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Monday, August 11, 2014

Mini Thumbprint Jam Scones

I fell in love with this recipe when I read about the baker Alice Currah in a beautiful magazine called Where Women Cook (which was a delightful birthday gift from my BFF, Cori, whose own scrumptious recipes are sprinkled throughout this blog).

Okay, true confession . . . maybe I liked the article about Alice, but drooled like a French Mastiff when I saw the delectable photos of the scones in said magazine.  See for yourself:

I knew these would be the perfect dessert to add to my "summer harvest" spread when I hosted book club at the beginning of August.
Summer harvest book club fare . . .
I love cooking for the ladies I love!
And guess what?  Everyone liked them more than rhubarb-raspberry pie made with rhubarb and raspberries I harvested that day, more than huckleberry buckle made with HOURS OF MY LIFE that I spent picking tiny-but-precious huckleberries, and even more than the apple pie made with three types of heirloom early-ripening apples (Red Astraiken, Carroll, and Goodland) that I picked from my dad's orchard just three days before book club and peeled and cut by hand because each apple is too uniquely shaped and sized for the peeler-corer-slicer.

That's how good these scones are.

I used my mom's Nanking Cherry jam/syrup (I make jam, but add a little extra water so it's more like a really thick syrup) as the jam in these scones, and that combination of cherries and almond glaze is so heavenly (this from someone who does not like cherry ANYTHING).  But I think it would also be perfectly delectable with raspberry or strawberry jam.

The recipe said to cut the disks into fourths, but I
cut them into sixths and I think they were perfect
Yummmmmmmmmmmmmmmmmmmmmm
It stopped raining just for book club!
The scones were the first dessert to disappear.
{PS- I like how you can see Brenda working
on the book club binder in the background}
I thought a cute retro fox was the perfect clipart to compliment this quintessential British confection . . .

Thursday, April 10, 2014

Becca's Best Crepes


I make crepes three times a year: Christmas morning (continuing my dad's family tradition: he used to make them for our family of eight kids growing up--he was in the kitchen all Christmas morning), and during the April and October General Conference sessions.  I have been making these crepes long enough that it is time for me to retire the old recipe card.

Old recipe card / scroll down for new one
This is a pretty rich crepe batter. As far as my kids are concerned, crepes is the most special food I can possibly make, which is why I save them for special occasions.  They look forward to any time they get to indulge in this delicious French pastry.

6.5-year-old Mollie helping make crepes for the April 2014
session of General Conference.
Favorites from April 2014: If you prefer to partake of these messages a la carte, may I suggest "Grateful in Any Circumstances," which is all about how gratitude can help us get through our most difficult times.  "Protection From Pornography--A Christ-Centered Home" is a much-needed message about how to keep our children and homes safe from this devastating plague--Linda Reeves does a masterful job of helping mothers and fathers to know what is most important, and encourages them to let unimportant things go.  And "Bear Up Their Burdens With Ease" is one of many addresses from conference which directs men and women toward understanding how they can better become a disciple of our Savior, Jesus Christ--through relying on both the strengthening and enabling power of His Atonement.

My baby boy, Calvin, at 19 months, enjoying some
Nutella sans crepes during the April 2013 
General 
ConferenceMy favorite talks were Craig A
Cardon's
"The Savior Wants to Forgive," Rosemary
Wixom's
"The Words We Speak," and L. Whitney
Clayton's
"Marriage: Watch & Learn"
My son Truman helping with crepes in October 2012
Crepes from the October 2012 session.  My favorite talks were
President Uchtdorf's about having no regrets, and
President Eyring's about removing "pavilions" that can keep
us hidden from Heaven's blessings.

Twice each year, on the first Saturday and Sunday of April, and the first Saturday and Sunday of October, members of the church of Jesus Christ of Latter-day Saints (Mormons) do not have their regular 3-hour Sunday meetings.  Instead, we watch 4-5 different 2-hour sessions of General Conference, which is when the General Authorities of the church {including the prophet, his two counselors, and the Quorum of the Twelve Apostles} give prepared messages to the entire worldwide membership of the church.  These messages are broadcast throughout the world in many different languages via radio, satellite, and Internet.  The messages are always intended to uplift, inspire, encourage, and strengthen.  If you want to know what Mormons believe, there's really not a better way to find out than to hear what the leaders of the church are telling its members.  You can read past and present conference talks on the official church website here.

If YOU have favorite talks (past and present) from the General Conferences of the Church of Jesus Christ of Latter-Day Saints, please share them in the comments box below!  This post is going to get longer and longer, because I plan on adding my favorite talk or two each time I make "Conference Crepes."

