Individual Molten Chocolate Cakes

Erin has been craving this type of chocolate "lava" cake for the past week or so. In fact, when we were walking along the Chicago river this week she claimed to detect the scent of chocolate in the air (I could actually smell it too--maybe there was chocolate in there). This recipe is from the Ghirardelli website and they fulfilled Erin's craving! The recipe makes 4 individual-sized cakes. The baking bar in the recipe is the Ghirardelli brand. However, we found that using semi-sweet chocolate chips (about 1/3 of a bag) works just fine.

• 4 ounces 60% Cacao Bittersweet Chocolate Baking Bar
• 8 T. unsalted butter (1 stick)
• 2 whole eggs
• 2 egg yolks
• 1/3 cup sugar
• 1/2 tsp. vanilla extract
• 1 T. cake flour

Melt butter and chocolate in double boiler (or at 50% power in the microwave, stirring occasionally). Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed (it gets very fluffy). Fold melted chocolate and butter into the egg mixture. Fold in flour just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450 degrees for about 9-10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and a dallop of whipped cream or ice cream.

Buttermilk Pie

Here's another buttermilk recipe! I couldn't end my streak of buttermilk recipes without including a pie recipe (in honor of my pie-loving wife). This is another recipe from Nan. It turns out as sort of a custard-like pie. The flavor is subtle and it lends itself well to any topping that you may be in the mood for. It is good with just some whip cream or vanilla ice cream, or you could go with some chocolate, or fruit (I made a rasberry sauce to go over it and thought it was excellent). I found that the recipe here is enough to fill 2 of the pre-made frozen pie crusts that you can buy at the store.

• 7 eggs, beaten
• 2 cups buttermilk
• 3 1/2 cups sugar
• 1/2 cup flour
• 2 tsp. vanilla
• 1/4 tsp. salt
• 1/2 cup melted butter (or margarine)
• 2 (9 in.) unbaked pie shells

Beat eggs and buttermilk together. Mix flour, sugar, and salt together; add to egg and buttermilk mixture. Blend in vanilla and butter. Mix well. Pour into pie shell. Bake at 325 degrees for at least 1 hour (I have found about 80 minutes to be right for me) until center is set.

Buttermilk Syrup

This is a delicious syrup recipe that my mother-in-law shared with me. We had it at their home on Christmas morning served with German pancakes (though I think it goes great with any kind of pancake, french toast, waffle, etc.). I have also found that it stores well in the refrigerator and still tastes great when re-heated in the microwave. For those of you who have been to Magleby's Fresh restaurant in Utah, it reminds me of the buttermilk syrup that is served there.

• 1 cube of butter
• 1/2 cup buttermilk
• 1 cup sugar
• 1 tsp. light corn syrup

Place the preceding ingredients in a saucepan and bring to a boil over medium heat. Boil for 1 minute and then remove from heat and add:

• 1/2 tsp. vanilla
• 1/2 tsp. baking soda

Syrup will foam up when the baking soda is added. Stir until it is mixed thoroughly. Serve immediately or syrup will lose its foamy consistency.

Buttermilk Pancakes

This recipe was given to Erin and I as part of a wedding gift from the Stevens family. We tried it and think it's very tasty. (We found that it also makes tasty waffles.)

• 1 egg
• 1 1/4 cup buttermilk
• 3 T. oil
• 1 1/4 cup flour
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 T. sugar

Beat egg, buttermilk and oil in a bowl. Mix dry ingredients in a separate bowl. Combine wet and dry ingredients for 30 seconds. The batter will look lumpy. Do not overmix. Let it sit for 5 minutes. The batter should rise and look yeasty. Be careful ladling the batter (Preserve that matrix!).

Cook batter on a hot skillet.

Tahitian Coconut Bread

This recipe reminds me of Hawaii. In the Tahitian village at the Polynesian Cultural Center they bake this bread and give samples to the visitors. They also pass out the recipe. They divide the dough into about 5 parts, wrap it in aluminum foil and bake it. I have found that all of the dough fits nicely into a bread loaf pan, and makes for a nice loaf of this deliciously simple bread. I use my bread machine to make the dough for me and then put it into a greased loaf pan. Note that it is a not a yeast bread and, therefore, doesn't require kneading or rising.

• 2 cups grated coconut
• 4 cups flour
• 2 tsp. baking powder
• 1 1/2 cups sugar
• 1 1/2 cups water

1. Combine cocounut, sugar and water.
2. Blend flour and baking powder together.
3. Mix all ingredients to a doughy texture, adding a little flour as needed so it's not too sticky.
4. Place in greased bread loaf pan (or divide into 5 parts and wrap in aluminum foil).
5. Bake in 350 degree oven for 60 to 90 minutes, until light brown on top and cooked in the center (a knife or toothpick stuck into the center comes out clean, not doughy).

Roll Recipe (for bread machine)

This recipe is from my parents-in-law. Whenever I've been at their home I'm always impressed with the delicious food they prepare. During this past winter break--I think it was New Year's Eve--my mother-in-law served these rolls with dinner and I thought they were the tastiest I have ever had. She was kind enough to send me the recipe.

