Friday, December 30, 2011


I have GOT TO MAKE THESE....  Thank you Crisco!

Chocolate Chip Caramel Bars
Crisco® Flour No-Stick Spray
1 cup Crisco® Butter Shortening
OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) bag caramels, unwrapped
2 tablespoons cold water
HEAT oven to 350°F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.

COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.

COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.

COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 12 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.

BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 12 x 1 12-inch bars.

Cream Soda Bar Cookies
1 cup butter
1/2 cup sugar
1 1/2 cup brown sugar
2 large eggs
1 tsp vanilla
1 TB cream soda concentrate
2 1/2 cups flour
1 tsp cream of tartar
1 tsp baking soda
Preheat oven to 350. Prepare 9 x13 pan by lining with parchment paper and pan spray.
In sauce pan, melt butter and add sugars. Stir until dissolved. Place in fridge for about 10 minutes.
Add in eggs, vanilla and cream soda concentrate.
Add in flour, cream of tartar, baking soda. Spread in prepared pan.  Bake for approx 20-25 minutes.  Remove from oven and let cool on wire rack.  Cool completely. Drizzle with Cream Soda glaze.  Cut into squares.

1 1/2 cups confectioners' sugar
2 1/2 teaspoons milk
1/8 teaspoon salt
1 tsp teaspoon cream soda concentrate
1 teaspoon butter
Melt the butter, add remaining ingredients.  Beat until creamy. Pour into Ziplock bag, cut small end in one corner and drizzle!

Wednesday, December 21, 2011

Christmas 2011

Christmas 2011

Wow!  Another year.  And so many changes to our life.  The usual occurred, we all got one year older...for some that is unfortunate (ok..that is Roger & Me).  But for meant getting a driver's permit..Mary that is.
Mary Hannah, 15, driving on a permit.  And her first accident..getting hit my a semi while driving  the 15 passenger van on the way back from New York.  Oh!  Nobody hurt and hardly a dent.  But it scared the POOP! right out of her.
Mark Vincent, ummm, over 6 feet and STILL growing.  Dating a beautiful Danish girl, Belle.  We enjoy her being around.  Mark still acts like...well Mark, but with more  Got to love that kid!  He works part time as a cook at a local food joint..Stan's on 9th east in Provo. 
Sarah Jane (really Catherine, but she prefers Jane)...changed her major from Chemistry to ......(drum roll)  Art!  Broke my heart (that's me...Mom), but whatever makes a child happy!  Anyway, she has discovered the art of FILM!  See, she really wants to focus on photography.  Utah State is one of the few still left in the nation that is film based for photography.  She did a final project (got an A by the way) with photos taken in the Stockade Area of Schenectady.  Her details focused on doorknobs, woodwork..things we overlook!
Julia Christine, my last elementary student.  So sad!  No more Room Mom for will end.  She started orchestra this school year and chose the CELLO!  So for now, She and Mark share the instrument.  And her first concert was recent and it was a great concert.  She enjoyed volleyball season.  Man, when she is on..she is really on!
Bec & Tyler brought to our family a beautiful baby girl, Avalynn Rose, on April 17.  Now she is crawling all over the place.  I have never known a more happier baby.  They live around the corner from us right now.  Tyler works full time and goes to school full time.  Bec will be starting school this January.  Both want to be teachers.
Liz & Daniel got married on August 20th.  They live in Orem.  We have the pleasure of being grandparents to his two children, Hailey & Hunter.  Liz and Daniel are both getting ready to go back to school.  Liz would like to be a dental hygienist.  Hailey and Hunter live with their Mom so we don't see them as often as we would like.
Dianne (that's me) I still work around the clock..two part time jobs (well kind of three) and still my own accounting business....mainly processing payroll.  I have gotten back into much fun. 
Roger, loves being a grandpa. (I love being a grandma)! He still enjoys his gardening and reading books.  And almost 23 years he is still at Longview Fibre. 
We had an opportunity to spend Thanksgiving in New York with Grandpa Polsinelli (Di's dad) and Dino (brother).  Dianne flew round trip with Julia and took the baby (Avalynn) out to New York.  So glad!  The rest..Daniel, Tyler, Bec, Liz, Mary, Mark, Roger, Sarah..all drove in the 15 passenger van.  Finally after three break downs..they made it.  The final break down was the fuel pump and they were just 7 miles from the destination..and after pushing the van up a  hill and off the thruway to the cross town!  They finally arrived at about 5 AM Monday before Thanksgiving.  It took until Wednesday to fix the van.  Then we spent Thanksgiving Dinner at Dino's on his beautiful 100 acre property.  He and Maria cooked a 40 pound turkey that they raised.  Oh it was so moist and delicious..after 8 hours of cooking.
Dianne was not exempt from cooking...yeah... pies pies pies and cornbread.... pumpkin, banana cream, chocolate hazelnut, no bake pumpkin, cranberry nut!  YUM!
Then it was time for the family to head back to Utah.  Daniel flew out Saturday.  Roger, Mary, & Mark left in the van on Sunday morning.  They headed to Maryland to see his twin, Ron and his family.  Bec, Tyler, Avalynn went on one flight.  Sarah & Liz left on another.  And that left Dianne & Julia to stay another few days.  Finally on Nov 30th, everyone was where they should be! 
Now life has settled down..NOT! 
We are forever grateful  to Our Father in Heaven for all our wonderful blessings and our forever growing family!  We pray that the True Meaning of Christmas be in your hearts not just at Christmas Time, but all year through.

