Cream Puffs – Lori Walters

1 cup water
½ cup butter or margarine
1 cup flour
4 eggs

Heat oven to 400. Heat water and butter to rolling boil.
Stir in flour, turn off heat and stir vigorously about one
minute or until mixture forms a ball; remove from heat.
Beat in eggs, all at once; continue beating until smooth.

On ungreased cookie sheet, drop dough by slightly less
than ¼ cupfuls about 3 inches apart. Bake 35-40 minutes
or until puffed and golden. Cool away from draft about 30
minutes. (I made my cream puffs much smaller and baked
them for about 15 minutes.)

Make the fillings. Cut off top third of each puff and pull
out any strands of soft dough. Fill puffs with filling; replace
tops. Cover; refrigerate until serving. Store covered in the
refrigerator.

Filling:
1pkg (4 serving size) vanilla instant pudding (can use sugar
free)
1 cup milk
2 cups whipping cream

In large bowl, beat pudding mix and milk on low until well
blended. Add whipping cream; beat on high speed for 1-2
minutes or until soft peaks form. Fill puffs. Serve
immediately or cover and refrigerate up to 3 hours. Just
before serving, dust with powdered sugar.

Eggnog Filling:

Use recipe above except add 1 tsp rum extract, 1 tsp
nutmeg and ¼ tsp ginger to the pudding and milk mixture.

Peppermint Whipped Cream Filling:

Whip 2 cups whipping cream until soft peaks form. Add ¼
cup granulated or powdered sugar and 1 tsp peppermint
extract and 5-6 drops red or green food color.

Can also fill with ice cream or anything else that sounds
good. Chicken or ham salad is great in these puffs.

Cream Cheese-Filled Pumpkin Muffins

(We still don’t know who brought these, but there were
delicious! Thanks!)

Muffins

2 ¼ cup flour
1 tsp baking soda
½ tsp cinnamon
½ tsp coriander
½ tsp salt
2 eggs
2 cups sugar
1 cup pumpkin
½ cup vegetable oil
½ tsp vanilla

Combine flour, baking soda, cinnamon, salt, and coriander
in a bowl. Set aside. In another bowl, mix eggs, sugar,
pumpkin, oil and vanilla. Mix well. Mix in dry ingredients,
stirring until moist.

Filling:

6 oz cream cheese
1 egg
1 tbsp sugar

Beat cream cheese until smooth. Add egg and sugar. Beat
until well mixed.

Topping:

¾ cup coconut
½ cup finely chopped pecans
¼ cup sugar
½ tsp cinnamon

Combine all topping ingredients together. Spoon ½ batter
into muffin cups (cups should be filled half full). Spoon
about 1 tablespoon of filling on top. Fill with remaining
batter. Spread to edges. Sprinkle generously with
topping. Bake at 350 for 20-25 minutes or until wooden
toothpick comes out clean.

Cheese Ball – Loraine Pace – Wonderful Wednesday

1 - 8 oz cream cheese
2 Tab. onion (I use fresh or dry onions)
1 Tab. parsley (I use dry parsley)
1/4 cup finely grated cheddar cheese (I use a generous 1/4
cup)
Add all ingredients and form into a ball and serve with
crackers.
optional:
1/2 of a small can of crushed pineapple
1/2 cup chopped nuts to roll cheese ball in (be sure those
you are serving aren't allergic to nuts)

Texas Sheet Cake – Jessica Day – Wonderful Wednesday

Beat together:
½ cup butter
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla

Add the following and beat together:
2 ½ cup flour
2 tsp baking soda
½ tsp salt
½ tsp baking powder
Beat in 2 squares unsweetened chocolate – melted.
Beat in 1 cup sour cream.

Put in ungreased cookie sheet. Bake at 350 for 9-11
minute.

Topping:
2 squares unsweetened chocolate – melted
2 tbsp butter
2 ¼ cup powdered sugar
¼ cup sour cream

Beat together and spread on cake while still hot. Let cake
cool.

Pumpkin Pie Cake – Holiday Dinner

1 18.25 pkg yellow cake mix
1 egg
1/2 cup margarine, melted
1 29 oz can pumpkin puree
3 eggs
1/2 cup white sugar
1 1/2 tsp ground cinnamon
2/3 cup evaporated milk
1/4 cup margarine
1 cup brown sugar

Directions:
1. For crust: Reserve one cup of cake mix from the
package. Set aside. Combine remaining cake mix, 1 egg,
and melted margarine. Press mixture in the bottom and
up the sides of a 9 x 13 inch pan to form a crust.

2. For filling: Mix together the pumpkin, 3 eggs, white
sugar, cinnamon, and evaporated milk until blended. Pour
over the crust.

3. For topping: Combine the brown sugar and the
reserved 1 cup cake mix. Then cut in margarine until
mixture is crumbly. Sprinkle over the pumpkin filling.

Bake at 350 for 50 minutes. Test for doneness as you
would a pumpkin pie. Cool. Serve topped with Cool
Whip. Keep cake refrigerated.

Crock Pot Glazed Carrots – Holiday Dinner

5 pounds carrots
1 cup brown sugar
1 cube butter or margarine
1/2 tsp. salt
1/2 tsp. pepper

Peel carrots and cut into 1" sections. Put in crockpot.
Sprinkle with sugar, salt and pepper. Top with butter
or margarine, cut into small pieces. Cook for 5 hours
(depending upon your crockpot). Stir occasionally during
cooking time.

