Stance: Studies on the Family

Brigham Young University Student Journal

Category: Food & Culture (page 1 of 6)

Killer Recipes: Cake Mix Cookies

Ingredients: 

One package plain Devil’s Food cake mix*
 1/3 cup water
 4 tablespoons melted butter
 1 large egg
 1 bag (12 oz) semisweet chocolate chips
 1/2 cup walnuts, pecans, or hazelnuts (optional)

Preheat oven to 350°F
1. Lightly grease 2 cookie sheets.
2. Put water, cake, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Stop the machine and scrape down the sides of the bowl with a spatula. Increase speed to medium and beat for 1 more minute. The cookie dough will be thick. Fold in the chocolate chips and nuts.
3. Drop spoonfuls of dough 2 inches apart on the cookie sheets.
4. Bake 10 to 12 minutes (still a little soft in the center). Let cookies rest on pan for 1 minute. Let them cool for 20 minutes.

*You can use any kind of cake mix. Be creative!
Makes 3 dozen cookies

BY LAURA BUSHMAN

Killer Recipes: Homemade Pizza Crust

You know that feeling on a lazy Friday night, when you don’t feel like doing anything but watching TV and eating some of your favorite comfort food? I know I do, and while I have many comfort foods I love, pizza has always been a favorite! Ordering a pizza always seems to be the go-to pizza option, but sometimes it’s hard to decide on a certain type of pizza, or adding more pizza toppings makes the pizza more expensive. So, why don’t you just make your own pizza!? You can just buy your favorite toppings from the store, and odds are you will have enough toppings leftover to make at least one or two more pizzas. My husband and I love doing this. It’s quick, easy, and so much fun! I have had a hard time finding a really good pizza crust recipe that gives me the thick crust and crunchy outside crust with the soft inside that I love—until I found this recipe. It’s my favorite pizza crust recipe, and I hope you all enjoy it!

Ingredients:
½ tablespoon of active dry yeast

2 ½ cups of flour

1 teaspoon of sugar

2 tablespoons of olive oil

1 cup of warm water

1 teaspoon of salt

In a small bowl, combine the warm water, sugar, and active dry yeast. Set it aside, and let it rise for aboutten minutes at room temperature. Also, preheat the oven to 450 degrees Fahrenheit. Then, in a big bowl, mix the flour, salt, and olive oil together. Sometimes the olive oil will create little clumps in the flour. If this happens, you can try to press them out with your fingers, but it will not affect the bake or the taste either way in my experience. After the yeast has risen for about ten minutes, combine the yeast mixture with the flour mixture. Mix either with a bread mixer or with your hands until smooth and the dough stops sticking to your hands. You can add a little bit of flour if the mixture is still too sticky. Then, roll the pizza dough into a circle and transfer it to a buttered or oiled pizza pan. Add your favorite toppings! I personally love doing tomato sauce, mozzarella cheese, pepperoni, mushrooms, onions, and cherry tomatoes. This is your time to create exactly the pizza you want. Then back the pizza at 450 degrees Fahrenheit for about 15–20 minutes. The more toppings you put on, the closer to 20 minutes it will need to bake. When the crust has a light brown color to it, it should be just about perfect.

BY: ELIZABETH HANSEN

Killer Recipes: Amy’s Famous Cheesecake

Ingredients
Graham cracker crust:
1 1/2 C graham cracker crumbs
1/2 C sugar
6 T melted butter
1 tsp cinnamon

Mix graham cracker crumbs, sugar, and cinnamon together. Add in melted butter and mix until mixture is sticky enough to put into a pie plate. Push mixture into the pie plate to form a crust and then refrigerate while making the rest of the recipe.

Cheesecake mixture:
2 eggs
3/4 lb of softened cream cheese
1/2 C sugar
1 tsp vanilla
1/2 tsp salt

Preheat oven to 375 degrees. Beat together the 2 eggs. Add in softened cream cheese, sugar, vanilla, and salt. Beat all ingredients until smooth. Pour mixture into cooled graham cracker crust. Bake for 20 minutes. Test the cheesecake to make sure the top is cooked enough, but not too much. Tap your finger on the top lightly and make sure your finger doesn’t just fall through the cake. Take out of oven and sprinkle lightly with cinnamon. Turn oven temperature up to 425 degrees. Make the following top layer while you wait for the oven to get to 425 degrees.