I also should say a word about bread machines. My parents-in-law gave me a bread maker for my birthday last month. Erin and I have been using it constantly--the only problem is that there's not enough of us to keep up on all of the bread eating! One of the coolest things about it is that you can put it on the "dough" setting. It will make the dough for you, and then you can use the dough for whatever you want: dinner rolls, breadsticks, cinnamon rolls, pani popo, etc.

• 12 oz. Water, 75-85 degrees
• 4 1/2 T. Butter
• 4 1/2 cup Flour
• 5 T. Sugar
• 3 T. Dry Milk
• 1 1/2 tsp. Salt
• 3 tsp. Yeast

Put all ingredients into bread maker in order listed. Use the "dough" setting. When dough is finished, squeeze into rolls and bake on greased baking sheet at 350 (if you put them into the oven before pre-heating it, they will have some time to rise as it is pre-heating). Baking time: Approx. 15-20 min or until golden brown. Makes ~20 rolls.

Praline Squares

This is a recipe from my mom. It is a good-tasting, simple dessert that I remember looking forward to the times when my mom would make it.

• 1/4 cup shortening (melted)
• 1 cup light brown sugar (packed)
• 1 egg
• 3/4 cup all-purpose flour (sifted)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1/2 cup chopped pecans

Preheat oven to 350 degrees.

In mixing bowl, blend sugar with melted shortening; allow to cool. Stir in egg. Mix dry ingredients and add to the shortening mixture. Stir in vanilla and pecans. Spread in 8x8-inch greased and floured pan (or you can double the recipe and use a 9x13-inch pan). Bake for 25 minues, until light touch with finger leaves slight imprint. Don't overbake! Cut into squares while still warm.

Old-Fashioned Buttermilk Fudge Brownies

I found this recipe in the BYU Magazine. It was contributed by Erin Renouf Mylroie. I made it for a potluck dessert party and was very pleased with the results. If you like chocolate, you'll love these!

• 3/4 cup butter
• 4 oz. good quality unsweetened chocolate (I use Baker's in the orange box)
• 2 cups granulated sugar
• 3 eggs
• 1 T. vanilla
• 1/2 cup buttermilk
• 1 1/2 cups flour, plus 2 T. flour, divided
• 1 1/2 cups semisweet chocolate chips
• 2 T. powdered sugar

1. Preheat oven to 350 degrees.
2. In a large microwaveable bowl, combine butter and chocolate. Melt butter and chocolate in microwave at 50% power in 1-minute intervals, stirring in between. Do not let mixture sizzle. When mixture is completely melted and smooth, immediately stir in sugar; continue stirring until smooth. Add eggs, one at a time. Stir in vanilla and buttermilk. Add 1 1/2 cups flour.
3. Toss chocolate chips with remaining 2 tablespoons flour in a small bowl; add to batter.
4. Pour into greased 9-by-13-inch baking dish and bake for 28 to 33 minutes, or until toothpick inserted into center has just a few fudgy crumbs. Let cool for 30 minutes. Dust with powdered sugar.

Creamy White Chili

Erin and I first had this recipe at my "cousin-ish aunt" Nan's house. I immediately loved it and finally was able to get the recipe. We recently made it for a group of friends and they all seemed to really enjoy it. It's a winner! I recommend doubling this recipe so that you can enjoy the leftovers (or if you have a large family or group to feed).

• 1 lb. boneless, skinless chicken breast cut into 1/2 inch cubes
• 1 medium onion
• 1 1/2 tsp. garlic powder
• 1 T. vegetable oil
• 2 cans Great Northern beans (rinsed and drained)
• 1 can (14.5 oz.) chicken broth
• 2 cans (4 oz.) chopped green chilies
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

In a large saucepan saute chicken, onion, garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately.

Mexican Chicken Corn Chowder

Erin and I first tried this delicious soup while we were housesitting for some friends. We got the recipe from Lori Dawson who attributes it to Jolie Griffin. It is easy to make and tastes delicious! We have used Pepper Jack cheese in place of the Monterey Jack. You can alter the amount of Tabasco depending on your taste buds (I don't like really spicy things, but adding 1 tsp. of Tabasco doesn't make it too spicy for me). I recommend doubling the recipe because leftovers will keep well for several days in refrigerator or for a long time in the freezer.

• 1 lb. Chicken breasts
• 1/2 cup onion, chopped
• 1 to 2 garlic cloves, minced
• 3 T. butter or margarine
• 2 chicken bouillon cubes
• 1 cup hot water
• 1/2 to 1 tsp. ground cumin
• 2 c. half and half
• 2 c. (8 oz.) Monterey Jack (or Pepper Jack) cheese, shredded
• 1 can (16 oz.) cream-style corn
• 1 can (4 oz.) chopped green chilies, drained
• 1/4 to 1 tsp. hot pepper sauce (Tabasco)
• 1 medium tomato, chopped
• cilantro, optional

Cut chicken into bite-sized pieces. In Dutch oven or large pot, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes.

Add half and half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until cheese is melted (do not let it boil, or the cream will curdle). Stir in tomato and serve immediately. Garnish with cilantro, if desired. Makes 2 quarts (about enough for 4-5 adults as a main course).