Almost Everybody Loves Chocolate Cake

I can't believe I went 17 years without chocolate! One day I was giving my husband a bad time about drinking cola drinks with caffeine and he pointed out that I ate chocolate that also had what I considered the same unhealthy ingredient. "Are you going to give up chocolate knowing it has caffeine?" Being quite determined to only eat healthy foods I responded with yes! I not only gave up chocolate but also carbonation from 1990 to 2007.

What made me go back on chocolate? I think I would still be off chocolate if it hadn't been for my daughter Rachel. She convinced me that Xocai dark healthy chocolate had many health benefits and that it didn't contain caffeine like other chocolate. One square of this delicious chocolate had as many anti-oxidants as a pound of raw spinach or a cup of blueberries. That day in May I went back on chocolate and have been eating healthy chocolate almost every day since.

During my "chocolate free" years, I never quit baking chocolate treats for my family. I continued to make Texas Sheet Cake, Chocolate Chip Cookies and German Chocolate Cake. It was always my tradition, especially when it was their birthday, to cook their favorite dinner and make whatever they requested for dessert. Now I enjoy the chocolate desserts I make and try to keep it in moderation.

Mike and I traveled to Clyde Hill, Washington to celebrate our oldest grandson's birthday. Michael Christopher Atwood turned 12 on April 29th and yesterday was ordained a deacon in the Aaronic Priesthood. To celebrate this wonderful occasion we had an amazing dinner with my son, Andrew, making his special Smoked Teriyaki Salmon. His wife Melanie made Oriental Green Beans, homemade French bread and the most rich chocolate cake ever for Michael's birthday cake. I'm glad I wasn't off chocolate for this dinner!

Triple Chocolate Bundt Cake

1 pkg. devil's food cake mix
1 4 oz. pkg. instant chocolate pudding
2 cups chocolate chips
1 3/4 cups water
2 large eggs, beaten
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 12" bundt pan, set aside. In a large mixing bowl combine cake mix, pudding and chocolate chips. In another bowl combine the water, eggs and vanilla mixing well. Add egg mixture to dry mixture, mixing by hand just until blended. Pour into pan and bake for 50 to 55 minutes or until cake tests done when a wooden pick placed in the center comes out clean. Cool 15 minutes before removing from the pan. When cake has cooled completely, drizzle with a Chocolate Glaze: In a small mixing bowl combine 2 Tbsp. melted butter, 3 Tbsp. cocoa*, 1 cup powdered sugar and 2 to 3 Tbsp. hot water. Beat by hand until smooth.
* Melanie used the Hershey's Special Dark Cocoa that made it even more rich and delicious.

My Best Easter Sunday Ever

It was a memorable day for me. Most women who are 9 months pregnant would want to be in the hospital delivering their baby, but this Easter Sunday I didn’t want to miss out. My family was having a birthday party for my parents, Milo and Virginia Moody. My dad turned 72 on the 5th and my mom was turning 68 on the 7th. I thought it was a great plan to celebrate the day in between.

We weren’t the only ones celebrating that day. April 6, 1980 was the Sesquicentennial of the Church of Jesus Christ of Latter-day Saints. Millions of members world wide were watching a special general conference broadcast from the site where the church was organized 150 years ago. That was another event I did not want to miss. I enjoyed watching both sessions with my family. Afterward we all headed to Provo where my sister, Patricia, was hosting the party.

The Moody family always has wonderful food when they get together. I had made a special Easter treat to share, Chocolate Covered Marshmallow Eggs. Before I indulged in all the good food, however, I wanted to pass out the contest forms. A baby contest was fun tradition we had that made the arrival of a new baby more exciting for everyone. It was fun to be a winner by guessing correctly whether the baby is a boy or girl, the day they will be born and the birth weight.

When it was time to eat, I had lost my appetite. My chocolate eggs didn’t even appeal to me. I decided to sit down for a while on the couch hoping to feel better. Then I noticed I was having a few contractions. I had so much false labor with my last pregnancy that I wasn’t concerned. I ignored them at first but the contractions kept getting stronger and more regular.

I soon realized I was really in labor, but if I announced it to everyone it would ruin the contest. I kept a smile on my face, enduring the pains until the party was over. As we left, I told Mike I needed to pack my bags. He knew what that meant. My parents volunteered to stay with our other four children and we headed for the hospital. In less than two hours, our little brown-eyed boy was born at about 11:30 PM . We named our Easter baby, Richard Milo Atwood, a special name for our fifth child, third boy.

