tag:blogger.com,1999:blog-73568742024-03-19T01:27:11.765-07:00Sarah & Co.Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.comBlogger212125tag:blogger.com,1999:blog-7356874.post-54285664670549161962015-07-01T15:18:00.003-07:002015-07-01T15:18:34.554-07:00Lemon Meringue Pie Shake!<i>Without further ado, I present the recipe for the best shake I've ever had, created especially for me by Ashley Anne Fuller. She once heard me say that a lemon meringue pie shake I'd had at Holstein's in Las Vegas was the best thing I'd ever tasted (or something hyperbolic like that) and that after that first taste, Holstein's never had it on the menu again and no one there could remember how to make it (or so they told me). So AA tried to make my shake dreams come true by recreating the magic--AND SHE NAILED IT! Or made it better. I couldn't tell how AA's shake compared with Holstein's when I drank AA's (a) I'd had my first lemon meringue pie shake in 2011, so it'd been a while; and (b) I was too busy saying "oh my goodness" to do much thinking/comparing. But let me tell you this--I don't like lemon meringue pie (nor does Ashley Anne), but we both loved this. And we're still thinking and talking about it.</i><br />
<br />
Here's our best recollection of what went down:<br />
<br />
<b>THE SHAKE</b><br />
(makes four too-small servings)<br />
<br />
1 half-gallon vanilla bean ice cream<br />
juice of 2-3 lemons (or to taste)<br />
zest of 2 lemons (or to taste)<br />
10 oz of lemon curd (we used store bought but homemade would probably be excellent too) (or to taste)<br />
<br />
Blend these ingredients. Add milk or ice cream or lemon or lemon juice or lemon curd until it tastes awesome and is the consistency you want. (Ashley Anne was tweaking the flavor for almost 20 minutes before it tasted like a sweet punch of bright lemony/vanilla magic. Her palate may not be yours, so keep testing/tasting/trying.)<br />
<br />
Then top with... <br />
<br />
<div dir="ltr">
<b>MARSHMALLOW CREME MERINGUE </b></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
3 egg whites<br />
Dash of salt<br />
1 c. marshmallow creme</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme beating until stiff peaks form. Use culinary torch to brown meringue.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Serve with...</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b>PIE CRUST COOKIES</b></div>
<div dir="ltr">
<b> </b>(I used only half of the dough from this recipe to make the crust for our shakes.)</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
1 cup flour<br />
1 TBS sugar<br />
1/4 tsp salt<br />
6 TBS butter, chilled<br />
1 egg yolk <br />
1 TBS ice water<br />
1 TBS lemon juice</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Preheat oven to 425°F. Combine flour, sugar, and salt in a
large mixing bowl. Cut butter into flour mixture until it resembles tiny
peas. (Or pulse several times in food processor.) Combine egg yolk,
water, and lemon juice with a fork. Sprinkle egg yolk mixture over flour
mixture and stir together with a fork until it forms a ball. (Or pulse
again in food processor until it clumps together.)</div>
<div dir="ltr">
Roll out between two pieces of parchment (or on floured
surface), sprinkle with sugar, cut into triangles or other fun shapes,
and bake for 7-8 mins or until golden brown.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Yikes! I want more right now. RIGHT NOW.</div>
Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-33006331777023069882014-11-28T16:07:00.003-08:002014-11-28T16:07:55.333-08:00Best Fresh Berry Pies Ever<h4 class="rd_ingredients_header rd_tg_opensans">
<span style="font-weight: normal;">I've made this with blueberries and with strawberries, and both pies all times blew everyone away. This is the kind of stuff pie dreams are made of. </span></h4>
<h4 class="rd_ingredients_header rd_tg_opensans">
<span style="font-weight: normal;">Adapted from <a href="http://www.tasteofhome.com/recipes/contest-winning-fresh-blueberry-pie">http://www.tasteofhome.com/recipes/contest-winning-fresh-blueberry-pie </a></span></h4>
<h4 class="rd_ingredients_header rd_tg_opensans">
Ingredients</h4>
<ul class="rd_ingredients" id="krakenRoot">
<li class="rd_ingredient">
<span class="rd_name" itemprop="ingredients"><div style="display: inline;">
<a href="https://www.blogger.com/null"><table border="0"><tbody>
<tr><td width="20px"></td><td><span style="color: #333333; font-family: arial;">3/4 cup sugar (or maple syrup--it's delicious!)</span></td></tr>
</tbody></table>
</a></div>
</span>
</li>
<li class="rd_ingredient">
<span class="rd_name" itemprop="ingredients"><table border="0"><tbody>
<tr><td width="20px;"> </td><td><span style="color: #333333; font-family: arial;">3 tablespoons cornstarch</span></td></tr>
</tbody></table>
</span>
</li>
<li class="rd_ingredient">
<span class="rd_name" itemprop="ingredients"><table border="0"><tbody>
<tr><td width="20px;"> </td><td><span style="color: #333333; font-family: arial;">1/8 teaspoon salt</span></td></tr>
</tbody></table>
</span>
</li>
<li class="rd_ingredient">
<span class="rd_name" itemprop="ingredients"><div style="display: inline;">
<a href="https://www.blogger.com/null"><table border="0"><tbody>
<tr><td width="20px"></td><td><span style="color: #333333; font-family: arial;">1/4 cup cold water</span></td><td><span style="color: #333333; font-family: arial;"> </span></td></tr>
</tbody></table>
</a></div>
</span>
</li>
<li class="rd_ingredient">
<span class="rd_name" itemprop="ingredients"><table border="0"><tbody>
<tr><td width="20px;"> </td><td><span style="color: #333333; font-family: arial;">5 cups fresh berries, <i>divided </i>(if strawberries, chopped, sliced, or halved)<i> </i>(Tip: Feel free to put more than 2 cups fresh berries into the final pie. You may want more than 5 cups to begin with.)</span></td></tr>
</tbody></table>
</span>
</li>
<li class="rd_ingredient">
<span class="rd_name" itemprop="ingredients"><div style="display: inline;">
<a href="https://www.blogger.com/null"><table border="0"><tbody>
<tr><td width="20px"></td><td><span style="color: #333333; font-family: arial;">1 tablespoon butter</span></td></tr>
</tbody></table>
</a></div>
</span>
</li>
<li class="rd_ingredient">
<span class="rd_name" itemprop="ingredients"><table border="0"><tbody>
<tr><td width="20px;"> </td><td><span style="color: #333333; font-family: arial;">1 tablespoon lemon juice</span></td></tr>
</tbody></table>
</span>
</li>
<li class="rd_ingredient">
<span class="rd_name" itemprop="ingredients"><table border="0"><tbody>
<tr><td width="20px;"> </td><td><span style="color: #333333; font-family: arial;">1 pastry shell (9 inches), baked</span></td></tr>
</tbody></table>
</span></li>
</ul>
<h4 class="rd_ingredients_header rd_directionheader rd_tg_opensans">
Directions</h4>
<ol class="rd_directions">
<li class="rd_ingredient">
<span class="rd_name">In a saucepan over
medium heat, combine sugar, cornstarch, salt and water until smooth.
