Balsmanic Tomatoes Pizza

from the kitchen of Alisa Chytraus

Start by macerating chopped tomatoes in balsamic vinegar, evoo, & s&p

Dough:

2 T. Flour

1 1/2 cups warm water

1 T. Honey

1 pkg. Yeast

Combine & let sit for 15 min.

Gradually add:

4-5 cups flour

1/2 t. Salt

Let rise 1 1/2-2 hours. Bake on stone in oven at the highest temp it will go.

Topped with caramelized onions cooked in olive oil & butter with a handful of sugar, add extra evoo if needed to pizza, some italian seasoning, & mozzarella cheese

Put tomatoes on top after it gets out of the oven.

Buttermilk Cornbread

From the kitchen of Karen Sokol

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Magic Marshmallow Crescent Puffs

This didn't make it is the book. SORRY!!!

The $25,000 grand prize winner of the 1969 Best of the Bake-Off. Today the grand prize winner receives 1 million dollars. This recipe is what got us interested in the Pillsbury Best of the Bake-off Contest. These puffs are is a family favorite.

1/4 c. sugar

1 tsp. cinnamon

16 marshmallows

1/4 c. melted butter or margarine

2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls

powdered sugar glaze

1/2 c. chopped walnuts

Combine sugar and cinnamon. Dip marshmallow in melted butter or margarine, roll in sugar-cinnamon. Wrap a crescent triangle around each, place marshmallow at wide end of crescent completely covering and squeezing edges of dough tightly to seal. Dip melted butter or margarine, place triangle point down in greased muffin pans. Put on foil or a cookie sheet to catch drippings. The marshmallow melts and some does drip out, this prevents it going on to the bottom of oven.

Bake at 375 degrees for 10 to 15 minutes until golden brown. Immediately remove; drizzle with glaze. Sprinkle with nuts.

Glaze:

1-1/2 c. powdered sugar

1/2 tsp. vanilla

3 to 4 T. evaporated milk

White Chocolate Popcorn

Karen Sokol

Hayley and I learned to make this at a Relief Society candy making class in 2001.

One bag Orville Redenbacher Light-Butter microwave popcorn

One 10½ oz. bag white chocolate

Pop popcorn and pour into bowl. Melt chocolate in the microwave (30 seconds at a time, stirring in between) or in the oven (20 minutes on lowest setting). Pour chocolate over the popcorn and stir to coat evenly. Pour on wax paper and let set until no longer sticky.

You may use air-popped popcorn without any butter on it (8-10 cups) depending on how thick you want the chocolate coating.

Vanilla Ice Cream

Karen Sokol

6 eggs

3 c. sugar

1 quart cream, whipped softly

2 T. vanilla

1/4 tsp. salt

2 quarts milk

Beat eggs to foam, add sugar gradually, beating until mixture is thick as cake batter. Fold in whipped cream, vanilla, and milk. Freeze in 6 qt. electric ice cream freezer. Makes 20 servings.

Peppermint Dessert

Karen Sokol, from the kitchen of Janet Moyes Packer.

My BYU roommates, Janet and Brenda, and I made this summer term June 1974. It is a light, refreshing pink dessert.

1 pint whipping cream (whipped stiff)
Fold in: 1 c. chopped walnuts
1 c. crushed peppermint candies
1½ c. small marshmallows


Butter a 9 X 9" glass dish. Crush vanilla wafers and put in the bottom of the dish. Add the whipped cream and candy mixture, spread evenly. Top with more crushed vanilla wafers. Refrigerate for at least 8 hours. Cut into squares and serve.

Peach Ice Cream

Karen Sokol, from the kitchen of Beverly Berntsen.

4 c. fresh peaches (chopped fine or crushed)

3 c. sugar

Juice of 2 lemons

1 pkg. lemon Jell-O

1 c. hot water

1 pint whipping cream

1 pint milk

1 can evaporated milk

Dissolve Jell-O in hot water. Add sugar, peaches, and lemon juice. Then add cream and milk. Place in ice cream freezer and process. Makes 6 quarts.

To make strawberry ice cream, use 4 packages frozen strawberries and 1 pkg. strawberry Jell-O instead of peaches and lemon Jell-O.

Mint Sandwiches (like Fernwood’s)

Karen Sokol

We learned to make these at the candy making class, Relief Society 2001. Deborah and Carla Mangum were the teachers.

