Author: Anna

Fresh Lemonade Syrup

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Ever had a craving for some homemade, fresh lemonade?  I was craving recently and decided to do something about it.  

There is NOTHING like homemade lemonade.  Honestly, you can’t buy that taste.  All the others out there are too tart/too sweet/too processed and don’t even taste like lemonade–more like…I don’t even have the words to describe that, but you know what I’m talking about.  

Now if you want to grab something on-the-fly, Chick-fil-A has the best lemonade from a fast food restaurant that I have ever had.  But if you have less than 30 minutes at home, make it yourself.

The recipe today has been taped into my Brew Family Cookbook for DECADES and I have never used it.  Really. And I think I cut it out of an old “Make A Mix” Cookbook. 

Try a cold glass of this (you could put a wet glass mug in the freezer and let it frost!) and go sit out on your deck under the river birch tree.  Ahhh….

Fresh Lemonade Syrup
Yields 3
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Ingredients
  1. 9 lemons*
  2. 1 cup water
  3. 2 cups sugar
  4. 1/8 t. salt
Instructions
  1. Cut lemons in half crosswise; juice lemons to yield 1 3/4 cups of juice.
  2. Reserve 2 juiced lemon halves and cut into quarters.
  3. Put lemon juice in a 1-quart container and set aside.
  4. In a small pan, combine quartered lemon halves, sugar, water and salt. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
  5. Remove from heat and cool (I poured the mixture into a glass container and placed it in the fridge to cool quickly).
  6. Stir cooled sugar mixture into lemon juice.
  7. Cover and refrigerate for up to 1 month.
Notes
  1. To make fresh lemonade, pour 1/4 cup of lemonade syrup into a glass, add 3/4 cup (or more) iced or carbonated water; stir. Serve NOW!! Then, turn around and do it again. Seriously, you won't believe how tasty and refreshing this is. I will never buy a mix again.
  2. *My lemons were just average size and only yielded 1 1/2 cups of juice. I would suggest using large lemons.
Adapted from Make A Mix Cookbook
Adapted from Make A Mix Cookbook
Mormon Mavens https://www.mormonmavens.com/

Super Moist All Bran Muffins

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Have you ever had a really moist, delicious bran muffin somewhere and then they don’t serve them anymore?  Back in the late 90’s, I think, McDonald’s was trying to offer more healthy options at breakfast.  You know, because how many Egg McMuffins can you really take?

My favorite thing was their bran muffin.  It came in it’s own little cellophane pouch so they could warm it for you if you preferred.  And then, just like that, they weren’t serving them anymore.  I haven’t been able to find a replacement for lo these many years.

Last week I was determined to Google and find a good recipe and this is the first one I found.  It is moist and delicious and, HELLO, has apple butter in it. Come on, don’t tell me you aren’t drooling over it right now.

I am also excited to use up my supply of cute cupcake papers that I just HAD to buy.  But since I have no kids at home, I haven’t been asked to make any cupcakes for school stuff, ya know?  No bake sales, no fundraisers, no kids’ birthdays at school…

 

Super Moist All Bran Muffins
Yields 18
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Ingredients
  1. 1 1/2 c. all-bran cereal
  2. 1/2 c. boiling water
  3. 1/4 c. canola oil
  4. 1 egg
  5. 3/4 c. sugar
  6. 1 c. buttermilk
  7. 1 1/4 c. all-purpose flour
  8. 1 1/4 t. baking soda
  9. 1/2 t. salt
  10. 3/4 c. apple butter
  11. 1/2 c. chopped walnuts
  12. 1/2 c. chopped pecans
  13. 1/2 c. golden raisins
  14. Honey to drizzle
Instructions
  1. Preheat convection oven to 375 degrees F (regular oven--400).
  2. In a large mixing bowl, pour boiling water over 1/2 cup of the bran cereal, mix in oil , then set aside.
  3. In another bowl mix egg, sugar and buttermilk.
  4. Add sifted flour, soda, salt and remaining dry cup of bran to the wet bran mixture, then add wet buttermilk mixture and stir.
  5. Stir in apple butter, nuts and raisins. Mix thoroughly.
  6. Line muffin tins with cupcake liners and scoop batter into each. My batch made 18.
  7. Bake for about 12 minutes (16-18 non-convection).
  8. Drizzle honey on top of muffins.
  9. Transfer muffins to wire racks to cool.
Notes
  1. Original recipe notes that in lieu of cupcake liners you can grease the muffin pan or stoneware. I didn't know you could grease stoneware...
Adapted from Kevin is Cooking
Adapted from Kevin is Cooking
Mormon Mavens https://www.mormonmavens.com/

Kim’s Yummy Cake

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You can pick up the best recipes at baby & bridal showers, don’t you think?  That’s where I got this yummy, fresh recipe from my friend Kim, who used to work for a caterer.  Just sayin’.  

