Grandma Emma Blaser’s Bratzelis
My cousin Raeona got this recipe for Bratzels from Grandma Emma Blaser.
Cream: 1 lb butter softened
2 cups sugar
Add: 5 eggs beating after each addition
1/2 cup cream
1/2 cup water
4 to 5 cups flour
2 tsp. vanilla
1/2 tsp. salt
Form balls the size of a walnut.
Bake in a Brazil or Pizzelle iron.
Sour Cream Waffles
Sift before measuring: 1 cup cake flour
Resift with: 1 1/3 tsp. double acting baking powder, 1/8 tsp. salt, 1 tsp. sugar and 1 tsp. soda
Beat in separate bowl until light: 3 egg yolks
Add to that 2 cups of sour cream
Combine liquid and dry ingredients with a few swift strokes.
Beat until stiff but not dry: 3 egg whites and then fold them into the batter.
BYU Cougareat Food Court Brownie Recipe
Makes one 9×13 pan of brownies. Prep and Cook: 90 min. Cool: 1 hr.
1 c. butter
1/2 c. cocoa
2 Tbsp honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tsp baking powder
1/2 tsp salt
1 c. chopped walnuts
Melt butter and mix in cocoa.
Allow to cool.
Add honey, eggs, sugar, flour, baking powder, and salt. Mix well.
Add nuts.
Pour batter into a greased 9×13 baking pan.
Bake at 350 degrees for 25 minutes.
Cool.
12 oz. chocolate frosting. (You can use your own icing recipe or purchase some chocolate frosting.)
MINT ICING:
5 Tbsp butter
Dash of salt
3 Tbsp milk
1 Tbsp light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food colouring
Soften butter.
Add salt, corn syrup, and powdered sugar.
Beat until smooth and fluffy.
Add mint extract and food colouring. Mix.
Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over brownies.
Place brownies in the freezer for a short time to stiffen the icing.
Remove from freezer and carefully add a layer of chocolate icing.
Pressure Cooker Cheesecake
I didn’t think this was possible in a pressure cooker but let me tell you this cheesecake is amazing !!
Ingredients
1 1/4 C graham cracker crumbs
5 Tbsp butter (melted and cooled)
1 Pound regular cream cheese. (Must be full fat)
1/2 C Sugar
2 Large eggs at room temperature
1/4 C sour cream
1 1/2 Tbsp all purpose flour
1/2 tsp vanilla extract
— if you want it lemon flavored then add the following:
1 Tbsp fresh lemon juice
2 tsp finally grated lemon zest
Directions
Set a rack inside the pressure cooker and pour in two cups of water.
Mix the graham cracker crumbs and melted butter in a small bowl. Lightly butter the inside of the 7 inch spring form pan. If you’re using a bigger pressure cooker you can use an 8 inch spring form pan.
Press the graham crackers into the pan and slightly up the sides.
Place the cream cheese and sugar in a food processor and process until creamy and smooth stopping the machine to scrape down the insides periodically. Add the eggs one at a time through the feed tube processing each until smooth.
Add vanilla extract and process
Add the sour cream and process until smooth, then add the flour and process for one minute. If you’re making lemon cheesecake then process in the lemon juice and zest.
Pour the batter into the prepared pan taking care not to dislodge the crumb crust. Do not cover.
Make a sling out of aluminum foil and lower the pan into the pressure cooker on top of the rack. Leave the sling inside. Lock the lid and set the machine on high for 25 minutes. If you’re using a stovetop cooker bring it to low-pressure and once pressure has been reached process for 35 minutes.
When cooking is done unplug the machine and let the pressure come down naturally. If using a stovetop cooker remove it from the heat and let the pressure come down on its own.
Pull the cheesecake out of the pressure cooker and refrigerate for three hours before serving.
GINGER ALE RECIPE FOR PAIN
INGREDIENTS
1 cup peeled, finely chopped ginger
2 cups purified water
raw honey to taste
sparkling water
1 lime, juiced
Lime wedges for garnish
DIRECTIONS
1 Bring 2 cups of water to a boil. Add ginger. Reduce heat to medium low and let ginger sit in the simmering water for 5 minutes
2. Remove it from heat and strain it out through a kitchen strainer.
3. To serve, combine 1 part ginger syrup to 3 parts sparkling water and serve over ice. Sweeten to taste with raw honey (or raw stevia) and some lime juice. Enjoy!
Orange Fluff Jello Salad Recipe:
Ingredients:
1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows (omit for Steven)
20 ounce can pineapple tidbits (drained) (crushed for Steven)
22 ounces mandarin oranges (drained) (blended for Steven)
2 to 3 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)(add cottage cheese instead for Steven)
Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
Organic Peanut Butter Cups
Ingredients
12 muffin tin liners
12 oz of organic dark chocolate
1 cup organic peanut butter
1/4 cup raw honey
1/4 tsp organic salt
Directions
1. Trim the off muffin cups so that they are shallower.
2. Pour the chocolate into a small sauce pan and place on the stovetop with low heat. Stir the chocolate gently, and let them sit for a minute or so. But be very careful not to overcook the chocolate or it turn to thick unusable chocolate.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.
4. Combine the organic peanut butter, raw honey and organic salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, spoon the peanut butter into another small sauce pan over low heat on the stove top. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we’ll add later. Put the cups back in the fridge for about 10 minutes, then use the back of a small spoon to flatten and spread out the peanut butter. Then, return the cups back into the fridge for an hour or until the peanut butter has hardened.
7. When the peanut butter filling has hardened, re-warm the remaining organic chocolate on the stove top. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.
Makes 12 candies.
Chocolate Brownie Bites
Ingredients: (recipe adapted from Chocolate Therapy)
3/4 cup sugar
1/4 cup butter, softened
1 tbsp water
1 cup semisweet chocolate chips
1 egg
1/2 tsp vanilla extract
1 cup flour
1/4 tsp baking soda
3/4 cup milk chocolate chips
1/2 cup creamy peanut butter
Chocolate Brownie Bites
Directions:
In a microwaveable safe bowl, combine the sugar, butter, and water.
Microwave in 45 second increments until butter is melted.
Add in the 1 cup chocolate chips and stir until melted. *If not melting entirely, stick back into microwave for a few seconds.
Stir mixture until completely combined.
Add in the egg and vanilla extract.
Mix in the flour and baking soda.
Allow batter to cool off slightly, for about 5-10 minutes.
Fold in the milk chocolate chips.
Grease or line a muffin tray and fill each tin with batter, about 3/4 full.
Place muffin tray in a preheated oven, 350, and bake for 14-16 minutes.
Once brownie cups are baked, remove from oven and allow to cool off for about 5 minutes.
If brownie centers do not cave in when cooling, use a tablespoon and gently press into the middle of each cup creating a small divot.
Microwave the peanut butter until creamy and melted.
Pour about 1 tbsp peanut butter into each brownie cup center. Top with additional chocolate chips if desired. (more…)
Gluten free flour
24 oz (4 1/2 cups +1/3 cup) white rice flour
7 1/2 oz (1 2/3 cup) brown rice flour
7 oz (1 1/3 cups) potato starch-be sure to use potato starch not potato flour
3 oz ( 3/4 cup) tapioca starch which is sold as tapioca flour
3/4 oz (3 Tbsp) nonfat milk powder
Xanthum gum as per recipe