Friday, October 28, 2011

Corn and Cheddar Cheese Chowder

1 large potato, peeled and diced
3/4 pint boiling salted water
1 bay leaf
1/4 teaspoon dried sage
1/2 teaspoon cumin seeds
3 tablespoons butter
1 onion, finely chopped
3 tablespoons flour
1/2 pint double cream
2 cobs corn, kernels from
chopped chives and parsley
1/4 teaspoon nutmeg
black pepper
4 ounces sharp Cheddar cheese, grated
5 tablespoons dry white wine

Peel and dice the potato and boil it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender -- about 15 to 20 minutes.

Melt the butter in a saucepan and saute the chopped onion in it for a while; then add the flour. Mix well and add the cream, stirring with a whisk. Pour this sauce into the potatoes and their water, adding also the fresh corn kernels.

Add the chopped herbs, and the rest of the seasonings and let the soup simmer gently for about 10 minutes. Then stir in the grated cheese and the wine and mix well. Heat until the cheese is completely melted, correct the seasoning and serve.

Mexican Potato Corn Chowder

14 small potatoes, peeled and diced
1 can (17 oz. size) cream style corn
1 can (12 oz. size) whole kernel corn (do not drain)
2 tablespoon chicken bouillon powder
1 can (4 oz. size) diced green chilies
1 large onion -- diced fine and sauteed in 1 tablespoon margarine
2 cups shredded medium cheddar cheese
1 1/2 cup shredded Monterrey jack cheese
1 green pepper -- diced fine
salt, pepper, garlic powder to taste
1 dash Worcestershire sauce

Cover potatoes with water and boil gently, uncovered, until you can pierce them with a fork. Add sauteed onion and green pepper Stir in corns, chilies, seasonings and Worcestershire sauce. Heat until tender.

Wednesday, October 26, 2011

Snickerdoodle Muffins

1 1/2 c Self rising flour
1 c oats
1/2 c sugar
1/2 tsp cream of tarter
1 egg
4 Tbsp butter
1 tsp vanilla
1/3 c sugar
1 tsp cinnamon
1 c milk

1. Mix all dry ingredients together, flour,oats,1/2 cup of sugar
2. Mix together egg, butter and vanilla and milk
3. Add wet mixture to dry mixture, mix until everything is mixed well.
4. Fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes.
5. While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. once muffins are out put topping on muffins. If you prefer a lot of topping brush a little melted butter ontop of muffin to get more of the topping to stick.

Potato and Broccoli Casserole

1 head fresh broccoli, cut into florets
  • 6 large potatoes, cubed

  • 2 (10.75 ounce) cans condensed cream of broccoli soup

  • 2 1/2 cups shredded Cheddar cheese

  • 1 cup sour cream

  • 1 teaspoon Dijon-style prepared mustard

  • 1 cup crushed saltine crackers

    1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
    2. In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
    3. Bake for 45 minutes to 1 hour, or until potatoes are tender.

    Broccoli Cheddar Cheese Soup

    • 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
    • 2 cups sliced onions
    • 5 tablespoons butter or margarine
    • 7 cups chicken broth, divided
    • 1 teaspoon dried leaf oregano, crumbled
    • 1/4 cup flour
    • 2 tablespoons Dijon mustard
    • 1/8 teaspoon pepper
    • 1 cup milk
    • 2 cups shredded sharp Cheddar cheese


    Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8

    Sunday, October 23, 2011

    Honey Wheat Bread

    This is the honey wheat bread I make almost every weekend. My partner no longer even wants to buy store bought bread! The original recipe did not call for kneading, although I do knead a bit.

    2 cups bread flour
    2 cups wheat flour
    3 teaspoons yeast
    1 3/4 cups lukewarm water
    3 tablespoons honey
    3/4 teaspoon salt
    1/2 cup vegetable oil

    1. Dissolve yeast in water, add honey and let stand until it bubbles, approximately 5 to 10 minutes.
    2. Add salt and oil to yeast mixture, then add flour a little at a time until you have a stiff dough.
    3. Turn dough out on a floured surface and mold into a ball shape. Place in pan and cover; let rise for about an hour.
    4. Punch down the ball of dough and mold it into a loaf shape to fit your bread pan. Cover with a towel and let rise again until doubled in size.
    5. Bake in a preheated oven at 350 degrees for about 45 minutes. Bead is done when it is golden brown and sounds hollow when thumped.

    Wednesday, October 5, 2011

    Orange Cream Cheese Bread

    1-8 oz package cream cheese, softened
    1/2 c shortening
    1 2/3 c granulated sugar
    2 eggs
    2 1/4 c all-purpose flour
    1 tsp salt
    1 Tbsp baking powder
    1 c milk
    1/2 c chopped walnuts
    2 Tbsp grated orange peel
    1/4 c orange juice

    1. Combine cream cheese and shortening, creaming well.

    2. Gradually add sugar, beating until light and fluffy.

    3. Add eggs, beating well after each addition.

    4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

    5. Stir in walnuts and orange peel.

    6. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

    7. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

    8. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling

    Monday, October 3, 2011

    Pepperoni Portabella Pizza

    I used Fleishman's pizza yeast for the dough, adding a generous tablespoon of Italian seasoning and greasing the pan with olive oil. I used sliced portabella and pepperoni, drizzling additional olive oil on the mushrooms. I have to admit, it's one of the best pizzas I've ever made.

    Saturday, October 1, 2011

    Applesauce Banana Bread

    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1 cup white sugar
    2 eggs
    1/3 cup unsweetened applesauce
    4 ripe bananas, mashed
    1 tablespoon vanilla extract
    1 cup raisins (optional)
    1 cup chopped walnuts (optional)

    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch loaf pan.

    2. In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and white sugar. Stir in eggs, applesauce, bananas and vanilla extract. Fold in raisins and nuts if desired. Pour batter into prepared pan.

    3. Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.

    *Note: small jar of baby food equals 1/3 cup.