BYU Mint Brownies

Ingredients:

1 c. margarine

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts

12 oz. chocolate icing (Use your own icing recipe

or purchase some chocolate frosting. You can also

search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Directions:

PREP AND COOK: 90 min. COOL: 1 hr.

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking

powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan.

Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat

until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually

until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to

stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Mom's Tartar Sauce

Lemon Dipping Sauce aka Tartar Sauce

1 Cup Mayonnaise
1/4 cup parsley, chopped
1/2 tsp lemon peel, grated
1 Tbls lemon juice
1/4 tsp onion salt
Combine all ingredients. Chill until ready to serve. Makes about 1 cup

Best Pie Crust, Crispy and Tender

• 2 1/2 C flour
• 3/4 tsp salt
• 3/4 C shortening
• 8-10 tbs (1/2 C plus 2 tbs) ice cold water
• 9in pie pan

1. Combine flour and salt in mixing bowl
2. Gently cut in shortening until pea sized 
3. Sprinkle 6 tbs of cold water over flour mixture, tossing lightly with a fork or rubber scraper. Add the remaining water 1 tbs at a time, tossing with a fork, and press to the side of the bowl until all is moistened 
4. Divide dough in half, gently pat into 2 lightly flattened balls
5. For a two crust pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Place on filling, and cut slits or shapes to allow steam to escape. Trim pastry one inch beyond the rim. Fold top edge over the bottom edge and flute the edge to seal.
6. For a lattice top pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Cut the pastry into 1/2in strips. Starting at center of pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of bottom crust. Fold bottom crust over the strips, and flute the edge to seal. 
7. Topping: 2-3 tbs milk, sugar
8. Wrap edges with tinfoil (shiny side out) to avoid burning 
9. Bake in 425 oven

*2 C pastry flour sub

• 1 1/3 C all purpose flour plus 2/3 cup cake flour

*From KK's cooking class*

Fluffiest Waffles of Your Life

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 egg yolks
• 1 3/4 cups milk
• 1/2 cup cooking oil
• 2 egg whites

1.  In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture;set aside.
2. In another medium mixing bowl beat egg yolks slightly. stir in milk and oil. add egg yolk mixture all at once to the dry mixture. stir just till moistened (batter should be lumpy)
3. In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white.
4. Make the waffles

Orange Teriyaki Beef with Noodles

• 1 lb beef boneless sirloin, cut across grain into thin strips 
• 2 cans (14.5 oz each) of beef broth
• 3 tbs cornstarch
• 1/4 C soy sauce
• 1/4 C brown sugar
• 1 clove mined garlic
• 1/8 tsp powdered ginger
• 1/4 C orange marmalade
• 3 C snap pea pods
• 6 oz uncooked extra thin spaghetti noodles

1. Spray 12 in skillet with cooking spray. Cook beef in skillet over medium-high heat 2-4 min until brown. 
2. Mix cornstarch with 1/2 C beef broth. Set aside to think sauce later
3. In same skillet used to cook meat, mix remaining broth, soy sauce, brown sugar, garlic, ginger, and marmalade. Heat to boiling. Stir in noodles; reduce to medium heat. Cover and cook 5-10 min until noodles are tender
4. Stir in snap pea pods, broth/cornstarch mixture, and beef. Cook uncovered 2-3 min

*From KK's cooking class*

Cooking Class Meatballs

• 1 1/2 C bread cumbs
• 1/2 C oats
• 1/2 C milk
• 1/2 C minced yellow onion
• 1/2 C mined celery
• 2 beaten eggs
• 2 lbs lean ground beef
• 1 tbs salt
• 1/4 tsp pepper
• 1 tsp nutmeg
• 2 tbs dried parsley
• 1/2 C applesauce

1. Soak bread crumbs and oats in milk
2. Add seasonings and mix thoroughly
3. Add onion, celery, eggs, ground beef, apple sauce, 
4. Portion into 1 in balls (don't compress too tightly or center will not cook). Place balls on foil-lined cookie sheet. Cook at 400 for 10-20 min

Goes great with Cheese Fondue 

*From KK's cooking class*

Cheese Fondue

• 1 tbs olive oil
• 1 small shallot
• 2 tbs apple juice
• 1 C half & half
• 8oz cream cheese
• 1 C shredded Swiss cheese
• 1 tsp lemon juice
• 1/2 tsp ground nutmeg
• 1/2 tsp pepper

