Sweet Potato Biscuits

Sweet potato puree may be purchased or you can make your own. Place 1 sweet potato peeled and cut into chunks in a saucepan, cover with water, and bring to a boil. Cook, partially covered until tender (easily pierced by a knife) about 15 minutes.

Drain sweet potatoes and puree in a blender, food processor or food mill and place aside

1 3/4 cups all purpose flour
2 tbsp. light brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soad
6 tbsp chilled butter,  in pieces plus additional 1/2 tbsp for topping biscuits
3/4 C sweet potato puree (see recipe made from 1 med sweet potato)
1/3 c buttermilk

preheat oven to 425 and grease an 8 inch cake pan

place the flour, brown sugar, baking powder, salt and baking soda in the bowl of a food processor and pulse few times to blend. Distribute the butter around the bowl and plus again until mixture resembles small peas, about 10 2 second pulses

(If you do not have a food processor you can incorporate th butter by hand using a tech called cutting. hold a piece of butter between two knives and make and x with your hands. repeat until incorporated.)

In a large bowl, whisk together 3/4 cup sweet potato puree and 1/3 cup buttermilk. add flour mixture to the sweet potato mixture and stir briefly until just combined (over mixing with make biscuits dry and tough)

turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times.

shape into a disk, and use the palms of your hands to pat into an even 1 inch thickness. with a floured 2 inch biscuit cutter, cut out biscuits and close together as possible. gather together scraps and repeat to cut out more biscuits.

arrange biscuits snugly in the greased pan. brush with 1/2 tbls melted butter

bake until golden, rotating once, about 15 min

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*