That was my best Easter Sunday ever. The baby came at the perfect time, my labor and delivery was the shortest and smoothest and natural childbirth was a quicker recovery for me. I was so happy to have my doctor daddy come over and check the little baby that would be named after him. On the Atwood side, he would be the fourth generation to have the name of Richard. The only thing that wasn’t perfect about that day was I missed out on a lot of good food and didn’t get to taste my marshmallow eggs.

Chocolate Covered Marshmallow Eggs

1 envelope unflavored gelatin
2 Tbsp. cold water
1 egg white
2/3 cup corn syrup
1/4 cup hot water
1/2 cup sugar
1/2 tsp. flavoring
food coloring
dipping chocolate

Use two 9X13” pans putting about 7 cups of flour in each. Push a clean egg half way down in the flour making 12 impressions in each pan. Set aside. Soften the unflavored gelatin in cold water for about 5 minutes. Meanwhile, beat egg white until very stiff. Add corn syrup and continue beating until thick. Set aside. Add hot water and sugar to the gelatin mixing well. Pour into a double boiler and beat over boiling water until thickened. Add egg white mixture and continue beating until soft peaks form. Remove from heat. Add flavoring and food coloring if desired. Work quickly to spoon marshmallow mixture into egg impressions. Let eggs set for several hours. Turn eggs over in flour to coat lightly so they won't be too sticky to handle. Melt dipping chocolate over hot water. Dust flour off eggs and dip in melted chocolate. Set eggs on a greased cookie sheet and when chocolate is firm, store in an airtight container.

Five Generations: When Gavin Richard Atwood was born Nov. 2006, he was the fifth generation to have the name Richard. It started with Melvin Richard who died in 1973. Pictured left to right: Richard Milo, father holding baby Gavin; Archie Richard, great-grandfather and Michael Richard, grandfather.

Taking Care of Little Easter Chicks

When I was in high school the most popular past time for teenagers in Spanish Fork was “dragging main”. What were we thinking? It was such a waste of gas and time, but gas was only about 25 cents a gallon and I guess it was better than going to a wild party. You could always tell your friends by the car they drove. I was well known for driving one of the oldest and biggest cars, a blue 1947 Chevy. I’m sure my parents wanted to keep their newer cars free from scratches and dents.

Mike was the tall, handsome star of the basketball team back then. Somehow he squeezed his tall 6 foot 7 inch frame into one of the smallest cars, a VW bug. I really liked his car and it became our little “Love Bug”. Our early dates together were in that car. The car was built to last and we drove it many years even after we were married.

Mike was one of the best basketball players to ever play for the Spanish Fork Dons. When he was a senior, he received more than 70 letters from colleges wanting to recruit him to play for their team. When he decided to go to BYU on a full athletic scholarship, I was elated! I was already an avid BYU fan, attending football and basketball games with my dad for years. I was also Mike’s biggest fan, keeping stats of all his games his senior year. I think he was quite impressed that I knew how many points, rebounds and assists he made.

In preparation to go to college, Mike decided to paint his little car. To save money, he worked so hard sanding and preparing it to get painted. He picked the perfect color, a metallic blue, similar to the old BYU blue color during our college days. After painting it, my dad let him keep it in our garage until the paint had cured. It was beautiful and looked like new. We named it “Herbie” after the famous volkwagon in the movies.

I remember the day we drove up to show it off to his parents. Mike ran to the back door not noticing his sister’s Easter chicken that was perched on the window ledge. He scared the chicken that was old enough to fly and watched as it tried to make a landing on top of the newly painted car. It left six long scratches which made Mike absolutely furious. He chased down the chicken and there was a tragic end to what once was a cute Easter chick.

Children love caring for animals. They can learn to work and be responsible by taking care of chickens or other pets. This week my grandchildren bought baby chicks and they are preparing to give them a good home. They will live in their fenced in back yard. Plans are underway for a grand chicken coop where they can sleep and hopefully lay many eggs. I will gladly help them with this project so maybe they will share a few eggs with me. In return, I will invite them over for a breakfast of fantastic Carmel French Toast. There’s nothing better that fresh eggs laid by happy chickens.

