As the family gathers for general conference, it's a time to be prepared to be spiritually filled. But there still are three meals that a family expects to be fed. From breakfast to desserts, here are a few recipes from LDS cookbooks that can help.

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"My sister got the recipe for this yummy breakfast dish at a bridal shower, and it has since become a tradition in our home for special occasions. It is a dish that our children look forward to on general conference Sundays. My daughter is married now, and this recipe has become one of her new traditions with her husband."

— Susie Powers, Eastlake Ward, Denver Colorado North Stake, Thornton, Colo.

 

CREME BRULEE FRENCH TOAST

1/2 cup unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

Bread, sliced, to cover butter mixture

5 large eggs

1 1/2 cups half-and-half

1 teaspoon vanilla

1/4 teaspoon salt

In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

"Worldwide Ward Cookbook," by Deanna Buxton

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WHITE RASPBERRY CAKE

1 package white cake mix

1 (16-ounce) can raspberry filling

1 cup fresh raspberries, for garnish

Whipped Cream Frosting

2 cups heavy cream

½ cup powdered sugar

1 teaspoon vanilla

Raspberry Sauce

½ cup raspberry jam

1 tablespoon warm water

For the cake: Prepare and bake cake following the package directions for two 9-inch round cakes. Cool and cut each cake layer into two layers so that you have four layers. Spread raspberry filling evenly between the four layers and chill for 30 minutes.

For the frosting: In a mixing bowl, whip cream, sugar and vanilla until soft peaks form and hold their shape.

For the sauce: Combine raspberry jam with warm water and mix well.

Frost the sides of the cake with frosting. Drizzle sauce over top and garnish with fresh raspberries.

"Recipes from the Roof: The 100th Anniversary of the Hotel Utah and Joseph Smith Memorial Building"

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FIESTA STUFFED CHICKEN

6 boneless, skinless chicken breasts

1 (7-ounce) can chopped green chiles, drained

8 slices Monterey Jack cheese

1 cup bread crumbs

½ cup grated Parmesan cheese

2 tablespoon chili powder

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon pepper

½ cup butter, melted

Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.

Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze.

"Families on the Go," by Susie Roberts

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"We eat soup every Sunday. By tradition at our house, Sunday is soup night. Serve this with your favorite crusty bread, and you have a delicious, homey comfort meal. Out of all the many soups we love, this is my favorite to make, and I think it tastes similar to my favorite restaurant's soup."

— Tara Sanchez, Jamestown Branch, Fargo North Dakota Stake, Jamestown, N.D.

 

SUNDAY'S BROCCOLI CHEESE SOUP

1/2 cup butter

1 onion, chopped

2 16-ounce package frozen chopped broccoli

4 14.5-ounce cans chicken broth

2-pound loaf processed cheese

1 cup half-and-half

1 cup heavy cream

1 tablespoon garlic powder

2/3 cup corn starch

1 cup chicken broth

1 cup cheddar cheese, shredded

3 Roma tomatoes, chopped

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with four cans chicken broth. Simmer until broccoli is tender, 10-15 minutes. Reduce heat. Cube cheese very finely, or melt it before adding it to the soup so it doesn't stick to the broccoli. Stir in cheese until melted. Stir in half-and-half, cream and garlic powder. In a small bowl, stir cornstarch into 1 cup broth until dissolved. Stir into soup; cook, stirring frequently, until thick.

Sprinkle each serving with shredded cheese and tomatoes. Makes 8 servings.

"Secret Recipes Cookbook," by Deanna Buxton

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I love fresh, juicy strawberries at the peak of summer. They are so flavorful, and they complement spinach salad perfectly. This salad is great as a side or delicious with grilled chicken for a complete meal.

STRAWBERRY SUMMER SALAD

Dressing

¼ cup lemon juice

2 tablespoon Madhava organic agave

2 tablespoon olive oil

Sea salt

Fresh ground black pepper

Salad

½ cup toasted pine nuts

5 ounces spinach, washed and dried

1 cup sliced strawberries

3 to 4 ounce goat cheese

Toast pine nuts on baking dish under the broiler for 1–2 minutes, watching carefully so they don't burn. Set aside and let cool.

Combine fresh lemon juice, agave and olive oil in small mixing bowl. Whisk together to emulsify. Season with sea salt and pepper to taste. Set dressing aside.

Wash spinach and chop into bite-sized pieces. Wash strawberries, remove stems and slice into bite-sized pieces. Combine spinach and strawberries. Break up goat cheese into bite-sized pieces and fold into spinach and strawberry mixture. Add cooled toasted pine nuts. Add dressing and toss to coat.

"Eat Free: No Gluten. No Sugar. No Guilt," by Rhiannon Lawrence, page 27???

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BAKED CREAMY CHICKEN TAQUITOS

1/3 cup (3 ounces) cream cheese

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic, or garlic powder

3 tablespoon chopped cilantro

2 tablespoon sliced green onions

2 cup shredded cooked chicken

1 cup grated pepperjack cheese

Small corn tortillas (flour tortillas are really good as well)

Kosher salt

Cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet, and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 12-16

"Our Best Bites: Mormon Moms in the Kitchen," page 108

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Several years ago on a trip with my husband, I came across a phenomenal treat in British Columbia called nanaimo bars. I have taken this brownie cupcake and added the traditional ingredients to make it shine.

