Whole Wheat Crepes

• INGREDIENTS:
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 eggs
• 1/2 cup milk (I use my food storage milk for this recipe)
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

• STEP ONE: mix eggs and flour
• STEP TWO: add in milk and water - mix until smooth
• STEP THREE: add in salt and melted butter
• STEP FOUR: Pan with Pam heated over medium high heat
• STEP FIVE: about 1/4 cup poured in pan and cook for up to 2 minutes on one side, flip and cook for 20 seconds or so on the other side
• STEP SIX: serve with strawberries, apple chutney, maple and brown sugar, whipping cream and canned peaches, frozen blueberries rolled in the middle.

This recipe also works for savory crepes with eggs and sausage

Fetuccini Alfredo

I got this recipe from my friend Katie Ramsay. It is the best Alfredo recipe I have found and I have tried a few. I have learned that I really don't like the ones with cream cheese in them because they aren't true to the authentic flavor and they taste heavy to me, even though they are supposed to be lower fat...? This is probably the only recipe I have that I actually make weekly (ok, besides bread) - it is that good.

Fetuccini Alfredo
From Katie Ramsay Makes about two cups of sauce, but can easily be doubled, tripled, or quadrupled!
2 T butter
1 T flour
1/2 t garlic pepper (not salt)
1/2 c milk
1/2 pint whipping cream (can be light, regular, or heavy)
1/2 c fresh parmesan cheese

In a saucepan, melt butter. Add flour and garlic pepper. Wisk together until thoroughly combined and bubbly. Add milk and cream. Bring to a boil, stirring frequently. Add cheese and stir til melted. Sauce will thicken as it cools slightly. Serve over fresh-cooked fetuccini.

You can add chicken, mushrooms, or anything else to this. It is hard to go wrong with this and if you don't own garlic pepper (I didn't), it is worth having it in your home, just for this recipe.

German Pancakes

Nicole and I used to make this dish regularly when we were teenagers.  I now make them regularly for my kids.  We love to watch and see how big the pancake will puff up while baking in the oven.  This recipe is adapted from the Hootenanny Pancake recipe in the Favorites cookbook.

6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
1/4 cup butter

Heat oven to 425 degrees.  Place butter in 9x13 glass baking dish.  Put in hot oven to melt butter.  Meanwhile, beat together eggs, flour, milk and salt for 5 minutes.  Pull rack in oven out far enough to reach the pan.  Pour beaten egg mixture into hot butter.  Bake for 20 minutes.  Pancake will "grow" up sides of pan.  Cut into slices and top with syrup, strawberries, powdered sugar or whatever sounds good to you. 

Asparagus Salad

4 cups asparagus pieces (cooked, cut in 1/2 inch pieces)
1 cup chopped tomato
1/4 cup chopped red onion
2 Tbsp. lemon juice
1 tsp. dill, optional
1 tsp. olive oil
1/4 tsp. salt
Feta

Combine all ingredients!  That's it, so easy!  Be careful to measure your lemon juice.  Too much makes the salad way to strong.

Brigham Doughnuts

This recipe was printed in the Salt Lake Tribune several years ago.  They listed their source as the Lion House.  According to the trib, these were Brigham Young's favorite doughnuts.

5 1/2 cups flour (I use wheat to make it more authentic)
2 tsp baking soda
1 tsp salt
1 1/2 tsp nutmeg
2 cups buttermilk
2 large eggs, beaten
1 1/4 cups granulated sugar
6 Tbsp butter, melted
Oil for frying.
Cinnamon & sugar, optional

In a medium bowl mix flour, baking soda, salt and nutmeg.  In another large bowl mix buttermilk, eggs and sugar.  Add melted butter to liquid mixture and mix again.  Add dry ingredients to the wet mixture and gently stir together with a spoon.  Do not use electric mixer.  (I use my Kitchenaid.  I am not trying to be that authentic!).  The dough will be sticky.  Let rest 5 minutes before rolling for easier handling.

In a large pot or deep fryer, heat several inches of vegetable oil to 375 degrees.

Roll out dough on a well-floured board until 1/4 to 3/8 inches thick.  Cut with a 2 inch doughnut cutter.  Form scraps in a ball and roll again.  Cut again.  Carefully place three or four pieces of dough into the hot oil.  When doughnuts start to crack on top, turn.  Cook on second side until golden and cooked through.  Remove from oil and drain on paper towels.  Repeat until all remaining pieces of dough are cooked. 

Doughnuts may be served plain, or while they are still warm, roll in cinnamon and sugar.

Makes 2 dozen. 

Inside-Out Pizza Roll

Use Heidi's Pizza Dough recipe or your own

Create inside filling (I like to use left over meat spaghetti sauce -just beefed up a bit)
Or use this recipe (makes 7 cups):
1/4 cup extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 lbs ground beef
1/2 c dry red wine (optional)
one 28-ounce can tomato puree
1 cup water
salt and pepper

Step one: heat oil (medium low heat)
Step two: cook onion, carrot & celery until soft - stirring occasionally
Step three: add garlic & cook until fragrant (about 1 minute)
Step three: increase heat to medium high, add the beef and cook breaking it up until cooked (about 8 min)
Step four: add in wine and cook until the liquid is cooked off, (about 5 minutes)
Step five: stir in tomato puree and 1 cup water; season with salt and peper
Step six: partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened (about 2 hours)

This is a great recipe - I puree all the vegetables once they are cooked for my picky eaters.
But really you can do anything you want. Some people add 1/4 c. chopped pancetta at the beginning. I never have it on hand.

Step seven: punch down the risen dough and transfer to a lightly floured work surface. Using a rolling pin, roll out to a 12 by 16 inch rectangle.
Step eight: scatter mozzarella cheese on top, leaving a 1 1/2 inch border.
Step nine: spoon on the meat sauce mixture over the cheese.
Step ten: brush the border with beaten egg and roll the dough up loosely, beginning at the short end.
Step eleven: transfer to a parchment-paper-lined baking sheet, brush with more egg and cut 3 vents o top.
Bake until golden brown (30-40 minutes) at 375 degrees.

Heidi's Pizza Dough

Mix together:
4 - 4 1/2 cup bread flour
1 T yeast
1 1/2 t salt

Slowly while mixing add:
2 T olive oil
1 1/3 c. warm water

It will form a rough ball
Let dough rest for 2 minutes
Mix for 1 minute
Knead on floured surface for 5 minutes (or cheat and let your kitchenaid do it for you)
Transfer to oiled bowl, cover, rise for 1 hour

Cook at 500 for 8-10 minutes
One batch makes enough for 3 medium pizzas

Chili-Lime Mango Chicken Skewers or Salad Topper

Inspired by a recipe from Our Best Bites

Ingredients:
6 T olive oil
1/4 c. fresh lime juice
zest of 1 lime
1 t chili powder
1/4 t cayenne pepper
1/2 t salt
1 T sucanat (or sugar)
4 chicken tenders cut into 1 inch pieces
3 almost ripe mangos peeled and cut into 1 1/2 in cubes
1/4 c. green chilies (optional)

STEP ONE: prep mangos and chicken pieces
STEP TWO: whisk together olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt, and sucanat
STEP THREE: add green chilies (mine were frozen), chicken & mango
STEP FOUR: mix and cover to marinate for 2-4 hours (I did mine overnight and it worked fine)
STEP FIVE: soak wooden skewers for 20 - 30 minutes in water
STEP SIX: thread onto skewers, alternating mango and chicken
STEP SEVEN: grill
STEP EIGHT: saute up any pieces that were too small or too mushy to stay on a skewer (you'll have to drain off some of the liquid - but super yummy over a salad)