Catalina Kidney Bean Salad

Salad Ingredients:

10 c. Romain and/or Cabbage

2 c. tomatoes or Broccoli or Carrots

2 c. kidney beans, cooked (or garbanzo beans)

1 c. cheese or walnuts

(or 2 c. cottage cheese + ½ t. garlic salt as dressing)

Catalina Dressing Ingredients:

½ c. olive oil

¼ c. Red Wine Vinegar

2 T. honey

2T. diced onion

½ t. dry mustard

1/8 t. pepper

1 tomato, blended

Directions:

1. Blend/puree dressing ingredients

2. Chop all salad ingredients and toss with dressing

Whole Wheat Brownie Bites

Ingredients:
1 c. sugar
1/3 t. salt (scant 1/2 t)
6 T. canola oil (or 1 1/2 c. black beans)
3/4 c. cold water (1 c. water if using black beans)
1 1/2 t. vanilla
1 1/2 c. wheat flour
1 1/2 t. baking powder
6 T. cocoa
6 T. walnuts
(1 T. powdered sugar on top after cooled)

Directions:
1. Beat wet ingredients in a mixing bowl. (blender if using black beans)
2. Add dry ingredients and stir just until all flour is moistened
3. Grease a 9x13 pan and spread batter on evenly.
4. Bake at 350* for 12-14 min. Don't over bake (14 min if black beans)
5. Cool. Sprinkle powdered sugar.  Cut into 24 squares.

(This is adapted from skinnytaste website-
 cut the recipe in third and cook in a bread pan for 2 minutes less)

Here it is cut into third:
1/3 c. sugar
1/8 t. salt
2 T. canola oil
1/4 c. cold water
1/2 t. vanilla
1/2 c. wheat flour (or oat flour for gluten free-and cook full time)
1/2 t. baking powder
2 T. cocoa
2 T. walnuts (optional)
(1 t. powdered sugar after cooled)

Here it is doubled:
on a sheet cake/jelly roll pan
3c. Flour
2c. Sugar
3/4c. Cocoa
(3/4c. Walnuts)
1T. Baking powder
3/4t. Salt
1 1/2c. Cold water
3/4c. Oil
1T. Vanilla
Bake 350* for 14 min
Drizzle with chocolate topping:
1c. Powdered sugar+1T. Cocoa+2T. Milk+1/2t. Vanilla

Whole Wheat Chocolate Tier Cake

Medium Size Chocolate Tiered Cake
(or 1 sheet cake or 2 9x1.5 cake pans)
(3 7.5X1 inch cake pans +2 mini cake pans+ 1 muffin)
Wet ingredients:                 Dry Ingredients:
1 c. water                         2 c. wheat flour
1/2 c. canola oil             1.5- 2 c. sugar
1/4 c. cocoa                     1 t. baking soda
1/2 c. applesauce              1 t. cinnamon
1 t. vanilla                         1/2 t. salt
3/4 c. greek yogurt          
2 eggs

Large Size Chocolate Tiered Cake
(2  9x1.5 inch cake pans + 2 7.5X1 inch cake pans +2 mini cake pans)
Wet ingredients:                 Dry Ingredients:
1 1/2c. water                  3 c. wheat flour
3/4 c. canola oil              3 c. sugar
1/2 c. cocoa                   1 1/2 t. baking soda
3/4 c. applesauce            1 1/2 t. cinnamon
1 1/2 t. vanilla                  3/4 t. salt
1 c. greek yogurt          
3 eggs

Directions:

1. Melt water, oil, and cocoa in microwave for 2 minutes

2. Cool while mixing remaining wet ingredients.

3. Stir cooled cocoa mixture into wet ingredients

4. Mix dry ingredients in a separate bowl, then stir into wet.

5. Grease & flour pans (or line with parchment paper) & fill half full with batter.

5. Bake at 350* for 15-20 min - just until center is not wet or fork comes out clean.

(don't overbake or it will not be moist... but bake enough for strength to hold tiers)

(15 min for cupcakes, 17 mini cake pans, 20 for 7.5 cake pans, 24 for 9 inch cake pans)

6. Cool in pans for a few minutes. Carefully remove from pans & frost.

*Note: the medium size cake makes 6 c. batter
A jelly roll pan needs all 6 cups batter,
(so does a 9x13 pan, but it is a thicker cake)
A 9x1.5 inch round cake pan needs 3c. batter,
A 7.5x1 inch round cake pan needs 1.5c. batter

Word of Wisdom Today

How can we find truth in the category of nutrition today

when we are bombarded with different health rules from every side?

My goal as a mother is to feed my family in a nutritious way, 

but I have been confused by what that means today.

Recently I was cautioned against all animal products- meat and dairy.  

In the past, I have been cautioned of certain oils or sugars.

I didn't know how to find what the Lord's stance is on these and other topics

that are not outlined in the Word of Wisdom.

