Sunday Dinner at our house

We all met after Sacrament meeting for Sunday dinner. Only it was a special dinner as we were marking the occasion. Cate was blessed today. I baked these little cookies and placed them on each plate. See what I wrote.


Blessed. That one word seemed appropriate but confusing for some. Ld announced he was going to say the blessing and Janny piped up: "Oh, I thought the word Blessed meant the food was already prayed over".

Great idea, janny. I will take up writing on our food blessed or not blessed from now on.

Anyway, I made these Brown Sugar Cookies to celebrate. The original recipe is one from the Friend, only it was called Rainbow Cookies. We used it in YW as I recall to make temple cut out cookies back in the day. I like this recipe as it is sturdy enough to cut out, uses real butter and turns a golden color, which is important if you want the frosting contrasted. Plus, sometimes I get tired of just regular Sugar Cookies.

Here’s the recipe.

Note: Be sure to roll out the cookies directly on the back of the cookie sheets and bake them without transferring them. (Provided of course that you have a quality cookie sheet) You’ll get a cleaner shape than if you pick them up. I’ve done it this way for as long as I can remember.

Kitchen Krafts,” Friend, Apr 1984, 23
1 cup soft butter or margarine

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

3 cups flour 

1/2 teaspoon soda

1/2 teaspoon salt 

Cream together butter, sugars, eggs, and vanilla.
Stir flour, soda, and salt together, then add to creamed mixture. Mix well.
Roll out, cut in shapes.
Bake on ungreased cookie sheet at 375° F for about 7 minutes.


The rest of the menu

I let Kenz pick out the menu as it was really her day (well Cate’s too). She choose her fav Sour Cream Chicken Enchiladas (original recipe from Aunt Kathleen) along with Broccoli, Green Salad, Homemade Rolls, Strawberries and Cantaloupe, and Key Lime Pie.

Sour Cream Chicken Enchiladas

1 chicken boiled and deboned

Mix chicken with:
1 can cream of chicken soup, pint of sour cream, I small onion diced, diced chilis.

Fry about 1 ½ dozen tortillas. Fill with meat, roll. Cover with grated cheese. Bake at 350 for 30 min. Serves 6-8.


Meghan and Kody licking their chops in anticipation : )

Lion House Dinner Rolls

2 tablespoons dry yeast (2 packets)
2 cups warm water (110-115 degrees)
1/3 cup sugar
1/3 cup butter
2 ½ teaspoons salt
2/3 cup nonfat dry milk
5 to 6 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.

Add about one more cup flour, ½ cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it with shortening/butter. Return dough to bowl and grease surface lightly. Let rise away from drafts in a warm (not hot) place until about triple in bulk. (In a cool oven with a pan of hot water on a rack under it is a good place.)

Use last of the flour as needed on the board for rolling and shaping the dough. (Don’t use it all unless you need it.) Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Cut or mold into desired shapes. Place on greased baking sheets. Brush surface of rolls with melted butter. Let rise in warm place until ready for oven (about 1 ½ hours). Bake at 400 degrees for 15-20 minutes, or until browned. Makes about 5 dozen rolls.

Note: The entire mixing process may be done by hand. It takes through beating and kneading to develop the gluten in the dough. Soft dough makes lighter, more tender rolls. This small version of the Lion House recipe makes a soft dough, but on that can be handled. Any soft dough can be managed more easily if it is refrigerated overnight before rolling and shaping. Always add flour gradually, and keep dough as soft as you can handle it.