Everyone has their favorite holiday and our featured cooks today would choose July 4. Heather and Jon Weber love July 4, and this year it has another special meaning as they have been chosen to be the Grand Marshalls at the Whoopee Day Parade in Rexburg, Idaho.

Jon and Heather met when both were attending Ricks College. Jon was from Michigan and Heather Cardon was a local girl. After finishing at Ricks College, they went on to Utah State University in Logan, Utah. John and Heather graduated with the same degree which was Business Marketing. Once out of college, Heather’s mom, Terri Cardon, asked them to come back to Rexburg to operate her business, which was out of her home at one time, called the “Circle of Love”. That they did and the business has now evolved into a store on Main Street in Rexburg which specializes in wedding attire and dress clothing for both men and women.

John and Heather are the parents of five children. J. C. and wife, Kaylee, live in Rexburg and are involved in the family business. J.C. also teaches as an adjunct professor in the business department at Brigham Young University-Idaho. They have three children.

Britni is married to Andrew Pena. He is a counselor at Sugar-Salem Junior High School and is also a coach. They have three children.

Son, Chase Weber, lives in New York City, where he is involved in the insurance business.

Preston is presently serving a mission for his church in Knoxville, Tennessee, and his twin brother, Parker will soon be serving a mission in the Newport Beach, California mission.

Heather enjoys the task of cooking and especially likes to entertain and have people in her home to eat. Her family likes to eat breakfast on special occasions and that would include Jon making the bacon and eggs while Heather makes sticky buns, a family favorite, and breakfast cake. Of course, Heather was taught to cook by her mom, Terri. Another special dinner would be on Sunday when the family members will come to the Weber home to enjoy roast beef or pork with mashed potatoes (a favorite of the grandkids), rolls with homemade raspberry jam made from their own raspberry garden, vegetables and for dessert, Poppy Seed Cake or Raspberry Poke Cake.

For the Weber family, it is always fun celebrating July 4, with neighbors. After the parade, they would congregate at the Weber yard to enjoy great food furnished by each family who would bring an item to share and the meat and drinks are provided by the Webers and neighbors, Matt and Jane Smith. Then throughout the day, lots of playing time and ending the evening with fireworks. Last year, 150 people enjoyed the celebration.

Heather’s interests include reading and she does read a lot; averaging a couple books a week. She enjoys gardening and being a member of a great book club. She has volunteered in the Distinguished Young Woman program for many years. You might say her enjoyment in life, next to her grandchildren, are work, fashion and shopping.

Jon is a Madison County Commissioner and also enjoys yard work and outdoor activities. He likes to hike, see new scenery and meet people from all “walks of life”.

The entire Weber family likes to work together and J.C. is involved in the “Circle of Love”, while Britni works to manage the family properties in town. While the kids were in school and living at home, sports were a main part of their activities and the entire family could be seen cheering each other on in those sports. They always celebrated July 4, with the parade from the store front. They liked to camp and travel to Michigan once a year to see Jon’s family and a yearly family vacation. A favorite vacation was a cruise to the Bahamas.

This year will be no different than other July 4 celebrations except that Jon and Heather have been selected to be the Grand Marshalls this year and they are looking forward and are appreciative for this opportunity to represent the people. They hope to see everyone at this year’s parade and wish everyone a very happy and safe July 4.

Sticky Buns

(Heather and Jon Weber)

1 cup corn syrup

½ cup brown sugar

4 tablespoons melted butter

2 tablespoons water

3 cups flour

4-1/2 tablespoons baking powder

¾ teaspoon salt

2 tablespoons sugar

¾ teaspoon cream of tartar

¾ cup butter flavored shortening

1 beaten egg

1-1/4 cup buttermilk or regular milk

3 to 4 tablespoons softened butter

Sugar and cinnamon

Mix corn syrup, brown sugar, butter and water. Place in a 9x12-inch baking pan. Cut dry ingredients with shortening. Add milk and egg. Stir until blended. Roll into 12x10-inch rectangle. Spread three to four tablespoons softened butter and sprinkle with sugar and cinnamon mixture. Roll up from one of the long sides and slice one-inch pieces. Place cut sides down on caramel mixture. Bake at 425 degrees for 20-25 minutes. Immediately loosen sides and invert onto serving tray. Serve warm.

Cowboy Breakfast Cake

(Heather and Jon Weber)

2-1/2 cups flour

2 cups brown sugar

½ teaspoon salt

2/3 cup shortening

Mix to a crumble mixture and reserve ½ cup. Then add to the mixture:

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon nutmeg

1 cup sour milk

2 eggs

Mix well and pour into 9x13-inch pan and sprinkle with ½ powdered reserve on top. Bake at 375 degrees for 25-30 minutes.

Cinnamon Stackers

(Heather and Jon Weber)

3 cups flour

4-1/2 tablespoons baking powder

2 tablespoons sugar

¾ teaspoon cream of tartar

¾ teaspoon salt

¾ cup butter flavored shortening

1 beaten egg

1-1/4 cup buttermilk or regular milk

3 to 4 tablespoons softened butter

Sugar and cinnamon

Cut dry ingredients with shortening. Add milk and egg. Stir until blended. Roll into 12x10-inch rectangle. Spread three to four tablespoons softened butter and sprinkle with sugar and cinnamon mixture. Cut into stripes and stack each layer on top of each other. Slice into two-inch segments and place on side in a greased muffin tin. Bake at 425 for 15-20 minutes. Frost with two cups powdered sugar and 4 tablespoons milk glaze.

Favorite Chocolate Chip Cookies

(Heather and Jon Weber)

½ cube butter

½ cup solid coconut oil

1 cup brown sugar

1 cup white sugar

1 teaspoon vanilla

2 eggs

Mix the above until fluffy. Then add:

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups flour

2 cups oatmeal

1 cup coconut flakes, optional

1 cup chocolate chips

Mix well and drop by teaspoon onto cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

Poppy Seed Cake

(Heather and Jon Weber)

1 yellow cake mix

1 large or two small boxes instant vanilla pudding mix

3 teaspoons almond extract

2 teaspoons poppy seeds

Make cake as directed, adding ½ cup more water. Add everything else. Pour into a bundt pan. Bake at 350 degrees for 30-40 minutes. Remove from the bund pan and frost while warm.

Lemon Glaze:

2-1/2 cups powdered sugar

2 tablespoons softened butter

1 tablespoon lemon juice

1 to 3 tablespoons milk

Mix together until smooth. You may need to add more milk or lemon juice for right consistency.

Weber Favorite Sugar Cookies

(Heather and Jon Weber)

1 cup softened butter

¾ cup vegetable oil

1-1/4 cups sugar

¾ cup powdered sugar

2 tablespoons water

2 eggs

½ teaspoon baking soda

½ teaspoon cream of tartar

1 teaspoon salt

5-1/2 cups flour

Cream together butter, oil, sugars, water and eggs. Combine dry ingredients and slowly add to butter mixture. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all. Roll a golf ball-sized ball of dough and place it on your cookie sheet. Put ¼ cup sugar and a pinch of salt in a dish (This is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip, it’s even better. Bake at 350 degrees for eight minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool, put them in the fridge. Frost with the following recipe.

Frosting:

½ cup softened butter

1 4-ounce package cream cheese, softened

Approximately one to two pound bag of powdered sugar. (I never use the whole thing but may use if too much milk is added.)

¼ cup milk

Cream butter and cream cheese. Add powdered sugar and splash of milk, alternating until you get right consistency. Keep cookies in a sealed container in the fridge until they are ready to serve. These also freeze great