Great Holiday Recipes!

Turkey Broth

1 T vegetable oil

Reserved turkey neck & giblets, sauteed

1 lg carrot, coarsely chopped

1 onion, coarsely chopped

1 small bay leaf

3 C. turkey, chicken stock or broth

3 C. water

Simmer liquid and vegetables about 1 hour.

Gravy

4 C. turkey broth

1 C water or white grape juice or chicken broth

4 T. unsalted butter, make roux/flour

1/4 C. all-purpose flour

Salt & freshly ground black pepper

Cook in roasting pan, de-glaze drippings add liquid, simmer, add to roux.

Great Holiday Recipe!

Brined, Herb Roasted Turkey

1 cup salt

1 cup brown sugar

2 oranges, quartered

6 sprigs rosemary

1 (10-12 lb turkey)

4 T. unsalted butter at room temperature

Salt and Pepper

1 lg orange, cut into 1/8ths

1 stalk celery, cut into 1 in. pieces

1 large carrot, cut into 1 in. pieces

2 bay leaves

2 sprigs thyme

2 sprigs rosemary

1/2 bunch sage

3-4 sprigs parsley

1-1 1/2 cups chicken or turkey stock for basting

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy duty, food grade plastic storage bag).  Add the oranges, lemons, thyme, rosemary.  Note:  If you have a big turkey and need more brine than this, use 1/2 C. salt and 1/2 C. brown sugar for every gallon of water.
Remove the neck, giblets and liver from the cavity of the turkey and reserve for the gravy.  Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees.
Remove the turkey from the brine and rinse well under cold running water.  Pat dry with paper towels, both inside and out.  Place turkey breast side up in a large, heavy roasting pan.  Rub the breast with orange segments and rub on all sides with butter, stuffing some underneath the skin.  Season lightly inside and out with salt and pepper.  Stuff the turkey with onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.  Loosely tie the drumsticks together with kitchen string.  Roast the turkey for 1 hour.
Remove from the oven, turn and baste with 1/2 C. stock.  Continue roasting with the breast side up until and instant-read thermometer register 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time.  Bast the turkey every hour with 1/2 to 3/4 C. of chicken or turkey stock.

Great Holiday Recipe!

Pumpkin Chiffon Pie

1 envelope unflavored gelatin

1/2 t. salt

1/2 t allspice

1/4 t nutmeg

2 slightly beaten egg yolks

2 egg whites

1/2 C. whipping cream (whipped), or 1 C. Cool Whip

1/2 C. sugar

1/t cinnamon

1/4 t ginger

3/4 C. milk

1-1 1/4 C. pumpkin

1/4 C. sugar

Combine gelatin, 1/2 C. sugar, salt, and spices in a sauce pan (I use a double boiler).  Stir in milk, egg yolks and pumpkin.  Cook and stir over medium heat until mixture boils and gelatin dissolves.  Remove from heat and chill until partially set.  Beat egg whites until soft peaks form and gradually add 1/4 C. sugar and beat to stiff peaks.  Fold in pumpkin mixture.   Fold in whipped cream or cool whip to the pumpkin mixture.  Pour into cooked and cooled pie shell.

Lion House Pie Dough

1/4 C. softened butter

1/4 C. margarine

1 T. granulated sugar

1 t. salt

1 1/2 C. pastry flour

1/2 C. plus 1 T. cold water

1/3 C. lard

1/3 C. shortening

1/2 t. baking flour

1 T. nonfat dry milk

1 1/2 C all-purpose flour or bread flour

Preheat oven to 375 degrees.

In a mixing bowl, cream together butter, lard, margarine and shortening.  You may use a mixer to cream shortening mixtures.  In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder.  Add to creamed butter mixture and mix briefly.  Add pastry flour and mix until blended.  Add all-purpose flour and mix slightly.  Pour in water and mix again just until water is blended.

