Luau Recipes

Hawaiian Haystacks

1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
3 cups milk
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sliced mushrooms
6 chicken breasts, cooked and cut into pieces

Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring constantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes. Serves 8.

Serve over sticky, white rice with the following toppings:

grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce

Coconut Macaroons

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract


Preheat oven to 350 degrees F. Line cookie sheets with parchmnet paper or aluminum foil. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well-blended. Use and ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Bake for 12-15 minutes in the preheated oven, until coconut is toasted. Makes 24 cookies.

Food Storage recipes from June RS mtg

Fresh Salsa by Amy Millett

Ingredients:
2-28oz cans diced tomatoes
1 chopped bell pepper
1 bunch green onions
3 celery ribs, chopped
1 chopped cucumber
1 bunch cilantro
1/2 cup ketchup
1 1/2 cup pace picante sauce
Optional: fresh tomatoes, chopped avocados

100% Whole Wheat Bread by Ellen Camp using bread machine

Ingredients for 1lb bread:

3/4 cup +1 tbsp 80 degree water
1 1/2 Tbsp oil
2 Tbsp Honey
1 tsp Salt
1 1/2 Tbsp Dry Milk
2 cups Flour
1 tsp active dry yeast
Select whole wheat cycle on bread machine or use 1 3/4 tsp active dry yeast and select rapid whole wheat cycle. Mix in bread machine and bake. Or Mix in bread machine and remove before baking cycle. Form into rolls and let raise. Bake at 350 for 12-15 minutes.

Fool Proof Whole Wheat Bread by Sharon Erland

Ingredients:
2 pkgs of Dry yeast (1 pkg =2 1/4 tsp)
1/2 cup warm water (NOT HOT)
5 cups of milk (dry, canned, diluted, fresh milk, or tomato juice or potato water) Make sure it is room temperature
2 tsp of salt
2/3 cup honey (raw sugar, molasses, or white granulated sugar)
2/3 cup oil, butter, or margarine
11-12 cups of whole wheat flour

Directions
1. Sprinkle yeast in 1/2 cup warm water (not hot) and set aside
2. In bowl combing milk with 7 cups of flour and blend well
3. Then add salt, honey, and oil, mix well and then add the yeast water and blend well
4. Slowly add 3-4 cups of flour (may need 5 cups) Need just enough flour until dough cleans the side of the bowl.
5. Place on floured surface and Knead for 10 minutes.
6. Oil hands and shape 1/4 of dough and place in greased pan (can use either regular bread pans or juice cans that have been washed and rinsed well, will need to grease the juice cans also. Use pam if using cans)
7. Cover with damp cloth and let rise 35 minutes or until double.
8. Bake in 350 degree oven for 40-45 minutes
9. Cool on rack and brush top of loaves with butter
Makes three 2 lb loaves or 4 1 1/2 lb loaves

Apple Crisp by Karen Gillett

Ingredients:
3 cups dehydrated apple chips
4 cups water
1/2 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt
2/3-3/4 cup packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Directions: Bring apple chips to a boil in water. Remove from heat. Let sit for 20 minutes then drain remaining water. Mix granulated sugar, 1 tsp cinnamon, and salt. Stir into apple chips. Spread mixture into an 8x8x2 pan. Mix remaining ingredients--brown sugar, flour, oats, cinnamon and nutmeg. Cut in 1/3 cup butter until mixture is crumbly. Spread as topping over apples. Bake at 400 for about 30 minutes.

Bolivian Whipped Dessert by Beckie Morales

Ingredients:
1 can evaporated milk (very cold)
1 pkg (small) jello (any desired flavor)
1/4-1/2 cup sugar
1 cup water

Directions:
Boil water and dissolve Jello as directed. Do not add any more water. Pour evaporated milk in a medium sized metal or glass bowl and whip until light and fluffy, adding sugar gradually when it looks like whipped cream. Slowly pour in dissolved Jello into the mixture while beating continually. Let set and serve.

Chocolate Crazy Cake by Becky Schultz

Ingredients:
3 cups flour
2 cups sugar
1 tsp salt
6 Tbsp cocoa
2 tsp baking soda
2 Tbsp vinegar
2 cups water
3/4 cup oil
2 tsp vanilla

Directions:
Combine dry and liquid ingredients in separate bowls. Add the liquid to the dry ingredients. Mix until moistened; beat until smooth. Pour into greased and floured 9x13 pan. Bake @ 350 for 35-40 minutes. Dust with powdered sugar just before serving.

