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Recipe Book

on October 08, 2009

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My ward's recipe book--online....

http://mvwrsrecipes.blogspot.com/

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Hamburger Buns

You wouldn't believe how easy these are. Make bread dough ( http://beccajonescooks.blogspot.com/2009/09/beccas-bread.html ). Or use your favorite recipe. After it's raised for 1 1/2- 2 hours (punching it down every 30 minutes or so to keep it in the bowl and because it improves the texture), break the dough into 14-16 balls, bigger than a pingpong ball but smaller than a baseball. Form it into a nice round ball (I fold it under and into itself repeatedly until it's a nice, smooth, tight ball on top, and then put the folded-under side on the bottom). The smoother the top of the ball, the nicer the bun will look. When it's a nice ball, smash it between your hands so it's about 3 inches across and quite thick (my kids get a kick out of this procedure because each ball gets one good smack). Place this on a greased cookie sheet. Repeat for the rest of the dough balls. My cookie sheet holds 12. You want to place them in the same places you put cookies. They'll look...

Snickerdoodles

I may have posted this before, but I'm posting it again because my sister recently asked me for it, and I said, "Go look it up online. All snickerdoodle recipes are the same." But it turns out they aren't. Some use (gasp) Cornstarch (YUCK), which makes them dry and starchy (duh). Almost NONE include milk. And none use the technique my mom taught me--which makes the cookies what they are. Even HER recipe has different ingredients and instructions than she actually used. I've only found snickerdoodles like my mom makes one time outside our family--and they came from Mom's cousin! So this is either Idaho style or Packard style--I don't know which. So here it is, the BEST SNICKERDOODLE RECIPE anywhere. 1 c butter or margarine, softened 2 c sugar 2 eggs 1/4 c milk 1 tsp vanilla 3 3/4-4 1/2 c flour 1/2 tsp baking soda 1/2 tsp salt 1/2-1 c sugar 1 tsp cinnamon Cream butter and sugar. Add eggs one at a time, beating well after each. Blend in milk and vanil...

Divinity

So, for each dozen or so divinity you want, the recipe, which requires a heavy-duty stand mixer like a Kitchenaid, is: 1 egg white 1 c sugar 1/4 c light corn syrup 1/4 c water 1 pinch salt 1/3 tsp vanilla (opt) Boil the sugar, corn syrup, water, and salt until they reach soft crack stage. Most recipes say around 275 degrees on the candy thermometer. I don't have a candy thermometer, so I test the candy by drizzling it in cold water. When the drizzles hold their shape and stretch but then crack when you pull on them, they're ready (and the kids LOVE tasting the "ice candy" that comes out of the cold water each time I test the syrup). Set the syrup aside to cool slightly while you whip the egg white until it forms firm but not dry peaks when the beater is lifted. Add the vanilla and mix. Then, while beating on medium low, pour the hot syrup in a fine stream into the egg whites. After the syrup is all in, various sources say to change the speed of the mixer. It...

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