Recipes from the May activity

We had so much fun this month at our Relief Society garden night.  Thanks so much to our awesome speakers!  I learned so much, I actually went out and weeded (that is a huge thing for me... no, really).  I can't wait to put some of my new knowledge to use!

We had a few requests for the recipes.  Here they are!  Enjoy!

Garlic/Lemon Salad Dressing

1/2 Cup Olive Oil (I prefer the light tasting)

1-3 garlic cloves, minced (to taste)

1 tsp-1 tbs Kosher or Sea Salt (to taste)

Juice from one lemon

1 tsp lemon zest

Dash of freshly ground pepper (optional)

Put garlic & salt in a bowl and grind into a paste, add to a container with a tight lid.  Add olive oil, lemon juice, lemon zest and pepper (if desired) to container. Shake until mixed.  Use immediately or store in the fridge for up to a week.  

**Note:  If stored in the fridge, it will solidify somewhat.  A few minutes at room temperature should bring it back to normal consistancy.**


Broccoli, Grape, and Pasta Salad

1 Cup chopped pecans
1/2 package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant, stirring halfway through.  Prepare pasta according to package directions (make sure the pasta is al dente so it can withstand the sauce).  Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.  Peel away tough outer layer of stems and finely chop stems.  Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes.  Stir to coat.  Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.

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May Preparedness Newsletter

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Dehydrated Apple Recipes

Apple Pie

2 1/2 cups dried apples

2 1/2 cup or more of water

3/4 cup sugar

3/4 tsp cinnamon

1/8 tsp salt

2 tsp butter

lemon juice or raisins (optional)

Cook dried apples in water until tender.  Lemon juice may be added for tartness.  Add sugar, sinnamon and salt.  If it is too juicy, add a little thickening.  Pour into pastry lined pie pan.  Dot with butter, and add top crust.  Bake in moderate oven 40-45 minutes.

German Pancakes

4 eggs

1/2 cup flour

1/2 tsp baking powder

1 pinch salt

1 cup milk

1 tsp vanilla extract

2 TBS unsalted butter, melted

1/2 tsp ground nutmeg

1/4 cup unsalted butter

1/2 cup white sugar, divided

1/2 tsp ground cinnamon

1/2 ground nutmeg

1 cup re-hydrated apples

1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Caramel Apple Dippers

1/2 cup sugar

1/4 cup water

1/2 cup heavy cream

1/2 tsp vanilla extract

1/4 tsp cinnamon

1 brick low-fat cream cheese, room temperature

dehydrated apples

Combine ingredients and whip until creamy.  Use as dip for fresh or dehydrated apples.

Apple Granola

3 1/2 cups oats (not quick oats)

1 cup pumpkin seeds
1/4 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup applesauce
1 1/2 tablespoons honey
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 cup chopped dried apples

1. Preheat the oven to 300 degrees F.

2. In a large bowl, mix together the oats, pumpkin seeds, brown sugar, cinnamon, allspice, and salt.

3. In a small saucepan, warm the applesauce with the honey, canola oil, and vanilla extract.

4. Pour the liquid ingredients over the dry ingredients and stir until well combined. Spread the mixture evenly on a large baking sheet.

5. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is golden brown. Remove from oven, and stir in the dried apples. Let the granola cool completely. Store the granola in a large, airtight container. The granola will keep for up to one month.

Apple Crisp

6 c. dried apple slices

4 1/2 c. boiling water

1 c. oats

1/4 c. flour

1/2 c. brown sugar, divided

1 t. cinnamon

1/2 c. chopped nuts or coconut (optional)

1/2 c. butter or butter flavored shortening

Pour water over apples; let stand 5 minutes. Pour apples and water in 8 x 12 inch glass baking dish. Sprinkle with 1/4 c. brown sugar. Combine rest of ingredients, including the remaining 1/4 c. brown sugar, cut in butter with a pastry blender. Sprinkle mixture over apples and bake at 350 degrees for 45 minutes.

F.H.E. Resources and Links

Family Home Evening Ideas

"We cannot afford to neglect this heaven-inspired program. It can bring spiritual growth to each member of the family, helping him or her to withstand the temptations which are everywhere. The lessons learned in the home are those that last the longest.” ~ President Thomas S. Monson

General FHE information
Church’s FHE website:  http://www.lds.org/hf/fhe/welcome/0,16785,4210-1,00.html
Includes a planner, artwork resource, and quotes from church leaders.