Divide dough into three balls.  Roll out each ball on a floured board or pastry cloth.  Line pie pan with dough and cut off excess dough.  Flute edges.

For recipes that call for baked pie crust, prick holes in bottom with fork.  Bake empty pie shell at 375 degrees for 12-15 minutes, or until light golden brown.  Otherwise, fill unbaked pie shell and bake according to recipe.  Makes 2-3 nine inch pie shells.

Note:  Your pie dough does not shrink as much if you chill the pie crusts before baking.  You may substitute all-purpose flour for the pastry flour called for in the recipe.  Also, this dough may be used by hand-cutting the fats into the dry ingredients.

Great Holiday Recipe!

Justin Kimball's Turkey Dressing

1 C. Finely chopped celery

1 C. Chopped Onion

1 C. Shredded carrot

1/2 C. Butter

10 C. Dry bread crumbs

2 C. Chicken broth

1 lb. Jimmy Dean Sage Sausage

1 tsp. Sage

1/4 C. Snipped parsley

1/2 tsp. Crushed thyme

1/4 tsp. Dried marjoram

1/4 tsp. Black pepper

It is important to have all the ingredients prepared and measured before beginning.

Start by browning the sausage in a pan large enough to hold all the vegetables comfortably.  Then add the onions, celery and carrot at one time.  When the onions just start to clear and the celery tender, add one half of the butter.  Allow the butter to melt, then stir in the seasonings.  The mixture is done when the vegetables are somewhat tender and just a little pink is left in the sausage.  Remember that you want the sausage and vegetables to finish cooking in the bird so they can share flavors and nothing gets overcooked.  Also, when browning the sausage, try to keep the pieces as small as possible.

Combine sausage mixture with the bread crumbs.  Cube the remaining butter and add to the mixture.  Moisten stuffing with chicken broth.  Stuffing is moist enough when you can just crush a piece of bread between two fingers.  After stuffing the bird, put the extra chicken broth in a pan the pan or cooking bag with the bird.  Wrap the extra stuffing in aluminum foil (very tightly sealed and double layered) and bake for the last 30-45 minutes of cooking time for the bird.

Stuffs an 8-10 lb. bird, serves 6-8 people.

Great  Holiday recipe!

Sweet Potato Souffle

From the Herrera household-traditional and family favorite!

Souffle

1/2 C. Sugar

2 Eggs

3 C. Mashed sweet potatoes, (not yams)

1 T. Vanilla

1/3 C. Butter

Topping

1 C. Brown sugar

1/3 C. Butter

1/3 C Flour

1/4 C. Chopped pecans (optional)

Beat the souffle ingredients together until fluffy and smooth.  Place in greased casserole dish or 8x8'' pan.  Mix the topping ingretients and spread over the top.

Bake at 350 degrees for 30 minutes.

(This recipe is also found in the Glenmoor cookbook-Lisa Crandall's recipe minus the pecans)

Great holiday recipe!

Marlene's Family's Must Have Holiday Egg Breakfast

Grease 9x11 baking dish and line with bread slices (remove crusts)

(Hint: Marlene says to use a glass pan for easier clean up)

Blend:

7 Beaten eggs

3/4 C. Milk

1/2 tsp. Dry mustard

1 Chopped green onion

Pour this mixture over the the bread

Next, sprinkle 1 C. grated cheddar cheese (Marlene uses a little more) over the soaked bread

Mix 1 can cream of mushroom or cream of chicken soup with 1/2 C. evaporated milk.  Spread over the cheese.

Crumble 1lb. cooked bacon over the top of the casserole.

At this point, you can freeze or refrigerate overnight.

Cook 40 minutes at 375 degrees.

Great Holiday Recipe!

Vicki's Spinach Souffle

This is a MUST at our holiday table.  Don't let the "spinach" in the souffle title scare you away.  It is delicious...Lila.

