DIY Tortillas

Maxwells’ Tortillas

• 10 cups flour
• 1 TB. plus 1 tsp. salt
• 1 and 1/3 cups oil
• 4 cups water

Combine the flour and a salt in a large bowl. Cut in the oil (or butter). Using a large spoon, add the water until the dough is soft and sticky. Let the dough sit on the counter anywhere from 1-3 hours. Then, portion the dough into golf-size balls or 2 ounce size (or, just figure out what size your family wants). Flour a surface such as a pastry mat or cloth. Heat fry pans. Cook each tortilla until lightly cooked. It could be anywhere from less than a minute to a minute and a half, depending on your heat settings and the thickness of the tortilla. You don’t want the tortilla to be doughy, but you don’t want it overcooked, otherwise, the tortilla will be tough.

Use a spatula to flip the tortillas. Place the cooked tortillas on a plate and cover with a towel. ENJOY! (Refrigerate tortillas after the first use. You can also freeze tortillas to make them last longer. When ready to use tortillas that have been refrigerated, you’ll want to warm them up in the microwave for a little bit to soften them.)

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Sarah

“And Jesus answered him, saying, It is written, That man shall not live by bread alone, but by every word of God” (Luke 4:4).

Chocolate Mousse Cake

How to Make Chocolate Mousse by Teri Maxwell

In 1989 when Nathan was 13 years old, our homeschool group hosted a Thanksgiving dinner for the seniors in our church. Served at that meal was chocolate mousse cake, and Nathan thought it was so delicious that he asked me to get the recipe and make it for his birthday dessert the next month. He has requested chocolate mousse cake for his birthday dessert ever since. Nathan had his 42nd birthday in December so that’s been 29 years of chocolate mousse cake. He’s the only one in our family who has been so consistent with his birthday dessert. At this point, we can’t imagine him requesting anything else!

Be warned: there are raw eggs in the recipe. If you don't want to use uncooked eggs, there are pasteurized egg products such as egg beaters you could use, but the results will probably end up different. Make sure the product you choose doesn't have any spices included. Onion flavored eggs would make this quite a concoction!

We like the mousse over chocolate cake. We use a traditional Betty Crocker cake mix and then make sure the cake is cool before putting the mousse on.

Below you'll find step-by-step pictures for Chocolate Mousse with the recipe following.

Start with unsweetened chocolate.

Place chocolate in double broiler and add water.

After chocolate is melted, add sugar and salt.

Cook until completely dissolved.

Beat egg yolks.

Add chocolate mixture slowly to egg yolks.

Stir in vanilla.

After chocolate mixture is thoroughly cooled (we placed ours in the refrigerator), add Cool Whip.

With everything combined, it turns into a creamy mousse.

Spread on chocolate cake.

The finished product.

Chocolate Mousse

• 3 squares unsweetened chocolate
• 1/3 c. water
• 3/4 c. granulated sugar
• 1/8 tsp. salt
• 3 egg yolks, well beaten
• 1 tsp. vanilla
• 4 cups Cool Whip

Heat chocolate and water over a double broiler until chocolate is melted. Add granulated sugar and salt; cook until completely dissolved (about 3 minutes). Add slowly to egg yolks, blending well. Stir in vanilla; cool thoroughly. Fold Cool Whip into chocolate mixture. Spread on cake.

"Surely goodness and mercy shall follow me
all the days of my life: and I will dwell in the
house of the LORD for ever."
Psalm 23:6

Fellowship Salad

from Titus 2 - Maxwell Fam

Teri’s Favorite Salad

1 head iceberg lettuce
1 head romaine lettuce
1/2 to 3/4 12 ounce package frozen baby peas (uncooked)
6 hard boiled eggs
1 lb. bacon (crisp/crumbled)
1 small bunch green onions
2 small packages Hidden Valley Ranch Dressing*
2 cups sour cream
1 1/2 cups mayonnaise
*We like to buy Hidden Valley Ranch Dressing Mix in a container at SAMS or Costco. You’ll still use the sour cream and mayonnaise, but it’s much more cost effective to buy a container of the dry mix instead of packets.
Ahead of time: Cook bacon and crumble into small pieces. Hard boil eggs and then peel and cut.

Wash both kinds of lettuce and chop into edible sizes. Put in two bowls. Wash green onions and chop into small pieces. Put bacon, eggs, green onions, and peas in separate bowls next to the lettuce.

Mix Hidden Valley Dressing, sour cream, and mayonnaise together and set aside.

Grab a 9×13 size pan or tupperware container. You’re going to make a total of 2 layers, with the dressing on the very top.

Spread the lettuce evenly across the bottom. Sprinkle one half peas, eggs, bacon, and green onions evenly on top of lettuce. Then, layer the last half of lettuce, and again follow up with the remaining peas, eggs, bacon, and green onions. Next, carefully spread the dressing over the top. It will be thick. Refrigerate preferably for a day before serving. Enjoy!

“It is a good thing to give thanks unto the LORD,
and to sing praises unto thy name, O most High.”
Psalm 91:1