Utah Pancakes

Utah Pancakes

1 1/2 cups milk

4 tablespoons vinegar

2 eggs

4 tablespoons salted butter 

5 tablespoons sugar

2 cups flour 

1 teaspoon salt

1 1/2 teaspoons baking powder 

1/4 teaspoon baking soda 

Mix wet ingredients, mix dry ingredients 

Combine
Makes pancakes for 4

Peanut Butter Cookies

For years I looked for a great PB cookie recipe. After some fiddling.. this is it. Delish!

1 cup Crunchy Adams Peanut Butter
1 cup butter

1 1/4 cup granulated sugar

1 cup light brown sugar

1 tsp. good Mexican vanilla

3 eggs

4 cups unbleached flour

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 Guittard milk choc. chips

1/4 cup granulated sugar to roll dough

°375 for 9 minutes 

Grandma Rhea's Recipes

If you visit my grandmother, she will make you a delicious, original, and beautiful treat. This is my piece of Strawberry Pudding over Pecan Shortbread Dessert from my visit with Grandma on Saturday.

My cousin has made my Grandma's recipe book available online. So if you love cream and butter, here you are....

Grandma Rhea's Recipes

I love you Grandma!

Where's My Zucchini Bread Zucchini Bread

Ingredients: 1-1/2 c. all purpose flour 

1/2 c. sugar 

1/2 c. brown sugar 

1 tsp. ground cinnamon 

1/2 tsp. baking soda 

1/2 tsp. baking powder 

1/2 tsp. salt 

1 egg 

1 c. mashed ripe bananas (about 2 medium) 

1/3 c. canola oil 

 1/2 tsp. vanilla extract 

1 c. shredded zucchini 

3/4 c. semisweet chocolate chips 

3/4 whole pecans 

Directions: Heat oven to 325°F. In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt. In a small bowl, beat the egg, bananas, canola oil, banana extract, and vanilla extract. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chips. Pour batter into 9x5-inch loaf pan. Bake approximately 50 minutes or until toothpick inserted in center comes out clean. Cool almost completely before removing from pan to wire rack. Yield: 1 loaf

**you can easily double triple and quadruple this recipe and I recommend it :)

Peanut Butter Cookies

2 cups all-purpose flour

1 cup fresh ground whole wheat flour

1/2 tsp. baking soda

1 1/4 cups dark brown sugar, firmly packed

1 1/4 cups white sugar

1 cup butter salted

3 large eggs

1 tsp good Mexican Vanilla

1 cup Adam's Crunchy peanut butter

Bake at 375 for 9 minutes

Pioneer Woman's Flat Apple Pie...

(OK.. this isn't a very pretty picture, but it's a very delicious pie. It's almost the same size as an 11X17 jelly roll pan. But, it's not nearly big enough.. it's gone in 2 shakes!)

** NOTE I add a healthy helping of cinnamon to this recipe..

Video at KSL   I have to put this recipe here so it doesn't get lost.. It seems really important :)

Pioneer Woman's Flat Apple Pie

Ingredients:

• 5 peeled & sliced Granny Smith apples
• 2 tbsp. flour
• Juice of 1/2 lemon
• 1/2 c. sugar
• 1/2 c. brown sugar, packed
• 1/4 tsp. salt
• 1 recipe Perfect Pie Crust
• 6 tbsp. butter

Method:

1. Preheat oven to 375-degrees. 2. In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar and salt. Set aside.
3. Roll out two pie crusts into large circles. Place the circles on large baking sheets.
4. Place half the apple mixture on one crust and other half on the other crust.
5. Fold over the edge of each crust so that it covers 2-3 inches of the apple mixture. No need to be artistic - the more rustic the better.
6. Dot the tops of the pies with chunks of butter.
7. Bake for 30-40 minutes, until the filling is golden and bubbly. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
8. All to cool slightly, then slice into wedges with a pizza cutter. Eat ‘em on the go!
Variation: For extra sweetness, drizzle on jarred caramel topping after removing the pie from the oven.
(makes 2 pies)

Pioneer Woman's Perfect Pie Crust

Ingredients:

• 3 c. flour
• 1 tsp salt
• 1 ½ c. vegetable shortening
• 1 egg
• 5 tbsp. cold water
• 1 tbsp. distilled white vinegar

Method:

1. Combine the flour and salt in a large bowl. 2. Add in the shortening. Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles. This should take 3-4 minutes.
3. Lightly beat the egg with a fork, then add it to the mixture. Next, add the cold water and vinegar.
4. Stir the mixture together until it's just combined, then remove half the dough from the bowl.
5. Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. After flattening, seal the bag tightly. Freeze. (Repeat to freeze second half.)
6. When you're ready to use a crust, remove one from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Remove from the bag and place on a lightly floured surface.
7. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
8. If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top.
9. Flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
10. Again with spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
11. Tuck excess dough under itself above the rim.
12. Apply decorative effects to the edge.
13. Fill with filling and bake according to pie recipe's directions. For a pre-baked crust, fill with weights (or pinto beans placed on aluminum foil) and bake at 400-degrees for 10 minutes, or until golden.
(makes two to three 9-inch pie crusts)

Z'Tejas Achiote Marinated Chicken Salad: The Real Recipe...