Caramel Apple French Toast

6 Tbsp. butter
1 cup brown sugar
2 Tbsp. corn syrup
2 apples, peeled and sliced
1/2 cup raisins, opt.
8 slices French bread cut 1 “thick
5 large eggs, beaten
1 1/2 cups milk
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt

In a saucepan cook butter, brown sugar and corn syrup over medium heat until bubbly, stirring constantly. Pour into a 9x13 inch pan. Place apple slices in rows over the caramel sauce and sprinkle with raisins, if desired. Place the bread over the apples. In a bowl, combine eggs, milk, cinnamon, vanilla and salt and pour over the bread. Cover and refrigerate overnight. Bake at 350 degrees for 40 minutes or until golden brown. Let stand 5 minutes, then invert on a serving platter. Serve immediately.

Baking the Perfect Holiday Dessert

It seems everyone wants to celebrate Valentine’s Day at their favorite restaurant, but not me! Going out to eat on a holiday is not only expensive but it takes too much time! First you wait for a table and then you wait for your food. Sometimes you have chips or peanuts or popcorn to snack on while you wait. By the time you are served, you may be too full to enjoy your meal. I would much rather celebrate Valentine’s Day by fixing my sweetheart an extra special dinner. If you believe the saying “actions speak louder than words” then making his favorite meal is the best way to say “I love you”.

I usually ask Mike what menu he wants, and through the years it has varied. At first it was steak, baked potatoes and steamed veggies. Now it is more likely to be heart healthy foods like chicken or grilled salmon. One thing has remained constant: he always chooses cheesecake for dessert. After trying many recipes, we both decided the very best is the rich and creamy “Cheesecake Supreme” topped with a cherry glaze. It is the ultimate dessert for our Valentine dinner.

Making cheesecake is truly is a labor of love. First, you must have a good quality spring-form pan. For the best results you should use only the best ingredients: 5 packages of cream cheese, six eggs, heavy cream and a cube of real butter for the crust. It takes about an hour to bake and another 2 hours to cool it slowly to room temperature. The longer you chill it, the better it is. I try to make it the day before so it chills 12 hours or more. Because it is laden with calories and saturated fats, Mike and I decided it would be a splurge only on special occasions.


In a family with eight children, special occasions came often as we celebrated their birthdays. Our birthday tradition was similar to our Valentine’s tradition. My children got to choose the menu for a special family dinner and I baked them their favorite cake for dessert. I convinced them that pie and cheesecake were not in the cake category, but when my boys became teenagers, all three of them wanted Cheesecake Supreme. Being a loving mother and wanting to please them, I did as they requested. Some years we had as many as five dinners where cheesecake was the dessert.

It was a great day when I found a mini cheesecake recipe. It helped simplify my life for birthday dinners and other special events. They are easy to make and bake in half the time as regular cheesecake. Making them a day ahead makes your meal time preparation so much easier. I make mini cheesecakes quite often for my family, but Mike is my “yobo”- which is “honey” in Korean. He still gets the very best Cheesecake Supreme so he knows just how much I love him.

Mini Cheesecakes
2 (8 oz) pkgs. cream cheese
3/4 cup sugar
1 tsp. vanilla
2 eggs
12 vanilla wafers
3/4 cup sour cream
1 1/2 Tbsp. sugar
1 1/2 tsp. lemon juice

Allow cream cheese to come to room temperature or soften in the microwave for about 15 second each. Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each. Put a vanilla wafer in the bottom of 12 baking cups in a standard muffin tin. (I like to use the foil variety.) Fill each with the cheese mixture until almost full. Bake at 350 degrees for 25 minutes. Combine sour cream, sugar and lemon juice. Remove the cheesecakes from the oven and put a tablespoon of the sour cream mixture on each. Return them to the oven to bake for five more minutes. Cool for about 30 minutes at room temperature and then chill at least 3 hours or longer. Top with your favorite fruit topping such as cherry or blueberry pie filling. Strawberry or raspberry topping is also good when fresh fruit is available.

Serving with Love in Haiti

Church service was my brother’s full time job. For 25 years, Michael F. Moody served as the chairman for the General Music Committee for the Church of Jesus Christ of Latter Day Saints. During that time he was instrumental in the printing of the 1985 hymnal which was translated in over 20 different languages. As part of his job, he visited countries around the world to provide music training. One of those trips took him to Haiti.

