S: Things I would tell my Grandchildren by Valerie Willardson 2011
FC: Things I would tell my Grandchildren By Valerie Willardson 2011
1: Scott is silly! | We have fun together!
2: Scott is my best friend!
4: Self Portraits | Brooke straightened my hair! | 2011
6: My mother, Lenore Bertram, loved to make lots of different batches of Christmas cookies! She would begin baking after Thanksgiving. She froze many of her unbaked cookie batches. | My sisters and I would sneak the dough from the freezer and eat it! Yum! She always sent cookies to my brothers who were in the military or living in the U.P. (Upper Peninsula) of Michigan. | Mom & Dad | High School Graduation | Sault Ste. Marie, MI (The Soo) | Lenore Lee
7: Church Window Cookies 16 oz. chocolate chips 1/4 c. butter 3 cups colored miniature marshmallows 3/4 cups chopped walnuts Melt chocolate chips in double boiler. Let cool, but don't let it harden. You don't want it too hot or you'll melt the marshmallows. Stir in the marshmallows and add nuts. Divide the mixture in 1/2. Shape into a log that is 1 - 2 inches in diameter and 6 inches long. Repeat with other half of dough. Place on plastic wrap and roll in coconut to coat outside of log. Chill or freeze. Slice off 1/4 inch circles and serve. | Refrigerator Cookies (Spiral Cookies) 1/2 c. shortening (or butter) 1/2 c. firmly packed brown sugar 3/4 c. sugar 1 egg 1 tsp. vanilla 1/2 c. chopped nuts 2 c. flour 2 tsp. baking powder 1/2 tsp. salt Cream shortening with sugars. Add egg & beat well. Add nuts & vanilla. In separate bowl, mix flour, salt, baking powder. Slowly add flour mixture to creamed mixture. Mix well. Divide dough in half. Add 1 melted square bitter chocolate to one half. Leave other half plain. Roll out both halves into rectangular shape to 1/8 thickness. Place on on top of the other & roll into jelly type roll. Wrap firmly with plastic wrap and then foil. Chill or freeze. When you're ready to bake them just slice them from the the roll. The cookies with form circles. Try to measure them to be cut 1/8 inch thick. Bake at 450 degrees for 8-10 minutes.
8: "If it's not chocolate then why are you eating it?" ~Valerie Willardson | These blondies are an exception--I leave out the chocolate chips. | Valerie Willardson | Dot's Blondies 2 sticks unsalted butter 2 c. firmly packed light brown sugar 2 tsp. baking powder 1/ 4tsp. salt 1 tsp. vanilla 2 c. all-purpose flour 2 large eggs 1 c. chocolate chips (optional) 1 c. chopped pecans (optional) | 350 | 20-25 | lots! | Preheat oven & grease 9 x 12 pan | ..got this recipe from the newspaper
9: Don't Blondies continued... To get the proper texture, don't use an electric mixer. I double the recipe--it makes them thicker! When I do this I also adjust the time by baking them for approx. 40 minutes. Melt butter in microwave. Add brown sugar. Stir. Remember--use a wooden spoon. Add baking powder, salt, & vanilla. Stir in flour. Beat eggs in separate bowl. Add eggs to the mixture. Stir in chocolate & nuts if using. Spread batter in greased pan. Bake until top begins to get golden brown & just begins to pull away from sides. | Neiman Marcus Chocolate Chip Cookies 2 c. butter 2 c. white sugar 2 c. brown sugar 4 eggs 2 tsp. vanilla 5 c. oatmeal flour (blend oatmeal in blender until powder) 1 tsp. salt 2 tsp. baking powder 2 tsp. baking soda 1 (8 ox.) chopped Hershey bar or 12 oz. chocolate chips...or both! Mix & form into 1 inch balls. Bake at 375 degrees for 15 minutes. | We used to make these every Sunday! | I made these for Nate's mission farewell!