Add 3 cups berries. Bring to a boil; cook and stir
until thickened and bubbly (hangs onto your spoon and viscously drips off of it--pretty syrupy), about 3 minutes.</span>
</li>
<li class="rd_ingredient">
<span class="rd_name"> Remove from the
heat. Add butter, lemon juice and remaining berries; stir until butter
is melted. Cool. Pour into pastry shell. Refrigerate until serving.</span>
<span class="rd_direction_yeid rd_tg_bold">Yield: </span>8 servings. </li>
</ol>
Serve with whipped cream, of course. Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-46845750790463216392014-11-28T15:55:00.001-08:002014-11-28T16:02:04.434-08:00The Best Chocolate Pie EverI have used pieloveyou.blogspot.com so many times for this particular pie that I now need it to be eternally in my own recipe archives. Just in case.<br />
<br />
Adapted from <a href="http://pieloveyou.blogspot.com/2010/02/chocolate-cream-pie-7.html">http://pieloveyou.blogspot.com/2010/02/chocolate-cream-pie-7.html </a><br />
<br />
<span style="font-size: large;"><b>The Basic Gist</b></span><br />
1. Make wafers.<br />
2. While wafers dry/rest/get sampled in your mouth (they are so good!), make pudding.<br />
3. When pudding is set and/or being sampled in your mouth (the pudding is outrageously delicious!), crumble wafers and make pie crust.<br />
4. After crust cools, put pudding in crust.<br />
5. Make whipped cream.<br />
6. Put on top of pie.<br />
7. Eat and die in bliss.<br />
<br />
<div class="MsoNormal" style="font-family: georgia; font-family: georgia; font-weight: bold;">
<span style="font-size: 130%;">1. Chocolate Wafers:</span></div>
<div class="MsoNormal" style="font-family: georgia; font-weight: bold;">
<span style="font-style: italic; font-weight: normal;">(adapted from </span><span style="font-weight: normal;">Bubby's Homemade Pies</span><span style="font-style: italic; font-weight: normal;">)</span>
</div>
<div class="MsoNormal" style="font-family: georgia; font-family: georgia;">
<span style="font-size: 100%;">1 1/2 cups all-purpose flour</span></div>
<div class="MsoNormal" style="font-family: georgia; font-family: georgia;">
<span style="font-size: 100%;">3/4 cup unsweetened Dutch-process cocoa</span></div>
<div class="MsoNormal" style="font-family: georgia; font-family: georgia;">
<span style="font-size: 100%;">11/4 teaspoons baking powder</span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">1/8 teaspoon salt</span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">12 tablespoons (1 ½ sticks) unsalted butter, softened</span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">1 3/4 cups sugar</span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">1 large egg</span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">1/2 teaspoon vanilla extract</span><br />
</div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;"> </span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">
</span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">Sift
together the flour, cocoa, baking powder, and salt; set aside. With an
electric mixer, cream the butter and sugar until light and fluffy. Add
the egg and vanilla and mix until incorporated. On low speed, gradually
add the dry ingredients, mixing well after each addition. Shape the
dough into a 2-inch-diameter log. Wrap it well and chill completely—at
least two hours.</span><br />
</div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;"> </span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">
</span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">Preheat
the oven to 375 F. Slice the dough into 1/8-inch slices and place them 1
inch apart on parchment-lined baking sheets. Bake them for 8 to 10
minutes, until they smell good and remain firm when lifted with a
spatula. </span><br />
</div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">
</span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;"> Cool the cookies on a wire rack, uncovered, overnight or until they are completely dry and wafer-like.</span><br />
</div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;"> </span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">
</span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 100%;">Us
a food processor to crumb the cookies or put the cookies in a
resealable plastic bag and press the air out before sealing. Roll over
the bag of cookies with a rolling pin until they form fine crumbs. </span><br />
</div>
<br />
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-size: 130%; font-weight: bold;">2. Chocolate Filling </span></div>
<div class="MsoNormal" style="font-family: georgia;">
<span style="font-style: italic;">(Adapted from </span>Gourmet <span style="font-style: italic;">Magazine 2004)</span><br />
<span style="font-style: italic;"> </span>
</div>
<div class="MsoNormal" style="font-family: georgia;">
</div>
<div class="MsoNormal" style="font-family: georgia;">
2/3 cup sugar (feel free to sub maple syrup for some or all of this--it's delicious)<br />
1/4 cup cornstarch
<br />
1/2 teaspoon salt
<br />
4 large egg yolks
<br />
3 cups whole milk
<br />
5 oz fine-quality bittersweet chocolate (not unsweetened), chopped
<br />
2 oz unsweetened chocolate, chopped
<br />
2 tablespoons unsalted butter, softened
<br />
1 teaspoon vanilla
<br />
</div>
<div class="MsoNormal" style="font-family: georgia;">
</div>
<div class="MsoNormal" style="font-family: georgia;">
</div>
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy
saucepan until combined well, then add milk in a stream, whisking.
Bring to a boil over moderate heat, whisking, then reduce heat and
simmer, whisking, 1 minute (filling will be thick).<div class="MsoNormal" style="font-family: georgia;">
</div>
<br />
<div class="MsoNormal" style="font-family: georgia;">
Force
filling through a fine-mesh sieve into a bowl, then whisk in
chocolates, butter, and vanilla. The pudding should still be warm hot
enough to melt the chocolate. Cover surface of filling with plastic wrap
(make sure there are no air bubbles between the pudding and the plastic
wrap) and cool completely, about 2 hours.<br />
<br />
<span style="font-size: large;"><b>3. Pie Crust</b></span><br />
<div class="MsoNormal" style="font-family: georgia;">
<br />
2 cups chocolate wafer crumbs </div>
<div class="MsoNormal" style="font-family: georgia;">
1 ounce bittersweet chocolate, chopped
</div>
5 tablespoons unsalted butter, melted
<br />
1/4 cup sugar<br />
<br />
<div class="MsoNormal" style="font-family: georgia;">
Put oven rack in middle position and preheat oven to 350°F.<br />
</div>
<div class="MsoNormal" style="font-family: georgia;">
Stir together
crumbs, chocolate, and sugar. Pour hot melted butter over the top and
combine (The butter will melt the chocolate). Firmly press onto the
bottom and sides of a 9-inch pie pan. Bake for 15 minutes and before
cooling on rack, use the back of a spoon to press the hot crust back up
the sides of the pan. Cool completely.
