Oct 26, 2012

Ginger Spice Pancakes

Ginger Spice Pancakes
2 Cups                   Flour
2.25 tsp                 Dry Yeast
2 Tb.                    Sugar
1 tsp.                   Salt
1 tsp                    Cinnamon
1/2 tsp                  Nutmeg
1/4 tsp                  Ground Clove
2 tsp                    Ginger Fresh Minced
1/4 Cup                  Water
1.25 Cup                 Milk
1/4 cup                  Butter (Melted)
3 ea                     Eggs

Combine the liquid ingredients into a pot and heat on the stove to 135 Degrees.
Mix dry ingredients thoroughly.
Mix the dry ingredients into the liquid and incorporate the eggs and the melted butter.
The pancakes will rise and the yeast is activated so make sure it is in a container that will allow it to expand.  Heat griddle with oil and portion pancakes and good golden brown on each side.

Apple Dried Fruit Brown Sugar Maple Syrup
1/2 Cup                 Brown Sugar
1/4 Cup                 Butter
1/2 Cup                 Maple Syrup
1/8 cup                 Dried Fruits
3 Ea.                   Tart Apples Diced

Combine brown sugar and butter to a medium heat stirring to dissolve sugar and butter.  Add maple syrup and fruit continue to cook until hot but not boiling.  Serve over pancakes.

Oct 25, 2012

Halloween Parfaits

By: Amberly Asay

Do you need a spook-tacular treat this Halloween but don't want to spend too much time or worry on a dessert?  Well don't worry, these treats will have your friends excited for the holiday and their stomachs filled.

Simply take vanilla pudding, crushed Oreos and orange sprinkles.  Get a glass and put a layer of vanilla pudding, then put a layer of orange sprinkles.  Put another layer of vanilla pudding followed by a layer of Oreos.  Continue this process until the glass is filled.

Then serve to your friends and enjoy!

Oct 23, 2012

Pumpkin Cooler

By: Amberly Asay

College students do not generally have all the materials they did when living at home.  One of those things being a cooler.  When hosting a party it is nice to have drinks and other foods chilled, but finding a cooler can be difficult.  Plus, storage space is usually scarce when you're living in an apartment.


For any fall party simply purchase a giant pumpkin.  Clean out all of the pumpkin guts and seeds and fill with ice.  If you really want it to be festive you can fill it with dry ice and watch the fog appear.  If you do this, be careful to cover the dry ice so you don't burn yourself on it.

This not only gives you an instant cooler but a very festive decoration.  Enjoy your cool drinks as well as your party. 

Oct 19, 2012

Bread Pudding Recipe 2


Bread Pudding Recipe 2" pan (aprox. 9x11)

12 Each       Croissants baked, and torn into 1/4 size pieces, aprox 1 gallon of bread pieces.

4 cups          Milk

4 cups          Cream

1.5  cups      Sugar

2Tb.             Vanilla Extract

1 Tb.            Cinnamon

2 cups          Whole Eggs

Preheat oven to 400' F.

Combine cream, milk,  sugar, eggs and cinnamon into a bowl and whisk together until incorporated well and is frothy.

Place Croissant pieces loosely in a 9x11 oiled pan, pour cream and sugar mixture over croissants and stir slightly to allow custard to soak the Croissant completely.

Cover pan with plastic wrap and then aluminum foil, bake at 300' F starting at 60 min. check bread pudding after 60min by uncovering and inserting a knife in the center looking for liquid custard. Recover and continue to give 10 min intervals checking each time. When the center shows no liquid custard, it is finished.. Serve with Carmel sauce and sweetened whip cream.

Apple Caramel Sauce

1 Cup      White Sugar

1 Cup      Heavy Cream

1 Tb.       Cold Water

10 each   Tart Apples of choice (Diced)

Add the sugar into a thick bottomed pan and cook until sugar melts. Keep swirling the pan so that the sugar can cook evenly.

Once the sugar has reached a deep amber color, pull it off the heat and add a table spoon of cold water to shock the sugar. It will foam up, so make sure you're using a pan with high sides. Stir until it's completely melted into the sugar.

