No-Nut Butter in Vitamix



Ingredients:
2½ cup (330 ml) sunflower seeds, unsalted
½ cup (85 g) flaxseed
¼ cup (35 g) sesame seeds
½ cup (120 ml) sunflower oil
2 Tablespoons honey, or sugar
½ teaspoon salt



Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 1 minute 15 seconds, using the tamper to press the ingredients into the blades.
Yield: 2 1/2 cups

7-Up Biscuits



Ingredients

4 Cups Bisquick
1 Cup sour cream
1 can 7-up
1/2 Cup melted butter

Mix bisquick, sourcream and 7up. Melt butter in bottom of cookie sheet pan, and put shaped buicuits in, then bake at 425 until golden.

Cloud Bread




MY CLOUD BREAD



Ingredients

3 Eggs
3 Tbsp Cream Cheese, softened
1/4 tsp baking powder (or cream of tartar)

Whip in KA mixer:
3 egg whites
1/4 tsp baking powder (or cream of tartar)

Mix with BIG spoon in other bowl:*
3 egg yolks
3 Tbsp Cream Cheese, softened

Gently fold mixed yokes into whipped egg white mixture.
Scoop with BIG spoon onto parchment covered cookie sheet.
(Bake 300’ for 17 minutes) Makes 10

For Pizza Cloud Bread:*
1 Tbsp. Italian seasoning
2 Tbsp. Shredded mozzarella or grated Parmesan
2 tsp. Tomato paste

For Everything Bagel Cloud Bread:*
1/8 tsp. salt
1 tsp. poppy seeds
1 tsp. sesame seeds
1 tsp. minced dried garlic
1 tsp. minced dried onion

For Ranch Cloud Bread:*
1 1/2 tsp ranch seasoning powder

Cranberry Orange Cake

Cranberry Orange Cake

Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour, 15 minutes Yield: Serves 12 This cranberry orange cake is almost like a pound cake and gets better as it sets. Bake it in a bundt or loaf pan.

Ingredients

• 1 1/2 cups flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup sour cream

• 1 cup sugar

• 3 large eggs

• zest of one orange – about 1 tablespoon

• juice of an orange

• 1/2 cup butter

• 2 tablespoons sugar

• 1 1/2 cups fresh cranberries

• For the Icing:

• 1 cup powdered sugar

• 2 – 3 tablespoons water, milk or orange juice

• Instructions

1 Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

2 Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

3 Add the orange juice and zest. Add the sour cream.

4 When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

5 Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Mix up your glaze ingredients and spread on top and sides of cake.

Pepper Jelly

PEPPER JELLY

In pot add:

2 cups red ground peppers (some may be hot and if you want more heat, leave in some seeds.)

5 1/2 cups white sugar

1 cup white vinegar

Boil 2 minutes.

Remove from heat and let set 15 minutes.

Add:

1/3 cup lemon juice

Boil 2 minutes.

Remove from heat and stir in:

2 envelopes liquid certo.

Stir for 2 minutes and jar.

Note: It may take up to 2 days to set.

I got this recipe from Dora Fisher who brought me some when we served in the Toronto Ontario Temple.

Honey Mustard Chicken Nuggets


Ingredients

1/4 cup whole-wheat panko breadcrumbs
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper
2 tbsp Dijon mustard
1 tbsp honey
8 oz raw boneless skinless chicken breast, cut into 10 nuggets

Directions

1. Preheat oven to 375°F. Spray a baking sheet with nonstick spray.

2. In a wide bowl, mix breadcrumbs with seasonings.

3. In another wide bowl, thoroughly mix mustard with honey.

4. Add chicken to mustard mixture, and toss to coat.

5. One at a time, shake chicken nuggets to remove excess mustard mixture, and coat with seasoned crumbs.

6. Evenly place nuggets on the baking sheet, and top with any remaining seasoned crumbs. Bake for 8 minutes.

7. Flip chicken. Bake until lightly browned and crispy, 8-10 minutes.

If you wish, mix up some extra honey mustard (1 part honey to 2 parts mustard) to use as dipping sauce!


Excellent when made with your own bread crumbs. (From your homemade whole wheat bread, of course!)

