Heat oven to 350 degrees.
Thoroughly cream butter, brown sugar and
eggs; combine dry ingredients and add alternately to creamed mixture with
milk. Stir in nuts and fruit. Bake in two oiled cake pans for 30 to 40
minutes.
This is a real cake.
2 pkg. oyster crackers (12oz. Bag)
mix:
1 cup oil
1 pkg. hidden Valley Ranch (powder)
1/4 tsp. lemon pepper
1/4 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. dill weed
Mix and pour onto crackers and stir well. Put in air thight container. Ready in five mins. These are great in soup and even by the handful. Better than sweet treats!!
1pkg. cake mix (white, choc. ect.)
2 eggs
1/2 cup oil
1 cup choc. chips (optional)
Bake at 350 for 10 mins. Easy, fun, and fast!!
Gwen, I LOVE this recipe! I have found that I can make popsicle stick cookies with the following Cake Mix recipe:
POPSICLE
COOKIES
Christy Wardle
1 package cake mix (Cherry Chip is the
BEST!!)
1/3 c. oil
3 eggs.
Roll dough into 1 - 2" balls. Lay on lightly greased cookie sheet (parchment paper works best, though). Insert popsicle stick into center of ball, and lay the exposed edge on the side of the cookie sheet to keep level. You might want to wrap the exposed stick with foil to keep it from browning. Bake at 350 for 10 minutes, or until cookies are golden. Allow to cool on cookie sheet (place entire sheet on cooling rack) before removing carefully. Wrap top with cellophane and ribbon. A nice treat for YW, using value color cellophane and ribbon! Try for a New Beginnings treat! :) - Christy
2 cups sugar
1 cup margarine
4 eggs
1 small can of pumpkin
2 cups flour
1 tsp baking soda
2 heaping tsp. of cinnamon
Mix and pour into deep cookie sheet or 2- 9x13 cake pans. Bake @ 325 for 15 mins. Let cool and frost.
Frosting
1 pkg cream cheese (8 oz.)
2/3 stick butter
1 tsp. milk
1 tsp. vanilla
1 1/2 cup powdered sugar
Mix w/ mixer on med. speed for 3 to 5
mins.
Recipe
from Our Scriptures
Serves "everyone"
Beat together:
3/4 c. Psalms
55:21 (butter)
1/3 c. 2 Nephi
26:25 (milk)
1 1/2 c. Jeremiah 6:20 (sugar)
2
Isaiah 10:14 (eggs)
Add:
2 cups I Kings
4:22 (flour)
1 tsp. Solomon's
Song 4:14 (Cinnamon)
1 tsp. D&C
101:39 (salt)
1/2 tsp I Corinthians
4:6 (soda)
3 cups D&C
89:17 (Oats)
1 cup
I Samuel 30:12 (raisins)
Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 15 minutes, BUT not before reading: History of Joseph "Smith 1:37 and D&C 133:11.
1 1/2 cups Judges
5:25
(butter)
2 cups
Jeremiah 6:20
(sugar)
4 1/2 cups 1st
Kings 4:22
(flour)
2 cups
1st Samuel 30:12 (raisins)
2 cups
Nahum 3:12
(figs)
1 cup
Numbers 17:8
(almonds)
1/2 cup
Judges 4:19
(milk or water)
2 tsp.
1st Samuel 14:25 (honey)
2 tsp
Amos 4:5
(yeast)
6 tsp. (whole) Jeremiah 17:11
(eggs)
1 pinch
Leviticus 2:13
(salt)
Season to taste according to 2nd Chronicles
9:9.
Follow Solomon's prescription for making
cake- Proverbs 14:23.