Freezer Jam

This is the freezer jam we made at the bread making class. Enjoy it on the whole wheat bread you make.

1. Mix well: 5 cups mashed fruit or berries with 1/2 cup corn syrup.
2. In a separate bowl, mix together 2 cups sugar and 3 tablespoons clear jell powder.
3. Add together the berry mixture and the sugar mixture until all sugar crystals have dissolved.
4. Put into containers and freeze or just eat. This has less sugar than most jams so it may spoil or mildew quicker. We eat it too fast so it isn't a problem.

Regular Whole Wheat Bread

6 cups warm water
2 tablespoons instant yeast
2/3 cup sugar or honey
2/3 cup oil
2 tablespoons dough enhancer or gluten
2 tablespoons salt
1/2 or 1 cup cooked oatmeal (optional)
about 16 cups flour

Bake at 350 for about 30 minutes (when in a small loaf pans)

Reduced stuff for healthier bread: Can cup oil, sugar, and/or salt in half.

This is the recipe from the bread making class.

Broccoli Salad

5 cups broccoli
½ cup craisins
½ cup sunflower seeds
½ cup crumbled bacon
¼ cup red onion

Dressing
1 cup mayo
2 tbsp vinegar
½ cup sugar

Mix salad ingredients. Mix together dressing. Toss together. Refrigerate until ready to serve.

Cheating Brownies

1 box brownie mix
½ bag marshmallows
1 cup chocolate frosting

Chocolate Frosting:
3 tbsp butter
2 cups powdered sugar
4 tbsp milk
5 tbsp Cocoa powder

Make brownie mix by directions. Cook for about 22 minutes, leaving at least 5 minutes to put the marshmallows on top. Cook the remaining time. Spread the marshmallows evenly and let cool. Add the frosting on top and serve.

Wheat Chili

1 cups wheat, dry
1 cup onion, chopped
1 tsp canned tomato sauce
1 pound ground beef
1 medium green pepper
1 tsp oregano
20 large black olives, pitted

Boil wheat for several hours until soft, or soak overnight and cook until soft. Drain off all but ¼ cup water. Brown ground beef, onion, and pepper together in a skillet. Add to wheat. Add remaining ingredients and stir well. Simmer 30-45 minutes. Pour into casserole dish. Top with cheese and serve. Makes 12 servings.

Spanish Wheat

2 lbs ground beef
1 large onion, chopped
1 tsp chili powder
2 cups celery and leaves, chopped
½ green pepper, chopped
1 tsp garlic salt
1 large can tomatoes
2 8oz cans tomato sauce
3-4 cups cooked cracked wheat
Salt and pepper to taste
Cheese to sprinkle on top

Prepare cracked wheat by cooking 2 cups of wheat in 4 cups of water. Brown meat until about half done; add celery, onions, green pepper, chili powder, and garlic salt. Cook until vegetables are about half done. Add tomatoes and tomato sauce and simmer until mixture is well blended (about 30 min.). Add wheat, salt and pepper, and place in a baking dish. Set aside in refrigerator for as long as desired. When ready for use, bake 30-45 min. at 350 degrees. Cheese may be sprinkled over top just before serving. 10-15 servings.

Five Grain Hot Cereal

Red wheat, rice, millet, corn barley (or grain of your choice)

½ cup cracked grain
2 cups water
¼ tsp. salt

Bring water to a boil. Slowly stir in cereal grain. Boil in pan until thick (10-20 min.) Top with honey and milk.

Shrapnel

1 can great northern white beans, drained and rinsed
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 small can sliced olives, drained
2 avocados, diced
4 roma tomatoes, diced
1/2 medium red onion, diced
juice of 1 lime
3 to 4 ounces italian salad dressing, to taste
1 teaspoon cilantro

Mix it all together and eat with corn chips.

Beans and Rice

You can basically make any flavor you want with this basic recipe.
The version that was at the mid-week meeting was made with garlic,
onion, chicken broth, V8, and polish sausage.

1 to 2 cloves of garlic, minced
1/2 medium red onion, diced
1 1/2 cups brown rice
1 can black beans
3 1/3 cups liquid (I used 1 can of low sodium chicken broth and 1
small can of V8 and the juice from the black beans, and topped it off
with water.)
Seasoning to taste (salt, pepper, cilantro, whatever you want.)
Polish sausage or chicken or any other type of meat if you want (optional)

Saute garlic and onion in 1 to 2 tablespoons of oil. Add dry rice and
stir frequently until rice starts to brown. Add beans and liquid and
seasonings. Bring to a boil and cook it for about 5 minutes, then
reduce heat to low and cover. Let simmer for approximately 1 hour -
until all the liquid is gone.

Serve as a side dish, or if you've added vegetables and meat, as a main course.

