Ann Romney Cinnamon Rolls - with maple glaze

 

Dough:

2 packages active dry yeast or (4.5 tsp.)

1 Tablespoon sugar

1 cup warm water

1 cup milk

6 Tablespoons butter

3/4 cup sugar

1 tsp salt

5.5 cups flour

3 eggs beaten

Recipe page 89, The Romney Family Table - an excellent Recipe book

Filling:

6 tablespoons butter melted

3/4 cup brown sugar

2 Tablespoons ground cinnamon

3/4 cup raisins optional

cinnamon chips optional

Glaze:

 3 cups powdered sugar

2 Tablespoons melted butter

1/2 tsp. maple flavoring (I use mapeline)

Hot water

I bake 350 degrees

I use dental floss to cut my sweet rolls quick and fast

I believe these are Robert and my fav.  We love the maple glaze - 

These are always a conference weekend hit.

St. Patricks Day cupcakes March fun

 

enjoy

Recipe here:

no bake Chocolate Bird's Egg Nest Cookies

 recipe Six Sisters here

Ingredients

• ▢12 ounces butterscotch chips
• ▢12 ounces white chocolate chips  or (we prefer milk or semi sweet and it makes darker nests)
• ▢12 ounces chow mein noodles
• ▢36 milk chocolate mini Cadbury eggs

Equipment

• Mixing Bowl
• Spatula
• Mixing Bowl (Large)
• Wax Paper
• Cookie Scoop

How To Make Butterscotch Birds Nest Treats

1. Put the butterscotch and white chocolate chips in a glass bowl and melt in the microwave for about 2 minutes, stirring at 30 second intervals. Stop cooking when it is smooth.
2. Once the chips are melted, stir chips until smooth and gently fold in the chow mein noodles.
3. On a piece of wax paper, take a small scoop of the chow mein noodle mixture and form a small nest with your hands.
4. Place the eggs on top.
5. Let set up and serve.

When making the cookie, you need to give it time to set up. However if you are running short on time, place them in the fridge to help them harden faster.

Think ahead if you want to place them in the fridge or let them set on the counter before you start scooping. On the counter, just place the wax there. In the fridge, put the wax on a cookie sheet.

To keep your hands from getting too sticky and chocolaty, run your hands under water for a second first or spray them with nonstick cooking spray. 

Storing and Other Tips

Store these Nests in an airtight container in the refrigerator.

Note if you don't like butterscotch chips switch them out for milk chocolate chips, peanut butter chips or a second bag of fav chips.

Rainbow Jello Cups Six Sisters

 

serves 8, prep time 5 hours  

(haha good luck -I usually take 2 days to make this then it spaces out the layers and ensures they are set with each new color - makes it easier on me - place on a cookie sheet for easier in and out of the fridge as they get heavier with each layer you add)

5 3 ounce packages of Jello, 1 each in red, orange, yellow, green and blue

2.5 cups sour cream

water

sweetened whipped cream

sprinkles

Place 8 clear plastic cups on a baking sheet (9 ounce from Sams club work well)

In a medium bowl stir the package of blue jello (or color using at the bottom) into 1 cup boiling water until dissolved.  Pour half of the mixture into another bowl and set aside (1/2 cup each).

Whisk in 1/2 cup sour cream to the first bowl of Jello and then pour equal amounts into the 8 clear plastic cups.  Place tray in refrigerator to chill 30 min.

In the meantime, whisk 3 Tablespoons cold water into the other half of the jello mixture and set aside again.  After the creamy layer of jello has set up, remove from the fridge and pour the reserved half of the jello equally over the tops of each jello cup.

Return to the refrigerator another 30 min.

Repeat with each color of jello to make ten layers

When the final layer has set, top with a dollop of whipped cream and a pinch of sprinkles.

we love in March for St. Patrick's Day!

Raspberry-Chocolate Fondue

 

Fondue a fun romantic experience ~ make sure you have candle light too

Makes 10  1/4 cup servings

Prep 10 min.  Cook 3 min.

3/4 cup heavy cream

pinch of salt

6 ounces milk chocolate chopped

6 ounces semisweet chocolate chopped

2 1/2 Tablespoons rasp. extract (we haven't found yet- still hunting but in theory sounds great - we have seen strawberry)

1 Tablespoon corn syrup

Assorted pound cake, brownies, cut up fruit such as strawberries, raspberries, banana, and pineapple for dipping.

1) Bring cream and salt to a boil in a small saucepan over medium heat.  Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes.  Remove cover and whisk until smooth.

2) Whisk in raspberry extract and corn syrup.  Serve immediately with pound cake and fruit.  Stir often and reheat over low as necessary (or use a small fondue pot to keep warm).

