Vietnamese Spring Rolls

Today, we welcome one of our ladies, Kim Nguyen, who will teach us how to make Vietnamese spring rolls.  Here is the recipe....

Fresh Spring Rolls

Makes 8 rolls

For the spring rolls:

8 rice wrappers
2 oz. rice vermicelli noodles(cooked according to the package)
12 shrimp, peeled, deveined, cut in half
bean sprouts
avocado
green leaf lettuce
cilantro (or any herb you want – mint, basil)

For the peanut sauce:

1/2 cup plus 1 tablespoon of Hoisin sauce
1/4 cup of creamy peanut butter
1 tablespoon of sugar dissolved in 1/2 cup of very warm water
1/2 teaspoon of garlic powder
chopped peanuts for garnish

To make the peanut sauce:

Add all of the ingredients(except for the chopped peanuts) into a food processor and puree until smooth. Taste check and adjust seasoning as needed. Sauce will slightly thicken upon standing. Store any leftovers in an air t...

Aunt Bibby's Yeast Rolls

My Aunt Bibby was my mother's sister and her best friend. After my mother died in 1975, my Aunt Bibby became my second mother. She was a fabulous cook. She made the most unbelievable coconut cake – she started with a coconut and grated it herself and then she sifted the flour and sugar 3 times first!

Her yeast rolls have a place in my memory that has no rival. I have been trying to replicate these rolls for as long as I have been cooking. Although I have her recipe, they just never quite match up to my memory.
She used shortening which, no matter what my memory is, I won't use. I substituted butter.
I began testing this recipe with Einkorn flour and although they were healthier, they were too heavy.
I weighed them and made them two ounces – too big.
Then I tried White Lily flour – too much like biscuits.
Then I used just plain old unbleached flour (King Arthur) and made them one ounce. Too small.
Next, I made them 1.5 ounces....

Caramelized Onions

What's the big deal about caramelizing onions?

They will take your dinner from good to great with very little effort!

They can be spread on a slice of baguette for a quick appetizer, mixed into sour cream and mayonnaise and made into a dip, piled on a burger or sandwich, used in a stir-fry, added to a bowl of pasta, a casserole, or a braised dish or made into a soup – think French Onion Soup.
All you need is a little butter or olive oil, a pan and some time.

What kind of onions can you caramelize? Any onion, white, yellow, Vidalia, red, however the red onions are much darker in color and really look great on pizza and salads.

How many can you caramelize at one time? 4 or 5 depending on the size of your pan. Cook extras because they last in the refrigerator a week and they freeze very well, and they heat up easily and are so versatile.

What kind of pan should you use? A cast iron skillet, stainless steel skillet, or a Dutch oven is b...

New Leadership and New Topic!

This semester we will have three new ladies In leadership - Valerie Paul, Kathy Coltrin, and Elaine Graber. I am very excited to welcome them to DD and I hope you will make all of them feel welcome. They all have a heart and a call to mentor women and to help them live out the gospel In their homes.
This semester we will be learning how to raise godly children In an ungodly culture using the video series by Tony Evans called Raising Kingdom Kids. We will have time for discussion so bring your questions and we will sprinkle in some speakers.
I cannot wait to see all of your faces on September 14, at 9:30 a.m.!