After listening to general conference this month, I felt inspired by the talk:

Seeking The Lord by Elder Jose A. Teixeira

Where he recommends visiting the church's website frequently throughout the week.

I went on to the website to look for nutrition answers.

I followed links on their providentliving website until I found their stance on nutrition.

Nutrition & Diet

I LOVE IT!  I downloaded the pdf to read more and I also read through the reference talks.

It is such sound advice.  In summary, they stated to eat regular portions from all 6 food groups

and to follow the general nutrition specialists in your country.

So, I asked my family that day, "This is a topic where the church says to stay with the mainstream.

How do we know which things in our life we should 'stay with the mainstream'

and which things we should dare to 'Stand Alone' on?"

My wise husband raised his hand and said "FOLLOW THE PROPHET!"

If it is something the prophet is concerned about and taking a stand on, we should be as well.

Canola Oil Caramel Popcorn

(Serves 6 full servings, or 12 half servings)

Medium Batch Ingredients:

1/2 c. powdered milk

1/2 c. brown sugar

1 1/2 T. white flour

1/3 t. salt (scant 1/2t) if popcorn is unsalted

6 T. canola oil

1/4 c. hot water

3/4 c. unpopped popcorn (or 15 c. popped popcorn)

Smaller Batch Ingredients:

1/3 c. powdered milk

6 T. brown sugar

1 T. white flour

1/8 t. salt if popcorn is unsalted

1/4 c. canola oil

2T +2t. hot water

1/2 c. unpopped popcorn (or 10 c. popped popcorn)

Bigger Batch:

3/4c butter

1/2c brown sugar

*1 can sweet+cond milk

(1 can=1c powdered milk, 1/2c water,

3/4c sugar, 2t. vanilla)

1 1/2c unpopped popcorn

Directions:

1. Pop popcorn and place in a large bowl.

2. Stir dry ingredients in a bowl.

3. Whisk in wet ingredients

4. Stir over medium heat until it thickens and pulls together but is still spreadable

5. Pour over popped popcorn and stir well.

Dairy Cheesecakes

DELICIOUS LOW-FAT Cheesecake
(Makes one 9" cake pan size cheesecake)
Vanilla or Chocolate Filling Ingredients:
8 oz light cream cheese
1 c. sugar (3/4 c. if not using cocoa)
16 oz. nonfat cottage cheese (2c)
6 T. cocoa powder (optional)
1/4 c. wheat flour (white flour if not using cocoa)
2 t. vanilla (1 T. if not using cocoa)
1 egg

Bottom Crust Recipe
Easy Crust Ingredients:
6 graham cracker sheets (almost 1 c. crushed)
3 T. butter, melted
1 T. milk
OR
Scratch Crust Ingredients:
1/2 c. wheat flour        2 T. applesauce (or oil)
1/4 c. oat flour            1/2 T. butter, melted
3T. sugar                    1/2 T. honey
1/8 t. salt                     1/2 T. milk
1/4 t. baking powder

Directions:
1. Preheat oven to 325*
2. Prepare graham crust & press onto the bottom (not sides) of a 9"cake pan.
(if you want to have enough for the sides of the pan,
use bigger crust recipe in the regular cheese cake below)
3. Pre-bake crust if it is from scratch for 10 min.
4. Lower temperature to 300*
5. Blend the filling in a blender until smooth, then pour into crust
(May sprinkle 2 T. semisweet chocolate chips on top if desired)
6. Bake for 50-55 min.  Cover and chill for 8 hours.

TRADITIONAL CREAM CHEESE Cheesecake
(Makes one 9"cake pan size cheesecake)
Regular Cheesecake Filling Ingredients:
12 ounces cream cheese (at room temperature)
2 eggs
3/4 c. sugar
1/2 t. vanilla
Topping Ingredients:
1 c. sour cream
1/4 c. sugar
1/2 t. vanilla

Sides & Bottom Crust Recipe
Easy Crust Ingredients:
9 graham cracker sheets (1 1/4c. crushed)
4 1/2 T. butter, melted
1 1/2 T. water or milk

Scratch Crust Ingredients:
2/3 c. wheat flour        2T. +2 t. applesauce (or oil)
1/3 c. oat flour            2t. butter, melted
1/4 c. sugar                 2t. honey
1/6 t. salt                     2t. water or milk
1/3 t. baking soda

Directions:
1. Cream sugar & cream cheese. Add eggs & beat well. Add vanilla
2. Prepare graham cracker crust
3. Press onto the bottom and sides of a 9"cake pan.
(pre-bake scratch crust for 10 min)
4. Pour filling into crust and bake at 325* for 25 min.
5. Remove from oven and turn oven up to 375* and make topping
6. Spread on hot cheesecake and cook for 5 minutes longer.
7. Cook and chill before serving.

