MotherKaren

Fly'in Mark

2012-01-26T11:51:00.002-07:00

Father like Daughter

2012-01-25T10:47:00.000-07:00

My Whitney Bean:

My Valentine 2012

2012-01-25T10:45:00.002-07:00

Finally!, Snow

2012-01-23T13:42:00.002-07:00

It has been unusually dry this winter. So, when we finally received enough snow on which to sled we needed to move quickly.

New Up & Coming Adventure Writter--Daniel

2012-01-23T13:24:00.001-07:00

Raspberries in Winter

2012-01-23T11:50:00.000-07:00

It's like eating roses.

"C" is for Cookie

2012-01-23T11:29:00.000-07:00

People in our house have to make their own batch of chocolate chip cookies and then hide them. Sharing is determined on a moment by moment basis usually influenced by hormone and blood sugar levels. I can always collect a cookie because, "All the ingredients were mine in the first place:)"

I Love Sunflowers Even in a State of Demise

2012-01-23T10:22:00.002-07:00

I was speaking with Charlene in my ward and she is an energetic grandma who once was a farm girl in Oklahoma. Sunflowers are WEEDS!!! Yes, it is a challenge to clear them from the garden. It can feel like you're trying to rip out a narrow trunk tree. But, some of these hybrids are beautiful, don't you think?

Stuff for Whitney

2012-01-19T17:39:00.000-07:00

Several of the items in the layout are from Whitney's room--some of her favorite things.

Steve & Me

2012-01-19T17:37:00.000-07:00

Whenever I wear this sweater Bob says, "Wear'in your Steve Jobs sweater again." I felt it was time to memorialize it since Steve has passed.

Turn Around

2012-01-19T10:31:00.000-07:00

"Turn around and you're a young girl going out of my door.... Turn around and you're tiny. Turn around and you're grown." lyrics by Harry Belafonte, Alan Green & Malvina Reynolds

He Wore a Teeny Weeny Polka Dot

2012-01-18T14:06:00.001-07:00

Only Sissies Need Gloves

2012-01-18T12:41:00.001-07:00

Gotta Love It, Baby

2012-01-17T14:42:00.002-07:00

The Will Ferrel quote is pretty funny on this scrapbook page. He says, "Whenever someone calls me ugly, I get super sad and hug them, because I know how tough life is for the visually impaired."

Brad's Grown-Up Christmas 2011

2012-01-10T17:01:00.002-07:00

Wow! I worked this one till the paper had a hole in it. Finally, I trashed everything except the tag/text and the extraction of Brad.

Barbie Head Party

2012-01-09T13:19:00.002-07:00

Whitney let Shannon do her hair. I was worried. Whitney can be pretty sensitive about her hair.

Sunday Clothes

2012-01-09T11:43:00.001-07:00

The difference in time required to dress and to undress for church is phenomenal in Daniel's case.

Adventure RC by Mark

2012-01-08T15:46:00.002-07:00

The RC hobby is quite the adventure. You never know when you'll need to dead-stick your landing, go swimming to fish your plane out of the Jordan River or grab the latest Tower Hobbies catalog from beside the toilet to order another engine--which means the last crash was bad, really, really bad. And, I don't mean "sick," "bad." I mean BAD!

All the credits are in the shades. The sunglasses that is. A cute red-headed photographer took Mark's photos. Cntrl "+" will zoom in your screen. Hint: she has really thin, long legs.

Cirque Citrus

2012-01-08T15:31:00.000-07:00

This holiday season I was reminiscing about the oranges, lemons and grapefruits Aynie and Bryce brought home from his family in Mesa, Arizona last year. It was a wonderful gift. Such divine citrus I had to wax poetic.

These are authentic slices of Larson oranges....yum.

For Aunt Rosanne:)

2012-01-08T15:25:00.003-07:00

Here's a photo of Shannon's bike.

I What to Ride My Bicycle

2012-01-07T09:58:00.000-07:00

Needy Tree

2012-01-03T12:29:00.002-07:00

Whit and I found a tree in need of help:)

Yuppppah! I Found One, Barely

2012-01-03T12:28:00.000-07:00

Big Springs Christmas Hike 12.26.11

2012-01-03T12:22:00.000-07:00

Out of seven possible participants in the Big Springs Christmas hike we had four. Hummmmm, that's more than half:) Bob was the photographer. Did we even get a photo of him?

Doodle Christmas Card from 2008

2012-01-03T09:53:00.001-07:00

Here's a 2012 treat! A previously unpublished Smith Christmas card:)

Whitney Bean Bunny Bear

2011-12-08T11:14:00.001-07:00

At 12 years old the hormones have got to be roiling. Sometimes she is good, very, very good and other times she is horrid. Most of the time she is very, very good, and sometimes she will practice. I figure she won't see this post because I'm sure she'd rip my head off.