Low Fat (Bean) Cookies

Preheat oven to 325
Lightly grease baking sheets

Stir together in one bowl:
2 cups regular oats
1 cup flour
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
pinch of nutmeg
In a large bowl or in your blender/food processor mix well:
1 14 oz. can white kidney, navy, cannellini, or any white beans blended with at least a few teaspoons of the liquid. (I cooked dry beans ahead of time and blended them, wrapped ¾ c. amounts in plastic wrap, and froze in a labeled plastic bag so all I would have to do is thaw one to make a batch of these cookies)
3 to 4 tablespoons softened butter
1 cup brown sugar
1large egg
1 teaspoon vanilla

Nearly combine your wet and dry ingredients and stir in:
1/3 cup raisins- If you want your raisins softer, plump them: cover with water and barely get to a boil in microwave (takes about 45 seconds in mine) and allow to sit for a few minutes. I also add some of the sweetened liquid to my dough but I think most people drain it all off.
¼ cup coarsely chopped pecans. You could try walnuts or almonds.
1/3 cup chocolate chips

Bake 14 minutes until golden around edges
Makes about 2 dozen cookies
Cool on wire rack and enjoy!

Refried Beans

Refried Beans
Add 3/4 -1 cup boiling water to 1 cup dehydrated refried beans. Let sit 10 minutes, stirring occasionally. Add 4 oz. tomato sauce and 3 teaspoons taco seasoning (more or less to taste). Place in saucepan and stir on medium heat until desired thickness is reached. Use on bean burritos.

Flour Tortillas

Flour Tortillas
5 Cups Flour
1 1/2 tsp. Salt
1 tsp. Baking Powder
1/4 Cup Margarine (I forgot once & couldn't tell the difference)
2 Cups Boiling Water
Sift together dry ingredients. Add margarine (shortening) into flour mixture and pour boiling water over it. Stir ingredients together and knead dough for about 3 minutes. Pinch off small pieces of dough about the size of a small egg and roll out (very thin) on a floured surface. Cook on a hot griddle.

More recipes that call for oats

Oatmeal Meatloaf
1 cup tomato juice
3/4 - 1 cup regular oats
1 egg
1/4 cup chopped onion (or substitute 1 tbsp. dried onion flakes)
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs lean ground beef

Preheat oven to 350. Combine first six ingredients, then add to ground beef and mix thoroughly. Press into 8 X 4 inch loaf pan. Bake for 1 hour. Drain, then let stand for 5 minutes before serving. If desired, you can top meatloaf with ketchup or barbecue sauce before baking.


Apple Crisp
Filling:
10-15 medium apples, peeled, cored, and sliced
3/4 - 1 cup sugar
1 tsp. apple pie spice
2 Tbsp. flour

Topping:
2 cups oats
2 cups flour
2 cups brown sugar
1 cup melted margarine

Mix apple filling ingredients and place in 9 x 12 baking dish. Thoroughly mix topping ingredients until crumbly and pour over apples. Bake covered, at 350 for 45 minutes. Uncover last 10 minutes.
Note: The topping recipe above is actually a double batch but my family eats the apple filling because they love the topping, so we have doubled that part of the recipe. You can also use the Dry Pack Cannery dehydrated apples, instead of fresh apples, in this recipe. Simply reconstitute them as directed on the can, and then follow recipe directions above.

Recipes that call for oats

Here are the recipes for the foods that we had at the Taster's Table.

Granola Bars
1/2 cup butter
1/3 cup brown sugar
1/3 cup honey
1/4 cup flaxseed meal
1/2 tsp. vanilla
1/4 tsp. cinnamon
2 cups crispy rice cereal or Kashi cereal
2 cups oatmeal
1 cup dried fruit bits
1/2 cup almonds
1/4 cup coconut
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup chocolate chips
Heat oven to 350. Grease 9 X 13 inch pan. Melt butter in large pan. Remove from heat. Wisk in sugar, honey, vanilla, cinnamon, and flaxseed. Stir until smooth. Add the rest of the ingredients and mix well until coated. Press firmly and evenly into 9 X 13 pan.
Bake for 20 minutes or until golden brown. Cool thoroughly before cutting. Yields about 24 bars.


Homemade Instant Oatmeal
1) Pour 3 cups rolled oats in a blender or food processor and pulse five to ten times.
2) Measure 1/4 cup oats into individual containers. To each container add 1/4 tsp. salt.
3) Other things you can add: 1 Tbsp brown sugar, 1 Tbsp. nuts or dried fruit, 1/2 tsp. powdered milk.
4) At preparation time, boil 1/2 cup water and pour over oatmeal and stir. Let sit for 2 minutes.


Unbaked Oatmeal Cookies
(Peanut Butter Fudge Candy)
1/2 cup butter or margarine
2 cups sugar
1/2 cup unsweetened cocoa
1/8 tsp. salt
1/2 cup milk
3 cups quick cooking rolled oats
1/2 cup coconut
1/2 cup chopped peanuts (or other nuts)
1/2 cup peanut butter
2 tsp. vanilla
In mixing bowl, melt butter for for 45 seconds. Add sugar, cocoa, salt and milk. Blend well. Cook on HIGH uncovered for 5 minutes, stirring once.
Stir in remaining ingredients. Pour into greased 12 X 7 or 13 X 9 inch pan. Cool several hours at room temperature or in refrigerator. Cut into squares. Or to make individual candies, drop by teaspoon onto wax paper. This candy freezes well.



Oatmeal Cake
In a small bowl, add:
1 cup quick oats
1 1/2 cup boiling water
Let this soak for 10 minutes.

