Saturday, July 26, 2008


Making crepes is a family tradition. We learned the skill from our good friend Bud.

1 1/2 cups milk
2 eggs
1 cup flour
1/4 tsp. salt
1 T. vegetable oil

Mix all ingredients with a whisk until batter is smooth. Using a small, nonstick frying pan, heat and add a small puddle of batter in the middle of the pan. Swish the pan around until the batter covers the entire bottom of the pan. Place on the heat and cook until the edges become dry and the crepe looses its shine. Carefully remove from the pan.

*We serve these for breakfast by filling them with whipping cream, drizzling maple syrup on top and sprinkling with powdered sugar.

Mally Mix

This recipe is similar to Chex Mix, but even better. Kelly made some for us to snack on during the fireworks. She used toasted pecans instead of almonds. Delicious!

1box Golden Graham cereal
1 box Rice Chex cereal
2 c. slivered almonds and/or pecans (chopped and toasted)
2 c. coconut
2 c. corn syrup
2 c. sugar
1 1/2 cubes butter

Place cereals, toasted nuts and coconut in a large bowl and toss to mix. In a saucepan, bring corn syrup, sugar and butter to a boil. Boil 2 minutes. Pour over cereal mix and stir until everything is well coated. Pour mixture out onto a buttered cookie sheet to cool and set.

Friday, July 25, 2008

Cornbread (Frontier Pies)

When Korry and I were dating, one of the Utah County hot spots was a little restaurant called Frontier Pies. The food was down home cooking and all entree's were served in a tin pie plate. Unfortunately it has gone out of business, but here is their cornbread recipe, which is delicious and turns out perfectly every time.

1 cup margarine
1 1/2 cups sugar
4 eggs
2 1/4 cups flour
3 tsp. baking powder
1 1/2 cups cornmeal
3/4 tsp. salt
2 1/4 cups milk

Cream the margarine and sugar. Add eggs, one at a time. Add dry ingredients (flour, baking powder, cornmeal and salt). Stir in milk until well combined. Pour in a greased 13x9 pan and bake at 375 degrees for 35-40 minutes.

Carne Esada & Mexican Rice

Last night we had "Carne Esada" night at the Bate's. Carne Esada means "roasted meat" and is a simple Mexican dish. I am including several recipes here which are all family favorites.
Note: When we make carne esada, we get our meat pre-marinated from a Mexican market. We've tried making our own marinades and it just isn't as good. Most markets usually have it ready to go and it is around $4-5 per pound. All you have to do is grill it up on the BBQ, then slice it up.

Carne Esada

marinated beef, grilled (purchase this at a Mexican market, pre-marinated)
marinated chicken, grilled (see marinade recipe below)
guacamole (recipe below)
pico de gallo (see recipe below)
sour cream
shredded cheddar cheese
corn tortillas

Grill meats and chop up. Place guacamole, pico de gallo, sour cream and cheese in bowls for serving. Take a stack of corn tortillas and place in a plastic grocery sack. Twist up the sack to seal it and then place it in microwave. Microwave on high for about 1 minute. This will keep the tortillas soft and warm. If you like them crispier, you can grill them instead. Let everyone assemble their own with their favorite toppings.

*Since young kids tend to be a little picky, we always buy homemade tortillas (also at the Mexican market) and let them make their own cheese quesadillas.

Favorite Guacamole:

2 ripe avacados (peeled, pitted and mashed)
2 T. onion, chopped fine
1 small tomato, chopped (about 1/2 cup)
1 lime
1 T. fresh cilantro, chopped
1/2 c. sour cream
3/4 tsp. salt

Mix the avacado,onion and tomato. Slice lime in half and squeeze about a teaspoon of juice on top and stir. Stir in the remaining ingredients. Serve immediately or cover well with plastic wrap to prevent browning.

Pico de Gallo

4 tomatoes, seeded and choped
1/2 cup finely chopped onion (use white or purple)
2 jalepeno peppers, seeded and chopped fine
1/4 cup cilantro (chopped)
2 T. chopped red bell pepper (optional)
juice from 1 lime
salt, pepper and garlic salt (to taste)

Mix well and serve.

Marinade for Chicken

¼ c. lime juice
2 T. olive oil
4 cloves garlic (crushed)
2 tsp. soy sauce
1 tsp. salt
½ tsp. liquid smoke
½ tsp. cayenne pepper
¼ tsp. black pepper

Mix ingredients and add 1 lb. boneless skinless chicken breasts. Cover and refrigerate for at least 2 hours or up to overnight. Remove from marinade and grill meat for about 4-5 minutes per side (depending on thickness of breast). When cooked, cut meat diagonally and use for fajitas or on salads. Could be used in any recipe that calls for grilled chicken :0)

Old-Fashioned Cupcakes

Everyone loves cupcakes and I am a sucker for homemade. You can decorate them any way you want, using this basic, easy recipe.

1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:

2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Cream softened butter and add 4 cups sugar, milk and vanilla. Beat until smooth. Gradually add the rest of sugar to reach frosting consistency*.
*If frosting is too thin, add more powdered sugar. If it is too thick, add a capful of milk.

Mississippi Mud Cake

This cake reminds me of the Marshmallow Brownies we use to make growing up. The cake and frosting are similar to a Texas Sheet cake. Enjoy!

2 cup sugar
1/2 teaspoon salt
2 all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoon vanilla extract
1 bag miniature marshmallows

1 stick unsalted butter, softened
3 tablespoon cocoa
6 tablespoon milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil. Remove from heat and stir in the confectioners' sugar until smooth. Slowly stir in the nuts and the vanilla. Take the cake from the oven, and cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Mexican Rice (like La Casita)

This dish is pictured with the recipes for carne esada. My family loves it because it is simple and doesn't have big chunks of onion and pepper in it.

3 T. vegetable oil
1 c. uncooked long-grain rice
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 c. chopped onion
1/2 c. tomato sauce
2 c. chicken broth

Heat oil in pot. Add rice and cook until puffed and golden brown. While cooking, add salt and cumin. Stir in onions and cook until tender. Add the tomato sauce and chicken broth. Bring to boil, then reduce heat. Cover and simmer for 20-25 minutes. Fluff with fork.