Happy 5th food blogaversary+Happy Birthday Mom!

Happy 5th food blogaversary

&

Happy Birthday Mom!

Velvety Carrot Soup

My friend shared this with me last night and it was DELICIOUS!!  I was amazed, and can't wait to make it for my own family.

Velvety Carrot Soup
 
3 tablespoons unsalted butter
2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
1/4 cup diced onion
1 clove garlic, chopped
1 teaspoon chopped fresh ginger
Pinch of sugar
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
1 teaspoon white-wine vinegar
2 cups homemade or store-bought low-sodium chicken broth
3/4 cup milk
1/4 cup flat-leaf parsley leaves, thinly sliced

1. In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.

2. Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.

3. Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.

4. Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup overvegetables in soup bowls and garnish with parsley. Serve immediately.



by Stephanie, wife of Barbara's son Brandon

Hot Pink Smoothie

recipe and image from here

I started drinking green smoothies about 5 years ago. Here's a post with more information. A friend gave me the recipe for this pink smoothie. I have to say I was skeptical, but I do really enjoy it. Scott also! I usually don't do the optional ingredients, and and half a medium or one small beet. I've tried using fresh young coconuts, but prefer buying coconut water. This is what I learned about beets: 

"The juice of the beet is rich in sodium, chlorine, iodine, copper, bioflavanoids, and vitamins B1, B2, and C. Folic acid, found abundantly in beets, helps anemias and cervical cancer. The juice is excellent for cleansing and rebuilding kidneys and gallbladder. As a fibrous root, it's excellent for eliminating constipation, adding bulk to the diet, and improving peristalsis in the intestines. The red color is actually betacyanin, a powerful anti-carcinogen known to prevent colon cancer. And a study showed a 30-40% drop in cholesterol and triglycerides of animals fed beet fiber."

It's amazing to me that all of the different whole foods we are give are packed with nutrients. If we ate with variety, prudence and thanksgiving as the scriptures say, we would be the most healthy. Eating what we can in season also benefits us.

Hot Pink Smoothie
1-1/2 c. coconut liquid (raw from a coconut, or you can find this in cans or cartons)
1 large carrot, cleaned and cut into small pieces (or 5-6 baby carrots)
1/4 of a medium beet, raw, peeled
1/4 c. cashews, raw and unsalted
1/4 c. chopped dates
2 t. vanilla
12 frozen or fresh strawberries
optional: 1-2 T. plant protein powder (with hemp, pea, brown rice, and chia)
optional: 2 T. kefir or yogurt.

And if you are up for a heathy start to your holidays, you can sign up for this December green smoothie challenge. Here is the link. If you complete the challenge you'll get these two free e-cookbooks above.

by Dee, wife of Barbara's son Scott

Pizza Dip

photo from here

We were able to visit with Jason & Morgan, Erik & Carissa, and their cute kids in November. Here is a recipe Morgan made during that time. It would be quick, easy, tasty and fun for holiday parties.

Pizza Dip
Cream cheese
Pizza sauce, with Italian seasoning
Mozzarella
Parmesan
Green pepper
Olives
Pepperoni

Layer above ingredients in dish and serve with sliced, toasted baguette 

 Morgan, wife of Barbara's grandson Jason

one of the 'hop on pop/grandpop' moments with Scott, Ethan, Kinley & Ian. 

Zachary must have been napping or he would have joined in the mix.

White Chili

We had a Harvest Party and Chili Cook-off. I tried a new recipe from a friend and won a prize! It's not my favorite chili as I prefer the hearty smoky "red" chili, but it was a tasty change. These Halloween pictures of Kinley, Zachary, Ethan and Addison are so sweet!

White Chili

1 lb. (2 c.) dry navy beans (follow directions to cook; drain)
3 lg. chicken breasts (I slightly defrost them then cut into 1/2 inch cubes)
1 lg. onion (diced)
2-3 cans diced green chiles...how spicy do you like it???