Katrina’s Cinnamon Rolls



Ingredients

2 TBSP dry yeast
2 TBSP salt
1 Cup sugar
4 Cups flour

Stir the above dry ingredients together then stir in mixture of following liquid ingredients:

2 eggs (beaten lightly)
1 Cup vegetable oil
5 Cups hot tap water

After all mixed well into dry ingredients add several increments of 4 cup of flour until you have a dough that can be kneaded easily. Knead for about 5-10 minutes and let raise until double (about an hour). Divide into 3 parts. Roll out into large rectangle, put butter, white or brown (your preference) sugar and cinnamon on top (until it looks very brown). Roll up and slice about 1 to 1 1/2 inch thick. Place on greased cookie sheet, so will raise and touch each other. Let raise (about an hour). Bake at 375 for 15-18 minutes until light brown. While hot spoon on thinned white frosting.

Homemade Ice Cream

 

 

Homemade Ice Cream

(White Mountain 5 qt mixer)

Ingredients

9 Large Eggs
3 cans of Sweetened Condensed Milk (Grandpa Blaser like 4 cans)
1 1/2 Tbsp vanilla
Dash of salt
2 pints of heavy cream (Grandpa Blaser like 3 pints)
1 pint of half and half
Whole milk
Rock salt — for mixing with the ice (NOT to put in the ice cream!)
 

Directions

Place ice cream container, dasher, lid and a stainless steel mixing bowl in fridge
While that’s getting cold gather the ingredients.

Take out the cold bowl put in it:

9 large eggs
Then mix them together slowly (mix – do not beat) until all yellow and is not lumpy (but not frothy).

Depending on taste – add 3 cans of Sweetened Condensed Milk (Grandpa Blaser like 4 cans) and mix – do not beat.

Add 1 1/2 Tbsp vanilla
Dash of salt
and mix – do not beat.

Add 2 pints of heavy cream (Grandpa Blaser like 3 pints)
1 pint of half and half
Mix it again just until mixed.

Get container out of fridge and dump mixture into the container.
Add regular whole milk to three fingers below the top of the container.
Do not over fill.
Use a wooden spoon to mix the milk with the mixture in the container.

Insert the dasher into the container and put the lid on.
Place the container into the ice cream bucket and put the motor on the dasher of the lidded container.

Put three inches of ice in the bucket and a layer of salt.
Add another three inches of ice and a layer of salt.
When it is half full, start the motor turning and then fill up the rest of the bucket alternating between ice and salt.
When the container is turning and freezing the ice cream, be sure and use a wooden spoon handle and break the layers of ice so that they do not freeze solidly around the container. This is very important. Break the ice, add ice and salt, continue using the wooden spoon to keep it from freezing solidly until the machine stops turning.

Ice cream should be done in about 20 minutes.
Machine will stop turning.
Unplug the motor.
Take the motor off carefully without pulling the lid off the container.
Put ice over the lid. Place a towel on top of the bucket and container and let it sit for 1/2 hour.

Take the ice down 2 inches from the top of the container.
Make sure all the salt is off the lid before you remove it from the container.

Make sure you use a new scoop that does not have salt on it.
You can take the dasher out of the ice cream when it gets down far enough.
Enjoy.
Put extra ice cream, if any, into containers and put it in the freezer.

Coconut Chocolate Chip Cherry Cookies


INGREDIENTS

1/2 cup butter

1 2/3 cup sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

1/4 cup cherry juice

About 10 cut up maraschino cherries

2 1/2 cups flour

1 cup coconut

1 cup milk chocolate chips


DIRECTIONS

Drop by teaspoon or make a small ball and place on ungreased cookie sheet.

Bake at 325’F for 8-10 minutes.  For chewy cookies remove in 8 minutes.

Makes about 4 dozen cookies.

Zucchini Tortillas Recipe












INGREDIENTS:

  • 3 cups grated zucchini (takes 4 medium zucchini to make 3 cups)
  • 1 cup + 3 tablespoons arrowroot flour
  • 1/2 cup coconut flour
  • 3 eggs
  • 1 teaspoon of each: smoked paprika, cumin, chili powder, salt, pepper

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Wash and grate zucchini.
  3. Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.
  4. Add in the arrowroot flour, coconut flour, eggs and spices.
  5. Mix until well combined.
  6. Line a 9 x 11 baking sheet with parchment paper.
  7. Using a 6cm ice cream scoop, scoop the tortilla batter on to the baking sheet, using your fingers to press the batter until thin round-shaped tortillas.
  8. Bake for 40 minutes or until tortilla is golden brown.
  9. Serve with your favorite taco toppings!