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Archive for December, 2015

Winter Country Soup

Winter Country Soup

Ingredients
1 package (14 ounces) smoked sausage, cut into 1/4-inch slices
1 large sweet red pepper, cut into 1/2-inch pieces
8 shallots, chopped
1 tablespoon butter
8 cups chopped fresh kale
8 cups vegetable broth
3 cups frozen corn
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
3/4 cup uncooked orzo pasta

Directions
In a Dutch oven, saute the sausage, red pepper and shallots in butter until vegetables are tender.

Add kale; cover and cook for 2-3 minutes or until kale is wilted.

Stir in the broth, corn, beans, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Return to a boil.

Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Yield: 12 servings (3 quarts)

Recipe found here: Winter Country Soup

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Brittle Torte

Brittle Torte

Ingredients
8 eggs, separated
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1/4 cup water
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cream of tartar

TOPPING:
1-1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon instant coffee granules
1 teaspoon baking soda

WHIPPED CREAM:
2 cups heavy whipping cream
2 tablespoons sugar
2 teaspoons vanilla extract

Directions
Let eggs stand at room temperature 30 minutes.

Place oven rack in lowest position. Preheat oven to 325°. Combine flour, sugar and salt. Whisk egg yolks, water, lemon juice and vanilla; add to flour mixture. Beat until blended.

Beat egg whites and cream of tartar until soft peaks form; fold into batter. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-60 minutes or until top springs back when touched. Immediately invert pan; cool completely.

For topping, grease a 15x10x1-in. pan. In a heavy saucepan, combine sugar, corn syrup, water and coffee granules. Bring to a boil, stirring constantly. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from heat; stir in baking soda. Immediately pour into prepared pan. Stretch brittle in pan with two forks; cool. Break into pieces. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.

Unmold cake; cut horizontally into four layers. Place bottom layer on a serving plate; top with 1/2 cup whipped cream. Repeat layers twice; top with remaining layer. Frost top and sides of cake with remaining cream. Sprinkle with brittle. Yield: 12 servings.

Recipe found here: Brittle Torte

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Savory Party Bread

Savory Party Bread

Ingredients
1 unsliced round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds

Directions
Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts.

In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet.
Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

Recipe found here: Savory Party Bread

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Holiday White Fruitcake

Holiday White Fruitcake

Ingredients
1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs

Directions
Preheat oven to 275°. Line bottoms of four greased 9×5-in. loaf pans with parchment paper; grease paper.

In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.

Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Yield: 4 loaves (16 slices each).

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Holiday White Fruitcake

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Creamy White Chili

Creamy White Chili

Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream

Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and cream. Yield: 7 servings.

Recipe found here: Creamy White Chili

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Easy Pumpkin Pie

Easy Pumpkin Pie

Ingredients
3 large eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 frozen deep-dish pie shell (9 inches)
Additional pie pastry, optional
Whipped cream, optional

Directions
In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edge loosely with foil.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.

If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.

Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Yield: 8 servings.

Recipe found here: Easy Pumpkin Pie

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Chilled Mocha Eggnog

Chilled Mocha Eggnog

Ingredients
1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
4 cups eggnog
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/2 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
Additional ground cinnamon, optional

Directions
In a pitcher, dissolve coffee in water. Add the eggnog, brown sugar and cinnamon; whisk until sugar is dissolved. Chill.

In a small bowl, beat the cream, confectioners’ sugar and vanilla until soft peaks form. Pour eggnog mixture into glasses; top with whipped cream. Dust tops with cinnamon if desired. Yield: 4 servings.
Editor’s Note: This recipe was tested with commercially prepared eggnog.

Recipe found here: Chilled Mocha Eggnog

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