March 11th –6:30 pm
“Vessel of Light” – R.S. Birthday
It will be a combined Enrichment with 3rd, 4th and 5th wards. Dinner will be served followed by a skit entitled “Vessel of Light.” Invite your neighbors, friends and those you Visiting Teach. It will be an evening you won’t want to miss!!
Monday, February 16, 2009
Sunday, February 15, 2009
Dressed up Valentine desserts and cookies
On Feb. 10th we had a My Sister's Kitchen at Tracey's home. She gave us many tips and recipes for Dressed up Valentine (or any time) Desserts and Cookies. If you have any questions please give Tracey a call.
Chocolate Ganache
12 oz. semi-sweet chocolate morsels
¾ cup heavy whipping cream
6 tb. Butter
In a small sauce pan, heat cream and butter until just before the boiling stage.
Pour over the chocolate morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies and let set before cutting.
12 oz. semi-sweet chocolate morsels
¾ cup heavy whipping cream
6 tb. Butter
In a small sauce pan, heat cream and butter until just before the boiling stage.
Pour over the chocolate morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies and let set before cutting.
Chocolate Chip Cookie Dough Brownies (Betty Crocker)
You love the ice cream, now sink your teeth into gooey cookie dough brownies! Mixes for brownies and cookies make it extra easy.
Prep Time: 15 min
Total Time: 1 hour 55 min
Makes: 48 brownies
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
¼ cup water
2 eggs
1 pouch (1lb 1.5 oz.) Betty Crocker chocolate chip cookie mix
½ cup butter, softened
1 egg
1 container Berry Crocker Rich & Creamy chocolate frosting
1. Heat oven to 350F. Grease bottom only of 13x9-inch pan. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoons evenly onto brownie batter; press down lightly.
3. Bake 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Frost with frosting. For brownies, cut into 8 rows by 6 rows.
Nutrition Information:
1 Brownie: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 18g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Pink Heart Tuiles (from Martha Stewart Living)
The batter for these cookies may be made and kept refrigerated for two days. To make a template for these cookies, cut a three-inch heart-shaped hole in the center of a piece of heavy plastic, such as a coffee-can lid. Trace a heart cookie cutter for the shape, if you like. Spread the batter thinly over the template; if the batter is too thick, the tuiles may bubble.
Ingredients Makes 4 dozen.
1/2 cup plus 1 tablespoon all-purpose flour
2/3 cup confectioners' sugar
4 tablespoons unsalted butter, room temperature
2 large egg whites, room temperature
1/2 teaspoon pure vanilla extract
Pink food coloring
1/2 cup plus 1 tablespoon all-purpose flour
2/3 cup confectioners' sugar
4 tablespoons unsalted butter, room temperature
2 large egg whites, room temperature
1/2 teaspoon pure vanilla extract
Pink food coloring
Directions
1. In 2 separate bowls, sift flour and confectioners' sugar, and set aside.
2. In bowl of electric mixer fitted with the paddle attachment, cream butter and sifted confectioners' sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg whites, one at a time, until fully incorporated. Add sifted flour; mix well. Add vanilla. Stir in food coloring until desired shade is reached.
3. Heat oven with two racks centered to 375 degrees. Place two Silpats (French nonstick baking mats) on 2 baking sheets. Place template on corner of mat. With offset spatula, spread thin layer of batter over template, and lift template. Repeat to make 8 hearts, spaced equally, on each mat.
4. Bake cookies until cooked through but not brown, 3 to 5 minutes. Using a spatula, drape cookies over handle of a wooden spoon to curl slightly; let cool. If cookies cool before shaping, return pan to oven for 30 seconds. Bake remaining batter, making sure baking sheets are cool before spreading batter. Store in an airtight container, at room temperature, for up to 1 week.
1. In 2 separate bowls, sift flour and confectioners' sugar, and set aside.
2. In bowl of electric mixer fitted with the paddle attachment, cream butter and sifted confectioners' sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg whites, one at a time, until fully incorporated. Add sifted flour; mix well. Add vanilla. Stir in food coloring until desired shade is reached.
3. Heat oven with two racks centered to 375 degrees. Place two Silpats (French nonstick baking mats) on 2 baking sheets. Place template on corner of mat. With offset spatula, spread thin layer of batter over template, and lift template. Repeat to make 8 hearts, spaced equally, on each mat.
