My mom would always make this Stuffing recipe and I grew up with this buttery bread goodness. It's usually a family favorite where ever we bring it. Easy and good!
ENJOY
Melt 2 cubes of butter (at the start + more) (I used 7 cubes of butter)
Sauté 2 onions diced small
Plus 2-3 stalks of celery
When tender start breaking up Wonder bread (Ash uses Grandma Sycamore) 2 loaves
and keep adding butter till all bread is moist.
At least 2 more squares.
Salt to taste
Gingerbread houses are a fun tradition in the Cowan family. The cookie pieces can be made ahead and ready for fun decorating. If the gingerbread is undercooked, the pieces will be too soft to work with for building the house.
1 cup shortening
1 egg
1 cup sugar
1 t. vanilla
2 t. soda dissolved in ½ cup warm water
6 cups flour
1 t. salt
1 t. cinnamon
½ t. cloves
½ t. ginger
Bring molasses and shortening to a boil and simmer 2 minutes. Cool. Cream egg, sugar and vanilla. Add soda and water. Mix flour, salt and spices. Add dry ingredients and molasses mixture alternately to the sugar mixture. Mix well.
On a floured surface, roll out dough to ¼ inch thick. Cut into desired shapes and place on greased baking tray. Bake at 375º for 6 to 8 minutes. If making house pieces, bake 10 minutes.
This recipe makes enough for 3 houses with the cookie cutters. If the dough becomes stiff while rolling it out, put it on a plate and warm in the microwave for 10 to 30 seconds.
Hard Royal Frosting
4 egg whites (about ½ cup)
1/8 t. cream of tartar
¼ t. lemon extract (optional)
5-7 cups powdered sugar
Beat egg whites and cream of tartar until very stiff. Add the powdered sugar a little at a time until the frosting is firm but not too stiff. Makes enough for two houses.
The frosting can be made ahead, placed in piping bags without the tips cut and stored in a Ziploc bag in the freezer for a few days.
Found this in Matt's BYU magazine Nov. 2023 page 52. So delicious for Robert Cowan b-day dinner with Liz's homemade vanilla icecream with her madagascar vanilla paste. I want to drizzle white choc on and Liz gave me some of this sea salt to finish mine with next time.
Maria Dixon Lichty (BS ’04) and her husband, Josh, catered their own wedding. A Mediterranean buffet greeted their guests, but that was just a stop on the way to the dessert table, where brownies, tarts, and candies abounded. But the star of the show was dozens of delectable cookies. “Cookies are my all-time favorite dessert,” Lichty says. “They’re my favorite thing to make, bake, eat, and share.” She finds inspiration for cookie recipes everywhere, from ice cream flavors to Halloween candy. Lichty started a blog, Two Peas & Their Pod (twopeasandtheirpod.com), after wedding guests asked for her recipes. There she now shares recipes for everything from appetizers to desserts. Here’s a sneak peek at her new cookbook, Let’s Eat Cookies, with this fun twist on a classic recipe. Brown Butter Chocolate Chip Cookies
1 c. unsalted butter, cut into tablespoons
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. sea salt
1 1/4 c. light brown sugar, packed
1/2 c. granulated sugar
1 large egg
2 egg yolks
1 Tbsp. pure vanilla extract
1 1/4 c. chocolate chunks or chips (dark, semi-sweet, or milk chocolate)
Flaky sea salt, for sprinkling on cookies
Place butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, browns, and smells nutty (this will take about five to seven minutes). Scrape browned butter into a stand mixer bowl. Let cool to room temperature.
In a medium bowl, whisk together flour, baking soda, and salt.
In the stand mixer bowl combine browned butter, brown sugar, and granulated sugar. With beater blade, mix until well combined. Add egg, egg yolks, and vanilla. Mix until smooth. Add the dry ingredients. Mix on low until just combined. Don’t overmix. Stir in chocolate chunks. Wrap dough in plastic wrap and chill for at least two hours (but not more than 48 hours).
