Lemon Pie

1/4 tsp salt

1 1/3 C Sugar

4 1/2 Tb. cornstarch

3 egg yolks

1 2/3 C hot water

1/3 C fresh lemon juice (2 lemons)

grated rind of 1 lemon

2 Tb butter

Mix sugar, cornstarch, salt. Beat yolks & add to mixture. Add hot water gradually, while beating with wire whisk. Then add lemon juice and rind. Cook over med. high heat, stirring, until thick. After thickened, turn down to simmer, 2 - 3 min. Turn off heat, add butter & melt, and mix in. Pour into pie shell, add meringue while hot.

Makes 18 to 20 tarts or 1 pie.

This recipe is from my mom, Faun Hansen Turley, who is a fabulous pie maker and taught me how to make a really flaky crust.

Jambalaya

1/4 cup butter  

1 pound smoked sausage (hot or mild, chopped)                               

1/4 cup flour                                  

2 medium onions, chopped                                                                                               

6 green onions, chopped  

1 green bell pepper, chopped                                                        

4 cloves garlic, minced (I leave out)   

4 ripe tomatoes, peeled and chopped (I used two 14.5 oz cans diced tomatoes)  

1 bay leaf 1/2 tbs. dried thyme                                                          

1/4-1/2 tsp. Cayenne  

black pepper to taste                                                               

1 1/2 cups cooked, diced chicken                     

3 cups chicken broth                                                       

2 pounds raw shrimp, peeled and deveined        

2 cups uncooked long-grain rice                                         

salt to taste                                                                                                                      

In a large stockpot, melt butter and saute’ sausage until lightly browned. Add in flour. Then add onions, green onions, bell pepper, and garlic. Saute’ until vegetables are soft. Stir in tomatoes, bay leaf, thyme, cayenne, black pepper, chicken, chicken broth, shrimp and rice. The liquid in the pot should just cover everything.  Let it boil. Lower heat, cover and simmer until most of the liquid is absorbed and the rice is cooked. Add salt and Tabasco sauce to taste.

This recipe is from the blog, "Big Mama". 

Flank Steak Marinade

Tammy Murray

1/2 C soy sauce

3 Tb apple cider vinegar

1 1/2 tsp garlic powder

1 1/2 tsp ground ginger (jar of fresh)

3/4 C oil

2-3 chopped chives (green onion)

1/2 C 7Up

Will marinate at least 2 flank steaks. 

Here is a second recipe from Nancy Miller, my cute sister-in-law. They are very similar, so I switch off between the two!

 1/4 cup brown sugar

 1/4 cup canola or vegetable oil

 1/4 cup vinegar

 1/2 cup soy sauce

 1 Tbs. minced onion (I use 2 Tbs. dried)

 3 shakes Lawry's seasoned salt

 Flank steak, about 2 pounds

Mix together and marinate in refrigerator for 1-2 days. Discard marinade and grill steak on the barbecue. Slice steak into small strips (against the grain) and serve.

Tip: I usually buy a pack of 2 flank steaks at Costco. I double the marinade and mix it in 2 large Ziplock bags and put one steak in the fridge and one in the freezer for later. When I'm ready to use the frozen steak, I just thaw it in the fridge for a day and it's ready to grill!

Honey Roasted Red Potatoes

allrecipes.com

1 pound red potatoes, quartered 2 tablespoons diced onion

2 tablespoons butter, melted 1 tablespoon honey

1 teaspoon dry mustard 1 pinch salt   1 pinch ground black pepper

Directions

1. Preheat oven to 375 degrees F. Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Hot Corn Dip

2 tablespoons butter

3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup finely chopped yellow onions

1/2 cup finely chopped red bell peppers - I used roasted red bell peppers from a jar.

1/4 cup chopped green onions (green and white parts)

1 jalapeno, seeded and minced

2 teaspoons minced garlic

1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine

4 ounces monterey jack or cheddar, shredded- I used monterey jack

4 ounces sharp cheddar, shredded

1/4 teaspoon cayenne

Tortilla chips, for dipping

Preheat the oven to 350 degrees F. 

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown.  Just cook for about 5 minutes as the recipe states.  Transfer to a bowl. 

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.  

Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos. 

This is from the blog, "Our Best Bites". It has become a favorite!

Cranberry-Pear Cake

1 cup Sugar 2 cups Flour 2 Eggs
1 tsp. Baking Soda (if you prefer to have them not as dense use 2 tsp. Baking Soda I used only 1 tsp.)
Juice from the 29 oz. can of Pears
 

Mix above ingredients together
Fold in gently 29 oz. can of Pears cut into smaill bits and 3 cups (1 bag) of Cranberries
Pour into a 9x13 pan. Or star/heart forms-yield 4 doz.
Bake @350 degrees for 45 min if baking with the 9x13 pan or 40 min. using the star/heart forms (depending on your oven) or until toothpick clears.