In a medium bowl, add:
1/2 cup butter
1 cup sugar
1 1/2 to 2 cups flour
1 cup brown sugar
1 tsp. vanilla
1/2 cup applesauce
2 eggs
1 tsp. soda
1 tsp. salt
1/2 tsp. nutmeg
2 tsp. cinnamon
1/2 cup sour cream

Preheat over to 350 degrees. Mix all ingredients together. Pour into a greased 13 X 17 pan. Sprinkle topping over it (recipe below). Bake 10 minutes, then rotate pan, bake additional 10 minutes or until toothpick comes out clean.

Topping: Cream 1/2 cup butter, and 1 cup brown sugar. Add 2 Tbsp. flour and 1/2 cups oats. Mix until crumbly.



Yummy Oatmeal Breakfast Salad
1 1/2 cups old fashioned regular oats (quick oats don't work as well)
1 1/4 cup Soy Slender Chocolate Soy Milk (or skim milk)
2 Tbsp honey
1/2 tsp. ground cinnamon
1 cup sliced bananas
1 1/2 cup sliced strawberries
1/4 cup chopped pecans (or walnuts)
Stir together in a large bowl the oats, soy milk, honey and ground cinnamon. Place, covered in the refrigerator overnight. Just before serving add the fruit and nuts and gently mix together. Make 4 1 1/2 cup servings.

This is a great quick breakfast for the days you have little time. You can substitute 3 cups of whatever fruit you like for the strawberries and bananas (blueberries, blackberries, raspberries, etc). During winter months when these fruits aren't available, try chopped dried apricots, dried cherries, raisins, or apples.

Peanut Butter Balls, Chews, and Play Doh (using Powdered Milk)

These three recipes were featured at our Taster's Table:


Peanut Butter Playdough
1 cup Creamy Peanut Butter
1 cup Corn Syrup or Honey
1 ¼ cup Powdered Sugar
1 ¼ cup Powdered Milk

Knead together and play. Refrigerate between uses.




Peanut Butter Chews
2 cups Peanut Butter
2 cups Powdered Milk
¾ cup Honey

Combine all ingredients and roll into balls.



Peanut Butter Balls
1/3 cup Butter
2/3 cup Peanut Butter
1 teaspoon Vanilla
1 cup Powdered Milk
2 cups Powdered Sugar
Water

With butter at room temperature, mix with peanut butter. Add vanilla and powdered milk and mix. Add powdered sugar a little at a time mixing until crumbly. Add a small amount of water (no more than a teaspoon) and mix thoroughly. It is ready when you can press together with your hands and roll into a ball. If it is too dry add small amounts of water until wet enough to stick together.

Caution: this requires only a small amount of water

Macaroni & Cheese (using Powdered Milk)

This recipe was featured at our Taster's Table:
1 box elbow macaroni
1/4 yellow onion
1.5 tbs butter
1 tbs flour
2 cups reconstituted powdered milk
8 oz cheddar cheese
4 oz pepper jack cheese
Salt or garlic salt to taste
Pepper to taste

Macaroni: Cook and drain as the box directs.

Cheese Sauce: Mince 1/4 of a yellow onion. Put onion and butter in a sauce pan and cook until the onion is transparent. Add flour and mix to make a roux. Slowly whisk in the reconstituted powdered milk to your roux. Whisk until there are no lumps. Bring mixture to boil. Add 8 oz sharp cheddar cheese and 4 oz pepper jack while continually stirring the ingredients until cheese & milk form a sauce. Add macaroni, salt/garlic salt and pepper as needed. You can also cook & puree cauliflower and add to the cheese sauce to add extra nutritional value without altering the taste.

Hot Chocolate Mix (using Powdered milk)

This recipe was featured at our Taster's Table:
5 cups Non-fat Dry Milk
2 cups Dairy Creamer
2 cups Powdered Milk
4 cups Nestle Quick
1-2 Tablespoons Cocoa (optional)

Combine all ingredients. Mix with hot water.

Lion House Rolls

This recipe was featured at our Taster's Table:
2 Tablespoons Yeast
2 cups Warm Water
1/3 cup Sugar
1/3 cup Shortening
2 teaspoons Salt
2/3 cup Powdered Milk
1 Egg
5-6 cups Flour (*I use ½ whole wheat and ½ white)
Melted butter to brush the tops of the rolls

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed.

Turn onto lightly floured surface and knead until smooth and elastic, or knead in electric mixer. Place in a greased bowl; cover and let rise until dough doubles in bulk. Punch down, divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on a greased baking sheet with point on the bottom. Repeat with remainder of dough.

To freeze: Place rolls on a cookie sheet not touching each other. When the rolls are frozen place in a ziplock bag and label.

To bake: Brush tops with melted butter. Let rise until double in size. If dough is frozen allow 3-4 hours for this step.

Bake at 400 F for 10 minutes or until golden.
Makes 3 dozen rolls

Magic Mix

2 ½ cups non-instant Powdered Milk (4 cups instant powdered milk)
1 cup flour
1 cup margarine or butter (2 sticks)

Combine powdered milk and flour. Cut margarine into dry mixture. Mix until it looks like cornmeal. Store in an airtight container in the refrigerator. Makes 5 cups. Magic mix can be used as the base for many recipes.

Here’s one website with recipes using Magic Mix: http://www.storefood.com/Grain/ldscn/44.html

How to Mix up Powdered Milk

1 gallon (16 cups) Water

3 cups non-instant Powdered Milk

1 teaspoon Sugar (optional)

½ to 1 teaspoon Imitation Vanilla (optional)

Combine half of the water and all powdered milk and vigorously mix with a wisk until the powder is disolved. Add remaining water and gently mix again with the wisk. For additional flavoring, add sugar and imitation vanilla. Chill before serving.

