Lemon Raspberry Muffins

The raspberries have been very tasty and plentiful this season!!  I have made 6 batches of jam from Lisa's patch, a batch of Raspberry Ice Cream and she still has some that need to be picked.  So I am thinking this recipe will take care of a few more.  


Lemon Raspberry Muffins

• 2 cups all-purpose flour
• 1 cup sugar (3/4 c.  and sprinkle the tops before baking with the rest)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup half-and-half cream, (or milk or 3/4 c milk & 1/4 c. cream cheese)
• 1/2 cup vegetable oil
• 1 teaspoon lemon extract (or zest or both or juice and zest of one lemon)
• 1 1/2 cup fresh or frozen unsweetened raspberries*
• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased jumbo muffin cups two-thirds full. Bake at 400 degrees F for 22-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pan to a wire rack. Serve warm.

YW Camp Cooking notes........and recipes.....2011

Well camp is over for another year......We made some menu changes this year...so I thought I ought to write them down.

For our Tuesday evening fancy dinner........the YW Leaders were served by the adult leaders.....we made Lemonade Chicken, Grilled Green Beans, Rice, homemade rolls and Polynesian Parfaits.


Lemonade Chicken
Mix together:
32 Oz. Frozen Lemonade
32 Oz. Water
2 1/2 c. Ketchup
2 c. Brown Sugar
1 c. Vinegar
Pour over:
40 to 45 Chicken Breasts in roaster oven.  Cook at 350 for about 3 hours.
Thicken sauce with:
1 1/2 c. Cornstarch mixed with 2 c. Water
Serve with rice.

Polynesian Parfaits  (AKA: Pineapple Sherbet Fruit Cup, Atkinson Cookbook, p.211)
Made 100 - 5 oz. cups (1/2 c. serving)
5 - 1/2 gallon cartons Pineapple Sherbet, softened
5 lbs. frozen or fresh, sliced strawberries
12 to 14 bananas
Strawberries for garnish
This will all fit in Linda's commercial mixer.  Beat sherbet until smooth and then add fruit.  Beat well.  Spoon into serving cups.  Top with a slice of strawberry.  Freeze until serving time.

A new snack that we did.......Dessert Tortillas
Spread tortilla with 1 T. Peanut Butter.
Sprinkle with chocolate chips and mini marshmallows.
Fold in ends and roll up tortilla.  Wrap in foil.  Heat at 350 for about 5 minutes or until heated through.

Penne Pasta
1 lb. Italian Sausage, browned
Saute 1 red and 1 green pepper & 1 onion, julienned.  Cook until soft, but crunchy; then add:
3 - 15 oz. cans diced or crushed tomatoes (with or without Italian Seasoning)
1 pkg. Spaghetti Seasoning
8 oz. Tomato Sauce
Cook until bubbly and stir in:
1 lb. cooked penne pasta
We did this recipe times 20.....we served 200 people....but we still had enough left for 200 people.  Thank goodness they really liked it!!  We heated it up and served it for an extra lunch side dish and even for a bedtime snack for some hungry hikers.  NEXT TIME: Use12 to 15 lbs. of pasta for 200 people.
We served this with a delicious homemade breadstick sprinkled with Salad Supreme.  They were yummy too!

We usually do weiner roll ups but this year they got a Hot Dog and chips for lunch one day.....but we did make these amazing Baked Beans and Broccoli Salad to go with it.

Baked Beans
3 lbs. brown sugar
2 1/2 lbs. diced, bacon (you don't have to precook it but we cooked it up at breakfast and saved some for this dish)
2 T. dry mustard
3 lbs. molasses
2 to 3 c. dried, onions
6 gal. pork and beans
Stir all together.  Pour into 2 18 x 24 foil roasting pans.  Bake uncovered for 1 to 2 hours.

Broccoli Salad
10 c. broccoli
6 slices cooked, diced bacon
2/3 c. chopped, red onion
Sauce
1 c. mayo or miracle whip (we used some of both)
1/2 c. sugar
2 T. vinegar
Pour over veggies and chill 1 hour.  At serving time, add:
2 c. grated cheese
1/4 c. sunflower seeds
1/2 c. raisins or craisins (we used craisins)

This year instead of the ever famous Chicken Enchiladas we had a Cafe Rio dinner.  It was a big hit!!  We were told it is the new favorite!!!
Sweet Pork
4 lbs. pork roast
1 c. brown sugar
1 c. mild salsa
1 c. 7-up
Cook in crock pot on high 4 hours or low for 6-8 hours.  Shred the pork and serve on a tortilla with cilantro rice and black beans topped with Cilantro Line Dressing.

Cilantro Rice
2 c. cooked rice
3 3/4 c. water
4 t. chicken boullion
4 t. garlic
1/2 bunch cilantro
1 can green chilies (we forgot to add these)
3/4 t. salt
1 T. butter
1/2 onion, grated
Combine all ingredients and cook as directed on rice package.  Fluff and serve.


Black Beans
2 cans black beans
8 oz. tomato sauce
2 cloves garlic
1 t. cumin
2 T. olive oil
1 t. salt
Stir together and heat through.

Cilantro Line Dressing
2 T. lime juice
2 T. vinegar
1 c. olive oil
1 small bunch cilantro, coursely chopped
1 clove garlic
2 sweet onions
Salt & Pepper
Mix in blender until cilantro is finely chopped.  Chill and serve.

We didn't make this, but a lady there gave us this recipe........she said it would be good with this menu too.
Cafe Rio Ranch Dressing
2 c. mayo
1 pkg. ranch mix
1/2 c. buttermilk
1/4 t. cayenne
1 c. cilantro, chopped
2 cloves garlic
3 tomatillos (boiled and quartered)
Blend in blender until smooth.  Chill and serve.