Per serving 253 calories

Feb. 2009 Family Circle page 185 recipe

Creme brulee

 

Liz Cowan showed me and Jenna T how to make these delicious Gluten free treats.  We got our custard on and blow torch fired up and had a blast.  My dad loves crème brûlée 🍮 and I knew I needed to master this. I like how you can prep a few days ahead and fire up when you want to serve these and an easy gluten free treat. 

Super easy if you have the supplies.

French

 Prep Time 20minutes minutes

 Cook Time 30minutes minutes

 Chill Time 3hours hours

 Total Time 3hours hours 50minutesminutes

 Servings 6 servings

 Calories 519kcal

Ingredients

• ▢ 3 cups heavy cream (720mL)
• ▢ 2 tsp. Madagascar vanilla bean paste (crucial). Get from Gygis see link 
• ▢ 5 egg yolks
• ▢ ½ cup granulated sugar plus more for topping (100g)
• ▢ ⅛ teaspoon salt
• Need ramekins, torch (or broil method), sieve, 
• single batch makes 9 amazon portable dishes*

Recipe modified from Preppy Kitchen

Crème Brûlée was just for fancy restaurants, think again! Enjoy this creamy custard with a caramelized sugar topping anytime at home with this easy-to-follow recipe. You’ll love the satisfying crunch of the caramelized sugar and the perfectly smooth texture of the vanilla bean custard. All you need is a few ramekins and a kitchen torch to bring the restaurant to your dining room!

I love how simple ingredients combine to make this elevated and comforting custard. Heavy cream is simmered with a whole vanilla bean to infuse the vanilla flavor into the cream. Eggs, cream, and sugar are whisked together before the cream mixture is added to complete the custard. Sprinkle the baked custard with sugar and caramelize using a kitchen torch for a truly stunning and special dessert! 

HOW TO MAKE CRÈME BRÛLÉE

1. Preheat the oven to 325°F. Add the cream to a small saucepan.

2. Add 2 tsp Madagascar vanilla bean paste to the cream and bring to a simmer over medium heat. Remove from heat and let stand for 15 minutes. (We don't deal with the vanilla bean stuff when we have discovered this Madagascar Vanilla Bean paste - add to your icecreams etc.  so so good)

3. Separate the eggs and place the yolks in a large bowl.

4. Whisk together the egg yolks, 1/2 cup sugar, and salt.

5. Strain the cream through a fine mesh strainer into a bowl. Discard any solids and the vanilla bean pod.

6. Slowly whisk the hot cream into the egg yolks. Strain the custard through a fine mesh sieve and discard any solids caught by the sieve.

7. Place 6 (6-ounce) shallow ramekins in a large baking dish or roasting pan and divide the custard among them. (Fill to the tops as they don’t really puff up and that is where the dessert will settle) Very carefully pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins. Bake for 30 to 40 minutes or until the custard edges are set,(*about 25 min if using a disposable or smaller party serving toss and go dish) but the center wobbles slightly when gently shaken. Remove from the oven and let cool completely in the hot water bath (I simply move out of the bath about 10 min out) then chill for several hours.

8. When ready to serve, sprinkle sugar evenly over the top of each chilled custard, about 1 to 1½ teaspoons each. Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.

PRO TIPS FOR MAKING THIS RECIPE

• Use a mesh sieve for the smoothest custard. Strain the vanilla bean and cream mixture before adding the cream to the eggs. Strain the custard mixture before transferring it to the ramekins. These two straining steps will result in the smoothest velvet-like custard.
• Add the hot cream mixture to the egg mixture slowly. For a creamy and smooth custard, temper the egg yolks S L O W L Y  by adding the hot heavy cream mixture a little at a time while whisking continuously. If you pour the cream in too quickly you will risk scrambling the egg yolks.(yep guilty of too fast and you lose part of your precious eggs to the scrambled effect 🤪🙃)
• Transfer the custard to a measuring cup with a spout. Use a large measuring cup or a medium bowl with a spout to easily pour the custard into the ramekins for baking. (I use Gygis squeezable bowl)  This will prevent spilling and assist with evenly distributing the custard.
• Use 6-ounce ramekins. This recipe works best with 6-ounce ramekins. (Bought cute ones off Temu if you like that or disposable from Amazon here) If you use larger or smaller ramekins, adjust the cooking time and cook until the edges are set but the center wobbles slightly when gently shaken. If you use a shallow ramekin, you’ll have more surface area for the sugar topping, but be sure to reduce the baking time.
• Add the boiling water slowly. Slowly and carefully pour the boiling water into the baking dish until it comes halfway up the side of the ramekins. Be careful not to splash any water into the custard. This water bath is essential to a creamy, smooth creme brulee, so don’t skip it. (I don’t use boiling water I just add warm water).
• Alternate water bath option. Typically, you pour the hot water into the baking dish after the filled ramekins are already placed in it. If you find this difficult, or your baking dish is a tight fit with the ramekins, you can fill the dish first with enough water to cover the bottom by ½ inch, then add the empty ramekins, and fill with custard.
• Keep the kitchen torch moving to evenly caramelize the sugar. Sprinkle the sugar in an even layer atop the custard and make sure it completely covers the custard and touches the sides of the ramekins. Keep the torch moving to evenly caramelize the sugar and prevent the sugar from burning.  There is a sweet spot w sugar… not too much and not too little and move quickly so the sugar is torched about a min or so after you add the sugar.