Lava Hot Springs November 23, 2011

2011-12-03T21:26:00.001-07:00

Lava Hot Springs November 2011

2011-12-03T21:24:00.001-07:00

Shannon's New Dooooooooo

2011-11-29T17:32:00.001-07:00

A little Christmas present for Shannon a bit early. Haley McIntosh did a good job cutting Shan's hair according to Shan's specifications. I discovered it's called an "A-line"--I also say a "bob," too. It's darling.

Ocean of Clouds

2011-11-18T13:00:00.001-07:00

Bob captured a couple of HDR photos of the sunset two days ago. Very, very nice--

Shannon's Birthday Chullo Hat

2011-11-18T12:42:00.001-07:00

Hey, I finished it one month from the time I received the kit from knitpicks.com. Shannon picked out this chullo hat for her birthday which was in October. She really, really likes the llama patterns, so I squeezed them all in. She looks great in it and you know a teenager likes it if she wears it to school:) Shannon also picked "autumn colors" for her ortho rubberbands. Very complementary I think.

Autumn Light

2011-11-09T16:30:00.000-07:00

I love it. I love the colors of autumn light. Here's an HDR(high dynamic range) photo of our front porch.

Autumn Color

2011-10-24T15:53:00.000-06:00

I love it--all the color on the trees and bushes. I had spotted a beautiful maple on Bonneville Shoreline Trail while I was biking, so I hauled the family up there for some family portraits and solo portraits. Everyone kept asking, "What about Aynie?" Well, that girl has grown up a moved across the old US of A:) Here are the results:

So, serious, hummmmmmmm.

Here's the band, cause it looks like an album cover.

Happy Birthday, Whitney

2011-09-21T11:16:00.001-06:00

Whitney is soooo smart she doesn't need to go to school on her birthday. She helped me take Hazel to the vet again. Last week we had a foxtail removed from Hazel's paw. It had abscessed. Since then she developed a patch on her lip that lost pigmentation and now has become ulcerated. Lovely, NOT! Maybe its chew toys. She's a little young for an autoimmune disease Vet Benson said. She does have indications of allergies. She's licking the bottom of her paws a lot and they are red. --Treatment-- Benadryl and wait and see.
Whitney needs a better birthday post than this. Let's get mak'in a cake.

Ayn & Bryce Graduate from BYU

2011-09-17T22:16:00.000-06:00

YES! Click here for more photos.

Mark's Homecoming Dance 2011

2011-09-17T22:03:00.002-06:00

Mark "be the man" in that TUX! Here's a link to a few more photos--More of Mark

TOGOF 2011

2011-09-06T11:21:00.001-06:00

Aunt Janelle is awesome. She and some friends threw together a "homemade" sprint triathlon--shirts and everything. Here is a link to some photos of the tri:) Awesome people doing TOGOF 2011.

Kitchen Makeover Hangover

2011-04-25T12:42:00.000-06:00

We're not done yet, but at least the sink is in! Two weeks without the sink--awful. But the stove--didn't matter. Bob has bought the 2" alder lumber to make the end grain high bar counter next. Ayn calls the wall color "pumpkin pie." Behr calls it Butter Rum. Both sound good to me.

I'm like'in this medallion over the stove.

Remember the BEFORE?

Yeah! He looks young. This photo was in 2002 when the cabinets looked newer and spiffier.

Cone of Shame

2011-04-25T12:29:00.000-06:00

I was mountain biking with Hazel. I heard her yelp and then she continued on. She's a trooper because she finished the ride with me. The next morning Shannon and Whitney found her wound. We think she ran into a broken off stick.

Challah or Egg Bread

2011-04-04T23:11:00.000-06:00

10 egg yolks! Can you believe it? I guess this makes two 2 lbs. loaves. Five egg yolks a piece is not that bad:)

Every recipe from Peter Reinhart's Artisan Bread Every Day is awesome. This type of enriched egg bread recipe can be used for dinner rolls, cinnamon buns, yeasted coffee cake and sweet or savory swirl breads.

In this recipe you make the dough and refrigerate it overnight or up to 4 days.

2 1/4 C (18oz/510g) lukewarm water (about 95F or 35C).
1 1/2 T (0.5 oz/14g) instant yeast (I use Dry Active Yeast and its OK, too)
10 egg yolks (6 oz/170g) depending on weight
5 T (2.5 oz/71g) vegetable oil
6 T (3 oz/85g) sugar, or 4 1/2 T honey or agave nectar
1 T (0.75oz/21g) vanilla extract (optional) --I used it. It was good!
7 1/2 C (34 oz/ 964g) unbleached bread flour
2 1/2 tsp (0.66/ 19g) salt, or 4 tsp coarse kosher salt
1 egg white or whole egg, for egg wash
2 T water, for egg wash
2 T poppy seeds, sesame seeds, or a combination, for garnish (optional)--I used poppy seeds.

Do Ahead
Combine the water and yeast in a mixing bowl and stir with a whisk to dissolve. Add the egg yolks, oil, sugar, and vanilla and whisk lightly to break up the egg yolks, then add the flour and salt. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use a large spoon and stir for about 2 minutes. The dough should be coarse and shaggy. Let the dough rest for 5 minutes.