RECIPE...
Marinade

• 2 oz. Achiote
• ½ c. Orange juice
• ½ c. White vinegar
• 1 t. Black pepper, ground
• 1 t. All spice, ground
• 2 oz. Garlic clove
• 1 T. Paprika
• 1 T. Kosher Salt
• ½ T. Oregano, ground
• 4-6 Chicken breast with skin

Preparation:
1. Add all 9 ingredients to a blender and blend well.
2. Place all chicken in a large dish. Using gloves, make sure chicken gets thoroughly coated.
3. Marinade 4-6 chicken breast

Cooking chicken breast: Salt and pepper chicken breast and place melted butter down on Teflon skillet top. Place marinated chicken skin side down and place a weight on top. Sear for approx 4 minutes till crispy then turn over. Cook till done then turn on skin side down for approx one minute before slicing.

• 1 oz. Lettuce shredded 1/8"
• 1 oz. Red Cabbage shredded
• ¼ Avocado sliced
• 1 Roma tomato-small
• ¼ c. Sweet corn
• 2 T. Cotija cheese
• ¼ c. Black beans
• 2 T. Pumpkin seeds
• 3 oz. Ranch Vinaigrette
• 5 oz. Achiote chicken breast sliced

Instructions:
Mix all ingredients in large salad bowl. Pour ranch vinaigrette over salad and mix well so all ingredients are covered.
Dressing recipe:

• 2 c. Favorite ranch dressing
• ¼ c. Balsamic vinegar

Mix two ingredients until consistent throughout.

Or, you could go eat it at the restaurant like I did... It's really yummy.

Be-spangling the house...

We had fun spangling yesterday. I had a small helper and so it took most of the day. It took awhile for me to remember where the red, white and blue things were all located. We made paper flowers and a few little treat sacks for neighbors and vets. I also stumbled upon the Taste and Tell blog, which had some fun ideas for 4th of July treats. Check her side bar for more ideas.

Two Layer Cake with a strawberry on top!

I think I've made about a dozen two-layer cakes in my life. But, I've decided they are very Granny Chic and so I'm going to make the effort to stop making "snack cake" where you pour the entire batter into a 9X13. The thing is.. it's intimidating. Even with cooking spray or flour and butter I have a hard time getting the rounds out of the pans because I like the cake to be very moist. It's a crumby mess when I get them out.
So I have to apply not one crumb coat...

... but 2! If you haven't done this before. You use one of those thin frosting spreaders .. I like THIS one... (BTW a friend gave me the large Wilton spatula as a gift.. they are the best for lifting enchiladas out of the pan w/out ruining them.. free tip for the day).

After the second crumb coat.. even a moist, crumby cake starts to look prettier ( I apologize for the horrid light in these photos).

I need a better butter cream recipe. The one I use, I won't recommend because I made it up and it's kinda soggy so the cake doesn't fluff out pretty like a Martha Stewart cake. But, still I thought it was pretty cute and the best part.. It was DELICIOUS! Everyone said so. ;)

A cake is a celebration for which there need be no reason.

My secret recipe will appear in the comments.. just for those of you who are still reading.. shhh. :)

On Saturdays if you are very lucky...

You can find these HERE...

I know it looks just so everyday, but it's not.. it's DELICIOUS!

Sugar Daisy Bakery
140B North Main StreetKaysville, UT 84037(801) 543-1500

Magnolias...

I'm sorry this photo is so tiny, but Magnolias are so tiny too. One of the lovliest little feminine novelties I've ever been introduced to. I love these little things. I tried them last night for the first time at a friend's home. We were talking about Mark Twains Autobiography, which is a great read, and she brought out these tiny treats.

They made their debut in around 1860 and were a kind of breath mint for ladies. The flavors are:
White - Carnation, Pink - Rose, Orange - Jasmine, Yellow - Cashou, Green - Pear Blossom, Blue & Purple - Violet.
As far as I know, they are only available at
Startup's Quality Candies in Provo, Utah

Guilty treat...