Ideas for Small Children and Younger Families
http://ayearoffhe.blogspot.com
includes lesson plans, activities, relevant videos, and more

http://thegoldenseven.blogspot.com/2010/05/fhe-lesson-index.html

http://fheinasnap.blogspot.com/

http://pinterest.com/mrsmordecai/family-home-evening/

http://ldsfamilynightfun.blogspot.com/

http://teachldschildren.com/

http://nataliesfhespot.blogspot.com/

http://ldssplash.com/fhe/fhe_lessons/family_home_evening_lessons.htm

http://www.sugardoodle.net/joomla/index.php?option=com_content&view=article&id=2091&Itemid=200041

Ideas for Teenagers
http://www.lds.org/ensign/2011/01/successful-family-home-evenings-with-teens?lang=eng
Excellent article from the January 2011 Ensign

http://www.rickety.us/2008/10/family-home-evening-with-teenagers-just-wing-it/

http://thegoldenseven.blogspot.com/2010/05/fhe-lesson-index.html

http://www.fhelessons.com/

http://ldsfamilynightfun.blogspot.com/

http://www.sugardoodle.net/joomla/index.php?option=com_content&view=article&id=2091&Itemid=200041

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Wheat Recipes:

Blender Pancakes

1 large egg

1 TBS oil

1/2 Cup to 3/4 cup milk

1/2 tsp salt

2 tsp baking powder

2 TBS sugar

1 Cup flour (white or whole wheat)

oil for pan

1 tsp vanilla (optional)

Add egg, oil, milk to blender.  Add salt, baking powder, sugar, and flour.  Blend 10-20 seconds--just until ingredients are mixed.  Scrap sides.  Blend 2-3 more seconds.  Grease skillet or frying pan and place on a medium high burner.  When bubbles form on pancakes surface, turn.  Cook for 5-10 seconds more.  

Honey Pecan Buns

Dough:

2 1/4 tsp active dry yeast

2 TBS granulated sugar

1 cup milk, warmed

4 TBS unsalted butter, melted

3 large egg yolks

2 TBS honey

1 tsp pure vanilla extract

3 1/2 cups plus 3 TBS flour

1 tsp salt

Topping:

1/2 cup honey

1/2 cup packed light brown sugar

4 TBS unsalted butter

1 1/2 cups pecans, coarsely chopped

Filling:

3/4 cup packed light brown sugar

1 TBS cinnamon

6 TBS unsalted butter, softened

1. In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the milk and let stand until foamy, 5 minutes. Add the remaining sugar, the 4 tablespoons of melted butter and the egg yolks, honey and vanilla; mix until blended. Mix in the flour and salt. Switch to the dough hook and knead at medium speed until the dough forms a smooth ball, 4 minutes.
2. Brush a large bowl with butter. Add the dough and brush the top with butter. Cover and let stand in a warm place until doubled in volume, about 1 hour.
3. Butter a 9-by-13-inch glass baking dish. In a medium saucepan, melt the honey with the brown sugar and 4 tablespoons of butter over moderate heat until the sugar is dissolved, about 1 minute. Pour the hot honey mixture into the prepared baking dish and sprinkle with the pecans.
4. In a bowl, mix the sugar with the cinnamon. On a lightly floured work surface, roll out the dough to a 12-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border all around. Sprinkle the dough with the cinnamon sugar. Starting at a long side, roll the dough into a log and turn it seam side down. Cut the dough into 12 slices. Arrange the slices, cut side up, in the baking dish. Cover and let stand in a warm place until the buns double in volume, about 1 hour.
5. Preheat the oven to 350°. Bake the honey buns for about 35 minutes, until golden brown. Remove from the oven and let stand for 5 minutes. Invert the buns onto a baking sheet and let cool slightly. Serve warm.

Graham Crackers

2 1/2 cups plus 2 TBS flour

1 cup dark brown sugar, lightly packed

1 tsp baking soda

3/4 tsp kosher or coarse sea salt

7 TBS unsalted butter, cut into 1-inch cubes and frozen

1/3 cup mild-flavored honey

5 TBS milk, full-fat is best

2 TBS pure vanilla extract

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with a paddle attachment.  In a separate bowl, whisk together the honey, milk and vanilla extract.  Add to the flour mixture and mix on low until the dough just comes together.  It will be very soft and sticky.  Turn the dough onto a floured piece of plastic wrap, and pat it into a rectangle about 1 inch thick.  Wrap it, then chill until firm (2 hours or overnight).  Once firm, divide the dough in half and return half to the refrigerator.  Sift an even layer  of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.  Trim the edges of the rectangle to 4 inches wide.  Working with the shorter side of the rectangle, cut the strip every 4 1/2 inches to make 4 crackers.  Place crackers on one or two parchment-lined baking sheets and sprinkle with the topping.  Chill until firm.  Repeat with the second batch of dough.  Bake the crackers for 15-25 minutes at 350 degrees.  

