The party begins once every ones name is entered five times. You can start with anyone in the circle. They share why that item is their favorite and then draw five names out of the bowl. Those people whose name was drawn win one of the items. In the end everyone should go home with 5 different favorite items from other people.
It was really cool to see what everyone else loves in life, and I now have a list of new ideas to try. I also got some pretty neat items, one of which is the Turbie Twist. It may sound ridiculous, but is so handy in keeping your wet hair up until you are ready to do it. Justin calls it my turbin. It is like a towel shaped specifically for your head and has an elastic to hold it in place and keep it from slipping around. I believe you can find them at Bed, Bath, and Beyond.
Another great thing about this party is you can do it once a year. We all know we have more than one favorite item. I took a mix that I absolutely love, but had several other items I debated between.
Reasons it is my favorite: This mix can be used to make pancakes, waffles, biscuits, or muffins and I LOVE breakfast. It stores in the fridge for 6 weeks or in the freezer for 6 months. Best of all it is whole weat and pretty healthy for you. Here is the recipe and the recipes that go with it (this recipe is from the Cache County Extension Office):
Honey and Wheat Mix
6 cups whole wheat flour3 cups all purpose flour
1 cup instant nonfat milk powder, or whey milk substitute, or dry buttermilk powder 1/3 cup baking powder
4 tsp. salt
¼ c * powdered honey or ½ cup sugar (I have only used sugar because I haven't been able to yet find powdered honey, let me know if you do!)
In a large bowl, combine wheat flour, all-purpose flour, milk powder or buttermilk powder, powdered honey, baking powder and salt. Spoon into 12-cup container with tight fitting lid. Attach lid. Label container with date and contents. Use within 10-12 weeks if stored in refrigerator or within 6 months, if stored in freezer. Makes about 12 cups HONEY AND WHEAT MIX. *(1/2 cup liquid honey may be used. Drizzle over mixture while stirring with a wire whisk.)
Honey Wheat Waffles
3 eggs, separated
2 cups buttermilk
¼ cup butter or margarine, melted ½ cup canola oil
3 cups Honey and Wheat Mix
¾ tsp. baking soda
Preheat waffle iron. In a medium bowl, combine egg yolks, buttermilk, butter or margarine, and canola oil, beating with a wire whisk to blend. In a large bowl, combine Honey and Wheat Mix and baking soda. Stir into buttermilk mixture until just moistened. Batter will be lumpy. Beat egg whites until stiff but not dry. Fold into batter. Bake in waffle iron according to manufacturer’s instructions. Serve hot with syrup. Makes 4 large waffles.
Honey Wheat Pancakes
1 egg, slightly beaten
1 1/3 cup water 2 cups Honey and Wheat Mix
3 Tbsp. canola oil
In a medium bowl, combine egg, oil, and water, beating with wire whisk to blend. Stir in Honey and Wheat Mix until blended. Let stand 2 minutes. Preheat griddle according to manufacturer’s instructions. Lightly oil griddle. Stir in more water if a thinner batter is desired. Pour about 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge becomes dry and bubbles form. Turn with wide spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter.
Honey and Wheat Muffins
3 cups Honey and Wheat Mix
2 Tbsp. packed brown sugar
1 egg, slightly beaten 1 1/3 cups water
¼ cup canola oil
Preheat oven to 400◦ F. Generously grease 12 large muffin cups. In large bowl, combine Honey and Wheat Mix and brown sugar. In small bowl, combine egg, water, and oil, beating with a wire whisk to blend. Add egg mixture all at once to brown sugar mixture, stirring until just moistened. Batter will be lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake 15 to 20 minutes in preheated oven until golden brown and wooden pick inserted in center comes out dry. Makes 12 large muffins.
Buttermilk Biscuits
2 cups Honey and Wheat Mix
½ cup buttermilk, milk, or water
¼ cup shortening
Preheat oven to 400◦ F. Pour Honey and Wheat Mix into medium bowl; cut in shortening. Add buttermilk, milk or water all at once. Stir with fork until dough follows fork around bowl. Turn out dough on lightly floured surface. Knead 10-12 times. Roll out dough to ½-inch thick. Use 2- inch biscuit cutter to cut dough. Arrange dough circles on ungreased baking sheet. Bake 10 to 12 minutes in preheated oven until lightly browned. Makes about 9 biscuits.
Justin and Ruth Blazzard