Powdered Milk Conversion Chart

This conversion chart will help you to know how much water and how much powdered milk to use in your recipes. Just add the dry milk powder to your dry ingredients and then add water when the recipe tells you to add the milk. The Non Fat Dry Milk available at the Dry Pack Cannery is Non-Instant. If you are using Instant Non Fat Dry Milk, use about double the amount called for in the chart below.

Amount of milk called for:	Use this much water	Non-Instant Pwdr. Milk
¼ cup	¼ cup	¾ Tbsp.
⅓ cup	⅓ cup	1 Tbsp.
½ cup	½ cup	1 ½ Tbsp.
⅔ cup	⅔ cup	2 Tbsp.
¾ cup	¾ cup	2 ¼ Tbsp.
1 cup	1 cup	3 Tbsp.

How to Make Little Girl's Hair Bows:

Korker Ribbons (The Curly Ones!)

Supplies:
100% Polyester Ribbon
Wooden Dowels
Bobby Pins or Clothes Pins (to attach the ribbons to the dowels)
Fray Check or Clear Fingernail Polish

A rule of thumb is, the smaller the ribbon, the smaller the dowel. This will insure that you get a tight, not droopy, more perky curl. Wrap your ribbon around the dowel by attaching one end with the pin. Wrap the ribbon with no spaces between each wrap and evenly on the dowel. Again, this will make it more even and tighter curls. Keep about 1/2 - 1 inch on the bottom of the dowel free of ribbon, this is where you will grab when you take it out of the oven.
Heat your oven to 275 degrees. I found that putting the ribbons on the edges of a cookie sheet or on a muffin tin prevents my fingers from getting burned and the ribbon from picking up pieces of last night's dinner! Put your dowels in the oven for at least 15 minutes, up to 25. If you take your ribbon out at 15 min. and find they are not tight enough for you, put them in for 5 more min. Let the ribbons cool for a few min. on the dowel before removing. When you remove them, let them cool a little longer.
Cut your korkers into the desired length putting Fray Check or fingernail polish on the ends to prevent fraying. Gather a bunch together and tie them in their center using either another korker or a similar colored ribbon. Fluff and attach to headband or barrette. They can also be tied around a hair elastic.

Recipes Using Dehydrated Apples

Applesauce Recipe

Use equal parts of dried apples in boiling water and let stand for 5 minutes. Mix in a blender.


Applesauce Oatmeal Wheat Cookies

1 cup margarine creamed with 2 cups of sugar
Add: 2 eggs and 2 cups of applesauce
Add: 2 tsp. of baking soda, 1 tsp. of nutmeg, salt, cinnamon, and cloves.
Mix well.

Add: 3 1/2 cups of flour (1/2 wheat flour), 2 cups of oatmeal, 1 cup of chocolate chips (optional)

Drop by spoonfuls on baking sheet and bake at 350 for 10-12 minutes

Caramel Apple Spice Cake

2 cups dehydrated apples
boiling water
1 spice cake mix
1/2 cup sour cream
1 cup water
1/3 cup oil
3 eggs

Cover the apples with boiling water. cover with a lid and let sit, off heat, for 5 minutes. Drain well. Mix together with all other ingredients. Pour into a greased 13x9 pan and bake at 350 degrees for 30-35 minutes.

Caramel Frosting:
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/4 tsp salt
2 cups powdered sugar
1 tsp vanilla

Mix butter, brown sugar, salt and milk in a saucepan and bring to a boil. Remove from heat and add powdered sugar and vanilla. Mix well and pour while warm over the cake--it thickens very quickly, so work fast.


Apple Crisp

2-4 cups dehydrated apples
boiling water
1/4 cup sugar
1 cup oatmeal
1/2 cup flour
1 cup brown sugar
1 tsp salt
1 cup chopped walnuts (optional)
1/2 cup (1 stick) butter or margarine

Cover apples with plenty of boiling water. Cover with a lid and let it steam for about 5-10 minutes. Drain well. Spread the apples in the bottom of a greased 13x9 pan and sprinkle with the white sugar.

In a separate bowl, mix together oatmeal, flour, brown sugar, salt, and optional walnuts. Using a pastry blender or the tips of clean fingers, "cut" the butter in until the mixture resembles large pea-sized crumbs. Sprinkle the oatmeal mixture on top of the apples. Bake at 375 for 20-25 minutes, until golden and crunchy on top.



Sour Cream Apple Pie

Preheat oven to 375

1 pie crust for 9" pie
2 eggs (*Note: 2 Tbsp. Dry egg powder + 1/4 cup water)
1 cup sour cream
1 cup sugar
4 Tbsp. all purpose flour
1 tsp. vanilla extract
1.4 tsp. salt
3-4 cups peeled, chopped, and cooked apples (*Note: It's faster to re-hydrate dried apples. Place 2 1/2 dehydrated apple slices in 3 1/2 cups boiling water and let stand for 5 minutes. Discard the excess water.)

In a large bowl beat eggs then add sour cream and sugar. Put in 4 Tbsp. flour, vanilla, and salt and mix well. Stir in apples, and then pour into pie shell. Bake at 375 for 20 minutes.

