December 11: Kase Wahe- Traditional Cheese Pie

I served a mission for the Church of Jesus Christ of Latter-day Saints in Southern California. The last area I served was in Solvang, CA. It was during Christmas time that I was there. It could not have been a more beautiful, picturesque place to be at this time of year. My companion, Sister Weeks, shared this recipe with me. I loved it. I always think of this recipe at Christmas. I am sharing a few photos of Solvang too.

Pie crust for one 9-inch pie

½ lb Swiss Cheese- grated

1 TB flour

3 eggs, well beaten

1 cup milk or cream

Salt and pepper, to taste

Line the pie plate with the pastry. Dredge the cheese with flour. Distribute the cheese evenly in pie plate. Beat eggs well, mix with milk. Season lightly and pour the mixture over the cheese. Bake 15 min in a 400 oven, then reduce heat to 300-325 and bake an additional 30 minutes. Serve immediately.

December 10: Gingerbread house and frosting

This beloved recipe comes from Janell, my Boise friend.

Gingerbread house or cookies:

2 3/4 c flour

1/2 tsp salt

1 tsp sugar

1/3 c brown sugar

3 tsp baking powder

1 tsp cinnamon

1/8 tsp cloves

2/3 c molasses

1 egg

1/2 c oil

Mix dry ingredients together. Mix wet ingredients together. Add all together. Mix until well blended. Roll out into shapes for cookies or house. Place on cookie sheet. Bake at 300 degrees until crisp. Times will vary with size of gingerbread.

Icing:

3 egg whites, room temperature

1/2 tsp cream of tartar

1 lb powdered sugar

Beat together until it peaks. Keep wet towel over bowl until you use it. Pipe into cake piper or spread with knife.

December 9: Whole Wheat Rolls

I was over at my friend Laura's house, looking at one of her favorite cookbooks and came across this recipe. I am glad I wrote it down because it has definitely become a favorite. These rolls turn out great every time. Sorry I do not remember the name of the cookbook.

1 pkg dry yeast

2 cups whole wheat flour

3 TB sugar

1 c instant potato flakes

¼ c buttermilk powder

2 tsp salt

2 c warm water

¼ c butter, softened

2 large eggs

3 to 3 ½ c whole wheat flour

1 TB butter, melted

Combine first 6 ingredients in a large mixing bowl. (I use my Bosch for mixing and kneading.) Add water, ¼ c butter, and eggs; beat at low speed with an electric mixer until moistened. Beat at medium speed 2 minutes. Gradually stir in enough flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (6 to 8 minutes.) Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 55 minutes or until doubled in bulk. Punch dough down and divide in half. Divide each half into 12 pieces; shape each into a ball. (I like to make them into crescent shaped rolls.) Place 12 balls of dough in a lightly greased 9-inch round cake pan. Repeat procedure with remaining dough. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 350 degree oven for 20 minutes or until golden. Brush rolls with butter. Yield: 2 dozen

December 8: Cranberry Avocado Salad

From Pinterest.

Dressing:

1/3 c sugar

1 1/2 TB poppy seeds

1 1/2 TB sesame seeds

1/2 tsp paprika

2 tsp dried mustard

1 TB minced sweet onion

1/2 tsp salt

1/4 tsp pepper

1/2 c white balsamic vinegar

1/3 c oil

1/3 c extra virgin olive oil

Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. 

Salad:
12 oz baby spinach, arugula, field greens
1 sm bunch cilantro, washed, dried, leaves removed whole from stems
2 medium avocados, peeled and sliced
3/4 c dried cranberries
3/4 c candied spiced almonds

Candied spiced almonds:

5 c sliced almonds, or 1 lb pkg

1/2 c sugar

3 TB butter

2 tsp cinnamon

1 tsp cumin

1 tsp paprika

1 tsp vanilla

salt

Place a lg sheet of foil on a work surface. Spray with cooking spray . Place sugar in a lg non-stick saute pan and heat over medium heat, occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup. Lower heat immediately and add butter, cinnamon, paprika, cumin and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar- they will melt as you continue to saute the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with salt. Spread out on foil to cool. 

December 7: Chocolate Chip Cookies

I have tried many chocolate chip cookie recipes through the years and this one continues to be one of my favorites. Thank you Cheryl for sharing this recipe with me.

Blend together:

2 c. shortening, or 1 c shortening and 1 c butter

1 ½ c. sugar

1 ½ c. brown sugar

4 eggs

2 tsp vanilla

2 tsp water

Sift together and add:

4 ½ c. flour

2 tsp baking soda

2 tsp salt

Add:

2- 12oz. pkg. chocolate chip

Drop by teaspoons on greased baking sheet. Bake at 350 for

8-12 minutes or until golden brown.

December 6: Spaghetti Sauce

My dear sister, Robyn, and I have shared many recipes through the years. This is one that she shared with me. Robyn and I were raised in Salt Lake City in an amazing family with wonderful parents, George and Connie Case. Our dad was a barber. There are 7 children in our family, 4 boys and 3 girls; Jeff, Karen, me, Bryan, Jon, Robyn and Noel. I have many family recipes to share on this blog. Hope you enjoy.

2-16 oz cans peeled tomatoes

2 bay leaves

1 6 oz can tomato paste

¼ to ½ tsp pepper

2 TB dried onions

Basil

2 TB sugar Garlic

1-2 tsp season salt

1 lb hamburger, cooked

Combine all ingredients. Simmer at least 1 hour.

December 5: French Dip Sandwiches

For a quick to fix meal that everyone will love, try these!

6 Hoagie buns

1 lb deli roast beef

1/2-1 lb provolone cheese

1 pkg Au Jus sauce mix, make as directed on package

Slice the buns in half, lengthwise. Lay on cookie sheet. Toast in broiler oven until golden brown. Remove from oven. Pile on the roast beef and a slice of provolone cheese. Stick them back in the oven until cheese is melted. Serve with Au Jus sauce.