Much Love,
The Singletons

Saturday, December 10, 2011

CHRISTMAS baking time....

Cinnamon Roasted Almonds
1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon cinnamon syrup, optional
3/4 cup brown sugar, packed
1/4 cup white sugar
1 teaspoon cinnamon

1.   Preheat oven to 250. Lightly grease a 10x15" jellyroll pan.
2.  In a medium mixing bowl, lightly beat the egg white with a fork until frothy.
3.  Add the vanilla and syrup
4.  Add the nuts and stir till well coated. 
5.  Mix the sugars and cinnamon.   Pour over nuts..  Toss to coat, and spread evenly on the prepared pan.
6.  Bake for 1 hour in preheated oven, stirring occasionally, until golden. 
Allow to cool and store in airtight containers.

White Chocolate Eggnog Fudge 
3 cups of sugar
¾ cup of butter
2/3 eggnog
1 7oz jar of marshmallow crème
1 teaspoon of vanilla
1 12oz bag of white chocolate chips
Stir butter, sugar, and milk into a heavy pan and bring to a full boil, boil 5 minutes stirring constantly.  Remove from heat and stir in chocolate stir until all chocolate is melted then mix in vanilla and marshmallow crème. Pour into a buttered 8×8 baking dish, and cool at room temperature.

Chocolate Peppermint Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup crushed peppermint candy canes
1 teaspoon vanilla extract
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, candy & vanilla beat till blended. Pour into greased 9x 9-inch baking pan. Let cool and cut into 1-inch squares.

Pumpkin Bread with Chocolate Chips

3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1  to 1 1/2 cups Milk chocolate chip morsels

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.  Fold in chocolate chips.  Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Cranberry Nut Bread Recipe:

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf.

Sugar Cookie Kisses
Cream Together:
2/3 C margarine (not butter)          
2 eggs                                              
1 tsp vanilla                                               
2/3 C sugar                                      
1/4 C milk                                        
Mix in:
2 ½ C flour                                      
½ tsp salt                                        
2 ½ tsp baking powder                   
1 bag Hershey kisses - candy cane
green sugar sprinkle
Mix well.  Dough will be gooey.  Refrigerate for 15 minutes. Roll into walnut size balls.  Coat with sugar.  Place on cookie sheet. Bake at 375 degrees for 7-9 minutes, or until bottoms are golden brown.  As soon as they are removed from oven, push a kiss slightly into the middle of it.

Christmas Dessert  Raspberry Tiramisu

1 cup raspberry flavored Italian soda
1/4 cup raspberry jam, seedless
6 tablespoon(s) Grand Marnier, optional
1 pound(s) mascarpone cheese, at room temperature
1 cup(s) heavy cream
1/4 cup(s) granulated sugar
40 dry Italian ladyfingers (2 packages)
3 to4  cups fresh raspberries, (1/2 dry pint each, about 3 3/4 cups total) (can use frozen, byt keep frozen until
Confectioners' sugar, for dusting
Stir together the syrup, jam and 4 tablespoons of the Grand Marnier in a small bowl to blend.
Stir together the mascarpone and remaining 2 tablespoons of the Grand Marnier in a large bowl to blend. Using an electric mixer, beat the cream & granulated sugar, in another large bowl until soft peaks form. Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream in to the mascarpone mixture.
Line the bottom of a 13- x 9- x 2-inch baking  dish or other decorative serving dish with a third of the ladyfingers. Spread a third of the jam mixture over the ladyfingers. Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries. Cover and refrigerate at least 3 hours or overnight.
Dust the confectioners' sugar over the top and serve.

For added fun, color the whip cream Green!

Thursday, December 1, 2011

A LONG FLIGHT makes for thinking time and creating new recipes....

Cranberry Nut Cookies
2 ½ cups flour
1 tsp baking soda
½ tsp salt
1tsp cinnamon
1cup sugar
½ brown sugar
1 cup butter
2 eggs
1 tsp vanilla
orange zest from one orange
1 cup chopped cranberries, coarse mixed with  juice squeezed from orange
1/3 cup chopped pecans, finely
1/2 cup white chocolate chips
Small bowl: flour, baking soda, salt, cinnamon
Larger bowl: cream butter, cream cheese, sugars 
Add: eggs, vanilla, zest
Add dry ingredients, mix well
Fold in chips and nuts
GENTLE fold in cranberries.
Drop by TB onto Parchment paper lined pans, bake preheated oven to 375°  9 to 11 minutes