Healthy Basic Crepes

Crepes are an easy and elegant breakfast , brunch or even dessert. These crepes use whole wheat flour.

Ingredients: 

2 cups whole wheat flour

5 eggs

I cup non-fat or regular plain Greek yogurt

1 cup low-fat milk

1 cup water

4 Tablespoons butter, melted

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Directions: 

1. Whisk together flour, leavenings, eggs and yogurt in a large mixing bowl. Gradually add milk and water, stirring to combine. Beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. (If using a crepe pan, tilt pan with a circular motion so batter coats the surface evenly.) If using a griddle, pour the batter in a circular motion so the batter is quite thin on the griddle. 

3. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. 

4. Serve hot with yogurt and blueberries. (Use other fruits as desired. Also whipped cream or ice cream may be used if the crepe is served as dessert.)

Letter to the Family

This week, we have several birthdays. David's was on Sunday, AnnMarie and A.J. will celebrate on Tuesday and little Jens will be age two on Friday. Hopefully, everyone has money inside their envelopes. ;) I had Gramps look while I was putting the money inside so, if there is a mistake, it took two of us to make it.

I remember the excitement we felt as we wecomed each new addition to our family. What joy we knew then and that joy has just grown over the years.

Auntie Helen is healing well. Her knee is nearly better and she will be able to have Nanci go home. Nanci has been so good to stay the entire time that Auntie has needed her. As you know, because she writes, Auntie Eva is still doing as well as she can. She does not have a car anymore but she does have a motorized cart that she can use to get around closeby.

Matthew really injured himself Saturday when he crashed and burned on a friend's motor scooter. He has some bad injuries to his knee and elbow. Auntie AnnMarie is doing her best to help him heal with her nursing/doctoring ability.

The other grandchildren are all doing well. You know that Braden is now in Peru. Siovhan was nominiated for an Emmy. Alyssa is going to be in a musical this summer. Donovin's ball team is doing well. Dane and Kyle are graduating. Kyle and his father get to travel Europe this summer because of the TimpView music department. Each grandchild has achieved in all kinds of activities. We see some of the performances, like Emily's and Tyler's via Facebook postings. We just are so proud. We are proud of our missionary grandsons and the work they are doing to aid their fellow beings.

We have been very, very busy at the temple the past two weeks. Of course, we usually are as the universities are out for the summer. That is a time when all of the young people chose to marry so we are accustomed to that. However, this year has been a bit different. We are getting many young men who are soon to graduate from high school and will be leaving on missions in the next few weeks. I can only imagine what that has been like--getting ready for graduation and getting ready for a mission at the same time. Also, I have been over the specail dressing room, as part of my calling, for the women. We have had a great number of young women, age 19, who are now preparing to leave for missions. Each mission, I am certain, benefit from the willingness of the youth in stepping up to serve.

We have also had big sessions at the temple with women filling the sessions as part of the "Dressed in White" program. That has been most helpful and we hope will continue to bring people to the temple. We have seen many people from our youth and folks that used to live near us in Carbon County and also many who lived in Nephi at one time or another.

Some of us sisters were laughing at a time line that one of the sisters had filled out with her personal feelings. There was a large space between birth and age 20. Then, each decade, the space got smaller between the decade marks. Finally, she had drawn age 70 and several letters "s" and had followed that with age 80 and a large "P" which she then explained. It seems that life streateches out before us with lots of time to accomplish our goals when we are young. Then we hit age 70 and the scared age, when we know time will be short. Then comes age 80 and the panic sets in. We know that we will never get our 30-years worth of repenting done in the time we have left. None of us will be here in another 30 years and, if we are, we may not even know who we are. The upshot is, do not wait for deathbed repentence. Do as you should while you are young.

"As we draw near to God, He will draw near to us. And day by day, the hope of God’s light will grow within us, 'brighter and brighter until the perfect day.'" —Dieter F. Uchtdorf, "The Hope of God's Light"

We wish you well. We are praying for your success and for your happiness. Keep up the good work. We love you.

My Own Creation

Myrna's Very Own Jell-O 'N Pudding Cake

I made this cake up for a church award I was working on.

1 small package cherry Jello gelatin

1 large package Jello chocolate pudding mix, regular cook-style

1/2 cup cooking oil

4 egg whites

1 cup milk

1 3/4 cup plus 2 Tablespoons flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon baking powder

Stir all dry ingredients together in a large mixing bowl. Add liquid ingredients and blend on low speed of electric mixer. Then beat on high speed for 2 minutes. Pour cake into lightly greased pans (2 8-inch layer pans or 1 9X13 pan). Bake at 375 degrees for 25 minutes for the layer pans and 30 minutes for the 9X13 sized pan. Other flavors of pudding and jello may be used. Vanilla and orange are good but chocolate cherry is the best.

Yummy for Your Tummy Spice Cake

Spice Cake

3/4 c. butter or shortening 

1 c. brown sugar 

1 egg 

1/2 c. raisins 

1/4 tsp. salt

1/4 tsp. cloves 

1/4 tsp. nutmeg

1/4 tsp. allspice

1/2 tsp. cinnamon

2 c. flour

1 tsp. baking soda

I c. sour milk

2 tsp. baking powder

Cream together butter, brown sugar and egg until light and fluffy. Stir in raisins salt and spices. Add half the flour. Blend in baking soda and milk. Stir in remaining flour and baking powder.

