Lemon Bars

Recipe from Stake RS Women's Conference, Feb. 23, 2013

2 cups flour

½ cup powdered sugar

1 cup cold butter 

Heat oven to 350 degrees. Spray 9×13 pan with cooking spray (Pyrex dish works best). Mix above ingredients with a pastry cutter until well blended and pulling together. Press into pan and bake for 25minutes until slightly golden brown.   Do not bake on convect.  While the crust is cooking make the lemon layer:

4 eggs

Pinch of salt

4 tablespoons flour

2 cups sugar

2 lemons zest and juice 

In a medium bowl, beat eggs with salt with a fork. Mix in rest of ingredients. Pour over hot crust and bake for another 25 minutes.  Cool and dust with powdered sugar.  Cut into 24 bars.

Famous Mint Brownies

Recipe from Stake RS Women's Conference, Feb. 23, 2013

Whisk together:
1 ½  c. melted butter
¾  c. cocoa powder

Then add:
3 c. sugar 
6 eggs beaten 
1 ½ tsp. vanilla
¾ tsp. salt

Mix well and then add by hand:

2 ¼  c. sifted flour 

Do not over mix.

Pour into large (10x15- inch) baking tray sprayed with nonstick cooking spray.  Bake at 350° for 25-28 minutes.  Cool for a few minutes and then place in freezer for 20 minutes.

While brownies are in the freezer make first layer of topping.

Mint frosting:
¾  c. butter softened 
3 Tbsp. milk 
3 c. powdered sugar
1 tsp. peppermint extract 
Green food coloring

Mix thoroughly.  Evenly frost brownies and put back in freezer for 20 minutes. Make chocolate Ganache top layer.

Chocolate Ganache Topping:
¾  c. butter 
2 ¼ c. good semi-sweet chocolate chips 

Melt and whisk together.  Melt them together in a Pyrex measuring bowl in the microwave for one minute.  Be careful not to overheat.  It won’t look melted but once whisked it is.  Drizzle warm chocolate over brownies and spread smooth with a spatula.   Put back in freezer for another 20 minutes.

To cut, slice about ½ inch in from the edges so that every brownie is exactly square and smooth.  The edges are the best part so set those out for your kids to try.  Makes 4 dozen, 2-inch brownies or 8 dozen triangle brownies (the squares cut in half on the diagonal.)   They are better if they are chilled until serving. 

You can see the step by step process for the mint brownies and lemon bars on the blog: Make It Do, http://www.make-it-do.com/

Cream Puffs

Recipe from Stake RS Women's Conference, Feb. 23, 2013.

Purchase frozen mini cream puffs from Sam’s Club.  Dip in melted Guittard’s chocolate and return to the freezer.  Take out an hour or two before serving to let thaw slightly.

Coconut Macaroons

This is the recipe for the yummy macaroons from Stake RS Women's Conference. From the kitchen of: Jennifer Merkley (5th Ward).

2 large egg whites

Pinch of salt

1 (14oz.) can sweetened condensed milk

2 t. pure vanilla extract

2 (14 oz.) bags shredded, sweetened coconut

Heat oven to 300°.  Whisk egg whites and salt until frothy, about 2 minutes.  Add condensed milk and vanilla to egg whites; blend.  Fold in coconut with rubber spatula until well combined.  Line baking sheets with parchment liners.  Using a teaspoon or small cookie scoop form macaroons in 1¼ inch mounds about 1-inch apart.  Bake 20 minutes until golden brown.  Transfer baking sheets to cooling racks with cookies still on.  Remove macaroons when cool.  Store in airtight container.  Makes about 4 dozen.

 

Boysenberry Pie

From the kitchen of: Janeel Burningham (5^th Ward)

This is a great berry pie recipe. It works with any kind of berry.

Use a mix of raspberries, blackberries and boysenberries or blue berries for a great pie!

Filling:

6-8 cups boysenberries (depending on size of pie tin)

1-1 1/4 c. sugar

4 T. tapioca

• Combine all ingredients and stir occasionally while you make your pie crust. 

