Organize yourselves

Organize yourselves; ^aprepare every needful thing, and establish a house, even a ^bhouse of prayer, a house of fasting, a house of faith, a house of learning, a house of glory, a house of ^corder, a ^dhouse of God;  D & C 109: 8

Magic Mix Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Magic Mix -

1 stick butter
powder milk
flour - white

Mix on med. speed till it's in crumbs - keep refrigerated.

Easy No Bake Cheesecake

1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla1 premade
9″ graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)

Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!

 

 

Cheese Puffs - gluten free!

Served alongside a spicy chili, or thick chowder, these smalls cheese puffs are enough to satisfy even the biggest carb lover!

Ingredients:
6 Tbsp milk or milk alternative
1/4 cup oil
1/2 tsp salt
1 3/4 cups tapioca flour
1 egg, room temperature
1/2 cup sharp cheddar cheese, grated
1/2 cup Parmesan cheese, grated

Directions:
In a small pot, heat milk, oil, and salt. Once starts to bubble, and salt is dissolved, remove from heat.

Put tapioca in a bowl, and pour hot liquid into it, stirring until smooth. Mix in egg, and continue stirring until smooth. Add cheeses, kneading until incorporated.

Lightly cover dough with a greased piece of plastic wrap, and let rest for 30 minutes.

Roll in 1" balls, and place on a parchment lined baking sheet. Bake at 350°F for 30 minutes on the upper rack.

Serve hot out of the oven alongside a chili or chowder.


Scottish Shortbread -- gluten free




Ingredients:
1 cup butter or margarine
2 cups sweet rice flour
1/4 cup sugar
1/4 cup packed brown sugar
1 tsp lemon extract

Directions:
Cream together the butter and sugars using a mixer. Add in extract, and then flour (adding in batches, mixing after each addition).

Press mixture into a greased 9" round pan and bake at 350°F for 45 minutes.

Using a knife or a scraper, score into the batter about 2/3 down, forming wedges (make skinny wedges, as shortbread will be 1-1/2" thick). Place back in oven and continue baking for 15 minutes, or until edges just start to brown.

Cool for 30 minutes, then invert onto wire rack and allow to cool completely before separating into wedges.
If desired, spread, dip or drizzle melted chocolate over shortbread.