10: Scott made me this delicious Coconut Cake for my forty-third birthday! It took him hours! It was very complicated. It was the only thing I wanted for my birthday. | Best cake I've ever eaten! | Coconut Cake (Martha Stewart) Makes Three 6-inch Layers 2 cups sifted cake flour (not self-rising) 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans 1 cup superfine sugar 4 large egg yolks, lightly beaten 2/3 cup sour cream 1 tsp. pure vanilla extract Coconut-Cream Filling (recipe follows) 11 ounces (about 3 3/4 cups) sweetened angel-flake coconut Seven-Minute Frosting (recipe follows)
11: 1. Preheat oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together the flour, baking powder, baking soda, and salt, and set the bowl aside. 2. Cream the butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add the sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in the egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes. 3. Alternate adding the flour mixture and the sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in the vanilla. Divide the batter between the prepared cake pans. Bake 30 to 40 minutes, rotating the pans in the oven, if needed, for even browing, until a cake tester inserted into the center of each cake comes out clean. Transfer cake pans to wire racks to cool, about 15 minutes. Remove the cakes from the pans, and let cool completely on racks, tops up. 4. To assemble, remove the parchment paper from the bottoms of the cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome-side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over the coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top the cake with the reserved domed layer. Transfer the cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of the cake with seven-minute frosting. Sprinkle the | remaining coconut flakes all over the cake while the frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days. Coconut-Cream Filling Makes 4 Cups 6 large egg yolks 3/4 cup sugar 6 tablespoons cornstarch 1/8 teaspoon salt 3 cups milk 4 ounces (1 1/2 cups) sweetened angel-flake coconut 1 1/2 teaspoons pure vanilla extract 1 teaspoon unsalted butter for coating plastic wrap 1. Place egg yolks in a large bowl; whisk to combine; set bowl aside. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking constantly. Cook, stirring, over medium heat until mixture thickens and just begins to bubble, 10 to 12 minutes. Remove from heat. 2. Whisk 1/2 cup hot sugar mixture into reserved yolks to temper. Slowly pour warmed yolks into saucepan, stirring constantly. Cook, while continuing to stir, over medium heat until mixture just begins to bubble, about 2 minutes. Remove from heat. Stir in coconut and vanilla. 3. Transfer the filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Transfer the filling to the refrigerator until firm and chilled, at least one hour. The filling may be made a day ahead. | Seven-Minute Frosting Makes 3 Cups If the weather is humid, beat the icing for an additional minute in each step to help stifen it. 2 large egg whites 1 1/2 cups sugar 2 teaspoons light corn syrup 1/4 teaspoon cream of tartar 1/2 teaspoon pure vanilla extract Combine egg whites, sugar, corn syrup and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy. | Scott loves me!
13: Church callings I've had... Primary Teacher with Scott RS Counselor RS Teacher Primary Secretary YW Advisor Primary Chorister Primary Counselor Cub to 11-yr-old Scout Leader Stake Primary President Ward YW President | El Cajon Stake Young Women's Camp 2010 Some of our Cottonwood Ward YW (Left to Right) Back Row: Paige Hixson, Courtney Halls, Brooke Willardson, Me, (white hat) Clare Willardson, Olivia Mercado, Evanelle Carrisoza Front Row: Sister Pauline Gavin & Jewliett Guzman | Baby Clare | Nate
16: Bachelors of Science Elementary Education Brigham Young University
17: Masters Degree Curriculum & Instruction San Diego State University | Phi Kappa Phi | Master's Degree Curriculum & Instruction San Diego State University | Dale Edward Bertram and Lenore Joyce Lee Bertram (My Mom & Dad) along with Nate
18: Ibegan teaching Elementary School in 1989. I taught Fourth Grade as a Long-Term Substitute at Vista Grande Elementary. That's where my nieces and nephew went to school (Angela, Emily, Rebecca, and Andrew Hansen). That's Scott's sister, Kathy's children. | My first contracted teaching job was there and I taught First Grade. After that I taught fourth grade at W. D. Hall for a few years. Then I went on to Ballantyne Elementary teaching grades: 5, 3, and 2/3, Later, I moved to Meridian where I taught grades: 2, 1, and Kindergarten.
19: I love teaching children! I especially like teaching Kindergarteners. They are so sweet. My favorite thing about it is when they tell me they love me! | These pictures (Left & below) are of me teaching Kindergarten at Meridian Elementary. | First Grade Vista Grande | Cajon Valley Union School District in CA | 2009
22: Harry Potter Party | Sara
23: My favorite Children's Books Harry Potter Series Hunger Games Series Ira Sleeps Over | My Favorite Adult Fiction To Kill a Mockingbird A Girl Named Zippy | Sister Cindy Tirpak from my ward (Cottonwood) hosted a Harry Potter party in celebration of the premier of the final movie in the series . Cindy's friends and familiy members are included in the picture. Can you spot my family members? Clare, Brooke, (me), and Sara Hansen (my niece) | 2011
24: My Testimony
27: Wake boarding Wake surfing Mountain Biking Kick boxing Gym Reading Drawing