Stance: Studies on the Family

Brigham Young University Student Journal

Category: Food & Culture (page 5 of 6)

Early Fall Apple Pie

Fall is my favorite season for baking because everything is so warm, rich, and delicious. One of my absolute favorites is apple pie, but the hardest part about any pis is the crust. I live in a small apartment and don’t always have all the space, or equipment, or ingredients (or really the time) to make crust, so let me tell you a secret: I love to cheat. It turns out that Pillsbury unroll-fill refrigerated pie crust is delicious. I used their crust and recipe to make this pie that is absolutely perfect for a fall treat.



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Chippy Blond Brownies: Taste of Home

Tonight we had our last Stance meeting of the semester. We said goodbye to our graduating members, prepared for the summer months, and enjoyed these delicious treats!

Taste of Home’s Chippy Blond Brownies

These butterscotch- and chocolate-infused blondies were a hit. Our managing editor even declared that everyone had to try one of these before the party was over. And we suggest that you try it to.


Walking Apples

by Jenna Hoffman

Photo Credit: kPluto via Compfight cc

Photo Credit: kPluto via Compfight cc


Walking apples are quick, easy, and healthy(ish)! And they are perfect for enjoying on the go. What more can you ask for? I’ve been eating them since I was a child, and no matter who I share them with, they never fail to please.

1 apple (gala and fuji work the best)
peanut butter
chocolate chips

Using a sharp knife, cut out the center of the apple to make a bowl. Make sure to remove all the seeds, but leave at least a centimeter of apple at the bottom. Spread peanut butter inside the apple, then add the other ingredients as desired. Voila! Now you’re free to hurry out the door—this isn’t called a “walking apple” for nothing.



Photo Credit: SaijaLehto via Compfight cc

Photo Credit: SaijaLehto via Compfight cc

by Lauren Atkinson

Recipe by Sterling Gray in the Mecham Family Recipe Book.

If the thought of using real live yeast makes you cringe, overwhelms your meager baking abilities, or fills you with apathy, you’re not alone. And you’re not out of luck! I recently happened upon this recipe for delicious, flaky, white, homemade breadsticks. It requires only the ingredients you’ve already got in stock, and takes minimal food-handling skills. Now there’s no need to fret over yeast rising and growing and molding. Following the instructions below, even amateurs can whip up impressive and irresistible breadsticks. Plus, these breadsticks are conducive to creativity. Add some more flavor by sprinkling toppings like cheese, garlic salt, cinnamon and sugar (think churros!), or chocolate chips. Note that, like most treats, these breadsticks are best made in a double or triple batch and shared with friends, roommates, and potential love interests.

1/2 c. butter
2 1/2 c. flour
4 tsp. sugar
4 tsp. baking powder
2 tsp. salt
1 1/2 cups milk

1. Preheat the oven to 375 degrees
2. Put butter into a 9×13 pan and melt it in the oven.
3. Mix the dry ingredients first.
4. Add the milk. Mix well.
5. On a floured surface, roll the dough into a 9×13 rectangle. Cut it into strips. Twist the strips if desired.
6. Place the strips of dough in the buttered pan. Once they are all placed, turn them over to get butter on both sides.
7. Bake for about 20 minutes.
8. Get creative with toppings (add them on with 2 minutes to go for maximum melting).

Chocolate Cake

Photo Credit: 427 via Compfight cc

Photo Credit: 427 via Compfight cc

Fife’s Fabulous Fantasy Chocolate Cake

by Alissa Holm

Today, I am opening up the vault of my favorite recipes and sharing my absolute favorite dessert recipe. When I had this chocolate cake for the first time, I didn’t know it was possible to make a cake that was so heavenly, rich, and delicious. When I found out how easy it was to make, still couldn’t believe it. Basically all you need is a chocolate cake mix, chocolate pudding, sour cream (for moistness) and chocolate chips, and you already have the cake of your dreams. Try making this cake for your friend’s birthday, and you’ll be the talk of the party!


1 box milk-chocolate cake mix

1 lg box instant chocolate pudding

1/2 c. oil

1/2 c. warm water

1 c. sour cream

2 c. choc chips

Mix all ingredients (it will be thick). Bake at 350 degrees for 50 min. (bundt pan) or 35 min. (cake pan).


3/4 c. choc chips

3 T. butter

1 T. corn syrup

1/4 tsp. vanilla

Powdered sugar

Melt frosting ingredients together, drizzle on cake while warm. When frosting cools, sprinkle powdered sugar on top.

Bow Tie Pasta Salad

by Aimee Hancock

My mom takes this to family gatherings and always gets a lot of compliments. And, I have even made it at college because it’s quick, easy, and yummy.


1 lb. bow tie pasta (equivalent to one box of Barilla bow tie pasta)

1 bag of baby spinach

Breaded chicken (about four pieces) cut into small chunks

Crispy oriental noodles

Poppy seed dressing

1 small package of candied slivered almonds

2 tbsp butter

1­–2 tbsp sugar


In a fry pan, melt the butter and add the sugar. Then put in the almonds. Mix. Toast on medium heat and continue to stir every so often until almonds are brown.

Toss all ingredients into a large bowl, add desired amount of poppy seed dressing, and enjoy!

This can be used for a quick meal or a delicious side dish.


Tortilla Soup

by Rachel Nielsen

This tortilla soup is a Nielsen family favorite. 15 minutes to a delicious meal—it doesn’t get any better than that.




1 box chicken broth

1 can cooked chicken

1 can black beans

1 can corn

1 large tomato

1 avocado

1/2 cup salsa

1/4 cup green onions

3–4 T. taco seasoning


Tortilla chips

Grated cheese

Sour Cream





Throw all of the soup ingredients into a big pot and heat it over the stove until it comes to a boil. Dish the soup into bowls and let everyone add their favorite toppings.