</div>
<br />
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHPlIYweDyZ563MXWHYTYftJWShV8TTia8SI9VSqQaRG5KvJAgDtGw_oJvRiSaBqnP4yccBt1OvuyDumAa1r7GiRFH-O1yYCek9_LI3ttQNAULZ-LI7pVAv56uc_nMqo-TG6Z/s1600-h/DSC_2659.JPG">
</a> <br />
<div class="MsoNormal" style="font-family: georgia;">
<b>4.</b> Spoon filling into crust and chill pie, loosely covered, at least 6 hours.<br />
<br />
<b>5 and 6. </b>Just before serving, beat cream in a bowl using an electric mixer
until it just holds stiff peaks add vanilla and sugar and spoon on top
of pie.<br />
</div>
<div class="MsoNormal" style="font-family: georgia;">
</div>
Sprinkle chocolate flakes on top of pie (optional).<br />
<br />
<b>7. </b>Eat and die in bliss. Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-7727669547564320002014-10-04T20:19:00.003-07:002014-10-04T20:19:43.079-07:00White Bean Chili<i>It's time. I've searched through my email for "white bean chili sara" long enough. This recipe belongs on this blog.</i><br />
<br />
<i>In honor of the excellent Sara formerly Smoot, who recently nuptialized to my great happiness. To you, your new husband, and your great chili!</i><br />
<br />
<b><span style="font-family: Arial; font-size: x-small;">White Bean Chili</span></b><br />
<span style="font-family: Arial; font-size: x-small;"> </span><br />
<span style="font-family: Arial; font-size: x-small;">1 lg onion</span><br />
<div>
<span style="font-family: Arial; font-size: x-small;">3 cans chicken broth</span></div>
<div>
<span style="font-family: Arial; font-size: x-small;">3 cups of chicken (I used two frozen chicken
breast; I have no idea how many cups it is)</span></div>
<div>
<span style="font-family: Arial; font-size: x-small;">2 t. oregano (or more--to taste)</span></div>
<div>
<span style="font-family: Arial; font-size: x-small;">4 t. cumin</span></div>
<div>
<span style="font-family: Arial; font-size: x-small;">1 t. cayenne pepper</span></div>
<div>
<span style="font-family: Arial; font-size: x-small;">6-8 cloves garlic or 1.5 t. garlic
powder</span></div>
<div>
<span style="font-family: Arial; font-size: x-small;">1 7-oz. can diced green chilies</span></div>
<div>
<span style="font-family: Arial; font-size: x-small;">3 cans <span class="il">white</span> <span class="il">beans</span></span></div>
<div>
<span style="font-family: Arial; font-size: x-small;">1 cup sour cream (or greek yogurt, of course)</span></div>
<div>
<span style="font-family: Arial; font-size: x-small;">3 cups grated monterey jack cheese (or meltable cheese of your choice, preferably white)</span></div>
<div>
</div>
<div>
<span style="font-family: Arial; font-size: x-small;">Cook chicken, onion, spices, and broth on high
for 3-4 hours (in a crockpot). Shread chicken, and add the rest-- chilies,
<span class="il">beans</span>, sour cream, and cheese. Cook for another 45 mins, and it is
done!</span></div>
<div>
<span style="font-family: Arial; font-size: x-small;"> </span></div>
<div>
<span style="font-family: Arial; font-size: x-small;"><i>I've also had a lot of success making this on the stove, with varying proportions of things (e.g., much less cheese) and a lot of guessing, in less than an hour (with pre-cooked chicken, I think, like rotisserie). SO so good. Really good. Feel free to season to taste, but do NOT omit the sour cream/greek yogurt. For whatever reason, that's the kicker. I often serve it with fresh cilantro and fresh tomatoes. Tonight I served it over rice. So good. </i> </span></div>
Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com1tag:blogger.com,1999:blog-7356874.post-65438564091577456262014-05-06T21:02:00.003-07:002014-05-06T21:02:55.712-07:00Texas Sheet Cake-Tastic<i>I adapted this from </i>Our Best Bites<i>, and I have to say--it is really, really good. Or at least this batch was/is. I hope it works out again.</i><br />
<br />
Preheat oven to 350 degrees. Grease an 11 x 17 inch jelly roll pan (a cookie sheet with sides).<br />
<br />
<u>Cake</u><br />
Combine 1/2 C butter, 1/2 C coconut oil, 2 ounces baking chocolate, and 1 C water in a small saucepan. Heat until chocolate is melted. Add in 1/4 C cocoa powder; stir until well mixed.<br />
<br />
In a small bowl, combine 2 C flour and 1 t baking soda.<br />
<br />
In a large mixing bowl, combine 1 C coconut sugar, 1 C agave, 1/2 C buttermilk (or sour raw milk, as I used), 2 eggs, 1 generous t cinnamon, and 1 t vanilla. Combine with chocolate mixture. Add flour mixture and mix very well. Pour into pan and bake 15-20 minutes or until a pick comes out clean. (You want it to look set but still moist.) Five minutes before cake is done, making frosting.<br />
<br />
<u>Frosting</u><br />
Combine 6 T milk, 2-3 ounces baking chocolate, 1/2 C coconut oil, 1/4-1/2 C agave (sweeten to taste), 1/4 t salt (salt to taste), and 1 t cinnamon in a medium-large saucepan. Heat until bubbles form around the edge. Remove from heat and add 1 C (approx) of finely shredded or grated unsweetened coconut and 1 t vanilla. Stir until well mixed. While icing is still warm, pour over cake.<br />
<br />
Definitely serve with milk. (Or vanilla ice cream!)<br />
<br />
Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-65528304149374514742014-03-02T20:50:00.000-08:002014-03-02T20:50:01.693-08:00Whole Wheat BiscuitsI made the below biscuits for breakfast on Saturday. And you know what? They were perfect and easy. Turns out, with enough butter, even 100% whole wheat biscuits can be light, fluffy, fast, and flake-tastic.<br />
<br />
I found this recipe just by googling. Sometimes the internet really provides. <br />
<br />
<div class="ERSName" itemprop="name">
<b>Super Easy Whole Wheat Biscuits</b></div>
<div class="ERSDetails">
<div class="ERSTimes">
</div>
<div class="ERSHead">
Serves: <span itemprop="recipeYield">8-10 Biscuits</span> </div>
<div class="ERSClear">
</div>
</div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">2 cups whole wheat flour</li>
<li class="ingredient" itemprop="ingredients">4 teaspoons baking powder</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">4 tablespoons cold unsalted butter</li>
<li class="ingredient" itemprop="ingredients">1 cup milk (any kind)</li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.</li>
<li class="instruction" itemprop="recipeInstructions">Cut the ½ stick butter into little pea-sized pieces and then mix the pieces into the flour mixture.</li>
<li class="instruction" itemprop="recipeInstructions">Using a fork, try
to mash the butter pieces as you mix it together with the flour until it
resembles coarse crumbs. It is okay if the outcome just looks like the
same pea-sized pieces of butter covered with flour.</li>