Pour batter into buttered 8 inch round layer pans or 7 x 12 inch baking dish. Bake in a moderate oven at 375 degrees for 25 minutes or until top springs back when touched. May be served plain or frosted; warm or cooled. Serves 8.

Coconut Topping Ingredients:

1/4 cup butter

2/3 cup brown sugar

1/2 cup shredded coconut (Ground or finely chopped almonds are also good)

1/2 cup chopped pecans (or other chopped nuts)

3 tablespoons light cream

Melt butter in sauce pan. 

Add brown sugar and stir over medium heat until sugar is mostly dissolved. 

Add coconut, pecans, and cream. 

Spread topping over cake and broil cake for 2-3 minutes, until topping is bubbly and browned.

Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting

Yield: enough to frost tops and sides of two or three 8- or 9-inch cake layers

ingredients

1 12 ounce package (2 cups) semisweet chocolate pieces

1/2 cup butter

1 8 ounce container dairy sour cream

4 1/2 cups sifted powdered sugar (about 1 pound)

In a large saucepan melt semisweet chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Pumpkin Molasses Cake

Pumpkin Molasses Cake

2 1/2 cup flour

2 tsp grated orange zest (optional)

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 cup butter

1 1/2 cups brown sugar

2 eggs

3/4 cup buttermilk or soured milk (add 1 tbsp vinegar to 3/4 cup milk)

1/2 cup canned pumpkin

1/4 cup molasses

Powdered sugar or vanilla frosting

Preheat over to 350 degrees. Grease and flour a 9X13 baking pan. Mix the four, zest, baking soda, salt, cinnamon and ginger in a bowl and set aside. Cream the butter and add the brown sugar and continue to cream until light. One at a time and the eggs, beating well after each addition. Add the buttermilk and the four mixture, alternately, a little at a time, to the butter mixture. Be sure to beat the mixture well after each addition. Pour into the prepared baking pan. Bake for about 35 minutes or until done. Cool. Either frost or sprinkle top with powdered sugar.

This make a really BIG cake!

German Chocolate Cake

Ingredients for the cake:

4 ounces sweet dark chocolate (see Shopping Hint below)

1 cup (2 sticks) butter, at room temperature

1/4 cup warm milk

2 1/2 cups sifted cake flour

1 teaspoon baking soda

1/2 teaspoon salt

5 medium egg whites

2 cups sugar

5 medium egg yolks, at room temperature

1 teaspoon vanilla extract

3/4 cup buttermilk, well shaken

For the coconut frosting:

2 cup sugar

8 medium egg yolks

2 cups evaporated milk

2 cups (2 sticks) butter

2 teaspoon vanilla extract

20 ounces fresh or frozen and thawed grated coconut

3 cups finely ground pecans, walnuts, or almonds

1/2 cup warm milk

Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.

Preheat the oven to 350ºF.

Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.

Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.

In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.

With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. Do not beat the batter! With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.

Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. This makes too much cake to bake in a 9-inch by 13-inch pan.

Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.

To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool.

To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily.

My Aunt's Buttermilk Spice Cake

My Aunt's Buttermilk Spice Cake

2 1/2 cups all-purpose flour

1 cup sugar

3/4 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon cinnamon

3/4 teaspoon allspice

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg

1 1/3 cups buttermilk

1/2 cup Crisco

3 large eggs

Preheat your oven to 350 degrees. Grease and flour a 9x13 pan or 2 8 in. round cake pans. Measure all ingredients into a large mixing bowl. Blend for 30 seconds on low speed. Scrape sides of bowl down. Blend on high speed for one minute, scraping bowl occasionally. Pour into prepared pans. Smack pans gently on counter to get rid of any air bubbles. Bake 9x13 for 45 minutes; 8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean. Frost cake with your favorite frosting.

Black Magic Chocolate Cake

Black Magic Chocolate Cake

My wonderful Aunt Renee used to use brewed coffee in place of the water in this cake. It made a great cake but I don't drink coffee and, after I found out what she was putting in it, I stopped eating hers. I think the water works. It does for me and then I don't have issues.) I still think she was a great cook and I still love her.

Ingredients

1 3/4 cup all purpose flour

2 cup sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 c water

1 c buttermilk

1/2 c vegetable oil

1 tsp real vanilla extract

Chocolate Frosting

1/2 cup butter, melted

2 oz melted unsweetened chocolate, cooled

3 cups powdered sugar

3 Tbsp milk

2 tsp vanilla extract

Directions

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Chocolate Mayo Cake

Chocolate Mayo Cake

This is was known as the Depression Chocolate Cake. I always loved it. You cannot tell that it has mayo in it. I made it from time to time when you kids were young. LHT (your Dad) really doesn't like dark chocolate cake. He would rather have a white cake with chocolate frosting. But, wow, I do (did).

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 cups white sugar

1 1/2 cups mayonnaise

1/3 cup unsweetened cocoa powder

1 1/2 cups water

2 1/4 teaspoons baking powder

1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Lightly grease two 9 inch layer pans or one 13X9 pan. Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans. Bake at 350 degrees 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.