Friday, August 22, 2008

Blackberry Pie & Perfect Pie Crust Recipe

This is my all time favorite blackberry pie that I received from a ward member (Kelli Merrick) in Moscow, Idaho many years ago.

1 1/2 quarts frozen blackberries
1/3 c. tapioca
3/4 c. sugar
Mix this and put in a pie shell, dot with butter. Top with pie crust and brush with egg and then sprinkle top of pie crust with sugar. Bake at 350 for 20-25 minutes until crust is golden. I use foil around the edges of my pie after its about half way done to prevent them from getting really dark brown.

Perfect Pie Crust
2 c. flour
1 tsp. salt
3/4 c. shortening (I use butter flavored Crisco)
4-5 T. cold water

Combine the flour and salt. Cut in the shortening and then slowly add water until dough forms ball. Chill 30 min.

(This recipe was the crust for a delicious apple pie - I think it won some award in a magazine -it's been too long I can't remember which one - probably Taste of Home.) I will post the apple pie part later - it's always a hit in the fall!

Sunday, August 17, 2008

Chocolate Chip Cookies

This is a recipe from a friend of mine. These are some of the best chocolate chip cookies! The secret is the pudding mix...

1 c. softened butter
1 small pkg sugar free vanilla pudding
1 c. brown sugar
3 eggs
1 tsp vanilla
3 c. flour
3/4 tsp salt
3/4 tsp baking soda
chocolate much as you want

Mix together wet ingredients first, then add to already mixed together dry ingredients. Bake at 350 degrees for 8-10 minutes.

Saturday, August 9, 2008

Homemade granola bars

I found this recipe for homemade granola bars last week, and I made them last night. They turned out SO YUMMY! I didn't have sunflower seeds, so I left those out (my kids wouldn't eat them anyway) but I did put in the almonds. I had whole almonds and just crushed them up in my chopper. We put chocolate chips in ours, but like the recipe says anything would be yummy! (Next time we want to try mini m&m's). In the link there is also nutritional info. Thanks to Ann for a fabulous recipe!

5 cups quick oats
1 cup coconut
1 cup almonds
1/3 c. sunflower seeds
1 cup dry powdered milk (not reconstituted)
1 cup honey
1/2 cup olive oil (I substituted canola when I was low on was good too)
1 tsp. salt
1 tsp. vanilla (2 tsp. if you like vanilla flavor)
if desired add: 1 cup chocolate chips, craisens, raisens, apple chips, ANYTHING you want!)

Mix all ingredients together, press into cookie sheet, bake at 300 for 30 min. Cut into bar shape while still warm and let cool in the cookie sheet for a few hours. When they are cool, store them in an airtight container. Yields 44 granola bars

For crunchy granola: bake 45 minutes. Break into small pieces and store in airtight container.

Sunday, August 3, 2008

Chocolate Texas Ranch Cake (super moist)

This is THE BEST Texas sheet cake you will EVER have. This is a 'famous' recipe from my sis-in-law. It was her Grandma Haws's recipe, and well-known over in eastern Idaho. Seriously...this is the best recipe! Every time I make it for potlucks or funerals it is always the first to go, and everyone wants the recipe. I made it over the weekend for a ward funeral and it was talked about quite a bit at church today. YUM!

1 c. water
4 Tbl. cocoa
2 cubes butter
2 c. sugar
2 c. flour
1/2 tsp. salt
1 tsp. soda
2 eggs
1 c. sour cream
1 tsp vanilla

Boil water, butter, and cocoa. Add to sugar, flour, salt, and soda. Beat well. Add eggs, sour cream, and vanilla. Beat well. Pour into a greased sheet cake pan. Bake for 20 minutes at 350 degrees.

Frosting for Texas Ranch Cake:
1 cube butter
4 tsp. cocoa
6 tsp milk
2 c. powdered sugar
1 tsp vanilla

Boil butter, cocoa, and milk together. Add powdered sugar. Beat well. Add vanilla. Spread over warm cake.

Macaroni Grill Foccacia Bread

You just have to make is so yummy and very easy to make! Everyone will want your recipe once they try it!

1 TBS yeast
1 TBS oil
1 TBS sugar
1 cup warm water
2 TBS margarine
2 cups flour
2 TBS dried rosemary
1 tsp salt

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt and some sprinkles of rosemary (don't forget the salt!!) Knead for about 10 min until smooth and elastic (I SKIP THIS STEP because I'm lazy and it still turns out GREAT!) ; add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 -2 hr, or until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9−in square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 1 - 2 hrs. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 10−15 min, until lightly browned.

Zucchini Bread

Now is the time to some how use all that zuchinni! Here is a good recipe we like:

Mix liquids:
3 eggs
1 cup oil
2 c grated zuchinni
2 tsp vanilla

Mix dry ingredients:
2 c sugar
1 tsp salt
1/4 tsp baking powder
3 c flour
3 tsp cinnamon
1 tsp baking soda

Combine dry & liquid ingredients. Put in greased bread pan. Cook at 325 degrees for 60 - 70 minutes. Makes 2 loaves.

For a chocolate chip zuchinni bread, add 1/2 cocoa and bag of chocolate chips! Yum!