Monday, December 26, 2016


My daughter, Heather, gave me this recipe.  She got it from a friend.  It is the best sour cream sugar cookie I have ever tried.

Yield: 2 to 5 dozen, depending on how thick and how big. This recipe makes a soft cookie.

Decorating is not my forte.  You can probably do much better! :)

Combine and set aside:
     6 cups flour     
     1 Tbsp. baking powder                                
     1 tsp. baking soda                  
     1 tsp. Salt

In mixer bowl combine:
     1 cup sour cream
     2 cups sugar

Add and mix well:
     1 cup shortening
     4 eggs
     1 tsp. vanilla

 Slowly add dry ingredients and mix well.

Chill about 15 minutes (can be longer, even overnight.)
Preheat oven to 350o.
Shape into balls, or roll to about 1/4" to 1/2” thick and cut into shapes.
Bake until barely light brown on the bottom, about 
5-9 minutes. They may seem underdone, but they aren’t.

Remove from oven and transfer cookies to cooling rack.

Frost with Butter Cream frosting (see recipe in DESSERTS/SWEETS.)

Saturday, September 17, 2016


Fill a pint container half full with ice cubes.
(Don’t overfill or there will not be enough room for 
the rest of the ingredients.)

     1 cup club soda
     3 Tbsp. half and half
     5 Tbsp. raspberry syrup*

OPTION:  Top with whipped cream and a raspberry

Stir with straw and enjoy!

*Use bottled syrups such as Torani, DaVinci, etc., 
or make your own (see my Raspberry Syrup recipe 
under Desserts/Sweets.)

*Other syrup flavorings can be used.


YIELD: Approximately 
1 pint syrup 
1/2 cup jam

1. Combine in heavy 3-quart saucepan:
        1 cup sugar
        1 cup water
        2 cups clean raspberries

2. Bring to a boil on medium-high heat, then reduce heat and
    simmer 10 minutes, stirring occasionally.

3. Place wire sieve over medium-large bowl.
4. Pour mixture into sieve and let it drain into the bowl.
5. Gently press mixture to get as much syrup out of it as you can.
6. Let sit a few minutes until it is drained.
7. Pour clear syrup into storage container.
8. Scrape raspberry residue into small container (about ½ cup size)
    and use as jam.

Use syrup on pancakes, in smoothies, over ice cream, in Italian Sodas (see recipe under BEVERAGES,) etc.

Wednesday, August 31, 2016


Yield: 6 mini pizzas

Using a round biscuit cutter (about 3 ½”-4” in diameter, cut out six rounds from tortillas.
Place each round in the bottom of a muffin tin.

Place about 1 Tbsp. Pizza sauce into each muffin cup.
Sprinkle with granulated garlic 
Add you favorite toppings, finely chopped(onion, bell pepper, 
     mushrooms, olives, etc.)
Sprinkle on Italian herbs
Add about 1 Tbsp. Shredded mozzarella cheese
Top with chopped pepperoni (I cut pepperoni slices into sixths,)
     sausage, or any other favorite pizza meat.

Bake at 350o for about 12 minutes.

Monday, August 22, 2016


Found this on Facebook from MetaBlasts 8-15-2016, and he said he got the idea from Martha Stewart. I have tweaked it some.

YIELD: Serves 2 medium servings  

1. Place about 2 oz. dry spaghetti into frypan with straight sides 
   (I actually used a cast iron pan with slightly angled sides.)

If you like your pasta al dente, continue to step 2. If you like it cooked more, add the 1 cup of water right now and turn burner to medium high. Let it cook while you dice veggies. Make sure you stir it a bit so pasta won’t stick to itself.

2. Cut up and place into frypan around pasta:
     1 cup thinly sliced onions (sliced on the vertical.)
     1/2 red bell pepper, chopped in large pieces (or any color you 
        want; if you want heat, use 1 chili pepper.)
     About a dozen cherry tomatoes sliced in half 
        (or equivalent in other tomatoes.)
     1-2 large garlic cloves, peeled and thinly sliced.
3.  Top with Leaves from 1-2 sprigs fresh basil
4. Drizzle with olive oil.
5. Add:  1 cup water

6. Bring to boil, then turn down to about medium, making sure water continues to lightly boil. Pay attention, and stay with this. Use tongs to gently stir. Cook 10 minutes or until water is gone.

7. Turn off heat.
8. Add and stir in about 1/2 cup shredded Parmesan cheese.
9. Add leaves from another sprig of fresh basil and stir in.

Add sliced mushrooms
Add your favorite meat (chicken, shrimp, thin slices of beef, etc.)


* How to cut onions: Peal onion, then slice through it at the equator. Place cut side on board and cut vertically, very thin.

* A sprig of basil is the leaves from about a 4” stem.

Tuesday, April 26, 2016


My mother used to make this for us and often put a dollop of egg white on top of each dish of pudding.  We called it Floating Island Pudding.  It is still one of my favorites. My mother used whole milk, but I find it delicious with skim milk.

Mix in 2-3quart Pan:
        1/2 cup sugar (can use up to half Splenda)
        1/3 cup cornstarch
        1/4  tsp. Salt

Gradually add while stirring with a whisk:
         4 cups skim milk or prepared powdered milk

Stir constantly from this point on.

Cook over medium heat for about 10 minutes, until mixture begins
 to thicken.
Turn heat to medium low and continue cooking for 8-10 minutes.

Slowly add 1 cup of mixture into:
        2 well-beaten eggs
Whisk well.

Add egg mixture to milk mixture and continue cooking 2 minutes.
Do not overcook.
Remove from heat and cool 2-3 minutes.

Add: 1 tsp. Vanilla (real vanilla is best).
Pour into molds, small bowls, or one larger bowl.

Cool slightly, then cover and refrigerate.  Will store well for several days in the refrigerator.

This pudding is also delicious served warm.


  If pudding is too thick, just add a little more milk.

  If you have a recipe that calls for egg whites, you can use up the yolks by altering this recipe using 1 whole egg and 2-3 egg yolks.

  In a hurry?  Add about 1 cup milk to sugar mixture as directed.  Place remaining milk in microwave for a few minutes to heat it (not too hot) then add to sugar mixture as directed.  This will take several minutes off cooking time.

  Add a few chocolate chips or piece of chocolate candy bar to warm pudding cup and let it sit a few seconds.  Swirl through pudding and enjoy!

Wednesday, April 6, 2016


From my Montana friend, Jodi Bergman.  Traditionally after Mormon funerals, a meal is provided for the family. The menu is usually ham, "funeral potatoes," rolls, salads, and cakes.  This recipe is the one mostly used in my ward in Montana when I lived there. They are delicious! You don't need to wait for a funeral to enjoy these!

Fill 9x13 pan almost full with 6-8 medium potatoes that have been boiled in skins, cooled, peeled and grated (shoestring,) OR a package of frozen shredded potatoes.

Mix and spread evenly over top of potatoes: 
       1 can cream of chicken soup
       1/2 cup butter or margarine, melted (1 stick)
       1/2 pint sour cream
       1/4 cup green onions (include part of tops)

Mix and sprinkle over cream mixture:
        4 oz. grated cheddar cheese
        4 handfuls corn flakes, lightly crushed
        3 Tbsp. melted margarine

Bake at 350 F for 25-30 minutes.  

This recipe can be assembled ahead of time and refrigerated.  Baking may take longer, due to chilled state of the ingredients.