When Michael visited Haiti in 1998, he wrote home to his wife, “I love this place and its people; I did from the moment I arrived. They are black, shiny, and beautiful. They are humble and spiritual. They are hopeful and happy.” As he attended churches there, he found the chapels were overcrowded and often without plumbing and electricity. They didn’t have air conditioning and in that hot, humid climate it was quite an experience for him.

Though the people lived in poverty, Sunday was a special day for them and as they attended church, he observed, “They are unbelievably clean and neat. Today they are all dressed in white shirts, ties, and beautiful Sunday dresses. The women have their hair impeccably done. The men have their shoes shined.” He felt a great love for the people and conveyed this to his wife in that letter. Less than 2 years after that visit, Michael was called to be president of the Haiti Port-au-Prince Mission.

Upon hearing the news of their call to serve, my first concern was for Maria. I wondered how she could survive what some described as a “two year camping trip” in a third world country; but Maria had great faith. Even when the call was extended to three years, she showed her willingness to support her husband. I witnessed that Maria is a woman of strength and a blessing to her husband when I visited Haiti in 2002. I went with my husband, Mike and brother, Milton. It was a trip I will always remember.

On our arrival, Michael and Maria were there to greet us. As we walked through the crowded airport, people reached out to touch him as if my brother was a celebrity. I later found out that he was known to many of the Haitians as “President Love”. Some of the people were seeking a blessing from this religious leader and others may have wanted money. To the latter, he would give them crackers for which they always seemed grateful.

Most memorable to me were the children. We drove through the country one day and saw many school children, some neatly dressed in matching uniforms. They were happy, smiling and willing to pose for photos. Another day, we walked to an orphanage not far from the mission home. I remember picking up a little girl, feeling sorry that she had no clothing on. She stroked my long straight hair as several others gathered around seeking my attention. How I wished I could have taken all of them back to Utah with me and find them good homes.

When I heard of the earthquake and saw the devastation there, I saw a news report that an orphanage had been completely destroyed. I was sad to think it might have been the one I visited that day. My brother told me that about 20 of the church members he knew had been killed, but it was truly a blessing that all of the missionaries were accounted for.

Michael and Maria found happiness in Haiti by focusing on the positive. An email from them said, “We are rejoicing in the daily adventures of our mission – meeting friendly, happy people, experiencing a culture and way of life far removed from our own and basking in the tropical pleasures. We are on a hectic schedule but finding joy each day.” We could all find added happiness in our own lives by reaching out to others in need and serving them with love.

Finding a Fitness Friend for Life

I always wanted to be a mother and have a large family. My father always told me that life’s greatest job was being a mother. He told me I could influence my children for good by teaching them important values and setting a good example. What he didn’t tell me is that being a mother is also life’s most stressful job. When my sixth child was born and my oldest was only eight, I felt overwhelmed with cooking, cleaning, laundry and everything else I had to do.

My biggest challenge was managing my weight. With every baby I had gained extra pounds that I couldn’t lose. I was depressed that I couldn’t fit into my clothes and didn’t want to buy new clothes in a bigger size. I decided the only way to lose the unwanted pounds was by exercising, so that summer I signed up for Dorothy’s aerobics class. As I faithfully attended, I made new friends and it became a social outing that I needed very much. I didn’t lose a lot of weight, but I lost over 11 inches the first few months. The best thing however was it gave me an outlet for the stress in my life. That summer changed my life. I was happier being a stay at home mom and had more energy to accomplish my daily chores.

It may have been the upbeat music or the friends in class, but I loved dance aerobics so much that I decided to certify and teach classes in my home. When my class became larger, I moved to Salem Elementary where I taught through the Community Education program. My daughter, Melinda, joined my early morning aerobics class at age 16 and became my best student. I found out she was not a typical teenager. For three months straight at 5:45 AM she never missed a class!

I taught aerobics for almost 16 years. My daughter, Melinda, followed in my footsteps and became a certified fitness instructor, teaching yoga and step aerobics. Now for the past 10 years she has been my teacher. Changing to step aerobics was a challenge at first, but through her example and with her encouragement, I now teach once a week and enjoy being in her class the other two days.

