Wednesday, August 20, 2008

Thanks Everyone!

I just have to post a quick "thank you" for the pictures you all include with your recipes!! It makes me that much more excited to try them.

Tuesday, August 19, 2008

Joseph Fielding Smith's Favorite Sherbet

Tonight we are having an ice cream social for Enrichment and this is the ice cream that I am making to take and share. This is really yummy--although I should say that my kids aren't exactly as thrilled about it as I am. It must be for more mature palates. I first had this a couple years ago when our then RS president brought it to something. I've been making it ever since. If you want some more info about Joseph Fielding Smith click here for a FHE lesson about him from LDS Living magazine.Joseph Fielding Smith's Favorite Sherbet

2 1/2 cups water
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 quarts water
1 pint whipping cream
1 quarts milk
Juice of 3 oranges
Juice of 1 lemons
1 8-ounce can crushed pineapple and juice
1 1/2 or 2 bananas, mashed

In a large saucepan combine sugar, salt, cornstarch, and water. Cook till clear, then cool. Add whipping cream and milk. Add orange juice and lemon juice, crushed pineapple, and mashed bananas. Pour into 6 quart ice cream freezer and freeze according to freezer directions.

Source: Amelia Smith McConkie, daughter of President Joseph Fielding Smith.
(Lion House Desserts, [Salt Lake City: Eagle Gate, 2000], p. 56.)

***It almost fills a 5 qt. ice cream bucket. I usually try and put it in the freezer an hour or so before serving it as it can be soft.

Thursday, August 14, 2008

Apple Turnover

Preheat oven to 350 degrees.

In a large bowl combine:
1 cup shortening
2 1/2 cups flour
1 tsp. salt
1 1/2 Tbsp. sugar
Mix with a fork or pastry mixer till well blended (like you are making a pie crust).

Mix together
1 egg yolk (save the egg white)
2/3 cup milk
Add to other ingredients and mix into a dough.

Roll dough onto wax paper or tinfoil into a rectangle shape. (If using tinfoil, grease and flour lightly). Transfer dough with paper to a baking sheet. Cover half the dough with two handfuls of quick oats. Spread 1 can of apple pie filling over oatmeal. Sprinkle with cinnamon and sugar. Fold over other half of dough on top and seal the edges. Whisk egg white till it forms a peak and brush white ontop of crust. Cut slits into the top layer of crust to allow for steam to come out. Bake at 350 degrees for 1 hour. (It will look done sooner, but leave it for the full hour.) Spread turnover with glaze when its done cooking.

Glaze: (mix ingredients until well blended.)
2 Tbsp. milk
1 cup powder sugar
2 Tbsp. butter or marjarine
1 tsp. vanilla

Sunday, August 3, 2008

Grandma Johnson's Zucchini Casserole

Cook in water until tender:
6 c. cubed, peeled zucchini
1/4 c. diced onions

Mix together:
1 can Cream of chicken (or mushroom) soup
1 c. sour cream

Add into above:
1 c. peeled, shredded carrots

Add all to drained zucchini and onion mixture. Mix thoroughly.

Mix separately:
1 large pkg. herb stuffing mix
1/2 c. melted butter

Put 3/4 of the stuffing mix on the bottom of a 8x8 pan. Cover with zucchini mixture. Sprinkle remaining stuffing mix on top. Bake uncovered at 350 for 30 minutes.
**Note--I ususally double this recipe for my family of 7 and put it in a 9x13 pan.