1 Cup
Judges 5:25
2 Cups
Jeremiah 6:20
-sugar
6
Isaiah 10:14
-eggs
3 1/2 Cups
I Kings 4:22
-flour
1 Cup
Genesis 24:17
-water
1 Tbsp
Exodus 16:31
-honey
1/2 tsp
Leviticus 2:13
-salt
1 1/2 tsp
I Kings 10:2
-cinnamon
1 tsp
I Kings 10:2
-nutmeg
1/2 tsp
I Kings 10:2
-ground cloves
2 Cups
I Samuel 30:12
-chopped figs
2 Cups
I Samuel 30:12
-raisins
1 Cup
Genesis 43:11
Line two 8x4x2" loaf pans with greased
waxed paper. Cream butter and sugar, add eggs, flour, water, honey,
salt and spices. Mix well. Fold in fruits and nuts. Bake
at 300 for 2 hours to 2 hours and 10 minutes or until
wooden pick inserted in the center comes
out clean.
½ c. cornstarch
1 c. cold water
1 envelope unflavored gelatin
2 c. boiling water
food coloring
Combine cornstarch and ¾ cup cold water in a sauce pan. Mix well. Soak gelatin in ¼ cup cold water in separate dish and set aside. Add boiling water to cornstarch mixture, stirring as you pour. Cook over medium heat and stir constantly until boiling. When the mixture is thick and clear, remove from heat and stir in dissolved gelatin. When the mixture has cooled, divide into separate containers for different colors. Then add a few drops of food coloring to each container and mix.
1c. flour
½ c. salt
2 tsp. Cream of tartar
1 c. water
1 Tbsp. Vegetable oil
Food coloring
Mix all ingredients in a pan. Cook over medium heat, stirring constantly. When the dough is very stiff, turn it onto a counter or table and knead until cool. Store in an air tight container, unrefrigerated. It will keep for up to 3 months.
¼ c. flour
¼ c. milk
Combine and mix well.
4 c. flour
1 c. salt
1 ½ c. water
Mix ingredients and PLAY! One the items are sculpted, place on a cookie sheet and bake at 350? until it is dry, but not brown. Baking time will vary depending on the size of the sculpture. Let it cool before painting.
½ c. Dawn or Joy dishwashing liquid
8 c. water
2 Tbsp. Glycerin (optional)
A pinch of sugar (to bind)
Combine, adding soap to water to avoid foaming.
½ c. flour
½ c. white sugar
½ Tbsp. Powdered alum
½ c. cold water
½ c. boiling water
Combine flour, sugar, alum and cold water. Mix well. Add boiling water. Heat ingredients in the top of a double boiler, stirring constantly until thick and clear. Let cool. Store in an airtight container.
1 Tbsp. Sugar
½ c. corn starch
¾ c. cold water
2 c. boiling water
food coloring
1 Tbsp. Liquid soap (optional)
Combine sugar, cornstarch, and cold water in saucepan. Mix well. Pour boiling water into the mixture, stirring as you pour. Cook over medium heat, stirring constantly until thick and clear. Allow the mixture to cool, then divide into separate containers. Add a different color of food coloring to each container and stir.
1 ¼ tsp. Cornstarch
½ tsp. Water
1 ¼ tsp. Cold cream
1 drop food coloring
Mix all ingredients with popsicle stick or chopstick. Use a muffin tin to separate colors. Apply to child’s face with fingers, Q-tips, brushes, etc. Try using small stencils, too!
Remove paper from broken crayons and make sure they are in pieces under ½”. Fill baking tins halfway with a variety of different colored crayons. Use muffin tins or small holiday baking molds such as Christmas trees, etc.. Bake in the oven at the lowest temperature for 10 – 15 minutes. Remove from the oven just before the crayons liquefy. Allow to cool before removing from tin.
Option #1 – Line a cookie sheet with wax paper and spread broken crayons on it. Use enough to cover the bottom of the cookie sheet. Bake at lowest temp, jut to the point of liquefying. Cool slightly, and cut shapes with holiday appropriate cookie cutters. Cool completely and remove from sheet. Re-use scraps for the next batch!