4. Bake cookies until cooked through but not brown, 3 to 5 minutes. Using a spatula, drape cookies over handle of a wooden spoon to curl slightly; let cool. If cookies cool before shaping, return pan to oven for 30 seconds. Bake remaining batter, making sure baking sheets are cool before spreading batter. Store in an airtight container, at room temperature, for up to 1 week.
Mini Heart-Shaped Cake (from Martha Stewart)
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
Ingredients
Makes six 4-inch heart-shaped cakes.
1/4 cup cocoa powder
2 tablespoons red food coloring
6 tablespoons unsalted butter, room temperature
1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 1/2 cups cake flour (not self-rising)
1 teaspoon salt
1 tablespoon cider vinegar
1 teaspoon baking soda
1/4 cup melted dark chocolate, for decorating
Speckled Cinnamon Frosting
Makes six 4-inch heart-shaped cakes.
1/4 cup cocoa powder
2 tablespoons red food coloring
6 tablespoons unsalted butter, room temperature
1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 1/2 cups cake flour (not self-rising)
1 teaspoon salt
1 tablespoon cider vinegar
1 teaspoon baking soda
1/4 cup melted dark chocolate, for decorating
Speckled Cinnamon Frosting
Directions
Preheat oven to 325 degrees with rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.
Classic Creme Brulee
Classic Crème Brulee
8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp vanilla
¼ cup sugar (for caramelizing the tops)
Preheat oven to 300. Whisk yolks and sugar together until thick and pale yellow. Add cream and vanilla and mix until blended. Strain and skim, then divide among 6 ramekins and place in a baking dish/water bath (in a baking dish, make sure water is half way up the sides of the ramekins…this allows moisture to flow through the oven and keep the custards soft.) Bake for 40-50 minutes, until the outside edges are set and the center is still loose. Remove from oven and cool in water bath. Chill at least 2 hours or up to 2 days. When ready to serve, sprinkle sugar to cover the entire surface of each custard. Fire with a hand held torch until caramelized.
Additions for making brulee “3 ways”
Add 6-8 berries (we like raspberries best) to the custard before baking, while in the ramekins and bake as instructed above….And/OR: add 1-2 tsp. cinnamon sugar to the custard before baking, while in the ramekins and gently stir to mix…bake as instructed for classic brulee.
8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp vanilla
¼ cup sugar (for caramelizing the tops)
Preheat oven to 300. Whisk yolks and sugar together until thick and pale yellow. Add cream and vanilla and mix until blended. Strain and skim, then divide among 6 ramekins and place in a baking dish/water bath (in a baking dish, make sure water is half way up the sides of the ramekins…this allows moisture to flow through the oven and keep the custards soft.) Bake for 40-50 minutes, until the outside edges are set and the center is still loose. Remove from oven and cool in water bath. Chill at least 2 hours or up to 2 days. When ready to serve, sprinkle sugar to cover the entire surface of each custard. Fire with a hand held torch until caramelized.
Additions for making brulee “3 ways”
Add 6-8 berries (we like raspberries best) to the custard before baking, while in the ramekins and bake as instructed above….And/OR: add 1-2 tsp. cinnamon sugar to the custard before baking, while in the ramekins and gently stir to mix…bake as instructed for classic brulee.
More dressed up desserts
Chocolate Bundles with Chocolate Ganache Recipe courtesy Paula Deen
Prep Time: 10 min
Level: Easy
Serves: 4 servings
Cook Time: 35 min
Ingredients
Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 miniature chocolate kisses
8 miniature chocolate candy bars
Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
2 tsp Karo syrup
Sweetened whipped cream,
optional Mint sprigs, for garnish
Can put ganache in a squeeze bottle so you can decorate your creations. It will keep in the fridge and you can heat up in the bottle in a hot water bath on the stove. (Also dipping choc you can also do the same)
Directions
Bundles: Preheat oven to 350 degrees F. Unfold puff pastry and cut the sheet into 2 (4 by 4-inch squares). Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate kisses and 1 mini candy bar in the center of each pastry square. Repeat with remaining kisses and mini-bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
Ganache: In a sauce pan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired.
Serve bundles garnished with strawberry slices and mint sprigs.