We served Herbed Pork Roast, mashed potatoes and gravy, Fluff Salad, Fresh Fruit Bowl, Carrots and Dip for our Friday evening dinner with all the bishoprics and YW leaders.  We used 10 Whole Pork Loins.  We served over 300 people.

Herbed Pork Roast
Combine:
1/4 c. brown sugar
1 T. dried Thyme
1 t. each - garlic salt, pepper, rubbed sage, dried crushed rosemary
Rub over :  3 - 4 lb. pork loin roast
1/4. c. flour (used to make gravy)
Bake at 325 to 160 degrees (2 to 3 hours) in roaster ovens.  Use drippings and flour for gravy.

The last day we made tortilla sandwiches for lunch....some with ham and some with turkey.

Ham Sandwich Spread/Wraps
1/2 gal. mayo
2 c. milk
1 T. celery seed
 2 to 3 T. mustard
1 T. salt
Stir and spread on tortilla.  Top with deli ham, lettuce and grated cheese.  Roll up and wrap in foil.

Turkey Wraps
Spread tortilla with Ranch Dressing.  Top with deli turkey, lettuce and grated cheese.  Roll up and wrap in foil.

Other lunch menus.....Tacos, Chicken Salad Sandwiches
We planned to use pita pockets for the Chicken Salad Sandwiches....however they turned out to be Pita Flat Bread.....we cut them in half and placed 1/2 c. scoop of the chicken salad filling on a lettuce leaf on each 1/2 circle of pita flat bread and wrapped them in foil.  It was much easier than filling pita pockets would have been....it worked out great.....they were really good.

Breakfast menus.......scrambled eggs, bacon, french toast
Scrambled eggs, sausage, pancakes
Scrambled eggs, toasted english muffin, peaches

Snacks.......Dessert Tortillas, Brownie Pizza, Cinnamon Rolls, Rice Krispy Rolls

Petit Fours

 I made Petit Fours today.....my only other attempt was years ago and I wasn't too impressed with them.... but today I dipped them in chocolate ganache and they turned out quite nicely.  I found this recipe and decided to save it here in case I decide to make them again.....
Petit Four Frosting
2 cups sugar
1/8 teaspoon cream of tartar
1 cup water
1 1/2 cups confectioner's sugar
Food coloring (optional)
All ingredients except for the confectioner's sugar in a saucepan and bring to a boil.
Boil without stirring until the mixture reaches 226 degrees and is the consistency of a thin syrup.
Remove from heat and cool to 100 degrees (slightly warmer than lukewarm).
Sift confectioner's sugar over the syrup a little at a time, stirring to thoroughly combine after each addition.
The icing will have reached the proper consistency when it is just thick enough to coat a spoon.
Tint with food coloring, if desired
Use while warm; if it gets too thick, reheat in a double boiler until thin enough to pour.
To Frost Petit Fours
Position the petit fours 2 inches apart on a thin mesh wire cake rack suspended over a baking pan (to catch drips).
Pour the frosting over the cakes, moving slowly over each row, allowing the frosting to drip down the sides of the cakes.
You can scrape up the icing that accumulates in the pan, reheating it in a double boiler so that you can reuse it.
Allow frosted cakes to sit until they are dry, then remove the cakes from the rack, trimming any excess frosting away from the bottoms with a sharp knife.
Petit fours can also be frosted with rolled fondant or ganache.
Decorate petit fours with a nut, candied fruit, sugared flowers, or dragees.
You can drizzle melted white or dark chocolate over the petit fours as well.
For filled petit fours, slice the cakes in half before frosting, and coat the bottom half with half a teaspoon of jam, jelly, or lemon curd. Replace the tops and frost as above.

Whipped Evaporated Milk

Whipped Evaporated Milk
Chill one cup evaporated milk in a metal bowl with the mixer's beaters in the freezer for 30 minutes.Whip one cup of evaporated milk to replace four cups of whipped cream. Insert the chilled beaters into the mixer and whip the cold evaporated milk on high power for 1 minute.  Continue beating the milk while sifting up to half a cup of powdered sugar and the vanilla extract into the mixture.  Beat for 2 minutes after the additions or until the evaporated milk has become stiff and holds its whipped texture. Use immediately to replace four cups of whipped whipping cream.

You can also use Evaporated milk in place of whipped cream when making ganache....however you will use slightly less of it.  

Sparkling Cherry Lemonade

I think I'm gonna try this one......having a Friendship Party for the Laurel girls this week.

Sparkling Cherry Lemonade
Place in blender and blend well :
2 c. pitted frozen or fresh sweet cherries
1 c. lemon juice
1 c. sugar
Stir in:
5 c. chilled seltzer water
Serve over ice.

Sour Cream Chocolate Ganache

Sour Cream Chocolate Ganache
6 ounces  milk chocolate, finely chopped
3 ounces  bittersweet or semisweet chocolate, finely chopped
1/2 c. sour cream
1/2 t. vanilla
Pinch of salt

Place chocolate in a microwave-safe bowl, and microwave at medium power until glossy, 2 to 3 minutes; stir until smooth.  Let cool; whisk in sour cream, vanilla, and salt. Let stand until thick enough to spread. Makes 1 cup. 

Marinated Chicken

Marinated Chicken

Par boil chicken in a pot of water.
In a gallon size ziplock bag place 2 cups soy, 2 cups vinegar, 2 cups Worcestershire, and mix together well. Place par boiled chicken in to the bag and allow the chicken to sit in the marinade for at least 4 hours in the refrigerator.
Drain the marinade from the chicken.  Place the chicken on a grill and cook completely. Be careful to watch chicken and flip often to prevent burning. Remove from grill when done and serve.