Top layer of cheesecake:
1 1/2 C sour cream
2 T sugar
1/2 tsp vanilla
1/8 tsp salt
Mix all ingredients together in a bowl. Carefully pour it onto the hot cheesecake that you just
took out of the oven. Put cheesecake back in oven for another 5 minutes. After it is cooked, let

Cool at room temperature for about 20 minutes before covering and putting it in the fridge. Serve
either plain or with berry pie toppings. Enjoy!

Vintage Ice Cream vs. Modern Ice Cream

Ice cream is a beloved treat all across the world. Nowadays, it seems that most ice cream shops are in a buffet set up, either where you make it yourself or the store puts it together for you. I absolutely love these places because I choose exactly what ice cream and toppings I want. But what about the old-fashioned ice cream parlors? We don’t see many of those around anymore, but they are still here and absolutely delicious! There are pros and cons to both types of ice creams shops. I mean, how can you go wrong with ice cream!

I will refer to modern ice cream shops as ice cream bars. At ice cream bars, you are allowed to select the flavor of ice cream or ice creams you want. From there, you can choose the toppings that you want. Depending on where you go, you may have to pay for each topping separately, or the final price may be calculated from the weight of the final product. If you are paying by weight, the fruity toppings will make your final purchase cheaper. Unfortunately for me, I am a complete chocoholic, so mine are always more expensive—but they are always worth it! Basically, with modern ice cream shops, the main pro is that you are in charge of your order. You get to pick exactly what you want—no questions asked. The main con is that sometimes these shops lack in quality because of their vastness of ice cream and topping selections.

I have only been to a few vintage ice cream shops, but from what I have seen, you get an experience along with amazing ice cream. The waiters are dressed up like they’re from the 50s and the whole shop is decked out like you just walked into a scene from Grease. Generally, you have to pick an ice cream creation that the shop already has on the menu, but they do not skimp on ice cream and toppings! Generally, vintage ice cream shops serve their creations in old-fashioned milkshake glasses or vintage glass bowls. It comes with mounds of ice cream and with the syrup pouring over the top and dripping down the side to make a pool of deliciousness on the plate below. A lot of vintage ice cream creations will also come with a baked good—cookies, brownies, cakes, etc. If the shop makes their baked goods in-house, then you usually have a winner. The main pro to vintage ice cream shops is that the quality goes up a notch from modern ice cream shops in the ice cream and presentation. The main con is that the ice cream generally comes in large portions that are pretty expensive, so you end up paying more money to oftentimes not even finish eating the delicious treat.

Granted, this opinion piece does come from my own experience, so go out there and try them both for yourself! Sometimes different moods call for different shops. If I just want a lot of cookie dough, sprinkles, marshmallows, syrup, and more on my ice cream, I’ll just go to an ice cream bar. But if I am in the mood for a whopping amount of ice cream and a baked good that is simpler in its contents, then vintage ice cream it is!

Treat yourself to some ice cream today—you know you deserve it!

BY: ELIZABETH HANSEN

Killer Recipes: Texas Sheet Cake

Alright y’all, I’m about to share my favorite food secret: Texas Sheet Cake. Being from Texas I feel it is a must to know how to make, and since being in college it has been my go-to for most events. It’s perfect for a party, game night, Sunday family dessert, a treat to drop off to neighbors, you name it! It’s really easy to make and doesn’t take that much time. (If I’m being completely honest, I’ll look for ways to get friends together, just so I can make this . . . and then eat it for breakfast for the next few days.) Enjoy!

Ingredients:

½ c. real butter

½ c. shortening

2 1-oz. squares unsweetened baking chocolate

½ c. buttermilk

2 eggs, beaten

2 c. sugar

1 c. water

2 c. flour

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. Vanilla

FROSTING:

6 Tbsp. milk

1 tsp. Vanilla

½ c. butter

2 1-oz. squares baking chocolate

1 lb. powdered sugar

½ c. chopped pecans or walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees. Grease a 11 x 17 jelly roll pan (you can also use a 9×13 pan, but you may die of sugar shock–there’s something to be said for spreading the love in this recipe).
  2. Combine ½ c. butter, ½ c. shortening, 2 oz. chocolate, and water in a small saucepan. Heat until chocolate is melted.
  3. In a separate small bowl, combine flour and baking soda. Set aside.
  4. In a large mixing bowl, combine sugar, buttermilk, eggs, cinnamon, and vanilla. Combine with chocolate mixture. Add flour mixture and mix very well. Pour into pan and bake 20-25 minutes or until a pick comes out clean. Five minutes before cake is done, make frosting.