Chicken and Wheat Casserole

1/4 cup margarine

1/2 cup chopped celery

1/4 cup chopped onion

2 cans cream of chicken soup

1 cup milk

salt and pepper to taste

1/2 teaspoon poultry seasoning

4 cup steamed wheat

2 cup cooked, chopped chicken

1 cup grated cheese

1/2 cup buttered bread crumbs

Saute celery and onion in margarine, in large skillet.  Stir in soup, milk, cheese and seasonings.  Add wheat and chicken.  Pour into greased 2 quart casserole dish.  Scatter with bread crumbs.  Bake at 350 degrees for 35-40 minutes.

Wheat Bread

3 cups warm water

2 packages active dry yeast

1/3 cup honey

5 cups bread flour

3 TBS butter, melted

1/3 cup honey

1 TBS salt

3 1/2 cups whole wheat flour

2 TBS butter, melted

1.  In a large bowl, mix warm water, yeast, and 1/3 cup honey.  Add 5 cups white bread flour, and stir to combine.  Let stand for 30 minutes, or until big and bubbly.

2.  Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt.  Stir in 2 cups whole wheat flour.  Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to the touch.  This may take an additional 2 to 4 cups of whole wheat flour.  Place in a greasd bowl, turning once to coat the surface of the dough.  Cover with a dishtowel.  Let rise in a warm place until doubled.

3.  Punch down, and divide into 3 loaves.  Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4.  Bake at 350 degrees for 25-30 minutes; do not overbake.  Lightly brush the tops of the loaves with 2 tablespoons melted butter or margarine when done to prevent the crust from getting hard.  Cool completely.

Recipes from March's Activity

Hi all!  We had such a good time on Tuesday!  How fun to get to visit with all of you!  We had a few requests for the recipes for the yummy food that was prepared.  Here they are!

Italian Chicken

4 chicken breasts

1 can stewed tomatoes

1/2 pkg dry onion soup mix

1/2 tsp oregano

1/2 c. Italian dressing

2 bay leaves 

1 can mushrooms

Put in crockpot - cook on low-4-6 hours

Eclair Dessert

Crust

1 c. water

1 cube butter

Melt, and add:

1 c. flour

Cool, then add:

4 eggs

Beat together - spread on greased cookie sheet

Cook:  400 degrees for 20-25 minutes

Let crust coo.

Filling

8 oz cream cheese - room temperature

beat and add:

3 c. milk

1 lg vanilla instant pudding

Spread over crust

Spread Cool whip on top

Drizzle Chocolate on top

March Preparedness Newsletter

 

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Rice Recipes

Rice Pudding

3/4 C uncooked white rice

2 C milk, divided

1/3 C white sugar

1/4 tsp salt

1 egg, beaten

2/3 C raisins

1 TBS butter

1/2 tsp vanilla extract

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water.  Reduce heat to low, cover, and simmer for 20 minutes.  In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.  Cook over medium heat until thick and creamy, 15-20 minutes.  Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly.  Remove from heat and stir in butter and vanilla.

Spanish Rice

2 TBS vegetable oil

1 C, uncooked white rice

1 onion, chopped

1/2 green bell pepper, chopped

2 C water

1 10 oz. can diced tomatoes and green chiles

2 tsp chili powder or to taste

1 tsp salt

Heat oil in a deep skillet over medium heat.  Saute rice, onion, and bell pepper until rice is browned and onions are tender.  Stir in water and tomatoes.  Season with chili powder and salt.  Cover, and simmer for 30 minutes until rice is cooked and liquid is absorbed.

Chicken Fried Rice

1 egg

1 TBS water

1 TBS butter

1 TBS vegetable oil

1 onion, chopped

2 C cooked white rice, cold

2 TBS soy sauce

1 tsp ground black pepper

1 C cooked, chopped chicken

In a small bowl, beat egg with water.  Melt butter in a large skillet over medium low heat.  Add egg and leave flat for 1 to 2 minutes.  Remove from skillet and cut into shreds.  Heat oil in same skillet; add onion and saute until soft.  Then add rice, soy sauce, pepper and chicken.  Stir fry together for about 5 minutes, then stir in egg.  Serve hot.

Chicken and Rice Casserole

6 skinless, boneless chicken breast halves, cut into bite size pieces

2 C milk

2 C uncooked white rice

2 cans condensed cream of chicken soup

1 tsp salt

Preheat oven to 350 degrees F.  In a medium bowl combine the milk, rice, soup and seasoned salt if desired.  Mix well.  Pour mixture into a lightly greased 9x13 inch baking dish.  Add chicken pieces.  Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes.  Uncover the dish and bake for another 15 minutes to allow the rice to brown.

