Like a Las Vegas "ALL you can Eat buffet" this gang of 11 elk have feasted upon our neighbors hay barn. Eating all they can , and then some. Lucy for us, not so lucky for the owners of the hay, this as created a wonderful wildlife spectacle. The other evening while driving up my lane about 10 Elk were standing in our road. With just one leap, they all jumped over a 4 foot fence. Wow that was a sight to see. As you can imagine the amount of hay 11 elk consumed, causing our neighbors to cover the rest of there hay stack. The Elk have moved on, but the turkeys are here to stay. Why am I so shocked turkeys fly? they are birds after all. You just think of them walking around strutting their stuff. Strutting their stuff around here at night would mean certain death , and a delicious meal for the Coyotes. Now you have proof even freezing Cache Valley is beautiful in the winter!

Lavender Shortbread cookies

2 cubes unsalted butter chilled

1/2 cup sugar

1 1/2 tsp. dried lavender buds

2 cups flour

20 minutes before baking cookies , set out butter. Put sugar and lavender in a food processor and grind until fine. If you don't have a food processor use a pistil and mortar to grind lavender. add to sugar. In a stand mixer with the paddle attachment mix butter and sugar until soft (but not over mixing). Add 2 cups flour all at once mix until dough holds together. Roll out on floured surface and cut into desires shapes. Cook for 10-15 minutes in a preheat 350 oven. Or until bottoms are slightly brown.

Cheers, Peggy

Bon Appetite. Peggy

Yam Souffle

3-4 large peeled and boiled yams

3 eggs

1/2 cup milk

1 tsp. vanilla

1 cup sugar

1/2 tsp. salt

1/3 cup melted butter

In a large mixing bowl, mash yams. Add all other ingredients, mix well with an hand mixer or your stand mixer. Pour into greased baking dish. Sprinkle with topping. Bake at 350 for 35-40 minutes.

Topping

3 Tbs. butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

Nelsons #1 Stuffing

1 Loaf of good quality white bread ( I use french bread)

1 cube butter

1 onion chopped

1 celery stalk chopped

1 tsp. salt

1 tsp. sage

chicken stock

The night before, tear the bread into small pieces. Let set over night so it dries out a bit. In a large frying pan melt butter. Saute in melted butter the onions and celery. Saute until soft about 5 minutes. Place bread in a large bowl, pour over bread the sautéed onions and celery. Toss with bread. Add salt and sage and toss once more. Now add the chicken stock, starting out with a small amount. The only trick to this simple recipe is how much stock to add. To much stock will cause for a soggy stuffing. Add just enough so the stuffing feels moist. cook in an oven proof dish which has been buttered. Bake at 350 for 25- 35 minutes or until the stuffing is lightly browned on top.

Bon Appetite Peggy

You can make this delicious Tart at home with little or no effort. The only rule with this desert is , it always should be served warm. With a dollop of Creme Fraiche or ice cream.

First make your crust and chill

1 1/4 cups flour

1 Tbs. sugar

1/2 tsp salt

1/4 cup unsalted butter (cut into small pieces)

3 Tbs. vegetable shortening

3 or more Tbs. cold water

Using a food processor combine flour, sugar and salt. pulse to blend. Add pieces of butter and shortening. Pulse until flour resembles small peas. Add water a small amount at a time until dough just comes together. Shape dough in a ball wrap and chill until ready for use. If you don't have a food processor you can blend the butter and flour by hand with a pastry cutter.

Tart

You will need a pan that is oven proof. In specialty stores you can buy a Tart Tatain pan. I was lucky enough to but mine at the famous Paris Cooking store "E DEHILLERIN". The pan must be oven proof and you should be able to turn the pan upside-down on a plate. A cast Iron skillet would work well too.

1/4 cup unsalted butter

3/4 cup sugar

6 cooking apple, peeled and sliced

In your oven proof pan of choice. Place pan on med heat and add butter. Once butter is melted sprinkle on sugar evenly. Continue cooking until butter sugar mixture turns amber color. (make sure you don't burn) Add the first layer of apple in a nice design (this will be the top of the tart) place rest of apple and cook caramelizing apples, about 10 minutes. Remove from the top of the stove and add the crust. Bake at 350 for about 30 minutes until crust is brown. Remove from oven and let rest for about 5 minutes. Place a large flat plate over pan and invert the plate and pan together. Remember to serve warm.