Melinda has inspired me in other ways. After serving a mission, she was diagnosed with diabetes. I remember that day of tears as we received instructions from the dietician. She would have to use insulin and change her eating habits for the rest of her life to control her blood sugar levels. I remember the positive attitude she had as she accepted that challenge. With an associate degree in nutrition, she went on to finish a Dietetic degree at BYU. I was amazed that she accomplished her goal, having her first baby in November and graduating the following May.

My advice to everyone is to choose a form of exercise you really enjoy and make time to workout at least three times a week. Even if it means getting up at 5 AM, the health benefits are worth the sacrifice. Finding a friend that will workout with you will make it easier to follow through with your fitness goal. Maybe you can exercise with a family member and have a fitness friend for life.

Applesauce Pancakes

2 cups white or wheat flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
3 Tbsp. sugar
2 eggs
1 cup applesauce
1 1/2 to 2 cups buttermilk
3 Tbsp. oil

Whisk dry ingredients and set aside. In a large bowl, combine liquid ingredients using 1 1/2 cups of buttermilk. Stir in dry ingredients and then add more buttermilk if needed to make it the desired consistency. Grease a griddle or spray with a cooking spray. Use 1/4 cup batter for each pancake and brown on both sides. Serve with Apple Syrup: 1 cup sugar, 3 Tbsp. cornstarch, 1/4 tsp. cinnamon, 2 cups apple juice and 2 Tbsp. lemon juice. Mix sugar, cornstarch and cinnamon in a saucepan. Add juice and lemon juice. Bring to a boil.

Giving a Gift of Friendship

A year ago I got a memorable Christmas gift. A friend of mine gave me what appeared to be a zip lock bag with pancake batter in it. It was a cup of Amish bread starter and it came with instructions on how to keep it “alive”. Years ago I had tried to establish the Amish baking tradition and it was too hard. It took eight days of stirring and two days of “feeding” so that on the tenth day I could bake “Friendship Bread”. The instructions said to share 2 or 3 starts with friends so they can bake bread every ten days too. That was the hard part for me, finding someone who really wanted to bake that often.

I accepted the gift with a smile and a thank you. My mother use to tell me, “If at first you don’t succeed try, try again.” I decided to give Amish bread another try but this time make the recipe healthier. I cut out half of the fat and used whole wheat flour. Adding grated apples made the bread moist and delicious. Baking it in mini loaves made for smaller portions. After all the changes, my bread was more like a muffin than a dessert. Those watching their sugar intake could eat it without feeling guilty and my family loved the new recipe.

My friends are the reason I keep making Amish bread. Gerrie is a neighbor who lost her husband this past year and now lives alone. She likes my bread and even asked me for a starter. Giving her bread saves her the hassle of making her own. My friend, Phoebe, had a stroke several years ago and relies on her husband to cook their meals. Friendship bread it a treat that she and her husband really appreciate. Then there is sweet Cleo, 90 years old and restricted on what she can eat. When I deliver a loaf of bread to her she seems overjoyed to get it. It makes me happy seeing her eyes light up and her bright smile as she says “thank you” several times.

This month I will be baking more than every ten days. I have a freezer full of Amish starter that I never gave away and a list of friends I like to remember at Christmas time. If any of them like the bread and want to try baking it, I will gladly give them a starter, recipes and the instructions. I will also give them a warning that they might become addicted to it and feel like a slave spending so much time baking and washing dishes. They can weigh the pros and cons and then decide if giving a gift of friendship is really worth it.

Amish Apple Friendship Bread

Marilyn Atwood

3 cups flour (half whole wheat) *

2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 teaspoons cinnamon

1 1/2 cups sugar

3/4 cup oil

4 large eggs, beaten

3/4 cup milk *

3/4 cup applesauce

1 1/2 cups grated apples

1 1/2 tsp. vanilla

1 1/2 cups Amish Friendship Bread starter

1 large box instant vanilla pudding (3/4 cup) *

Grease three 9x5 inch loaf pans or 7 mini loaf pans. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Dust the greased pans with half of the mixture. Set aside the rest to be used later. In a bowl, whisk together flour, baking powder, soda, salt and cinnamon. Set aside. In a large non metal mixing bowl combine sugar, oil and eggs. Use a large wooden spoon to stir. Add milk, applesauce, grated apples and vanilla. Stir in dry ingredients. Add Amish starter and vanilla pudding. Stir just until blended. Pour into prepared loaf pans. Sprinkle the top with the remaining cinnamon and sugar mixture. Bake at 350 degrees: large loaves for about 50 minutes and mini loaves about 40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from the pan. Cool completely on a wire rack then wrap in plastic wrap.