2 pkg (boxed) Frozen Chopped Spinach, thawed

1 lb. Grated Cheddar Cheese (good quality)

1/4 lb. Melted Margarine or Butter

6 Well Beaten Eggs

1 container Small Curd Cottage Cheese

6 T. Flour

Mix all ingredients in a casserole dish and bake at 350 degrees for 1 1/4 hr. to 1 1/2 hr.

Great Holiday Recipe!

Water Punch

1 Tbsp. Citric Acid

1 Tbsp. Lemon Extract

2 Cups Sugar

5 Quarts Water

Mix and refrigerate.

Serve with ice.

Lemon/lime slices add color.

Great Holiday Recipe!

Mom Garner’s Dressing

3 C.            Chopped celery

1-1 ½ C.    Chopped onions

1 8oz pkg.  Sliced mushrooms

1 T.            Salt

2 T.            Dried basil leaves

1/8 tsp.       Pepper

1 lb.            Butter (not margarine)

4 C.            Chopped pecans (I do a separate pan without pecans for those who don’t like them)

1 C.            Milk

½ C.           Dry white wine (I substitute chicken broth, since I don’t usually have this on hand)

16 C.          Dried bread CUBES (like Mrs. Cubbison’s)

In a skillet, cook the celery, onions, mushrooms, salt, basil, pepper, and butter until celery is soft and onions are transparent.  Toss everything together.  Put in a casserole dish and heat for about 30 minutes at 350 degrees.

Great Holiday Recipe!

Craisins/Almonds Cracker Dip

8 oz        cream cheese (I use the reduced fat)

¼ C.        sour cream

2 T.         mayo (no substitute)

½ C.        softened butter (no substitute)

1/3 C.      sugar

½ C.        chopped craisins

½ C.        sliced almonds, toasted (sometimes I toast them, sometimes not)

Whip the cream cheese, sour cream, and mayo until smooth.  Stir in the rest of the ingredients until smooth.  Chill and serve with crackers.

Raspberry Yogurt Salad
1 32-oz. vanilla yogurt
1 6-oz. instant vanilla pudding
 
Mix until blended.  Add:
1 12-oz. Cool Whip
2 c. frozen or fresh raspberries
Top with bananas or add, if desired

Cupcake Decorating and Filling ideas


Filling:
- Put a piece of chocolate candy (Dove, Hershey's, etc) on top before baking

- Fruit, jams, pie fillings

- Cookie dough, brownie batter, Reese's peanut butter cups, chocolate truffles



To make an adorable treat, cut the tops off cupcakes, added a layer of  frosting, punch any shape using a cookie cutter, then replace the top onto the cupcake. You can fill the cutout with more frosting if so desired.


- Dipped cupcakes: *


-To dip the cupcakes use a stiffer frosting like a buttercream (not cream cheese, meranque or whip cream). --Also must freeze the frosted cupcake before dipping.
-Dip in chocolate chips melted with just a little bit of butter. When melting the butter (especially in the microwave) remember that the chocolate bits may not look like they are melting, so stop and stir frequently and remove from heat when they are almost all melted, the rest will melt quickly. Otherwise you will burn the chocolate.


General Tips:

- Always mix the ingredients in the order given in the directions. It will affect the texture/density of the cupcake if not done in correct order and process
- It is usually best to use unsalted butter, it gives a more smooth and pure flavor to the cupcakes and frostings. Also, using salted butter can make the frosting more sweet.
- You do not have to use paper cupcake liners. However, if you choose not to, grease the tins with butter, never shortening


Delicious cupcakes can be as fancy or as simple as you want to make them. Have fun and let your creativity run!

Fresh Raspberry Frosting

1 cup fresh raspberries (or thawed from frozen)
1 cup unsalted butter, at room temperature
3 cups confectioners’ sugar

In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.

In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.