• Make your favorite crust recipe or use a frozen one, for the top and bottom crust.  Roll out half the dough and place in bottom of pie pan.  Pour in boysenberry filling.  Roll out other half of dough.  Wet edges of pie crust and place top crust on pie.  Press down edges and seal.  Prick top of crust with fork. 
• Bake and 450°F for 10 minutes then lower heat to 350°F  for 35-45 minutes until crust is golden brown on edges. 
• This is really good served warm, topped with vanilla ice cream.

Raspberry Sauce

From the kitchen of: Vivian Evans (7^th Ward)

1 half pint fresh raspberries

1/2 cup sugar

1 cup raspberry jam

1 - 2 Tbs lemon juice

Heat raspberries, sugar, lemon juice and 1/4 cup water in small saucepan. 

Bring to a boil, lower heat and simmer for 4 minutes. 


Stir in the jam and mix and until well blended. 
Can mix in a food processor. Chill.  Serve over cheesecake or other desserts.

Berry Frozen Yogurt

Boysenberry Frozen Yogurt

from the kitchen of : Audra Hinckley (2^nd Ward)

originally from the Deseret News

-This refreshing treat is very similar to a sorbet. It is a great low-fat, low sugar alternative to ice cream!

 3 cups blueberries (any berries would work)

 2/3 cup water

2/3 cup sugar                                                                           

 2/3 cup plain yogurt

In a saucepan, bring sugar and water to a boil, stirring to dissolve sugar.  Let cool completely.  Wash and stem blueberries and puree with yogurt.  Mix with the syrup mixture.  Freeze in a shallow metal cake pan for 4 hours or until firm. 

Break in to chunks; puree in food processor.  Pack into airtight containers and refreeze for 4 hours or until firm.

Berry Yogurt Parfaits

This is a easy, nutritious summer breakfast, refreshment at a bridal shower, or healthy dessert!

Fresh strawberries, raspberries, boysenberries, blueberries, etc.
Yogurt (I like vanilla, or berry)

Granola

Layer berries, and yogurt in a glass dish or cup. Sprinkle with granola. Garnish with a berry on top. Serve! Yum!

Chocolate Mousse (variation of Barefoot Contessa)

  from: Shawna Wilde- (4th Ward) Stake R.S. Secretary

Served at the Stake R.S. Leadership Meeting April 13, 2011

1 cup semisweet chocolate chips

1 oz. unsweetened chocolate, chopped

1 Tbsp. vanilla extract

12 Tbsp. unsalted butter, diced and at a cool room temperature

8 extra large eggs, separated, at room temperature

1/2 cup sugar plus 2 tablespoons, divided

Kosher salt

1/2 cup cold heavy cream

Sweetened whipped cream for decoration

• Melt chocolate chips and unsweetened chocolate in the microwave on full power for 1 minute, and then at 50% power for 2 minutes or until melted.  Let it cool to room temperature (only takes a few minutes), and then beat in the butter.

• Meanwhile, place egg yolks and 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle attachment.  Beat on high speed for about 5 minutes or until pale yellow.  When you lift the beater, the mixture will fall back on itself in a ribbon.  With the mixer on low speed, blend in the chocolate mixture.  Transfer to a larger mixing bowl.

• Measure 1 cup of egg whites and freeze or discard the rest.  Combine the cup of egg whites with a pinch of salt and 1 Tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on high speed until stiff but not dry.  Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.

• In the same bowl of the electric mixer fitted with the whisk attachment, beat the heavy cream and the remaining 1 Tablespoon of sugar until firm.  Carefully fold the whipped cream into the chocolate mixture.  Pour the mousse into a 2 quart serving dish or individual serving dishes.  Cover with plastic wrap and chill for a few hours or overnight and up to a week.

Decorate with sweetened whipped cream and shaved chocolate just before serving.

Cupcakes- Stake R.S. Dinner- Sept. 2010

*The Citrus,Coconut,and Vanilla Cupcakes are from the kitchen of Amy Johnson- 4th Ward. Thanks Amy!

