Wednesday, August 29, 2012

The Great Outdoors

I do love the great outdoors--from a distance. When our children were young I camped--in a 23 foot trailer. My idea of a wonderful outdoor experience is a picnic. But I'm not opposed to family members enjoying the great outdoors. My guys love to hike, hunt, backpack, shoot, fish etc. I encourage it, I just don't participate in it and that's okay.
So Max had one great adventure. He put in for an archery elk tag--knowing he wouldn't get it. It's a draw and chances are small that you will 'win'. But Max seems to have good luck and he did draw out for the 'once in a lifetime' elk tag. The 'hunt' started the week after Max got home from his honeymoon, bad timing but afterall it is a 'once in a lifetime' hunt.

Max spent many hours tracking elk, putting up trail cams and hiking all over the mountains. All his hard work paid off. He was successful. He shot the prize elk with an arrow no less. It is big--very big, Max is happy and I'm sure the new bride is happy because the hunt is over! They say it's 'once in a lifetime'. Yeah right.

Monday, August 27, 2012

Oatmeal Fudge Bars

 My sweet friends son just returned from serving a 2 year mission for our church. He has been serving in the Bangkok Thailand Mission. Today he was speaking in church--giving a short report of some of the experiences he has had. Carol was having a houseful of guests for lunch so I happily offered to make some treats. I look for opportunities to share the calories!
I checked my Pinterest boards and many blogs looking for a good treat. Bars are fun, they make a lot and your oven is only on for a short time, a plus in 95 degree heat.
This bar has a simple oatmeal cookie type crust, a decadent chocolate filling and a light crumb crust. All combined to make one delicious treat. I found the recipe on Brown Eyed Baker, one of my favorite blogs. It's a recipe worth keeping.

Oatmeal Fudge Bars
1 cup quick-cooking oats
1 ¼ cups light brown sugar, divided
1 cup all-purpose flour, divided
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt, pinch of salt, divided
10 Tbsp unsalted butter, divided
1 ½  cups chocolate chips
1 egg
Preheat oven to 325 degrees. Line an 8 inch square baker with aluminum foil, allowing excess to hang over the edges of the pan.  Grease foil; set pan aside.

Combine the oats, 1 cup of brown sugar, ¾ cup of flour, baking powder, baking soda, and a pinch of salt.  Stir together in a bowl to combine.  Melt 8 Tbsp butter and stir into the oat mixture until combined.  Reserve ¾ cup of the mixture for the topping.  

Sprinkle the remaining oat mixture over the bottom of the prepared pan and press into an even layer.  Bake until light golden brown, about 12 minutes.  Cool completely, about 1 hour.

Combine the remaining ¼ cup flour, the remaining ¼ cup brown sugar, and the remaining
¼ tsp salt in a bowl.  Set aside.

Melt the chocolate chips and the remaining 2 Tbsp butter in a large bowl, microwaving at 50% power in 30 second intervals, stirring after each.  Let cool slightly.  Add the egg and whisk until combined.  Use a rubber spatula to fold in the flour mixture, stirring until just combined.

Pour the chocolate filling over the cooled crust and sprinkle with the remaining oatmeal mixture.  Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes. Cool completely on a wire rack.  Using the foil overhang, lift the bars from the pan and cut into squares.  Store leftovers in an airtight container at room temperature.

Saturday, August 25, 2012

"Now That's Eggciting"

I have been playing with rubber stamps for the better part of 20 years. Just something I like to dabble in. I'm not really a saver--my craft room can only hold so much. So I'll purchase a stamp set play with it for a time and when I get tired of it I will give it to someone else who will love it. Styles change--designers are always coming out with something new and different.

 I had a set years ago, played with it for a time and then passed it on. Guess what I missed that set! Of course it was not available. So I scoured E-bay (most everything is on E-bay) and found it for a fair price. What is this set that makes me smile every time I use it?? "Best of Cluck" by Stampin' Up!
For some reason having chickens seem to be the 'in' thing today. So I have plenty of friends that will enjoy these 'corny' cards!


Monday, August 20, 2012


I can't believe I've been cooking for over 40 years and have never made Popovers. They are a magical dish that any child would love and sophisticated enough for an adult. I deem Popovers the perfect food!
A few simple ingredients and a hot oven are all you need to create Popovers. They can be made in a muffin tin or custard cup. You can also buy a special Popover pan--I could be tempted.
They are so simple, don't wait any longer to make this yummy dish.
Our hostesses this week are Amy and  Paula, check their blogs for the complete recipe. 

Sunday, August 19, 2012

German Chocolate Cake

This is Cindy's daughter, Candise.  I have forever said that I want to be JUST like my mom when I grow up and today I just might be one step closer.

I grew up with grandparents nearby and many Sunday evenings were spent visiting.  I don't live in my hometown anymore and don't get to see my grandmas often enough.   We have tried to 'adopt' some grandparents wherever we live.  Our current town is no exception.  Our local grandma had a birthday and requested a German Chocolate Cake.  Last years request was the same, and was my first ever German Chocolate Layer cake.  I think it was tasty - but not really photo worthy!  I learned a few things and the cake turned out beautiful this year. 

