Dessert Tasting Table

Here are the recipes from July's Enrichment:

Hello Dolly Bars

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup (or less) melted butter
1 cup chopped pecans (or walnuts)
1 cup chocolate chips
1 cup butterscotch chips
1 1/3 cups coconut
1 can sweetened condensed milk

White chip/cranberry variation: Instead of chocolate and butterscotch chips, substitute 1 1/2 cups white vanilla milk baking chips and
1 cup craisins (or as much has you like)

Mix cracker crumbs, sugar, and melted butter. Press into 9"x 13" Pan.
Sprinkle with chopped nuts, then chocolate and butterscotch chips.
Top with coconut, then pour sweetened condensed milk over all.
Bake 25 minutes at 350 degrees.


Rachel Ray's Chocolate Pots de Creme
(serves 2)

2/3 cup whole milk
1 egg
1 tablespoon sugar
Pinch of salt
1 cup semisweet chocolate chips
1 teaspoon vanilla

Heat milk until it comes to a boil. In a food processor or blender combine egg, sugar, pinch of salt, chocolate chips and vanilla. Pour boiling milk in a slow stream into blender or processor. Blend 1 minute until smooth. Pour into 2 cups. Chill and least 1 hour. Serve topped with whipped cream and a mint sprig.


Lemon Squares

14 ounce can sweetened, condensed milk
2 teaspoon grated lemon rind
1/2 cup lemon juice
8 ounce container cool whip
2 drops yellow food coloring
Graham cracker crust for a 9 x 13 pan.

Prepare graham cracker crust according to traditional recipe. Bake and let cool. Stir together condensed milk, lemon rind, lemon juice and food coloring. Fold in whipped topping. Pour over prepared crust and spread evenly.
Cover and chill.


Fruit Tarts

Filling:
3 cups milk
1/2 cup flour
1 cup sugar
1/4 tsp salt
5 egg yolks
3 tablespoons butter
1 1/2 teaspoons vanilla extract

In a sauce pan gradually scald milk; add flour, sugar and salt. Cook until thick; add egg yolks and cook an additional 5 minutes. Remove from heat and add butter and vanilla. Stir until melted. Cool.

Crust:
(Lion House Pie Dough)
1/4 cup butter
1/4 cup margarine
1/3 cup vegetable shortening
1/3 cup lard
1 tablespoons sugar
1/2 teaspoons baking powder
1 teaspoons salt
1 tablespoons non-fat dry milk
3 cups unsifted, all-purpose flour
1/2 cup cold water (may need 1 tablespoon more water)

In a mixer, cream together all fats. Add salt, sugar, baking powder and dry milk. Add half of the flour and mix well. Add water and the remaining flour. Roll out for pies or tarts. Makes crust for a two crust pie. (Dough can be frozen). For tarts, bake 450 for about 10 minutes until slightly brown.

After crust is cooled, fill crust with pudding mix and top with fresh fruits such as raspberries, strawberries, blueberries, kiwi, etc.


Fresh Fruit Dip

8 ounces cream cheese, softened
14 ounce can sweetened condensed milk
12 ounce container Cool Whip

Mix together cream softened cream cheese, condensed milk and Cool Whip until smooth. Store in refrigerator until ready to serve. Serve with fresh fruit.

Chicken and Fruit Pasta Salad

Here is June's Recipe:

Chicken and Fruit Pasta Salad

2 medium packages of rotini or rotelle noodles (plain or multi-colored)
2-3 cups cooked cubed chicken breasts
(roasted chickens from the grocery store works great too)
2-3 cups washed seedless grapes
2-3 cups apples, cut in bite-sized pieces
2-3 cups sliced celery
2-3 stalks green onions, chopped (optional)
1 can chunked pineapple
1 can sliced water chestnuts
1 cup salted cashews (or to taste)
1-2 bottles coleslaw dressing

Cook noodles; rinse and drain well. Drain pineapple, reserving juice to keep apple pieces from browning. (Drain juice from apples before adding.) Add all of the ingredients together, except for nuts. Toss until mixed. Chill. Add nuts just before serving. Makes about 1 gallon of salad.

Whole Wheat Chocolate Blueberry Cake

May's enrichment recipe comes from Dorothy Olsen of Provo who won the Better Homes and Garden’s Annual Recipe Challenge. Check out the links below the recipe for details.