Option #2 – Remove labels from and
clean cans from vegetables or fruit. Place in pan of water.
Fill can with broken crayons of the same color. Boil water over medium
heat and cook until crayons become liquid. Pour melted crayons into
lightly-greased Jello-Jigglers molds, lollipop molds, or any other creative
shape mold you have. Allow to cool and pop out.
1 tsp. fuller's earth (available from drugstore)
1 tsp. plain yogurt
1 tsp. water
A few drops of food coloring
Lightly apply to face, avoiding areas around mouth and eyes. (Use lipstick and/or eyeshadow for these areas.) Make-up will wash off with water.
2 c non-irritating baby shampoo
Powdered tempera paints
Divide the shampoo into two or more portions (depending on how many different colors you want). Stir in tempera paint. Children can smooth this on their bodies, lathering to make shapes and designs. It comes off easily by running through the sprinklers or showering.
6 tsp. corn starch
3 tsp. water
3 tsp. cold cream
Food coloring
six-cup muffin tin
In each cup of the muffin tin, put 1 teaspoon of cornstarch and 1/2 teaspoon each of cold cream and water. Add a different color of food coloring to each cup. Mix well.
1 c. creamy peanut butter
1 1/2 c. instant powdered milk
3 T. honey
Mix well together. Add more honey if it's too dry, and more powdered milk if it's too soft. Store unused dough in the refrigerator.
1 c. peanut butter
1 c. light corn syrup
1-1/4 c. dry milk
1-1/2 c. powdered sugar.
Mix and knead and it's ready to use.
1.Draw and design stickers on paper with
crayons. (do not use washable markers or pictures will bleed)
2.Mix 2 parts white glue to 1 part white
vinegar. Add a drop of mint extract. (optional)
3.Brush the back of each sticker with
glue mixture.
4.Allow the mixture to dry for about 15
minutues.
5.Lick and Stick!
1. You need to use zip-loc type bags,
bean seeds, and paper towels.
2. Put the bean seed in water over
night to stimulate growth.
3. Put a very damp (not dripping
wet) paper towel and the bean seed in a zip-loc bag and seal.
4. These work best if placed in
a sunny spot. My friend who does this with her 2nd graders hangs
them from the ceiling about 3 feet so the kids can see them easily but
will not be able to play with them.
--Lisa
2 8oz bars cream cheese
12 oz cool whip
2 tsp vanilla
2 cups powdered sugar
2 boxes instant vanilla pudding
3 cups milk
1 large pkg. oreos
1 plastic flower pot (or whatever)
Beat cream cheese & powdered sugar. In separate bowl, beat pudding & milk till thick. Add cool whip & vanilla. Fold these 2 mixtures together. Crush oreos & alternate layers ending up with oreos on top. Wrap plastic wrap around stem of silk flowers & put in top of pot. Serve with plastic shovel.
To be made the evening before Easter.
You need:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!)
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put 1
tsp. vinegar into mixing bowl. Explain that when Jesus
was thirsty on the cross, He was given
vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
So far, the ingredients are not very appetizing. Add 1cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isa. 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give
everyone a cookie. Notice the cracked surface and take a bite. The cookies
are hollow! On the first Easter, Jesus' followers were amazed to find the
tomb open and empty.
Read Matt. 28:1-9
Joseph Feilding Smith's Sherbet
2 quarts water
5 cups sugar
1 tsp salt
3 tbl cornstarch
1 quart whipping cream
2 quarts rich milk
6 oranges, juiced
2 lemons, juiced
1 one pound can crushed pineapple
3-4 bananas, mashed
combine sugar, salt, cornstarch and water. Cool until clear, then cool. Add whipping cream and milk. Add orange juice and lemon juice, also crushed pineapple and mashed bananas. Pour into 6 quart freezer and freeze.
