Conference Popcorn-David Jensen

By Hilary M. Hendricks

This popcorn treat takes two hours to set. You can prepare it

before a session of conference, and then enjoy it with your family

1 3-ounce (85-g) bag plain microwave

popcorn, popped (about 4 cups of

popped popcorn)

2 tablespoons butter or margarine

1/2 cup corn syrup

1/2 cup packed brown sugar

1/2 cup chopped nuts (optional)

1. Pour the popped popcorn into a mixing bowl.

Throw away any unpopped kernels.

2. With an adult’s help, melt the butter or margarine in a saucepan, then stir in the

corn syrup and brown sugar. Continue to stir, and when the mixture boils rapidly,

pour it over the popcorn.

3. Use a wooden spoon to stir the popcorn until it is coated with the butter mixture.

Sprinkle on the nuts, if desired.

4. Spread the popcorn onto a baking sheet lined with aluminum foil. Let it sit at

room temperature for two hours, then break the popcorn into clusters.

***I popped our own popcorn.  Half a cup of popcorn made a full bowl.  The boys opted out of the nuts.  From the October 2010 Friend

Lemon Bars by Teresa Horton

Crust:

3 cups AP Flour

3/4 cup powdered Sugar

1 1/2 cups Margarine

—Mix well then pat into a 10×15 inch sheet-cake pan.

—Bake at 350*F for 12 minutes.

Filling:

Whisk together:

5 Eggs

3 cups granulated Sugar

9 Tablespoons Lemon Juice

2 Teaspoons grated Lemon Zest

6 Tablespoons AP Flour

1 1/2 Teaspoons baking powder

—Pour on top of baked crust and return to oven (I pour it while pan is still in the oven)

    and bake 20 minutes longer or until topping is set. 

—Remove from oven, dust with powdered sugar.  When cool, dust with powdered sugar again.

—Cool and cut into squares.

Strawberry Danish-Sharon Larson

Crust

2 C flour

1 C margarine

1/2 C brown sugar

1/2 C chopped walnuts, optional

Filling

2 envelopes Dream Whip

1 C powdered sugar

1 8 oz. pkg. cream cheese

1 t vanilla Sauce

1 pkg. Danish Dessert (Strawberry Junket)

1 pkg. frozen strawberries (other frozen fruit, if desired)

 Mix together flour, margarine, brown sugar like pie dough with fork. Add nuts. Spread in 9x11x2 cake pan and bake at 375 degrees for 15-20 minutes. Cool and recrumble. Put half in the bottom of the pan.

Prepare Dream Whip; cream together powdered sugar, cream cheese and vanilla. Add to Dream Whip. Pour in on top of crumbs in pan. Sprinkle remainder of crumbs on top.

Prepare junket sauce using liquid from frozen fruit. Cool. (Frozen fruit may be added to the sauce also when cooled). Cut dessert in squares and pour sauce on top of each piece. Refrigerate until ready to eat.

Sharon’s notes: I usually get two packages of frozen fruit because I think it tastes better with more fruit. Or I get fresh strawberries (in season) and add them to the cooled sauce. Also, I usually use a 9×13 pan because that is what I have.

Lindsay – This recipe comes from Eileen Ungermann, an old roommate of Sharon’s. It has long been a favorite of Steve’s and he requests it for his birthday desserts. When Chris and I were younger, we picked different desserts for our birthdays, but the older we got the more frequently we requested “Danish Dessert.” During my freshman year of college, some of my friends from home called my mom to get the recipe from her. Then they surprised me with a fantastic birthday celebration, including a night on the town dressed up in crazy clothes and Strawberry Danish to cap it off.

Cherry Cheesecake Tarts-Helen Horton

2 8 oz pkg cream cheese softened

1 c sugar

1 t vanilla

2 eggs

12 vanilla wafers

1 21 oz can cherry pie filling, or other fruit pie filling

Place a paper cupcake liner in cupcake pan.  Beat cream cheese with mixer till fluffly.  Add sugar and vanilla beating well. Add eggs one at a time and beat well.  Lay a vanilla wafer flat side down in each muffin cup.  Spoon cream cheese mixture over the wafers.  Bake for 20 minutes at 350.  Allow tarts to cool completely.  They will fall in the middle as they cool so put the filling on the top.

Yummy Aloha Bread Pudding-Jen Medeiros

            1 lb. loaf sweet bread, torn into pieces

            ½ c. raisins, split into ¼ c.

            ½ c. shredded coconut, split into ¼ c.

            4 t. cinnamon, split into 2 t.

