Monday, July 27, 2015

Kirsten's Salted Caramel Awesome Sauce

2 cups sugar
12 TBL butter at room temperature, cut into pieces
1 cup heavy cream, room temp
1 tsp sea salt

1. Put the sugar in a 2-3 quart heavy bottom pan. Heat sugar over medium high heat, whisking it as it begins to melt.  Stop whisking once all the sugar has melted.

2. Continue cooking until the sugar turns amber in color.

3. Add in the butter and whisk it in completely.  Be careful, it will bubble up.

4. Turn off the heat and whisk in the cream until you have a smooth sauce.

5. Stir in the salt.

6. Let cool for 10-15 minutes before you put into a glass jar.

7. Enjoy the awesome sauce on anything, especially extra premium vanilla ice cream!

Friday, October 12, 2012

Lion House Strawberry Angel Dessert

This is my birthday dessert every year. Im a surprised it took us this long to get it up on the blog! Love this!

Autumn's birthday 2011

 1 10-inch angel food cake, baked and cooled
 1 10-ounce box frozen sweetened strawberries
 1 envelope unflavored gelatin
 2 cups heavy cream
 4 tablespoons sugar
 1 teaspoon almond flavoring
 Fresh strawberries for garnishing

Cut angel food cake into 3 horizontal layers.
Drain juice off thawed strawberries into small bowl.
Sprinkle gelatin into juice to soften; set bowl into hot water and stir until gelatin dissolves.
Combine gelatin mixture with berries.
Whip cream, add sugar and almond flavoring.
Fold strawberries into whipped cream.
Spread whipped cream between layers and on top and sides of cake.
Decorate with whole strawberries.
Refrigerate until firm. Makes 10-12 servings.

Besta's Caramels

Yield: 80 caramels
Cook Time: 45 minutes
Ready to eat: overnight

2 cups sugar
1 cup firmly packed brown sugar
1 cup butter (can use margarine)
2 cups whipping cream (if you like them lighter, substitute 1 cup milk for 1 cup cream)
1 cup light corn syrup
light pinch of salt (less than 1/8 tsp)
1 teaspoon vanilla

Butter a 13x9-inch pan; set aside.
Combine all ingredients except 1 cup cream and vanilla in heavy 4-quart saucepan.
Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes).
With edges bubbling, drizzle in the remaining cup of cream to keep the mixture boiling
Continue cooking, until candy thermometer reaches 242-244°F (242 for softer, 244 for a little harder) or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).
Remove from heat; stir in vanilla.
Pour into prepared pan. Cool completely. Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap.
Store refrigerated.

Besta's Tips:
cut the butter up before you put it in, to melt faster
butter the pan REALLY well
have everything ready while mixture boils (vanilla measured and ready to dump in, buttered pan)
HEAVY saucepan, make sure it's big enough so mixture doesn't boil over
wooden spoon is best
to keep from boiling over, set a stainless steel knife across the edge of the pot
stir occasionally, you don't want it to burn
when you pour the mixture out, don't scrape the edges, just throw that away
NEVER test taste, you WILL burn your mouth!

Monday, February 13, 2012

Lava Cakes

Ingredients (4 people):

6 oz. Semi-Sweet Baking Chocolate 
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins


Preheat oven to 350°F
1. Melt chocolate on low flame in a double boiler. When melted, take off flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.

In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.

Monday, August 15, 2011

Baptism Brownies

1. Prepare a 9X13” pan of brownies from any box mix of your liking. (Usually buy what is on sale and dark chocolate but any flavor will work.)

2. Cool brownies completely then mix together middle layer and spread on top:

½ C. Butter
4 T. Milk
1 ½ t. Peppermint extract
4+ C. Powdered sugar
Green food coloring

3. Refrigerate until cool then spread final layer :
8 T. Melted Butter
8 oz. Semi-sweet chocolate chips

4. Refrigerate until chocolate is set and cut.

o This recipe freezes well.
o The original recipe calls for making brownies from scratch.
(Way too complicated because that’s not the part that
people care about.)
o The original recipe was made to cover a 10X15” pan
so the layers might be a little thick. You can cut the recipe
by 1/3 and it is about right. But then some of us like more frosting :o)
o I’ve learned recently that you can mix together 2 boxes of
brownies and they will fill a large cookie sheet and then
the frosting proportions would be about right.
o I’ve never met anyone who didn’t love these! (Unless they
couldn’t eat them due to dietary restrictions.) This is a foolproof recipe!

Friday, May 6, 2011

Shannon's Raspberry Chicken Salad

4 b/s chicken breast halves
1/3 c raspberry preserves
1/3 c frozen oj concentrate
1/3 c soy sauce
2 Tbl rice vinegar
1/2 tsp chili powder
1/2 tsp garlic powder
6 cups mixed salad greens
1/3 c raspberry vinaigrette
1/2 c fresh raspberries

Place chicken in a ziploc bag. Combine the preserves, oj concentrate, soy sauce, rice vinegar, chili powder and garlic powder in a bowl and mix well. Pour over the chicken and seal tightly. Toss to coat.  Marinate in the refrigerator for at least two hours, turning occasionally.

Grill the chicken until cooked through. Cut into 1/2 inch strips. Toss the salad greens with the vinaigrette in a bowl.  Top with chicken and sprinkle with fresh raspberries.

I like to sprinkle caramelized toasted chopped almond on top to add some crunch.

Blackberry Sour Cream Coffee Cake

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup blackberries

Cream together butter and sugar until fluffy. Add eggs one at a time, beat well. Add sour cream and mix until smooth. Sift together dry igredietns and add. Blend vanilla thoroughly. Fold in berries.

Pour 1/2 batter in greased and floured 8x8 square.

Sprinkle topping: (half of it)
1/4 c unsalted butter
1/2 c. brown sugar
1/2 tsp cinnamon

Pour remainder of batter and sprinkle rest of topping.

Cook 350 for 40 min to 1 hour or until done

Scripture Cookies

3/4 C Psalms 55:21
1/3 C 2 Nephi 26:25
1 1/2 C Jeremiah 6:20
2 C Isaiah 10:14

Now, Acts 17:16


2 C 1 Kings 4:22
1 tsp Solomon 4:14
1 tsp 1 Corinthians 4:6
3 C D&C 89:17
1 C 1 Samuel 30:12

Place on greased cookie sheet and bake 15 minutes at 350.

JS History 1:37     D&C 133:11

Cake Mix Cookies

1 chocolate cake mix
2 eggs
1/4 cup oil

mix together and roll batter into 1 inch balls.

Cook at 350 for 8 minutes.

Fresh Fruit Dip

1 large jar of marshmallow cream
8 oz cream cheese

1 orange rind and juice

Serve with platter of fresh bite sized fruit and toothpicks.

Mountains (German Pancakes)

In the blender, combine:

7 eggs
1 C flour
1 C milk
dash of salt

Heat oven to 425 (400 for glass pan). Place 9x13 pan on middle rack with 3/4 stick of butter. When it melts and is sizzling hot, disperse batter among butter and return to oven for 23 minutes.

Eat quickly, mountains will collapse. Serve with fresh fruit, syrup, lemon, powdered sugar or whipped cream.

Overnight French Toast

6 eggs
2 T flour
1 T sugar
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
2 c milk

Punch and dip french bread to saturate. Lay in pan, pour remainder of liquid over top. Cover overnight in fridge. Cook on griddle the next morning.