Thursday, November 15, 2012

Thanksgiving Issue

This time of year Canyonland Editors are reading recipes! We wanted to share some of our favorites with you!

By Mary Martinez
One of our traditions is Candied Yams. Last year at Thanksgiving, I added a twist--well I didn't dare cut out the candied ones or my kids would never forgive me. So I had two dishes. Traditional and Jamaica Yams. I thought I'd share the recipes.

Candied Yams
4 large yams cleaned, peeled an sliced about 1/4 inch thick
1 bag of miniature marshmallows
1/2 cup brown sugar
1/2 cup butter
dash of cinnamon
Heat oven to 375 degrees. Place a row of sliced yams on the bottom of an oven safe baking dish. Put bits of butter over them, sprinkle with brown sugar and add a row of marshmallows. Repeat until the dish is filled. sprinkle with cinnamon. Bake for an hour.

Jamaican Yams
4 Yams cleaned, peeled and sliced about 1/4 inch thick
Canola butter
1 1/2 tsp Jamaican spice
Add a row of yams to the bottom of a oven safe baking dish, then add some low cal butter and sprinkle with Jamaican spice, then repeat until dish is full.
1/8 tsp Allspice
1/2 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp nutmeg
1 tsp Thyme
1/2 tsp Onion powder
1/8 tsp Clove (Ground)
1/2 tsp Ground Chili's
1/4 tsp Garlic Powder.
Use mortar and pestle to grind until powdering.
After sprinkling you should have some left. Great rubbed into pork and then grilled.
Enjoy! Happy Thanksgiving

The most EXCELLENT Turkey!
by Marie Higgins

I'll start off by saying - I can't take credit for the best tasting turkey I've ever had because my youngest daughter surprised us all and cooked her turkey this way - and SHE is the one who cooks it every year. :) Thanks, Heather!!

* Buy turkey. (that's a given, right?)
* Get your turkey pan and pour 2-3 boxes of Chicken Broth (amount of broth will depend how big or small your turkey is)
* After washing off turkey and patting it dry with papertowels, rub down with butter (or margarine - it's your pick).
* Take 2 Apples, 2 unpealed oranges, and 2 peeled onions and cut them in half. (yes, just in half - although you might want to take out the apple seeds.) Now you'll take these halves and stuff them inside the turkey with 1/2 cube of butter (or margarine) cut up in smaller cubes.
* Put turkey in the baking bag and poke holes it in then set inside the pan that has the Chicken Broth already inside.
* Cook turkey according to the directions that were on the bag when you purchased it. :)
And, lastly... ENJOY the BEST tasting turkey EVER!

Thanksgiving Desserts
By Anna Sugg
Thanksgiving dinner at our house is festive with enough food to feed more than the 11 or 12 people that set around our table. A traditional dessert that I’m required to bake is the Carrot Cake recipe that I received from my sister thirty years ago. I must admit, it’s my favorite too. Let me know if you try it. I call it, Sherry’s Carrot Cake…and a homemade Chocolate Pie, my dad’s favorite, bless his soul.

Sherry’s Carrot Cake
2 cups of sugar
1 ¼ cups of vegetable oil
4 eggs
2 ½ cups cake flour
2 ¼ teaspoon baking soda
2 teaspoons cinnamon 3 cups finely shredded carrots
3 ½ cups black walnuts
Combined sugar, oil, egg (one at a time) Mix well after each egg. Stir in carrots, Add nuts. Sift together: flour, baking soda, cinnamon. Stir into mixture Pour into 3 greased 9 inch round cake pans
Bake 30-35 minutes at 350 degrees. Cool

Cake Icing
1 8oz package cream cheese – softened
¼ cup butter – softened
1 lb box soft confection sugar
2 teaspoon vanilla
2 teaspoon lemon juice
Blend cream cheese and butter until smooth
Add sugar, gradually mixing
Stir in lemon and vanilla
If frosting seems too soft – refrigerate for a few minutes

Dad’s Chocolate Pie
1 cup sugar
1 cup flour or 3 tablespoons cornstarch
¼ teaspoon salt
2 1oz squares unsweetened chocolate (or four tablespoons of Hershey’s Cocoa)
1 ½ cups milk
3 slightly beaten yolks
2 tablespoons butter
1 teaspoon vanilla
1 9” baked pastry shell
Meringue (3 egg whites)
In a saucepan combine sugar, flour, chocolate, and salt. Gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 more minutes. Remove from heat. Stir small amount of hot mixture into yolks. Immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell. Spread meringue atop pie.
Bake at 350 degrees for 12 to 15 minutes. Cool or, omit meringue and serve with whipped cream
Enjoy. May you and yours have a blessed Thanksgiving.