NANAIMO BROWNIES

1 box dark chocolate brownie mix (family size)

2 eggs

1/3 cup oil

1/2 cup water

1 cup shredded coconut

1 cup chopped almonds

2 cups heavy whipping cream

1/3 cup powdered suge

4 tablespoons Bird's custard powder

2 tablespoons butter

4 tablespoons semi-sweet chocolate chips

Combine brownie mix, eggs, oil and water. Stir until moistened. In a separate bowl, combine coconut and chopped almonds.

Spoon nut mixture evenly throughout paper liners. Fill paper liners with brownie batter ¾ full.

Bake at 350 degrees for 13–15 minutes, until soft in the center. Remove and cool completely on a wire rack.

Meanwhile, whip the cream until firm peaks form. Add custard powder and powdered sugar and combine well. Frost cooled cupcakes with the custard — be generous!

Melt butter and chocolate in a small bowl in the microwave. Be careful not to burn the chocolate.

Stir every 20 seconds. Drizzle cooled chocolate over the custard cream topping.

"101 Gourmet Cupcakes in 10 Minutes," by Wendy Paul, page 69

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"When my brothers and sisters and I were growing up, our mother used to make caramel popcorn with nuts — as well as other goodies — for us to eat while we watched general conference on television. It helped make conference a special time and helped keep us interested and alert. We never wanted to miss a single session of conference, even when we were very young! We didn't have this popcorn very often — usually just at conference time — so we began to call it 'Conference Popcorn.'

"When my brother got married and brought his new bride to watch general conference with our family, she remarked that watching conference with us was more fun than going to a movie! My siblings and I have continued the tradition of making Conference Popcorn with our own families. Now my mother's children, grandchildren and great-grandchildren all enjoy Conference Popcorn every April and October."

— Marsha Dunn, Bluffdale 9th Ward, Bluffdale Utah Stake, Bluffdale, Utah

 

CONFERENCE POPCORN

1 slightly heaping cup of unpopped popcorn

11/2 cups granulated sugar

1 cup packed brown sugar

1/2 cup plus 2 tablespoons light corn syrup

3/4 cup water

1 cup salted peanuts

1 teaspoon baking soda

1 teaspoon vanilla

1/2 cup margarine

Pop popcorn and pour into a very large bowl. In a heavy pan, mix sugars, corn syrup and water; bring to a boil and cook to 240 degrees (use a candy thermometer). Stir in peanuts and boil for another minute or two. Remove from heat. Add baking soda, vanilla and margarine and stir. Pour over the popcorn and mix well. Pour out onto a large piece of waxed paper to cool.

"Worldwide Ward Cookbook," by Deanna Buxton

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ALMOND PEAR MUFFIN

(Gluten Free)

1 cup teff flour

1¼ cups amaranth flour

¼ cup flax meal

1½ teaspoon baking powder

1¼ teaspoon baking soda

1 teaspoon salt

½ teaspoon ground ginger

1 cup buttermilk

2 eggs

2 cups pears (fresh or canned)

½ cup butter

½ cup honey

1 teaspoon almond extract

¾ cup sliced almonds

Vegetable shortening for muffin cups or muffin liners

Mix dry ingredients and form a well. Stir in liquids until batter is moist. Fold in sliced almonds.

Grease muffin cups or use muffin cup liners. Fill cups 3/4 full and back for 20-25 minutes. Muffins are done when a toothpick inserted into the middle comes out clean.

"The W.O.W. Diet," by Michelle Snow, page 120

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LEMONADE CREAM PIE

1½ cups sugar

1/3 cup corn starch

1/3 cup powdered milk

1 package lemonade punch powder

2 cups water

2 tablespoons lemon juice

Pinch of salt

Blend first four ingredients in medium saucepan. Add water, lemon juice and salt, and stir until dry ingredients are dissolved. Bring mixture to a boil. Continue cooking over medium-high heat, stirring continuously until thickened (7 to 10 minutes). Pour into baked pie crust; chill

"Cooking with Food Storage Made Easy," by Debbie G. Harman

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SALSA

1 cup red onion, diced

½ avocado, cut up

½ lime, cut in half and squeezed

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

Wash all produce. Cut up vegetables and place in a medium-sized bowl. Add salt, pepper and garlic 

powder. Stir, and serve with corn chips or corn tortillas.

 

"Allergy Free Cookbook for the Family," Brianna Monson, page 85

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CHOCOLATE CHERRY CHEESECAKE FRUIT DIP

16 ounce cream cheese, softened (2 8-ounce packages)

3/4 cup heavy whipping cream

1/2 cup sugar

Heaping 1/2 cup minced maraschino cherries (2/3 cup before mincing)

Heaping 1/2 cup chocolate, white or dark, grated or finely chopped

2 tablespoons maraschino cherry juice

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Beat all ingredients together on medium speed for about two minutes. Refrigerate. The dip keeps up to a week, but you may need to beat it again because cherry juice tends to separate over time. Makes about three cups.

Note No. 1: If grating the chocolate in the food processor, process it as briefly as possible — the friction creates heat that will melt the chocolate. It's often best to just chop the chocolate into tiny bits the old-fashioned way by using a sharp butcher knife on a cutting board with sheer muscle.

Note No. 2: My favorite dark chocolate outside the grocery store is Peter's Burgundy. If you're serious about chocolate, it's worth finding, but it's certainly not necessary.

"Chocolate Never Faileth," by Annette Lyon

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