Saturday, December 12, 2009

Dutch Babies (German Pancakes)

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4 Eggs
½ c. Milk
¼ c. Flour
4 T. Butter (use less)
Pre-heat oven to 425. Place butter in skillet and melt in oven. While melting butter, mix eggs, milk, flour, and salt with beaters until foamy. Pour into skillet and bake.
Serve with lemon juice and powdered sugar.

When I was on my mission, my companion, Elder Brown, made German Pancakes for us once. I’ve been making them a lot lately.

The recipe above is copied directly from Grammy Marian’s recipe card. I didn’t know until this year that this was something she loved.

The picture on the right shows a Dutch Baby with pureed frozen strawberry. It’s best to add some sugar to the strawberries, as they’re a bit tart otherwise.

Lemon is a great topping for these. One time, I also made an orange sauce that was really good too. I just juiced an orange, put in a little bit of orange zest, sugar, and cornstarch, and left it on the stove on low for a some time, while I went and did other things.

I usually just bake my Dutch Babies in a Pyrex dish or something. Sometimes I do it in the toaster oven, but then I have to be careful that it doesn’t puff up so high that it makes a mess inside there.

Monday, December 7, 2009

Chard Potato Soup


Tamara came up with this recipe all on her own. Today was cold and rainy, so it was time for soup. Our superfluity of potatoes was the genesis of this idea. We also had Swiss Chard in the garden, ready for harvesting, that we had never yet used.

2 very large potatoes

onion and garlic, sautéed

@1/2 lb cheese

chicken bouillon to taste

Several large leave of Swiss Chard

Sauté onions and garlic until onions are thoroughly soft so they don’t give Jack a headache. Boil potatoes in water with onion, garlic, and bouillon. While potatoes are boiling, send your husband out to harvest Swiss Chard and make sure he washes the chard before letting him cut it into bits with scissors. When the potatoes are soft enough to eat, add the chard. Let boil just a couple minutes then remove from the heat. Ask your husband to go back out and harvest another chard leaf to be cut into garnish. Make sure he gets one with a pretty red stem. While he’s doing that, add the cheese to the soup. This will help it cool down to eating temperature (especially if the cheese had been inhabiting the freezer up until this point.)

Serve soup in fancy Christmas dishes and garnish with ground sea salt, fresh ground pepper, and cut chard. Sour cream adds to the luxurious texture and gives it a certain je ne sais quoi. Don’t be surprised if this fabulous dish pops up at your favorite fancy restaurant as the soup of the day. It’s really good.

Wednesday, December 2, 2009

Sweet Potato Souffle

This is one of my favorite sweet potato recipes. This recipes is from my good friend, Vicki Gunnerson. I think of her when I make this recipe and remember good times.
3 cups mashed sweet potatoes
1/2 cup sugar
2 eggs, beaten
1/4 cup margarine
1/4 tsp. nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp. vanilla
Beat with mixer until light and fluffy. Fold in 1/2 cup raisins (optional at our house).

3/4 cup brown sugar
1/4 cup flour
1/2 cup chopped nuts
2 Tbsp. melted margarine
Mix together and crumble over the top of the souffle.
Bake 20-30 minutes at 350 degrees.

Purists like to boil and mash fresh sweet potatoes. Because I have a 20 year supply of canned sweet potatoes (as not many in this household like them), I drain a can really well and then mash.

Turkey Dressing, Harmon Traditional

1 large loaf bread
1 + large onion, chopped finely
3/4 lb margarine
1 + tsp sage
5 eggs
Celery, chopped finely
1 tsp. salt

My mother and grandmother made homemade bread for dressing. Amounts of celery and pepper per your preference. This recipe fills one turkey. Remember to not tightly pack the dressing in the turkey to be sure dressing is thoroughly cooked (raw eggs), or you could change the recipe and use pasteurized eggs.

Thursday, November 26, 2009

Thanksgiving Turkey Cookies from

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Wednesday, November 25, 2009

Mixed Veggies with a twist!

Broccoli and Squash Medley from

2bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
2cups 1/2-inch cubes peeled butternut squash (1 1/2 lb)
1/2cup orange juice
1/4cup butter or margarine, melted
1/2cup sweetened dried cranberries
1/2cup finely chopped pecans, toasted
1tablespoon grated orange peel
1teaspoon salt

1.Cook broccoli as directed on bag; set aside.
2.Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
3.Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

High Altitude (3500-6500 ft):
Increase orange juice to 1 cup. Cook squash 18 to 20 minutes.

