Friday, March 27, 2009



Brazilian candy

Recipe from: A Taste of Brazil by Gary & Rose Neeleman

1 can sweetened condensed milk

3 heaping tablespoons cocoa powder

1 square margarine/butter (1/2 c.)

Mix sweetened condensed milk together with cocoa powder in a heavy pan adding margarine or butter. Cook stirring constantly with a wooden spoon until the mixture comes lose from the bottom and sides of the pan.

Let cool and roll into small balls and roll in granulated chocolate. Decorate (with chocolate sprinkles) and place in chocolate papers.

Chocolate Truffles

Recipe from: The Essential Mormon Cookbook by Julie Badger Jensen

½ c. heavy cream

1/3 c. sugar

6 Tbsp. butter

1 c. milk chocolate or semi-sweet chocolate chips

1 tsp. vanilla

chopped nuts

Combine heavy cream, sugar, and butter in a small saucepan; bring just to boil. Remove from heat; immediately add chocolate chips. Stir until chips are melted; add vanilla. Pour into bowl. Cool, stirring occasionally, until chocolate begins to set. Cover and chill in refrigerator several hours. Form mixture into balls of desired size, working quickly to prevent melting. Roll in chopped nuts. Store in refrigerator or freezer until serving time.

Wednesday, March 25, 2009

Chip Dip

I don't know if you will like this or not but someone served me this once and I really liked it. You just put powder taco seasoning in sour cream. I don't really like sour cream but I liked this.

Friday, March 13, 2009


Recipe courtesy of Alton Brown (Food Network)

This is the granola we used in our parfaits at Enrichment this week. You'll notice we left out the slivered almonds, cashews, coconut, and raisins and everyone still loved it.

Cook time: 1 hr 15 min
6 servings


  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup plus 2 tablespoons dark brown sugar
  • 1/4 cup plus 2 tablespoons maple syrup
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  • 1 cup raisins


Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Monday, March 9, 2009

Sorry I ran the ingredients together. I hope you can understand them.

Irish Soda Bread

4 c all purpose flour 2 c raisins
1/4 c sugar 1-1/3 c buttermilk
1t baking powder 1 egg, beaten
2 T caraway seed 1 t baking soda
1/4 c butter 1 egg yolk, beaten

Mix flour, sugar and baking powder in a large bowl; stir in caraway seed. Cut in butter until mixture looks like coarse meal. Stir in raisins and set aside. Combine buttermilk, egg and baking soda; stir into flour mixture just enough to moisten. Turn onto floured board and knead lightly until dough is smooth; shope into a ball. Place in a greased 2-quart casserole dish; brush with egg yolk. Bake at 375 degrees for one hour. Cool for 10 minutes before removing from casserole dish. Makes one loaf.

Tuesday, March 3, 2009

Cheese Rolls

(Pao de Queijo)
From Café Brazil by Michael Bateman
Makes 12

1 2/3 cups tapioca flour
4 tablespoons sunflower oil
generous pinch of sea salt
1 free-range egg, beaten
6 tablespoons plain yogurt
½ cup freshly grated hard cheese, preferably Parmesan

1. Preheat oven to 450ºF

2. Sift the tapioca flour into a bowl. In a saucepan, combine the oil and salt with 6 tablespoons water and bring to a boil. Slowly pour onto the tapioca, stirring it to a stiff dough with a wooden spoon.

3. When the dough has cooled slightly, stir in the egg, then the yogurt and, finally, the cheese.

4. Grease your hands with an oily piece of paper towel, then form the dough into 12 balls. Arrange them on a nonstick baking sheet. Put into the oven and immediately reduce the temperature to 350ºF. Bake for 25-30 minutes. You should be able to tell that the rolls are done by the appetizing smell, but you can test for doneness by inserting a skewer –if it comes out clean they are ready. Cool on a wire rack.

Best when served right out of the oven. Not as good when reheated later.