Switch to the dough hook and mix on medium-low speed, or continue to mix by hand using a large, wet spoon, for 4 minutes.

Use a bowl scraper to transfer the dough to a lightly floured work surface, then dust the top of the dough with flour. Lightly knead for 1 to 2 minutes, adding more flour as needed to prevent sticking. The dough should be soft, supple, and tacky but not sticky. Form the dough into a ball, place it in a clean, lightly oiled bowl, and cover the bowl with plastic wrap. Immediately refrigerate the dough overnight or for up to 4 days. It will double in size as it cools. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)

On Baking Day
Remove the dough from the refrigerator about 2 hours and 10 minutes before you plan to bake. Transfer it to alightly floured work sufrface and cut it into the desired number of pieces to make strands for braiding, making sure all of the pieces are the same weight. Flatten each piece with your hand, then roll the pieces into a cigar or torpedo shape. After doing this with each piece, return to the first one and roll it out into a rope 10 to 14 inches long. (The bigger the piece of dough, the longer the rope.) Make sure each rope is the same length.
I checked YouTube for ways to braid the Challah. I like this five strand braid. Once the loaves are braided, transfer them to a sheet pan lined with parchment paper or a silicone mat.

Make an egg wash by combining the egg white (or a whole egg) and the 2 T of water and whisking briskly until thoroughly combined. Brush the entire visible surface of the loaves with the egg wash, then refrigerate any remaining egg wash and let the loaves rise. Brush with the egg wash again, then sprinkle on the optional seeds. A combination of poppy and sesame looks very impressive. Let the loaves rise at room temperature for about 1 hour, or until increased to about 1 1/2 times their original size.

About 15 minutes before baking, preheat the oven to 350F (177C), or 300F (149C) for a convection oven.

Bake for about 20 minutes, then rotate the pan and bake for another 15-30 minutes, until the loaves sound hollow when thumped on the bottom and the internal temperature is about 190F (88) in the center. If you used a whole egg in the egg wash, the crust will get darker than with an egg white wash; don't be fooled into thinking the bread is done until it passes the thump and temperature test. The crust of the loaf will seem hard when it first comes out of the oven, but it will soften as it cools.

Cool on a wire rack for at least 45 minutes before slicing or serving.

What a Terrific Email I Received from Shannon

2011-04-02T09:12:00.001-06:00

A Mother's Love

I love you like a mom would her child

Her child so meek and mild

But then her child begins to grow

And then out of the house she will go

That mom will always love that child

And that mother will never let that child go.

This is a little poem I made up just now.

Love,

Shannon

P.S. A mother's love

P.P.S. You sould send it to your mom

April Fools--I've Got Truck Nuts

2011-04-01T15:26:00.000-06:00

These make me look tougher.

I've always wanted them. They are a bit small, but small is better than none. Wow! Bob was thinking ahead when he was at Home Depot the other day.

Off to Prom Mark Goes

2011-03-31T11:54:00.000-06:00

He seems a little eager to me.

A water balloon answer at the front porch. We all got wet. I've filled water balloons and this had to have taken hours. The letters were in the balloons--in a few of the many, many balloons.

Kale Chips

2011-03-31T11:51:00.000-06:00

That asparagus photo of Bob inspired me, so I made kale chips. Douse the clean kale pieces in olive oil. Sprinkle with about 2 tablespoons of parmesan cheese, salt and peper. Bake at 350 for 10 minutes and voila'. They are crisp and delicate, but never mind the veggy burps later.

Asparagus Boogers

2011-03-31T11:47:00.000-06:00

I gotta keep Bob humble by publishing this wacky photo. We all know how guapo he is when not modeling veggies.

Shannon's Science Fair

2011-03-31T11:43:00.000-06:00

Shannon and Bob worked on an awesome science project together. It involved an effort to make the process of hydrolysis more efficient because hydrogen is a useful fuel. Shan was the only 7-8th grader from Oak Canyon to compete--so, not much competition at the school level. At the district level she was awarded the opportunity to attend the regional science fair called the Central Engineering and Science Fair at BYU. Shan said that it was fun to perform the experiments with dad, but the research paper and sitting around at the fairs was BORING!

Learning Can Be Fun!

You Know You're a Utahn When...

2011-02-25T09:18:00.000-07:00

The Hills are Alive

2011-02-11T15:28:00.000-07:00

With the sounds of the Smiths hollering down the slopes
The two behind me are NOT "high-fiving."

Major hat hair.

I Spy a Retainer Case

2011-02-11T15:13:00.000-07:00

Can you find the retainer case in my backyard? Hint: It's white and shaped like a jack-o-lantern smile.

Scroll down to see the answer.

Close. Here's where it is.

Mark thought the retainer case would protect his retainer. $118 NOT! This current retainer was only two weeks old. At least it wasn't a "holly" retainer which are $300.