* I use food storage items so I can rotate my wheat, powdered milk and large cans of pudding.

A Time of Giving Thanks

November is the time to fill our hearts with gratitude for the beautiful earth that we live in. It’s a time to be thankful for the countless blessings that bring such happiness into our lives. I must admit that as a child I loved Thanksgiving because of the food. My mother knew how to make the best turkey, stuffing and dinner rolls. I loved Grandma Finlinson’s fabulous salad made with apples, pineapple, bananas and whipping cream. My favorite part of the meal was dessert: pumpkin and apple pies.

After getting married and having a large family, I became the hostess for the traditional dinner. My focus changed from eating the dinner to fixing the feast. Thanksgiving morning, after getting the turkey in the oven, I would spend the rest of the morning baking homemade rolls and pies. The Atwood tradition was not just apple and pumpkin pies but other favorites like banana and coconut cream. One year we had eight different kinds of pies and I sampled them all. I spent the rest of the day regretting my decision to overindulge.

This year my focus is not the food or the feast, but on my family. Memories of my parents come to my mind. I think of my lovely sister, Patricia, who lost her husband to cancer and raised her seven children alone for 11 years. Then she was diagnosed with cancer and after a year of struggling, she passed on to the next world. Ten months later, I lost my sweet sister-in-law, Jackie, who also died of cancer. The hymn “For the Beauty of the Earth” expresses my love for them: “For the joy of human love, Brother, sister, parent, child, Friends on earth, and friends above, For all gentle thoughts and mild.” Sometimes I think they are the angels that are helping me and my family get through the difficult times in our lives.

There is another reason I’m thankful this year: Grandpa and Grandma Atwood are here to be the guests of honor at our dinner. Grandpa is a cancer survivor. He was diagnosed with throat cancer about 18 years ago and has suffered so much through radiation treatments and surgeries. After one surgery, he had a ruptured jugular vein and nearly bled to death. It was a miracle that a doctor was in the right place at the right time and acted quickly to save his life. Another emergency surgery and 7 pints of blood kept him alive. Even though he can’t talk, has difficulty eating and breathes through a tracheotomy he doesn’t give up. He is still here for his family who loves him and admires his courage to carry on in spite of his trials. This year I’ll serve him his favorite banana cream pie and he will smile and in sign language say “thanks” and “I love you”. Thanksgiving is a time to give thanks for friends on earth and friends above.

Marilyn’s Banana Cream Pie
2 1/2 cups milk
3/4 cup sugar
5 Tbsp. cornstarch
1/4 tsp. salt
3 egg yolks, beaten
2 Tbsp. butter
1 1/2 tsp. vanilla
2 bananas
1 cup whipping cream

Put milk in a large microwave-safe bowl and heat for about 3 minutes on high until milk is hot and steamy. Mix sugar, cornstarch and salt in a small bowl. Whisk into the hot milk and microwave, uncovered, on high stirring every two or three minutes until the mixture thickens. Whisk a small amount of hot liquid into egg yolks then gradually return to the bowl, stirring constantly. Cook 2 or 3 minutes longer or until bubbly, stirring as needed. Stir in butter and vanilla and cool to room temperature, stirring several times. Whip 1/2 cup cream until thick and mix into the pudding using a hand mixer. Beat until smooth. Arrange bananas in a baked 9” pie crust. Top with filling, cover with plastic wrap and chill several hours. Whip the rest of the cream, sweeten with sugar and vanilla to taste. Add additional bananas if desired. To make coconut cream, omit the bananas and fold in 3/4 cup coconut into the filling.

Good Attendance for Good Grades

Every fall I had to have a flu shot. Because I was the daughter of a doctor I was put through this ordeal every year. My dad would bring the vaccine home from the office and the brave children (I was one of those) would line up and get their shots. The fearful kids would run and hide hoping to avoid the pain. It was part of the Moody wellness program that also included frequent hand washing and never sharing germs. I was so afraid of germs I wouldn’t dare take a bite of someone else’s candy bar or drink out of someone else’s glass for fear of getting a dreaded disease.