Saturday, November 21, 2009

Gingerbread Pancakes

We gave this recipe a try this morning. We thought they were good for a nice change-but still prefer the pumpkin pancakes.

Gingerbread Pancakes
1 cup flour
1/2 teaspoon cinnamon
dash of cloves
1/2 teaspoon ginger
3 Tablespoons molasses
1-1/2 teaspoons baking powder
1 egg, lightly beaten
1 Tablespoon vegetable oil
1/2 cup milk

Stir together flour, baking powder, cinnamon, ginger, and cloves. Add milk, molasses, vegetable oil, and egg to the flour mixture and mix quickly. Don't over beat. It's all right to let the batter stand or "rest'' before cooking. Pour batter onto a hot greased skillet, cooking for 2 or 3 minutes. Turn pancakes when bubbles appear on the upper surface. You may add more milk to make batter thinner. You may also reduce the amount of molasses for lighter pancakes. Serve with fresh whipped cream and warm maple syrup.

Thursday, November 12, 2009

Favorite Pumpkin Dessert

1 ½ cup granulated sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
4 cups pumpkin puree (~32 oz can)
2 cans evaporated milk
1 yellow cake mix
1 cube of butter or margarine softened

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into 9x13 baking glass.
Cut butter into cake mix (like when making pie dough. Use a fork or pastry blender.)
Top batter with cake and butter mixture.
Bake in preheated 425⁰F oven for 15 minutes. Reduce temperature to 350⁰ F; bake for 40-50 minutes or until knife inserted near center comes out clean.
Serve warm or cold. Goes great with vanilla ice cream.

Saturday, October 17, 2009

Pumpkin-Pecan Coffee Cake

I invited a friend over for breakfast, then another and another. Until we had more people than chairs. :) That’s the way to start a Saturday morning, if you ask me.


I doubled the following recipe and baked it in my favorite Bundt pan.


8 servings (serving size: 1 wedge)


  • 1 teaspoon butter or stick margarine
  • 1/4 cup regular oats
  • 3 tablespoons brown sugar
  • 3 tablespoons chopped pecans
  • 3 tablespoons butter or stick margarine, softened
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon baking soda
  • 1/2 cup canned pumpkin
  • 1/2 cup low-fat buttermilk


Preheat oven to 350°.

Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.

Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes). Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.

Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.

From MyRecipes

Tuesday, October 13, 2009

A variation on the fall theme: Pumpkin Waffles

I had some friends over yesterday morning for a Columbus Day breakfast complete with pumpkin waffles and bacon. Yum yum.

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I just used the recipe for the pumpkin pancakes and topped them with chocolate chips, whipped cream, and nutmeg. I believe maple syrup was involved too. They were a hit.

Saturday, October 3, 2009

Pumpkin Pancakes

We all love fall and going out for pumpkin pancakes. Since we didn't have enough time this morning before general conference, I looked up some recipes and chose this one. It is delicious, a keeper and hopefully an October conference tradition!

Pumpkin pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. (Spread scoop of batter out into bigger pancake so not so thick. Don't add extra milk or it will dilute pumpkin flavor.)


Saturday, August 8, 2009

Amish Sweet Dill Pickles

Hi Jocelyn -

Here is the zucchini pickles that you wanted. Elizabeth gave it to me. She says that she likes it with cucumbers instead of zucchini. I can see no difference and I can grow zucchini easily. Cucumbers are a lot more work.

Amish Sweet Dill Pickles

Bring to a boil: 3 Cups sugar, 2 Tablespoons salt, 2 Cups vinegar (I used apple cider vinegar), 2 Cups water.

Place in each pint jar (about 4 pint jars): sliced cucumbers or zucchini,

1 whole garlic clove, 1 dill sprig (1 teaspoon of dill weed is about the same as 4 dill sprigs)

Pour liquid into jars. Seal. Process about 15 minutes in steam canner.

These are better if eaten next month.
Love – Grandma


Brent and I visited Grandpa and Grandma when we were in Provo and Grandma made us a very tasty lunch of grilled cheese sandwiches (with mustard), potato salad, and these delicious pickles. Now I just need a garden!

