Eggrolls

1 package ground pork
1 head green cabbage, sliced thin
1-2 carrots, shredded
1 tbsp creole seasoning (tony chachere's)
1 tsp salt
1 tsp pepper
1 tsp sesame seed oil (dynasty) or fish sauce (tiparos)
spring roll pastry (TyJ Spring home)
oil for frying
egg yolk
Sweet chili sauce (mae ploy)

Heat fryer oil to 350. Brown pork in large saucepan. Sprinkle with creole seasoning or salt and pepper. Add sesame seed oil or fish sauce. Add shredded veggies. Cook until veggies are soft. Drain. To wrap eggrolls, place about a forkful of mixture onto bottom corner of wrapper. Roll up towards the top corner, twisting and folding the sides in. Continue rolling to the top. Brush small amount of egg yolk on edge of wrapper to seal closed. Fry until golden brown. Serve with Sweet chili Sauce.

- Thai Large

Almost Maple Butter Blondies

For blondies:
10 tbsp unsalted butter at room temperature
1 cup walnut pieces
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups packed light brown sugar
3 large eggs
2 tbsp vanilla extract
6 oz white chocolate, cut into chunks

For topping:
1/2 cup maple syrup
6 tbsp unsalted butter
1/4 cup heavy whipping cream
vanilla icecream for serving
1/4 cup walnut pieces

Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, leaving an overhang on two sides. Butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, soda in a small bowl. Beat 10 tbsp butter and brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and remaining walnuts. Spread the batter in prepared pan and bake until blondies are light brown around the edges and spring back when pressed....about 30 minutes. Cool slightly on a cooling rack.
To make the topping, place the syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan about 6 minutes. Add cream and continue to cook until the mixture is the consistency of caramel. Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm and top with ice cream, maple butter sauce and walnuts.

- Marlen Heaton

Celebration of Spring Carrot Cake

1 1/2 cups grated fresh carrots (about 2 large carrots)
1 cup walnut pieces
1/2 cup finely chopped fresh pineapple (see cooking notes)
2 1/4 cup flour
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
4 large eggs
1 1/2 cups sugar
1 1/4 cup vegetable oil
2 (4oz jars) pureed carrot baby food

Icing:
2 (8oz) package cream cheese at room temperature
1 1/2 sticks unsalted butter, cubed at room temperature
2 cups confectioners sugar
1 1/2 tbsp finely grated lemon zest (about 2 lemons)
1 tsp pure vanilla extract
1 1/2 cups fresh pineapple

For Cake:
Preheat oven to 350 degrees. Butter 2 8-inch square cake pans, line with buttered parchment paper and dust with flour. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside. Whisk the remaining flour, cinnamon, nutmeg, ginger, soda, and baking powder together in medium bowl. In another large bowl, beat the eggs and sugar with the electric mixture until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil and the pureed carrots. Scatter the dry ingredients over the wet and gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean....about 45 minutes.

For icing:
Beat cream cheese in large bowl until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly..for about 20 minutes. To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over the top but leave the sides bare. Sprinkle icing with pineapple. Top with a second layer and repeat with remaining icing and pineapple.

Note: You can use about 1/2 a fresh medium pineapple...trimmed, cored, and finely chopped for the whole cake and frosting.

- Marlene Heaton

Bread-machine Bread

1 cup + 1/8 cup water
3 cups bread flour
1 1/2 tbsp powdered milk
3 tbsp white sugar
2 tsp salt
3 tsp yeast
3 tbsp softened butter

Oil/grease the paddle and place inside the bread pan. Put ingredients in the order given into the bread pan. Make sure the yeast doesn't set in the water. Place bread pan securely in the bread machine. Adjust for desired crust setting. Makes 2 lb loaf.

- Sherri Bonds

RECiPE - Baked Ziti

14 oz box penne or ziti pasta
15 oz cottage cheese
2 egg whites
4 cups shredded mozzerella cheese
1/4 tsp garlic powder
salt, to taste
ground black pepper, to taste
crushed red pepper flakes, to taste
3 1/2 cups spaghetti sauce
2 tbsp grated parmesan cheese

Preheat the oven to 450 degrees. Spray 9x13 baking dish with cooking spray. Cook the pasta according to package directions. Drain. In a large mixing bowl, mix the cottage cheese, egg whites and 3 cups of the mozzerella cheese. Add seasonings. Stir in the cooked pasta until well combined.
Spread 1 cup of spaghetti sacue on the bottom of the pan. Add half of the pasta mixture. Spread another cup of sauce evenly over the top. Layer remaining pasta mixture over the sauce. Spoon remaining spaghetti sauce even over the top of the pasta and sprinkle remaining mozzerella and parmesan cheese over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking another 10 minutes. Let stand 5 minutes.

- Donna Yeates

RELIEF SOCIETY LESSONS

Feb 7: Presidency Message
Feb 14: Stake Conference
Feb 24 – Chapter 4
Feb 28 – Ensign Nov 2008