Dixie's Bosch Foolproof Bread

2011-02-07T17:22:00.000-07:00

Dixie demonstrated how to make 100% whole wheat bread at our mid-week meeting. She frequents the Bosch store bread-making classes and shared her knowledge with us. Here is a republications of the Bosch store recipe.

Recipe Ingredient
                        Whole Wheat                White                 Half & Half           Cinnamon Rolls

Water 90F                 6 C                  6-7 C                 6 C                   3 C

Salt                           2 T                    2 T                   2 T                    1 T

Oil                            ½ C                   ½ C                  ½ C                  1/4 C

Liquid Lecithin         2 T                    2 T                   2 T                   1 T

Honey                       2/3 C                 n/a                    ½ C                 ½ C

Brown Sugar             n/a                    n/a                    n/a                    n/a

Sugar                         n/a                    1 C.                  n/a                    n/a

Dough Enhancer        2 ½ T.               2 T.                 2 T.                 1 T.

Vital Wheat Gluten    2 T.                   2 T.                 2T.                   2 T.

Hard Wheat Flour      8 ½-15C           81/2 -16 C      7 white/7wheat    4-7.5C

Powdered Milk          n/a                    1 C                 n/a                   ½ C optional

Potato Flakes              n/a                   1 C                  n/a                   ½ C optional

Instant Yeast (SAF)    2 ½ T.              2 ½ T.             2 T.                 1 ½ T.

Mixing Instructions:

For Bosch Universal Wheat combine 6 C. warm water and 8-9 cups fresh wheat flour. Using the dough hook mix to paste consistency. Mix in 2 ½ T. yeast then add salt, honey, oil, lecithin and gluten. Turn machine to speed one and add additional flour until dough pulls away from sides of bowl. As motor bears down increase to speed 2 carefully in order to not add too much flour. Let knead 7-8 minutes and then add dough enhancer. Knead two more minutes for a total of 9-10 minutes. Use shortening on your hands to form loaves. Take dough immediately form bowl. Pinch off enough dough to fill non-stick loaf pans ½ -2/3 full. Press dough evenly into pan. Cover with plastic to keep moist and let rise until doubled (approx. 1 inch above top of pan.) Place in preheated oven at 350 F. Bake 30-35 minutes. Internal temperature will be 180-185F. Yield: 5-6 1 ½ lb. loaves.

For Bosch Universal White follow the same instructions as above except mix only 5-7 minutes once dough has pulled away from sides of bowl. Add dough enhancer after 5-6 minutes of kneading. Follow same baking instructions. Yield: 5-6 1 ½ lb. loaves.

For Bosch Universal Wheat/White combine 6 C. warm water, 7 C. wheat flour, 2 C. white flour. Using dough hook mix to paste consistency. Mix in 2 ½ T. yeast, salt, oil, honey and lecithin. Turn mixer to speed 1 and add additional flour until dough pulls away from sides of bowl as motor bears down turn mixer to speed 2. Let knead for 4-5 minutes. Add dough enhancer and let knead 2 more minutes. If too sticky, add additional flour to eliminate stickiness. Take immediately out of bowl. Fill loaf pans ½ full and press dough down into pan. Follow wheat bread baking instructions. Yield is approx. 5-6 1 ½ lb. loaves.

For Bosch Universal Cinnamon Rolls use the same mixing instructions as Wheat Bread. Remove the dough once it is kneaded and roll it out on a lightly oiled surface into a large rectangle about 16” x 36” and ¼” thick. Melt 6 T. butter and spread over dough. Spread 1 ½ C. brown sugar and 1 T. cinnamon evenly over dough. Roll up dough jelly roll style seam side down on table. Cut into 1 inch slices with floss or string. Slide string under the roll, cross it over the top, and pull apart. Place rolls on oiled baking sheet. Let rise until double in size. Bake at 350 F for 13-18 minutes. Yield 32 rolls.
(Glaze: Mix 3-4 T. milk and 2 C. powdered sugar together till you have a syrup consistency. Flavor with 1 t. of vanilla and ¼ t. of almond flavoring. I add a sprinkle of salt, too. –Karen)

Marta D's White Bread

2011-02-07T15:03:00.000-07:00

This is so magnificent I had to post a photo. Marta hauled her bread machine to my house and demonstrated how she makes white bread and 68% whole wheat bread. The whole wheat version didn't rise to this extent and so it didn't warrant a photo.

Here's the recipe which Marta makes in a bread machine. She got the machine from KSL.com for $10--She also has a gorgeous red Kitchaid mixer. Marta does not cook the dough in the machine. She only uses the machine to knead the dough. It has a "dough" setting which kneads the dough for about 20 minutes and then proofs the dough before you shape it and put in 81/4 by 4 1/2 inch bread pans. OK--the above photo pictures bread the was baked in 5 X 9 inch bread pans. So, if you want ex-large loaves use two 5 x 9'ers, otherwise use three 4 x 8'ers. It all depends on who you want to impress.