<li class="instruction" itemprop="recipeInstructions">Then pour in the
milk and mix it all together. Knead the dough with your hands 8 to 10
times and then turn out onto a counter or cutting board.</li>
<li class="instruction" itemprop="recipeInstructions">Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).</li>
<li class="instruction" itemprop="recipeInstructions">Turn a drinking
glass upside down and cut out biscuit rounds. </li>
<li class="instruction" itemprop="recipeInstructions">Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned. </li>
</ol>
From <a href="http://www.100daysofrealfood.com/2010/04/08/super-easy-recipe-whole-wheat-biscuits/">http://www.100daysofrealfood.com/2010/04/08/super-easy-recipe-whole-wheat-biscuits/</a> <br />
<br />
<br />
<br />
<br />Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-77299230045203442172014-02-09T15:10:00.001-08:002014-02-09T21:34:49.727-08:00The Christian TentWith the recent release of the movie "Mitt" (available on Netflix),
by the man who did "New York Doll" (a truly awesome film and one of my
two favorite documentaries), I've been reflecting on
the-Mormons-and-the-media-years of 2011-2012. I suspect that Mormons
will be in and out of the media limelight for the rest of forever, but
those were two critical and high-profile years. In retrospect, I am
grateful for the way so many non-Mormons stood up for the LDS community
and our place as part of the religious fabric of this country. I was
particularly glad to hear people say things publicly that we have been
trying for years to get others to hear. This line from the Economist
comes to mind: "Mormons have always professed their faith to be
Christian, and there is a consensus, I think, that they believe
themselves to be so. In the absence of evidence to the contrary, the
profession of faith should be enough." <a href="http://www.mormonnewsroom.org/article/the-economist-mormons-are-christians">http://www.mormonnewsroom.org/article/the-economist-mormons-are-christians </a><br />
<br />
I
love the teachings of Jesus, in particular His undogged efforts to
teach His disciples about how wide His tent is. He went out of His way
to reach out to those that God-fearing people intentionally
shunned--the Samaritans, the publicans, the adulterous, the leprous. I love that when the disciples wanted to bring fire down
to destroy a town that had not allowed the Savior to stay there, Jesus
explained that that was not His style. "Ye know not what manner of
spirit ye are of," He said. "For the Son of man is not come to destroy
men’s lives, but to save them." (Luke 9:55-56.) Shortly thereafter (if
we assume Luke was written chronologically), Jesus told the story of the
Good Samaritan. I like to think that, in addition to answering the
lawyer's question, He was telling that specific parable also to His
disciples, knowing that they too needed to learn again of His ways and
His power--that he came to heal and to care for and to include. I know
that Jesus looks upon sin with no degree of allowance, but I also
believe that He will run to anyone and everyone who turns to Him. When
we turn to Him and truly repent, He takes our sins from us. And we
don't need His allowance for sin (He does not allow it--He washes it
away!) because we have His mercy and His grace. <br />
<br />
As a
Mormon, I may not worship and pray the same way that other Christians do
(although my non-Mormon friends who've come to church with me have
often been surprised at how traditional the services are), and I may not
envision God the same way that other Christians do. But I treasure the
words of Christ. I know that He is the Son of God and my Savior.
Without Him, I would not have anything--not this beautiful world to live
in, not the hope of peace in this life or the next, not the ability to
repent for what I've done wrong or to be healed from what I and others
have done to me. I believe that, just as He reaches out, welcomes, and
heals me, He wants me to reach out, welcome, and heal others, openly and
generously. And I'm trying to (most days). I believe that is what
Christians do. I am a Christian, and I'm trying to be a good
Christian. And I feel keenly that Christ is helping me serve others in His name. I am glad there are others who hear my profession of
faith--and that of other Mormons--and open their tents to welcome us in.Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com1tag:blogger.com,1999:blog-7356874.post-39754952707640993032013-12-23T22:38:00.002-08:002013-12-23T22:46:49.470-08:00Quick Pickles: Apples and Onions with Chinese Five Spice and Caraway<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y2o9_WLQq4kIK8sYml9q0LA-kxnTyLJmvhQb5dc6jWR9VncsHKFI4BdwQXrx36Zx1cIKrstwRv5wvL6AFRnJ8ElLVSBBvPqg54NM38DazFUY8KBF3_j2mYVLnDoYO2-FERF8Ng/s1600/cauliflower+and+chickpeas_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y2o9_WLQq4kIK8sYml9q0LA-kxnTyLJmvhQb5dc6jWR9VncsHKFI4BdwQXrx36Zx1cIKrstwRv5wvL6AFRnJ8ElLVSBBvPqg54NM38DazFUY8KBF3_j2mYVLnDoYO2-FERF8Ng/s320/cauliflower+and+chickpeas_2.jpg" width="319" /></a> <br />
<br />
Note: I made this one up on the fly, so all measurements are approximate. It's not a perfect recipe, but it did the trick. <br />
<ul>
<li>2-3 C water</li>
<li>1/4 C apple cider vinegar</li>
<li>1-2 T white wine vinegar</li>
<li>2 T agave, sugar, or other sweetener</li>
<li>1-2 t Chinese Five Spice</li>
<li>1 bay leaf</li>
<li>1-2 t caraway seeds</li>
<li>1/2 medium onion, thinly sliced across the grain into half rounds</li>
<li>2 medium apples, such as Junami, Honeycrisp, Gala, Fuji, etc., thinly sliced (with core removed) </li>
</ul>
In
saucepan, bring water, vinegars, and seasonings to boil. Let boil for
5-10 minutes. Pour liquid over onions and apples. Let sit for 10-20
minutes. Drain liquid, remove bay leaf, and serve alongside something
that needs a hit of fresh, pickly, spiced, biting sweetness, like <a href="http://sarahandcompany.blogspot.com/2013/12/spiced-and-roasted-chickpeas-and.html">Spiced and Roasted Chickpeas and Cauliflower</a>.Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-56094142469885520672013-12-23T22:34:00.000-08:002013-12-23T22:46:27.590-08:00Spiced and Roasted Chickpeas and Cauliflower<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7fzANpjNDihC2onMpQOb_9Jep-a89A45T0bUxxHav1mJzRCVsQ8BQw_MSSFwGxAWuABTMxc_vb6dCQOA8Ikwx8gVNMFBwGeRDoTm_SGgdMV5Q15gGnQtrM2xKQebrKUnoZM5DA/s1600/cauliflower+and+chickpeas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7fzANpjNDihC2onMpQOb_9Jep-a89A45T0bUxxHav1mJzRCVsQ8BQw_MSSFwGxAWuABTMxc_vb6dCQOA8Ikwx8gVNMFBwGeRDoTm_SGgdMV5Q15gGnQtrM2xKQebrKUnoZM5DA/s320/cauliflower+and+chickpeas.jpg" width="320" /></a></div>