Sauce
1/2 cup evaporated milk 1 cup Sugar  1/2 cup Margarine or Butter (I used butter)
Stir constantly until thickened and then add 1 Tsp. Vanilla
 Serve warm sauce over the Cranberry-Pear Cake.

*This recipe is from my dear cousin, Serida Foss. In 1996, she accompanied my Mom, daughter and me when we went to Denmark. Last summer, we met her in Paris for an exhibition at the Louvre for another cousin. She is marvelous.

Chocolate Marshmallow Brownies

1 cup butter

½ cup cocoa

2 cups sugar

Cream together and add: 

4 eggs

Mix in well

Add: 

1-1/2 cups flour

2 tsp. vanilla

1-1/2 cups chopped nuts (optional)

½ teaspoon salt

Bake @ 350° in 11”x17” pan approx. 25 min.  (or shorter time—don’t overbake)

*Sprinkle top with miniature marshmallows to cover (10-1/2 oz. pkg.) and return to oven to melt for 3 or so minutes.

Cool for 1 hour only.  

Icing:  (this is double the amount of the original recipe, but I always use this much - Ruthanne uses 1 1/2 times the frosting)

1 (3/4) cup butter 

3-1/3  (2 1/2) cups powdered sugar

2/3  (1/2) cup cocoa

2/3 (1/2) cup canned milk

1 pinch of salt

Mix above ingredients well.  Spread. When frosting sets up, cover with foil and set aside 12 to 24 hours to ripen.  Can be cut and frozen at this point.

*I like to use regular size marshmallows cut in half and place them very close together across the top. You can cut the marshmallows while the brownies are baking.  I just like it with more marshmallows.

This is a Hansen family favorite. It comes from Carol Hansen (no relation), who did everything wonderfully. Carol was the mother of Kathy Gygi. The Gygi's are long-time, close family friends. Thanks, Carol!

Chicken Tortilla Soup

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Love, love, love this soup - for its' taste, as well as its' simplicity of preparation! Enjoy!

Buttermilk Brownies

2C sugar 2 eggs, beaten

2C flour 1/2 C buttermilk

1 C water 1 tsp vanilla

4 Tbsp cocoa 1 tsp soda

1/2 lb butter

Mix sugar & flour together. Place water, cocoa & butter in pan and bring to slow boil. Pour mixture over sugar and flour. Add eggs, buttermilk, vanilla & soda. Mix thoroughly. Bake 20 min at 400 degrees in jelly roll pan or 2 9X13 pans.

Icing -

While brownies are baking, place 1/2 C butter, 2 tbsp cocoa and 3 tbsp milk in pan. Melt butter and stir in cocoa. Add 1 tsp vanilla, 2 C powdered sugar and 1/2 C nuts. As soon as brownies come out of oven - frost.

*This recipe is from my roommate at BYU, Roxane Crandall - so ... to be exact, and tell you how old I am - that was 1978! But I'm still using the recipe, so it must be good!

Creme Anglaise - Vanilla Sauce

1C whole milk

1C heavy whipping cream

1/2 vanilla bean, split and scraped

4 lg egg yolks, chilled

1/3 C sugar

pinch of salt

1. Prepare an ice bath, using a bowl to hold the ice

2. Bring the milk, cream, and vanilla bean and scraped seeds to a simmer in a medium nonreactive saucepan over medium heat. Do not bring to a rolling boil. Immediately remove the pan from the heat, cover with plastic film, and let steep for 15 minutes.

3. Meanwhile, quickly whisk together the egg yolks, sugar, and salt in a medium bowl. It is important not to let the sugar sit in a clump on the eggs for any period of time. This will result in grainy eggs, often referred to as cooked. (The acid in the sugar can coagulate the yolks.)

4. Remove the plastic film and bring the milk mixture back to a simmer over medium heat. Remove the pan from the heat and ladle out 1/2 cup of the hot milk. Drizzle it slowly into the eggs while whisking. This is tempering. Once the 1/2 cup milk is incorporated into the eggs, pour the mixture back into the hot milk, whisking constantly. Be sure to scrape all the eggs into the pot with a rubber spatula.

5. Place the pan over low heat and insert a thermometer. Immediately begin to stir the sauce. A heat-resistant rubber spatula is the best tool for this job, because it can scrape the entire bottom surface of the pot, preventing spots of coagulation. Stir constantly in figure eights around the edge of the pan and into the center. Watch the wake of the spatula. After about 2 minutes, the waves will begin to thicken. The sauce is ready when it has the consistency of thick cream and a temperature of 170 degrees. Dip the spatula into the sauce, pull it out, and run your finger across the back of the spatula. It should leave a clear trail, with the rest of the spatula remaining coated with sauce. If the sauce runs, cook for 1 more minute, or until the consistency is right. Rinse and dry the medium bowl.

