PEAR SAUCE

PEAR SAUCE
This is really good.  I doubled the recipe. Kept it chunky.  Kids really liked.  Wasn't very sweet could add sugar if you wanted start with 1/4 cup cup brown sugar.  It smelled so so good when cooking.  We had with graham crackers.

yield: ABOUT 4 CUPS

  

prep time: 5 MINUTES

  

cook time: 30 MINUTES

  

total time: 35 MINUTES

INGREDIENTS:

8-10 pears; peeled, cored, and cut into 1-inch pieces (I use Bartlett)
1/4 cup water
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.

2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.

3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

APPLE CINNAMON OATMEAL COOKIES

http://sallysbakingaddiction.com/2016/10/03/apple-cinnamon-oatmeal-cookies/

APPLE CINNAMON OATEMAL COOKIES
These were very very tasty!  A perfect after school snack on a rainy day.  I liked how I could make the batter early in day and then take our to bake right before kids get home.  Plan on waiting to eat them probably 20 minutes or so after frosting.  It was messy when we tried to eat before it had hardened.  I think next time I might trying adding only 1/2 cup of each on the sugar.

Ingredients:

• 2 cups (170g) old-fashioned whole rolled oats
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice (or an extra tsp cinnamon)
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 cup (90g) unsweetened applesauce
• 3/4 cup (150g) packed dark or light brown sugar (I prefer dark here)
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup finely diced apple (about 1/2 of a large apple)
• optional: 1/2 cup (63g) walnuts (didnt' add but it would be very good)

Maple Icing

• 1 and 1/2 cups (180g) confectioners' sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) milk

Directions:

1. Some readers have found that these cookies spread a little too much without chilling the cookie dough first-- I haven't run into that problem, but feel free to chill this cookie dough for 1-2 hours after step 4--before rolling and baking. Enjoy!
2. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
3. Whisk the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using) together in a large bowl.
4. Whisk the butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky.
5. Using a medium cookie scoop, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out-- see picture above-- as the cookies won't spread much unless you help out first!
6. Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
7. Make the icing: Whisk all of the ingredients together and drizzle over cookies. You may have a little icing leftover. Drizzle more on each... it's so good!

Make ahead tip: Iced cookies stay fresh covered in the refrigerator for up to 1 week. Their flavor is even better on day 2! You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

CORN FRITTERS

http://allrecipes.com/recipe/18040/corn-fritters/

CORN FRITTERS
These are very yummy!  Reminded me when I use to eat them at the Derricks growing up.  Make sure and wear an apron.  See recipe in blog folder for variations.

3 cups oil for frying
1 cup sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 egg. lightly beaten
1/2 cup milk
1 T shortening, melted
1 (12 oz) whole kernal corn, drained

1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
2. In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

CHEESE-STUFFED GARLIC BREADSTICKS

Cheese-Stuffed Garlic Breadsticks
These turned out better than I thought I would.  We all really liked them.  They were easy and it quick to make.  I had some shredded cheese I needed to use so I used that.  A cheese stick would work better.  I ended up rolling out all the dough then putting on butter and cheese on half of it.  Then folded over and cut into sticks and then sealed sides.  Worked pretty well.

UPDATE: next time try with no garlic.  I reheated the leftovers in the oven wrapped in foil.  They were so yummy!  Works so much better with a cheese stick.

1 Tbsp. yeast
1 c. very warm water
1 t. sugar
1 t. salt
2 T. olive oil
1 c. whole wheat flour
1 1/2 c. unbleached white flour
1-2 c. mozzarella cheese
garlic powder (used Johnny's)
1/3 c. melted butter

Combine yeast, water, and sugar.  Let set a few minutes to activate yeast.
Mix yeast mixture with salt, olive oil, and both flours.
Knead into soft dough.  Let rest 5-10 minutes.
Separate dough into 12 balls.  Roll balls into breadsticks.
Flatten breadsticks with rolling pin.

Cut cheese into small strips.  (String cheese works great, too!)Lay cheese on breadstick.  Sprinkle with garlic powder.

Fold dough around cheese.  Seal well!
Brush melted butter on each breadstick.  Sprinkle with garlic powder (again).
Allow to rise 5-10 minutes.
Bake at 450° for 12 minutes.
Brush on more melted butter.  Serve warm.

CHOCOLATE PEANUT BUTTER BROWNIES

CHOCOLATE PEANUT BUTTER BROWNIES
I really liked this was made in a 9x9.  Then we didn't have a dessert around for so long.  Abagail picked them out from Pinterest for FHE.  These are super tasty!  Scott really liked them.



9x9 inch

Brownies Layer
butter (1 stick)
230 gr dark chocolate – chopped
white sugar (3/4 cup)
(¼ cup) light brown sugar
1 tsp vanilla extract
3 eggs
80 gr flour
2 tbs cocoa powder
Pinch of salt
½ cup chocolate chips
  
Peanut-Butter Layer
(3/4 cup) creamy peanut butter
powdered sugar (1 cup)
2 tsp vanilla extract
2 tbs milk

In a large bowl, melt the butter and chocolate (230 g) – you can do it using the microwave. In a separate bowl mix the flour + cocoa + salt. 

Using a mixer (you can use a hand-mixer), cream together the peanut butter + powdered sugar + vanilla extract + milk. The mixer will be thick.

Preheat the oven to 175C (350F), lightly butter the pan – bottom and sides – and place a baking sheet, hanging on 2 sides. Butter the baking sheet as well.

Stir the sugars into the chocolate mixture (that has cooled down a little), add the eggs. one by one, and mix after each addition. Add the vanilla and mix. Fold gently the flour mixture.
Take half of the mixture and spread into the pan.