White Bread
Combine the following ingredients in the bucket of a bread machine:
4 T. melted butter
3 T. honey (heaping)
1 tsp. salt
2 eggs
1/2 C. greek yogurt or homemade yogurt 2% milkfat
1 1/2 C. hot water from sink
1 T. heaping, Instant yeast (SAF)
8 C. white bread flour
Process:
Use a wooden spoon to help the dough come together as the machine kneads. During the first 8 minutes of kneading assess the moisture level of the dough. Marta makes a very stiff dough. It is not sticky or even "tacky." Sprinkle extra flour on the dough ball to create a stiff dough. (I was surprised how stiff this dough is, but how well it rose.) The machine's dough cycle finishes after a total of 1 1/2 hours kneading and proofing. The dough is lifting the machine's lid by this time.

Marta removes the dough from the bucket and rolls three rectangles with a rolling pin about the width of her bread pan and 3/4 inch thick. She rolls up the rectangle and places the loaf seam side down in the pan. Spray dough with oil and cover loosely with plastic wrap. The dough will need room to expand. It rises quickly, so check the loaf after 45 -60 minutes. When a knuckle-indent does not bounce back quickly it is ready to bake at 350 for about 30 minutes. I used a convection oven for this dough. The dough was 200-205 F on the interior when I removed it from the oven.

68% Whole Wheat Bread
Marta uses the above recipe but substitutes 5 C. of whole wheat flour for for 5 C. of white flour. She also adds 1 T. of canola oil.

Multigrain Bread from Cook's Illustrated

2011-02-04T12:45:00.000-07:00

This bread as great! It's pretty light considering the 7 grain cereal, whole wheat flour and sunflower seeds.

Multigrain Bread
Published March 1, 2006.
Makes two 9 by 5-inch loaves
Don't confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled "7-grain." Our favorite brands of 7-grain mix are Bob's Red Mill and Arrowhead Mills. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.

Ingredients
6 1/4 ounces 7-grain hot cereal mix , 1 1/4 cups, (see note above)
20 ounces boiling water (2 1/2 cups)
15 ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface
7 1/2 ounces whole wheat flour (1 1/2 cups)
4 tablespoons honey
4 tablespoons unsalted butter , melted and cooled slightly
2 1/2 teaspoons instant yeast
1 tablespoon table salt
3/4 cup pumpkin seeds or sunflower seeds, (unsalted)
1/2 cup old-fashioned rolled oats or quick oats

Instructions
1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.

2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional
all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Follow illustrations 1 through 3 below to shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.

Step-by-Step
Getting the Loaf into Shape

1. With short side facing you, starting at farthest end, roll dough piece into log. Keep roll taut by tucking it under itself as you go. 2. To seal loaf, pinch seam gently with thumb and forefinger. Spray loaves lightly with water or nonstick cooking spray.

3. Roll each dough log in oats to coat evenly. Place loaf seam-side down in greased loaf pan, pressing gently into corners.

What is Lecithin?

2011-02-03T13:22:00.000-07:00

Dixie W's Bosch bread recipe called for lecithin. Some of the ladies asked what it was. Here's a bit of what I found:

LECITHIN - Naturally occurring in soybeans, available in liquid or granule form; used to lightly coat baking pans to prevent sticking (use 1/3 part liquid lecithin with 2/3 part oil); it is a fat emulsifier and can be added to smoothies, in Better Butter recipes, in bread dough and other baked goods. http://realfoodliving.com/faqs/real-foods-glossary

Dough enhancer is listed separately from lecithin in the Bosch "Foolproof Bread" recipe, but lecithin is one of numerous dough enhancers. Lecithin "[h]elps keep bread fresher longer & works with the gluten to make a lighter bread. It also helps make the bread moister and acts as a mild preservative. Made from soy or egg yolks. Comes in liquid or granular form. Use: 1 Tablespoon per cup of flour." http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php Eggs, sugar, honey, oil, everything other than flour, water, yeast and salt are dough enhancers.

Dutch Oven Makeup

2011-01-24T12:44:00.001-07:00

I hauled out one of my dutch ovens in order to roast a rather large brisket. Although it smelled a little rancid I proceeded. The onions and browned brisket easily overpowered that little smell, but I knew that apple pie baked in the same pot would not. So, besides Monday laundry, it's Monday dutch oven makeup time. It definitely needs some foundation--several layers even.

You gotta season a dutch oven because the cast iron rusts very quickly. To prevent the rusting you apply a thin coating of oil or fat to all the surfaces of the pot and lid. Bake the oven and lid for 30-40 minutes in a 350 to 400F oven or barbecue grill. (I use a grill because of the stinky smoke coming off the pot.) Apply another coating of oil with tongs and a sturdy paper towel dipped in oil. Bake again for 30 minutes. Some people put on 5-8 layers on a new pot. Let the pot cool. If the surface is tacky bake it again for 40 minutes.

