FRIENDS 3
MORMON'S PIONEER HONEY CANDY - Sheila Korz
2 cups honey
1 cup sugar
1 cup cream
Combine ingredients and cook slowly until it reaches a hard ball or crisp stage when put into cold water. Pour on to buttered platter and when cool enough to handle grease or butter hands and pull until a golden color. Cut into pieces.
MORMON'S GRANOLA - Sheila Korz
1 (1 lb box) quick or old fashioned oats
1 cup coconut, shredded
1 cup chopped almonds
1 cup raw sunflower seeds without the shells
1 cup wheat germ
1/2 cup sesame seeds (optional)
1/2 cup oil
1/2 cup honey
Combine all of the dry ingredients into a large mixing bowl. Mix well. In a small sauce pan, combine the oil and honey. Heat honey and oil until it almost reaches the boiling point. Stir honey and oil mixture into the oat mixture. MIX WELL. Spread 1/2 of the mixture into a shallow baking pan. Bake 350º for 20 minutes. Stir occasionally. The mixture will be a golden color. Repeat for the second half. Watch it in the oven closely. It burns quickly if it gets to the right temperature. When all of it is toasted, let it cool. Then add raisins (15 oz.), or chocolate chips, etc. Experiment with different ingredients like Chex cereals etc. Store in an air tight container unrefrigerated. Can be used as a snack or a breakfast cereal.
MORMON'S DUTCH OVEN COBBLER - Sheila Korz
To be cooked over open fire. I added some cream soda pop ( 7-up works good, too) instead of butter. (not measured, just poured in about half a can.)
2-3 cans of fruit
1 cake mix
1/4 cup butter (melted)
Pour the fruit in the bottom of the dutch oven then sprinkle the dry cake mix over it and drizzle the butter on top. Cook until cake mix is crispy on top and cooked all the way to the fruit (approx. 1 hour). Be sure to put coals on top of the dutch oven to cook the cake mix without scorching the fruit. The great thing about this recipe is that it is so versatile. Try combining fruit (peach and blueberry works great) and varying the cake mixes (a favorite is a plain yellow cake mix). Be creative! Another tip: line the dutch oven with aluminum foil to make clean up easy and fast.
MORMON'S CHOPPED APPLE CAKE - Sheila Korz
Mix:
2 cups sugar (1 cup can be brown sugar)
5 cups flour
1/2 tsp allspice
1/2 tsp cloves
1 tsp cinnamon
1 heaping tsp baking soda
pinch of salt
ADD:
2 cup raisins
3 large chopped apples
1 cup chopped nuts.
ADD:
1 cup butter, melted
4 beaten egg yolks (save whites and beat until stiff)
Mix well. Fold in beated whites. Bake in lightly greased and floured pan at 350º for 1 hour. Loaf pans can be used also.
BLACK BOTTOM CAKE - Sheila Korz
1 c. buttermilk
3/4 c. oil
2 egg yolks
2 c. flour
1/2 tsp. salt
2 c. sugar
3/4 c. cocoa
1 T soda
1 c. boiling water
Mix in blender: oil, 1 cup of sugar, and 2 egg yolks.
Blend all dry ingredients together and add to blended mixture. Beat for 2 minutes. Add 1 cup boiling water and mix again. Batter will be runny. Pour into greased and floured cake pan. Bake at 325º for one hour.
MORMON'S PIONEER'S HOE CAKE - Sheila Korz
2 cups corn meal
1 tsp. Salt
About 2 1/2 cups boiling water
Mix together the corn meal and salt and then pour over it the boiling water and mix thoroughly to form thick batter. Now grease a griddle with bacon fat and spread out batter into cakes about half-inch thick or a little less. Grease griddle between fryings, or put daub of butter atop each cake before turning. Cook until golden brown and serve hot with butte and Vermont maple syrup or honey.
The name "Johnny Cake" is a corruption of "Journey Cake" for this simple corn meal dish was probably first used by the pioneers when on journeys to frontiers, wars or hunts. Served with fresh country butter, piping hot off the griddle (one person has to stand and fry while the rest eat, and of course you have to eat near the stove), you can't beat this simple concoction for the full-bodied flavor of the stone ground corn meal. If you want to be literal and cook the daubs of batter on a hoe or shovel over a campfire, you will have Hoe Cake.
MORMON SCONES - Sheila Korz
These are called scones, but they're NOT like the English scones!
1 teaspoon dry yeast
1/4 cup warm water
1cup warm milk
1/4 cup sugar
1-1/2 teaspoon salt
1 egg, slightly beaten
2-1/2 cup all-purpose flour
additional flour for kneading
oil for frying
Sprinkle yeast in 1/4 cup water, allow to soften. Combine the next 6 ingredients in a medium mixing bowl. Stir yeast mixture and add to other ingredients. Beat until smooth, then add enough flour to make a soft dough. Knead until blisters form on the dough. Add enough flour in the kneading process so that the dough will not be sticky. Don't use more flour after kneading.
Place dough in a clean, lightly oiled bowl and cover. Allow to rise until double in bulk. Heat oil in a pan to 375º. Knead dough to get the air out.
Roll out dough to 1/2" thickness and allow to relax 1 minute. Cut in desired shape. Drop in oil and fry until brown. Serve with honey butter or jam.
NAUVOO GINGERBREAD COOKIES - Sheila Korz
A delicious gingerbread cookie from historic Nauvoo, Illinois. Used to be made by Mormon pioneers in the 1840's
1 cup white sugar
1 cup molasses
3/4 cup lard
1/2 cup hot water
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
6 cups flour
Combine first four ingrdients, rinse molasses out of cup with the hot water. Add the eggs and mix. Add the rest of the ingredients and mix well. Refrigerate dough until firm. Roll out and cut with a cookie cutter. Bake at 350º for 10 minutes.
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