<br />
Adapted from <a href="http://jenessasdinners.blogspot.com/2013/08/roasted-cauliflower-quinoa-and-spiced.html" target="_blank">http://jenessasdinners.<wbr></wbr>blogspot.com/2013/08/roasted-<wbr></wbr>cauliflower-quinoa-and-spiced.<wbr></wbr>html</a><br />
<br />
<div>
</div>
<div>
<a href="http://www.blogger.com/null" name="14321402dd314a0b_more"></a><u>Ingredients</u> (makes about 4 large servings)
</div>
<ul>
<li>1 head of cauliflower, broken into florets</li>
<li>2 cans (15 oz.) chickpeas, drained, rinsed, and dried well</li>
<li>1/4 cup chopped parsley</li>
<li>6 tbsp. olive oil</li>
<li>1
tbsp. garam masala (or, if you don't have any garam masala, as I
didn't, use a mix of mostly cumin, some cardamom, black pepper,
cinnamon, and a little bit of nutmeg and cloves)<br />
</li>
<li>1 tbsp. black pepper</li>
<li>1 tbsp. curry powder</li>
<li>1 tsp. ground ginger</li>
<li>1 tsp. paprika</li>
<li>1 tsp. salt </li>
<li>1 tbsp. lemon juice </li>
</ul>
Preheat
oven to 400 degrees F. In bowl, combine cauliflower florets,
chickpeas, spices, salt, and about half of the olive oil. In large
sheet tray, pour the rest of the olive oil (about 3 T). Put oiled sheet
into preheated oven for 2-3 minutes, just until the oil is hot but
before it smokes or changes color. Once oil in sheet tray sizzles when a
drop of water is added, add the chickpea/cauliflower mixture. Spread
it around, so you have one layer (or as close to it as possible). Put
in oven, stirring occasionally (but not more than once every 5 minutes),
until chickpeas are roasted and largely crispy on the outside,
about 30 minutes.<br />
<br />
Once chickpeas and cauliflower are roasted, remove from oven. Mix
with fresh lemon juice. Salt to taste. Add fresh parsley, if you have
it. Or fresh mint might be delicious. Serve with cooked quinoa,
roasted squash, lettuce, or other side. Add a dollop of plain Greek
yogurt for creaminess, chunks of avocado, and/or pomegranate seeds.Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-6521993488770408352013-11-03T21:00:00.001-08:002013-11-03T21:02:28.446-08:00It was Halloween!For the first time since fourth grade (when I was one of a pair of dice), this year I made an effort to have a Halloween costume. Like so many other young moms, I ordered my family into coordinating costumes that I had procured largely without their input. And, like so many other young families, we were adorable.<br />
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<br />
Meet Noah and crew! Notice the pair of giraffes (baby Nate and stuffed friend), the pair of elephants (baby Reed and stuffed friend), and the dove (Sarah, whose costume well may be repurposed in future years as other kinds of poultry). Also notice the ark in our trunk--a wooden bowl we floated in a small tub. What you cannot see here is the candy floating in the ark, for withdrawal by ward members at our ward trunk or treat. (Which, for the record, we entirely missed.)<br />
<br />
Consider too the rain drops on the pavement, caused maybe not so much by God's doing as by the water in the tub (carrying the ark) sloshing around our arkscape as we drove madly from our home to our ward building so as not to miss the trunk or treat.<br />
<br />
So much going on here. Some detail shots.<br />
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This was Jed earlier in the morning, on his way to work. (To distinguish him from Moses, we pinned a small dove on his shoulder. Turns out, the finer distinctions in fashion between the Mosaic and the Noic eras have not been preserved in common culture.)<br />
<br />
Note: Maybe my favorite part of Jed's costume was the small spray bottle of water he brought to spritz people with at random. He didn't really ever do that (it would have been a bold societal move), but oh Noah, it made me laugh.<br />
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Sarah's "dove" feet, looking so much like Big Bird's talons.<br />
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<br />
We planted Skittles at the base of the rainbow.<br />
<br />
And, maybe my fravrit part of Halloween--Reed's cuteness meeting Reed's excitement.<br />
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For a while--and I mean a <i>while</i>--Reed knelt in the very center of the gym, turning circles on his knees and yelling, "Go, go, go!" I caught him on film at the end of his tour. Even still, you can tell that, as Jed just said, reviewing these videos, "That is one happy elephant."<br />
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Fourth grade had nothing on this. Best Halloween of my life.Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com2tag:blogger.com,1999:blog-7356874.post-63459676707811895502013-08-26T13:46:00.001-07:002013-08-26T13:58:09.652-07:00Honey Lemon Meringue PieThis was seriously delicious. I made it during dinner prep on a Monday and then served it for dessert after <a href="http://en.wikipedia.org/wiki/Family_Home_Evening">Family Home Evening</a>. It was easy, my meringue looked beautiful, and it is grain-free and sweetened entirely with honey. Go forth.<br />
<br />
<b>Honey Lemon Meringue Pie</b> <br />
<br />
Prepare coconut crust, lemon curd filling, and honey meringue, in that order. Then assemble. Then eat. <br />
<br />
<u>Coconut Crust</u><br />4 tablespoons butter or coconut oil or some combination of the two<br />2 cups dried, unsweetened coconut<br />2 tablespoons honey<br />Rind of 1/2 of a lemon<br />
<br />
<br />Preheat
oven to 300 degrees. Place all of the ingredients in a food
processor or fancy blender and blend until well combined. Press into 1 large
or 4 small pie tarts. Bake in the oven for approx 10 minutes.<br /><br /><u>Lemon Curd Filling</u><br />.5 C freshly squeezed lemon juice<br />
.25 C honey<br />2 whole eggs<br />2 egg yolks<br />
.55 C unsalted butter (just more than one stick)<br /><br />
Create
a double boiler by filling a medium saucepan with water to the halfway point and placing a metal mixing bowl on top. (Make sure it can't
fall in.) Whisk the eggs, lemon juice, and honey well to combine before
stirring with a wooden spoon over the simmering water. Once the curd has
thickened, continue to stir for a further 5 minutes. At this stage the
curd should be thick and velvety. Remove the curd from the heat and
quickly whisk the cold butter into the curd until it's completely
dissolved. (See note.)<em><br /></em><br /><u>Honey Meringue</u><br />5 egg whites<br />3 tablespoons of honey <br />
<br />
Pour 2 inches of water in a saucepan and place a metal bowl on top.
