5
Favorite Family Recipes
CHEESE BALL
This gem was made the night before
Thanksgiving and we'd snack on it
while we prepped the feast! It comes
together super quick and is a crowd
pleaser! Black Olive Cheese Ball:
1 (8 oz.) package cream cheese, softened
1 cube butter, softened
1 small can black olives, chopped
4 green onions, chopped
Walnuts, chopped
Instructions: Mix cream cheese and butter together. Stir in olives and green
onions. Form into one ball or lots of mini balls. Roll in chopped walnuts. If you
do one big ball, wrap in plastic wrap to hold the shape together. Refrigerate
until firm. Serve with your favorite crackers. NON-ALCOHOLIC PIÑA COLADA
Ever since we were kids, a
favorite treat on a Friday
night was a pina colada or
a strawberry daiquiri.
This recipe is easy to make,
and you are sure to love it as
much as us!
Pina Colada
6 oz. (3/4 C.) Cream of
coconut
4 oz. Pineapple juice
3 oz. sprite
A handful of ice (around 1 c.) If
this doesn't make the mixture
thick enough, keep adding ice
until it is a nice thick
consistency.
Instructions: Blend all
ingredients in a blender until
smooth. Garnish with a slice of
pineapple.
*If you are feeling really wild
and crazy, add some fresh
strawberries or raspberries to
the blender.
Cream of coconut can be
found on the alcoholic drink
mix aisle, or by the fruit juice.
It is typically on the top shelf.
Our favorite brand is Coco
Lopez.
HOMEMADE
SCONES
We LOVE homemade scones. We
were always begging our mom to
make these on Sunday afternoons
growing up. They aren't too hard to
make, and definitely worth the effort!
Add a little bit of body text
Homemade White Bread
2 1/2 C. Hot tap water
2 Tbsp. Yeast
1 Tbsp. Salt
1/4 C. Honey (or sugar)
6 C. White flour.
Instructions: Add hot water, yeast, salt and sugar to the bowl of a standup mixer. Let it sit for a few
minutes. It will start to bubble up. Next, add your flour gradually. Use your bread hook attachment,
and stir the bread on low speed. Your bread will stop sticking to the sides and make a mass as your
finish adding your flour. Knead dough with your electric mixer for 5 minutes. It is okay if it is a bit
sticky to the touch once you are done "kneading it" with your mixer. Spread 1/4-1/2 c. of flour on a
clean surface, and put your dough on the floured surface. Hand knead it for a moment, covering dough
with flour from your counter. At this point, the bread will not be sticking to your hands or the counter. .
Heat your oil, and roll out your dough 1/2 in. thick. Carefully fry your dough on each side until it the
scone is done. If your oil isn't hot enough, the scones will not be fluffy. If your oil is too hot, your scones
will burn. I heat mine on medium heat for about 10 minutes before it is ready. Your scones will be fluffy
and have big air bubbles if they are done correctly. Place cooked scones on a plate with a paper towel
covering the bottom to mop up any excess oil.
If you have extra dough, make a loaf of bread! This is a great bread recipe that works consistently
every time. It will produce a beautiful loaf of bread.
If you want to make homemade raspberry honey-butter:
1/2 C. softened butter
1/2 C. of honey
1/4 C. of raspberry jam
Beat with an electric beater until light and fluffy. Serve over hot bread or hot scones.
PINK SLICE
Pink slice has been a family party staple for as long as we've
been around! It is so easy to throw together, and it is different
than most"bars" we've had. Basically we are obsessed, and
you will be too once you make it!
Pink Slice
2 C. Graham Cracker crumbs
2 C. Marshmallows, diced (or use mini marshmallows)
3/4 C. Shredded Coconut
3/4 Walnuts
1 Egg
1/2 C. Butter
3/4 C. Brown sugar
1 tsp. Vanilla
Basic Buttercream
1/2 C. Butter, softened
2 C. Powdered sugar
1 Tbsp. Cream
1/2 Tsp. Vanilla
Frosting instructions: Mix ingredients with
an electric mixer until fluffy.
:Instructions: Cook brown sugar and butter over medium high heat until bubbly. Take off of stove, and add
beaten egg and vanilla. To avoid a cooked egg here, add a bit of the hot mixture to a bowl with the egg and
beat it.Then add the egg mixture to the rest of the butter and brown sugar mixture. Add liquid to the first
four ingredients and mix well. Pat mixture into an 8x8 pan. It will be the consistency of cookie dough. To
avoid having the mixture stick to your hands, coat lightly with cooking spray. Next, whip up a basic
buttercream frosting, tint it pink, and spread over bars. Cover and refrigerate for several hours before
serving.
ALMOND POPPY
SEED BREAD
WITH LEMON
GLAZE
Our oldest sister Amanda
introduced us to the sweet
goodness! Its our cousin
Emily's recipe and it's
AMAZING!!
This can be baked in two loaf
pans or a 9x13 baking pan.
Poppy Seed Bread
3 eggs
2 1/2 cups sugar
1 1/2 cups oil
1 1/2 cups evaporated milk
1 1/2 Tablespoons poppy seeds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoon almond extract
1 1/2 teaspoon butter flavoring
1 1/2 teaspoon vanilla
3 cups flour
Mix all ingredients together until combined. Pour into two loaf pans or a 9x13 pan and bake at 350 degrees
for 55 minutes or until toothpick inserted comes out clean. Let cool for 10 minutes, then pour the glaze ove
the bread. Enjoy! Lemon Glaze
2 Tablespoons butter, melted
1 1/2 Tablespoons evaporated milk
7 Tablespoons lemon juice
3 cups powdered sugar
Mix with a whisk or electric mixer until combined. Pour on bread.