LDS general conference offers both an opportunity and a challenge to Mormon cooks as families the world over gather for two days of counsel from leaders of The Church of Jesus Christ of Latter-day Saints.Some gather in meeting halls wired for sound, but more than ever people are watching in their living and family rooms, often clad in pajamas and slippers.To keep the peace — and tummies happy — there's often a secret stash of recipes that work well.Here are a couple, taken from recently published LDS-theme cookbooks.
Susie Powers, from the Eastlake Ward, Denver North Stake in Thornton, Colo., sent her recipe for Creme Brulee French Toast to Deanna Buxton for inclusion in the "Worldwide Ward Cookbook," published by Covenant Communications in 2008."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," Powers writes. "It is a dish that our children look forward to on Christmas morning, Thanksgiving morning, Easter and general conference Sundays. My daughter is married now, and this recipe has become one of her new traditions with her husband."__IMAGE2__ Creme Brule French Toast1/2 cup unsalted butter1 cup packed brown sugar2 tablespoons corn syrupBread, sliced, to cover butter mixture5 large eggs1 1/2 cups half-and-half1 teaspoon vanilla1/4 teaspoon saltIn 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.
Jennifer K. Miner, from the Cedar Hills 5th Ward in Cedar Hills, Utah, sent Buxton her recipe for General Conference Scones."These scones are a Ute and Gail Knowlton family tradition," she writes. "My parents make these scones between the Sunday morning and afternoon sessions of general conference. All of the extended family comes and brings something for the brunch — things like bacon, eggs, fruit and so on. We all eat and enjoy each other's company. Then we all watch the afternoon session of general conference together. If we are away, each family does it on their own and invites neighbors and friends to share in the tradition. So far we've kept this tradition going for about 35 years!"General Conference Scones1 tablespoon yeast in 1/2 cup warm water2 cups milk, scalded and cooled1/2 cup mashed potatoes (may use instant)1/2 cup butter or margarine, melted5-6 cups flour1 teaspoon baking powder1 teaspoon salt1/2 teaspoon baking soda1/3 cup sugarOil for fryingDissolve yeast in warm water and add to cooled, scalded milk, mashed potatoes and butter. Blend in 2 cups flour, baking powder, sugar, salt and soda. Mix well, then add enough flour to make soft dough. Knead well. Put in refrigerator overnight or chill a bit. Punch down while still warm. Roll out to about 1/2-inch thick, and cut into strips. Fry in oil until golden brown on both sides.
"As long as I can remember, it has been a tradition to get together every year on October conference Saturday and make Chili Sauce with all of the girls," writes Sue Heaton, from the Sunset Heights 3rd Ward, Sunset Heights Utah Stake in Orem, Utah. "We double the recipe and have two kettles going. We take turns stirring the pot, since it has to be stirred constantly. Afterwards, we divide the pints up. After we have cleaned up and the men have gone to the priesthood session, the women and children go out to dinner. It has been a great tradition, and it is now going on in my family with my daughters and daughters-in-law; we grow our own Roma tomatoes and the girls really look forward to it."The recipe is included in the new, just-released "Worldwide Ward Cookbook" collection of "Mom's Best Recipes":Chili Sauce8 quarts tomatoes, quartered (Roma tomatoes are the best)3 cups onion, ground2 scant quarts sugar1 scant cup flour1/2 cup salt2 tablespoons dry mustard2 tablespoons black pepper1 teaspoon ground cloves2 teaspoons cinnamon1 teaspoon ginger1/3 ounce red food coloring1 quart vinegar, dividedWash tomatoes and blanch in hot water for five minutes. Tomato skin should slide off. Put skinned tomatoes in large bowl and mash with a potato masher. Pour mashed tomatoes into a large kettle. In a large bowl, mix all dry ingredients. Add dry ingredients, red food coloring and all but one cup vinegar to mashed tomatoes. Bring to a boil. Stirring constantly, cook over medium-high heat for 2 1/2 hours. Stir in 1 cup vinegar 20 minutes before bottling and continue to cook. Bottle in pint jars. The mixture is hot enough you shouldn't have to process in boiling water. Just put the lids and rings on the bottles. Use as a sauce on roast beef and meatloaf. Some like it on scrambled eggs. Makes about a dozen pints.
