Recipes from the Stake Temple Day August 2012
Crisp Toffee Chocolate Bars
1 cup unsalted butter (2 sticks), softened, plus more for the pan
1 cup light brown sugar
1 teaspoon coarse salt
1 teaspoon pure vanilla extract
2 1/4 cups sifted all-purpose flour
1/3 cup walnuts, chopped
1 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees. Butter a 9 x 13-inch glass baking dish.
2. In a large bowl, beat together the butter, sugar, salt, and vanilla. Add the flour and mix well to combine. Stir in the walnuts and chocolate chips.
3. Press the dough into the prepared pan. Bake until golden and set, about 20 minutes. Cut into even squares while still warm.
Dark Chocolate-Peanut Butter Bars
· 4 tablespoons unsalted butter
· 6 cups mini marshmallows
· 12 ounces crunchy peanut butter
· 6 cups puffed rice cereal
· 2 cups mini pretzels or pretzel sticks, broken into pieces
· 8 ounces dark chocolate, chopped (or chocolate chips)
1. Line a 9-by-13-inch baking dish with parchment and coat with nonstick cooking spray.
2. Melt butter in a large pot over medium-high heat. Add marshmallows and peanut butter to pot and cook, stirring occasionally, until mixture is melted and beginning to bubble, about 3 minutes.
3. Remove pot from heat. Stir in remaining ingredients until well combined. Transfer to prepared baking dish and smooth top using a spatula. Cool to room temperature.
4. Use parchment to lift bars from baking dish. Transfer to cutting board and cut into squares to serve.
"Maytag Salad"
from"The Blue Moose Cafe " submitted by Sharlene Bronson
3-4 chicken breast - boneless, skinless, sprinkle w/lemon pepper and bake covered at 350 for 30-40 minutes.
2 heads romaine lettuce - wash and cut into bite size pieces and chill until ready to serve.
1 large Granny smith apple - cut into small pieces (soak in pineapple uice to keep from browning)
1/3 C. craisins - more depending on taste)
2/3 C. grape nuts cereal
1 jar of litehouse blue cheese dressing (12oz)
After baking the chicken, cool and cut into bite sized pieces.
Drain apples from pineapple juice.
Toss all ingredients together, including dressing.
Serve immediately after adding dressing.
serves 8-10
Asian Wonton Salad
from "Our Best Bites cooking blog" submitted by Heather Wertner
SALAD:
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 package wontons (vegetable oil for frying)
SWEET SESAME DRESSING:
2/3 C. rice vinegar
1 C. canola oil
2 Tbs. sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs. soy sauce
1/2 C. sugar
4 Tbs. sesame seeds
Place all ingredients for the dressing into a quart jar and shake vigorously.
If desired, make ahead of time and store in fridge.
SALAD INSTRUCTIONS:
Heat about 1 inch of oil in a pot on the stove top.
Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad your making.
You'll want the oil at about 375 degrees. test by dipping a wonton in and seeing if it bubbles up quickly.
Fry wontons a few at a time and set on paper towels to dry.
These can be made ahead of time and kept in an air tight container.
Tear clean lettuce into chunks and place in a large salad bowl.
Top with cherry tomatoes, sliced cucumber, and red onion.
Add shredded chicken and top with sweet sesame dressing.
Toss salad together.
Once everything is well coated, add wonton strips and gently toss to combine.
Mint Brownies
from "Our Best Bites cooking blog"
BROWNIES:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 C sugar
1 tsp. vanilla
1 1/4 C flour
1/2 tsp. baking powder
FROSTING:
2 C powdered sugar
4 Tbs. butter, softened
1 1/2 tsp. peppermint extract
1-2 Tbs. milk
green food coloring
CHOCOLATE GLAZE:
6 oz (about 1 cup) semi-sweet chocolate chips
6 Tbs. real butter
Preheat oven to 350 degrees, line a 9x13 inch pan with foil making sure the foil extends over the edges by at least one inch.
Lightly spray with non-stick spray and set aside.
Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwava safe bowl.
Microwave in 30 second intervals, stirring in between, until just melted and smooth.
Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.
While egg mixture is beating, measure out flour and combine with baking powder.
While mixer is running, slowly add melted chocolate and beat to combine.
Turn beater speed to low and add in flour by spoonfuls.
Mix just until combined.
Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack.
When brownies have colled to room temperature, prepare frosting.
Combine all frosting ingredients, starting with 1 1/2 Tbs. of milk, and beat until light and fluffy.
Add more milk by teaspoonful as needed.
Spread frosting evenly over brownies and then place brownies in fridge to chill.
While brownies are chilling prepare chocolate glaze.
Place chocolate glaze.
Place chocolate chips and 6 Tbs. butter in a microwave safe bowl.
Microwave in 30 second intervals, stirring in between, until just melted and smooth.
Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.
Return pan to fridge to cool.
When chocolate has hardened, use edges of foil to remove entire brownie from pan.
Cut into squares and serve.
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