These are the crepes I made for April 2012 General Conference
"And A Little Child Shall Lead Them" by President Boyd K. Packer
was my favorite talk.
During the October 2011 General Conference, my favorite talks
was Elder Scott's "The Power of Scripture"
Brigham in April 2011 (he's a strictly Nutella man)
My favorite talks were
Elder Scott's "The Eternal Blessings of  Marriage"
and Elder Bednar's "The Spirit of Revelation."
Conference Crepes October 2010, my favorite talk was
"Courageous Parenting", by Larry R. Lawrence
April 2010, and the talk that meant the most to me was entitled
"You Are My Hands" by Dieter F. Uchtdorf

October 2009, with my sweet 2-year-old Mollie
Elder Bednar's  "More Diligent and Concerned at Home" and
Elder Christofferson's "Moral Discipline" were my favorite talks.

You MUST chill the batter, or they won't crisp like they should.  I usually mix mine up the night before and put it in the fridge or out in the garage on top of my deep-freeze.

I didn't grow up with Nutella spread, but since my husband
introduced it to me, it's pretty much all I have on my crepes.
Get two (or even three) non-stick pans going and it
will take much less time to make a huge stack.


Friday, November 22, 2013

Chicken and Dumplings

Comfort food does not get any more comforting than this.


I got this recipe from The Pioneer Woman, Ree Drummond, so you know it's good.  It was both my first time making chicken and dumplings AND (gasp!) my first time eating chicken and dumplings!  How is it possible to reach the age of 34 without partaking of the most delicious and satisfying dish in America?  I even lived in the South for 8 years . . . shame on me.  My husband (a true Southerner, who grew up in beautiful Fayetteville, Arkansas) was more excited about me making chicken and dumplings for dinner than any previous dinner-time excitement to date.

The reason I decided to tackle this dish is that he and I put up 34 quarts of canned chicken a week ago, after the Fall butchering of our laying hens.  I had more old hens than I care to admit, because I can't resist letting my hens hatch a clutch of chicks every time one of them goes broody (broody is when a hen stops laying, and only wants to sit on eggs all day, taking little or no food or water for about three weeks.  Certain breeds, like buff orpingtons, are more prone to broodiness than others--some hens will never go broody in their lifetime).
We did a bone-in method.  I added a teaspoon of chicken stock
and a pinch of fresh windowsill herbs: rosemary, sage, and thyme.
I wish all my jars had been wide-mouthed, but it was nice to not
have to buy any new jars.  Each jar had to pressure cook at 10
pounds of pressure for an hour and fifteen minutes (for our elevation)
We  have always butchered cockerels (a rooster that is less than a year old) right when they reach five months of age, but I've kept all the pullets (hens less than a year) for several years to add to my laying stock, and this Fall I realized we had too many chickens.  Knowing that the meat of these hens would be a little more tough than that of a young rooster, I researched canning chicken for weeks leading up to harvest day.  I knew from articles I had previously read that canning the meat would render it much more tender and flavorful than any other method of long-term storage, and that's what I wanted.
My favorite hen, Scarlett Johansson, with her seven "chicks" in
May 2012.  It seems like there are two cockerels for every pullet
in each clutch of chicks . . . but that means more healthy,
home-grown, hormone- free chicken in our freezer or pantry . . .
Hens free-ranging in part of my backyard.  This was in
August of 2010, before I built a fence around my garden.
Mistress Flora scratching around in the garden (July 2012)
I love my hens and always name them--they really receive the best
possible love and care during their lives.  But I am also a meat-eater,
and there's not better way to ensure the quality of your meat than
to raise your own.  I know it may seem corny to many people, but
my husband always thanks the chickens for their lives before he
butchers them.  We give them a good life, and they do the same for us.
This photo is from this past Spring (May 2013) when my Nanking
cherry trees were in bloom.  This isn't even close to all the chickens
we had--it was definitely time to butcher.  To quote Barbara
Kingsolver: "Having no self-sustaining bloodlines to back up the
industry is like having no gold standard to underpin paper currency.
 Maintaining a natural breeding poultry flock is a rebellion, at the
 most basic level, against the wholly artificial nature of how
foods are produced. ” (From: Animal, Vegetable, Miracle)
It was a long, looooooooooong day.  And of course, November Idaho weather is nothing but unpredictable.  Allen butchered, skinned, and cleaned 23 chickens in a good ol' early Winter blizzard (I kept a flock of ten buff orpingtons for eggs and meat next year, plus one cuckoo maran and her four 2-month-old chicks).  I was toasty and warm inside, but worked hard manning (er . . . womanning?) the pressure canner all day.  When ten PM hit, I still had two batches to go, which I saved for the next day.  I don't think "canned chicken" is an aroma that's gonna sell well in the scented candle world . . .