How do I store leftovers?

Set custard can be stored in the refrigerator for up to 2 days. Allow the custard to cool at room temperature for several minutes, then cover loosely with plastic wrap and refrigerate. Top with sugar and torch to a carmelized finish just before serving. If there is moisture on the top of the custard after storing, use a paper towel to blot the top dry before adding the sugar.

Never knew:

Can I make this crème brûlée recipe without a kitchen torch?

You can use your oven broiler to caramelize the sugar if you don’t have a kitchen torch. Top the custard with sugar and then broil for 1-2 minutes. Be sure to keep an eye on the crème brûlée as it broils to avoid burning.

Red Slush

FROZEN PARTY SLUSH RECIPE

Published By Karrie 

COURSE BEVERAGES

Servings 20  recipe here:

I had this at a RS summer event this past week and was obsessed.  ENJOY - 

I also love the bright fun red color ~

INGREDIENTS

 

• 1 14.5 oz can pineapple chunks with juice
• 1- 10 oz. jar maraschino cherries with juice
• 4 cups frozen whole strawberries
• 1/2 can frozen orange juice concentrate
• 1 lime juiced
• 1 2-liter bottle of cherry 7-up or 7-up depending on your sweetness liking
• Optional: additional limes or maraschino cherries as garnish or to add to punch bowl.

INSTRUCTIONS

• Add pineapple with juice, maraschino cherries with juice, frozen strawberries, orange juice concentrate and lime juice to a high-powered blender. Blend on high for 1-2 minutes or until smooth.
• Transfer to a freezer safe container with lid or gallon sized freezer bag. If using container with lid place a piece of plastic wrap gently on top of mixture, softly pressing to remove air. Place lid on and freeze. If using gallon bag, seal bag removing air and freeze.
• Freeze for 6 to 8 hours or until frozen completely solid.

THAW & SERVE:

• Remove your frozen bag or container of slush from the freezer about 60-90 minutes before you plan to drink it. Use your hands to break up the slush in the bag a bit before opening it or use a knife to chop up the slush in the container.
• Transfer the slush to your punch bowl. Chop up any large chunks. Then add your cherry 7-up soda. Stir until slushy. Serve using a ladle into serving cups.
• Tip: Another fun option is to add 1 cup of frozen slush mixture to 6 individual large cups. Pour soda into each glass to make a fun slushy float-style drink.

How Many Drinks Do I Need For A Party?

How much of this recipe you make all really depends on how many guests you plan on having. This recipe makes about 20 servings, and considering that your guests might want seconds (if not thirds) of this frozen refreshment, you might want to make more than one batch!

How Long Do Fruit Slushies Last in the Freezer?

They will easily hold for 3 months in the freezer. When we want to enjoy them later in the year, and all the fresh berries are out of season and expensive, all we have to do is take the bag out of the freezer, thaw and add soda. Taa daa! Delicious frozen slushies.

How Do I Serve Fruit Slushies?

These slushies are great for a hot day treat or at a big party or gathering! If you’d like your next party to be a huge hit, serve your fruit slush in a giant punchbowl. Top the fruit slush with fresh cut fruit – my favorites are limes, cherries, or berries. 

If you are serving them individually I love to find a pretty glass  to showcase the slushies!

When Is The Best Time Of Year For Slush?

Now you might be thinking that a frozen slush might be something you only make during the summer time, but this recipe is still a hit no matter what time of year it is!

It’s a yummy addition to a refreshment table at a dinner party, a birthday party, or even a Christmas party! So feel free to whip some up whenever you get the craving. We use it to make movie nights seem special with the kids all the time!

Tips And Tricks For Making Homemade Slush

• Freezing. If using a container with a lid, place a piece of plastic wrap gently on top of the mixture, softly pressing to remove air. Place the lid on and freeze. If using a gallon bag, partially seal the bag, remove the air, finish sealing the bag and freeze.
• Making a Large Batch. An empty ice cream container works perfect for freezing the slush mixture for a large group.
• Garnish. You can add additional limes or maraschino cherries as garnish in the punch bowl or each cup.
• Make A Slush Float. Another fun option is to add 1 cup of frozen slush mixture to 6 individual large cups. Pour soda into each glass to make a fun slushy float-style drink!

NUTRITION

Serving: 1g | Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 42IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg