet stuff. Add dry ingredients to wet. Roll into balls. Roll balls in sugar and bake at 350 for 5-10 minutes. (If making small cookies bake closer to 5 minutes. Larger ones need to cook closer to 10 min.) Cool. When cookies are cool, melt 1 package almond bark (vanilla) or white chocolate chips, with 2 TBS shortening in the microwave for 1 ½ minutes. Stir till smooth. Dip half of each cookie in white chocolate. Place on wax paper lined cookie sheet. Freeze for 5-10 minutes. Take out of freezer. Eat and enjoy!!
-Shamayne Cram

Monday, November 5, 2012

YUMMY Meatloaf

1 lbs ground beef
1 lbs sausage
1 onion diced
2/3 C oats
1 can cream of mushroom soup
2-3 eggs (2 large or 3 med/small)

Mix together really well. Put in a large baking dish. Bake for 35-45 minutes at 350 degrees uncovered.
Served 6-8.

Serve with mashed potatoes :)