I just recently made this for a Cinco de Mayo-themed church dinner because it LOOKS like a tres leches cake.  Do not be fooled into thinking it will be oozing with all those milks in it, but it is still very good.

My favorite topping is a combination of fresh strawberries, mango and kiwi.  I tried to use mango on this one, but it was just way too ripe.  I guess I could have put shredded mango on there…nah.  The blueberries were a nice substitute.

And please don’t use canned frosting.  Ew.

Kim's Yummy cake
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Ingredients
  1. 1 white cake mix
  2. 8 oz. pkg. cream cheese @ room temperature
  3. 8 oz. (1 cup) of powdered sugar
  4. 8 oz. Cool Whip
  5. Fresh fruit for topping--suggested: mango, strawberries, kiwi
Instructions
  1. Make cake according to directions on the box. Don't over bake! Cool completely.
  2. Mix the cream cheese, powdered sugar and Cool Whip until well blended, then spread on cake.
  3. Done!
Notes
  1. I have always made this in a glass 9 x 13 pan. But wouldn't it look cool as a naked layer cake with the frosting in between layers and on top and then the fruit? Yeah, I think so.
Adapted from Kim Henderson, Lewisville, NC
Adapted from Kim Henderson, Lewisville, NC
Mormon Mavens https://www.mormonmavens.com/

Mandarin Sunburst Salad

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Father’s Day was celebrated a day early for us this year so that we could get together with our oldest daughter and her family.  They were reserving Sunday for her husband to enjoy an easy day at home after church. 

We picked up some amazing deep-fried barbecued chicken from Maw Maw’s Kitchen–a local southern diner. That was my husband’s idea because he really didn’t want to man the grill on his day.

I needed to add a couple of sides, so this ramen-inspired salad was just the ticket.  I also added Frosted Salad.  Great pairings! 

We had a delicious meal and then topped it off with Apple Pie and ice cream.  Good thing I had yoga the following Monday morning to start off a new week of working out at the Y.  Oh goodness. 

Mandarin Sunburst Salad
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Ingredients
  1. 2 pkg. ramen noodles, chicken flavor
  2. 1 pkg. (14-oz.) Cole Slaw
  3. 1 can (15-oz.) Mandarin oranges, drained
  4. 1 pkg. (5 or 6 oz.) dried sweetened cranberries
  5. 4 green onions, thinly sliced on the diagonal
  6. 12-16 snow peas, cut diagonally into thirds
  7. 1/2 cup toasted, sliced almonds, divided (Opt. if you have nut allergies)
  8. 1/2 cup canola oil
  9. 1/3 cup sugar
  10. 1/4 cup white vinegar
Instructions
  1. Preheat oven to 325 degrees F.
  2. Open noodles packages. Reserve one seasoning packet for dressing and save other for future use, if desired.
  3. Break up ramen noodles into small pieces.
  4. Arrange noodles on an ungreased baking sheet and bake 10-13 minutes or until lightly browned. Cool on a wire rack covered with waxed paper.
  5. In a large bowl, combine Cole slaw, oranges, cranberries, onions, snow peas, 1/4 cup almonds and cooled noodles.
  6. Whisk oil, sugar, vinegar and reserved seasoning in a small bowl until well blended. Pour over slaw mixture and toss to coat evenly and combine all other ingredients. Sprinkle remaining 1/4 cup almonds over salad.
Notes
  1. This can be prepared 1-2 hours ahead of time and refrigerated to soften noodles. But you do want a little crunch!
Adapted from Fine Cooking
Adapted from Fine Cooking
Mormon Mavens https://www.mormonmavens.com/

Apple Pie and A Family Connection

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Father’s Day weekend means I am in the kitchen making apple pie from scratch.  Sometimes, if anyone else wants some pie, I end up making two–one for “Dad” and one for the rest of us.

