Thursday, September 30, 2010

Sesame Thai Noodle Stir Fry

Our Relief Society had a Thai cooking night. This is one dish that was made, which I made tonight for Scott, Amy and John. Everyone really liked it, but I forgot to take a picture (I'm not too good at downloading them anyways). It makes a one dish meal, just stir it all together before serving in a very large bowl... yummy, but don't serve to anyone with a peanut allergy!

Sesame Thai Noodle Stir Fry


1/4 cup creamy peanut butter
3 T. seasoned rice vinegar (I used plain rice vinegar)
3 T. Soy Sauce
1 T. brown sugar
1 T. minced fresh ginger root
1 . sesame oil
1 clove garlic, minced
juice of one lime

Sir fry meat (steak, chicken or shrimp) that has been cut in bite size pieces (will add to other mixtures at the very end... I have three frying pans going at once).

Matchstick carrots (I used one small package)

Cabbage slaw (one small package)

bean sprouts (I didn't have these)

Red pepper chopped

Green onions chopped (I just used one onion diced)

Celery chopped

Pea pods

Mushrooms sliced

Anything in the fridge your family likes or dislikes (I used small zucchini and broccoli)

Add cooked chow mein noodles or angel hair pasta (cooked) I used about 1/2 lb. package of angel hair pasta.

Stir fry vegetables, starting with those that take the longest to cook with oil. Cook until crisp tender or how you like them.

Saute onions and mushrooms in a small fry pan with small amount of oil.

Toss all together (pasta, meat, vegetables). Top with crushed roasted peanuts and fresh cilantro.


Thursday, September 23, 2010

Mrs. Ophelia's Icing

Top of cake

The finished product (with my apprentice looking on)

1 c. shortening
1 1/2 tsp. vanilla
1/2 tsp. almond extract
4 1/2 c. powdered sugar
3-4 Tbsp. milk

Beat shortening, vanilla, and almond on medium speed for 30 seconds.
Add 1/2 of the sugar, 2 Tbsp. milk. Blend together.
Gradually add the rest of the sugar and milk until you get to the desired consistency.
This will cover the same amount of cake as the regular tubs of frosting,
but it tastes so much better.

You will end up with deliciously white icing which can be dyed to any color.
For G's cake, I used Wilton's food gel in the little pots. I also doubled the recipe.
I find the colors are brighter than with the regular food coloring.

This icing is also good on sugar cookies.

Leaning Tower of Pickett

Okay, I obviously didn't put enough support dowels in my cake!
Luckily, it didn't affect the taste. :)

Sunday, September 12, 2010

Zucchini Brownies

All I can say is, "YUM!!!" Hope you enjoy them, too.

2 c. flour
1 tsp. salt
1 1/2 tsp. baking soda
1/3 c. unsweetened cocoa powder
1 c. white sugar
1/2 c. brown sugar
2 eggs
2 c. grated zucchini
1/2 c. vegetable oil
1 tsp. vanilla
1 c. chocolate chips (optional, but not really)
1 c. peanut butter chips (optional, but not really)

1. Preheat oven to 350*. Grease 9 x 13 inch baking pan.

2. In a large mixing bowl, mix together flour, salt, soda, cocoa, and sugars. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in chocolate and peanut butter chips.

3. Bake for 30-35 minutes in preheated oven. Cool in pan and then enjoy.

*Variation: Bake in 10 x 15 inch jelly roll pan for 20 minutes.
You could use 1/2 c. chopped walnuts in place of chocolate chips, but why?