Monthly Archives: March 2011

How Do I Know the Shelf Life?

We have 12 weeks, 6 days left.  I received the Home Cottage application yesterday and all of a sudden feel very overwhelmed.  We need an application for each recipe and they are asking for information I don’t really know.  Uh Oh!  For example, it’s asking me for the “shelf life” of our treats.  How do I calculate that?  That’s what I’m researching today. 

Also, today, I registered Little Sisters for the Bountiful Farmer’s Market.  So we need to pay our registration fee and we are good to go!  Yay!  One thing down, a million to go…  : )


Posted by on March 25, 2011 in Uncategorized



There are so many types of squash.  Some grow huge like my parent’s neighbors can attest to.  They had a couple that were at least 3 feet.  It was incredible.  Then we grew two types of squash last year: crookneck squash and sunburst squash (pictured above.)  The sunburst squash was very pretty and unique looking.  Not many people had seen ones like that before.  The problem with them though is that they had to be deseeded. The crookneck squash were interesting looking, but they were much easier to cook with.  Though with all the squashes you have to be careful when you pick them because they have tiny thorns that will give your arm a rash.

Squashes are high in vitamin C.  Many summer squashes (such as these) are high in betacarotene which helps lower the risks of certain types of cancer such as: larynx, esophagus and lung.

In recipes that call for a certain summer squash you can usually substitute any summer squash you have on hand.

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Posted by on March 23, 2011 in Uncategorized


Refrigerator Needed!

To get a Home Cottage license there are a number of requirements we need to meet.  One is that we have to have a separate refrigerator than what is used for personal use.  We also have to have a separate area that we store ingredients and everything has to be for commercial use only.  Which totally makes sense.  I’ve been looking on KSL but I thought I’d also post to see if any of my friends were selling one. Nothing fancy, I’m looking for a “garage” refrigerator.


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Posted by on March 22, 2011 in Uncategorized


Chocolate Chip Squash Cookies

I hosted book club this month so I thought it would be an awesome opportunity to test out some recipes that I’ve been working on.  The ladies were gracious taste testers and I appreciate their help soooo much!  This week I have been baking, baking, baking in between doing all my motherly duties.  I made Chocolate Chip Squash Cookies, Raspberry, Strawberry and Apple Fruit bars, Beet Brownies, Banana Crumb Muffins, and Pumpkin Cinnamon Rolls.  I have been doing so much research on what all the ingredients do to the final product that it was fun to get in the kitchen and start putting that to work.  The one that I was so excited about because it’s kind of my nemesis is the Chocolate Chip Squash Cookie.  In general my Chocolate Chip Cookies are just okay.  But I taste other people’s and theirs are fabulous.  I’ve always wanted to make it fabulous.  Who knew that it took adding squash in for me to be able to do it.  Here’s my recipe:


1 C butter, softened

3/4 C packed brown sugar

3/4 C white sugar

1 package vanilla pudding

1/2 C squash

2 eggs, room temperature

2 t vanilla extract

3 1/4 C Flour

1 t Baking soda

1 C milk chocolate chips

1 C semi-sweet chocolate chips


1. Preheat to 350 degrees

2. Cream butter, brown sugar and white sugar

3. Beat in the pudding

4. Blend in the eggs, vanilla, and squash

5. Blend in the flour and baking soda

6. Sitr in the chocolate chips

7. Place on ungreased pan for 10-12 minutes.  Remove them when they are just starting to brown on the bottom and let them sit on the pan for a minute.

If you’re curious about the other treats, they’ll be featured soon!

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Posted by on March 18, 2011 in Uncategorized


Banana Crumb Muffins

If you’re looking for a little something extra the next time you make some banana muffins, I definitely recommend the following the following the recipe.  The crumb topping is delish!

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3-4 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter
    1. Preheat oven to 375 degrees. Grease muffin cups, or line with muffin papers.
    2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. (Don’t over mix!) Spoon batter into prepared muffin cups. Sprinkle topping over muffins five minutes before removing from the oven.
    3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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    Posted by on March 17, 2011 in Uncategorized


    What’s So Great About Beets?

    Until my parents had beets in their garden last year I’m not sure I really had a beets before.  While you have to be careful when working with them (everything will turn red, especially your hands) they are a really good vegetable.  They have a fun color and a surprisingly sweet taste.

    Beets are also very good for you.  Here are some beety facts that are going to make you run out and get some beets of your own:

    Avoids birth defects: Beet is good for pregnant women since it is a source of B vitamin folate which helps in the development of infant’s spinal column.

    Prevent certain cancers: Studies revealed that beet are good in preventing colon cancer, as it contains the pigment betacyaninis, which counteracts cancer. Nitrates used in meats as preservatives, cause the production of nitrosamines compounds in the body resulting in cancer. Studies reveal that beet juice inhibits the cell mutations caused by these compounds. Researchers in Hungary have also discovered that beet juice and its powdered form slows down tumor development.

    Good for liver: Betaines contained in the beet juice stimulates the functions of liver.

    Prevent respiratory problems: Beetroot is a source of vitamin C which helps to prevent asthma symptoms. The natural beta-carotene in beetroot also helps to prevent lungs cancer.

    Prevent cataract: The presence of beta-carotene (vitamin A) helps to prevent cataracts.

    Capillary fragility: The flavonoids and vitamin C in beets help to support the structure of capillaries.

    Macular degeneration: The beta-carotene present in beetroot avoids macular degeneration.

    Stroke: Low level of potassium in body increases the risk of stroke. So potassium-rich beetroot is recommended in that aspect.

    The presence of the mineral Boron in beetroot juice helps in the production of human sex hormones.

    In ancient times Beetroot was used to cure fever and constipation. In the Middle Ages, beetroot was also used as a remedy for digestive disorders.

    Beet leaves are also good for curing wounds.

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    Posted by on March 15, 2011 in Uncategorized


    Beet Brownies

    My mom has a really good beet brownie recipe.  Though to me it’s not chewy enough, they’re a little too cake-like.  So I thought I’d try my hand at figuring out a way to make them less cake like.  So I chose a recipe that didn’t call for a lot of flour and could take adding some extra moisture.  The brownies definitely came out chewier but not exactly “brownie-like.”  Don’t get me wrong they’re chocolate so they’re yummy!

    Next time I’ll add chocolate chips, add an extra egg yolk and do a mixture of cocoa powder and chocolate bars.

    D approved!

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    Posted by on March 13, 2011 in Uncategorized