Dutch Oven cooking class

Homemade Hot Fudge Puddin’ Cake

• 2½ cups sugar (divided)

• 2 cups flour (divided)

• 10 Tbls cocoa (divided)

• 4 tsp baking powder

• ½ tsp salt

• 1 cup milk

• 2/3 cup butter, melted

• 3tsp vanilla

• 1 cup packed brown sugar

• 2½ cup hot water

In large mixing bowl, combine one and one-half cups of the sugar, flour, 6 Tbls of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla: beat until smooth. Pour batter in Dutch Oven. In medium mixing bowl, combine remaining 1 cup of Sugar, brown sugar and remaining 4 Tbls cocoa; sprinkle mixture evenly over batter. Pour Hot water over top; DO NOT STIR! Bake approx 40 minutes or until center is almost set. Let cool at least 15 minutes. When serving, spoon sauce form bottom over the top. Garnish with whipped topping or ice cream.

Use 12 coals on top and 8 coals on bottom.

Serves 10-12

Dutch Oven Cooking Equipment

Tongs

Lid lifter (claw hammer)

Charcoal starter

Gloves

Lid Stand (clean rock)

Additional Items

Paper towels

Oil

Aluminum Foil

Shovel

Plastic scrubby

Senior Sister Social

Mexican Chicken Soup

(Barefoot Contessa via Merrily Seely)

• good olive oil

• 10 c. water

• 3 chicken breasts

• 10 tsp chicken bullion

• 2 c. chopped onion

• 28 oz can diced tomatoes

• 1 c. chopped celery

• red pepper flakes (to taste)

• 2 c. chopped carrots

• 6 sm. corn tortillas

In large, heavy pot, heat 1 TBSP olive oil. Add chicken, cooking until done. Remove and shred. Sauté onion in 1 TBSP olive oil until translucent. Add celery, carrots, and garlic; cook 5 minutes on medium heat. Stir in water, bullion, tomatoes, red pepper flakes, salt, and pepper to taste. Cut tortillas in half, then crosswise into ½” strips; add to soup. Bring to boil, then simmer for 25 minutes. Add chicken. Serve hot topped with avocado, sour cream, grated cheese, and tortilla chips.

(The original recipe calls for 4 chicken breasts, 2-4 jalapeno peppers, 1 tsp cumin, 1 tsp coriander, and ¼ - ½ c. cilantro. Being the tightwad that I am, I found that cutting down on chicken and omitting these spices that I don’t normally stock still resulted in a pleasing result. If you try using these additional ingredients and find a markedly better result, please let me know.)

Chicken Accomplished

 

All About Bread

What a wonderful, fun, and informative class Sister Sandoval taught at her home last Tuesday! If you weren’t able to come, here are some great photos (provided by Amy Ward) and the recipe used for the bread. Thanks to Becky for teaching and so graciously allowing us all in to her beautiful home.

Recipe:

	Blend or mix on speed 2 for 2 minutes:	6c. warm water 2/3 c canola oil 2/3 c honey 2 Tbl salt
		2 Tbl Vital Wheat gluten 2Tbl Tofu Drink Mix 2Tbl SAF Instant Yeast 2C Freshly milled whole wheat flour
	Blend and knead:	Add slowly 8-12 cups whole wheat flour until sides of bowl are clean, mix on speed 1-2 for 8 minutes.
	Shape:	Into loaf pans and let rise until double.
	Bake:	At 350 F for 30-40 minutes

Relief Society Christmas party recipes

Yummy Potato Casserole

from Merrily Seely

½ c finely chopped onion

½ c butter

6-8 potatoes, just firmly cooked, then grated

1 can cream of chicken soup

1 c sour cream

1 – 2 c grated cheese

1 c coarsely ground corn flakes or corn chips

Sauté onion in butter. Fold into potatoes. Combine soup and sour cream; fold into potatoes, then place in greased 9”X13” pan. Top with layer of cubed ham, cheese, and then corn flakes/chips. Bake at 350° F 25-30 minutes (until bubbly).

Dinner Rolls

from Laura Farish

Heat 3 cups milk in microwave for 6 minutes.  When done in microwave add 1 stick of butter and 1 cup of instant potato flakes.  Set aside and let butter melt and potato's absorb.
 
Take 1 1/2 TBSP Yeast (about 2 pkg's) and 1/4 cup warm water.  Set aside (Seems to work better if you put the yeast in a cup and then pour warm water in)  Don't stir!

In large bowl (I use my mixer) mix together 3/4 cup granulated sugar, 1/4 cup shortening (I use butter) 1 TBSP Salt and 3+ TBSP powdered sugar (I use a little more than that as I like it sweet) and then add 4 eggs.  Mix in mixer or by hand.

Add milk/butter/potato mixture.  Then add 4 cups flour.  Then add yeast/water mixture.  Add 4+ more cups of flour.  Knead of 5 minutes.

Put in large buttered bowl and let rise for 1 hour in a warm place with a wet towel over the top.