Crumb Topping

3 Tbsp. butter - melted
1/4 cup brown sugar
6 Tbsp. all purpose flour

Meanwhile combind brown sugar, flour, and butter with wire whisk or mixer until crumbly (should look like small peas). After 20 minutes of cooking the pie, take the pie out and top with the crumb topping. Return to over and continue cooking for 20-25 minutes. Cool, cover, and store leftovers in the fridge.

Apple Brown Betty

Filling:
2 cups boiling water and 4 cups dried apple slices

Topping:
1/2 cup whole wheat flour
1/4 cup oatmeal
1/4 tsp. cinammon
1/4 cup brown sugar
1/4 cup butter

Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes.

Dutch Apple Pie

One pre-made pie crust (*Note: You can make your own or there are Pillsbury ones that aren't in a pie crust that you can use.)

Filling:
2 cups dried apple firmly packed
2 cups boiling water
Pour over apples and let set for at least 5 minutes.

Mix together:
1/3 cup sugar
2 Tbsp. flour
1/2 tsp. Cinammon

Add to the apple mix and continue cooking until thick. Stir constantly to prevent scorching. Pour mixture into pie shell and dot with 1 Tbsp. butter.

Topping:
1/3 cup packed brown sugar
1/2 cup whole wheat flour
1/4 cup butter
Cut in until crumbly. Sprinkle over the apple mixture and place in 350 oven for 55 minutes.

Apple Filled Cookies

Filling:
Chop or break 2 cups dried apples into small pieces. (*Note: Do not reconstitute!)
Place in saucepan then add:
3/4 cup water
1/2 cup sugar
1/2 cup chopped nuts
1 Tbsp. flour

Cook together slowly, stir constantly to prevent scorching until thick.

Cookie Dough

Cream together:
1 cup butter
1 3/4 cups brown sugar
1 tsp. vanilla
2 eggs
1/2 cup water

Mix well:
1/4 tsp salt
1/4 tsp. cinammon
1 tsp baking soda

Blend in:
3 1/2 cups flour (wheat or white)

Drop by teaspoon onto an ungreased cookie sheet. Make a depression in the middle of each drop and place filling into the depression. Then place 1/2 tsp of dough on top of filling. Bake at about 350 for about 12 minutes.

Inexpensive Dates and Family Outings

Art Galleries/Museums

ALLIANCE FOR THE VARIED ARTS: 35 West 100 South 753-2970

ART CENTER GALLER: 25 W. 100 N 753-0333

CAFFE IBIS GALLERY DELI: 52 Federal Avenue 753-4777

FUHRIMANS FRAMING & FINE ART: 75 South Main 752-0370

JERRY FUHRIMAN STUDIO-GALLERY: 28 Federal Avenue 753-9446

NORA ECCLES HARRISON MUSEUM OF ART: Utah State University,
650 North 1100 East 
adjacent to Kent Concert Hall
(435) 797-0163

PRINCE GALLERY: 2600 North Main 
North Logan 750-6089

GLOBAL VILLAGES: 146 North 100 East 713-4347

TWAIN TIPPETS GALLERY: Chase Fine Arts Center,
Utah State University
 Student and faculty exhibits 797-3040

WINBORG MASTERPIECES GALLERY: 55 North Main 792-4278

CACHE MUSEUM
DAUGHTERS OF UTAH PIONEERS: Chamber of Commerce Building, 160 North Main, Logan (435) 752-5139 (June-Sept.) or (435) 753-1635 Tues.-Fri. 10 a.m.-4 p.m. June 1-Labor Day, or by appointment

EVERTON GENEALOGICAL COLLECTION: Logan Justice Building (main floor), 290 N 100 West in Logan (435) 716-9143 / jcornelius@loganutah.org Tuse. 1-9 p.m., Wed.-Fri. 1-6 p.m., 2nd Sat. each month 1-6 p.m.

HYRUM CITY MUSEUM: 83 West Main (basement), Hyrum (435) 245-6033 Tues., Thurs., and Sat. 3 p.m.-5 p.m.

INTERMOUNTAIN HERBARIUM: Basement of the Junction Cafeteria, Utah State University, Logan (435) 797-0061 or (435) 797-1584 Mon.-Fri. 8 a.m.-5 p.m.

MUSEUM OF ANTHROPOLOGY: Old Main Building Room 252, Utah State University, Logan
(435) 797-7545 or (435) 797-1240 FAX Mon.-Fri. 8 a.m.-5 p.m. Sat. 10 a.m.-5 p.m. or by appointment www.usu.edu/anthro/museum

NORA ECCLES HARRISON
MUSEUM OF ART: 650 North 1100 East, Utah State University, Logan adjacent to Kent Concert Hall, (435) 797-0163 Tues., Thurs., and Fri. 10 a.m.-4 p.m.; Wed. 10 a.m.-7 p.m.; and Sat. noon-4 p.m.

DAUGHTERS OF UTAH PIONEERS MUSEUM
PARADISE: 8970 South 200 West, Paradise (435) 245-3842 By appointment.

DAUGHTERS OF UTAH PIONEERS MUSEUM
RICHMOND: 29 South State, Richmond (435) 258-5277 Thurs. 10 a.m.-3 p.m. or by appointment

UTAH STATE UNIVERSITY
SPECIAL COLLECTIONS: Merrill-Cazier Library, Utah State University, Logan (435) 797-2663 Mon.-Fri. 8 a.m.-5 p.m.