Oatmeal Cinnamon Chip Cookies by Tiffany Feil

Ingredients:
2 sticks butter
2 eggs worthy of reconstituted egg powder
1 cup sugar
1 cup brown sugar
2 cups wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups oats (quick rolled)
1 10 oz pkg cinnamon chip morsels

Bake at 350 for 12 minutes

Oatmeal Cake by Karen Gillett

Ingredients:
1 1/4 cups boiling water
1 cup oats
1 cup brown sugar
1/2 cup butter
1 tsp vanilla
1 cup sugar
2 eggs
1 1/2 cups flour
1/4 tsp salt
1 tsp baking soda

Directions:
Pour the water over the oats and let sit for 20 minutes. Meanwhile combine brown sugar, butter, vanilla, sugar, and eggs. Mix until creamy. Sift together flour, salt, and baking soda. Add to the sugar mixture. Mix in the oatmeal. Place in a 9x13 pan and bake at 325 for 35 minutes.

Browned butter Frosting:
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2+ TB milk

Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable. (I think I used at least 4 Tbsp of milk, maybe more)

November Service Activity Recipes

Crab Cocktail Dip
Barbara Salt

Cover 8 ounces of cream cheese with following mixture

8oz crab
1cup catsup
2 TB horseradish
1 TB honey

Pumpkin Cheesecake Bars
Amy Millett

Crust Mixture:
1 Cup Flour
1/3 cup brown sugar
5 Tbsp. butter
½ Cup chopped pecans

Preheat oven to 350 degrees. Combine flour and brown sugar. Cut in butter and then stir in pecans. Set aside ¾ Cup of crust mixture. Press crust into a 8 inch pan or 9x 13 pan if doubling recipe. Bake for 15 minutes at 350 degrees.

1 – 8 oz. pkg. of cream cheese
¾ Cup sugar
½ Cup canned pumpkin
2 eggs slightly beaten
1 ½ tsp. cinnamon
1 tsp allspice
1 tsp. vanilla

Combine all the above ingredients and blend until smooth. Pour mixture over baked crust and then sprinkle the remaining crust mixture on top. Bake at 350 degrees for 35-40 minutes.

Cookie Dough Truffles
Kathleen Keller

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups flour
1 can sweetened condensed milk
1 tsp. vanilla
1/2 cup minature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 pounds chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Chill dough for 30 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

"Bloom Where You Are Planted" May 2009 Enrichment Desserts

Devil’s Food Trifle
2 3 oz. pkgs. Jell-O Devil's Food Pudding (can use other chocolate pudding varieties)

4 cups milk

1 pkg. 8 oz. cream cheese

1 Sara Lee frozen pound cake (or pound cake from a mix)

12 oz. container Cool Whip

32 Oreos, crushed

Mix 3 cups milk and cream cheese together with hand mixer; add in 2 pkgs. pudding. Layer pound cake in bottom of dish. Use remaining milk to lightly drizzle on top of cake. Next, layer pudding mixture, crushed Oreos, then Cool Whip. Repeat the layers, finishing with a smattering of crushed Oreos on top.There should be 2 complete layers when trifle is finished + sprinkling of Oreos on top.

Berry Trifle

1 Angel Food Cake, cut into cubes

Strawberries

Blackberries

Raspberries

1 pint whipping cream

8 oz. whipped cream cheese

Whip the cream with powdered sugar to taste. Beat in cream cheese until mixture is smooth. Wash fruit and mix together. Layer cubed cake on bottom of trifle dish, add a layer of mixed fruit, layer some of cream mixture on top of berries. Repeat layers.

March Enrichment Desserts

Boiled Raisin Cake
Kelley Partridge
Recipe from Jennie Barton... Born March 5th 1888…died August 31st 1981

2 C. seedless raisins
3 C. water
2 C. sugar
2 t. cinnamon
11/2 t. nutmeg
1 t. cloves
1 t. allspice
1 C. shortening

Simmer about 20 minutes. Cool to lukewarm and add about

3 C. sifted flour
1/2 t. salt
1 level t. baking powder
1 rounded t. baking powder

Dough should be moderately stiff. Bake 325 deg. for 45 minutes to 1 hour.


Grammie Virginia's Chocolate Chip Cake
Amy McLaughlin

1 package yellow cake mix
1 cup milk chocolate chips

Follow directions for mixing and add 1 cup chocolate chips. Bake in a 9 x 13 pan. Remove from oven when done and spread with brown sugar icing (recipe below) while still warm.

Brown Sugar Icing
1 cup brown sugar, firmly packed
1/2 cup butter, room temperature
Mix throroughly and add 1/2 tsp. vanilla
Drop by spoonfuls onto HOT cake, spread carefully with a spatula until covered. Sprinkle with 6 oz. shredded sweetened coconut. Brown under broiler very lightly (watch carefully -- it browns quickly!).
Best served warm with vanilla ice cream.

