JulieTopham.com

This was taken at Wheeler Historic Farm on April 13, 2009. I LOVE blooming trees. The sky was just that perfect blue, that I had to get both in the picture.

We did this at a Stake Camp a couple years ago. You would have to update the pattern since they added another color since then.

4 Eggs
2 cups Milk
2 cups Flour
1/2 cup Sugar

Mix all ingredients in a blender and cook like pancakes.
Top with yogurt, fruit and whip cream.
Makes about 30.

1/2 cup extra virgin olive oil
4 sliced carrots
2 tablespoons chicken bouillon
1/2 teaspoon white pepper
2 teaspoons salt
1 cup barley
1 teaspoon oregano
1/2 teaspoon garlic
2 tablespoons beef bouillon
4 stalks celery — sliced
2 onions — chopped
1 small tomato paste
1 can whole tomatoes — diced
2 cups noodles — pre-cooked
1 small peas (6 oz) — drained
2 small green beans — drained
1 can kidney beans — drained
1 can garbanzo beans — drained
1 package frozen spinach — chopped

Cook first 13 ingredients for 45 minutes with one gallon water. Then add remaining ingredients. Simmer several hours until the barley is tender.
Source:“Della Fontana Restaurant”
Yield: 9 quarts

2 cups all purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pumpkin
1 large egg
1 teaspoon 100% pure vanilla extract
3/4 cup raisins
1 bag (12 oz) semi-sweet chocolate chips

Preheat oven to 350 degrees
Combine: flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, granulated sugar, brown sugar in large mixing bowl until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture slowly; mix well. Add raisins and chocolate chips; mix well. Use a cookie scoop and drop dough onto cookie sheet. Bake for 12-14 minutes. Cool on baking sheet for 2 minutes, remove to wire racks to cool completely

1 quart bottled tomatoes
1 tablespoon crushed garlic
1 6 ounce tomato paste
1 14 ounce chicken broth
1 cup cream or half & half  (pick your poison!)

To Taste:
Basil
onion salt
garlic powder

Pour bottled tomatoes into blender, add tomato paste and crushed garlic. Blend until smooth, then slowly add chicken broth while still blending. Pour into pot, add any extra spices you would like, bring to boil, then reduce down to simmer. Cook down to desired thickness. Add cream or half and half just before serving and stir well.

2 tablespoons oil
3 pounds cubed chicken
1 large chopped onion
2 cups cubed potato
2 carrots, peeled & chopped
2/3 cup Masaman Curry Paste
1 can chicken stock
4 cups coconut milk
1 cup cashews
1 teaspoon ground cinnamon
1/3 cup palm sugar
1/4 cup Thai fish sauce
1 tablespoons tamarind paste
Freshly squeezed juice of 1 lime

Heat the oil in a large heavy Dutch oven over medium high heat. Add the chicken and onion and sauté until the onion is translucent and the chicken lightly browned. Add the potato, carrots and curry paste and sauté for a minute. Add the stock and bring to a boil. Boil for five minutes. Add the coconut milk, cinnamon, cashews, palm sugar, fish sauce, tamarind paste, and lime juice. Simmer for ten minutes. Serve immediately, or cool to room temperature and refrigerate for up to 36 hours. Reheat by gently simmering for 10-15 minutes before serving.

Makes 10 servings.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

10 cups Quick rolled oats
1 cup coconut
3 cups chopped nuts (Walnuts or slivered Almonds)
1 ½ cups brown sugar
1 ½ cups water
1 ½ cups canola oil
½ cup honey
1 ½ teaspoon salt
2 teaspoons cinnamon
3 teaspoons pure vanilla extract
3 cups raisins or dried cranberries.
Mix first three items in large bowl. Then put brown sugar, water, oil, honey, salt, cinnamon and vanilla in sauce pan. Heat until dissolved ( DO NOT BOIL) pour over dry ingredients and stir well, spread out onto two jelly roll pans and bake @ 300 degrees for 20 Minutes each tray. While cooling put in 1 ½ cups of raisins or dried cranberries on each tray and stir. Let cool then place in air tight container.

1/2 cup sugar
1 cube margarine
2 teaspoons salt
1 cup HOT water
3 eggs, beaten
2 tablespoons yeast in 1/2 cup warm water
4 1/2 cups flour

Mix sugar, margarine, salt and hot water together until margarine is melted. Add eggs, yeast with water, and 2 1/2 cups of the flour. Beat until smooth, then add remaining flour. Let rise one hour.

To cook: portion out in roll sizes, flatten and deep fry until golden brown. Serve with honey butter!

*Can be kept in the refrigerator for several days.

Send a text to: 74700 with the word Roasted. You’ll get a text reply good for one free Roastburger with the purchase of any size drink. Just show the text message to the Arby’s cashier. Offer good through 4/30.

*Thanks to this site for the info!