May 27: Chocolate Ice Cream Roll

From my Relief Society sisters in Boise.

3 eggs
1 c sugar
1/3 c water
1 tsp vanilla
3/4 c flour
1/4 c cocoa
1 tsp baking powder
1/4 tsp salt

Heat oven to 375. Line jelly roll pan with aluminum foil or waxed paper; grease generously. Beat eggs on high speed until very thick and lemon colored, about 5 minutes. Beat in sugar gradually. Then beat in water and vanilla on low speed. Add flour, cocoa, baking powder and salt gradually, beating just until batter is smooth. Pour into pan. Bake 12-15 minutes until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar. Carefully remove foil. Trim off stiff edges if necessary. Carefully roll cake and towel. Cool on wire rack at last 30 minutes. Unroll cake; remove towel. Spread 1 pint softened vanilla ice cream on cake. Roll up, seam side down, wrap in plastic wrap then foil. Freeze until firm, about 6 hours. Remove from freeze 15 minutes before serving.  

Rainbow Sherbet Roll
Prepare above jelly roll, omit cocoa. After unrolling, spread with rainbow sherbet.

May 26: Lemon-Sour Cream Pie

Becky's yummy pie filling.

2/3 c sugar
3 TB cornstarch
1 c milk
3 egg yolks
1 tsp finely grated lemon peel
1 tsp finely grated lemon peel
1/4 c lemon juice
1/4 c butter
1 c sour cream

Mix sugar and cornstarch in medium saucepan. Whisk in milk until smooth, then yolks. Stir in lemon peel and juice; add butter. Whisk constantly over medium heat. Heat 4 to 5 minutes until thick. Do not boil. Remove from heat. Cool to room temperature. Stir in sour cream until well blended. Pour into baked 9" pie shell. Cover with wax paper. Refrigerate 6 hours. Serve with whipped cream. 

May 25: "Never Fail" Pie Crust

Again from Becky in  the ward.

Combine and cut into marble size:
3 c flour
1 tsp salt
1 1/3 c shortening
1/2 tsp baking powder

Combine and beat with fork:
6 TB water
1 TB vinegar
1 egg

Toss liquid mixture into flour mixture. Gather dough, press into flattened ball. Wet counter, place wax paper on wet counter, flour wax paper. Roll out dough. Lift wax paper and peel off dough onto pan. Bake 425 for 7-10 minutes. 

May 24: Brown Sugar Nut Squares

From a friend in the ward, Becky.

1 c butter, at room temperature
2 c packed brown sugar
2 eggs
2/12 c flour
1 tsp salt
1 tsp baking soda
1 c walnut pieces, opt
1 c chocolate chips

in a large bowl, cream together butter, brown sugar and eggs until mixture is pale yellow in color and light and fluffy. Add flour, salt and baking soda. Beat until well-blended. Fold in walnuts and chocolate chips. Lightly grease jelly roll pan. Spoon dough into middle of pan. With moistened hands, flatten dough to 1 " of edge of pan. Bake in oven for 15-20 minutes or until center is done. When cool, cut into squares. 

May 23: Double Chocolate Mint Bars

Double Chocolate Mint Bar

From my sister, Robyn and her daughter, Morgan.

1 3/4 c flour
1 c sugar
1/2 c cocoa
1/3 c brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 c butter, divided
3 eggs, slightly beaten
1 can sweetened condensed milk
1/2 tsp mint extract, divided
2 c semi-sweet chocolate chips

Heat oven to 350. Grease 9x13 pan. In large bowl, stir together flour, sugar, cocoa, brown sugar, baking powder and salt. Cut in 3/4 c butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 tsp mint extract; spread mixture into pan. Bake 23  to 25 minutes or until wooden pick inserted in center comes out clean. In sauce pan over low heat, melt 1/2 cup butter with chocolate chips, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 tsp mint extract. Pour over baked layer. Let stand 20 minutes or until slightly set. Drizzle Vanilla Glaze over top. Refrigerate until set, about 1 hour. Cut into bars. About 24 bars.

Vanilla Glaze:
Stir together 3/4 c powdered sugar, 5 tsp milk and 1/2 tsp vanilla extract. 

May 22: Rodeo Burger

Hamburger buns
Hamburger patties
Cheddar cheese
Bacon
Onion rings
BBQ sauce
Lettuce, tomatoes, opt. 

May 21: Sweet and Saltines

I was watching the Food Network Saturday and Trisha Yearwood shared recipe. It is a sweet treat with saltine crackers. It is s fast, easy and super delicious treat!  I made them that evening. They are so yummy!

Cooking spray
About 35 to 40 saltine crackers
2 cubes (1 cup) butter
1 c light brown sugar
1 pkg semisweet chocolate chips

Preheat the oven to 425 degrees. Line a large jellyroll pan with aluminum foil, spray with nonstick spray and arrange saltines in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil for about 2-3 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the pan into the oven and bake for 2 to 4 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.