Ingredients:

21 oz. milk chocolate

10½ oz. green chocolate

Peppermint oil (not extract)

(7 drops per layer)

Orange oil: 10 drops per layer

Almond oil: 7 drops per layer

Equipment:

3 oven safe bowls for melting chocolate

Wax paper

Jelly-roll pan

Rubber spatula

Sharp paring knife

Yard stick

Melting Instructions:

Oven: Put oven temp. on lowest setting (150-170 degrees.) Put 10½ oz. of chocolate (one bag) in each bowl; put all three bowls of chocolate in oven until melted (about 20 min.)

Microwave: Very cautiously (chocolate will burn) melt 1 layer (10½ oz.) at a time, 1 minute at a time on medium. Stir--don't wait for chocolate to lose its form--it won't. If not melted, repeat and stir until it is.

Making of Mints:

Get ready: Tear off wax paper 4" longer than the pan. Center it in your pan and crease it with your fingernail on all four sides so it lays flat in pan. Place small dabs of chocolate under each corner to hold wax paper down.

Layering chocolate: Take 1 bowl of melted chocolate (10½ oz.) Add proper amount of oil and stir. Spread evenly on wax paper in pan. Pound pan on cupboard to make smooth and remove air bubbles. Let stand until chocolate loses its shine or glossy look. Repeat whole process with green layer and top chocolate layer. As soon as the top layer has lost its shine, it is ready to cut.

Cutting your mints: In order for your mints to look nice in a box, you must take your time when cutting. Make sure they are as exact in size as possible. Mark pan 1½ " on the long side of the pan and 1 3/8 " on the short side. For straighter cutting use a T-square. Use a glove when boxing mints to prevent fingerprints.

Helpful Hints: Before you cut your mints, gently pick up each end of wax paper to loosen the dabs of chocolate holding the wax paper down. Your mints won't stick in those places.

If you wait too long between adding each layer of chocolate, the layers won't bond. If this happens, place pan in 100 degree oven to re-warm chocolate, (or blow with a warm hair-dryer). Let it sit on counter until shine is gone and then continue.

Once you have spread your chocolate on, do not keep working it. Pound it and let it set.

If you heat your last layer a little bit warmer, it will make your mints smoother. Don't move your pan once you have pounded the layer.

Luscious Fudge

Bernice Berntsen Pierson

1 12-oz. milk chocolate bar, broken in pieces

2 c. semisweet chocolate chips

1 jar marshmallow crème, at least 7 oz.

1 can (12 oz.) evaporated milk

4½ c. sugar

1/2 c. butter

1/8 tsp. salt

2 tsp. vanilla

2 c. chopped walnuts

Combine chocolate bar pieces, chocolate chips, and marshmallow crème in a large bowl. In a saucepan, mix milk, sugar, butter, and salt. Bring to a boil over medium heat and boil for six minutes. Pour over chocolate mixture. Beat with a wooden spoon till creamy. Add vanilla and chopped nuts. Mix well. Pour into buttered 9 X 13" pan. Let stand until cool. Cut into squares. Makes about 5 pounds of delicious, creamy fudge.

Cream Puffs

Karen Sokol

This is a very special dessert that Charlie, Steve, Bob, and Jeff enjoy. They like them filled with chocolate pudding. My mother taught me to make them. Hayley learned to make them, but has never enjoyed all the stirring. . .I remember that my mother's favorite part to eat was the scooped out soft dough when we would fill them. She liked them best filled with whipped cream.

1 c. water

1/2 c. butter

1 c. flour

4 eggs

Heat oven to 400 degrees. Heat water and butter to a rolling boil in a saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Beat in eggs thoroughly, 1 at a time.

Beat until smooth. Drop from spoon onto ungreased baking sheet into mounds 3" apart. Bake about 38 to 45 minutes, or until puffed, golden brown, and dry. Allow to cool slowly, away from drafts. Cut off tops with sharp knife. Scoop out soft dough. Fill with sweetened whipped cream or cooled chocolate pudding or custard filling. Replace tops. Dust with confectioners' sugar or fill with ice cream, serve with sauce. Serve immediately. Makes about 8 cream puffs.

