Log Cabin Day Info......Feb. 18th

Come out of your cabin and spend your day with us….

Log Cabin Day

Monday, Feb. 18^th

at the Gem County 4-H Building

Featuring 3

Hands-on CLASSES!

Please help spread the word.  

This will be a fun day of learning. 

We hope to see you there!

  Class #1 – Pie Making 101 - 10:30 to noon

Diane Beagley, will demonstrate the art of making pie crust.  Please bring your rolling pin… Diane will furnish all the ingredients, & walk you through the process of making your own pie to take home and bake or freeze.  The cost for each 9 inch pie will be $6.00.  You can make more than 1 if you would like.  Your flavor choices are:  Apple, Cherry, Blueberry, and/or Razzleberry (mixture of Blackberry Boysenberry, & Raspberry).   Please specify your flavor preference(s) and pay for your pie(s) when signing up for this class. 

Class # 2 – Jam & Jelly & More  - 1:00 to 2:00

Master Food Safety Advisor, Karla Kimball will teach you about freezing & canning jams & jellies using clear jel & various types of pectin.  We will be making homemade Strawberry Jam and Grape Syrup. 

Class # 3 –Watering Methods for Landscapes - 2:15 to 3:00 

Payette River Valley Master Gardners, will share their expertise to help you keep your yard and garden watered just right all season long.

Please register for the classes you wish to attend by Feb. 14^th.    

Drop-ins are welcome but you may not receive all the things given out or made in the classes.

Lunch will NOT be served….but you can bring your own lunch or leave to get something to eat. 

3 EASY ways to REGISTER!  Pick the 1 that works best for you…..

Email:    gem@uidaho.edu   

OR

Phone:  Evie @ 365-6363   

OR

By returning this form to:

Gem/Boise  County Extension Office 2199 S. Johns Ave.

Emmett, ID  83617

Name: _____________________________

Address:_______________________

______________________________

Phone:_________________________

PLEASE CIRCLE the class(es) you wish to attend:

#1 – Pie Making 101 @ 10:30 to noon

Flavor(s)_________________________#___

Total amount enclosed  $_____________

#2 – Jam & Jelly & More @1 to 2 pm

#3 – Watering Methods @ 2:15 to 3:30

REGISTER TODAY!!!

Tortilla Soup.....

This recipe came to me from Rita Crawforth....we were planning the luncheon for our RS Women's Conference.  So she sent me this recipe to try....it is so cold outside.....the perfect time for warm comforting soup.

Tortilla Soup
I can diced tomatoes (I pureed them)
1 can diced tomatoes with green chilies
2 - 14 oz. cans chicken broth
1 can refried beans (can also add 1 can white beans to make more hearty)
1 can corn or hominy
2 c. cooked chicken
Mix and bring to a boil.  Top with shredded cheese and broken tortilla chips.

I added 1/4 c. taco seasoning, 1 t. salt, 1/2 t. pepper, 1/2 t. garlic & onion powder
Next time I think I will add 1/4 c. ranch seasoning like I add to my taco soup just to see if we like that too.

KaRLa's FaVoRiTe ReCiPeS of 2012.....

Zucchini Stroganoff  - From my sister, Janet -  I call this Homemade Hamburger Helper and my Grandkids love it and NO they do not know they are eating zucchini!!

Zucchini Stroganoff    AKA: Homemade Hamburger Helper

In large fry pan, brown: 1 lb. hamburger & 1 diced onion (salt & pepper to taste)

Mix together: 1 can cream of chicken soup and 1 can milk

Pour soup mixture over the meat mixture.  Stir in 2 c. uncooked egg noodles & 2 c. of grated zucchini.

Simmer 10 minutes.  Stir.  Simmer 10 more minutes.  Stir in 2 T. fresh chopped basil and 4 oz. cream cheese.  Remove from heat and serve.  ( you may omit the cream cheese, that is my addition, it is yummy either way)

Salted Caramel Cheesecake - I made this recipe up myself using my 7 minute caramel recipe..... my family loves it!!  

Salted Caramel Cheesecake 

1/2 c. butter, divided in half
1/2 c. sugar
1/2 c. brown sugar
1/2 c. Karo Light Corn Syrup
14 oz. Sweetened Condensed Milk, divided
1 1/2 c. Club Cracker crumbs (or graham crackers)
16 oz. Cream Cheese
3 eggs
1 t. vanilla
1/2 c. sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, Karo and 1/2 c. sweetened condensed milk. Microwave on high for 7 minutes, stirring twice.

Mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of a 10 inch springform pan.

Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk. Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.

Add cream cheese to the mixer bowl and beat on high for 1 minute.

Add eggs, vanilla and sour cream and beat on high for 1 minute.

Wrap outside of springform pan with 2 layers of aluminum foil. Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.

Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.

Remove springform pan and place in refrigerator until serving time (chill overnight for best flavor).  At serving time, microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, if desired and serve.

Sugar Cookie Sheet Cake - A remake of a recipe I found online....it reminds us of, one of our favorite things....Belle Cookies!!   This cake tastes remarkably similar.....but it certainly won't replace Belle Cookies made by Aunt Belle.  

Sugar Cookie Sheet Cake
Cake 
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 t. almond extract
1 t. vanilla
2 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
Frosting
1/3 c. butter, softened
4 oz cream cheese, softened
3 1/2 to 4 c. powdered sugar
2 T. milk
1 t. vanilla
1/2 t. salt
food coloring, sprinkles or whatever 
Cream together the butter, cream cheese, sugar, and egg until nice and frothy. Beat about 4 minutes.
Add the vanilla and almond extract and beat for 1 minute more.
Combine the flour, baking powder and baking soda and stir well and add to the creamed mixture.  Beat 2 minutes.  Spread the dough into a lightly sprayed cookie sheet pan.  Bake at 350 degrees for 15 to 18 minutes. Cool.  
Make frosting by combining all ingredients in mixer bowl.  Beat well.  
Spread frosting over cookie bars, decorate if you wish, cut and serve.