 

FROSTING: Combine milk, chocolate, and butter in a large (or medium-large) saucepan. Heat until bubbles form around the edge. Remove from heat and add powdered sugar and vanilla and beat until smooth. If desired, add 1 c. nuts (optional, preferably chopped walnuts or pecans). While icing is still warm, pour over cake.

*This recipe comes from Our Best Bites and is one of my favorite cookbooks. I highly recommend purchasing it!*

 

Killer Recipes: Fixed-Up Cake from a Box

This is a super easy and cheap recipe that will impress anyone!
Be creative with flavors and frostings; you can even throw in
marshmallow fluff or Nutella. Professional cake without the effort,
just don’t tell anyone (it will be your secret that it is box cake)!

1 Box of Cake Mix
1 Small Box of Instant Pudding
½ Cup of Warm Water
½ Cup of Vegetable Oil
1 Cup of Sour Cream
4 Eggs

Mix all the ingredients together and place in a greased pan (can
vary in size) Bake at 350 degrees for 40-45 minutes.

BY JOSHUA HANSEN

Killer Recipes: Skillet Chicken and Veggies

 

This recipe has become one of my go-tos. It’s super easy, tasty, and makes me feel healthy because of all the vegetables I’m eating! It’s a great quick and low-maintenance dinner for your family—or, if you’re a college student like me, it can be dinner and leftovers for the rest of the week!

Ingredients:

1 ½–2 lbs. boneless, skinless chicken breasts

1 zucchini

1 yellow straight-necked squash

1–2 bell peppers

1 C broccoli

(You can really use whatever vegetables you want; just make it about 4 cups total. Some other good vegetables to try are carrots and cauliflower.)

3–4 cloves of garlic

1 packet marinade

(I like to use Grill Mates Mesquite marinade, but again, you can choose to your liking. Along with the marinade, you’ll need whatever ingredients are needed to make it—usually about ¼– ½ cups of oil and some water.)

Instructions:

  1. Cut the chicken into bite-sized pieces.
  2. Make the marinade following the instructions on the packet, then let the chicken marinate for at least 15–20
  3. While the chicken is marinating, chop all the vegetables.
  4. Mince the garlic.
  5. Place the chicken and garlic in a medium skillet. Sauté on medium-high heat until chicken is browned and cooked all the way through.
  6. Remove the chicken from the skillet and add all the vegetables. Sauté until browned.
  7. Add the chicken back into the vegetable mixture and stir over low heat for 3 minutes.
  8. Enjoy!

Note: You can use 1–2 T of coconut oil to sauté the chicken and vegetables if you want, but I’ve found that there’s usually enough oil in the marinade already to get the job done.

By Natasha Andersen

Gilmore Girls Family Lessons

Do you perk up when you hear the words, Gilmore Girls? Are you still hoping that Netflix will put out a season two of A Year in the Life to answer all those loose ends we were left with? I know that I am.

Gilmore Girls is loved by so many people. It has its hilarious, as well as touching, moments that so many people can relate to in their own lives with their own families. The Gilmore Girls may not live within a traditional home of a married father and mother, yet they are still as much a family as any other family. Rory and Lorelai are truly the ultimate dynamic duo between mother and daughter. They have their rough moments, but they always come back together in love and unity, while making countless, unforgettable friends along the way.