(Ensure bowl isn't touching the water.) Whisk the egg whites and honey
over medium heat for 5 minutes or until warm to touch. Remove from heat
and beat with an electric mixer or whisk until it becomes thick and
holds its shape<em>.</em><br />
<em> </em><br /><u>Assembling Pie</u><br />Turn
oven up to 350 degrees. Place lemon curd into cooked coconut
crust and top with honey meringue. Place in oven for 5-10 minutes or
until it is a light golden brown on top. Refrigerate the pie for a
couple of hours to thicken the lemon curd, or if you don't mind the curd
being runny, it can be served straight away.<br /><br />Note: You may have
extra lemon curd depending on the size of your pie dish. If you have
extra curd, you can halve the recipe in future or the curd can be
stored in the fridge for 3 days and used to top other desserts, pancakes, etc.<br />
<br />
Adapted from http://www.marinyacottagekitchen.com/1/post/2013/05/grain-and-nut-free-lemon-meringue-pie-thermomix.html Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-64910484503236954952013-05-09T19:28:00.001-07:002013-05-09T19:30:23.915-07:00No-Sugar Barbecue SauceI made this, more or less (no smoke, for instance), tonight for dinner. It was pretty good. Not amazing (but again--I was doing a total straight-from-my-pantry variation) but even that was pretty good and totally workable. And maybe much better than the versions I've been making with ketchup (which were too sweet and too vinegary and too high fructose corn syrupy).<br />
<br />
<a href="http://www.primallyinspired.com/the-best-homemade-healthy-bbq-sauce/">http://www.primallyinspired.com/the-best-homemade-healthy-bbq-sauce/</a><br />
<br />
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="text-decoration: underline;"><b>THE BEST HOMEMADE HEALTHY BBQ SAUCE</b></span></span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><i>Makes 4 cups of sauce</i></span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><i>Ingredients:</i></span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 15 oz can of organic tomato sauce</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 12 oz can of organic tomato paste</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 cup of red wine vinegar</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 cup of unsweetened applesauce</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1/3 cup of pure raw honey</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1/3 cup of molassas</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 T butter or ghee</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 T all natural liquid hickory smoke* (this is the best all natural one that contains no yucky ingredients: <a href="http://www.amazon.com/gp/product/B007A3TBXM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B007A3TBXM&linkCode=as2&tag=primainspi-20">CedarHouse Ultra-Premium Liquid Smoke: All Natural Hickory Liquid Smoke – 4 oz</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=primainspi-20&l=as2&o=1&a=B007A3TBXM" style="border: none !important; margin: 0px !important;" width="1" />)</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½ tsp garlic powder</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½ tsp onion powder</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½ tsp chili powder</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 tsp smoked paprika</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">heaping ¼ tsp cinnamon</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">heaping ¼ tsp cayenne pepper</span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">salt and pepper to taste</span></span></div>
<div align="left">
<br /></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>DIRECTIONS:</b></span></span></div>
<div align="left">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Combine all the ingredients together in a large pot over medium low heat. Let simmer for 20 minutes. Enjoy!</span></span></div>
Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-33711804264351636772013-02-22T21:58:00.002-08:002013-02-22T21:58:36.721-08:00Chocolate Chip Cookie Dough Dip Chocolate chip cookie dough dip made with no sugar and white beans, and you know what? It was pretty tasty. Both Jed and our visitor (male) ate their all of their servings tonight (with apples to dip in it). I would make it again.<br />
<br />
<a href="http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/">http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/</a>Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-90844171698145551052013-02-09T20:30:00.000-08:002013-02-09T20:30:01.519-08:00Buffalo Chicken Bites<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>I made these ton<span style="font-size: x-small;">ight. They weren't amazing, but they were tasty. And sometimes, I cannot get <span style="font-size: x-small;">enough of the Buffalo Chi<span style="font-size: x-small;">cken fla<span style="font-size: x-small;">vor.<span style="font-size: x-small;"> This h<span style="font-size: x-small;">elps.</span></span></span></span></span></span></i></span></span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">F<span style="font-size: x-small;">rom </span><a href="http://www.eat-yourself-skinny.com/2013/01/skinny-buffalo-chicken-bites.html">http://www.eat-yourself-skinny.com/2013/01/skinny-buffalo-chicken-bites.html</a></span></span><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"> </span></span></span></span></span></span></i> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 cups shredded cooked chicken</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup favorite hot sauce</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 1/2 oz. fat-free cream cheese, softened</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup shredded cheddar cheese</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup green onions, chopped</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup all-purpose flour (you won't use all of it)</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 eggs, lightly beaten</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 cups Corn Flakes cereal, crushed</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 350
degrees F. In a large bowl, combine shredded chicken, hot sauce and
cream cheese; mix well. Stir in cheddar cheese and green onions and set
aside. Using 3 separate bowls, set out the flour, eggs and crushed
cereal. Scoop out chicken mixture and make 1 1/2-inch balls, first
rolling in flour, then dipping in egg and last coating with cereal.
Repeat this until you have about 30 balls.</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Place balls on sheet and bake for 20 to 25 minutes, until golden. Serve with blue cheese or ranch dressing and enjoy<span style="font-size: x-small;">.</span></span></span></div>
Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-54594291108039248502013-02-07T20:12:00.000-08:002013-02-07T20:12:19.181-08:00Sarah Allen's Pumpkin Bars<i>These are the best. I made them for Relief Society two Sundays ago. They were such a hit. Make these. They are delicious.</i><br />
<br />
<b>Bars</b><i> </i><br />
2 C flour<br />
2 C sugar (or about 1 3/4 C honey)<br />
2 t baking powder<br />
1 t cloves<br />
1 t cinnamon<br />
1 t nutmeg<br />
1/2 t salt<br />
1 C oil<br />
2 C pumpkin<br />
4 eggs<br />
<br />
Combine. Mix low until moist. Grease/flour pan (I use one of those <a href="http://www.wilton.com/store/site/product.cfm?id=F3AFEFD7-475A-BAC0-536AA0B0382E12D4&fid=F3AFEFE7-475A-BAC0-5ABA92FA4E3A3896">cookie sheets with the inch-high lip</a>) and bake at 350 for 25-30 minutes.<br />
<br />
<b>Frosting</b><br />
1 pkg (8 oz) Neufchatel (or cream cheese)<br />
1 t vanilla<br />
2 C powdered sugar (or honey to taste)<br />
1/3 C margarine (or other butter spread)<br />
<br />
Spread frosting gently onto cooled bars.<br />
<br />Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-88223854889136853152013-02-07T20:03:00.001-08:002013-02-07T20:03:45.835-08:00Greasy Cake<i>Another one from my college recipe cookbook. I only had this cake once. A girl in my home ec ("Family Meal Management") class made it, and I remember thinking, "This is UNBELIEVABLE." At the time, I figured I would never be able to afford the number of extracts needed to make the cake. But you know what? Maybe now I can. Here's to seeing how it tastes to me ten years after.</i><br />
<br />
Cake:<br />
2 cubes butter, softened<br />
1/2 C shortening<br />
3 C sugar<br />
5 eggs, beaten<br />
1/2 t baking powder<br />
3 C flour<br />
1 C milk<br />
1 t vanilla, butter, lemon, rum, and coconut extract<br />
<br />
Glaze:<br />
1 C sugar<br />
1/2 C water<br />
1 t vanilla, butter, lemon, rum, and coconut extract<br />
<br />
Cream butter, shortening, and sugar till fluffy. Add beaten eggs. Combine baking powder and flour. Add to cream mixture alternately with milk. Mix in flavorings. Put in a well-greased and floured bundt pan. Bake at 350.<br />
<br />
Make glaze by adding sugar, water, and flavoring. Bring to a boil. Turk cake over on to plate. Drizzle glaze on top of cake until gone. Top with whipped cream and fruit of choice. Serve.Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-17590936964205203232013-01-06T13:23:00.000-08:002013-01-06T13:23:28.656-08:00Lemon MuffinsThese days, the number one dinner starch I crave is lemon muffins. Of almost any kind. I made these once before, and I'm trying them again tonight (but with honey instead of sugar). They were kind of biscuity, which I liked, and I left out the blueberries and upped the lemon/zest content (it's the lemon I'm after). <br />
<br />
If you have lemon muffin recipe recommendations, please send them along. I'm in need.<br />
<br />
<strong>BLUEBERRY MEYER LEMON MUFFINS</strong>
<br />
<ul>
<li>3 cups flour (mix of white and wheat works as well)</li>
<li>1 Tbsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>1 cup sugar</li>
<li>1/2 cup sour cream (or greek yogurt)</li>
<li>1 cup yogurt</li>
<li>2 eggs</li>
<li>1/3 cup canola oil</li>
<li>zest of 2 Meyer lemons (or regular lemons)</li>
<li>1/4 cup juice from Meyer lemons (or more!)</li>
<li>1 cup fresh or frozen blueberries (can omit if necessary)</li>
</ul>
Preheat oven to 350. Grease a muffin pan or line with muffin cups.