Chocolate Cream Pudding

1 c. sugar

2 T. cornstarch

1/2 tsp. salt

2 c. milk

2 squares unsweetened chocolate (2 oz.) or 1/3 cups cocoa and 3 T. extra melted butter

2 egg yolks, slightly beaten

2 tsp. butter

1 tsp. vanilla

Mix sugar, cornstarch, and salt in saucepan. Gradually stir in milk and chocolate, broken into pieces or cocoa mixed in melted butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. When cool, spoon into cream puffs.

Custard Filling

1/2 c. sugar

1/3 c. flour

1/2 tsp. salt

2 c. milk

4 egg yolks (or 2 eggs), beaten

2 tsp. vanilla

Mix sugar, flour, and salt in saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Boil 1 minute. Remove from heat. Stir a little over half of mixture into egg yolks. Blend into hot mixture in saucepan. Bring just to boil. Cool and blend in vanilla. Fills 8 cream puffs.

Note: Jell-O Cook & Serve chocolate pudding is very convenient and good too.

Chocolate Pudding Dessert

Karen Sokol

Lion House Recipes Cookbook. Bob likes this dessert.

1½ c. flour

1½ cubes (3/4 c.) butter or margarine

2/3 c. chopped walnuts or pecans

Combine ingredients and cut together as for piecrust, until resembles coarse meal. Press well into a 9 X 13" baking pan. Bake at 325 degrees for 30 minutes. Remove from oven and cool.

1 c. powdered sugar

1 pkg. (8 oz.) softened cream cheese

1 carton (9 oz.) frozen whipped topping, thawed

Beat together sugar and cream cheese until fluffy. Add 1/2 the whipped topping. Spread on cooled crust.

1 large or 2 small pkg. instant chocolate pudding

3 c. milk

Make pudding according to package directions, using 3 c. milk. Spread pudding on the cream cheese layer. Spread remaining whipped topping on pudding layer. Sprinkle with additional chopped nuts if desired. Chill several hours or overnight. Makes 15 servings.

Chocolate Fondue

Karen Sokol

l c. semi-sweet chocolate chips

1 giant Hershey Dark Chocolate Bar

1-14oz. Can sweetened condensed milk

1/3 c. milk

1 tsp. vanilla

In a heavy medium saucepan, heat the condensed milk on low. When warm, add chocolate and stir until melted. Add vanilla. Do not boil or get too hot. Pour into fondue pot and dip strawberries, bananas, cut up angel food cake, cinnamon bears, and rice krispie treat squares.

Carmel Corn

Karen Sokol, from the kitchen of Marilynn Berntsen.

1 lb. brown sugar (2 c.)

1 can sweetened condensed milk

1 c. light Karo syrup

1/2 c. margarine (1 stick)

Combine all ingredients in a large pan. Cook over low heat until mixture forms a soft ball. Pour over popped popcorn (1 c. un-popped). Cool.

Banana Splizza

Karen Sokol

A Pillsbury Bake Off Winner. My cousin, Katie Berntsen, and I made this for Marilynn and her friends in the summer of 1970.

Cake Crust:

3/4 c. flour

3/4 c. sugar

1 tsp. baking powder

1/2 tsp. salt

1/3 c. milk

1/4 c. margarine

1/2 tsp. vanilla

1 egg

Grease and flour or Pam a 12" pizza pan. Combine all ingredients, blend at low speed of mixer. Beat on high for 2 minutes. Spread batter evenly on pizza pan. Bake at 375 degrees for about 10 minutes. Be careful it doesn't brown. It should spring back when lightly touched in the center. Cool.

Sauce:

1/4 c. flour

3/4 c. sugar

2 T. cocoa

1 T. corn syrup

1/3 c. evaporated milk

1 T. margarine

1 tsp. vanilla

In a saucepan, combine flour, sugar, cocoa, corn syrup, and milk. Bring to a boil over medium heat, stirring constantly. Boil 3 minutes. Remove from heat. Add margarine and vanilla. Cool slightly. Pour over cake, leaving about 3/4" around the edge of the circle.

Toppings:

5 bananas cut in half lengthwise

Ice cream

Strawberry jam or topping

Chopped nuts

Whipping cream

Maraschino cherries

Arrange bananas over sauce in spoke like fashion. Place tiny scoops of ice cream between each spoke. Top scoops of ice cream with toppings and nuts. Top with whipped cream and cherries. Cut in wedges like pizza. Enjoy!