Next, pour in the cream, it will again foam up, whisk in until sugar is dissolved and is mostly smooth.  Next add diced apples, allow apples to cook slowly to release moisture into the caramel sauce but not evaporating.  Keep warm and serve over bread pudding.

Oct 18, 2012

Halloween Murder Mystery Date

By: Amberly Asay

Halloween is in the air, and what is more fun than scaring someone?  Scaring your date.  To create some holiday fun and tension in the air, put together a murder mystery dinner.  Murder mysteries are not that difficult to arrange and are incredibly fun.

You can purchase/download a game from the internet and pick your themes as well.  Assign everyone their specific character, and wait for the night to unfold.  There is not very much preparation required for the game (because most of it comes in the kit or the download) but there are some things you should prepare for the meal.

We suggest doing some light appetizers and fruit, a nice main course meal and several different drinks served through out the night.  Accusations and mystery solving can be quite exhausting and make guests incredibly thirsty. 


Once the evening is over and the murder has been revealed it is time to relax and eat dessert. 

Oct 15, 2012

Yukon Gold and Sweet Potato Gratin with Dried Fruits and Nuts

Serves 10

1 each                     Sweet Potato (yam) 10 oz (Peeled)

6 each                     Yukon Gold Potatoes 11 oz

5 each                     Green Onion (thin sliced)

5 oz.                      White Cheddar Cheese (Beehive Full Moon)Shredded

3 oz.                      Parmesan Cheese (Shredded)

2/3 Cup                    Cream

1/2 Cup                      Milk

Thin slice potatoes about 1/8 inch in thickness.  Butter a baking dish or use pan spray.  Arrange potatoes overlapping each other into the bottom of the baking dish.  Sprinkle with Salt, pepper, green onion, and a little cheese. Pour the milk, cream and repeat with sweet potatoes.  Alternate back and forth with the two kinds of potatoes.  On the top layer add cheese, press the potatoes down firmly to insure that the potatoes are coated with cream.  Cover with foil tightly and place into a 375 degree oven and bake for about 1.5 hours or until potatoes are tender.  Remove the foil lid and place back into the oven uncovered and bake for an additional 15 minutes or until golden brown on top.  Remove from oven and allow to rest for 20 minutes and serve with dried fruits and nuts.

Fruit and nut topping

1 oz.                          Dried Figs

1 oz.                          Dried Dates

1 oz.                          Dried Apricots

2 oz.                          Toasted Walnuts

Chop nuts and dried fruits until coarsely cut and use as a topping for the potato gratin.  You can substitute any dried fruit that you prefer .

Oct 11, 2012

BYU's Octubafest

By: Amberly Asay It is that time of year again. The air is crisp, kids are picking out their costumes, pumpkin is in everything, and the tubas are out in droves. For the past 30 years Dr. Steven Call has held the annual Octubafest at BYU. This year the festival will run October 17-20, beginning at 7:30 pm in the Madsen Recital Hall. The event is free. Call has been a member of the Music Faculty at Brigham Young University since 1979 where he currently teaches tuba, euphonium and jazz studies. He is enthusiastic about the tuba and all it has to offer. "I wanted to create an event in which the tuba and members of the tuba family (euphonium and baritone horn) have a chance to be featured,” Call said. “Often these instruments play a more supportive role in orchestras and bands, and are not thought of as solo instruments." Call wanted to remind us that Octubafest is not only a series of concerts, but also a calibration of low brass instruments with fun, entertaining music. "We always have a full or nearly full house at the concerts in the Madsen Recital Hall," Call said. "We have a workshop on Saturday for musicians of all ages. There are clinics, master classes, and a rehearsal for guests who will play in a large tuba-euphonium ensemble for the “Grand Octubafest Concert” on Saturday Night." The guest artist this year is Patrick Sheridan. Sheridan is one of the most celebrated soloists in Tuba instrument’s history. He has performed more than 3, 000 concerts in over 50 countries. He has even played in the White House, NBA half-time shows, the Today Show and on NPR’s All Things Considered.