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Dehydrated Carrot Recipes

CHICKEN FRIED RICE

• 2 T whole eggs powder + 1/4 c water
• 2 1⁄4 c cooked white rice
• 4 c water
• 1⁄4 c carrot dices
• 1⁄2 c freeze dried green peas
• 1⁄4 c  freeze dried chopped onions
• 1⁄2 c chopped chicken
• 1 T vegetable oil
• 1⁄2 t  iodized salt
• 3 T soy sauce
• 1⁄2 t sesame oil (optional; may be replaced with vegetable oil)

In a pot, combine carrots, green peas, onions, and chicken with 4 c water. Bring to a boil over high heat.  Lower the heat and simmer for 10 minutes, or until vegetables and meat are reconstituted and tender. Drain and set aside.  Mix egg powder with 1/4 c water, then pour the mixture onto a hot frying pan and cook as scrambled eggs. Set aside.  Heat a frying pan or wok over medium-high heat. Add 1 tbsp of vegetable oil to the pan or wok, swirling to coat.   Add rice, along with the chicken & vegetable mixture, to the wok; stir fry for 2 minutes until everything is heated through. Stir in salt, soy sauce, and sesame oil.  Gently stir scrambled eggs into rice mixture. Serve warm.

OATMEAL RAISIN COOKIES

1 C. Butter, softened (2 sticks)

1 C. Shortening

1-1/2 C. Sugar

1-1/2 C. Brown Sugar

4 Eggs (1/4 C. dehydrated eggs + 1/2 C. water)

2 t. Vanilla Extract

2 C. Finely Shredded Carrots (or rehydrated dried carrots)

4 C. Quick-cooking Oats

1-1/2 C. Whole Wheat Flour (notice this recipe has a lot of brown sugar so it will hide the wheat well)

2 t. Baking Soda

2 t. Salt

1 t. Pumpkin Pie Spice or Cinnamon

1 C. Chopped Walnuts (optional)

1 C. Raisins (Soak in water while you’re making the dough)

In a large mixing bowl, cream the butter, shortening and sugars. beat in eggs and vanilla. Add carrots; mix well.

Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Stir in walnuts and chocolate chips. cover and refrigerate for at least 4 hours.  Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375 for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing wire racks.

CARROT BABY FOOD

Reconstitute dehydrated carrots, Puree.  You can also add other fruits and veggies such as apples or squash to make a blended baby food.

CARROT CAKE

2 cups sugar

1/2 cups cooking oil

4 eggs

1 teaspoon cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups plain flour

3 cups re-hydrated well-drained finely grated carrots 

1 cup chopped walnuts

Frosting:

2 8-oz blocks of cream cheese

2 16-oz. boxes 10x confectioner's sugar

1 teaspoon vanilla

NOTE: First, set out the cream cheese to let it come to room temperature, chop the nuts, and rehydrate the carrots.

Mix well the first three ingredients: sugar, oil, and eggs.  Add in the next four ingredients: cinnamon, baking soda, salt, flour.  Stir in by hand the next two ingredients: carrots and walnuts.  Bake at 350°F for 45 minutes, in a 9"x 12" baking dish/pan.  Mix the frosting ingredients together: cream cheese, confectioner's sugar, vanilla.  Frost the cake with half the frosting while it is still warm (let it seep into the cake!) - Frost with remaining frosting when cake has cooled completely - and refrigerate.

CHOCOLATE FROSTING
4 cups powdered sugar

1/4 cup butter or margarine, softened
1/2 cup reconstituted carrots (cook in water until soft)
milk
dash of salt

1-2 TBS cocoa powder

In a medium bowl mash carrots (or puree in blender or food processor), then add 4 cups powdered sugar and 1/4 cup margarine or butter, salt, and cocoa powder. Add enough milk to make frosting spreadable. Good on sugar cookies.

CARROT MUFFINS

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon allspice

1 egg or 1 ½ tsp egg replacer

1/3 cup honey OR brown sugar

1/2 cup buttermilk OR yogurt

1/3 cup oil OR melted butter OR applesauce for a low fat option

1/2 teaspoon vanilla

1 1/2 cups grated carrots or ¾ c dried carrots

1/2 cup raisins (optional – but if you use them, try rehydrating them with water and a little vanilla first. Much tastier, better texture and they won’t dry out your muffin)

1/2 cup chopped nuts (optional)

Preheat oven to 400°F.

Pulse dried carrots in the food processor or blender to make small bits. Put in hot water to rehydrate.

Mix together dry ingredients – flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice.

Drain excess water from carrots and mix together wet ingredients – honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and carrots.  Stir the wet and dry ingredients together until just moistened and no more.  Put ¼ cup batter in each muffin hole.  Bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Makes 12 muffins

IMMIGRANT CHEESE SOUP
1 C potato slices
1/2 C dehydrated carrots
1/2 C chopped celery
1/2 C green onions
1/2 TBS butter
1/4 C flour
2 C dehydrated fat-free milk
1 1/2 C chicken broth
1 1/2 C shredded cheddar cheese

First add warm water to the dehydrated carrots and allow them to sit until softened.  Cook vegetables in butter until tender.  Pour flour into the vegetable mixture and stir.  Add milk and chicken broth.  Cook until hot and bubbly.  Add cheese.  Serve.