In making your own maple syrup, you realize just how unhealthy it is, but it's so good! So I try to not remember all the sugar and butter that goes into it as I eat this yummy syrup! :)
INGREDIENTS:
2 cups water
1-2 dashes of cinnamon
4 cups white sugar
1 cup brown sugar
1/4 cup Karo light syrup
1/2 cube butter
1/2 tsp lemon juice
1 tablespoon maple flavor
DIRECTIONS:
Bring water to a boil. Stir sugars and cinnamon together before adding to the water. Add sugar and all other ingredients to the water. Bring to a boil again. Reduce heat to medium/low and simmer for 1-2 minutes.
*I usually let the leftover syrup cool and then store it in a container (i.e. the ones that you usually put salad dressings in). Not sure how long it's supposed to last in the refrigerator, but we keep ours for months and it tastes fine warmed up again in the microwave!
The Skousen Family blog of our favorite recipes!
May 19, 2012
Pancakes from scratch!
A few years back I ran out of pancake batter mix and as my 18mo old demanded pancakes for breakfast, I frantically searched for pancake recipes on the internet. Over time, I have tried a few recipes, but I settled on this one and made a few tweaks and haven't gone back to the box stuff since!
INGREDIENTS:
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1/2 tsp salt
1 tablespoon white sugar
1 tsp vanilla
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS:
1. In large bowl, combine the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg. After mixing, slowly add the melted butter and mix until it's all smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour about 1/4 cups of the batter onto the griddle. Brown both sides and serve hot!
*Pour homemade syrup over the pancakes (recipe found above) to make it even tastier!!!
INGREDIENTS:
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1/2 tsp salt
1 tablespoon white sugar
1 tsp vanilla
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS:
1. In large bowl, combine the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg. After mixing, slowly add the melted butter and mix until it's all smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour about 1/4 cups of the batter onto the griddle. Brown both sides and serve hot!
*Pour homemade syrup over the pancakes (recipe found above) to make it even tastier!!!
Lasagna Roll-Ups
Ever want homemade lasagna, but dread the process of making all of the layers! Well, lasagna roll-ups are super easy and taste just as good and are a fraction of the work! This is a family favorite right now and one we make often!
INGREDIENTS:
1 lb of ground turkey, chicken or Italian sausage (Jenny-O Italian seasoned ground turkey is best)
1 cup Ricotta cheese
1/2 cup grated (or fresh) Parmesan cheese
1/4 cup milk
Ground Black Pepper to taste
Salt to taste
8 lasagna noodles, cooked and drained
2 cups of your choice of spaghetti sauce
Mozzarella cheese (optional)
DIRECTIONS:
1. Combine the cooked chicken, cheeses, milk and pepper in a bowl.
2. Spread 1 cup of the spaghetti sauce in a 13x9 baking dish.
3. Lay the cooked lasagna noodle flat, then spread about 1/2 cup of the cheese/meat mixture on each noodle. Roll it up (like you do jelly-rolls)
4. Place all of the lasagna rolls, seam-side down in the sauce in the baking dish.
5. Top the lasagna rolls with the remaining spaghetti sauce AND sprinkle with additional parmesan cheese or mozzarella cheese if you so choose (it tastes better that way)!
6. Cover with foil
7. Bake at 375*F for 30 minutes or until hot and bubbly!
INGREDIENTS:
1 lb of ground turkey, chicken or Italian sausage (Jenny-O Italian seasoned ground turkey is best)
1 cup Ricotta cheese
1/2 cup grated (or fresh) Parmesan cheese
1/4 cup milk
Ground Black Pepper to taste
Salt to taste
8 lasagna noodles, cooked and drained
2 cups of your choice of spaghetti sauce
Mozzarella cheese (optional)
DIRECTIONS:
1. Combine the cooked chicken, cheeses, milk and pepper in a bowl.
2. Spread 1 cup of the spaghetti sauce in a 13x9 baking dish.
3. Lay the cooked lasagna noodle flat, then spread about 1/2 cup of the cheese/meat mixture on each noodle. Roll it up (like you do jelly-rolls)
4. Place all of the lasagna rolls, seam-side down in the sauce in the baking dish.
5. Top the lasagna rolls with the remaining spaghetti sauce AND sprinkle with additional parmesan cheese or mozzarella cheese if you so choose (it tastes better that way)!
6. Cover with foil
7. Bake at 375*F for 30 minutes or until hot and bubbly!
Lemon Zest Cookies
I do not like lemon flavored candy. Lemon baked goods, however, are some of my favorites! Here is a cookie recipe that sounds amazing.
Zesty Lemon Cookies
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs
1/4 cup lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour
Powdered sugar for dusting
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or just grease them up)
In the bowl of a standing mixer on medium speed, cream the butter and sugar together until well blended. Scrape down the sides of the bowl. With the mixer on low speed, add eggs, one at a time, until blended. Add lemon juice and zest, mixing until blended.
Add salt, baking powder and flour and mix until blended.
Drop by rounded scoopfuls onto prepared baking sheets and bake until edges are firm with no color, 12 to 15 minutes.
Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely. Dust with powdered sugar. Servings » Makes 2 1/2 dozen (I used my cookie scoop and got 3 dozen cookies)
Zesty Lemon Cookies
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs
1/4 cup lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour
Powdered sugar for dusting
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or just grease them up)
In the bowl of a standing mixer on medium speed, cream the butter and sugar together until well blended. Scrape down the sides of the bowl. With the mixer on low speed, add eggs, one at a time, until blended. Add lemon juice and zest, mixing until blended.
Add salt, baking powder and flour and mix until blended.
Drop by rounded scoopfuls onto prepared baking sheets and bake until edges are firm with no color, 12 to 15 minutes.
Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely. Dust with powdered sugar. Servings » Makes 2 1/2 dozen (I used my cookie scoop and got 3 dozen cookies)
Paradise Bakery Sugar Cookies
Have you ever had a Paradise Bakery Sugar Cookie? Well, they are to die for!!
1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 egg, beaten
41/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Sugar for decorating
Preheat oven to 375 degrees. In a medium bowl, mix together the sugars and shortening using an electric mixer.
Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
Dough may be rolled out on a lightly floured board and cut with cookie cutters, or scooped with an ice-cream scoop and placed directly on cookie sheet. If scooped, flatten with palm of hand.
Bake at 375 degrees for 9 to 10 minutes. Cookies are done when small cracks appear. Ideally, the edges do not brown.
Sprinkle liberally with sugar after baking. Makes about 3 dozen small cookies.
1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 egg, beaten
41/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Sugar for decorating
Preheat oven to 375 degrees. In a medium bowl, mix together the sugars and shortening using an electric mixer.
Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
Dough may be rolled out on a lightly floured board and cut with cookie cutters, or scooped with an ice-cream scoop and placed directly on cookie sheet. If scooped, flatten with palm of hand.
Bake at 375 degrees for 9 to 10 minutes. Cookies are done when small cracks appear. Ideally, the edges do not brown.
Sprinkle liberally with sugar after baking. Makes about 3 dozen small cookies.
May 18, 2012
BYU Mint Brownies
These sound amazing and I cannot wait to try them!
BYU Mint Brownies
submitted by Melanie~The Sisters Cafe
This recipe is straight from the BYU Magazine with her notes in brackets:)
1 c. margarine (I use butter)
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 (I leave these out–BYU offers them both ways)
12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)
Mint Icing
5 Tbsp. margarine (I use butter)
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
5 Tbsp. margarine (I use butter)
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
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.
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