Oreo Chocolate Nummy Mess

Recipe:
1 pkg. Oreo Cookies
1/2 gallon vanilla ice cream
8 oz Cool Whip
2 chocolate Hershey Bars
1 little container of mini-Oreo Cookies (optional)
Some hot fudge or chocolate syrup for topping

Crush the Oreo Cookies and line them in the bottom of a 9 x 13 inch pan. Soften ice cream slightly - slice and lay on top of the Oreos. Let it soften a little more so you can carefully spread it evenly over the Oreos. Freeze it. Then drizzle melted hot fudge or chocolate syrup over the ice cream. Freeze again. Cover with Cool Whip and sprinkle grated Hershey Bar over the top. Top each piece with a mini-Oreo.

sixsistersstuff.com

In June 2014 SisteRSpeak.

Glazed Lemon Zucchini Bread

Ingredients:
2 C cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 C canola oil
1 1/3 C sugar
2 T lemon juice
1/2 C buttermilk
zest of 1 lemon
1 C grated zucchini

Glaze ingredients:
1 C powdered sugar
2 T lemon juice
1 T milk

Instructions
1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

From SisteRSpeak August 2014

Davidson's Sticky Popcorn

Put 1/2 cup butter and 1/2 cup brown sugar in a glass dish and microwave for two minutes.  Stir in 1 cup mini marshmallows. Microwave for one minute. Stir again. Pour mixture over 2 quarts (or 2 bags) popcorn in a large bowl and mix in 2 more cups mini marshmallows.

Yum!!

This was from a "Favorite FHE Desserts Recipes" booklet the Primary Presidency put together for an activity in 2004. (Brianna Davidson submitted this as her favorite.)

Linda Wernli's BIG PAN Brownies

(Used this for Girls' Camp 2012 - it makes a HUGE pan of brownies, like 60 or 80 squares! Linda has the pan. Thanks, Linda!)

2 3/4 cups shortening
5 squares unsweetened chocolate  (I just convert this to cocoa & shortening)
5 1/2 cups sugar
12 eggs
3/4 tsp. salt (cut down)
1 1/2 Tbsp. vanilla
5 cups flour (heaping)
2 1/2 cups chopped nuts (optional)

Melt shortening and chocolate together. Mix sugar, eggs, salt, and vanilla
in a mixing bowl. Add shortening and chocolate mixture and mix. Add flour
and nuts, mix together for a couple of minutes. Pour into a greased and
floured pan. Bake at 350 for approx. 30 minutes.

German Scones (deep fried)

(Here's the scone recipe Brooke Cannon found for girls' camp 2012. Scones and honey butter are a long standing tradition there. We had to serve them with Mary McKenna's FAMOUS honey butter recipe of course!)

Ingredients

·         2 packages dry yeast (roughly 2 tablespoons)

·         1/2 cup water

·         1 tablespoon sugar

·         1/2 cup sugar

·         1 cup boiling water

·         1/2 cup margarine or butter

·         2 teaspoons salt

·         3 eggs, beaten

·         4 1/2 cups flour

Directions

1.  Dissolve yeast in warm water.

2.  Add the 1 tablespoon sugar, and set aside.

3.  Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.

4.  Add eggs, and stir well.

5.  Then add in the yeast mixture, and 2 cups of the flour.

6.  Beat with mixer until smooth.

7.  Add the rest of the flour (2 1/2 cups).

8.  Let rise for one hour, then refrigerate until cold. (Note: can be refigerated overnight)

9.  Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.

10.  Fry in hot oil until golden brown and puffy.

Serve with honey butter. Makes 2-3 dozen

Find Mary McKenna's FAMOUS honey butter recipe here.

Mary McKenna’s Famous Honey Butter

(Another famous Girls' Camp tradition is scones with this incredible honey butter! Makes ahead nicely.)

1 lb butter

¼ C honey

1 t vanilla extract

1 t ground cinnamon

(Take Rhodes rolls out to thaw in time for rolling out for scones, or here's a recipe that Brooke Cannon found for Scones.)

Joyce Sharp's Christmas Cranberry Bread

4 cups flour
2 cups sugar
1 tbs. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup shortening
1 ½ cups orange juice
2 eggs
2 cups chopped frozen cranberries

Mix in large bowl by hand or can use a stand-up mixer: flour, sugar, baking powder, baking soda, and salt. Add shortening. Stir well. Add eggs and orange juice. Mix well. Add chopped cranberries. Mix slightly about 3 turns with the spoon or beaters. Don’t over mix or your batter will turn pink.

Bake at 350 degrees for about 45 minutes or until toothpick comes out clean. Add glaze if desired.

Included in the Stake RS newsletter, 12/2012. Joyce Sharp used to be in our ward.

Wanda Johnson's Zucchini Chocolate Cake

1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 cup sour milk*
2 cups shredded peeled zucchini
1/2 cup semisweet chocolate chips

In a mixing bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in Zucchini. Pour into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.

*Editors Note: To sour milk, place 1-1/2 teaspoons white vinegar in a measuring cup. Add milk to equal 1/2 cup.

Wanda Johnson?

Sept 2012 "Sister Speak"

Chocolate Coconut Pecan Pie

Combine in a small bowl and set aside:
1/4 tsp baking powder
2 TBSP flour
1/4 tsp salt

Cream together:
1/4 cup softened butter
3/4 cup brown sugar

Beat in 4 large egg yolks and 2 tsp vanilla.  Add dry ingredients.  Stir in:
1 cup coconut
1 cup coarsely chopped pecans
1/2 cup chocolate chips (coarsely chopped)
3/4 cup heavy cream

Pour into prepared pie crust. Bake at 350 for 40-45 minutes or until crust is golden brown.  Center will still be a bit jiggly.  Garnish with pecan halves.  Cool to room temperature then chill for 2 hours before serving.  Serve with ice cream. 

Darcee Waddoups

Peanut Butter Balls

1 C dry non-instant powdered milk
1 C rolled oats (regular OK, quick better)
1/2 C peanut butter
1/2 C honey

Mix together well and roll into balls.

Submitted by Lori Hooley

23 January 2011

Peanut Butter Balls

1 C dry non-instant powdered milk
1 C rolled oats (regular OK, quick better)
1/2 C peanut butter
1/2 C honey

Mix together well and roll into balls.

Submitted by Lori Hooley
January 23, 2010

Frozen Fruit Bites

12 vanilla wafer cookies
1/2 c vanilla yogurt
1/2 c cream cheese, softened
1 t lemon juice
1 t honey
Sliced kiwi, strawberries, or whole blueberries

Place liners in a mini-cupcake pan. Put a wafer cookie, flat side up, in the bottom of each well.

In a medium size bowl, whisk together the yogurt, cream cheese, lemon juice and honey until smooth.

Spoon 1 heaping tablespoon on top of each cookie, then top the mixture with the fruit.

Cover the pan with plastic wrap, then place it in the freezer until fruit bites are firm, about 1 to 1 1/2 hours.

Remove the tray from the freezer about 15-25 minutest before serving.

Sept 19, 2010

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda, and salt until smooth.Pour into a greased 15 x 10 x 1 inch baking pan. Bake at 375 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.

Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Removed from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake.

Shared July 18, 2010

Raspberry Pretzel Jello

2 (3 oz) pkgs raspberry Jello
2 C boiling water
2 (10 oz) pkgs frozen raspberries
1 stick (1/2 C) butter, melted
3 T sugar
2 1/2 C pretzels, crushed
1 (8 oz) pkg cream cheese
1 (12 oz) Cool Whip
1 C sugar

Mix 3 T sugar, butter and pretzels together. Pat into a 9X13 inch pan. Bake 10 minutes at 350 degrees. Beat cream cheese, Cool Whip, and 1 C sugar until light and fluffy. Spread over baked and cooled pretzel mixture. Dissolve Jello in boiling water and add frozen raspberries. Let gel slightly. Spread Jello mixture on top.

(If you like strawberries better, just use strawberry Jello and strawberries instead of raspberries.)

November 15, 2009

Judy Anderson's Fondant Cake Decorating Tips

Baking the cake:
1. To prevent cakes from forming a dome while baking, cut a bath towel into 2" strips. Thoroughly wet the strip and wrap it around the pan.
2. Use waxed paper to line the bottom of a pan to keep the cake from sticking. (Use Pan Release)

Buttercream Frosting:
1. Make sure the butter is at room temperature
2. Rub a little powdered sugar between your fingers to see if it's gritty.
3. Use a shortening that contains trans fat (read label).

Prevent cake bulge:
1. Make sure the cake is flat on top before stacking.
2. Pipe a frosting dam around edge of cake before filling.
3. Crumb coat the cake with buttercream frosting and let it set overnight before applying the final coat of frosting.

How to smooth frosting:
1. Use a bench scraper to remove excess frosting from sides of cake to get a straight side.
2. Use VIVA paper towels and a fondant smoother to make frosting very smooth. (Viva towels have no raised texture.)

Fondant:
1. Cake should be well chilled before applying the fondant.
2. PVC pipe makes a cheap easy rolling pin.
3. Use plenty of powdered sugar and roll the fondant to about 1/4" thick.

(Taught at a Young Women Activity in 2010.)

Judy Anderson's Pan Release

1/2 C vegetable oil
1/2 C white shortening
1/2 C flour

Mix together and use to grease pans. Store in the refrigerator.


Use when baking cakes. See Cake Fondant Decorating Tips to assist in entire process.

(Taught at a Young Women Activity in 2010.)

Judy Anderson's Buttercream Frosting

2 sticks of salted butter, room temperature
1 C white shortening
2 lb bag powdered sugar
3 t vanilla
5-6 T cold milk

Cream butter and shortening until light and fluffy. Add vanilla then add powdered sugar and mix. Add milk and mix well for 3-5 minutes.

Use alone or under fondant when decorating cakes. See Cake Fondant Decorating Tips to assist in entire process.

(Taught at a Young Women Activity in 2010.)

Judy Anderson's Marshmallow Fondant

16 oz bag marshmallows (NOT Jet Puffed brand)
2 T water
2 T white shortening
2 lb bag powdered sugar

Microwave marshmallows and water for 1 minute at 30 second intervals. Add 2 T shortening and stir until smooth. Put 3/4 bag sugar in a mixer bowl. Pour melted marshmallows over sugar and mix. Remove from mixer and knead in remaining powdered sugar until fondant is no longer sticky when pinched. Let it rest 24 hours before using.

Use on cake only after it has been prepared with Buttercream frosting. See Cake Fondant Decorating Tips to assist in entire process.

(Taught at a Young Women Activity in 2010.)

Thumbprint Cookies

1 C Parkay margarine
1/4 C sugar
1 t vanilla
2 C fruit
1/4 t salt

1. Cream margarine and sugar.

2. Mix in the rest of the ingredients.

3. Roll into tiny balls (about the size of a penny) and push your thumb in to make an indentation that can later be filled with frosting.

4. Bake about 20 minutes at 300 degrees.

5. Let cool then fill with frosting.


Frosting for Thumbprint Cookies

1/2 C powdered sugar
1/2 t almond extract
Food coloring

Enough water to make it runny enough to drip from a spoon but thick enough that it will set up after it is dropped.

Mix together and drop from spoon into indentation in cookies.

Makes 50-60 cookies.

June 6, 2010

"Berry" Delicious Dessert

(From the RS Leadership Meeting)

LAYER ONE: Crust
Mix: 1 1/3 C flour, 1 T sugar, 1 1/3 cubes butter, 1/2 C chopped nuts (pecans)

Press into a 9 X 13" pan and bake at 425 degrees for 10-13 mins. Cool completely.

LAYER TWO: Creamy Base
Beat together: 8 oz cream cheese, 3/4 C powdered sugar, 1 1/2 C whipped topping.

Spread on cooled crust.

LAYER THREE: Fruit
Options include ~ Any kind of berries, sliced bananas, drained crushed pineapple, etc.

(I chose to use sliced strawberries and fresh blueberries, covered with: 1 pkg Strawberry Danish Dessert, cooked and drizzled over the berries.)

LAYER FOUR: Creamy Topping
Mix: 2 pkgs instant lemon (or vanilla or combination) pudding mix with 3 1/2 C cold milk

Fold in: 1 C whipped topping

Spread over fruit layer and chill for several hours.

TOP WITH WHIPPED TOPPING WHEN SERVING! Yummy......

May 23, 2010