DAUGHTERS OF UTAH PIONEERS MUSEUM
WELLSVILLE: Wellsville Tabernacle, Main and Center, Wellsville (435) 245-3643, (435) 245-3745, or (435) 245-3256 By appointment only

LOGAN REC CTR: The recreation center features exercise facilities, a weight room, indoor track, and basketball, racquetball, and tennis courts. 
195 South 100 West 
(435) 716-9250 
www.loganutah.org/site/id/parksnrecreation.htm

LOGAN SKATE PARK: This is one of the best parks in the state. Skateboard on a 17,000 square-foot park, featuring 8-foot bowls. The park is designed for beginner, intermediate, and advanced skaters. 
500 South 595 West 
Logan Parks and Recreation (435) 716-9250 
Daily from dawn to dusk

WILLOW PARK ZOO: The setting offers walkways along shady willow trees and children can feed the ducks, geese, and trout. Picnic and playground areas are adjacent to the zoo. 
419 West 700 South, Logan 
(435) 750-9893 
www.loganutah.org/site/id/parksnrecreation.htm 
Daily 9 a.m.-dusk, except Thanksgiving, 
Christmas, and New Year’s Day 
50 cents admission

HISTORIC DOWNTOWN: A downtown walking tour guide and a historic home guide are available at the Cache Valley Visitors Bureau, 199 North Main Street.

Community Events And Festivals

SUMMERFEST ARTS FAIRE
(Thurs.-Sat. of Father's Day weekend)
 Logan Tabernacle Grounds 10 a.m.-10 p.m.
(435) 213-3858
www.logansummerfest.com

ART ON THE LAWN
(Last Saturday in June)
 1491 East 2300 North 
North Logan
(435) 752-4749
www.artonthelawn.net


Local Events Calendar:

MAY:

Mendon May Day (435) 753-3326

Smithfield Health Days (435) 563-0048

Richmond Black and White Days (435) 258-2092

JUNE:

Celebrate Providence (435) 752-9441

Clarkston Pony Express Days (435) 563-9090

Millville Fun Days (435) 750-0924

Nibley’s Heritage Days (435) 752-0431 
Logan Summerfest (435) 213-3858

JULY:

Logan’s 4^th of July Fireworks (435) 716-9250

Lewiston’s 4^th of July Celebration (435) 258-2141

Hyrum’s Star-Spangled Week (435) 245-6033

Utah Festival Opera (435) 750-0300

Logan’s 24^th of July at Willow Park (435) 716-9250

Preston’s Famous Night Rodeo (208) 852-3199

AUGUST

Utah Festival Opera (800) 262-0074

Bear Lake Raspberry Days (800) 448-2327

Cache County Fair and Rodeo (435) 716-7150

Martin Harris Pageant (435) 563-0059

River Heights Apple Days (435) 752-2646

Paradise Trout and Berry Days (435) 245-6737

Beach Blast Luau (435) 716-9250

SEPTEMBER

Wellsville Founder’s Day (435) 245-3686

Celebrate America Show (435) 753-1551

OCTOBER

Providence’s Annual Sauerkraut Dinner (435) 752-9441

North Logan Pumpkin Walk (435) 752-1310

Halloween Haunt (435) 716-9250

Logan’s Novemberfest (435) 716-9250

DECEMBER

Cache Community Celebrates New Year’s Eve (435) 716-9250

Food Tour

AGGIE ICE CREAM & TRUE BLUE CHEESE
Utah State University: Nutrition & Food Science Building 
750 North 1200 East, Logan 
(435) 797-2109 
Mon.-Fri. 9 a.m.-10 p.m., Sat. 10 a.m.-10 p.m. 
Tour: 1:30 p.m. 
Monday thru Friday

BLUEBIRD CANDY FACTORY: 75 West Center, Logan 
(435) 753-3670 
Mon.-Sat. 10 a.m.-5 p.m. 
Tour: 11:00 a.m. 
Monday, Tuesday & Wednesday 
(Memorial Day - Labor Day)

COX HONEYLAND AND GIFTS: 1780 South U.S. Hwy. 89-91, Logan 
(435) 752-3234 Mon.- Sat. 10 a.m.-5 p.m. 
Tour: 11:30 a.m. daily year round
3 p.m. Memorial Day - Labor Day

CRUMB BROTHERS ARTISAN BREAD: 291 South 300 West, Logan 
(435) 792-6063 
Tour: 9:30 a.m. 
Monday thru Thursday

GARDENER'S MARKET: Merlin Olsen Park? (435) 755-3950 
Saturdays 9 a.m. - 1 p.m. 
mid-May to mid-October

ROCKHILL CREAMERY: 563 South State St., Richmond 
(435) 258-1278 Saturday 11 a.m. - 4 p.m. 
Cache Valley's Micro Dairy 
Tour: 11 a.m. - 4 p.m. Saturdays 
mid-April to mid-October

WEEKS BERRIES OF PARADISE: 8560 South 800 East, Paradise 
(435) 245-3377 
Working farm w/raspberries, strawberries & blackberries 
Tour: 10 a.m. & 10:30 a.m. Mondays & Fridays
May - October or by appointment

WEBSITES:

www.tourcachevalley.com

www.logancanyon.com

www.bearriverheritage.com

www.bridgerlandaudubon.org

www.parenting.com

www.brighamcity.utah.gov

www.variedarts.org

www.usu.edu/calendar

http://library.loganutah.org/local/events

http://Aggieserve.blogspot.com/

www.eventful.com

OUTDOORS

Canoeing www.bridgerlandaudubon.org/wetlandsmaze

Benson Marina, 3000 North and approx. 4800 West, near Benson; Cutler Marsh Marina, 200 North and approx. 4800 West; Cutler Canyon, SR23 and approx. 6200 North; Upper Bear River, approx. 3000 North 2900 West.