Oct 5, 2012

Butternet Squash Hummus with Grilled Pita Bread and Toasted Squash Seeds

Butternut squash hummus with grilled pita bread and toasted squash seeds

2 Cups Garbanzo Beans
3 Cups Butternut Squash Pulp
1/3 Cup Tahini
1/4 Cup Lemon Juice
1 Tb. Salt
1/2 Ea. Red Onion (Diced)
3 Ea. Garlic Cloves
3 Tb. Olive Oil
2 tsp. Lemon Zest
2 Tb. Siracha Sauce

1.  Preheat oven to 400 degrees.  Split butternut squash and remove seeds, reserving for toasting later.  Rub flesh of the squash with oil or butter and place in 400 degree oven covered and roast for approximately 1.5 hours or until the squash is tender.  Remove squash from oven and allow to cool and remove the squash pulp.

2.  Add your cut onions and garlic clove to a baking pan or a sauté pan and cook until onions and garlic are a light golden brown color.  Allow to cool before blending with beans and squash.

3.  Combine all of the above ingredient into a food processor or blender and puree until smooth.  If the mixture is to thick add a little water while blending to thin.  Adjust seasoning to your desire.

4.  Wash the seeds that have been removed from the squash, removing the squash threads.  Place on lightly oil baking pan and season with salt.  Roast in a 350 degree oven until crunch and lightly toasted. Serve on top of hummus for garnish


Pita Bread
5 Tb. Sugar
1/4 oz. Dry Yeast (Instant)
1 Cup Olive Oil
1/2 Cup Water
1.5 Tb. Salt
3 Cups Flour
3/4 Cup Flour

1.  In a small bowl mix yeast, sugar and 1/2 cup of warm water and let sit for 10 to 15 minutes.

2.  In a large bowl mix 3 cups of flour with salt and make a well or whole in the middle, slowly stir in yeast mix and 1 cup warm until well combined.

3.  In a large bowl coat the inside with olive oil to prevent the dough from sticking, place the dough in and cover and allow to sit  in a warm area for 3 hr.

4.  After the dough has risen use the extra flour on the table surface and knead the dough for 10 minutes, add the flour to keep the dough from sticking and form dough balls, than allow the balls to sit for 10 minutes.

5.  Roll the balls to 1/8" thickness and place on a sheet pan, back of 3 to 4 minutes on each side or until lightly brown and dough puffs up.

6.  If the dough does not puff all the time  that is OK it is still a pita pocket.

 

Oct 4, 2012

Halloween Centerpiece

By: Amberly Asay

Growing up no shoes were ever allowed on the table, until now.  With this fall centerpiece you can bend the rules slightly and have a festive centerpiece everyone will be jealous of.













Get some black witch boots and place a foam ball inside each boot.  Stick stalks of wheat and other fall pieces into the boots so that it sticks out above the boots.


Next gather some small pumpkins and spray paint them with fall colors.  We suggest eggplant, rich orange or gold.


Arrange your items on the table and let the fall festivities begin.  





Oct 2, 2012

Autumn Spice Pumpkin Soup

Autumn Spice Pumpkin soup

Yield 1 quart

5 lbs Cooked Pumpkin Meat from the pumpkin
2 Tb. Olive Oil
1 Cup Diced Onion
3 Tb. Minced Ginger
24 oz. Chicken Broth
4 Tb. Apple Juice Concentrate
1 Ea Dice Tart Apple
4 Tb.  Maple Syrup
2 Ea. Bay Leaves
1tsp Ground Thyme
1 Tb Ground Cinnamon
2 tsp Black Pepper
1 tsp Pure Vanilla
1/2 tsp Ground Clove
1/2 tsp Ground Nutmeg
1 cup Cream

Roast a cut up pumpkin that has been wrapped with foil in a 350 Degree oven until tender and the meat
is able to be scooped away from the skin.

In a soup pot add olive oil and onion, ginger and sauté until onions are translucent, add remaining
ingredients with chicken broth excluding cream and bring to a simmer. Simmer the soup for
approximately 1 hour. Add soup to a blender and puree with cream, adjust the seasoning as needed.