My dad was very wise and a good example of staying healthy. Every day he was exposed to so many germs as he took care of his sick patients, yet I can’t remember him missing work because of illness. The only time I remember seeing him in bed during the day was after he had open heart surgery. As for me, I rarely missed school. If I ever complained of feeling sick, I got a mini physical exam. If I didn’t have a fever or other symptoms I had to go to school.

Now looking back on my success in school, I can definitely see a connection to attendance and good grades. In 9th grade, the year I got a certificate of merit for perfect attendance, I also got my best report card and a 4.0 for my final grades. In high school when I got involved in extra curricular activities, my attendance went down and so did my grades. My lowest grades came at BYU when I went on tour for 10 days performing with the Sounds of Freedom. Too bad I didn’t have a private tutor to help me get through those tough classes.

There were a few time I remember getting sick, usually with a flu bug that had my stomach in turmoil. I hated throwing up more than anything else. I tried sipping 7 up until my stomach could hold down real food. I was so thankful for hot soup and crackers that seemed to work like magic, making me feel better again.

It has been said that chicken soup is good for whatever ails you. Now there is scientific evidence that it really is true. Search the Internet and read how it helps relieve the symptoms of colds and flu. It’s also a good comfort food on cold winter days and on Halloween it helps if you eat it before you eat too many treats. If you don’t have time for homemade, keep your shelves stocked with soup ready to eat. Better yet, develop the good health habits that will keep you feeling good and happy to be in school every day.

Creamy Chicken Noodle Soup

2 lbs. boneless chicken breasts

4 cups water

3 tsp. chicken soup base

1 cup chopped onions

2 cups sliced carrots

2 cups diced celery

2 10 1/2-ounce cans chicken broth

Egg noodles (about 16 oz.)

1 cup frozen peas

1 can cream of chicken soup

1/2 cup water

1/2 tsp. thyme leaves

1/4 tsp. pepper

Salt to taste

In a large pan, cover chicken breasts with enough water to cover. Simmer about 20 minutes or until cooked completely. Remove chicken. Add soup base, vegetables and the rest of the water. Simmer until vegetables are tender. Add noodles and chicken broth. Simmer until noodles are done. Add peas, seasonings and cream of chicken soup that has been thinned with water. Cut chicken up in chunks and add. Heat and serve.

Homemade Egg Noodles

Beat 1 egg, 3 Tbsp. water and 1/2 tsp. salt. Stir in 1 cup flour and then knead dough on a well-floured surface until smooth. Divide into two balls and roll each out very thin. Allow to dry for at least an hour, turning over two or three times. Roll each up like a jelly roll and cut into 1/4 inch strips. Unroll and let noodles dry about 20 minutes. You can store them in a plastic bag to be used later.

A Unique Anniversary Tradition

My wedding anniversary is usually a quiet celebration for the two of us. I like fixing Mike his favorite dinner and staying at home. He prefers taking me out to my favorite restaurant. We rarely plan a romantic get-away because June is the time to get my garden growing. My brother, Michael, however has a very unique anniversary tradition. He and his wife, Maria, host a party for friends and family. Their annual Jell-O Fest has become an event that I look forward to every year.

Maria and Michael came up with this idea sixteen years ago. Jell-O was not normally served at their home because of the high sugar content. They thought it would be great fun just once a year to splurge and have a buffet of anything made with Jell-O. Activities include a Jell-O puzzle and singing the famous “Jell-O Song” in a round. That was the beginning of what is now a fun get-together planned around their special day, September sixth.

This year’s fest was well attended. Over 50 people came representing 16 different families. Sixteen creative Jell-O items were entered into the contest. Milton Moody baked pastries filled with cheesecake pudding and lingonberry jam. Milo Calvin Moody brought a lime Jell-O salad, the kind that made our state famous. (Utah is the only state to prefer lime Jell-O over red!) Rachel Jones brought a chocolate dessert that was amazing, and Elisabeth Oldham won the award for the “Most Original Use of Jell-O,” sculpting a snowman out of Jell-O and a little bit of water. Everyone who entered got a prize and an elegant certificate of merit. I was honored to win the “Sweepstakes” award with my Angel Berry Delight.

The celebration is not limited to Provo. This year, my sister and her husband enjoyed Lime Cottage Cheese Salad in Switzerland. Michael and Maria have held their Jell-O Fest in Haiti for three years and one year in Jerusalem. The next three years they will have their party in paradise: Michael will be a temple president in Tahiti. So while they will be packing three packages of Jell-O and leaving us, their children will carry on with the tradition here. After all, Utah is the Jell-O Capital of the World (www.awesomeamerica.com) and the Moody family knows how to celebrate.

Angel Berry Delight
By Marilyn Atwood

1 cup sugar
4 Tbsp. cornstarch
1 3 oz. pkg. raspberry gelatin
2 cups water
1 8 oz. pkg. cream cheese, softened
1 8 oz. carton raspberry yogurt
1/2 cup powdered sugar
1 cup heavy cream, whipped
1 angel cake cut into 1-inch cubes
3 cups fresh raspberries *
1 can whipped topping

Make a glaze by mixing sugar, cornstarch and gelatin a saucepan. Add water, bring to a boil and cook until thickened. Set aside to cool. In a small bowl, beat cream cheese until smooth. Blend in powdered sugar and yogurt. Fold in cream. In a 4 qt. clear glass bowl, layer a third of the cake cubes, glaze, raspberries and cream mixture. Repeat to make three layers. Garnish with whipped topping and more raspberries. Cover and refrigerate for at least 2 hours or overnight. * Substitute strawberries, blueberries or use all three.

Share Your Abundant Harvest

My first garden was a good learning experience for me. I purchased the seeds, everything I thought my family would eat, then I carefully followed the directions on the back of the package. When it came to the zucchini and cucumber seeds, I opened up the package and planted all the seeds. I ended up with 11 hills of zucchini and 20 hills of cucumbers! I had never heard the joke “How do you plant zucchini? Plant three plants and hope that two of them dies.”

I soon found out that everyone who likes zucchini usually has one or two plants in their backyard. I couldn't give away my surplus and was probably picking a dozen a day. Not wanting to waste any, I decided to look for new recipes. For just a dollar I got twenty pages of tried and true recipes from the USU Extension Service, everything from pickles to pancakes. I enjoyed testing the many recipes and most often my family enjoyed eating my culinary creations.

That first year I had wonderful zucchini, but the past two years something has gone wrong. Instead of getting new seeds, I've been freezing my seeds and using them again. The seed package says “Black Beauty” a nice dark green variety, but my zucchini are lighter green with stripes. I call them “zebra zucchini”. Even though they taste the same, I usually don't give them away because they look so strange.

Even if I had perfect produce this year I have been too busy to pick it. Thank goodness for my daughter and her four enthusiastic children who love harvesting the garden and I'm so glad to share with them. Summer is a great time for healthy meals that include lots of fresh vegetables from the garden. Children learn to love and eat vegetables when they help grow and harvest them.

Here's another zucchini joke: "Do you know why Mormons lock their cars when they go to church in the summer? So they don't come out and find their car full of zucchini!" I think it is a blessing to have an abundance. Just have lots of good recipes and friends to share your harvest with.

Zucchini Picnic Cake

Marilyn Atwood

2 3/4 cup flour (or half whole wheat)

1 tsp. baking powder

1 tsp. soda

1 tsp. cinnamon

1/2 tsp. salt

1 3/4 cup sugar

1/2 cup melted butter

1/2 cup oil (or applesauce)

2 eggs

1/2 cup sour cream (or buttermilk)

1 tsp. vanilla

2 cups grated zucchini

Sift flour, baking powder, soda, cinnamon and salt together. Set aside. In a large bowl, cream the sugar, butter, oil and eggs. Add sour cream, vanilla and dry ingredients, stirring until blended. Stir in zucchini. Spread in a 10x15 inch pan that has been well greased. Sprinkle on the top a mixture of ½ cup packed brown sugar, 1 cup chocolate chips and ¾ cup chopped nuts. Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean. Instead of sugar topping frost with Carmel Frosting: Melt 6 Tbsp. butter in a sauce pan. Add 1/4 cup milk and 1 cup brown sugar and bring to a boil. Remove from heat and add 1/8 tsp. soda, 1/3/4 cups powdered sugar and 1 tsp. vanilla. Beat with electric beaters until smooth.