SADIE’S CHEESECAKE

(Makes one DEEP 9"cake pan size cheesecake)

FILLING INGREDIENTS:

24 oz Cream Cheese (3 blocks-8oz each)

1 c. sugar

3 eggs

½ c. sour cream

½ c. heavy cream

1 t. vanilla

CRUST INGREDIENTS:

1 c. graham cracker crumbs (7 crackers)

½ c. sugar

½ c. melted butter

(Makes one SHALLOW 9"cake pan size cheesecake)

FILLING INGREDIENTS:

16 oz Cream Cheese

2/3 c. sugar

2 eggs

1/3 c. sour cream

1/3 c. heavy cream

2/3 t. vanilla

CRUST INGREDIENTS:

⅔  c. graham cracker crumbs (6 crackers)

⅓  c. sugar

½ c. melted butter

DIRECTIONS:

-Bake in a convection oven at 215* for 2hr + 15 min. (less for shallow pan) 

Place a pan below to catch any leaks

-Cool for 2hr. Wrap and freeze.

SHEETCAKE CHEESECAKE  

Cracker Crust:

1 ½ -2c Graham Cracker crumbs (12 rectangles blended)

½ c. sugar

½ c. melted butter

2 T. milk

Topping:

32 oz Cream Cheese (4 blocks)

1 ⅓ c. sugar

4 eggs

⅔ c. sour cream

⅔ c. heavy cream

1 ½ t. vanilla

(-Bake convection oven 215* for 1hr, cool, cover, freeze)

Caramel Brownies

This is the lowest I can get it in sugar and butter- 

they are thin and soft and taste great

Serves 48
First Layer Ingredients:

3 c. wheat flour

2 c. white sugar

¾ c. cocoa

1/6 t. salt (scant ¼ t.)

1 T. baking powder

1 ½ c. water

¾ c. oil

1 T. vanilla

Second Layer Ingredients:
1 c. brown sugar
1/2 c. white sugar
2/3 c. powdered milk
2T +2t. white flour
2/3 c. melted butter
1/3 c. hot water
2 T. corn syrup or honey
Third Layer Ingredients:
1 1/2 c. powdered sugar
1 1/2 T. cocoa
3 T. softened butter
1 1/2 T. milk
1 t. vanilla
6 T. walnuts (opt)

Directions:
1. Blend first layer in a blender until smooth.
2. Spread on a greased jelly roll pan.
3. Bake at 350* for 10 min.
4. Stir dry ingredients of second layer, then whisk in wet ingredients.
5. Put in a saucepan on medium heat and bring to a boil, stirring constantly
(212*F- just below soft ball stage).
6. Pour/spread over cooled first layer and bake again for 8-9 more minutes.
7. Mix third layer (frosting) in mixing bowl and drizzle over brownies after they are cool.
*You can half this recipe and bake on a 9x13 pan

French Bread

Whole Wheat French Bread Ingredients:

2 c. warm water

2 T. wheat gluten

3 T. sugar

4 t. yeast

2 c. wheat flour

2 t. salt

1 1/2 c. wheat flour

 Directions:

1. Mix all ingredients up to the first cup of flour.  Let sit for 5 minutes to sponge.

2. Mix in salt, then knead in remaining flour for 5-7 minutes.
(French bread is a slightly stiffer dough in order to hold it's shape)

3. Let dough rest/rise for 10 minutes, loosely covered.

4. Form into 2 long breadsticks and place on a cornmealed 9x13 pan.

(I tried cooking them on a cookie sheet, but they went flat.  

Wheat dough needs to touch each other and the sides of the pan

as it rises in order to hold its form since it is low in gluten.)

5. Brush with egg white and cut slices for decoration.

6. Rise for 45 minutes.

7. Bake at 400* for 20-22 minutes (or until golden brown)

8. Serve with butter on each slice since there is no oil in the recipe
(This recipe has a bit more sugar than normal french bread recipes
so that it doesn't taste too salty when butter is spread on it)

For, Baggetts, form into 3 skinny loaves on a 9x13 pan

White French Bread Ingredients:

1 1/4 c. warm water

5 t. sugar

2 1/2 t. yeast

1 c. white or wheat flour

1 1/4 t. salt

2 c. white flour

Directions:

Same as for wheat bread, but if you double the recipe,
white bread can hold it's shape and be placed 2 per jelly roll pan

Sour Cream Muffins

Ingredients:
3 c. wheat flour
1 1/2 t. baking powder
3/4 t. baking soda
3/4 t. salt
3/4c. sugar
6 T. canola oil
6 T. applesauce
3 eggs
1 1/2 c. sour cream
1 1/2 t. vanilla

Directions:
1. Mix all ingredients
2. Grease 24 muffin tins & pour batter into each one
3. Bake at 375* for 13 min.
4. Dip tops in 4T. melted butter, then in 6T. sugar.