My mom would have been proud, it was on a beautiful cake pedestal (she taught me that presentation is everything), it was on time,  and I even took a photo before we walked out the door. 
The recipe is nothing fancy, in fact it came right off the Baker's German Chocolate Box.  I didn't get to have a piece of the cake, but I hear it was delicious!  And the joy of baking and delivering was sweet enough for me.

Saturday, August 11, 2012

Orange Glazed Blueberry Scones

I do love blueberries, they don't grow in Utah but thanks to Costco I have blueberries. These scones were delicious, I had plenty of company to share them with. This recipe was give a full 5 stars by my eager testers.

Orange Glazed Blueberry Scones
2 cups four
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups blueberries
1/4 cup frozen butter--grated
3/4 cup buttermilk or cream--I used half buttermilk half cream
1 egg
 In a large bowl stir together the flour, sugar, baking powder and salt. Add frozen butter that has just been grated. Mix with your fingers, you should have a nice mix of different size pieces. Or use a pastry blender.
In a small bowl mix together buttermilk and egg. Add liquid to dry mixture and gently mix. Add in blueberries and gently stir. The more you stir the tougher the scones. Gentle is the word.
Using a large Pampered Chef Scoop put scoops of batter on a parchment lined pan. Bake at 400 for about 18 minutes.

Orange Glaze
2 tablespoons butter
2 cups powdered sugar
zest and juice of 2 oranges
In a small saucepan mix all ingredients and simmer until sauce starts to thicken. Once thick stir well and brush or spoon on scones. This glaze should slightly harden.
I wanted to make an orange butter cream frosting--which would be yummy. The glaze added a fun dimension.
This recipe is adapted from Tyler Florence

Thursday, August 9, 2012

Oven Roasted Corn

This post is really not rocket science--but it is something you will want to try. How do you cook fresh corn on the cob? Probably the same way your Mother did. My mom filled a huge pan with water, brought it to a boil (which seems to take forever) dropped the husked corn in and boiled it for 5 minutes. The corn was done--you had a huge pot of boiling water heating up your August kitchen. But the corn was good so that's the way you cook corn.

Enter my daughter Jill. While visiting we wanted corn, it's perfect right now. Jill suggested we roast the corn in the oven. I was leery at first, I mean who puts corn complete with husks on in the oven?? We did and it was delicious. I will never boil another ear of corn. Thanks Jill for breaking the cycle!

 Oven Roasted Corn--Tyler Florence
Preheat oven to 350. Pace corn (husks on) directly on oven rack. Roast for 30 minutes. Pull husks down, silk is easily removed. Use husks for a handle while eating. Enjoy one of the best foods of summer!

Monday, August 6, 2012

Berry Galette TWD/BWJ

This was one fun recipe! Pies scare me but a Galette I can handle. I like the words rustic, free form and open faced. I think a galette is a pie on vacation!
The galette dough came together in just minutes in my food processor. This dough calls for cornmeal--an interesting crust ingredient. I like most anything with cornmeal so I was anxious to try it. With a well floured board I had no problem rolling out the chilled dough. I then piled blueberries in the center of the dough. I sprinkled the berries with sugar, drizzled them with a little maple syrup and dotted with butter. The crust was then folded, pleated around the fruit. I brushed the crust with water and sprinkled some sparkling sugar on top. I thought it was a masterpiece (remember I'm not a pie maker).

As it baked juice did leak out but it did not affect the taste. We all enjoyed this dessert, The cornmeal crust was delicious and the blueberries screamed 'summer'! I can't wait to make this galette with peaches and apples. The recipe stated that the galette would make 4 to 6 servings. The galette is quite small, I wouldn't try to serve more than 4 guests. A scoop of vanilla bean ice cream tops this dessert.
 Our host this week are Lisa and Andrea. Check their blogs for the complete recipe.


Sunday, August 5, 2012

Wedded Bliss!

We have had a busy couple o f weeks. Max (our youngest) was married Friday August 3, 2012 in the Mt. Timpanogus Temple. It was a beautiful day. The weather cooperated, we were surrounded by family and friends. Jess was radiant and Max couldn't quit smiling. The ceremony was at 9AM, the weather was perfect for photos outside the temple.

We had a luncheon at the Blue Lemon--it is a beautiful  venue, the food was delicious and our event planner was top notch! There is something about eating at a beautiful set table with great service. The food lived up to Blue Lemon standard. And much to the delight of my mother--all six of her children and their companions were in attendance.

Jill sang a love song, Candise did a fun original reading about Max and Jess. My brother did a great wedding video complete with photos, music and interviews. We all got to know Max and Jess a little better. On a lighter note Jess's siblings gave Max a fun basket filled full of items to help Max know how to best treat Jess. In return the Harris gals gave Jess a basket full of items that will help her more fully enjoy life with Max. All had fun.The luncheon ended with both fathers giving loving words to the new Harris Family.

We had a few hours to rest then we were at the Reception Center. The party was outside the most beautiful gardens. Ponds, streams, grass and trees provided a beautiful backdrop for the party. There was a steady stream of family and friends wishing the new couple well. I couldn't ask for a better day!
All my children were there--this hasn't happened for years. What a great day.