FAFSA Headache

2011-01-24T12:27:00.000-07:00

After reviewing my blog it seems all I do is eat, take photos of food, prepare to make food and then photograph food. Naaaaah. I also try to fill out FAFSA (Free Application for Federal Student Aid) forms online. The typing is no problem. It's the finding of financial info that is a pain. Mark, my sassy teenager would say, "Whaaaaaaaaa," his current sassy word. You have to fill out the FAFSA if you want to apply for any scholarship at university level.

Sour Cream Enchiladas

2011-01-24T11:49:00.002-07:00

While Julie P. and I were waiting for the ward choir to arrive for an early morning warm-up I mentioned I smelled of etude parfum "browning brisket." Julie said hers was "sour cream enchiladas." One thing lead to another and Julie revealed her recipe source, http://thepioneerwoman.com/cooking/2011/01/sour-cream-enchiladas/ Check it out for a step-by-step how to and nifty recipe printing. The site is full of beautiful photos and Ree, the blogger, is a hoot!

This recipe calls for cilantro. I love this herb. Two of my six kiddies hate it. Majority rules. I've got a great south window for wintering over this cilantro plant I dug up from the garden last Fall. Try starting basil from seed in doors for those gourmet recipes of yours. Beware of cheap potting soil--it doesn't absorb water very well. I know. I tried it.

Morning Glory Muffins

2011-01-21T17:07:00.001-07:00

From the King Arthur Flour Company this recipe, a throwback to the "back to the land" '60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great "eat in the car" treat—they need the enhancement of neither butter nor jam (though either—or cream cheese—wouldn't be out of place).

1/2 cup (2 1/2 ounces) raisins

2 cups (8 1/2 ounces) King Arthur whole wheat flour, traditional or white whole wheat

1 cup (7 1/2 ounces) brown sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups (7 ounces) carrots, peeled and grated

1 large tart apple, peeled, cored, and grated

1/2 cup (1 1/2 ounces) sweetened shredded coconut

1/2 cup (2 ounces) chopped walnuts

1/3 cup (1 1/2 ounces) sunflower seeds or wheat germ, optional

3 large eggs

2/3 cup (4 5/8 ounces) vegetable oil

2 teaspoons vanilla extract

1/4 cup (2 ounces) orange juice

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

To make the muffins: In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).

To bake the muffins: Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

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Cookie Boss

2011-01-20T13:18:00.000-07:00

Bradley and I concocted an idea late last night to honor Jefferey J.'s 18th birthday. Last year no peers remembered his birthday, so Brad wanted to surprise him at school this year.

Brad left early, 6:30AM, for Jazz Band and I got to work on what Brad thought would be a large chocolate chip cookie. After watching several episodes of Cake Boss on Netflix last month I was inspired to make a pizza cookie. Fondant stored from Ayn's wedding was ready to be tinted to colors of cheddar and pepperoni.

Here's want I did:
First, the sugar cookie dough patted into a 14" round cake pan and bake 20 minutes.

Then roll out the red fondant with sprinkles of ground pepper. I thought the touch of spicey heat would taste good with all that sugariness. Thin the pepperoni with a ball tool.

Apply the red tinted apricot jam. Whitney's clean, delicate fingers did this job.

Grate the orange and white fondant. Apply pepperoni.

Broil momentarily. Bob's propane torch browned the top of the pizza.

Voila!
Bon Appetite, Jefferey:)

Here's a video of the cookie presentation. Click here!

Chewy Sugar Cookie Recipe for Pizza Cookie

2011-01-20T13:09:00.000-07:00

I used Cook's Illustrated recipe published October, 2010, for the sugar cookie dough in my pizza cookie. Yummmm, real butttter!

Here it is:

Chewy Sugar Cookie
Makes 2 dozen cookies. Published November 1, 2010.

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

Ingredients

2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon table salt

1 1/2 cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling

2 ounces cream cheese , cut into 8 pieces

6 tablespoons (3/4 stick) unsalted butter , melted and still warm

1/3 cup vegetable oil

1 large egg

1 tablespoon milk

2 teaspoons vanilla extract

Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
2. Place 1½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

3. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.
4. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
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Yummy Bread

2011-01-18T08:15:00.001-07:00

So I've been testing bread recipes from that book from the library, Artisan Baking Across America by Glezer. I concentrated on the sourdough chapter. The baker uses a tiny piece of fermented firm sourdough starter and makes a levain the night before baking. The levain is the firm sourdough mixed with water and different flours and left to ferment for 12 hours. Fun, fun, fun and yum, yum, yum. So far I've been successful. Glezer tells you every move to make and that increases the likelihood of baking success. I've put my $5 Walmart baking stone to use for these loaves.

Can you find the hidden letter in the above photo?

Martin Luther King/ Human Rights Day

2011-01-17T23:07:00.000-07:00

The scouts, including my son Bradley, placed flags out early this morning and then took them down at dusk. Some of the beautiful pink light caught my attention while I was in the kitchen and I ran out into the middle of the street to photograph the sunset and the sidewalk and the street. I had to get down in the nitty gritty to make the sidewalk look as beautiful as the sky.