In a large skillet melt about 1-2 T butter then add about 1 T olive oil.. Add your diced chicken breasts... Season with fresh ground black pepper, a sprinkle of cumin and garlic salt. Cook until about 3/4 of the way done...then add the diced onion and green chiles.. With juice. Cook until done.
Add above mixture to your mostly done navy beans. Then add:

5-7 garlic cloves
2-3 c. chicken broth
2-3 T. chicken soup base (can use chicken bouillon instead).. .I add until it is salted/flavored just right… 

Remember when you add the sour cream at the end it will mild out heat and salt..so I go for more on the slightly spicy and salty side at this point.

approx. 1/4 c. fresh cilantro (rinsed and chopped)
1/4-1/2 t. cumin
2-3 c. salsa verde ....La Victoria or Herdez work well

I usually cook for an hour or so with all ingredients melding together.. Before serving add:
1 (16 oz.) container sour cream
3 c. grated pepper jack cheese about 1/2 c. of fresh chopped cilantro.

Sprinkle each bowl with broken up tortilla chips and a little more fresh cilantro, diced jalapeños and fresh lime juice....all optional

Dee's notes: all the notes above are from the original recipe owner. I did the fake 'soak overnight' method of prepping beans by bringing beans and water to boil, then turning off the heat and soaking for an hour. After draining and rinsing them, I put them in a slow cooker with all the remaining ingredients except cilantro, sour cream and cheese). I used less than 2 c. of salsa verde and 2 cans of green chilis. I thought it could have been just a bit spicier, even for me with a wimpy taste for heat, but it was 'family friendly.

by Dee, wife of Barbara's son Scott

one happy frog!

:::::

I am looking forward to trying this recipe. What a great winter way to use your food storage. This blog is by a friend's daughter. Tessa warns you not to use the whole can of chills as her sister did.

WHEAT BERRY VEGAN CHILI

2 T. extra-virgin olive oil
1 large yellow onion (chopped)
1 large yellow bell pepper (chopped)
5 cloves garlic, minced
2 t. chili powder
1 1/2 t. ground cumin
1 t. dried oregano
1 t. salt
1/2 t. freshly ground pepper
2 (15-ounce) cans black beans, rinsed
2 (14-ounce) cans no-salt-added diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce (minced)
2 c. vegetable broth
1 teaspoon raw sugar
2 c. cooked wheat berries*
Juice of 1 lime
1 avocado (diced)

Heat oil in a pot over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle peppers to taste, broth and raw sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. Remove from the heat. Stir in lime juice. Garnish each bowl with avocado.

*  Mix 1 c. dry wheat berries with 3 c. water, bring to boil and then simmer 1 hour.

No Bake Pumpkin Oatmeal Cookies, Pumpkin Delight Dessert

I thought you'd enjoy this delish recipe. 

It's SO yummy for fall with the pumpkin flavor.

Go to this link for the recipe.

Carissa, wife of Barbara's grandson Erik

:::::

'

I saw this recipe and look forward to trying it this fall.

I hope to share with friends, as Scott is not a big pumpkin fan.

Go to this link for the recipe.

by Dee, wife of Barbara's son Scott

Slow Cooker Peach Crisp, Bosc Pear Cardamom Crisp

recipe and picture from here, adapted from here

This recipe smells so good as it's in the slow cooker. 

The topping was not quite as crisp as using the oven, 

but the convenience was nice. 

I haven't tried the pear recipe below yet, 

but love cardamom and look forward to tasting it.

It's from our pear supplier.

Happy Autumn!

Slow Cooker Peach Crisp
1 c. old fashioned rolled oats
1 c. all-purpose flour
3/4 c. brown sugar
1/2 c. chopped nuts (optional)
1 t. ground cinnamon
1/2 t. salt
1/2 c. (1 stick) cold butter, diced, plus more for greasing slow cooker
6 very large ripe peaches, peeled, pitted and sliced (can use 10-12 smaller peaches)
1 T. cornstarch
2 t. vanilla extract
1/2 t. almond extract
Vanilla ice cream or whipped cream, for serving

Combine oats, flour, brown sugar, nuts (if using), cinnamon, and salt in a large bowl. Add the diced butter and cut into the dry ingredients with your hands or a pastry cutter until a crumbly, leaving a few remaining pea-sized pieces of butter.