I already had several bowls out for various other dishes that I was preparing for a Saturday Father’s Day dinner, so I reached for this vintage red and white Pyrex bowl that used to be my Grandma Davis’.  I also have the small yellow and white one, but I have no idea whatever happened to the two in between.

I prepped the apples and placed them in this bowl to await the pie crusts being ready–they were chillin’–and realized that I was standing in my kitchen, using Grandma’s pie recipe and using her mixing bowl.  No doubt she had used this very one to make many a pie.

That was such a sweet moment for me.  Grandma passed away many years ago after battling Alzheimer’s–Mom passed only 2 years ago from the same horrible disease.  

Mom actually shared the recipe in our family cookbook as “Mother’s Apple Pie” (she called her mom “Mother”). So this really was a double serendipitous moment.

Connections like these are important.  They bind us to our families–earthly and beyond the veil–in ways we don’t even realize.  

Looking forward to more moments like these.

Have a great Sunday.

Frosted Salad

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This Frosted Salad is delicious!  To tell the truth, I would just eat the topping and leave the rest, but that wouldn’t be fair to anyone else.

I cannot for the life of me remember where I got this recipe–maybe a magazine–and it has been DECADES since I made it.  A browsing session through our family cookbook brought back the memories of that topping and I was like “oh yes, this will be made for our Father’s Day dinner.”

 

Frosted Salad
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Ingredients
  1. 2 pkg. strawberry Jello
  2. 2 cups lemon-lime soft drink
  3. 1/2 pt. whipping cream
  4. 2 cups boiling water
  5. 1 (20-oz.) can crushed pineapple, drained, reserve juice
  6. 2 large bananas, diced
  7. 1/2 cup reserved pineapple juice
  8. 1/2 cup sugar
  9. 2 T. flour
  10. 2 t. butter
  11. 1 egg, well-beaten
Instructions
  1. Drain pineapple and save juice for the topping.
  2. Dissolve Jello in boiling water. Stir in lemon-lime drink. Chill until partially set.
  3. Add pineapple and bananas and stir well. Chill until set.
  4. In a small saucepan, combine reserved pineapple juice, sugar, flour, butter and egg and cook until thickened.
  5. Remove from heat and allow to cool (you can put this in fridge).
  6. When cooled, add 1/2 cup WHIPPED cream and spread on salad. Refrigerate until ready to serve.
Notes
  1. Don't forget to whip the whipping cream before adding to topping mixture.
Adapted from unknown
Adapted from unknown
Mormon Mavens https://www.mormonmavens.com/

Taco Beef Soup

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Yes.  Another Taco Soup recipe, but this one is a family favorite.  I used to make it all the time and I have missed it.  

Just yesterday I realized that this would be perfect for dinner since our cute sister missionaries were joining us!  So excited to look it up in our Brew Family Cookbook–this is my go-to for meal planning.  

And guess what?  This is one of the recipes that Julie submitted for the cookbook!  I don’t think she will mind, do you?

Taco Beef Soup
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Ingredients
  1. 1 lb. ground beef
  2. 1/2 cup chopped onion
  3. 3 cups water
  4. 2 (14-oz.) cans diced tomatoes, un-drained
  5. 1 (16-oz.) can kidney beans, un-drained
  6. 1 (16-oz.) can tomato sauce
  7. 1 envelope taco seasoning mix or 1/4 cup from bulk mix
Instructions
  1. In large pot, cook ground beef and onions until browned. Drain off fat.
  2. Add remaining ingredients.
  3. Simmer soup, covered, for 15 minutes.
  4. Top with grated cheese, corn chips, or sour cream.
Adapted from Brew Family Cookbook, Vol. II, Strange Brew
Adapted from Brew Family Cookbook, Vol. II, Strange Brew
Mormon Mavens https://www.mormonmavens.com/

Mower Musings #1

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You will notice I am not sharing a recipe today–well, maybe not one for food, but maybe for how to enjoy a task you wouldn’t think is all that.

One of my favorite, sort of, things to do is to get on our zero-turn lawn mower and tackle the approximately 1 1/2 acres that is our “lawn.”  You might say that is crazy, but it is actually very cathartic, or Zen or whatever you want to call it.  

I enjoy the  routine of it and it doesn’t require a lot of thought to accomplish the task, other than making sure you don’t make any divots or skids if the ground is a little wet.