Whole Wheat Chocolate Blueberry Cake

Cake:
1 cup whole wheat flour
1 cup sugar
6 tablespoons unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup water
½ cup fresh blueberries*
1 egg

Frosting:
1 cup light frozen whipped dessert topping, thawed
½ cup semisweet chocolate pieces
Fresh blueberries for garnish,

Blueberry Sauce:
½ cup light frozen whipped dessert topping, thawed
½ cup fresh blueberries

For Cake: Preheat oven to 350 degrees. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda and salt. In blender combine water, blueberries, and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8-by-8-by-2-inch baking pan.

Bake 30 minutes or until a toothpick inserted in center comes out clean.** Cool completely on wire rack. Invert onto serving platter.

For Frosting: In small microwave-safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly.

For Sauce: Mix topping and blueberries.
To serve: Cut cake into squares. Top with fresh blueberries and serve with Blueberry Sauce. Makes 9 servings.

*Using frozen blueberries increases the moisture and flavor of the cake. If you use this substitution add about 5 extra minutes to the baking time.
** If you choose to do cupcakes, bake for 20 minutes or until a toothpick comes out clean.

Nutrition Facts: 230 calories, 6 grams total fat, 4 grams saturated fat, 24 mg cholesterol, 176 mg sodium, 45 mg carbohydrate, 31 grams sugar, 4 grams fiber, 4 grams protein; 3 percent of Vitamin C daily value; 8 percent iron daily value, and 4 percent calcium daily value.

Click the red text for her interview with Better Homes and Gardens.


If you are interested in the Daily Herald article it can be found here.

¡Salsa! for a Summer Day

Here are the salsa recipes from April's enrichment:

Cucumber-Mango Salsa

3 mangos- peeled, pitted and diced
1 cucumber- peeled, seeded and diced
1 jalapeño pepper, seeded and finely chopped
1 bunch of green onions, finely diced
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
2 limes, juiced
1 can pineapple (optional)
Salt to taste

Mix together and refrigerate at least 2 hours.


Southwest Salsa
(Using canned tomatoes and corn, this is a good food storage recipe.)

1 (15.5 oz) can black beans, drained
1 (15.5 oz) can black-eyed peas, drained
5-6 fresh chopped tomatoes (or 1 (14.5 oz) can)
2 cups frozen corn kernels, thawed
1-2 chopped avocado(s)
½ medium onion, chopped (or green onions)
½ tsp. garlic salt
3/4 cup Italian salad dressing
¾ cup chopped cilantro

Mix ingredients and refrigerate for 20 min.


Pico de Gallo

6 roma (plum) tomatoes, diced
½ Vidalia onion, minced
½ cup fresh cilantro, chopped
1 jalapeño pepper, seeded and minced
1 lime, juiced
2 clove garlic, minced
1 pinch garlic salt
Salt to taste.

Stir ingredients together. Refrigerate 3 hours.


Fruit Salsa

2 kiwis, peeled and diced
2 apples, peeled cored and diced
1 lb. fresh strawberries, diced
1 lb. fresh raspberries
2 tbsp. granulated sugar
1-2 tbsp. brown sugar
3 tbsp. fruit preserves, any flavor
Salt to taste

Mix together then cover and chill for at least 20 min.


Cinnamon Chips
(This is a complement to the recipe above. The tart flavor of the salsa is balanced by the sweetness of the chip.)

10 10-inch flour tortillas
2 cups cinnamon-sugar mixture to taste
Olive oil (or favorite variety)

Baked- Coat both sides of tortilla with olive oil. Cut into wedges with pizza cutter and dip in cinnamon sugar mix. Arrange pieces in a single layer on a baking sheet. Bake at 350 degrees for 7 minutes then flip the chips and bake for 5 more. Let cool and serve with fruit salsa.

Fried- Cut tortillas into triangles. Heat oil in frying pan and drop in a few at a time. Remove when golden brown and coat with cinnamon-sugar. Place on paper towels and serve.

Welcome!

Ladies of the Edgemont 3rd Ward, welcome to the blog for enrichment! If you couldn't make it to an enrichment activity, check this site and catch up on some of the things you may have missed. Please feel free to make comments and suggestions, your feedback and participation is appreciated. Enjoy!