6. Immediately strain the sauce through a fine mesh-strainer back into the bowl and set in the ice bath to cool. Stir the sauce occasionally for 5 to 10 minutes, or until the temperature drops to 40 degrees. The sauce will become thicker as it cools. Once it is completely cool, cover and refrigerate for up to 2 days.

To get the lusciousness of the vanilla bean: slice it in half lengthwise with a paring knife. Use the knife to press one of the halves open and scrape out the inside of the bean.

This recipe is from my sweet friend, Jill Moulton. Anything she makes is delicious! 

I could drink it!

Berries and Cream in a Cookie Shell

~Cookie~

1/4 c. butter

1/4 c. brown sugar

1/4 c. karo syrup

3 1/2 T. flour

1/2 c. ground pecans

1/2 t. vanilla

Melt butter, stir in sugar and syrup, bringing it to a boil. Remove from heat stir in flour, then fold in pecans and vanilla.

Drop 1 TBSP of batter at a time, 3 inches apart on a cookie sheet lined with parchment paper.

Bake @ 325 degrees for 8 minutes. Cool 30-60 seconds then drape over custard cup letting it completely cool.

~Berries~

Raspberries

strawberries

Blackberries

Blueberries

Lay on a cookie sheet to freeze Take out 20 min before serving.

~Custard~

10 oz White chocolate

1 cup heavy cream

1/2 t. vanilla

Melt chocolate on a double boiler, add cream and vanilla (serve immediately)

Dish berries into cookie cup and pour custard over the top!!

DELICIOUS!!!!!!!!!!!

(makes about 6 servings)

*** note: I actually use a Creme Anglaise instead of the custard, which I like a lot more - more work, but worth it!

Iced Brownies

9X13 pan - greased

Cream: 1 C butter

2 C sugar (reserve 1/4 C for egg whites)

Beat in: 4 egg yolks

2 squares melted unsweetened chocolate

1 tsp vanilla

Combine: 1 1/3 C flour, 1/4 tsp salt

Add dry ingredients alternately with 2/3 C milk. Stir in 1 C chopped nuts. Beat 4 egg whites, adding remaining 1/4 C sugar, while beating. Fold in beaten egg whites.  Bake 350 degrees, 30 min or until toothpick comes out clean.

Frosting: 3 Tbsp cocoa

  1/2 C butter

    2 C powdered sugar

  1/4 tsp vanilla

  Add milk to desired consistency.

Enjoy!

Aunt Reta's Cookies

Here is another recipe from Great Aunt Reta. These are one of our family favorites!

Cream:

2 C. shortening

1 1/2 C. brown sugar

1 1/2 C. sugar

Add:

4 eggs

2 tsp. vanilla

2 tsp. salt

2 tsp. baking soda in 2 TBSP hot water

MIX WELL

Add:

1 C. flaked or shredded coconut

3/4 C. Nuts (pecans)

1 12 oz pkg. choc. chips

4 C. oatmeal

3 C. flour

Method

Drop by teaspoonfuls on greased cookie sheet. Bake 350, 10 min. until just starting to brown.

Aunt Reta's Pie crust

2 cups flour

1 tsp. salt

1/2 cup Crisco

1/2 cup cold butter – cut into small cubes

1/2 cup cold canned milk

Mix flour salt and Crisco with a pastry blender until crumbs are the size of peas.  Mix in cold milk, a little at a time, with a fork, just until combined.  Roll out on floured surface.  Bake 400 degrees, 8-12 min.
My great Aunt Reta was quite a character! She could do most anything - garden, quilt and cook! She cooked by the "add mustard until it is yellow enough" or "add flour until it is thick enough" method. Everything she cooked was divine. One of her favorite sayings was "Lordy, girl"! Thanks, Aunt Reta!

Caramel Apple Pie

• • 1 recipe pastry for a 9 inch double crust pie (see Aunt Reta's Pie Crust)
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples - peeled, cored and sliced & tossed with 1 TB cinnamon

  Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

  I made this last night, and it was a big hit - the flavor of the cinnamon and the caramel and the apples - divine! Note: I used Jonagold apples, and was not sorry!

Cinnamon-Roasted Almonds

1 egg white                                     1/2 cup white sugar

1teaspoon vanilla                             1/2 C brown sugar

3 cups whole almonds                     1/2 to 1 teaspoon salt

2 teaspoons ground cinnamon

Directions

Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.

Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.

Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.