            3 c. milk

            1 c. sugar

            4 eggs

            2 t. vanilla

            2 sticks butter

 Preheat oven to 350. Place ½ of sweet bread pieces in a 9” X 13” roasting pan. Sprinkle ¼ c. raisins, ¼ c. coconut and 2 t. cinnamon onto bread pieces. Continue layering with the remaining sweetbread, raisins, coconut and cinnamon. In a large mixing bowl, combine milk, sugar, eggs and vanilla. Mix well. Pour evenly over sweetbread. Dot with butter. Place in oven for 1 hour exactly – less will result in “wet” bread pudding, more will result in “dry” bread pudding.  Serves 12-15

Sweet or Savory Cream Puffs-Kristy Scherman

Ingredients:

 1 c. water

¾ stick butter (6 T.)

1 T. sugar, plus 1/8 t. salt (for sweet)

1 t. salt (for savory)

1 c. flour

1 c. eggs, about 4 lg. eggs and 2 whites

 Directions:

 Boil water, butter and salt or sugar.  Add flour and remove from heat.  Work mixture together and return to heat.  Continue working the mixture until all flour is incorporated and dough forms a ball.  Transfer mixture into bowl of a standing mixer and let cool for 3-4 minutes.  With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.  Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip.  Pipe immediately into golf ball-size shapes, 2 inches apart onto parchment lined sheet pans.  Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown.  Once they are removed from the oven pierce with a paring knife immediately to release steam. 

Yield:  4 dozen bite-size cream puffs or éclair shells

 Fill with your choice of filling (ice cream, pudding, chocolate sauce, etc.)

Chocolate Pots de Creme-Kristy Scherman

Ingredients:

2 cups whipping cream

½ c whole milk

5 ounces bittersweet or semisweet chocolate, chopped

6 large egg yolks

1/3 c sugar

Directions:

Pre-heat oven to 325 degrees. Bring cream, milk & a dash of sugar to a simmer in a heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming away any foam from the surface.

Divide custard mixture among six ¾ cup custard or soufflé cups. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water and remove foil. Chill custards until cold, about 3 hours. Top with fresh whip cream and strawberries. Delicious!!!

Apple Crisp-Norma Horton

Prepare an 8x8x2 or 10x6x2 inch pan by greasing well with butter.

Arrange

5 cups sliced apples in bottom of pan (4-5 apples)

Pour over apples

¼ cup water

1 T lemon juice

Blend

1 cup sugar

½ cup sifted flour

¼ cup butter/margarine

1 tsp. cinnamon

Sprinkle dry mixture over apples. Bake at 375 degrees for 45 minutes.

Lime Delight-Norma Horton

2 cups Whipping cream

1 cup sugar

12 Macaroon cookies (mashed)

1 cup nuts (chopped0

½ gallon lime sherbet (or raspberry)

Whip cream – add sugar – add mashed cookies and nuts – layer whipped cream mixture with sliced sherbet (cut the sherbet into ½ inch slices). Layer until all is used. Freeze 24 hours before serving. A family favorite!

Peach Angel Cake-Norma Horton

2 Tbs (2 envelopes) unflavored gelatin

1/2 C cold water

6 beaten egg yolks

3/4 C sugar

1/2 tsp salt

1/2 C lemon juice

1 1/2 tsp grated lemon peel

3/4 C sugar

6 stiff beaten egg whites

2 C crushed fresh peaches

l large Angel food cake

Soften gelatin in cold water. Combine eggs yolks, 3/4 C sugar and salt. Stir in lemon juice. Cook over hot water until mixture coats spoon, stirring constantly. Remove from heat. Add lemon peel and gelatin. Gradually beat 3/4 C sugar into egg whites. Fold eggs whites and peaches into custard. Break cake into bite-sized pieces. In a 9″ oiled angel cake pan (or a 9X13 inch baking dish), alternate layers of cake and peach mixture. Chill until firm.  Unmold (if using angel cake pan) and garnish with sliced peaches and sweetened whipped cream.

Mountain Mama’s Mud Slide – Sarah Bastian

Combine:

1 C flour

1 C butter

1 C nuts (pecan or walnut)

 Mix together and press into 9 x 13 pan.  Bake 15 minutes at 350º.

 Mix:

1 C  Cool Whip

1 C  powdered sugar

1 8ounce package cream cheese

 

Spread on baked crust, the crust does not have to be completely cool.

 

Mix according to directions:

1 4 ounce package chocolate instant pudding

1 4 ounce package vanilla instant pudding

 

Spread on top of the cream cheese mix.  Top with Cool Whip.  Grate a chocolate bar over the Cool Whip and refrigerate over night.