Marsha Dunn, of the Bluffdale 9th Ward in Bluffdale, Utah, writes that her mother used to make caramel popcorn with nuts for the kids for general conference sessions. "It helped make conference a special time and helped keep us interested and alert," she writes in "Worldwide Ward Cookbook." "We never wanted to miss a single session of conference, even when we were very young! ... My siblings and I have continued the tradition of making Conference Popcorn with our own families."__IMAGE3__Conference Popcorn 1 slightly heaping cup popcorn, unpopped1 1/2 cup 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.
Deb Lewis and her sisters, Joyce Packard, Glenna Tingey, Myrna Borden and Terry Schnepf, are the authors of "The Fat Sisters Cookbook." The sisters are from a Mormon family."Of course food is very important and we do plan meals around lunch at conference," Lewis writes. The sisters' recipes for Pasta Salad and Ham Buns are among their favorites. The ingredients can be prepared beforehand and then mixed together during the session break.__IMAGE1__Pasta Salad 3/4 pound spiral tri-colored pasta noodles 2 carrots 2 ribs celery 1 cucumber 1/2 pound cherry or grape tomatoes 1 can black olives 1 stalk broccoli 1/4 head cauliflower 1/2 green pepper 1/2 red pepper 1/2 yellow pepper 1/2 orange pepper 1 bunch green onions 1/2 pound cheese, cubed Salami, pepperoni or other Italian meats (optional) Salt and pepper to taste 1 package Good Seasons Italian dressing mix, made with no water plus add 1 tablespoon mayonnaise or your favorite Italian dressingCook pasta according to directions on package. Cut up all the vegetables and cheese. Mix all ingredients together. This can be made ahead but if doing so it is better to wait and add the cucumbers and cheese just before serving. You can parboil the veggies, but we leave everything raw. Ham Buns3 cups lukewarm water 2 tablespoons yeast 2/3 cup sugar 2/3 cup oil 2/3 cup powdered milk 1 tablespoon salt 2 eggs 9 to 10 cups flour (can use part whole wheat or other flours) Bosch mixer directions: Combine all ingredients in Bosch mixer and mix thoroughly. Turn off mixer and let stand for 10 minutes. Turn on and mix again for 5 minutes. Put dough in a large greased bowl. Knead a few times until it is smooth, then turn smooth side up. Cover and let rise until double in bulk. Turn out onto lightly floured surface and roll about 1/2-inch thick. For small ham buns, cut with a small biscuit cutter or small tomato paste can with both ends cut out. Place on lightly greased cookie sheets and let rise for 30-60 minutes. Bake at 350 degrees for about 10 minutes. Makes about 100 little buns. Spread buns with a mixture of mayonnaise and mustard (about 1 cup mayonnaise to 1 tablespoon of mustard). Everything is good on this bun and it is easy and great for a quick lunch.
Wacky Cake, part of "Mom's Best Recipes," is from the Brockholt cousins of the Heatheridge 9th Ward in Orem, Utah. It's popular because everybody can help. The recipe is simple and works well as an after-conference session dessert.Wacky CakeCAKE:1 1/2 cups flour1 cup sugar3 tablespoons cocoa1 teaspoon baking soda1/2 teaspoon salt1 tablespoon vinegar1 teaspoon vanilla6 tablespoons oil1 cup lukewarm waterCINNAMON SAUCE:1 cup milk2 tablespoons flour2 tablespoons butter1 cup sugar1 tablespoon cinnamonCombine 1 1/2 cups flour, 1 cup sugar, cocoa, baking soda and salt in a greased 8-inch cake pan. Make three holes. Put vinegar in one hole, vanilla in one hole and oil in the third hole. Pour water over all and mix well. Bake at 350 degrees for 35-40 minutes. In a saucepan, whisk together milk and one tablespoon flour. Whisk in butter and heat to a boil. Simmer for one minute. Stir in 1 cup sugar and the cinnamon. Pour over cake. Makes 6-8 servings.
This recipe sent in by Anna Wixom, of the Champions Ward, Klein Texas Stake in Houston, could be used for a conference morning breakfast.Fluffy Thick Homestyle Pancakes1 1/2 cups flour3 1/2 teaspoons baking powder1 teaspoon salt1 tablespoon sugar1 1/4 cup milk1 egg3 tablespoons butter, meltedIn a large bowl, sift together flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes 8 servings.
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