Lemon-Blueberry Cupcakes with Lemon Mascarpone Cream Frosting

Adapted from Sweetopolita

Lemon-Blueberry Cake

Ingredients

2 cups  all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

3 cups fresh blueberries

1/2 cup sour cream

1/2 cup whole milk

2 teaspoons vanilla extract

1 teaspoon pure lemon extract or fresh lemon juice from ½ lemon

2 teaspoon lemon zest

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups white sugar

4 large eggs

Method

Preheat oven to 350°F. Prepare muffin tin with cupcake papers.  Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.

Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among cupcake cups.

Bake cakes until toothpick inserted into center of a couple cupcakes comes out clean, about 20 minutes. Cool in pans on racks for about 10 minutes, then put onto racks until completely cool. Makes 24-26 cupcakes.

Adapted from: Not So Humble Pie

Update: If you would like your cupcakes generously filled double this recipe.

Lemon Curd
1/2 cup unsalted butter
1/2 cup lemon juice
zest of one large lemon ( I used 2)
3/4 cup granulated sugar
1 teaspoon cornstarch
pinch of salt
6 large egg yolks

Melt the butter in a medium sauce pan over medium-low heat.  Remove from heat and add the lemon juice and zest.

Mix together the sugar, salt and cornstarch and add it to the pan.  Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for roughly 10 minutes until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil.

Once thickened, strain the mixture though a fine mesh strainer into a large bowl. Allow to chill in the refrigerator completely before using.

Lemon Mascarpone Frosting:

adapted from: Not So Humble Pie

Lemon Mascarpone Cream Frosting

1 pound mascarpone cheese
2/3 cup lemon curd
2 cups heavy cream
7Tb sugar

Beat the sugar and cream to soft peaks in your mixer.

Combine the mascarpone and lemon curd in a separate bowl and mix. Add the cream to the mascarpone mixture. Gently fold to combine, take your time and be gentle. If the mixture is overworked it can separate or look grainy. To fix this add several tablespoons of heavy cream and mix with the spatula until smooth again.

Assembly: First measure out the 2/3 cup of lemon curd for the frosting and set aside. After the cupcakes are finished cooling, cut a cone shape out of the middle and remove the tops and put a tablespoon or so of lemon curd in the hole. Then place the tops back on (you may have to trim the cone a bit to get it to fit). I piped on the frosting with a large star tip but you could put it on however you like. Garnish with a washed and dried blueberry and yellow jimmys (sprinkles).

White Chocolate Cupcakes with Truffle Filling

Ingredients:

Cupcakes
1 3/4	cups (425 mL) cake flour (see Cook’s Tip)
2	tsp (10 mL) baking powder
2/3	cup (150 mL) whole milk
1/2	tsp (2 mL) Double-Strength Vanilla
4	egg whites, room temperature
6	tbsp (90 mL) butter, softened
1/2	cup (125 mL) granulated sugar
1/4	cup (50 mL) sour cream
12	round white or dark chocolate truffles, unwrapped
Frosting & Garnish
6	oz (175 g) white chocolate for baking, chopped
1	pkg (8 oz/250 g) cream cheese, softened
1/4	cup (50 mL) butter (1/2 stick), softened
1/2	tsp (2 mL) Double-Strength Vanilla
2	cups (500 mL) powdered sugar
	White chocolate curls (optional) Directions: Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in a bowl. Combine milk and vanilla in 1-cup/250-mL measuring cup. In Stainless (2-qt./2-L) Mixing Bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In Stainless (4-qt./4-L) Mixing Bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites with whisk. Fold in remaining egg whites using whisk. Divide batter evenly among liners. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to cooling rack. Immediately snip a 1/2-inch-deep (1-cm) “x” into top of each cupcake using kitchen shears. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.) Meanwhile, for frosting, place white chocolate in microwave safe bowl, or use a double boiler on the stove top. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand 3 minutes or until slightly cooled. In clean Stainless (4-qt./4-L) Mixing Bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well. Place frosting in decorator bag, (you can also use a Ziploc bag and cut a little bit of the corner) fitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls. Yield: 12 servings Nutrients per serving: (1 cupcake): Calories 510, Total Fat 28 g, Saturated Fat 18 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 59 g, Fiber 0 g, Protein 6 g U.S. Diabetic exchanges per serving: 2 starch, 2 fruit, 5 fat (4 carb) Cook's Tips: To ensure fine-textured cupcakes, it’s important to use cake flour for this recipe. Cake flour can be found in boxes in the baking aisle. To make chocolate curls, place two squares of baking chocolate on a piece of Parchment Paper; microwave on HIGH 10 seconds. Using a vegetable peeler, create curls from softened chocolate.