In a large bowl combine the sugar, sour cream, yogurt, egg, oil, and
lemon juice. Add the dry ingredients and gently stir till just
combined. Fold in the zest and the blueberries. Scoop into a standard
muffin pan, about 1/4 cup of batter per muffin cup. Bake at 350 for
25-30 minutes, or until golden brown and a toothpick comes out clean.
Devour warm with a little butter or at room temperature.<br />
<br />
http://www.heathersdish.com/1/blueberry-meyer-lemon-muffins/Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-25588127731205010892013-01-06T13:08:00.000-08:002013-01-06T13:08:02.138-08:00Lemon Salad DressingMaking it today for the second time. The first time it was really garlicky, lemony delicious. Here's hoping we can repeat.<br />
<br />
<span style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></span><br />
<span style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana; font-size: x-small;">
<b>Ingredients:</b></span></span></span><br />
<span style="font-family: Verdana;"><span style="font-family: Verdana;">
<span style="font-family: Verdana; font-size: x-small;">
<span class="ingredient">1/4 cup extra-virgin <a href="http://whatscookingamerica.net/OliveOil.htm">
<span style="color: #0000cc;">olive oil</span></a></span> (can use hazelnut or walnut oil)<br />
<span class="ingredient">2 tablespoons freshly-squeezed <a href="http://whatscookingamerica.net/juicing.htm">
<span style="color: #0000cc;">lemon juice</span></a></span>* <br />
<span class="ingredient">1/2 teaspoon Dijon-style mustard</span><br />
<span class="ingredient">3/4 teaspoon fresh <a href="http://whatscookingamerica.net/thyme.htm">
<span style="color: #0000cc;">thyme</span></a></span> leaves, chopped<span style="font-size: x-small;"> (I used dried, but reduce<span style="font-size: x-small;">d the amount)</span></span><br />
<span class="ingredient">1 clove garlic</span>, minced (more, if you like, of course)<br />
<span class="ingredient">3/4 teaspoon <a href="http://whatscookingamerica.net/Information/Salt.htm">
<span style="color: #0000cc;">coarse salt</span></a></span><br />
<span class="ingredient">Pinch coarsely-ground <a href="http://whatscookingamerica.net/Information/Pepper.htm">
<span style="color: #0000cc;">black pepper</span></a></span></span><br />
</span></span><br />
From http://whatscookingamerica.net/Salad/LemonVinaig.htm<br />
<span style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></span><br />
<br />
Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-83578248453978848112012-12-24T22:13:00.001-08:002012-12-24T22:25:15.022-08:00Merry Christmas, Our Dear Mom<div style="text-align: center;">
<br />
<b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="color: red;">Julie Mom Olson,</span></span></span></b></div>
<div style="text-align: center;">
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: orange;"><span style="font-size: small;"><span style="font-size: small;">i</span>n gratitude for your talents </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: orange;"><span style="font-size: small;">and <span style="font-size: small;">longsuffering encouragement of our talents,</span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">you are warmly invited to </span><span style="font-size: small;">attend </span></span></span></div>
<div style="text-align: center;">
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;"><b><span style="font-weight: normal;"><span style="color: #38761d;"><i>A Christmas Concert</i></span></span></b></span></div>
<div style="text-align: center;">
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #6fa8dc;"><span style="font-size: small;">i<span style="font-size: small;">n your honor.</span></span></span><b><span style="font-size: small;"><br /></span></b></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;"><br /></span></b></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: #0b5394;"><span style="font-size: small;">Wednesday, December 2<span style="font-size: small;">6</span>, 2012</span></span></b></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #0b5394;"><span style="font-size: small;"> 6 - 7:30 pm </span></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #0b5394;"><span style="font-size: small;">Hilton Head LDS Chapel</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: center;">
<span style="color: #351c75;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Performances will include</span></span></span></div>
<ul style="text-align: center;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #a64d79;">"Mary and the Shepherds" by Sarah L. Brinton</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #a64d79;">"I Heard the Bells on Christmas Day" by Joseph A. Olson</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #a64d79;"><span style="color: #a64d79;">Storytelling by Jacob J. Olson</span> </span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #a64d79;">Other Live Performances by Other Olsons and Adopted Olsons</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="color: #a64d79;">Much, Much More<span style="color: black;">!</span></span></span></li>
</ul>
<div style="text-align: center;">
<span style="color: #20124d; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Simple refreshments will be served.</span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #a64d79;"><span style="color: #4c1130;"><i>(Merry, merry Christmas, Juliemom. We love you so, so much.)</i></span><span style="color: #660000;"></span></span></span></div>
<div style="text-align: center;">
</div>
<ul style="text-align: center;">
</ul>
Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-64584936543718591862012-12-24T21:00:00.000-08:002012-12-24T22:27:38.487-08:00The Olson Favorite Books<i>Dear Bekaroo, </i><br />
<br />
<i>You said your secret Christmas dream was to have a list of the favorite books of those in our family. Turns out, this was a difficult task. For people like us, favorites can be hard to come by. But we thought hard, culled our lists, set aside our reservations about ignoring most of the readerly world, and (mostly) made the tough calls in order to make your Christmas dream come true.</i> <i>We love you so much. And we're so glad to have you in our family of readers.</i><br />
<br />
<i>With so much love,</i><br />
<br />
<i>Your doting familia</i><br />
<br />
<b>OUR FAVORITE BOOKS LIST! (December 2012)</b><br />
<b> </b><i> </i><br />
Grandpa Olson: Team of Rivals by Doris Kearns Goodwin<br />
Dad: Bleak House by Charles Dickens; The Little Prince by Antoine de Saint-Exupery<br />
Mom: Dandelion Wine by Ray Bradbury<br />
<br />
N: Ender's Game by Orson Scott Card<br />
S: Ender's Game by Orson Scott Card <br />
C: Socks by Beverly Cleary; The Secret Series by Pseudonymous Bosch; Harry Potter by J.K. Rowling <br />
<br />
D: Ender's Game by Orson Scott Card; Purity of Heart by Soren Kierkegaard; The Little Prince by Antoine de Saint-Exupery<br />
A: Animal Dreams by Barbara Kingsolver<br />
S: Amazing Pokemon Guide Book by Modern Publishing (Dan: "We tried to
encourage him away from this one to something more literary, but alas. .