1. Heat olive oil in a saucepan over medium heat. Add chopped shallots and saute for 2-3 min
2. add apple juice and cook for 1-2 min. Juice will mostly evaporate
3. Add half & half and reduce heat to low
4. Add cream cheese pieces to pan. Allow to completely melt, stirring gently
5. Add parmesan and swiss cheese. Stir until cheese is completely melted
6. Stir in lemon juice, nutmeg and black pepper
7. Serve 

Goes great with Cooking Class Meatballs 

*From KK's cooking class*

Crunchy Hawaiian Salad

• 1/2 C oil
• 1 tbs sesame oil
• 6 tbs white vinegar
• 1/4 C sugar
• 1/4 tsp salt
• 1/2 tsp pepper
• 1 small head cabbage
• 4 green onions, chopped
• 11 oz can mandarin oranges, drained
• 3 oz ramen noodles
• 1/4 C slivered almonds, toasted
• 1/4 C sesame seed, toasted

1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from noodles, salts and pepper in small bowl; chill
2. Shred cabbage. Mix cabbage, green onions, and mandarin oranges in bowl 
3. Toast seeds
4. Crumble noodles into salad. Sprinkle nuts. Add dressing, toss, refrigerate 

*From KK's cooking class*

Sweet Pork Fajitas *KK's Cooking Class*

• 24 fajita sized tortilla
• 2 cups shredded cheddar cheese 
• 1 boneless pork shoulder or butt roast (3 lbs)
• 1 Old El Paso Roasted Garlic Sauces Packet (I think I got the roasted tomato and it was really good, just very sweet)
• 1 3/4 C A&W Root beer
• 1 3/4 C brown sugar
• 1 yellow onion
• 2 cloves garlic
• 1 green, yellow, orange, and red bell pepper
• 1 teaspoon cumin
• 1/2 teaspoon salt

1. Trim fat and cut roast into fourths
2. Mix root beer, sugar, and sauce packet together
3. Place mixture and meat in crock pot
4. Let it go for however you want (I did 6-8 hours)
5. Last hour of cooking slice veggies into thin strips
6. Heat oil and spices in large skillet on medium heat. Add veggies and saute until cooked but slightly firm
7. Place in crock pot

*From KK's cooking class*

Fruit Salad and Cinnamon Chips

• 2 kiwis diced
• 2 golden delicious apples, diced
• 1 C frozen raspberries
• 1 lb strawberries chopped
• 1 Tbs brown sugar
• 3 Tbs orange marmalade
• 10 medium sized flour tortillas
• cooking spray
• cinnamon sugar

1. in a large bowl, gently mix the fruit, sugar and marmalade. Cover and chill for 15 min
2. preheat over to 400 
3. spray one side of each flour tortilla with cooking spray. Cut into wedges and place on baking sheet. Sprinkle with cinnamon sugar. Spray again with cooking spray
4. bake in oven 8-10 min

*From KK's cooking class*

Broccoli Rasin Salad

Ingredients

• 1/4 lb cooked, crumbled bacon
• 1/2 large head of broccoli
• 1/4 C chopped onion
• 1/4 C raisins 
• 1/4 C chopped pecans or walnuts
• 1/4 C & 2 Tbs mayo
• 1 Tbs vinegar
• 1/4 C sugar 

1. Cut broccoli into small florets. Peel, quarter lengthwise, and cut the stem into 1/4 in pieces
2. Combine broccoli, onions, raisin, nuts, and bacon. In a small separate bowl, make dressing of mayo, vinegar, and sugar
3. Pour dressing over salad
4. Refrigerate until ready to serve

*From KK's cooking class*

Raspberry Streusel Muffins

Muffins:

• 3 C flour
• 1 C sugar
• 4 tsp baking powder
• 1 C milk
• 1 C melted butter
• 2 beaten eggs
• 2 C fresh or frozen raspberries
• Paper muffin liners 

1. Preheat the over to 375 and line the muffin tins iwth paper liners. If using a dark pan lower the oven temp by 25 degrees and watch baking time. You will probably need a litter longer
2. Prepare streusel topping and set aside (below)
3. Combine dry ingredients in a large bowl
4. Combine milk, butter, and egg in a small bowl
5. Pour wet ingredient into flour mixture, and stir just enough to combine
6. Spoon half batter into muffin cups
7. Put 4 raspberries in each cup
8. Spoon the rest of the batter over raspberries, leaving room for streusel topping
9. Sprinkle topping onto batter
10. Bake 25-30 min

Pecan Streusel Topping:

• 1/2 C chopped pecans
• 1/2 C flour
• 1/2 C packed brown sugar
• 1/4 melted butter

1. Combine pecans, brown sugar and flour in a small bowl
2. Add melted butter, and stir until it resembles crumbs
3. sprinkle over muffins before baking

*From KK's cooking class*