Cafe Rio Recipes from our May Relief Society Dinner

Pork Roast

 

4 LB. pork roast

1 bottle taco sauce

12 oz. coke

3 cups brown sugar

 

Cook roast overnight in slow cooker on low.

In the morning, shred roast then add taco sauce, coke and

sugar. Mix well,  pour over shredded pork and simmer for

3 to 4 hours.

 

 

Cafe' Rio's Lime Cilantro Rice

 

2 TBS. butter

1 1/4 cups uncooked rice

Juice and zest from 1 large or 2 small limes

2 1/4 cups chicken broth

3/4 tsp. salt

1/4 tsp. cumin

3 TBS. chopped fresh cilantro

 

In a skillet melt butter with rice and brown.

Add liquid and other ingredients. Bring to a boil,

reduce heat and cover and cook for 20 minutes until

rice is done.

 

 

Cafe' Rio's House Dressing

 

2 pkgs. Buttermilk Ranch Dressing mix

3 tomatillos

1 1/2 cups mayonaise

1 cup buttermilk

1 cup chopped fresh cilantro

2 cloves garlic

1 tsp. cayenne pepper

 

Put all ingredients in a blender or food processor.

Mix well, store in refrigerator.

 

 

Pico De Gallo

 

4 - 5 plum tomatoes, diced

1/2 sweet vidallia onion, chopped

1/2 bunch cilantro, chopped

Juice from 1 large lime

1 - 2 jalepenos, chopped (opptional - just adds extra spice)

 

Mix ingredients together and enjoy!

Canadian Caramels

3 cups white sugar
1 1/2 cups light corn syrup
3 cups heavy cream or evaporated milk
1 cup butter
1 scant cup flour (whole wheat can be used but it changes the texture)
chopped nuts (opt.)

Butter  a 9" x 13" pan and a 9" square pan.  Combine sugar, syrup and 1 1/2 cups cream.  Stir constantly until boiling.  Slowly add remaining cream, making sure to keep mixture boiling.  Stir frequently.  Meanwhile, in small saucepan, melt butter,  add flour and stir well.  Cook  slightly.  Keep warm.  When they syrup reaches the soft ball stage, slowly add the flour mixture.  It is very important that you stir  CONSTANTLY from this point on.  Add nuts if desired.  Continue cooking until syrup reaches the firm ball stage.  Pour into prepared pans.  Cut into squares.  Great dipped in chocolate.  (If you prepare this only to the soft ball stage - it tastes like Leatherby's ice cream topping.)

Bumbleberry Pies

1 bag frozen blackberries
1 bag frozen boysenberries (or 2 cans, drained)
1 bag frozen raspberries
2 bags frozen blueberries
2 cups sugar
1/2 cup cornstarch
8 pie crusts

Line 4 pie pans with pie crusts.  Mix together cornstarch and sugar in a bowl.  Mix together all berries in a large pot.  Pour cornstarch/sugar over berries and stir.  Bring to a boil, stirring frequently.  Boil until thickened, stirring constantly.  Pour into prepared pie pans. Place remaining pie crusts on top and crimp edges.  Poke a vent hole in top of each crust.  Bake at 425 degrees for 20 - 25 minutes or until a light golden brown.