Food Storage Tip

I had an abundance of eggs and decided to freeze some to free up fridge space and prevent them from spoiling. Here's what I did. Since most recipes call for 2 eggs and I whisk mine before adding them to almost any recipe, I put 4 eggs in my mini food processor and whisked them up (this eliminates that ooey gooey egg white yucky stuff) and then poured them into plastic containers. You could use zip lock bags, I just have lots of little containers. I put an equal amount in each container so that each container has 2 eggs in it. I did this to about 2 dozen eggs. If I want to make scrambled eggs or use the eggs for something other than baking I just take what I need out of the freezer. I suppose you could also do up containers of just egg whites or yellows. It was really easy and if you get your eggs on sale you can buy extra and freeze them. Jean.

Chocolate Chip and Peanut Blondies

INGREDIENTS

• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter
• 1 1/4 cups (packed) golden brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup salted roasted peanuts, divided
• 1/2 cup bittersweet chocolate chips (about 3 ounces), divided

PREPARATION

Preheat oven to 350°F. Butter and flour 8x8x2- inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt 1/2 cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.

Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes; cool completely in pan on rack. DO AHEAD: Can be made 2 days ahead. Cover tightly and store at room temperature.

Cut blondies into 16 squares; serve.

Click here to find the recipe online

Lemon Cheesecake Squares with Fresh Beries

INGREDIENTS

Crust:

• 9 whole graham crackers
• 5 tablespoons butter

Filling:

• 1 8-ounce package cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 3 tablespoons sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon peel
• 1 teaspoon vanilla extract
• Fresh berries

PREPARATION

For crust:
Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.

Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.

Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.

Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.

Click here to find the recipe online

Gingerbread Bars

INGREDIENTS

• 2 cups all purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 3/4 cup (packed) dark brown sugar
• 7 1/2 tablespoons sugar, divided
• 2 large eggs
• 1/4 cup light (unsulfured) molasses

PREPARATION

Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.

Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2x13/4 inches. DO AHEAD: Can be made 2 days ahead.Store airtight at room temperature.

Click here to find the recipe online

ENRICHMENT

Please join us

THURSDAY, SEPTEMBER 17TH at 6:30pm

for our

QUARTERLY ENRICHMENT

Come learn about ways to serve those in our ward and others throughout our community!

Refreshments will be served