Yams & Apples ******* Nana brings
this to dinner every Thanksgiving. She’s
92 years old (2000). She always uses
bright orange sweet potatoes, not yams, but I can't bring myself to change the name. I make it every
Thanksgiving when we’re living away from home (and Nana) for the holidays. Sometimes I bake
it the day before and reheat it the next day for Thanksgiving so that the
flavors have had a chance to meld. It helps to buy
yams that are all similar in size and width. I look for yams that are shaped like a cylinder (about 2-½ inches in diameter, rather than the ones in
the shape of a huge football. [Update 2010: sweet Nana passed away when she was nearly ninety-nine. Guess which enamel casserole dish we use for yams and apples every year. Nana's.]
2 loaves My neighbor, Bonnie, grew up with a Jewish friend and learned to love their family traditions, songs and the Hebrew language. Every Sunday she taught our Mormon young women a lot about the Hebrew alphabet and about many Jewish traditions (I was a teacher in Young Women so I got to hear her lessons). Even though she didn't talk about food, her lessons gave me the nudge to learn how to make something I'd always wanted to try . . . challa bread. Check out how to braid a six-strand challa.
Easter Babies ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebe) are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies. If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
Winnifred Jardine’s 12-Hour Butterhorns ******* Makes 32
butterhorns. We love you
Win. Winnifred Jardine, a family friend since childhood, used to be the food editor of
News for many years, threw great birthday parties in the 70's for her daughter Ann and is a general all-around-great-lady. Time saving tip:
make dough the night before and refrigerate. Adaptable for sweetrolls too.
Sandy Everett’s Mace Cake ******* This was one of our all-time favorite cakes
that my mother used to make for us children. Yummmmm.Sandy lived down the street from us on Millcreek Road
and she and my mother, Shirley, were good friends while we were growing up, both
sharing a love of music. My mother was, and still is, a singer and choir director in many Mormon congregations, and Sandy
was the organist in her Methodist congregation. Sandy’s cake calls for mace, but we
like freshly grated nutmeg even better.(Mace is a spice made from the shell of the nutmeg
Auntie Kare’s Lemon-Buttermilk Sherbet ******* Amazingly
simple and incredibly good. When Auntie
Karey was raising her children in Montreal, she gleaned this amazing recipe from the huge
collection of Bon Appetit magazines her friend Terri Tustain had given
her. The first time
we all tasted it was when she, Rochelle and Dwight made it and brought itto an Easter
Sunday dinner with a cake decorated like a lamb. Yum.
Pizza Night! ******* Small individual Pizzas: Makes 6
to 8 individual pizzas (eight-
to ten-inch)Large Pizzas: Makes 3 or 4 fifteen-inch pizzas Stan loves to roast nearly
everything in our backyard wood-burning oven: pizza, huge platters of vegetables, whole chicken, Thanksgiving turkey, baked desserts, roast fruits,
etc… (keep an eye on your little children). If you make pizza in a super hot
wood-burning oven do NOT use oil or sugar in the pizza dough recipe; the sugar and oil cause the dough to burn too easily. We often use 3/4ths unbleached flour and 1/4th
whole-wheat pastry flour* for the dough. “Montana Wheat unbleached flour” is non-GMO organic. That’s what we use.
Butterflied Chicken Breasts (chicken
Piccata) ******* This very quick way to sauté moist, tender chicken
is worthy of serving company or simply cooking a quick meal at college. Shannon was served this a lot on her mission.
Butterflying the breasts is faster than pounding the meat thin with a mallet.
It makes them about a consistent 1-centimeter thick, which ensures even
cooking. Serve the chicken breasts plain or with any of the sauces that follow
this recipe. If making a pan sauce,
turn the oven to 200º before you start this recipe and place the cooked chicken
in the warm oven while making the pan sauce.
Moroccan Lamb Tagine With Apricots,
Almonds & Honey (Mrouzia) ******* Serves
favorite. After days of research I put together this recipe that comes close to
some amazing Tagines we ate at The Grand Mosque (Moroccan temple) in Paris and
later in Cannes (Paris 2007 w/ the Aglaure’s and Daniel
Hieramente—and the restaurant in Cannes with Stan). Mrouzia
(this salty-sweet tagine) is one of the most important dishes of Moroccan
cuisine. It is traditionally made after
the celebration of Aid el Kebir ("Feast of the Slaughter of the
Lamb"), an occasion when, historically, a family would
have large amounts of meat on hand. In
the days before refrigeration, the lamb was cooked in copious amounts of fat
and spices to preserve it.
Auntie Lisa's Smothered Chicken ******* This recipe comes from Auntie Lisa. We’ve made it a lot because it’s SO good and
SO easy. Serve with rice on a dinner plate, OR serve it on top of a mound of
mashed potatoes, or mashed cauliflower in big individual soup bowls.
Ama’s Indian Chicken Curry
Shirley and Grandpa Lanny served this at a group discussion about India. Lanny told stories about his
time spent in India as a Fulbright Scholar in 1968. He spent a day-and-a-half
with Mother Theresa, and an afternoon with the wife of Mahatma Ghandhi. Best served with fresh Naan
bread and Jasmine or Basmati rice.
Optional: add 8 TBL curry, or add potatoes and peas, or use all coconut
milk (no yogurt).
Trudy’s Lovage Soup with Dumplings ******* Makes 8 CupsLovage is a nutty, flavorful
herb that Trudy Schenk grows in her garden, which I walk over to pick from
frequently. Her plant is from Germany.
Lovage is especially tasty with potatoes, peas, beans and lentils. Trudy says chives are also
used a LOT in German cooking. Update: after we moved to
Orem in 2009, Trudy told me she would not give me a start of her plant for my
garden…that if I wanted lovage, I’d have to drive to her home to pick some! :)
Ama’s Swedish Tea Ring ******* Makes 2 tea ringsNow THIS brings back Christmas memories. I remember my mom making many of these for neighbors at Christmas time. Thanks for the visions I still have of watching you bake Mom.