Since we could truly write a book about the different family dynamics in the Gilmore Girls series, the following are just three of the amazing family lessons we can learn from the Gilmore Girls:

  1. Eat Together: One might wonder how the Gilmore Girls can consume so much sugar and take-out while remaining in great health and how they can afford the take-out in the first place, but they can! So many wonderful memories are made for Rory and Lorelai over take-out from Luke’s Diner, Pete’s, and more. It gives them time to bond and have meaningful conversations with each other. Take time to have a special meal or take-out with your family to just enjoy some good junk food and conversation.
  2. Always Apologize: Let’s admit, Rory and Lorelai, especially, do not have the best communication skills. Lorelai and Luke should have been truthful all the time and spoken their true feelings to each other! Lorelai and Emily should have taken the time to communicate their feelings in a civil manner when Lorelai was a teenager. Rory and Lorelai could have even used better communication in their many disagreements over boys, college, and more. No family is free of arguments or explosive communication, however, the Gilmore Girls always make up in the end. We can take this lesson and apply it in our lives—the importance of saying sorry, asking for forgiveness, and never loosing the close bond between family members over a dumb argument or harsh words said in a moment of frustration.
  3. Home is Home: One final lesson to learn from the Gilmore Girls, is that you can always come home. Despite all the craziness that happened in the family dynamic of the Gilmore’s, there was always a home to go to. Despite Lorelai’s struggles through her teenage years, she and her family are always welcome to Emily and Richard’s house. The love was always there; it never left. When Rory struggles through her issues in high school, college, and even post-college life, Lorelai is always there to welcome her home. Sometimes discipline is necessary or advice must be given on a questionable decision, but this does not mean the love is gone, but rather that the love is strong. Let’s remember the family we love in our lives and always have a home for them to come home to in hard times.

BY ELIZABETH HANSEN

Killer Recipes: Mississippi Pot Roast

I’ve never been to Mississippi, but I am oh so grateful for all of the amazing people that live there now, thanks to this pot roast. IT CHANGES LIVES.

I was on Pinterest, looking for fast, easy meals and this blessing popped up on my screen. As with all my Pinterest meals, I was a bit hesitant, but after the first bite I was sold. It’s honestly that easy and good—so good that my husband volunteers to make it for dinner at least once a month.

Some people serve it over mashed potatoes, others take leftovers to make a sub sandwich with a slice of mozzarella cheese and a diced up pepperoncini pepper. In the end, you do you, and enjoy! (But in my house, the only way we have leftovers of this particular meal is if we buy a 5 lb chuck roast . . . for the two of us. Anything less is eaten in one sitting. Oops.)

If you’re worried about the peppers burning your mouth off, there’s no need to stress. The peppers are more of a background flavor that make everything that much better. However, if you’re like me and love a meal that has a kick to it, you can also pour some of the pepper juice into the mixture to cook and then slice up the peppers into the meal when serving.

Ingredients:

(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine
8 pepperoncini peppers

Directions:

*If you’re in a hurry you can skip steps 1–5 and just season the meat before putting it into the crockpot*

  1. Heat up oil in a large skillet on high. You want it really hot to brown the beef quickly.
  2. Dry both sides of the pot roast with a paper towel.
  3. Season with a little bit of salt and pepper and add the roast to the hot oil.
  4. Allow the roast to cook for 2–3 minutes.
  5. Flip the meat over and sear the other side of the roast for another 2–3 minutes.
  6. Transfer meat to slow cooker.
  7. Sprinkle packets of dry ranch dressing & onion soup mixes over pot roast
  8. Top with a stick of butter then place peppers on and around roast.
  9. Cover and cook on low for 8 hours (or high for 4.5–5 hours)
  10. Slice or shred meat before serving. Be sure to throw away any fatty pieces.
  11. ENJOY. ENJOY.

Cook’s Notes: If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe, but be sure to adjust to your preferences.

Credit to “The Country Cook” at https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/

BY CARLY CALLISTER 

Killer Recipes: The Best Bread EVER

Let me tell you a little story.

I am a little bit of a cheapskate . . . or maybe a lotta bit.

Sometimes, as a result, my husband and I eat some foods of questionable quality, because why would I spend 20 more cents per ounce on the name brand?

But sometimes, it results in some really great things.

Ever since getting married, my husband and I have been buying the cheapest bread we could find at the local supermarket. It was 89 cents a loaf, so we thought it was worth the slight stale-ness, and overall cheap-o flavor. I soon started to get sick of it; never wanting to pack a sandwich for lunch because the bread was THAT bad. Food, in my opinion, is all about the pleasure factor, and this bread scored about a -12 on a scale of 1 to 10.

But I wasn’t about to buy the most delicious bread in the bread aisle! No way, José!

So I thought to myself, “How can I have a more pleasurable experience eating cheap bread?”

And then it came to me.