Apple Crisp

Karen Sokol from the kitchen of Katie Berntsen Flanigan

A good way to use apples. A real comfort food that my cousin, Katie, made when we were roommates at BYU.

8 c. fresh apples, or 2 cans pie sliced apples and 1-can apples

1 tsp. salt

2 tsp. cinnamon

1 c. flour

1 c. brown sugar

1/2 c. oatmeal

2/3 c. butter

Put apples into a baking dish. Sprinkle with cinnamon and salt, set aside. In a mixing bowl; combine flour, sugars, oatmeal, and spices. Mix all together until it feels like dry piecrust. Sprinkle over apples in the baking dish. Bake at 350 degrees for 45 minutes or more until done. Serve warm with whipped cream.

Lemon Bars

Karen Sokol

We made these for Christmas. They were my mother's favorite Christmas cookies. When I was teaching school at Orem Jr. High in 1975, Mother brought all the ingredients and pans to make Christmas cookies with her from Salt Lake. I took the day off, and we baked all our favorite Christmas cookies that one day. It was memorable and fun.

Crust:

1/2 c. butter

1 c. flour

1/4 c. powdered sugar

Mix together and pat in bottom of 8" square pan. Bake 15 minutes at 350 degrees.

Put this together just before crust comes out of oven and pour over hot crust:

2 T. lemon juice

Grated lemon rind of 1 lemon

2 beaten eggs

1 c. granulated sugar

3 T. flour

1/2 tsp. baking powder

Measure flour, sugar, and baking powder into a large bowl. Add eggs, juice, and rind--beat and pour over baked crust. Bake 325 degrees for 28 to 30 minutes. Cool. Sift powdered sugar on top. Cut into squares.

Christmas Caramels

Karen Sokol

Easy; soft, creamy, and yummy. We always made them when the kids were little.

1 c. butter

1 c. brown sugar

1 c. sugar

1 c. white corn syrup

1 can (14 oz.) sweetened condensed milk

Dash salt

Combine ingredients in heavy pan. Cook over medium heat, stirring constantly with a wooden spoon. Keep at rolling boil and cook till soft ball forms in cold water (about 15 minutes.) Pour into buttered 9 X 9" pan. Cool completely. Cut into squares and wrap each piece in wax paper.

Strawberry Pie

Karen Sokol

My roommate, Shari Nelson, at the Elms Apartments in Provo made this yummy pie in 1975. Best strawberry pie I ever ate.

Bake a 9" pie shell, set aside.

1 qt. hulled strawberries (4 cups)

3 T. cornstarch

1 c. sugar

2 T. lemon juice

1/2 c. heavy cream, whipped

With fork or potato masher, crush half of the berries; stir in cornstarch, sugar, and lemon juice. Cook over medium heat, stirring until clear and thick. Cool.

Cut rest of the berries in halves; fold into cooled mixture. Turn into cooled pre-made piecrust. Refrigerate until well chilled, about 2 hours. Serve with whipped cream on top. Makes 1 pie.

"Mile High" Lemon Chiffon Pie

Karen Sokol

Stones in Marshalltown, Iowa has made this pie since 1887. Stones was Charlie's family's favorite restaurant. Charlie's parents took our family there several times. Our kids still talk about this delicious pie.

8 egg yolks, slightly beaten

1 c. sugar

2 lemons (juice)

2 lemon rinds, grated

Salt to taste

2 T. unflavored gelatin

1/2 c. cold water

8 egg whites, beaten

1 c. sugar

Cook in double boiler, stirring frequently until consistency of thick custard.

Soak gelatin in cold water until dissolved. Add to hot custard and cool.

Beat egg whites stiff but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill 3 hours. Serve with whipped cream.

Libby's Famous Pumpkin Pie

Karen Sokol

3/4 c. granulated sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

2 large eggs

1 can (15 oz.) Libby's pure Pumpkin

1 can (12 oz.) evaporated milk

1 unbaked 9-inch deep dish pie shell

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Place pie shell in Pyrex pie plate, flute edges. Pour mixture into pie shell.

Bake in 425-degree oven for 15 min. Reduce temperature to 350 degrees for 40 to 50 min. or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Refrigerate.