New Ward Cookbook!

Here is our new Ward Cookbook!  It is off to be printed! It will have around 700 wonderful recipes that you have shared with us! This is the front and the back!

Fresh Salsa

From the kitchen of Missy


1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can stewed Mexican tomatoes
1 (4oz.) can diced green chilies
2-4 cloves pressed garlic (optional) you can use garlic salt
1 medium onion diced
1 head of fresh cilantro chopped
3 anahiem peppers chopped
1 jalepeno chopped (optional)
2 serrano peppers chopped (optional)
1 tsp. cumin
dash of chili powder
1 tsp. salt
1/2 tsp. ground pepper
2 TBS. vinegar OR fresh squeezed limed (don’t do both)
4-6 roma tomatoes chopped

I don’t do this exactly, you can play with it and do more or less of all the fresh ingredients...especially if you don’t want it to spicy.

Greek 7 Layer Dip

from the kitchen of Missy

In a 9 X 13 dish layer these ingredients in order:

8 oz cream cheese mixed with 1 tsp dried dill weed.
8 oz hummus, your favorite flavor
1 large tomato diced
Red onion to taste, chopped
1 small can olives, sliced
1 cucumber, diced
4-6 ounces feta cheese, crumbled

 Chill and serve with bake pita chips.

Peach Pie Filling for canning

from the kitchen of Jewal

makes 7 quarts

6 qts sliced peaches (can put in 1 gallon water with 6-500 milligrams vitamin C tablets, drain)
7 C sugar
2 C plus 3 T Clear Jel A (found at Kitchen Kneads in Ogden or other Health food stores)
5 1/4 C cold water
1 3/4 C bottled lemon juice
1 T cinnamon or almond extract (opt)

Combine sugar, Jel A and cold water. Stir over medium heat until thick and bubbly. Add lemon juice and boil 1 minute, stirring constantly and add cinnamon/almond. Add sliced, drained peaches and continue cooking for 3 minutes.  Fill jars and process for 45 minutes.

Memory Mixer

HI
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Memory Mixer $10 off code

Cutler's Famous Sugar Cookies

In gearing up for our Culter Cookie Demonstration/Class tomorrow night, I thought I would add some Cutler Cookie Recipes!!!  I have dreamed about having the sugar cookie recipe and it is wonderful!!!

 

1 1/2 cups butter (3 sticks or equivilant mix of margarine and butter)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour (you can use all purpose flour too, start with 4 3/4 cups of flour and increase if the dough seems to sticky)


Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.

Roll to about 1/4 inch thick and form (cut) cookies and bake at 350 for 10 minutes.

Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.

 

Butter Cream Frosting

1 cup butter

4-5 cups powdered sugar

milk

1 teaspoon vanilla

 

Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.

Cutler's Glaze
8 cups powdered sugar
1 teaspoon almond emulsion (sold at specialty kitchen stores) or almond extract
1 teaspoon meringue powder (sold at specialty kitchen stores, sometimes available at Michael's)


Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.

Cutler's Frosted Peanut Butter Cookies

Curt Cutler

1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
2 eggs
3 1/4 cups cake flour ( he uses cake flour in all of Cutler's cookies)
1- 12 oz bag Reeses Peanut Butter chips (no substitutions)

Pre-heat oven to 350 degrees and place rack in center of oven.
Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
Add flour and peanut butter chips. Mix just until flour and chips are blended together.
Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. I bake about 8 cookies per sheet.
Bake for about 12 minutes, or until set.

Peanut Butter Frosting

1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)

Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.

Chocolate Frosting
1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 tablespoon vanilla
1/4 to 1/3 cup milk

Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.

After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look (see photos).