Ultimate Banana Bread

My family knows I have gone "gaga" over this recipe.  I'll have to bring in a sample to RS in order to convert you all.  Here's the link to the recipe:  Ultimate Banana Bread Link to Recipe

Hot Chocolate Mix (Makes 75 servings)

25 5/8 ounces nonfat dry milk powder
6 ounces powdered non-dairy creamer
2 cups confectioners' sugar
1 (16 ounce) container instant chocolate drink mix
Directions
1. In a large bowl, combine dry milk, non-dairy creamer, confectioners' sugar, and instant chocolate drink mix. Mix well. Put in a large airtight container. Label and store in a cool dry place. Best if used within 6 months.
2. To make Hot Chocolate, add 3 tablespoons mix to 1 cup of hot water, and stir well. Add mini marshmallows if desired.
Nutritional Information
Amount Per Serving Calories: 82 Total Fat: 1.4g Cholesterol: 2mg

Gingersnaps from the kitchen of Karen

Gingersnaps--Its that Time of Year

Gingersnaps

From the kitchen of Sandy Garrett 

A decade ago I lived in Ft. Collins, CO.  Sandy Garrett was the Activity Committee head and planned a beautiful Night of the Nativity at a ward members home/barn.  As we left the barn (stable) with the live animals and baby Jesus we were each given a spicy, rich gingersnap. 

I had to have the recipe.  The cookies are flat.  In fact, Sandy said to drop the cookie tray onto the kitchen counter after taking them out of the hot oven in order to make the cookies fall.  My cookies always seem to fall without the added help.  The cookie dough is very sticky.  Remember to use that small ice cream scoop for perfectly sized cookies. 

Cream:

1 ½ C. Shortening

2 C. Sugar

2 Eggs

 1 ½ C. Molasses 

Sift and then add to above:

2 tsp. Baking Soda

4 1/3 C. Flour

2 Tsp. Cinnamon

2 Tsp. Ground Cloves

2 Tsp. Ginger 

This makes a very sticky dough.  Roll into balls the size of walnuts and roll in sugar.  I simply scoop mine and plop the dough ball into the bowl of sugar.  Place nine (versus the normal 12) cookie balls per cooking sheet because these cookies spread.  

Bake for 10 minutes at 375 F.  The cookies will look under done, but you will able to lift the edges.

Turkey Potato Pancakes

Combine 3 beaten eggs, 3 cups shredded raw potato, 1 1/2 cups finely chopped cooked turkey, 2 tsp grated onion, a dash of pepper, abd 1 1/2 tsp salt. Sprinkle 1 Tbsp of flour over mixture and mix well. Drop 1/4 cup of mixture onto greased griddle, spreading to about 4 inches. Cook on medium for 3-4 minutes each side until potato is cooked and pancake is brown. Great served with cranberry sauce

Pumpkin Cinnamon Rolls

1 Tbsp yeast
1/4 cup warm water
1 tsp + 2 Tbsp sugar
2 eggs
1/2 stick butter, melted
1 15 ounce can pumpkin
5 1/2 cups flour
3/4 tsp salt
Sprinkle yeast over warm water. Add 1 tsp. sugar and wait 5 minutes. Then beat in 2 Tbsp sugar, egge, butter, and pumpkin. Gradually add about 5 cups flour and the salt until you have a soft dough. Knead 10 minutes adding in rest of flour. (I generally don't use the whole amount of flour.) Grease bowl. Add dough. Cover with plastic wrap until doubled in size, about 1 1/2 hours. Coat 2 9x13 inch pans with Pam.
Filling:
1 stick butter, softened
1/4 cup sugar
1 c. packed light brown sugar.
1 Tbsp cinnamon
Roll hlaf of dough in to 16 x 10 in rectangle. Spread half of filling. Roll up and repeat with other half. Cut into 24 pieces. Put cut side down. Cover and let rais until double, about 30 minutes. You can refrigerate overnight or freeze at this point.
Bake at 350 28-33 minutes or 36 minutes if frozen and thawed. Cool 10 minutes and glaze with mix of powdered sugar, hot water, and a little butter.
You can easily make a half recipe.

Ruby Chicken

Cut a whole chicken into pieces or what I do is cut 3-4 boneless, skinless chicken breasts into pieces maybe about 3 or 4 inches. Coat chicken with salted flour and brown in frying pan with 4 T butter or margarine. While the chicken is browning, in a saucepan combine 1 and 1/2 cups fresh/frozen whole cranberries, 3/4 cups sugar, 1/4 cup chopped onion, 1 tsp grated orange peel, 3/4 cup orange juice, 1/4 tsp cinnamon, and 1/4 tsp ginger. (Don't forget the sugar. I did that once and it was really sour!) Heat to boiling and pour over browned chicken pieces. Cover and simmer until tender, about 30-35 minutes. If you take the lid off the last few minutes, the sauce will thicken up a bit.

Fresh market Orange Teriyaki Beef Roast

1 large oven bag

2 Tbl flour

1/2 cup orange juice

1/2 cup teriyaki sauce

1/4 cup brown sugar

3 cloves minced garlic

1 tsp orange zest

1/2 tsp crushed red pepper

2 lbs Eye of Round oven roast

1/4 cup sliced green onion

Shake flour in oven bag and place in 13 X 9 baking dish. Add ornage juice, teriyaki sauce, brown sugar, garlic, orange zest, and crushed red pepper to oven bag. Close and squeeze bag to blend with the flour. Add the roast to the bag. Turn bag to coat beef with sauce. Close bag with tie and marinate in refrigerator for 1 1/2 to 2 hours. Preheat oven to 325 degrees. Cut 4-6 slits into top of bag and bake 35 - 45 minutes or until meat thermometer reads 145 degrees. To serve, slice the beef thinly, pour sauce on top, sprinkle with sliced green onions. This sauce is so delicious - use it on or with all meats and fish or even as a dipping sauce for wontons!