Divide into 1/2 or 1/3rd's and roll out.  My friend who gave me the recipe for these makes knots out of hers but I could never perfect it so I roll it into a circle and cut it up like a pizza and roll up croissants.  You can do it however you want though.  Let rise another 1/2 to 1 hour and bake the for 15 minutes or so on 350

Don't over cook them!

Carmel and Chocolate Dipped Pretzels

Carmel & Chocolate Dipped Pretzels
by Camilla Wright

Golden Caramel

4 cups sugar
2 cups light corn syrup
4 cups heavy cream
¾ cups (1 ½ sticks) butter
1 tsp. vanilla
½ tsp. salt

1. Coat a rimmed baking sheet with cooking spray; line with parchment paper, leaving a 2 –inch overhang on 2 sides. Coat parchment with cooking spray; wipe off excess; set aside.
2. Put sugar, corn syrup, cream and butter into a large stockpot. (I use a 8.5 quart stockpot. As the cream boils the candy will rise up high in the pan – if your pan isn’t big enough, you’ll have a big mess!) Bring to boil over high heat, about 10 minutes. Cook over medium-high heat, stirring often, until mixture registers 248⁰ F. (hard ball stage) on a candy thermometer, about 15-20 minutes more.
3. Remove from heat, and stir in vanilla and salt until well combined. Without scraping pot, pour evenly into prepared pan. Let stand, uncovered, until completely set, about 8 hours.
4. To cut, lift caramel out using parchment paper. Cut into chunks and wrap each piece in cellophane. Or alternatively – use this recipe as a dip for pretzels or apples. After you have finished dipping, pour remaining caramel onto prepared pan and proceed as mentioned above regarding cooling and wrapping.

Tempering Real Chocolate
Chop up 2 lbs. chocolate, set aside about ¼ , put remaining in a glass microwave safe bowl. Microwave on high for 30 seconds, stir, microwave for another 30 seconds, stir. Continue this process 10 seconds at a time until about 2/3 melted. Insert chocolate thermometer and add small pieces until the temperature goes down to 89⁰. You may dip until the chocolate goes down past 86⁰, after you must re-temper.
Properly tempered chocolate will not have spotting or streaks as the chocolate sets. To test your chocolate, spread a thin coating of chocolate on parchment paper….wait a few minutes. It is tempered if it sets, has a slight sheen to it with no streaks. If it hasn’t set or is streaky or sticky, then it has not been properly tempered.

Resources:
Home Cake Decorating Supply Co. 9514 Roosevelt Way NE Seattle (206) 522-4300
Favorite brand of dipping chocolate: Guittard Bitter (available at Home Cake Supply). You can use chocolate chips, again I like the Guittard brand, I think it melts nice and tastes better than others. You can find this brand of chocolate chips on sale every fall at Bartell. (Semi-Sweet chips are the equivalent of a sweet dark chocolate. For turtles and other super sweet centers, the bitter is yummy and worth the drive to Seattle!) Whatever brand you use make sure it is a high quality with real cocoa butter. You will be able to taste the difference!

A note regarding candy thermometers: Make sure to test yours prior to using. To test, boil water for several minutes, look at the reading on your thermometer. If it registers 212⁰ F., cook the candy to the exact temperature called for in the recipe. Adjust the temperature in the recipe if your thermometer registers higher or lower than 212⁰ F.

To temper chocolate you will need a special low temperature thermometer. Pampered Chef has a great digital all-purpose thermometer that has several settings, including chocolate. I’m sure you could find something similar at any cooking store.

Flat Belly Brownies

Irresistible Brownies - click here
Our sweet solution comes from the Flat Belly Diet! Cookbook. These ample brownies contain a trio of MUFAs (monounsaturated fatty acids)--healthier fats that can help you lose weight. Canola oil replaces butter to reduce saturated fat; chocolate chips supply rich flavor without excess sugar; and walnuts add satisfying taste and crunch.

You can also make these without any egg, just substitute all egg white.
1/2 c all-purpose flour
1/3 c unsweetened cocoa powder, sifted if lumpy
1/4 tsp baking powder
1/8 tsp salt
2/3 c dark brown sugar
1/4 c canola oil
1 lg egg
1 lg egg white
1 tsp vanilla extract
1/4 c mini semisweet chocolate chips
1 c chopped walnuts

1. Heat oven to 350°F. Coat 8"x 8" or 9"x 9" baking pan with cooking spray.

2. Combine flour, cocoa, baking powder, and salt in large bowl.

3. Put sugar, oil, egg and egg white, and vanilla extract in small bowl. Whisk until smooth. Pour into flour mixture and stir until blended. Stir in chocolate chips and walnuts (batter will be stiff).

4. Spread batter in pre­pared pan. Put in oven and bake 20 to 22 minutes or until firm at edges and wooden pick inserted off center comes out with a few moist crumbs. Place pan on rack and let cool completely. To serve, cut into 8 bars.

Nutritional Info Per Serving 305 cal, 5 g pro, 31 g carb, 2 g fiber, 22 g fat, 2 g sat fat, 73 mg sodium

Our solution has:
35% fewer calories
86% less sat fat
56% less sugar
than a similar-size homemade brownie