Take chunks of the peanut butter filling and flatten on the brownie layer – using your hands.
Now spread the second half of the brownie batter on the PB layer

Sprinkle with chocolate chips, and using the back of a spoon, press them gently(!) into the brownie layer.

Bake 30-35 mins, until the brownies begin to pull away from pan's sides, and a toothpick comes out with moist crumbs.  If you see cracks – it's fine. That's what makes the top layer crispy.

Let cool on a wire rack, and go around the sides with a knife.

Put in the fridge for an hour before you cut into squares.

Keep in an air-tight container. During summer time –   keep in the fridge, but it's best to eat in room-temperature.

BROWN SUGAR CARAMEL FROSTING

http://ourbestbites.com/2016/09/brown-sugar-caramel-frosting/

BROWN SUGAR CARAMEL FROSTING
Delish!  Easy to make.  Used on maple cinnamon rolls General Conference October 2016.  Would be good on graham crackers, apples, bananas, any kind of fruit bread or pumpkin cake/pancakes.

Ingredients

1. 1/2 cup (1 stick) butter
2. 3/4 cup brown sugar
3. 4 tablespoons cream (or milk)
4. 1/4 teaspoon table salt
5. 1 teaspoon vanilla
6. 2 cups powdered sugar

Instructions

1. Heat butter, brown sugar, cream, and salt in a pot until melted and combined. Bring to a boil and then turn down to a simmer for about 3 minutes. Remove from heat and pour into a mixing bowl. Let cool to luke warm (about 10 minutes) and then beat in powdered sugar and vanilla. Adjust consistency by adding more powdered sugar to thicken, or more cream or milk (little by little) to thin. Use immediately as frosting will thicken upon standing.

Notes

1. This frosting is quite sweet so I prefer to use salted butter and add that extra 1/4 teaspoon I call for in the recipe. I tend to like things a little heavy on the salt, so if you're sensitive to that at all, feel free to use unsalted butter, or omit the 1/4 teaspoon additional salt (or add it to taste at the very end.)

MAPLE CINNAMON ROLLS

http://sallysbakingaddiction.com/2015/09/24/melt-in-your-mouth-maple-cinnamon-rolls/

MAPLE CINNAMON ROLLS
Made this for October 2016 General Conference.  I loved being able to make the day before then just cook on Sunday.  I was wanting to try Brown Sugar Caramel Frosting so that is what I put on top.  Yum!  Everyone loved them!  I loved the dough.  I was surprised the butter did finally mix in.

Ingredients:

DOUGH

• 1 cup (240ml) whole milk1
• 2/3 cup (135g) granulated sugar
• 1 and 1/2 tablespoons (14g) Red Star Platinum yeast (2 standard size packets)2
• 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon salt
• 4 and 1/2 cups (558g) all-purpose flour, plus more for dusting/rolling

FILLING

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/4 cup (60ml) pure maple syrup
• 1/4 cup (50g) granulated sugar
• 1 Tablespoon ground cinnamon

MAPLE ICING

• 1 and 1/2 cups (180g) confectioners' sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) whole milk

Directions:

1. Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm-- no need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. This is called proofing your yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
2. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 250°F (121°C). Turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.

1. Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 13x18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
2. For The Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy. Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed, please-- this dries out your dough) and stick in the refrigerator for 8-12 hours.3
3. Remove rolls from the refrigerator and let rise in a warm place just as you did in step 2 until they are puffy, about 1-2 hours. Mine usually take 1 and 1/2 hours.
4. After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.
5. Make The Icing: Whisk all of the icing ingredients together. If it's too thin, add a little more confectioners' sugar. Drizzle icing over warm rolls. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days-- I prefer this over storing in the refrigerator. I find that dries them out, but do what you like best.
6. Make ahead tip: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here's how: let the rolls rise overnight through step 4, then the next morning do step 5. Then, bake the rolls for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. Take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.

1. Whole milk preferred for richest tasting dough. 2% or 1% would be fine, but not ideal. Nonfat is not recommended.
2. If not using an instant yeast, rise time may be up to 40% longer.
3. No time for overnight? If planning to bake the rolls right away, in step 4-- instead of sticking the rolls in the refrigerator, loosely cover them and let rise in a warm place just as you did in step 2 until they are puffy, about 2 hours. Then continue with step 6.

GERMAN APPLE CAKE

http://ourbestbites.com/2016/09/german-apple-cake/

GERMAN APPLE CAKE
I saw this recipe and wanted to make it because I had apples that needed to be used.  We had 1/2  a box with Lisa (from Sister Richardson) and they were starting to go bad.  We had LOVED this box of apples.  They were yellow and so sweet.  Then I was asked to take a meal into someone so decided to make it since I would be giving 1/2 of it away.  It was SUPER TASTY!  Scott especially liked it.  We had it with cool whip (just plain is good too).  Did not top with caramel.

Ingredients

1. 2 large eggs
2. 1 cup vegetable oil
3. 2 cups white sugar
4. 2 teaspoons ground cinnamon
5. 1/2 teaspoons salt
6. 1 teaspoon vanilla extract
7. 2 cups flour
8. 1 teaspoon baking soda
9. 4 cups peeled, diced apples (I suggest Granny Smith's)
10. optional but recommended: vanilla ice cream or whipped cream for serving.

Instructions

1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
2. In a mixing bowl, beat oil and eggs with an electric mixer. Add sugar and vanilla and beat well. Combine flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add flour mixture to egg mixture and mix until combined. Teh batter will be thick. Mix in apples until just combined.
3. Spread batter in prepared pan and bake for about 45 minutes or until top looks set but toothpick comes out with moist crumbs attached. Don't overbake! This is best even slightly underbaked.
4. Let rest on a cooling rack and serve slightly warm with vanilla ice cream or whipped cream.