from my dad
4 eggs, separated
3 1/2 cups whole wheat flour
1 TBSP baking powder
1 tsp salt
3 1/2 cups milk
1/2 cup oil
Whip egg whites until stiff peaks form. Sift together dry ingredients. Beat together wet ingredients and add to dry. Gently fold in beaten egg whites. Make into waffles.
Tuesday, January 17, 2012
Wednesday, January 11, 2012
Christina's Italian Celebration Soup
from The Essential Mormon Cookbook
1/2 C butter
3 garlic cloves, minced
1/2 C flour
2 (10 3/4 oz) cans chicken broth
1 C milk
1 C half-and-half
1 C white grape juice
2 TBSP lemon juice
1 tsp dried oregano
1/2 tsp dried thyme
3/4 grated Monterey Jack cheese
1/2 C grated Parmesan cheese
In a large saucepan, melt butter. Briefly saute garlic, about one minute. Add flour and stir until blended. Add chicken broth and stir over medium heat until smooth. Gradually add milk, half-and-half and white grape juice. Stir in lemon juice, oregano and thyme. Cook and stir until mixture comes to a full boil. Cook about two more minutes or until well thickened. Remove from heat. Stir in grated Monterey Jack cheese and 1/4 C Parmesan cheese. Serve hot. Garnish individual servings with remaining Parmesan cheese and parsley, if desired.
1/2 C butter
3 garlic cloves, minced
1/2 C flour
2 (10 3/4 oz) cans chicken broth
1 C milk
1 C half-and-half
1 C white grape juice
2 TBSP lemon juice
1 tsp dried oregano
1/2 tsp dried thyme
3/4 grated Monterey Jack cheese
1/2 C grated Parmesan cheese
In a large saucepan, melt butter. Briefly saute garlic, about one minute. Add flour and stir until blended. Add chicken broth and stir over medium heat until smooth. Gradually add milk, half-and-half and white grape juice. Stir in lemon juice, oregano and thyme. Cook and stir until mixture comes to a full boil. Cook about two more minutes or until well thickened. Remove from heat. Stir in grated Monterey Jack cheese and 1/4 C Parmesan cheese. Serve hot. Garnish individual servings with remaining Parmesan cheese and parsley, if desired.
Christina's Honey Taffy
from The Essential Mormon Cookbook
2 C honey
1 C sugar
1 C cream
In heavy saucepan combine all ingredients. Cook over low heat, stirring until sugar is dissolved. Continue cooking, stirriing as little as possible. When mixture reaches hard ball stage (260 degrees F), remove from heat and pour into a shallow, buttered 9x13 inch pan. Turn edges with a spatular to prevent candy from hardening. When just cool enough to handle, divide in about 6 lengths and pull candy using buttered fingertips. Continue pulling until light and fluffy. Twist into ropes of desired thickness and then cut with kitchen shears into bite-size pieces. Wrap each piece with wax paper.
2 C honey
1 C sugar
1 C cream
In heavy saucepan combine all ingredients. Cook over low heat, stirring until sugar is dissolved. Continue cooking, stirriing as little as possible. When mixture reaches hard ball stage (260 degrees F), remove from heat and pour into a shallow, buttered 9x13 inch pan. Turn edges with a spatular to prevent candy from hardening. When just cool enough to handle, divide in about 6 lengths and pull candy using buttered fingertips. Continue pulling until light and fluffy. Twist into ropes of desired thickness and then cut with kitchen shears into bite-size pieces. Wrap each piece with wax paper.
Christina's Pumpkin Bread
from The Essential Mormon Cookbook
1/2 C butter
1 C sugar
2 eggs
3/4 C canned pumpkin
1 3/4 C flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp dry ginger
1/4 tsp ground cloves
3/4 C chocolate chips (optional)
3/4 C chopped pecans (optional)
Cream butter and sugar. Add eggs and mix well. Add pumpkin and mix. Set aside. Sift dry ingredients in a large bowl. Gradually add dry ingredients to creamy mixture. Beat until blended. Add chocolate chips and pecans if using.
Grease one bread pan (or four mini loaf pans). Bake at 350 F for 1 hour for large loaf or 35-40 minutes for mini loaves.
1/2 C butter
1 C sugar
2 eggs
3/4 C canned pumpkin
1 3/4 C flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp dry ginger
1/4 tsp ground cloves
3/4 C chocolate chips (optional)
3/4 C chopped pecans (optional)
Cream butter and sugar. Add eggs and mix well. Add pumpkin and mix. Set aside. Sift dry ingredients in a large bowl. Gradually add dry ingredients to creamy mixture. Beat until blended. Add chocolate chips and pecans if using.
Grease one bread pan (or four mini loaf pans). Bake at 350 F for 1 hour for large loaf or 35-40 minutes for mini loaves.