I would just make my own bread. Who doesn’t love homemade bread?

I’d never made homemade bread before—at least, not without the help of a pre-packaged mix—but I figured that buying a mix would defeat the purpose of saving money, so I started my search for a delicious bread recipe.

Since this was my first attempt at the bread making business I decided to go the fool-proof route and save the internet searches for delicious and fluffy bread recipes for another time. That was my first mistake.

I came across this recipe for no-fail Amish bread, and the picture looked yummy, so I trusted it. Ha.

Anyway, I did know at least one thing about baking bread, and that was that it’s different in high elevations, like Utah. I wasn’t sure where this recipe came from, so I looked up what adjustments you could make to bread recipes for high elevation, and I did all of those things, just to be sure. That was my second mistake.

The bread came out of the oven a little stumpy looking, but it looked like bread, so success! Right?

Wrong. It was dense, crumbly, and all around not so delicious. I figured that’s just how bread was going to be, so I kept making that horrid bread recipe! Why, oh why did I do that?

Weeks later, as I began my bread-making, I thought, “Why am I even making this? It’s not even that great.” I slumped down and berated myself as a baker, telling myself I was a failure because my homemade bread didn’t taste nearly as delicious as literally everyone else’s.

But YOU, TOO CAN BAKE. I promise you, if it’s not working, just try a new recipe. You’ll see.

I finally searched for a fluffy bread recipe, because the denseness of my bread was the feature I most disliked about it, and I found the winner, folks.

This recipe is from Connie Armstrong, and was featured on deliacreates.com. It is already adjusted for high altitudes, so don’t worry about it not working (unless you live in a lower altitude than Utah. I haven’t tried it anywhere else, so I don’t know).

Here it is, friends: The tried and true Best Bread EVER

Makes 2 large loaves, 3 medium loaves, or 1 large loaf and 2 mini loaves

Ingredients:

2 1/2 cups HOT water

1/3 cup oil

1/3 cup sugar or honey

1 T salt

3/4 cup flour and about 5-7 cups of flour (divided) *I give flour notes and tips at the end.

1 1/2 TBSP yeast (any kind)

Spray oil

Directions
  1. Whisk water, oil, sugar/honey, and salt together in a large bowl.
  2. Add 3/4 cup flour and whisk for 30 seconds, then yeast and whisk for 30 seconds more.
  3. Add 2-3 cups of flour and mix together with a spoon. If using a mixer, add the rest of the flour.  (The total flour should amount to about 5-7 cups, not including the flour used in step 2.) Let the mixer knead the dough for about 5 minutes plus. If mixing by hand, add the rest of the flour and mix until shaggy looking and hard to work with a spoon. Knead in the bowl a few times and then turn the dough out onto a floured counter. Knead for 5+ minutes. The dough should be soft, but not really sticky.
  4. Let rise in a clean, greased, covered bowl for about* 30 minutes. You can let it rise on the counter, but it will rise nicely in the oven. Set your oven for 450 degrees for a minute or less, then turn it off before placing the oven-safe bowl inside.
  5. When the dough has risen, remove from the oven and heat the oven to 175 degrees.
  6. Grease your bread pans and the counter with spray oil. Divide the dough.
  7. Roll out the dough into a long oblong shape until all the air bubbles are gone.
  8. Roll the dough into a tight cylinder, tuck the ends under or squish them, and place it in a greased bread pan. Repeat with remaining dough.
  9. Place loaves in a warm oven (175 degrees) for about* 1/2 hour, or until the dough has risen to fill the pan.
  10. Turn the oven up to 350 degrees, and cook for about* 30 minutes. The bread is done when you hit the top and it sounds hollow. Don’t worry about time as much as this indicator. The bread isn’t done until you hear the hollow sound. If you are worried that the crust is getting too brown, cover it lightly with a piece of foil.
  11. Turn out on a wire rack and let cool completely before cutting. Smother the top of the loaves with butter if you desire.

* The times listed for rising and baking are approximate. Weather, altitude, your oven, the moisture content of your flour, etc. can all affect how quickly your dough will rise and bake. Make sure that you check to see that the dough has doubled for the first rise, filled the pan for the second rise, and that you hear the hollow sound to know when it is done baking. All these indicators supersede any time estimates given.

BY CARI AVERETT

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