Christy's Boyfriend Pillows

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Thank you Starla!

You did a wonderful job! Love you!


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The Big Day

We Are Family

Great Talks To Download

Thanks Star and Ryan! Dad loves his gift. I love listening to Dad talk about something he has listened to.

Here are a few of our favorite talks:

Terry Warren


Wendy L Watson Nelson
Solving Our Problems With Celestial Therapy


Daniel Peterson
We love this guy. Great talk. Melissa, I thought of you when I listened to this.
http://www.fairblog.org/2011/05/04/best-of-fair-episode-2-humble-apologetics/

Brad Wilcox
http://www.byub.org/talks/Talk.aspx?id=3882

Low Fat and Easy Tamales-Very Delicious!

Photo
I love this recipe

24 dried corn husks (hohas)
Batter(Double if you like a thicker batter around your fillings)
• 2 cups corn kernels (may use frozen sweet corn kernels, defrosted)
• 2 Table. milk
• 2 Table butter(rm temp.)
• 2 tsp. sugar
• salt to taste
• 1/3 -1/2 cup cornmeal

•
• Puree corn kernels with milk and butter in food processor.. Add sugar, salt and 1/3 c. cornmeal; blend quickly, Add more cornmeal only if the batter seems to be too liquid

• Our favorite filling is for each tamale add half a jalapeno pepper and cheddar cheese.
• You can also add some chicken or other meat or even some beans. Maria adds a slice of potato to hers. Stu’s mom adds ham.

• Steam tamales over barely simmering water for about 1 hour (Some times they are done in 20-30 min.). Check water level occasionally, adding boiling water as necessary.
•

Whole Wheat Soft and Fluffy Bread Made With Tang Zhong

Photo and another whole wheat Tang Zhong recipe
Star, this is the recipe I used to make the rolls you like. I adapted it from this site
Tangzhong - Double for my bread recipe
Ingredients
1/3 cup bread flour
1 cup water
Directions
1. Mix flour and water together and whisk until it is completely dissolved and no lumps remain.
2. Pour mixture into a small pot and turn on medium heat. Begin stirring constantly as the mixture heats up. It will begin to thicken. Keep stirring until you see “lines” forming.
3. Once the mixture is cooled, pour it into a bowl and cover the top using plastic wrap. Place the wrap directly onto the mixture to keep it from drying out and put it in the fridge for several hours or overnight. I also put it right in the freezer for about 20-30 minutes to cool down. The paste does not keep well, so use within a few days.

I double the amount to add to my bread recipe. I have used whole wheat flour and bread flour both work well.

My Whole Wheat Bread Recipe
You can use any mixture of all whole wheat or any combination of bread flour and/or whole wheat flour
This is the order I add ingredients in my Kitchen Aide mixing bowl:
4 cups of warm water
1 cup of brown sugar- You can also half that amount
4 tbs of yeast
4tsp salt
4 eggs
1 cup of potato flakes
½ cup of powdered milk (I have been adding a cup of powdered milk)
½ cup of gluten
¼ cup of oil or ½ cup of butter cut up and at room temp
¼ vinegar
Tangzhong Double the recipe
9-11 cups of whole wheat flour. Dad grinds our flour. We use white wheat.

I usually mix it in my Kitchen Aid mixer for about 10 minutes.
You know it has kneaded enough when it passes the “window pane” test.

Take the dough out of the bowl. Oil the mixing bowl and put the dough back in. Flip the dough so the oiled side is now up. Cover the bowl and let rise for twenty to thirty minutes

Punch the dough down and form into loaves and rolls. Let rise for another 30 minutes.

Bake in a 370 degree preheated oven. I bake the bread for about 20 minutes and then insert a temp probe till it reaches 190 degrees. I bake the rolls and buns for about 10-15minutes and then test the temp.
I bake my rolls on 350
I use this dough for my cinnamon rolls. Yummy!

Our Favorite Pancakes

I can’t remember where I found this recipe….. It is your Dad’s and Christy’s favorite. For dessert pancakes they love it when I add half a small box of vanilla pudding. I use whole wheat flour and you can also substitute almond milk for the regular milk.
Original Recipe Yield 8 servings

Ingredients
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted ( I have used half that amount and they still turned out great)
Directions
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
158 cal each