Butter the bottom and sides of a 3-quart cooker. Place sliced peaches in the bottom and sprinkle with the cornstarch and add the extracts. Stir to combine making sure all of the cornstarch is dissolved. Top evenly with the crumbly mixture.

Set slow cooker to LOW for 3 to 3 1/2 hours or HIGH for 1 1/2 hours. When lifting the lid off the slow cooker, be careful not to let any water from the lid drip down onto the crisp or it can get soggy.

Spoon into bowls and serve warm topped with whipped cream or ice cream

Yields 4-6 servings.

Bosc Pear Cardamom Crisp
Filling:
8-10 medium bosc pears, peeled and chopped
3 T. lemon juice or 1 lemon juiced
1/4 c. sugar
2 T. cornstarch
1/4 t. cinnamon

Topping:
1/2 c. flour
1/2 c. rolled oats
1/2 c. dark brown sugar
1/2 t. ground cardamom
1/2 t. ground ginger
Pinch of salt
8 T. butter

1. Preheat oven to 350F. Put pears in large bowl. Add the remaining filling ingredients. Gently stir. Add pears into 6 8-oz jars leaving 1/4 headspace.
2. In a separate bowl, stir together dry ingredients. Add butter and use fork to blend until crumbly.
3. Spoon topping over pears to cover. Bake 25 to 30 minutes until pears are cooked through and the topping is light brownEnjoy!!
PS--You can freeze this crisp filling for a quick easy treat throughout the winter. Thaw and just add the Topping! (Dee note: I freeze Rhubarb Crisp after it's baked, topping and all, so I think it would work for this one.)


by Dee, wife of Barbara's son Scott

Blueberry Zucchini Bread

from here

My friend Karen gave me a loaf of bread and a huge zucchini. With our local, delicious blueberries I thought this was a good recipe to try. I baked a bunch of loaves to take to family in Utah, and add to a potluck lunch after Addison's blessing.  The bread was enjoyed by all.

Blueberry Zucchini Bread
3 eggs, lightly beaten
1 c. vegetable oil
3 t. vanilla extract
2 1/4 c. white sugar
2 c. shredded zucchini
3 c. all-purpose flour
1 t. salt
1 t. baking powder
1/4 t. baking soda
1 T. ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

I also found recipes for healthier versions, and linked here, here and here. 
There's also one here that they substituted rhubarb for zucchini.

by Dee, wife of Barbara's son Scott

Peas and Potatoes

We've enjoyed our garden peas and potatoes this way. 

Give it a try! (and click on the recipe to enlarge it.)

by Dee, wife of Barbara's son Scott

Stir-fry

Erik's Stir-fry
1/2 t. lemon juice
2 T. hoisin sauce
2 T. soy sauce
1/2-1 t. Sriracha (to taste)
1/4 c. water

Chicken/shrimp/beef/meat sit in marinade while cutting & cooking veggies (carrots, onions, celery, baby bok choy, small amount of bamboo shoots [has a very strong flavor and will take away from all other favors], what ever else you want).

Put a tablespoon of water in just before veggies. Veggies in wok. Then after a minute put in a tablespoon of soy sauce and a small squirt of Sriracha.

Once cooked and fried to taste, pour into another bowl.

Lift meat out of bowl (avoid cooking the sauce).

Once meat is cooked, pour meat marinade over all and let simmer for a minute since it held raw meat stuffs.

Pour veggies back in. Heat it all together and serve over rice.


by Erik, Barbara's grandson

Fruit Tart

This was so delicious and so easy to make. It is not as healthy as it looks. 