.")<br />
M: My Friend Is Sad by Mo Willems<i></i><br />
<i><br /></i>
E: Crime and Punishment by Fyodor Dostoevsky<br />
A: The Five Love Languages by Gary Chapman; Pride and Prejudice by Jane Austen; Ender’s Game by Orson Scott Card; The Anatomy of Peace by The Arbinger Institute<br />
I: The Hobbit by J.R. Tolkien<br />
A: Nerds by Michael Buckley<br />
E: Nate the Great by Marjorie Sharmat<br />
<br />
S: For the Time Being by Annie Dillard; The English Patient by Michael Ondaatje<br />
J: Ender's Game by Orson Scott Card; The Peacegiver by James L. Ferrell<br />
<br />
Jos: James and the Giant Peach by Roald Dahl<br />
Jac: The Westing Game by Ellen Raskin; Crime and Punishment by Fyodor Dostoevsky (Jacob: "Picking is hard!")<br />
P: The Oxford Book of American Poetry (Favorite poet: A.R. Ammons)<br />
R:
The Little Prince by Antoine de Saint-Exupery; Till We Have Faces by
C.S. Lewis; Persuasion by Jane Austen; Walk Two Moons by Sharon CreechSarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-41472908518874840332012-12-16T20:24:00.000-08:002012-12-18T11:45:13.532-08:00Chewy Ginger Snaps<i>I'm always on the lookout for a go-to chewy ginger snap recipe. These are neither as chewy nor as dark as I want mine to be, but they are delicious (if a little sweet). They were especially good after I'd refrigerated the dough for five days or so. I baked them for seven minutes at 350 (my oven runs hot), and they were puffy, toasted, and chewy. Very nice.</i><br />
<br />
<div>
2 cups sugar<br />
1/4 cup additional sugar, for rolling cookies<br />
1 1/2 cups vegetable oil<br />
2 eggs<br />
1/2 cup molasses<br />
4 cups all-purpose flour<br />
4 teaspoons baking soda<br />
1 tablespoon ground ginger<br />
2 teaspoons cinnamon<br />
1 teaspoon salt</div>
<div>
</div>
<div>
</div>
<div>
<div>
<ol>
<li>Preheat oven to 350°F.</li>
<li>In a large bowl, combine sugar and oil.</li>
<li>Beat in eggs.</li>
<li>Stir in molasses.</li>
<li>In a small bowl combine flour, baking soda, ginger, cinnamon, and salt.</li>
<li>Gradually add dry ingredients to wet ingredients mixing well.</li>
<li>Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.</li>
<li>Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.</li>
<li>Allow
cookies to cool. Store the cookies in a covered container with a slice
of bread (to keep the cookies soft and
chewy).</li>
</ol>
Adapted from <a href="http://www.food.com/recipe/the-best-ever-chewy-gingersnaps-274188">http://www.food.com/recipe/the-best-ever-chewy-gingersnaps-274188</a></div>
</div>
Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-77297693754583613932012-12-12T21:24:00.001-08:002012-12-12T21:24:31.438-08:00Frog's Eye Salad<i>A Utah classic that didn't make it into Mom's repertoire until at least 1994, when my second oldest brother left home. He says that he did not grow up eating this and that it is not part of his understanding of family classics. It is part of mine.</i><br />
<br />
<b>Custard<i> </i></b><br />
Cook until thick (1 minute):<br />
1 C sugar<br />
2 T flour<br />
1 3/4 C pineapple juice<br />
2 eggs, beaten<br />
<br />
Add 1 T lemon juice.<br />
<br />
Cook 1 package frog's eye pasta. <br />
<br />
Drain 2 cans pineapple chunks<br />
3 cans mandarin oranges<br />
1 can crushed pineapple<br />
9 oz. non-dairy cream<br />
1 package small marshmallows<br />
<br />
Combine ingredients when pasta is cool. Chill.Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-74508451434978316832012-12-12T21:21:00.000-08:002012-12-12T21:21:11.171-08:00Grandma Olson's Baked Beans<i>My mom made essentially this recipe for our baked beans for years, and I loved them because they were unusually indulgent (my mom didn't do indulgent all that often). Now I realize it's because they had so much sugar. It turns out it's a recipe my mom credits my grandmother, her mother-in-law, with. My Grandma Olson passed away this Fall. I record this recipe in her honor and in ours. If my memory serves, it's rockstar.</i><br />
<br />
2 cans pink beans<br />
3/4 C brown sugar<br />
1 1/2 t Worcestershire sauce<br />
1 C ketchup<br />
1/4 C molasses<br />
2 medium onions, fried and drained<br />
2 medium green peppers, fried and drained<br />
1 lb bacon, fried and drained<br />
<br />
Combine. Bake 30 minutes at 325.Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-80866085942801629242012-12-12T21:18:00.001-08:002012-12-12T21:18:21.423-08:00Creamy Elephant Pie<i>This recipe is included mostly out of nostalgia. Once I stumbled on this pie in some cookbook I had, I made it very often, especially my sophomore year, as I forayed into self-sustenance. I named it "Elephant Pie" for some reason no longer clear to me, but back then, I thought it was so clever. I was also 19.</i><br />
<br />
2 eggs<br />
1 14-oz can sweetened condensed milk<br />
1 1/2 t finely shredded lime peel (note: I guarantee I did not use this in college; I did not buy fancy fresh produce like limes until at least grad school, if not later)<br />
1/3 C lime juice<br />
<br />
Beat eggs till slightly thickened. Stir in condensed milk, peel, and juice. Spoon into baked pastry shell. Cover and chill about four hours or till firm.Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0tag:blogger.com,1999:blog-7356874.post-48922295738071771772012-12-12T21:14:00.001-08:002012-12-12T21:14:13.068-08:00Smiths' French Bread<i>My cousins' cousins moved to Long Island in the 90s, making them our closest "relatives." Their mother, my essentially Aunt Janeel, bowled us over with her strength of character, her productivity, and her amazing bread. My mom adopted it quickly in our household. I've never made it, but I have the recipe should I decide I ever need French Bread pronto.</i><br />
<br />
3 3/8 C water<br />
3 T sugar<br />
3 T yeast<br />
1 1/2 t salt<br />
3 T oil<br />
9 C flour<br />
<br />
Beat in mixer with hook 5 times, rest 10 minutes in between each. Shape into two loaves. Grease cookie sheets. Bake (at some unspecified temperature).Sarah Louisehttp://www.blogger.com/profile/10202621268907458846noreply@blogger.com0