I am so blessed, lucky, that I get to revel in freedom here in the US of A. Just two days ago I was telling Whitney and Shannon how during part of the 20th century women were not allowed to vote. We had to be rogue to follow nontraditional careers. Its awesome the opportunities we have now. This is especially apparent to me after I read, Wild Swans by Jung Change.

Note from Sweet Cheeks

2011-01-14T11:52:00.000-07:00

Shannon sent me this email yestday. Wow, she is amazing. I love her sooooooooooooooooooo much. This is what she typed:

"some times i wonder why children are embarrassed by there parents. i sore i'm embarrassed by you some times but really i'm grateful that your there for me, and always will be."

OK. I can totally understand why I would/could embarass my children--LOOK at this hair!

No, I really don't think it's the hair that gets them embarassed. If I didn't embarass them I wouldn't be doing my motherly duty. I think it's the way I act. I love not being 13 yrs. old. I love it. Love it. LOOOOOVVVVEEEE it.

Sweet Rolls to Die Forrrrrr

2011-01-12T14:29:00.014-07:00

Bradley needed food for his book group in AP English this morning. I convinced him that he didn't want two Costco take and back pizzas--that would set me back $20. Referencing an artisan bread making book I have checked out from the library, Artisan Baking Across America by Glezer, I made sweet dough last night. Chilled it till 6:30AM and began speed warming it in the microwave. Several 30 second bursts on defrost and folds of the dough, voilla. They rose while Whitney and I were at harp lessons. I had to try one. I needed something to counter that four cups of spinach in my green smoothie yesterday. By the way, I drank the whole blender full.
Here's a link to the recipe.

MotherKaren's Green Smoothie Demo

2011-01-11T16:15:00.000-07:00

You gotta click on the link and watch MotherKaren make a green smoothie. This sucker has 4 cups of raw spinach in it AND it tastes great! --Just ask Daniel
Click here to watch MotherKaren make her green smoothie.

I've Gotta Point to Pick with You, Bob:(

2011-01-10T19:40:00.000-07:00

So, I didn't hear the score properly. I didn't think you would deny me my one little point, but noooooo. One point--and you were ahead, too. I think you were having man issues because I finally won a game just prior to this.
I am woman. Hear me,...I mean, give me my POINT!:)

Luscious Lemons

2011-01-10T19:35:00.001-07:00

The kitchen smelled terrific and so did my hands. These lemons are exquisite. Now for the lemon bars.

Shannon is a pro at making lemon bars. Welike this recipe from Cooksillustrated.com:

Perfect Lemon Bars
Makes about two dozen 1 1/2- to 2-inch squares. Published May 1, 1998.

The lemon filling must be added to a warm crust. The 30-minute chilling and 20-minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it into the crust. Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days.

The Crust
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan

Lemon Filling
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 teaspoons grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
Instructions
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it (see illustration 1, below).

2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.

3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.

4. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Following illustrations 3 and 4, below, transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.

Step-by-Step
Making the Lemon Bars
1.Lay first sheet of paper lengthwise in pan. Dot the first sheet with butter and lay second sheet crosswise over it.

2. Use fingers to press a crust mixture into a 1/4-inch layer over the bottom and about 1/2 inch up the sides of the pan.

3. After cooling the bars, grasp the edges of the lengthwise paper and lift the bars onto a cutting board.

4. Peel the paper down and off the edges, then cut serving-size bars using a knife or pizza cutter.
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Ludwig the German Angora

2011-01-06T14:11:00.000-07:00

This is King Ludwig,the German Angora rabbit. (The real Ludwig built the "Disney" castle in Germany.) This rabbit is ready to be sheared for some yummy yarn, but I think we'll leave him cloaked so he can reside in the garage till Spring.

Luscious Oranges

2011-01-06T12:24:00.000-07:00

Ayn and Bryce brought home two large cases of Mesa AZ oranges. Here's a "yell-out" for Jessie and David.............THANK YOUUUUUUUUUUUUU.........These are the best oranges I've ever eaten and drank, sooo mild and sweet! Now, to juice the lemons, yum. Here come lemon bars.

Temple Square 2010

2011-01-05T17:08:00.000-07:00

The temperatures were not has frigid this visit to The Square. I remember one year when we needed to wear snow pants it was so cold.

Cabo Reef

2010-12-16T14:04:00.000-07:00

Shannon and all the kids enjoyed checking out the reef critters.

Pano of Cabo

2010-12-16T13:37:00.000-07:00

Bob's Heart Tattoo

2010-12-16T12:43:00.000-07:00

WOW! Now that's love. To tattoo a heart under your fingernail on your ring finger.

Sneak Peak of Hillyard's Christmas 2010 Photo

2010-12-06T11:38:00.000-07:00

I had the hardest time getting Ethan, Austin and DARIN to look at the camera:)
Otherwise, this is a very photogenic group--must be that awesome gene pool.

