1 1/2 C Rice Flour
1 C Sugar
1/2 C Cornmeal
1T Baking Powder
1 1/4 C Milk
Mix everything together and Bake in the oven at 350* for 45 minutes.
I learned how to make this corn bread on my mission from a good friend. It is my family’s favorite. I also make it for dinners that I attend. Even though it is gluten free it is always everyone’s favorite corn bread. The sugar makes it so sweet I often eat it for dessert too!
Peanut Butter Cookies
1 C Sugar
1 C Peanut Butter
Mix together and bake at 350* for about 8 to 12 minutes
I learned how to make these flour-less cookies from a lady in my home ward. They are so quick and easy and very yummy. Sometimes I add chocolate chips because a girl can always use some chocolate.
Tuna Noodle Casserole
Tuna & Noodles
Can of tuna
Can of mushroom soup
Mix tuna, soup and mayonnaise. Cook noodles and add them together. Sprinkle cheese on top. Bake for 30 minutes.
Good comfort food. When Danielle was small, Dad cooked it and forgot the tuna. – Mom
3 boneless, skinless chicken breasts
1 large bag of shredded sharp cheddar cheese
1 can cream of chicken soup
1 can crescent rolls
Put the soup in a sauce pan and add 3/4 cup milk and 3/4 cup cheese (I usually add more cheese!). Boil the chicken, then dice it into cubes. When the soup mixture is all melted and pretty, pour it into a casserole dish. Roll out the crescent rolls, one at a time, adding some chicken and cheese. Pinch the 3 corners together then lower it into the casserole dish. Do this with all the rolls and if you have chicken left over, just sprinkle it on the dish. Bake at 350 for about 30 minutes (until the top is brown). I have also added some cheese to the top when I’m feeling particularly cheese deficient.
This is a special meal to me because this is what my cousin made for my family the day my grandmother passed away.
Betty Crocker’s Angel Food Cake from Scratch
||cups powdered sugar
||cup cake flour
||cups egg whites (12)
||teaspoons cream of tartar
||cup granulated sugar
||teaspoon almond extract
- Move oven rack to lowest position. Heat oven to 375ºF.
- Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
- Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10×4 inches. Cut gently through batter with metal spatula.
- Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
Every year for my mother’s birthday she has an angel food cake. A few years ago we started to make it from scratch. This is our favorite. We normally top it with strawberries, blueberries and whipped topping.
Classic Spritz Cookies
1 ½ cups butter
1 cup sugar
2 tbls milk
1 tsp vanilla
½ tsp almond extract
3 ½ cups flour
1 tsp baking powder
Cream butter & sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie maker and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies from sheet; cool on rack.
Makes 7-8 dozen
As you know we enjoy making and eating these during the holidays. Before the “modern” cookie press, I used one made from tin. It often did not work well and I would become frustrated. The year Erika was born, I was going through post partum depression and insisted on making those cookies. I sent everyone upstairs and cried as I made them, determined we had to continue tradition whether I enjoyed it or not. -Mom
Just as Christmas trees, the Grinch, hot cocoa, and Luke 2 are essential parts of Christmas, making spritz cookies with my mother has always been a ritual marking and celebrating the holiday season. We’d mix the most delicious sugar cookie dough (and eat most of it), and then carefully select the shapes and colors of our cookies. We’d always choose the Christmas tree cookie, color it green, and flavor it with peppermint. Wreaths would always have red hots on them. Flowers would be pink with almond flavoring. Snowflakes were blue with pink sprinkles, and occasionally Mother would let me make tie-dyed cookies. We’d take all the colored dough and push it into the cookie “gun”, pulling the lever and shooting out bright miniature shapes. These bite sized cookies were always a favorite at home and at holiday parties, the smells and tastes letting everyone know that Christmas is here. -Erika
- 1 (3.5 ounce) package cook and serve butterscotch pudding mix
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/2 cup finely chopped pecans
- 1/2 cup butter or margarine, melted
- 3 (10 ounce) cans refrigerated biscuits
In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350 degrees F for 30-35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.
When my sisters and I were young we would have a lot of sleepovers. I remember mom making monkey bread for my friends and I to eat for breakfast.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- Pre-heat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
- Decorate with frosting colored with neon food coloring. Use tooth pics to draw pictures.
A few Christmases ago my younger sister and I began to get creative with decorating the sugar cookies. This is now one of our favorite things to do.
Grandma’s “Homemade” Bread also known as frozen store-bought dough.
Grandma always made the best bread. I have memories of its wonderful smell as it baked in the oven. Grandma would bring it to all of the family gatherings. I never remember seeing my Grandma make the bread but for some reason that did not seem unusual to me. It was about five or so years ago that my sisters and I were discussing this and we all realized that not a single one of us ever saw Grandma make her homemade bread. We asked Grams about it and she flat-out told us that she did not actually make the bread. She bought the dough frozen and then set it out to rise and bake. All these years we thought we were eating homemade bread. To this day my sisters and I get a good laugh out of this story.
I had to add AE Chocolate Milk. This is my family’s favorite chocolate milk. It is a big deal at our house. Whenever my sisters and I come home to visit my mom and dad always stalk the refrigerator with Anderson Erickson Chocolate Milk.
Moving away from Iowa, I’ve realized the value of a good glass of chocolate milk. For years Anderson Erickson chocolate milk was a (really, really great) part of every day life. Dad and I would get chocolate milk from the gas station on our way to school in the mornings, and on the way home from any sports competitions. We would get chocolate milk on the weekends, for holidays and for special occasions. The smooth, thick, creamy chocolate milk was comforting when I was sick or sad, filling when I was tired or hungry, energizing and delectable when drunk as a treat. Upon leaving Iowa, I’ve come to a sad conclusion over the past years – chocolate milk is not the same anywhere else. No one makes it like Anderson Erickson. -Erika