Harold B. Lee's Boiled raisin cake
2 cups raisins
2 cups water
1 1/2 cup sugar
1/2 cup shortening
1 tsp soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla
3 cups flour
1 cup chopped nuts ( optional)
Place raisins, water, sugar, and shortening in heavy saucepan: bring to a boil and simmer 5 minutes. Cool and add sifted, dry ingredients. Blend in nuts and bake at 350 degrees for 35-40 minutes in a greased 9x13 inch pan. When cool, frost with favorite vanilla frosting.
Spencer Kimball's Raspberry Cheesecake
1 three ounce package lemon gelatin powder
1 cup water
1 cup evaporated milk, whipped
1 8 ounce package cream cheese
1 cup sugar
2 tsp lemon juice
1/4 pound butter
28 graham crackers, crushed
1 cup whipping cream, whipped and sweetened
1-2 cups fresh or frozen raspberries
Dissolve gelatin in hot water, cool and blend in whipped evaporated milk. Beat softened cream cheese and fold in lemon juice. Melt butter and blend in with cracker crumbs. Place half crumbs on bottom of 9x13 pan. Pour cheesecake mixture on top and sprinkle with remaining crumbs. Chill at least 3 hours to set. Serve with whipped cream and fresh or frozen raspberries.
Ezra Taft Benson's lemon meringue pie
Lemon rind from 2 lemons
3 cups sugar plus 2-3 tbl
2 heaping tbl cornstarch
5 eggs, seperated
juice of two lemons
4 cups water
1 9 inch baked pie crust
Grate outside rind of two lemons add sugar, flour and cornstarch. Stir in egg yolks, then water and lemon juice. On medium heat, stir constantly until the mixture is thickened. Pour into pie crust. Make meringue with stiffly beated egg whites and 3 tbl sugar. Bake at 425-450 degrees for 3-5 minutes, or until lightly browned.
Cherry Nut Cake of Wilford Woodruff's day
2 cups sugar
1/2 cup butter
3 egg yolks
1 cup sweet milk
2 cups sifted flour
3 tsp baking powder
3 egg whites
1 cup chopped cherries
1 cup blanched and chopped nuts
Cream sugar with buttter, add egg yolks and milk. Stir in dry ingredients, then beaten egg whites. Add cherries and nuts. Bake in small times (350 degrees, time depends on pan size). Ice with vanilla icing.
Lorenzo Snow's Yorkshire Pudding
1 egg
1 cup milk
1/2 cup flour
pinch of salt
Beat egg lightly, sift flour and sald. Gradually add milk, mixing carefully to prevent lumps. Put about 1 teaspoon drippings from roast in cup of each muffin tin. Place muffin tin in very hot oven until sizziling. Then fill each cup half full with batter and bake 15 minutes at 350 degrees.
Joseph F. Smith's Custard Pie
1 unbaked pie crust
2 cups milk
4 eggs
1/2 cup sugar
pinch of salt
generous sprinkling of nutmeg
Put milk in bowl. beat eggs and strain
through fine sieve into bowl of milk. Add sugar , salt and nutmeg.
Stir well and pir into pie shell. Bake at 375 degrees until knife
just barely comes out clean. Do not overcook or custard becomes watery.
Heber J. Grant's Christmas Fig Pudding
2 pounds white dried figs
8 cups soft bread crumbs
4 cups brown sugar
1 cup white sugar
1 pound ground suet
3 tbl molasses
4 tbl flour
3 tsp grated nutmeg
juice of 4 lemons
8 eggs
Grind figs in meat grinder. Mix with all other ingredients except eggs. Beat egg yolks and egg whites separately. Stir in yolks, then fold in whites at the last. Thouroughly grease 5 1 pound cans and fill 2/3 full. Steam for 3 hours.