But it was worth it.  The chicken turned out superbly, and is fully cooked and ready to go, any time I need to add tender chicken to a dish.


And what better dish could they be used for than chicken and dumplings?  None, I tell you!

Sunday, October 20, 2013

Pumpkin Waffles


Finally, I get to add a recipe from one of my favorite people, Renee H!  She and I worked together in a church calling for several years, and she's just about one of the sweetest women I know.  And a fabulous cook, to boot!  When she told me about these pumpkin waffles, I knew I wouldn't rest until I tried them myself.

Divine.  What better hot breakfast can you have on a cold October morning than one that makes your whole house smell like a bakery?  My kids loved 'em, too, and they've been permanently added to our Saturday morning breakfast choices.  Enjoy!

If only you could smell this picture: it's what heaven smells like . . .


I can't even stand the clipart I found to make this recipe card.  Isn't she the cutest little waffle you've ever seen?

Sunday, October 13, 2013

{Mini} Pumpkin Doughnuts


The best Father's Day gift my husband ever received was a Babycakes mini-doughnut maker.  A gift for the whole family!  And whenever my nieces and nephews (there are twenty-eight grandkids on my side of the family, with one on the way as of this post) come for a visit, they beg Aunt Becca to get out the doughnut maker.  It's all you need to be the most popular aunt in town!


I've discovered that you can pretty much use any muffin recipe for the doughnut-maker--but some are more delectable than others.  Pumpkin doughnuts are my favorite so far. (In fact, I'm going to try to post nothing but pumpkin recipes this month.  Because there's no better flavor in October and November, as far as I'm concerned).

This recipe makes about 36 mini pumpkin doughnuts, and they are delightful with a cinnamon-sugar topping, but I'm betting they might be even better with cream cheese frosting . . . which I will try next time I whip up a batch.  One-and-a-half cups of pumpkin puree is the whole can (the regular-sized can, not the giant Thanksgiving one), so that makes it easy to make these in a hurry.

It only takes about four minutes to cook these sweet babies!
Miss Mollie, my favorite helper!
Welcome, October!  Don't mind if I do . . .

Saturday, September 7, 2013

Cream Cheese Lasagna

This is my mother-in-law's recipe, and I've never had a better lasagna.  Hello, cream cheese.  The Mrs. Dash also adds such a lovely zip to the dish.  Everyone I have ever made this for loves it!


This is what my son Truman asked me to make for his twelfth birthday dinner.  It was delish.  I added a pint of Ricotta cheese instead of sour cream.  I also added two teaspoons of brown sugar to the tomato sauce and browned hamburger, as per the fabulous recommendation of my fabulous sister-in-law, Savanah.

The birthday dinner was complemented by garlic bread and an incredible fresh salad from the garden.  The reason you don't see those other foods in this photo is because I made the lasagna in the morning before it got too hot (Truman's birthday is at the end of August).  So I had the above piece of lasagna for lunch while kids were at school and hubby was at work.  Then we all had lasagna for dinner.  It's that good.

Also, just my personal opinion, there is no such thing as "oven-ready" lasagna.  You have to boil the noodles, people.  There's no escaping it.

In the oven and ready to make my house smell like love . . .


Monday, September 2, 2013

"Swig" Sugar Cookies


Swig.  It's the name of the number one drink stop in St. George, Utah, which does land-office, drive-through business, year-round.

Swig has two locations in St. George

Here is a sweet article about how the drinks-and-treats shop opened.  Below is an even sweeter treat: their unbelievably delicious sugar cookie recipe, which I got from my bestest friend, Cori.  They are different than my super-soft sugar cookies, but just as good as!  My husband says he likes these ones better.  But my eight-year-old Brigham says, "I like the puffy soft ones."  Both are delicious--you decide.

The dough is easy to mix and not sticky at all
I love using my favorite milk glass (the one that looks like it came
from a Slimfast commerical) to press sugar down on the dough balls

  The signature way to enjoy a Swig cookie is a cold-from-the-fridge cookie that is frosted with room-temperature frosting, just before eating.  Since this frosting has a fourth-cup of milk in it, it's a bit smoother than other frosting recipes.  I wouldn't call it "runny"--but it's definitely not thick.  The hint of salt in the cookie, on the cookie, and in the frosting are (I think) what make the cookie so darn addictively delicious.  The first time I made these, we had all four dozen eaten within a 16-hour period.  Shameless.