I'm not much of a french fry person... but, these are sweet potato fries.. Mmmm...
The girls and I try to share them 3 ways, but you have to be fast and use your elbows!

Gourmandise...

Flourless-chocolate-cake-chocolate-ganache covered-chocolate-heaven. Yep.
Gourmandise: a favorite little French Bistro with a neighborly, friendly atmosphere
250 South 300 East, Salt Lake City, UT 84111(801) 328-3330
Tip: Open late (until 11) for after the Symphony!

Denise's Hot Fudge Sauce...

Hot Fudge Sauce

1/4 cup butter or margarine
2 squares (2 oz.) unsweetened chocolate
1 1/2 cup sugar
1 cup LESS 2 Tblsp. evaporated milk
1 tsp. vanilla

Melt the butter and chocolate together in a glass bowl in the microwave. Stir in sugar in 4 or 5 portions, being sure to blend in sugar thoroughly after each portion. The mixture becomes very thick, dry and grainy. Now stir in milk very slowly, mixing well as you add it. Cook on med. power 4-5 minutes longer, until slightly thickened, stirring frequently. Add vanilla.

Brooke's very special occasion Buttermilk Syrup...

Here's the Buttermilk Syrup recipe:

2 sticks of butter
2 cups sugar
1 cup buttermilk
1 tsp. baking soda
2 tsp. vanilla

Please use a large pot to make this. (Once you add the baking soda, it bubbles like cauldron.)

Melt butter, then add sugar and buttermilk. Bring to a boil and boil for two minutes. Remove from heat and add vanilla and baking soda. Stir well.

Alicia's Easy Pumkin Cookies and Cake too!

1 box of spice cake to one small can of pumpkin and 2boxes for 1 large can of pumpkin then just add chocolate chips and bakefor 15 min more or less depending on size of cookies. Don't add theeggs, oil or water. Just spice cake + pumpkin.

Btw, I also like to make a spice cake following the directions, add the can of pumpkin and sprinkle a 9 X 13 cake with chocolate chips and serve with whipped cream

Martha's Mac & Cheese...

I can now cross this recipe off my bucket list... And, you can make it too, it's not as big a deal as the long, LONG instructions make it seem (I'm apparently intimidated by a large amount of wordiness). You just have to swallow hard and shell out $12 for cheese and you're almost there.

You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

8 tablespoons (1 stick) unsalted butter, plus more for dish

5 1/2 cups milk

1/2 cup all-purpose flour2 teaspoons kosher salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar

2 cups (about 8 ounces) grated Gruyere or

1 1/4 cups (about 5 ounces) grated pecorino Romano

1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Mexican Rice...

Ingred:
3 T vegetable oil
1 C uncooked long-grain rice
1 t garlic salt
1/2 t ground cumin
1/4 chopped white onion
1/2 C tomato sauce
2 C chicken broth

Directions:
1. Heat oil in a large saucepan over med. heat and add rice. Coo, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes. Fluff with a fork.

This recipe is from allrecipes.com and some of the contributors have posted some fun variations, but this is an easy and delicious side dish or perfect to go in those tacos or burritos we love.

Oatmeal Chocolate Chippers...

Oatmeal Chocolate Chippers...
3 3/4 C Unbleached Flour
3/4 tsp. baking soda
1/2 tsp sea salt
1 1/2 C Butter
1 1/2 C dark brown sugar
3 large eggs
3 tsp. good Mexican Vanilla
3 C Guittard Milk Choc. Chips
Bake @ 350 for 9-10 minutes...

This recipes makes about 50 cookies

Barbara's Fresh Peach Pie...

FRESH PEACH PIE Crust:
1 heaping cup of flour
1/2 c. butter or margarine
3 1/2 T. powdered sugar
Blend together and press into 9-10 inch pie pan.
Bake at 350 for 20 minutes. Cool.
Filling:
3/4 c. sugar
4 T. cornstarch
3 T. light corn syrup
5 T. peach or lemon jello powder
1 drop orange food coloring
2 T. lemon juice + enough water to make
1 1/2 c. of liquid
4-6 peeled and sliced peaches (fresh)
Mix sugar and cornstarch, add corn syrup and liquid. Bring to a boil and cook 6 minutes, stirring constantly. Add jello powder and food coloring. Stir to dissolve jello crystals. Cool mixture. Stir in sliced peaches and pour into pie crust. Allow to set in refrigerator 2-3 hours.

And, if you want to make it extra special...
If you save out about 1/3 c. of the syrup before adding the peaches, you can mix the remaining syrup with 1/3 c. evaporated milk and pour it over the pie after the filling has completely set.