As I am riding around, making straight rows up and down or doing diagonal cuts because I alternate the pattern each week during the season (sometimes twice a week if the grass is on a growth spurt)–my mind is presenting a multitude of thoughts and ideas that I hope I will remember when I get back to the house, so that I can write down the ones I want to pursue.  

Sometimes it’s a little tricky trying to stay on one thought. Between the roar of the engine and the sound of the mowing deck, it can get pretty loud and distracting.  And don’t even let me get a tune in my head from earlier because the constant “beat” of the mower just plays that song in a loop in my head and that’s all she wrote.  I am singing it all throughout the cutting.  

Sometimes I have big headphones on that can drown out the clatter, and mine have a radio inside but it only picks up one station and the volume isn’t loud enough–can’t hear the base and that is so annoying.  So I might just not even turn that thing on.  Recently, I wore my workout pouch (I can wear this around my waist and it holds very thin stuff), put my phone in it and used my Bluetooth earbuds to listen to music.  Still couldn’t hear the base, but it was a little better!

Anyway, I share all of this with you to let you know that you can find joy and purpose in the most mundane tasks.

And talk about instant gratification!  When I am done mowing, the results are spectacular and I know that no one is going to mess it up in the next 5 minutes.  You know what I’m talking about. How long do you get to enjoy your clean any-room-in-the-house?

I hope I can write to you about some of the musings I have come up with on my zero-turn mower.  I am working on one about “divots” as life lessons that might be kind of interesting.

Well, we have had what seems like weeks of rain here lately.  I got part of the mowing in yesterday but was afraid I would run out of gas.  I have a new supply this morning, so I am headed outside now to mow to my heart’s content.  Wonder what will come to mind today?

Just a Mom?

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It’s Mother’s Day.  What thoughts have been going through your mind as you have anticipated this day this week? What feelings have come to your Mother heart?  I hope they are good feelings and thoughts.  

I hope you know what a contribution you are making in the lives of your children, your family, your community.  But…

We don’t always feel that way.  Sometimes we struggle to feel like we are even noticed, much less making a difference.  

And this day can sometimes put a lot of pressure on us if we don’t feel we measure up to the ideal, because we are all supposed to be perfect in everything, right?  

And if you don’t have children yet, does that mean Mother’s Day doesn’t apply to you?  Is it just a reminder of what you don’t have?

Let’s turn this day around.  Let’s turn our thoughts and feeling around. 

This video.  Watch it now, then watch it tomorrow, watch it whenever you feel like you are not enough.  Because you are.

 

 

 

Photo by Derek Thomson on Unsplash

Video courtesy of LDS.org.

Southern Cole Slaw

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If you haven’t tried Southern Cole Slaw, you are missing out on the perfect pairing for hot dogs, barbeque (beef or pork), steak or whatever!. This recipe is from my Mom and I have used it for years–now I am sharing it with you.

I am also going to share a shortcut that I just picked up today at our local grocery store.  It will save you a LOT of time and probably some finger skin (gross, right?)–if you use a box grater, then you know what I’m talkin’ about.  You can also grate your cabbage in a food processor.  Here is the link to Chef Buddys Southern Slaw.  This is the already diced cabbage, green bell pepper, and onion.  

You will notice that my recipe does not have bell pepper or onion.  These were ingredients in the packaged slaw mix.  Personally, I prefer not to have those two ingredients but you might like it. My recipe includes carrots so I used Thrive Freeze-Dried Carrots to save time and my fingers.

Southern Cole Slaw
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Ingredients
  1. 1 head of cabbage, grated*
  2. 2 medium carrots or about 1/3 cup of Thrive Freeze-Dried Carrots
  3. 2/3 cup mayonnaise
  4. 1 1/2 T. apple cider vinegar
  5. 4 t. sugar
  6. 1 t. salt
  7. 3/4 t. celery seed
Instructions
  1. Combine cabbage and carrots in a large bowl and set aside.
  2. Combine remaining ingredients in a small bowl and mix well. Add to the cabbage and carrots and toss until well-blended.
  3. Refrigerate for at least an hour to let the flavors combine.
Notes
  1. * Here is where you substitute the Chef Buddys Southern Slaw pre-diced package.
Adapted from Patricia D. Brew
Adapted from Patricia D. Brew
Mormon Mavens https://www.mormonmavens.com/