French Toast Casserole - Ray Miles
During the 1990’s many from the Trinity family participated in the “Walk to Emmaus” movement. This recipe is from the Fall 1995 Women’s Walk.
1 loaf French bread or 16 slices white
1 8 ounce package cream cheese softened
12 large eggs
2 cups whipping cream
½ cup maple syrup
½ teaspoon maple flavoring
Cut bread into 1 inch cubes. Place cubes in a lightly greased 9x13 pan and set aside.
Beat cream cheese at medium speed with electric mixer until smooth. Add eggs and next three ingredients, beating until blended. Pour over bread cubes. Cover and refrigerate 8 hours (overnight.)
Remove from refrigerator and let stand at room temperature for 30 minutes. Bake at 375 degrees for 40-50 minutes until set, covering with foil after 25 minutes. Serve with additional maple syrup.
Garlic Green Beans - Joni Pace
2 pounds fresh green beans, rinsed and steamed
1 lemon, use zest from entire lemon
½ cup fresh parsley, finely chopped
½ cup fresh Parmesan cheese, grated
3 cloves garlic, minced
1 teaspoon virgin olive oil
Salt and pepper to taste
Place all ingredients in bowl and mix.
Pistachio Salad - Phyllis Alter
1 medium can fruit cocktail with juice
1 medium can pineapple tidbits with juice
2 bananas
1 cup miniature marshmallows
½ cup chopped nuts
1 ½ cup Cool Whip
Mix ingredients, then sprinkle one 3 ounce package pistachio pudding over top and stir. Let sit for several hours before serving.
Nut Sales
In the early 1980’s Boyd Staples of Chico, California came to Idaho Falls looking for non-profit organizations for his “Fund raising in a Nutshell.” Ellen Kaiser was church secretary. She took the project first to the UMW who didn’t need another fund raiser (the bazaars were still going strong.) Then she took it to Eastern Star who also turned it down, so it wound up in the UMY mailbox. The Sr. High Youth started the project on a small scale, which grew increasingly more profitable each year. Boyd Staples Company became Jollies and we continued to sell nuts. The United Methodist Women picked up the project in the 90’s.
Candied Almonds - Bev Kemp
14 ounces whole almonds
1 ¼ cups sugar
¼ cup water
1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees. Place the almonds in a single layer on a rimmed baking sheet, and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line two rimmed baking sheets with parchment paper, and set aside.
2. In a medium saucepan, combine the sugar, water, and toasted almonds, and cinnamon. Cook mixture over medium high heat, stirring constantly, until the sugar becomes golden, then starts to crystallize, and the almonds are completely coated, about 8 minutes. Pour the almond mixture onto prepared bakings sheets, separating them with two forks. Let cool and break any remaining attached almonds apart.
Cranberry Salad - Nancy Lindegren
6 ounces Cherry Jell-O
2 cups water
13 ounce can pineapple, tidbits or crushed
1 1pound can cranberry sauce
1 cup chopped celery
½ can chopped nuts
Drain pineapple and save syrup. Add water to make one cup. Heat until boiling and dissolve Jell-O. Add one cup cold water. Cool until thickened, and other ingredients.
Butterfield Bars - Jeannine Beckman
Cream together well:
1 C brown sugar
1 C butter
½ c white sugar
1 tsp vanilla
Add 4 C oatmeal, dash of salt and mix well.
Bake 12-15 minutes at 350 F in a greased 9x13 pan until light brown and bubbly in the middle. Cool completely.
Frost with:
1 c milk chocolate chips melted with
3/4 C peanut butter. Refrigerate to set. Cut into squares.
Coconut Cookies - Jeannine Beckman
1 c brown sugar
½ c white sugar
½ c butter
½ tsp vanilla
2 eggs
2 c flour
1 c coconut
3 c frosted flakes
¼ tsp salt
1 tsp baking soda
Cream together: sugar, butter vanilla and eggs in a large bowl.
Stir in remaining ingredients.
Drop by teaspoons on ungreased cookie sheet.
Bake at 375 F about 10 minutes.