Sunday, July 12, 2009

Tomato Salad

One of the things that Grammy like to eat is fresh tomatoes from the garden with chopped basil, also from her garden. Tamara and I also like to eat this. We cut the tomatoes in quarters because their cherry tomatoes.
Not only has Grammy passed on her enjoyment of this favorite dish, she also passes on fresh tomatoes and basil from her garden every week or so. We love it.

Tuesday, June 30, 2009

Orange Julius

The other day, I found Tamara's Orange Julius recipe, and I thought I should scan it in because it would be fun for everyone to see this old beat up recipe for a family favorite. So I got online to do it, and that very day, Michael had already done the same thing with another recipe! My thunder was stolen and I had other things to do, so I forgot about it for a while.

Today, I came across the recipe again and I decided to scan and post it anyway. The family will still enjoy and I'll reduce my pile of papers by 1 card.

Orange Julius

1 6oz can frozen orange juice
1 cup milk
1 cup water
1/2 cup sugar
1 teaspoon vanilla
10-12 ice cubes
Blenderize the above ingredients in a blender.

Brent, if you have any expertise to add, please comment, or anyone else for that matter. :D

Sunday, May 17, 2009


2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 pinch baking soda
1 teaspoon salt
1/4 cup oil
2 eggs
2 cups milk

Combine dry ingredients in mixing bowl
Add eggs and 1 cup milk
Mix well, add remaining milk a little at a time, mixing until desired consistency is reached.

I know that this is not an exotic dish, but since it is a family favorite and our copy of the recipe was fading, I thought it would be good to post it.

Sunday, April 12, 2009

Resurrection Rolls

Happy Easter! These rolls remind us that the tomb was empty after Jesus was resurrected.

Bread dough or to be quick and easy you can use canned refrigerated biscuits.
Large marshmallows
Cinnamon sugar
Melted butter/margarine

Press out refrigerated biscuit to flat large circle (not too thin) or do same with small balls of bread dough. Melt margarine and dip marshmallow in margarine. Roll marshmallow in cinnamon sugar and place into center of bread dough. Wrap marshmallow carefully in bread dough and pinch ends together tightly. Place in greased baking dish and bake at 350 for 10-15 minutes.

I made a mistake today and it turned out well too! I forgot to dip the marshmallows in the cinnamon sugar before wrapping it up in the dough. So I just dipped the roll into butter and then rolled in cinnamon sugar - tasted good too.

Tuesday, March 24, 2009

Couscous Chicken Salad with Chopped Vegetables

I actually cooked a meal for myself. Pretty amazing considering the last few months of eating sandwiches and bowls of cereal.

The creamy yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.

There's even a video: Dinner Tonight


4 servings (serving size: 1 1/2 cups)


  • Salad:
  • 1 1/2 cups water
  • 1 tablespoon olive oil, divided
  • 3/4 teaspoon salt
  • 1 cup uncooked couscous
  • 1 cup chopped yellow bell pepper
  • 1/2 cup finely chopped zucchini
  • 1/2 cup chopped mushrooms
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken
  • 1/2 cup (1/8-inch-thick) diagonally cut carrot
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons dried currants
  • 3 tablespoons finely chopped fresh mint
  • 1/8 teaspoon freshly ground black pepper

  • Dressing:
  • 1 cup plain low-fat yogurt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar


To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Nutritional Information

Calories: 368 (20% from fat)
Fat:8g (sat 2.1g,mono 4g,poly 1.2g)
Carla Fitzgerald Williams, Cooking Light, JUNE 2004

Saturday, March 21, 2009

Sweet and Sour Carrots

3 lbs carrots, peeled and sliced on the diagonal
1 diced onion
1 diced bell pepper
Cook the above until tender (in pan with a little water)

In a separate bowl mix:
1 can tomato soup
1/4 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp. mustard
1 tsp. Worchestershire sauce
1 can crushed pineapple
salt & pepper to taste

Pour sauce over carrots in a baking dish. If desired, decorate with rings of bell peppers. Bake at 375 degrees for 30-40 minutes.

A favorite recipe from a Blossom Valley ward dinner (Zauss)
Well, we didn't quite make it as the Robertson Family Singers: let's see how we do with cooking...