Other variations: put choc with tsp of cherry pie filling or apple pie filling with Carmel filling
Prep Time: 10 min
Level: Easy
Serves: 4 servings
Cook Time: 35 min
Ingredients
Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 miniature chocolate kisses
8 miniature chocolate candy bars
Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
2 tsp Karo syrup
Sweetened whipped cream,
optional Mint sprigs, for garnish
Can put ganache in a squeeze bottle so you can decorate your creations. It will keep in the fridge and you can heat up in the bottle in a hot water bath on the stove. (Also dipping choc you can also do the same)
Directions
Bundles: Preheat oven to 350 degrees F. Unfold puff pastry and cut the sheet into 2 (4 by 4-inch squares). Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate kisses and 1 mini candy bar in the center of each pastry square. Repeat with remaining kisses and mini-bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
Ganache: In a sauce pan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired.
Serve bundles garnished with strawberry slices and mint sprigs.
Other variations: put choc with tsp of cherry pie filling or apple pie filling with Carmel filling
Almond or Pecan Lace Cookies
Almond Lace Cookies
6 T. Unsalted Butter
4 T. Heavy cream
¾ C. Whole unblanched almonds, (ground med. Fine)
1 T. all-purpose flour
½ C. Sugar
4 T. Heavy cream
¾ C. Whole unblanched almonds, (ground med. Fine)
1 T. all-purpose flour
½ C. Sugar
Heat oven to 375. Line a baking shet with parchment. In a small saucepan over medium heat, combine butter and cream. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbleing 2-3 min. Remove from heat, and keep warm.
Place 5 teaspoons of batter 11/2 inches apart on baking sheet( this is as many asyou can mold while hot). Bake until lightly broned and crisp, 6-7 minutes
Remove from oven, and let sit for 1 minute. Working quickly, lay each cookie over a coneshaped obect, pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.
Remove from oven, and let sit for 1 minute. Working quickly, lay each cookie over a coneshaped obect, pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.
These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.
Make large size and mold into bowls and fill with ice cream, chocolate fudge sauce, berrys and cream for a fancy dessert.
Make large size and mold into bowls and fill with ice cream, chocolate fudge sauce, berrys and cream for a fancy dessert.
Pecan Praline Lace Cookies, Cups, and Coronets
Recipe courtesy Peggy Cullen
Prep Time: 40 min
Cook Time: 12 min
Recipe courtesy Peggy Cullen
Prep Time: 40 min
Cook Time: 12 min
Ingredients
1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup
1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup
Directions
Preheat oven to 350 degrees.
Preheat oven to 350 degrees.
In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
Fill with scoops of any flavor ice cream or sorbet that complements pecans.
Fill with scoops of any flavor ice cream or sorbet that complements pecans.
To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce, mousse or hot fudge spilling out of the opening.
Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce, mousse or hot fudge spilling out of the opening.
To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.
Tuesday, February 10, 2009
Sunday, February 8, 2009
“Community” Baby Shower Open House
March 24th – Tuesday (date change)
at Jan Hornberger’s 7 pm
Refreshments will be served! Come and enjoy an evening with friends. This is a great way we can serve and support our community. Bring a gift for a family/ baby in need. (does not need to be wrapped) Can be anything a baby would need.
The agencies we will be serving:
Baby Your Baby –
Utah County Health Dept.
They requested anything for newborns (or older siblings)
Children's Justice Center in Provo
Their needs are just a little different.
They need quilts or blankets any size - with a special request for twin or lap size for teens. Any child coming into the Justice Center is given a blanket.
(We may also have 2 other agencies we would like to give things to also)
March 24th – Tuesday (date change)
at Jan Hornberger’s 7 pm
Refreshments will be served! Come and enjoy an evening with friends. This is a great way we can serve and support our community. Bring a gift for a family/ baby in need. (does not need to be wrapped) Can be anything a baby would need.
The agencies we will be serving:
Baby Your Baby –
Utah County Health Dept.
They requested anything for newborns (or older siblings)
Children's Justice Center in Provo
Their needs are just a little different.
They need quilts or blankets any size - with a special request for twin or lap size for teens. Any child coming into the Justice Center is given a blanket.
(We may also have 2 other agencies we would like to give things to also)
Wednesday, February 4, 2009
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