CITRUS CUPCAKES

1 ¾ cups all-purpose flour

1 ¼ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¾ cups sugar

½ cup butter, softened

2 eggs

1 teaspoon vanilla

1 cup sour cream

Zest of 1 lemon

Zest of 1 lime

Preheat oven to 350 degrees. With a paddle attachment, beat the butter and sugar together until light. Beat in the eggs, one at a time. Add the vanilla, zests, and sour cream and beat until smooth. Finally, sift the dry ingredients directly into the bowl and mix well on a low-medium speed. Spoon the batter into muffin tin lined with papers. Bake for 15 minutes. Cool on a rack. Frost with Citrus Frosting.

Makes 16 cupcakes.

CITRUS FROSTING

4 ounces cream cheese, softened

3 cups powdered sugar

½ cup butter, softened

2 teaspoons lemon juice

2 teaspoons lime juice

With the mixer, combine 1 cup of sugar with the butter and cream cheese. Beat until very smooth. Next, add the rest of the sugar and salt and beat until smooth. Finally, add the citrus juices and beat on medium speed for two minutes or so.

From the Sara Voortmeyer

COCONUT CUPCAKES

¾ pound butter at room temperature

2 cups sugar

5 eggs

1 ½ teaspoon vanilla

1 ½ teaspoon almond extract

3 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

14 ounces shredded coconut

Cream Cheese Icing

Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs and extracts. Add blended dry ingredients alternately with buttermilk; fold in half of the coconut. Fill muffin tins with batter; bake at 350 for 22-25 minutes. Allow to cool in pan for 15 minutes; remove to rack and cool completely. Frost with icing and sprinkle with remaining coconut. Makes about two dozen cupcakes.

CREAM CHEESE ICING

1 pound cream cheese at room temperature

¾ pound butter at room temperature

1 teaspoon vanilla

½ teaspoon almond extract

1 ½ pounds powdered sugar

Blend until smooth and frost.

From Barefoot Contessa

TRADITIONAL VANILLA CUPCAKES

1 cup butter, softened

2 cups sugar

4 eggs, at room temperature

1 ½ cups self-rising flour

1 ½ cups all-purpose flour

1 cup buttermilk

1 teaspoon vanilla

Cream butter until smooth, add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Combine flour and add in four parts, alternately with milk, beating well after each addition. Scoop into prepared pans; bake at 350 for 20-25 minutes.

Makes 2 dozen cupcakes.

From The Magnolia Bakery Cookbook

VANILLA BUTTERCREAM ICING

1 cup butter, softened

8 cups powdered sugar

½ cup milk

2 teaspoons vanilla

Blend until spreading consistency.

From The Magnolia Bakery Cookbook

CHOCOLATE DEVIL'S FOOD CUPCAKES

from the kitchen of Amy Knight- 4th Ward

¾ c. boiling water

¾ c. cocoa powder

6 oz. of butter

2 c. sugar

1 t. salt

1 t. vanilla extract

3 eggs

2 ½ c. flour

1 t. baking soda

1 t. baking powder

1 c. buttermilk

Ganache, (recipe follows)

Chocolate Buttercream Frosting, (recipe follows)

Preheat oven to 350 degrees. Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Fill each cupcake paper 1/3 full, and then place a tablespoon of Ganache on top of the batter and cover Ganache with another layer of batter. Do not overfill cupcakes. Total batter and Ganache should only fill the cupcake papers 2/3 full. Bake for 20 to 25 minutes.

Let cool completely before frosting with Chocolate Butter-cream Frosting.

Ganache:

8 oz. chocolate

¾ cup heavy cream

2 T. sugar

2 T. butter

Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted and Ganache is smooth.

From: Martin Howard, New York, NY, Food Network

CHOCOLATE BUTTERCREAM FROSTING

1/4 c. (1/2 cube) butter, softened

2 T. milk

1 t. vanilla

2-4 T. baking cocoa

2 c. powdered sugar

Mix with an electric mixer until well blended and a good spreading consistency.