Rubarb Pie

It is Father's day and Bruce wanted Rubarb Pie, this is the recipe he grew up having and this year we had a great harvest of rubarb in our yard.
2 1/2 cup sugar
1/4 c flour
2 eggs, slightly beaten
2 teaspoon lemon juice
dash of salt
2T butter- dot on top , do not mix in

Mix together and turn into pie crust, dot with butter and top with pie crust. cut a slit,
Bake 450 for 10 minute
then 350 for 30 minutes
 
Pie Crust, Bruce likes the pie crust recipe from Salt Lake Jr League cook book and He does make the best pie crust...
I like Pampered Chef
3 cups flour
1 teaspoon salt
3/4 c shortening
1 t viegar
1 egg
2-3 T cold water

Cut flour and salt into shortening till pie size balls form
Add vinegar mixed with egg
Add 1 T cold water at a time till forms a ball, divide into 2 balls.

Roll each ball between saran wrap or a ziploc bag cut on the sides into a circle, peel off top plastic and place upside down into pie pan, peeling off plastic on other side

TOP RAMEN CABBAGE SALAD

This is Megan's fav and I added it for her to have at college

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2 tbsp. sesame seeds
1/2 c. slivered almonds
1 head cabbage, shredded
4 green onions, chopped finely
1 pkg. Top Ramen raw noodles, broken

DRESSING:

4 tsp. sugar
6 tbsp. vinegar
1 tsp. pepper
1 c. sesame oil
Flavor packet from Top Ramen

Lightly toast sesame seeds and almonds in frying pan. Cool. Combine cabbage and onions. Combine slivered almonds, sesame seeds and noodles. Toss with dressing just before serving.

Oat Bran Bread

I got this recipe from Michelle Larsen and we love it!  It makes 4 loaves so being the RS president, this is the bread I make to take to people and everyone asks for the recipe but I haven't ever shared till now.  I always make it different everytime that is probably why, I grind regular oatmeal instead of quick oats and I add flax sometimes instead of oat bran.  I use honey instead of sugar and I always use 1/2 WW flour and then bread four. Here is the original recipe:

Bake 350 preheat oven
2 pkg yeast dissolved in 1/2 c warm water
Mix in mixer: 3/4 c oil
3/4 c sugar
1/4 c molasses
2 teas salt
1/4 c wheat germ
1/4 c oat bran
4 c warm water
Mix well and Add yeast,
2 c quick oats
3 c flour, WW and 2 c white flour ( total around 10 cups)
Beat till smooth and then add 5 more cups of flour, white
to make a soft smooth dough
let rise for 1 hour, shape into 4 loaves and let double ( 30 minutes ) then bake 30-35 minutes

Horton's Pancakes or Crepes

I can not believe I haven't put Bruce's pancake recipe on my blog.
Here it is.  I has become famous around our house as we have pancake parties for sleepovers.  We had blueberries, bananas and swirl cinammon  ( butter brown sugar and cinammon) while they are cooking.

2 C. flour
2T baking powder
1 t. salt
4 eggs
1/3c  sugar
2 C. milk or buttermilk
1/3 C. oil
Beat eggs, add milk, stir in oil, add dry ingredients.  Beat until smooth.  (If you’re using all dry powders, you can simply add all your dry ingredients, water, and oil.
For waffles, sepearate the egg whites, whip and fold in at the end. 


GERMAN PANCAKES
I am putting together recipe books for my girls and they want my German Pancake recipe, a sunday before or after church tradition.  I sprinkle with lemon and powdered sugar when come out of oven
Preheat oven to 450 degree
In a metal pan 8x11, add 1/4 c butter, sliced and place in oven till butter melts- watch so doesn't burn!
Mix  in a blender or mix with beater in a bowl till blended well, lots of air 
6 eggs
1 cup milk
1 cup flour
dash of salt
Remove pan from oven, coat with melted butter and immediately pour the egg mixture into pan and return to oven for 15-20 minutes.  Will form peaks and be slightly golden when done.  feeds 4-6

 to make individual or for 2
use a metal pie tin and 1T butter, melt in 450 degree oven- watch!
Blend
2 eggs
1/3 cup of milk
1/3 cup of flour
Pour into pie pan and bake for 10-15 minutes.

CREPES    makes 9-12 or serves 3-4.     I always double it for the family. 
3 eggs
1 cup flour
1 cup milk
dash salt
2 T butter melted
Mix together, cover and let stand for 1/2 hour (want the air out)
Heat up an 8"-10" skillet or crepe pan till really hot.   coat with non stick spray and pour 1/4c -1/3 c batter into pan and roll till thinly coats the bottom, cook over med high heat for 30 sec, till starts to bubble then then flip and cook 1 minute on the other side till barely golden.  Repeat!

White Chicken Chili

White Chicken Chili

1 pound boneless chicken, cubed

1 medium onion

2 ½ t garlic powder

1T oil

In large sauce pan, Saute chicken, onion and garlic in oil till not pink.

Add:

2 can great white northern beans ( 15 oz can) drained and rinsed

1 can broth (14 oz)

2 can green chilis, diced ( 4 oz)

1 teas salt

½ t pepper

1 teas oregeno

¼ teas cayenne pepper

Bring to a boil and reduce heat, simmer for 30 minutes

Remove from heat and stir in

1 cup sour cream

½ c cream I use fat free sourcream , a little less and fat free half n half it is not as thick

Serve!

Homemade Ice Cream

This summer, I bought a new ice cream freezer and took it to Rockville with us and we made ice cream every night!  Here are some of the recipes that we love... I ended up making plain vanilla everytime and then having a side bar of crushed up candy bars ( butterfinger, reeses and snickers) , oreos and fruit ( strawberries, rasp and bananas)  do people could mix in what they liked. 

Ice Cream recipes:

Coconut Ice Cream

I have gotten away from cooking the custard first so I left off the cornstarch and didn't cook it.

Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1/4 teaspoon salt
1 cup half-and-half (or I used evaporated milk because I had it on hand)
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract

Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 3 to 5 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.

In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer (or wire whisk) until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.

Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar.

Then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.

Stir the chilled custard, then freeze according to the manufacturer’s instructions. (The mixture should be about 1 quart) When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours. (We froze ours overnight and had perfect, scoopable ice cream the next day.)