George Albert Smith's Oyster Stew
1 quart oysters
2 cups oyster liquid
2 cups rich milk
4 tbl butter
salt and pepper to taste
1/2 cup diced celery, partially cooled
Strain oyster liquid, thoroughly wash oysters and add to oyster liquid. Place over heat and cook for 5 minutes. Add milk and heat thoroughly but do not allow to boil. Add butter, salt, pepper, and celery. thicken with a little flour and water, if desired
* side note- for sharing times- I usually
don't do the really different recipes like this one. I made clam
chowder soup from a can and put a small amount in little dixie cups- it's
just the idea of something similar.
David O. Mckay's Baked Apples
6 apples, washed and center cored
3/4 cup brown, white, or maple sugar
lemon juice
cinnamon
butter
fill apple centers with 2 tbl sugar, sprinkling a little over the outside, then, sprinkle with lemon juice and cinnamon. Dot with butter. Place in deep casserole with a lid. add enough water to cover bottom of baking dish. Cover and bake at 375 degrees, about 35 minutes or until tender. Remove apples and boil remaining syrup until thinck. Pour syrup and thick cream over apples when served.
John Taylor's Applesauce Cake
3 cups sugar
1 1/2 cups shortening
1/4 cup water
3 cups applesauce
6 cups flour
1 tsp salt
3 tsp baking soda
3 tsp cinnamon
1 tsp cloves
1 1/2 tsp nutmeg
4 tbl cocoa
2 cups raisins
1 pkg gum drops
1 cup nuts
Cream sugar and shortening, stir soda into cold water and add to applesauce. Let foam up. then add to other ingredients. mix with flour, spices, cocoa. Fold in raisins, nuts, and gumdrops. Bake in loaf times at 350 degrees for 1 1/2 hours.
Joseph Smith's Johnny Cakes
3 cups cornmeal
1 cup flour
2 teaspoons soda
1 teaspoon salt
2 tbl molasses
3 cups buttermilk
2 eggs well beaten
Sift the dry ingredients, slowly stir in molasses and buttermilk and mix well. Add the eggs and beat hard for 2 minutes. Pour into shallow well greased pans and bake at 350 for 30 min.
Brigham Young's Buttermilk Doughnuts
1 quart buttermilk
2 1/2 cups sugar
4 eggs
6 tbl butter
3 teaspoons nutmeg
1 tsp baking soda
1/2 teaspoon salt
Flour
Combine ingredients, kneading in enough
flour to make a soft dough, not too sticky. Roll out and cut into
doughnuts. Fry in deep hot oil.
Mix 1 cup salt. 2 cups flour, 1/2 cup water, 2 tablespoons vegetable oil.
After shaping, the clay can be baked at
250 degrees for several hours.
4 cups flour
1 cup of salt
1 1/2 cups water. Knead the mixture....mold...then
bake at 350 degrees for 45 minutes to an hour (depending on the size of
the sculpture).
Sand
Clay
This one bakes really
hard and the texture is different than most.
Mix one cup of fine sand and 1/2 cup of cornstarch in the top of a double boiler. Add 1/2 cup of boiling water and stir well. Cook the mixture briefly until it thickens...you may need to add a bit of water if the mixture is too thick..it depends on the consistency of the sand. Cool the cooked clay, then mold...bake at 275 degrees until very dry (time varies with the size of object) This can also be air dried for several days.
When dry, it can be painted or decorated.
In one bowl
In another bowl
2 cups white glue (dap wood glue works
best) 1 1/2 cups water
1 1/2 cups water
4 T. Borax
food color
Combine both bowls - mix. Will last for months in an air tight container.
1 c salt
1 c epson salt
1 c baking soda
Add a little of the mixture to your tub.
For bubbles, just add 1 cup of shampoo. For a nice scent, add a few
drops of fragrance oil.
In each bag: combine equal parts dried
camomile, mint, and lavendar. Mound in center of a square of muslin and
tie with jute or kite rope. Throw 1 - 2 bags into warm bath
Mix this together. Then, pour small amount
on hands (feet, elbows, etc) and rub for 1 minute. Rinse well with warm
water and pat dry. Continue rubbing in remaining oil to soften hands.