I could remake the recipe using a delicious nut crust and 

a coconut cream sauce and it would still taste very delicious.

by Cheryl, Barbara's daughter

Buckwheat Pancakes and Blueberry Sauce

This recipe is from yummly.com--
gluten-free vegan buckwheat pancakes. 

I made the full recipe then froze the extra pancakes and sauce,

which works great to pull out later, heat or toast and serve again! 

YUM! Happy 4th of July!!! Love, Karen

Buckwheat Pancakes and Blueberry Sauce

2 c. almond milk
1 c. pitted dates
2 t. vanilla

juice from 1/2 lemon
1/2 t. salt
1-1/2 t. baking powder
1-1/2 c. buckwheat flour (I ground my own)

Mix the dry ingredients in a large bowl. Place the dates, milk, juice and vanilla in a high-speed blender or food processor and blend til smooth. Stir this into the dry ingredients until you have a relatively thick batter. (I added 1/4-1/3 c. more milk.)

Heat a non-stick pan on medium heat before pouring in about 1/4 c. batter per pancake. When the pancake has bubbled and started to firm up, flip and cook the other side until a deep golden color. (Makes about 10-15 pancakes.)


While that is cooking, make the blueberry sauce:

2 c. frozen blueberries
1/2 c. pitted dates
1/3 c. water

Blend and simmer (or simmer and then blend with a hand blender) a few minutes then pour into a jar. (I warmed them a couple minutes in the microwave then put them into my blender on the soup setting and ran a couple times. I used 1/3 cup water and it was a bit too thick, but yummy! I've since used it as jam also!)

Drizzle the sauce on the pancakes, garnish with a few additional berries and serve! (This recipe is from yummly.com--gluten-free vegan buckwheat pancakes. I made the full recipe then froze the extra pancakes and sauce, which works great to pull out later, heat or toast and serve again! YUM!)

by Karen, Barbara's daughter

Fresh Rhubarb Crisp

Back when we had three boys at home, on Sunday evenings we would do our family calendaring for the week. I would try to entice the guys to the meeting with dessert. This was one of our standbys from Mom's cookbook. Our rhubarb is growing better than ever this year, and were able to enjoy some crisp with strawberries.

Fresh Rhubarb Crisp

Filling:
4 c. rhubarb, 1/2" pieces
1/4 t. salt
1 c. sugar
1/4 c. flour

Topping:
1 c. flour
1/2 c. oatmeal
1 c. brown sugar
1/2 c. butter, melted

Mix together filling ingredients and put in 8 x 8" baking pan. Combine topping ingredients and put over rhubarb. Bake at 375° for 35 minutes. Serve warm topped with whipped cream. (For double batch, use 8 c. rhubarb, 1-1/2 c. sugar and 1 c. brown sugar in a 9x13" pan)

by Dee, wife of Barbara's son Scott

Watermelon Cake, Tri Tip Marinade

I saw a cake a friend tried online at this link. 

It has watermelon center. 

I'm not going to copy the recipe here, as the website

 has many good tips on putting this together.

_____

The Hardy family invited us over for a Memorial Day BBQ.
Debbie found this recipe and the steaks were beyond fantastic.

Tri Tip Marinade

This is really a flavorful and tasty marinade. The lemon pepper lends great flavor to the beef.

1 c. lemon juice
1 c. olive oil
1/2 c. sugar
1/2 c. soy sauce
1/2 c. black pepper
1/2 c. garlic salt
1/2 c. chopped garlic
1/2 c. chopped dried minced onion
2 (4 pound) tri tip roasts or use steaks

To make marinade, mix all of the ingredients except for the beef, in a large mixing bowl. Place the trimmed tri-tips in a plastic bag and pour the marinade over. Let stand in the refrigerator for 6 hours.

Heat grill to medium temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. 

Servings: 12

HAPPY INDEPENDENCE DAY!!

Mediterranean Rice Noodles

from Cheryl: YUM!

Mediterranean Rice Noodles

This is a delicious Mediterranean-flavored version of a noodle bowl, quick and easy, and perfect for those meals you need to have on the table as quick as possible.