I couldn't get Elder Darin to sit for this one.

Daniel's Baptism

2010-12-06T11:24:00.000-07:00

Now our youngest has been baptized. He was excited. We had family and friends over for food afterwards. What good times.

Chuck--The New Addition

2010-12-02T12:07:00.000-07:00

Whitney likes cute, furry critters. Meet her September birthday present. You can't get cuter or furrier than a fuzzy lop.

Merry Christmas from the Smiths

2010-12-02T11:01:00.001-07:00

No wayyyyyyyy! Another year gone by. Well, at least I'm not bored. I figured I don't need to construct a traditional Christmas newsletter for the family. You simply need to scroll down through the blog and "voila"--you have it.

In case you have trouble identifying patterns here is a head's up. Back in August I entered by photography phase. A year before that it was my "Julie Child" cooking phase. Mind you, I haven't left my cooking phase and because of this I can't leave my 'mountain biking/P90X phase; consequently, exercising makes me hungry so I magnify my cooking phase; whereupon, I practice my photoshoping techniques through my photography phase because I need to lose a few pounds and wrinkles digitally. While I'm photoshopping I smell like almond extract because I've had to reenter my cake decorating phase on account of numerous weddings of persons extremely close to me. Other persons of familial closeness have been learning to drive and I've had to reenter my driver's ed phase which has exacerbated my need for botox because of extreme facial contortions caused by high levels of fear. These high levels of fear have been coupled with high levels of adrenaline as a result of participation in a zip line game in Puerto Vallarta with a group of jovial Mexican men. Fortunately, my blood levels have returned to normal via the ingestion of very dense textured, almost fudgey brownies made with 72% cacao and unsalted butter. Oh, and don't forget the nap.

So, how about YOU?

Serendipitous Portrait

2010-11-16T22:37:00.000-07:00

Daniel has a multitude of tee shirts filled with Hazel holes. It was rare to catch these two not rough-housing.

Janelle's Handsome Boy

2010-11-12T11:53:00.002-07:00

I thought Grandma & pa Hillyard would like to see this.

Yellow Aspens

2010-11-12T11:49:00.000-07:00

The autumn colors are beginning to decline. The aspens around our home have had an especially colorful season.

Porch Still Life

2010-10-29T13:06:00.000-06:00

My 14th Halloween Parade

2010-10-29T13:03:00.000-06:00

Dad Needs a Nap

2010-10-27T12:31:00.000-06:00

Old House in Lindon

2010-10-27T12:19:00.000-06:00

This would make a lovely garden cottage don't you think?

Fall Foliage

2010-10-25T14:29:00.000-06:00

This cool rain this weekend enhanced the colors of the autumn leaves. I loved it!

New Portraits

2010-10-25T14:25:00.000-06:00

GO'in to Church

2010-10-25T13:46:00.000-06:00

Click on this Link

13 May Be OK

2010-10-19T14:15:00.000-06:00

Wow! Shannon has none of the physical limitations I had when I was 13, except maybe for wildly fluctuating hormone.

Spunky Whitney

2010-10-19T13:27:00.002-06:00

Lovely Family

2010-10-13T14:20:00.000-06:00

I've been working on some portraits. Practice, practice, practice.

I forgot the lense hood and I have some sun flare here in Daniel's photo--and not in an artsy manner, either.

The Great Pumpkin

2010-10-06T15:03:00.000-06:00

This is one of the biggest from the garden. Not competition size, but still autumn fun.

AFTER Facelift

2010-10-06T15:00:00.003-06:00

BEFORE Facelift

2010-10-06T15:00:00.000-06:00

I Need New Material

2010-10-06T14:58:00.000-06:00

All right. I think I need something more to photograph than wet flora.

Yellow Everywhere

2010-09-30T10:33:00.000-06:00

I used to like the song Yellow Rose of Texas when I was little. I'm still working on close-ups.

UT State Fair--Yippeeeeeeee!

2010-09-29T14:13:00.001-06:00

No chickens. Did jayah hear me? Can you believe it? No fancy chickens anywhere at the Fair, just many, many trinket vendors and this:

Peaches Come from a Can NOT-------

2010-09-29T14:03:00.000-06:00

The peach in Shannon's right hand weighed in at a whopping 10.4 ozs. Who would have thought that measly tree could crank out 16 of these whoppers.

Ayn's Wedding Reception Pics

2010-09-29T13:43:00.000-06:00

Wedding Pics

2010-09-29T13:17:00.000-06:00

Dan My Little Man

2010-09-29T12:41:00.001-06:00

Last week Daniel noticed he didn't have nearly the scrapbooks that Aynie has, eight vs. two. I hung my head in shame and vowed to get scrapp'in.

Teaser for Ayn's Wedding Posts

2010-09-10T14:30:00.000-06:00

I can't help myself. Here's my computer screen background.