Caves And Arches

WIND CAVES
 - 5.2 miles up Logan Canyon, off U.S. Hwy. 89

MINNETONKA CAVE
 - The cave is cool, so bring a jacket. 9 miles up St. Charles Canyon, north of Bear Lake and west of St. Charles, Idaho Memorial Day-Labor Day 10 a.m.-5:30 p.m. (435) 245-4422 or (208) 942-2407

Stokes Nature Center

2696 East U.S.Hwy. 89, 1 mile up Logan Canyon
(435) 755-3239
Tues.-Fri. 10 a.m.-4 p.m.;
2^nd Sat. of each month 10 a.m.-4 p.m.

CHEAP DATES

Challenge family members/friends to a game of backyard badminton, charades or another board or card game, pitting you and your date against other teams of two.

For Home Bodies: Pull out some bug spray and a cozy blanket and curl up together in your backyard or a local park for some stargazing.

Have a movie night with your date, challenging each other to bring a flick within the allotted theme of the night – such as worst movie of all time or the best classic you’ve never heard of. You could even go so far as to make a cheap date weekend out of it and create your own personal Oscars screening or private themed film festival.

Raid the dollar store for BINGO game items you don’t already have. Use peanuts or some other inexpensive markers and let the games begin.

For Kids at Heart: Find a swing set, playground or park and spend the cheap date there together.

Farmers markets and street fairs usually cost nothing and you’ll enjoy some time together learning more about your community’s offerings.

Visit the zoo together.

Challenge each other to a contest. Anything works, and the sillier the better! Try sand castle building, hop scotch, name that tune, marbles, or kite flying.

For Sports or Activity Lovers: Learn a new sport or activity together, such as ultimate frisbee or mountaineering, or geocaching.

Invite some friends over for a big game or pay-per-view event and make a day of it, complete with munchies and prizes for the most supportive at-home fans.

For Thrill Seekers: Read through the Guinness Book of World Records together, and find something the two of you could potentially achieve as a couple and then do it together as a cheap date idea.

Go for a drive together where you only stop or turn when you encounter a pre-determined area or event, such as a garage sale sign or a street that starts with the letter M. Travel games are also a great idea for those dating with kids.

For Those Who Thirst for Knowledge: Attend a poetry or book reading together. Most of these events are free, and you’ll learn something new to discuss over later.

Sign up to volunteer together for a cause that you are both passionate about or a festival that otherwise would be too expensive to attend.

More Cheap Date Ideas

Tip: Eliminate babysitter fees by co-oping with family friends: you watch their kids one night a week and in trade, they reciprocate.

Play Frisbee golf

Create an “International Night”. Decorate your home with an international theme, dress up, prepare ethnic foods, listen to appropriate music, and watch a foreign film on DVD

Try letter-boxing or geocaching

Enjoy an art walk, gallery to gallery

Watch a high school play

attend a matinée movie. 


Spend an evening playing board games by candlelight

Attend a book signing at a local bookstore.


Design a scavenger or treasure hunt. Write clues on pieces of paper and leave them all around the house, neighborhood park, or town. Design each clue to lead to the next. Place a small gifts, or picnic basket at the end of the hunt

Attend a free concert or festival. Check the local newspaper for an upcoming event schedule.


Go to a free library event Check the university schedule (if you live in a college town) for lectures, films and concerts

Visit a 4-H fair or carnival For group dates, create a thematic dinner club. Participate in a progressive dinner Join a book club for couples or families.


Have a fondue party


Take a factory tour

Visit the zoo or museum

Star Gaze

Check with the local home improvement store for free do-it-yourself instruction classes. Craft a new scrapbook page

Make homemade gifts or greeting cards

Take a drive through the countryside

Give one another facials or pedicures

Create a time capsule and bury it

Share a book by reading it out loud

Take a stroll through downtown

Bake and decorate cookies, then deliver them to friends

Perform a random act of kindness – pick a store or other public place and look for opportunities to be kind/be of service; you could eve make it a competition (who can do the most kind things in 10 minutes . . .)

Play around: Visit a quiet playground (without kidlets).

Interview each other

Fly a kite

Go fishing - fish farm in Smithfield

Enjoy a classic movie marathon

WEBSITES:

www.tourcachevalley.com

www.logancanyon.com

www.bearriverheritage.com

www.bridgerlandaudubon.org

www.parenting.com

www.brighamcity.utah.gov

www.variedarts.org

www.usu.edu/calendar

http://library.loganutah.org/local/events

http://Aggieserve.blogspot.com/

WEBSITES:

www.tourcachevalley.com

www.logancanyon.com

www.bearriverheritage.com

www.bridgerlandaudubon.org

www.parenting.com

www.brighamcity.utah.gov

www.variedarts.org

www.usu.edu/calendar

http://library.loganutah.org/local/events

http://Aggieserve.blogspot.com/