Serves: 2
Prep time: 20 minutes
Cooking time: 15 minutes

1 package King Soba rice noodles
2-3 T. extra-virgin olive oil
1/2 lb. fresh green beans, ends snipped off
About 10 cherry tomatoes, halved
1/4 c. pitted olives
8 to 10 fresh basil leaves, torn
Zest and juice of 1 lemon
1 to 2 t. sea salt
Freshly ground black pepper


Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.

While the noodles are cooking, bring 4 cups of salted water to a boil. Have a bowl of ice water ready nearby. Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately sub- merge them in the ice water to stop the cooking. Drain them, and cut each bean into thirds.

Stir the beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the bowl of noodles. Adjust the seasonings to taste, and serve.

by Cheryl, Barbara's daughter

no cook refrigerator fruit jam with chia

I saw recipe at the preparedness fair for jam,

 made with chia as the pectin. 

It was blackberry and very tasty. 

I decided to try strawberry today. 

Here's a website with the new recipe I just made. 

Below is the recipe I taste tested. No cooking at all.

I'm all for quick and easy!

You can click on recipe for a larger version.

by Dee, wife of Barbara's son Scott

Mini Parfaits

The church youth had a prom last spring. One of the amazing women I know did the catering. She created these mini parfaits and served them in small shot glass sized cups. Very tasty little treats! I'm going to try at least one for the book group next week.

Chocolate Mousse Parfaits

Chocolate Crust
1 c. finely crushed chocolate cookies
2 T. melted butter

Mix together. Spoon into bottom of parfait cups

Mousse
1 t. unflavored gelatin
1 T. cold water
2 T. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 t. vanilla

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 T. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture. Pipe into parfait cups layering with homemade whipped cream. Garnish with a fresh raspberry.



Peanut Butter Parfaits

Chocolate Crust

1 c. finely crushed chocolate cookies
2 T. melted butter

Mix together. Spoon into bottom of parfait cups


Peanut Butter Mousse
(This recipe makes approximately 5 1/2 cups)

10 oz. cream cheese, softened
1 c. sugar
1 c. peanut butter
2 T. butter, melted
1 T. vanilla
12 oz. heavy cream

With a paddle, mix cream cheese and sugar together, scraping down the sides often. Add the peanut butter and mix until smooth. Add butter and vanilla and mix until fully incorporated. Reserve. Whip the heavy cream to soft peaks. Whisk in 1/3 of the cream into the peanut butter mixture. Fold in remaining cream in two parts. Pipe into parfait cups, layering with whipped cream or chocolate pudding. Top with whipped cream. Garnish with crushed or mini peanut butter cups.



Lemon Parfaits

Graham Cracker Crust
12 crackers
5 T. butter, melted
1/4 c. sugar
1/8 t. salt

Pulse in food processor until fine crumbs

Lemon Curd
12 egg yolks
2 c. sugar
1 cup lemon juice (6 med. lemons)
zest of 4 lemons
1 c. butter, room temp; cut in small pieces

1) In a medium glass bowl, thoroughly whisk yolks and sugar.

2) Add lemon juice and zest and cook over a double boiler, making sure bottom does not touch the simmering water. Whisk occasionally and cook until mixture thickens and can coat the back of a spoon, 15-20 minutes.

3) Remove from heat and strain through a fine-mesh strainer into another medium bowl. Add butter, then use an immersion blender to mix until completely smooth and incorporated.

4) Strain once again and reserve 1 cup of curd in a small bowl, with plastic wrap pressed on surface. Pour remaining curd into a medium bowl and press plastic wrap on the surface of the curd. Refrigerate.

Lemon Mousse
1 1/4 t. powdered gelatin
1/4 c. cold water
3/4 cups heavy cream
3/4 cups plain or vanilla yogurt
1/2 c. lemon curd, from prior section

1) Sprinkle gelatin evenly over water in a small bowl. Let sit for 10 minutes.

