Tossed Salad with orange segments and Candied Walnuts

Ladies, as requested, here is a link to the recipe for the salad served tonight at our pre-broadcast Relief Society dinner.

Tossed Salad with Orange Segments and Candied Walnuts

The only thing I changed is that I substituted the toasted walnuts for candied walnuts (YUM!, so good just to snack on too). Here is a link to step by step instructions on how to make them.

Candied Walnuts

The chicken served was just marinated overnight in Wishbone Italian Dressing and grilled.

Crisp Wheat Crackers (like wheat thins)

I have not tried this recipe but will let you know how it is when I try it. If you try it before me, please comment and let us know what you think.

-1 1/4 (5 oz) cup whole wheat flour (Whole grain spelt flour could also be used)
- 1 1/2 Tbsp sugar (or honey)
- 1/2 tsp salt
- 1/4 tsp paprika
- 4 Tbsp butter cut up
- 1/4 cup water
- 1/4 tsp vanilla
- salt for topping (optional)

Preheat oven to 4oo degrees

In a food processor (or in a mixing bowl if done by hand), combine the whole wheat flour, sugar, salt, paprika and butter.

Pulse for a few times until you get fine crumbs (If doing by hand, use a pastry blender to cut in the butter).

Combine water and vanilla and pour over dry mixture (if using honey and not sugar you can add it with the water).

Process again for a few seconds until everything is evenly combined or mix well by hand. You should be able to form a smooth dough, sort of like pay dough consistency. Try not to mix it too much...the crackers won't be as tender.

Form into a ball and cut into 4 pieces. Take one piece of dough (covering the other dough to keep from drying out) and place between parchment paper. Roll dough as thinly at possible, 1/6-1/8 inch. Lift the parchment paper and reposition it to evenly roll out the dough. You can slightly wet the countertop before putting down the parchment to keep it from sliding around.

Using sharp knife or pizza cutter, cut crackers into about 1 1/2 inch squares. Repeat with the remaining pieces of dough.

Bake crackers until crisp and browned 5-7 min. Remove any thinner crackers that brown too quickly and bake the remaining crackers.

Remove from oven and cool on the pan so they can crisp up a bit more.
Store in an airtight container of resealable bag.

Cheese Crackers

- 1 cup all-purpose flour (I used half AP and half whole wheat)
- 3/4 tsp salt
- 1/2 tsp ground pepper (optional, I did not use pepper)
- 4 tbsp cold unsalted butter, cut into cubes
- 8 oz. grated cheddar cheese
- 3-4 tbsp water (I found 3 was enough)

Pulse the flour, salt and pepper, then add the butter and pulse until the mixture resembles coarse meal. Add the grated cheese a little at a time until the mixture again resembles coarse meal and all the cheese is incorporated.

Pulse in the water one tbsp at a time until the dough just forms into a ball. Remove and wrap in plastic wrap. Chill in the fridge for at least 20 min.

Roll the dough out (I did half at a time) to 1/8 inch thickness on parchment paper or directly on baking sheet. using a knife or pizza cutter, cut into small squares or use a small cookie cutter.

Bake at 350 degrees for 15-20 minutes watching closely after 10. When they are a nice golden brown take them out of the oven and allow them to cool on the baking sheet. This will help them crisp up more. Store in an air tight container or zip lock bag.

Chewy Granola Bars

- 2 cups oats (I used quick oats)
- 3/4 cup wheat germ (found in the cereal isle of your grocery store)
- 3/4 cup sunflower seeds (I used pumpkin seeds)
- 1 cup peanuts, crushed (I used almonds)
- 2/3 cup brown sugar
- 1/2 cup honey
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- approximately 8 oz. dried fruit (I used craisins)

Preheat oven to 400 degrees

Mix the oats, wheat germ, seeds and nuts together in 9 x 13 casserole dish. Toast in the preheated oven for 10-15 minutes, stirring every few minutes, watch it closely it can burn quickly.

Meanwhile, prepare another 9 x 13 baking dish by lining with parchment or wax paper sprayed with nonstick spray.

Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer stirring constantly.

Mix your toasted grains/nuts, sugar and dried fruit together in a bowl until well combined. Dump the mixture into your prepared baking dish. Spread out the mixture using a wooden spoon or spatula.

When cooled, turn onto a cutting board and cut into bars or squares and wrap individually in saran wrap.

* Use whatever grains/seeds/nuts combo you'd like just keep the dry ingredient measurements the same, have fun and let us know what your favorite combos are.

Back in Action

Thanks to Tamsen we are back in action and looking forward to healthy, provident snacks and treats.  The granola bars were great and fast to make!  The cheesy crackers are a big hit too.  If you have a favorite snack item or lunchbox idea that you want to submit e-mail me or tamsen or just put it in the comments section.  We'd love to try it!!

Yogurt

YOGURT  

This can easily be doubled

Bring 1/2 gallon milk to a boil 

(ultra-pasteurized won’t work here, whole milk is thicker)

  (it will look frothy, temp: 185* F)

  (if you hold it at this temp for 30 minutes, you’ll have thicker yogurt, or you could add powdered milk at the beginning, if you like it thick)

Cool to 110*F  (really 114* to 108*)

(if you want to do this quickly, use an ice-water bath)

Stir in 1/4 c. active plain yogurt of your choice  (in the future, use reserved amount)

Stir, Cover and keep warm (can set on a hot-pad, set on medium, on a cutting board.   Cover with a towel.  Can set in a warm oven overnight with the oven light on....)

Wait 7-8 hours (or more if you like it really sour.  The more time , the thicker and the tangier,  7 hours is pretty mild.)

Stir and refrigerate overnight (this stops the bacteria’s consumption of lactose and the production of lactic acid)

SLOW COOKER METHOD

1. Pour 1/2 gal. milk in slow cooker, low for 2 1/2 hours
2. Unplug let sit covered 3 hours.
3. Transfer 2 cups to a bowl, whisk with 1/4 c. live yogurt culture
4. Return to crock pot, stir, cover and wrap a bath towel around the slow cooker.
5. Let it sit for 8 hours.

Basic principles:

Heat to boil,

Cool to 110
Add "starter"

Keep warm

Thickening (choose one or more of the following)

“Natural”

double the “start”

Longer “boil” time

Longer development time

**Drain/strain as for greek yogurt, until it reaches the desired thickness 

“Additives”

add powdered milk at the beginning (up to 1 c.)

Add tapioca starch (up to 1/4 c.) before refrigerating.

If using low-fat milk, you can also thicken with an envelope of gelatin added at the same time as the culture. 
Starter
        Often home-made yogurt will not work as well after the 3rd to 4th batch.  Part of the reason for this (as explained in the website below) is that only some cultures are self-perpetuating.  Dannon plain or Stoneyfield are both good. They need to have Lactobacillus bulgaricus and Streptococcus thermophilus.  
        There is also a shelf-life, before your cultures eat up the available food and start to weaken.  Use your start within 7-8 days or freeze some right after you make it for the next batch.








A great website with detailed pictures and instructions is http://www.makeyourownyogurt.com/