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Scoop dough into 2 Tbsp. balls and place on baking sheet. Leave about 2 inches of space between each cookie. Bake 10–14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt. Let cookies cool on baking sheet for five minutes.
This is one of the perfect sides…
This dish is seriously one of the best veggies I have ever eaten. Jan, our neighbor, called one day and said, “Hey do you want a great recipe?” Yes! Everyone I have served it to goes crazy for it. Even people who are not fond of cauliflower! I could sit down and eat the entire dish for dinner myself, it is that good! I love to pair this side with Beef, Lamb or Chicken. This is just a great twist on the normal veggie we usually put out every night! Honestly, talking about it right now is making me want to make it TONIGHT!!! LOVE!!! XOXO Food Nanny
I love this comfort recipe page 116 in 12 Days of Christmas Six Sisters Stuff. It was in their family generation for years and it's one of their favorites. Under quick and easy family dinners.
From Liz Cowan dear friend Leslie Ison, a fantastic cook. These are so good!
Crust:
2 cups flour
1⁄2 cup sugar
1/8 t. salt
3⁄4 cup butter
Mix flour, sugar and salt. Cut the butter in with a pastry cutter. Press into a 9x13-
inch pan sprayed with cooking spray. Bake at 350 for exactly 15 minutes.
Filling:
1⁄2 cup butter
1 cup brown sugar
1 cup light corn syrup
4 eggs
2 1⁄2 cups chopped pecans
1 t. vanilla
In a saucepan, melt the butter with the brown sugar and corn syrup until sugar is
dissolved. Whip eggs; add pecans and vanilla. Mix brown sugar and pecan
mixtures together. Pour over the crust. Bake at 350o for exactly 30 minutes.
Cool completely before cutting into 1 1⁄2” x 3” bars. They could also be cut into 1-inch
bars and put in candy papers.
Cook and Prep 50 min. Ready in 4 hours or 50 minutes or overnight...
From the website/magazine EattingWell.com
Ingredients:
Torte:
3/4 cup semisweet chocolate chips, divided
1 Tablespoon butter
1 Tablespoon canola oil
3 large eggs
2 large egg whites
1 cup canned unseasoned pumpkin puree
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
Topping:
1/2 cup heavy cream
2 Tablespoons sugar
1 teaspoon vanilla extract
4 Tablespoons canned unseasoned pumpkin puree
Directions:
1) to prepare Torte: preheat oven to 350.
2) Coat a 9 inch springform pan with cooking spray. Line the bottom with parchment paper, and spray the paper.
3) Combine the 1/2 cup chocolate chips, butter, and oil in a small saucepan. Place over medium-low heat, stirring frequently with a spatula, until melted.
4) Beat eggs, egg whites, 1 cup pumpkin puree, 1/2 cup sugar, cocoa powder, 1 teaspoon vanilla, pumpkin pie spice and salt in a large mixing bowl with an electric mixer on medium speed for 5 minutes. Add the melted chocolate and beat until combined. Scrape the batter into the prepared pan.
5). Bake the torte in the middle of the oven until the edges are set and the center just barely jiggles when the pan is gently shaken, 30-40 minutes. Let cool on a wire rack to room tempterature, about 1.5 hours.
6). Melt the remaining 1/4 cup chocolate chips, decoratively drizzle the melted chocolate over the top of the cooled torte. Cover the pan with plastic wrap and refigerate until chilled, about 2 hours (or up to 1 day)
7) To prepare topping: just before serving, beat cream with 1 tablespoon sugar in a medium bowl with an electric mixer until soft peaks form. Add vanilla and continue to beat until still peaks form. Gently fold in the pumpkin puree. Remove the pan sides and slice the torte. Serve each portion with a dollop of the pumpkin whipped cream.
Melting choc. use a small microwave bowl on medium for 50% for 1 min. or I use full power for 30 sec. at a time.