Holiday Tradition
by Amy Durham
I love this French Coconut pie for the holidays. It's SO easy, and it's SO good served warm!!

French Coconut Pie
4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
1 cup milk
1 (9-inch) unbaked pie shell (Make your own, or buy it pre-made)
Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.
From all of us at Canyonland Press

Thursday, November 1, 2012

1st edition, November 1, 2012

Madam Librarian Recommendation
Trish Hull,
Manager Magna Library, Utah Library Association President Elect. Salt Lake County Library Services--Magna Library recommends the following book: Following Atticus--I am not a dog person, but this is one of my favorite books of the year. It made me laugh, cry and inspired me to be better and do more. You will fall in love with Atticus and want to start hiking.

Following Atticus
by Tom Ryan

After a close friend died of cancer, middle-aged, overweight, acrophobic newspaperman Tom Ryan decided to pay tribute to her in a most unorthodox manner. Ryan and his friend, miniature schnauzer Atticus M. Finch, would attempt to climb all forty-eight of New Hampshire's four thousand- foot peaks twice in one winter while raising money for charity. It was an adventure of a lifetime, leading them across hundreds of miles and deep into an enchanting but dangerous winter wonderland. At the heart of the amazing journey was the extraordinary relationship they shared, one that blurred the line between man and dog.

Canyonland Press were not able to reach Mr. Ryan, so we are sharing his link and public Bio.

Tom Ryan is the founder of the Newburyport, Massachusetts, newspaper the Undertoad and served as its publisher and editor for more than a decade. In 2007 he moved to the White Mountains of New Hampshire with miniature schnauzer Atticus M. Finch. Over the last five years, Tom and Atticus have climbed more than 450 four-thousand-foot peaks. After raising thousands of dollars for Angell Animal Medical Center in Jamaica Plain, Massachusetts, the pair was inducted into the Massachusetts Society for Prevention of Cruelty to Animals Hall of Fame. Tom currently writes the popular The Adventures of Tom & Atticus column in the Northcountry News and Mountainside... Read More...

Grammar Fun!
By: Amy Durham

This month, I thought I’d take a look at something important to all of us… grammar. Whether you’re good at it, bad at, love it, or hate it, grammar is a part of our society that is many times woefully neglected. We are forced to ignore many proper grammatical tactics when “tweeting”. On Facebook, grammar seems largely absent, despite the fact that we aren’t limited on the number of characters in our posts.

So today, I decided to take a humorous look at grammar, and demonstrate just how easy it is to be correct… or incorrect! Who knows, maybe I’ll encourage someone to take a closer look at the grammar they use in their everyday life!

There are grammatical errors that really bother me alot. Oops, I mean a lot . Yes, that's right... a lot is two words. It seems I see it written as one word so often I’ve stopped noticing. Which bothers me alot. Dang it! I mean a lot!

I try not to be a grammar snob. Really, I do. But despite my best efforts, I have grammar pet peeves. Its true. Yikes, I mean it's true. Read on to learn a few more common grammatical errors that pop up all too often.

Sometimes its (I mean it's ) difficult to turn off you're internal proof-reader (uh oh... I mean your internal proof-reader) when your reading other people's writing. Drat, that should be... when you're reading other people's writing.

Of course, it does make a difference who's writing (I mean whose writing) your (oops... I mean you're ) reading. If its a young person (oops, that should be it's ) whose (I mean who's ) doing the writing, sometimes you need to cut them a little slack. But there are times when even experienced writers make mistakes, even myself. Oh wait... that should be me.

It’s also important to note that their (Uh oh, that should be there! ) are 3 versions of a particular word that cannot be used interchangeably, because there not the same. (Wait! That should say … because they’re not the same!) So be clear on their, there, and they’re, and don’t use their when you actually mean they’re or there.

So if your (you're) writing a letter or a paper, be sure you take the time to do alot (a lot) of proofreading, so that you find those common mistakes that are easy to fix. Its (It's) a little thing that can make alot (a lot) of difference in the long run. You never know who's (whose) eyes might be on you're (your) writing, and you want to make a good impression, because you never know how their (they’re) going to be affected by you’re (your) writing. Take it from myself (me) .