2) Meanwhile, in a stand mixer set to low speed, whip cream. Gradually increase to high speed and whip to soft peaks. Store in refrigerator until ready to use (for up to 1 hour).
3) Pour gelatin set in water into a small saucepan over very low heat. Wait until all granules are dissolved, about 3 minutes.
4) Transfer gelatin to a medium bowl. Whisk in half the yogurt until no lumps remain, then repeat with remaining yogurt. Add the lemon curd. Fold in the whipped cream until no white streaks remain.

To Assemble:
1) Fit two pastry bags with 1/2-inch tip. Fill each pastry bag about halfway, one with mousse, one with lemon curd (don't overfill bags).
2) Pipe about 1/2 inch of lemon curd into the bottom of each 4-ounce glass, and repeat with the mousse. Repeat until all cups have been filled, or all filling has been used. Top with whipped cream. Garnish with lemon zest or diced strawberries. Refrigerate to chill.




Whipped Cream

2 c. heavy whipping cream
1/3 c. sugar

Beat until medium peaks form. Chill.



Stabilized Whipped Cream

Use this if the parfaits are going to be made ahead of time. The cream looks the same many hours later as it did when you first piped it on. Pipe it on the top of the parfaits using a ½ inch star tip

1 c. heavy whipping cream
1 T. instant dry vanilla pudding mix
2 T. sugar

Beat until soft peaks form

You can also use gelatin to stabilize it. Look online for recipe.

14 Common Food Storage Mistakes + Emergency Preparation

Since we get to spend a few days at Katmai Roost with Barbara (aka Mom) & Dad (aka Grandma/Grandpa), I thought I would prepare a post in advance about … preparedness!

First of all, I saw this post on a food storage website I like. 

You might also enjoying reading about it by clicking here.

Second, I read an article about other home shelter basics

you might want to back up on here.

The author of the above article is very down to earth, literally,

and I've enjoyed learning more about gardening from her.

Here is a link to her website.

I had fun starting my garden this year in milk cartons.

Here more about it on this website.

I only started in March, but have had great results.

We are currently expanding our garden to include fruit.

We hope our apples, pears, Asian pears and berries 

will be productive in the future.

Finally, I attended/helped with an emergency preparedness fair last week. 

I was able to take two classes. The first was Permaculture and Edible Landscaping: Rethinking the Modern Garden Space. The teacher was knowable and inspiring…and she had a great British accent.

A friend and I are going out to tour her gardens. She recommended this book: Gaia's Garden. I also went to a class by someone in our ward who works for the Secret Service. His class was titled Don't Get Caught Off Guard Self Defense and he included a lot about identity theft also. There are definitely many was to be prepared. 

Here's a link to the preparedness fair website. This fair was also held two years ago, so you can get the source information for those classes also. It's a great source of information with many available downloads and links. Here's a handout on on edible plants I learned from. I sampled Miner's Lettuce and saw some in the gorge yesterday. 

Good luck with all of your prepareness preparations!

by Dee, wife of Barbara's son Scott

Carrot Cake

I got this recipe from Cheryl 22 years ago when I first joined the family.  

It has been a favorite ever since!

 

Favorite Carrot Cake

Mix, then set aside:

     2 c. flour

     2 tsp. baking soda

     2 tsp. cinnamon

     1/2 tsp. salt

Whisk until blended:

     3/4 c. oil

     3/4 c. buttermilk

     3 eggs

Add:

     2 c. sugar

     2 c. shredded carrots

     1 can (8 oz) crushed pineapple, drained

     1 1/3 c. coconut

     1 c. chopped walnuts

     flour mixture

Bake 40-45 minutes at 350 in a greased and floured 9"x13" pan

Glaze:

Mix in small sauce pan:

     3/4 c. sugar

     1/3 c. buttermilk

Stir over low heat until sugar dissolves, then pour over hot cake.

Frost with cream cheese frosting after the cake cools.


by Stephanie, wife of Barbara's son Brandon