The best part about this meal is that you can change the recipe depending on what you have. Last week I had only broth, black beans, corn, chicken, tomatos, taco seasoning, and cheese to top it off—and it was still delicious.

Happy cooking!

Valentine’s Day Treat: Raspberry-Filled Chocolate Cupcakes

by Danielle Cronquist

For this lovely week of love, I thought it would be best to share a special Valentine’s Day treat. Even though these raspberry-filled chocolate cupcakes with raspberry buttercream frosting take a little extra time to make, they are divine.


I started by baking the cupcakes far enough ahead of time that they would cool before I filled them. You can find many different options for chocolate cupcakes online, but I am a firm believer that box cake mix tastes great. I chose to use a devil’s food cake.securedownload

Raspberry Filling

I found the recipe for the filling at It fills 12 cupcakes.


2 cups unsweetened frozen or fresh raspberries (I used frozen)
1/3 cup sugar
1 teaspoon lemon juice

Add all the ingredients to a bowl. If you use frozen raspberries, let the mixture thaw at room temperature. If you make this ahead, refrigerate it until needed.

Raspberry Buttercream Frosting

This was my favorite part of the whole cupcake! I found this recipe at


1/2 cup butter, softened
1/2 cup fresh raspberries
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups powdered sugar

Beat the first four ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar.

Putting Together the Cupcakes

To remove the centers of the cupcakes I used a cupcake plunger, but if you don’t have one of these handy tools, a large water bottle cap works too. Scoop out a space on the top of each cupcake for the filling (don’t throw the extra cake away or eat it yet). Pour in your raspberry filling using a spoon. Place a piece of the removed cupcake back on top so that you can frost the cupcakes. For my cupcakes, I put the frosting in a plastic bag, cut off a corner, and used the bag as a piping bag to get a swirly design with my frosting. I wanted my cupcakes to look extra special for Valentine’s Day, so I drizzled some of the filling on top, crumbled some of the leftover cupcake over it, and topped it with a raspberry.

And now, you eat.


Menu Monday: Taco Soup

By: Alissa Holm

If you’re like me, there’s nothing that sounds better than eating a delicious bowl of taco soup with tortilla chips on a cold winter day. I had never made it myself until this afternoon, and the process was a lot easier than I thought it would be. After doing a little research and finding a decent recipe, I modified it a bit and the results were too good not to share. 



1 lb. extra-lean ground beef

1 onion, chopped

1 can diced tomatoes

1 can corn

1 can black beans (or whatever beans you prefer)

1–1½ cups water

2–3 T. taco seasoning

¼ t. cayenne pepper

Salt and pepper to taste


1–1½ c. shredded cheese

Sour cream

Tortilla chips

Fresh cilantro



Brown meat with onions in a frying pan. Mix in taco seasoning and then drain off the grease.

Combine all of the remaining ingredients in a pot on medium heat. Add the meat mixture and then bring to a boil. Let simmer on medium-low heat for 5 minutes, stirring occasionally.

Serve with cheese and cilantro on top, add sour cream as desired, and eat with tortilla chips.



Sharing the Tradition: Recipes for Homemade Thanksgiving Pies

by Alissa Holm

Every year, my mom bakes between 5 and 10 pies of all flavors the day before Thanksgiving. In our family, pies are more than just a dessert—they’re a tradition. Nobody knows how to make pie better than my mother, so I’ve snuck into her secret recipe vault to uncover the best recipes for the two most classic, American, Thanksgiving pies—apple and pumpkin—and added to them her famous crust recipe.  Bon Appétit!


6 to 8 tart apples, peeled, cored, thinly sliced (6 cups) (Granny Smith & Golden Delicious are best – salted)
3/4 to 1 cup sugar
2 Tbsp. all-purpose flour
1 teaspoon cinnamon
Dash of nutmeg
Pastry for one double crust pie
2 Tbsp. butter
(If apples are sweet, sprinkle with 1 Tbsp. lemon juice.)

Mix dry ingredients into apples. Line 9-inch pie plate with pastry. Fill with apples, dot with butter. Moisten the crust around its top edges so the top crust will adhere.

Cut designs into top crust and lay it over apples; press top and bottom crusts together & crimp edges. Sprinkle with sugar, bake at 375–400 degrees for 40 to 50 mins., until done.



1 1/4 cup cooked or canned pumpkin or winter squash
3/4 cup sugar
1/4 tsp. ground ginger
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. flour
2 eggs, slightly beaten
1 cup evaporated milk
2 Tbsp. water
1/2 tsp. vanilla
1 unbaked (9”) pie shell

Combine first 6 ingredients; mix well; add eggs. Mix; add evaporated milk, water, and vanilla; mix well. Pour into pie shell. Bake in 400–425 degree oven for 45 to 50 minutes, until knife or toothpick inserted in center comes out clean. To keep crust edges from burning, gently cover with strips of aluminum foil.



(makes 4 single crust pies; 2 double crust pies )
4 c. flour
1/2 cup ice water
1 Tbsp. sugar
1 Tbsp. white vinegar
2 tsp. salt
1 egg
1 3/4 cups shortening (chilled)

Hint: A secret for good pastry is to have all ingredients as COLD as possible. Crumb dry ingredients & shortening until the size of peas. Whip the egg, then stir in water and vinegar; stir into flour mixture a little at a time until it sticks together. (Handle as little as possible.) Divide into 4 equal parts; roll out between wax paper or layers of plastic cereal bag (bag works best!).

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