Fairy Cupcakes
Lorna Miller

Start with a batch of white cake mix cup cakes.
Cut their tops off.
Cut each top in half.
Put a dollop of sweetened whipped cream on top of each cup cake, and then replace the two halves at upturned angles so that they look like little wings.
Dust with powdered sugar.

Pecan Rolls
Sherri Maddox & Evelyn Nelson
This recipe is from my Grandma Christi Cornelius. My Grandma typically made these for us at Christmas time and we looked so forward to getting a few. What made them so special to me is at one time my Grandparents had an orchard and the pecans that were used were from their trees and my Grandpa would help shell them for her.

Centers:
2 1/4 Cups sugar
1/2 cup whipping cream
1/4 cup whole milk
1/8 Tsp. salt
1/3 cup Karo syrup
1/2 cup marshmallow

Put liquids in a heavy pan. Add the rest of the ingredients except the marshmallow cream. Boil to a soft ball stage or 227 degrees, stir constantly, but don't scrape the sides. Cool and then whip, add marshmallow cream. When it sets up mold in long thin rounds and put in buttered wax paper. Chill for at least 24 hours.
Alternate centers:
4 cups white sugar
1 1/2 cups half and half
1/2 scant (not quite) cup Karo syrup.

Cook to a creamy white color 227 degrees, cool then whip good until set up. Roll into rounds. Put in buttered wax paper and put in fridge at least overnight but no longer then 1 week.

Caramels:
2 cups white Karo syrup
2 cups sugar
3 cups whipping cream
1/2 can Eagle Brand sweetened condensed milk
1/2 tsp. salt
2 tbl. Vanilla.

Approximately 5 cups to 6 cups Pecan Halves
Boil on med. high heat stirring constantly until it changes color, and then add whipping cream which has been scalded with condensed milk. Cook to a medium ball stage which is rich in color and thick. This can be rolled in your finger and doesn't break apart, just before taking from stove add salt and vanilla. Pour over pecans which have been spread out in a large flat pan. Take centers and roll in Carmel pecan mixture. Mold, cool, and put in buttered waxed paper. Put in the fridge to cool. Enjoy. This can be frozen if you put tin foil around the waxed paper.

GRAN’S LEMON PIE
Roetta Jones

Grate rind of and juice 3 lemons add dash of salt and set aside
Separate 4 eggs set yolks and whites aside
Mix : 2 cups sugar
1 cup flour
Butter (or marg) the size of a walnut
Add to: 4 cups of boiling water (I save some of the water and make a not too thick paste with the sugar flour mix add that into the boiling water, that way it doesn’t lump)
Bring to a boil add egg yolks (if you want it more yellow you can add food coloring)
Pour into baked pie shells, cover with meringue put back in oven until meringue is lightly brown. Cool, chill and serve.
MERINGUE
4 egg whites
¼ tsp cream of tartar
½ cup sugar
½ tsp vanilla
1 tsp cornstarch

Beat egg whites and cream of tartar until foamy. Mix sugar and cornstarch gradually add to whites while beating, until stiff peaks form, add vanilla. Do not under beat
STANDARD PASTRY
8 or 9 INCH ONE CRUST PIE
1 cup flour
½ tsp salt
1/3 cup plus 1 Tbsp shortening
2 to 3 Tbsp cold water

10 INCH ONE CRUST PIE
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3-4 Tbsp cold water

8 or 9 INCH TWO CRUST PIE
2 cups flour
1 tsp salt
2/3 cup plus 2 Tbsp shortening
4-5 Tbsp cold water

10 INCH TWO CRUST PIE
2 2/3 cups flour
1 tsp salt
1 cup shortening
7 to 8 Tbsp cold water

Measure flour and salt into bowl, cut in Shortening til looks like meal. Sprinkle in water, 1 Tbsp at a time until all flour is moistened and dough almost cleans side of bowl.
For one crust, gather into ball roll on flour covered board until 2 inches larger than inverted pie pan roll around rolling pin unroll into pan trim edges and flute, fill and bake as directed in recipe.
For baked pie shell: prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes
For two crust pie, turn filling into pastry lined pan trim overhanging pastry ½ inch from rim of pan roll second dough place over pie trim overhanging pastry 1 inch from rim of pan . fold and roll top edge under lower edge pressing on rim to seal, flute cut slits so steam can escape. cover edge with foil to prevent excessive browning remove foil last 15 min of baking.
Grandma taught me to trim the edges and seal it just using my hands on the edge of the rim then using fingers to flute it. It depends on how thick you want that edge of crust.
When pies are done you should feel them lift with a gentle up and down shake.