Sunday, October 18, 2015


I made these for a farewell activity for a young man going on a mission.  I filled them with a tuna salad prepared with lots of celery, cilantro, red and green peppers, onions and pickles.  They were a hit!

Cream Puff Tuna Bites 

Cream Puff Tuna Bites (or Crab)
(Makes 30-40 puffs)
30 – 40 Mini Cream Puffs**
2-3 cups of Tuna Salad** or your favorite Crab Salad (no recipe provided)
1. Slice tops of cream puffs almost all the way through. Lift top and fill each with 1-2 teaspoons of salad.
Note: Keep cream puffs and tuna salad separate until shortly before serving. This keeps cream puffs from becoming soggy.
** See Cream Puff recipe below.
Cream Puffs
(Makes 30-40 mini puffs)
1/2 cup of butter
1 cup water
1 cup flour
1/4 teaspoon of salt
4 eggs
1. In a medium saucepan melt butter. Add water and bring to a boil. Add flour and salt all at once; stir vigorously.
2. Cook and stir until mixture forms a ball that doesn’t separate. (It will pull away from the side.)
3. Remove from heat and cool slightly, about 5 minutes.
4. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth and glossy, 1-2 minutes. (The batter gets more glossy with each egg you add. Just make sure egg is completely beat into the flour mixture. Even if your arm gets tired, don’t rush this step. Beating the eggs is what makes the cream puffs rise so don’t try to beat them in all at once.)
4. Drop batter by teaspoonfuls (about the size of a quarter) onto a greased baking sheet, approximately 1 inch apart. Bake in a 400 degree oven for 20-25 minutes. Puffs will be golden brown, dry and sound hollow when tapped. Store in an airtight container for 2 days until ready to use or freeze up to 2 weeks.

Saturday, October 10, 2015

Buttermilk Syrup

Buttermilk Syrup

Our Best Bites

2 Tbs corn syrup
1 tsp. vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.
When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.

Best ever Brownies!

These brownies are an absolute hit and don't require frosting.  When I make these, I have to hand them out or they somehow disappear...

Super Brownies

1 ½ sticks (3/4 cups) margarine
6 Tbsp. cocoa
1 ½ cups sugar
3 eggs
1 1/3 cup flour
1 ½ cups chopped nuts
1 ½ tsp. vanilla

Melt butter in pan.  Add ingredients in given order.  Mix by hand.  Pour into greased and floured 9x13 inch pan.  Bake at 300 degrees for 30 min.  Frost while warm.

1 stick (½ cup)butter
6 Tbsp. milk
3 Tbsp. cocoa

Bring ingredients to boil; take off heat and add 1 lb. powdered sugar and 1 tsp. vanilla.

Tuesday, October 6, 2015

Vinaigrette I use in every salad!


1 clove garlic
1/4 red wine vinegar (since I don't have rice vinegar, I just use 1/2 c red wine vinegar)
1/4 rice vinegar
1/2 c olive oil
1 T sugar
1/2 t salt
1/4 t pepper  (I use peppercorns)

Blend in blender.  Serve over tossed greens with lots of different cut up veggies.  Most missionaries have come to LOVE Hermana Richardson salads, and those that don't still get a small serving!!

Monday, October 5, 2015

Cinnamon baked French Toast

Elders Bahr, Folsom, McPhie, Gallardo and Mogollon sample the fruit and baked French Toast, which was a hit, btw, especially combined with strawberry or buttermilk syrup and whipped cream.  They ate down to the crumbs!

Breakfast for the Mission Council on October 6, 2015

Recipe courtesy of Ree Drummond
The Pioneer Woman

French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving
Special equipment: 9-by-13-inch baking pan

Read more at:

Sisters Ccoycca, Silva, Narvaez, Maximiliano, Gil, Potter, Holbrook, Pinto and Mantilla