Sep 25

Broccoli Cheese Soup

Ingredients:

  • 1 tablespoon butter, melted
  • 1/2 medium onion, chopped
  • 4 eggs
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock or bouillon
  • 1/2 pound fresh broccoli
  • 1 cup carrots, julienned
  • salt and pepper to taste
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar

Preparation: Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Serves: 4

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Posted in Soups

Jun 30

State Fair Cream Puffs

Ingredients:

  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 tablespoons milk
  • 1 egg yolk, lightly beaten
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Additional confectioners’ sugar

Preparation: In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.

In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners’ sugar. Refrigerate leftovers.

Serves: 10 cream puffs
Prep: 25 min. Bake: 35 min. + cooling
Nutrition Facts: 1 filled cream puff equals 340 calories, 29 g fat (17 g saturated fat), 196 mg cholesterol, 197 mg sodium, 14 g carbohydrate, trace fiber, 5 g protein.

Originally published as State Fair Cream Puffs in Taste of Home June/July 1999, p67

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Posted in Desserts

Nov 05

Caramel Apple Salad

Ingredients:

  • 6 Snickers candy bars, chopped into bite-size pieces
  • 4-6 medium apples, cored and diced
  • 5.1 oz. package vanilla instant pudding (I use half butterscotch)
  • ½ cup milk
  • 16 oz. Cool Whip
  • ½ cup caramel topping

Preparation: Whisk dry pudding powder, milk, and cool whip together until well combined. Stir chopped apples and Snickers into pudding mixture. Place in a large bowl and drizzle with caramel.

Option: Some people like to mix in peanuts.

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Posted in Desserts, Pot Luck, Salads

Jun 25

Punch

Ingredients:

  • 6 oz frozen orange juice concentrate, thawed
  • 6 oz frozen lemonade concentrate, thawed
  • 1 qt apple juice, chilled
  • 2 qts ginger ale, chilled
  • raspberry, orange, lime, lemon, or rainbow sherbet (optional)

Preparation: In large punch bowl, stir together concentrates and apple juice. Stir in ginger ale.

Scoop sherbet into balls and spoon into punch. Or, float ice cubes in bowl

(As an alternative, substitute 11.75 oz Hawaiian punch and 2 oz frozen limeade concentrate for the orange juice and lemonade.)

Serves: 14 1-cup servings

From the kitchen of: Rosemary

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Posted in Beverages

Jun 25

Dirt Cake with Gummy Worms

Ingredients:

  • 15 1/2 oz package Oreo Cookies
  • 1/2 cup butter
  • 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 3 cups milk
  • 2 packages (3.4 ounces each) vanilla or chocolate instant pudding mix
  • 12 oz carton Cool Whip (regular or chocolate)
  • gummy worms or bugs

Preparation: Wash and dry a clean flower pot. Line pot with plastic wrap. If there’s a hole in the bottom of the pot, place the pot in saucer or dish.

Crush Oreos until they resemble potting soil. Set aside.

Cream the butter, cream cheese, powdered sugar and vanilla extract together. Set aside.

Combine the milk and pudding mix until smooth and fold in the Cool Whip. Then fold in the creamed butter mixture until consistency is rich and smooth.

Layer the crushed Oreos, pudding mixture, and gummy worms/bugs, alternating. The last layer on top should be the crushed Oreos with a couple worms sticking out. Place a few gummy worms/bugs on top.

Chill for 3 to 4 hours before serving. Serve with toy trowel. If desired, garnish with artificial or edible flowers.

 

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Posted in Desserts

Feb 07

Beer Cheese Dip

Ingredients:

  • 2 8-oz packages cream cheese
  • 2 jars Kraft Old English cheese spread
  • 1/4 to 1/2 can of beer
  • garlic powder

Preparation: Mix first three ingredients together, add garlic powder to taste.

Serve with rye or white bread, or any kind of cracker, pretzel, or breadstick. Or, serve inside a bread bowl.

From the kitchen of: Arrington

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Posted in Appetizers, Pot Luck

Jan 02

Green Jello

Ingredients:

  • 1 large can crushed pineapple
  • 12-15 marshmallows or 1 1/2 cup miniature marshmallows
  • 1 package lime Jello
  • 1 cup cottage cheese
  • 1/2 cup chopped nuts
  • 1 cup whipped cream

Preparation: Drain pineapple and add water to make 1 1/2 cups juice. Put in saucepan and boil for 1 minute. Add marshmallows and melt. Add lime Jello and dissolve. Let cool until thickened. Add crushed pineapple, cottage cheese, nuts and whipped cream and stir.

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Posted in Desserts, Pot Luck

Dec 31

Peanut Butter Blossoms

Ingredients:

  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 T milk
  • 1 tsp vanilla
  • 36 Hershey kisses, unwrapped

Preparation: Blend dry ingredients in bowl. Cream shortening and peanut butter in large bowl. Gradually add sugars. Stir in egg, milk, and vanilla. Mix in dry ingredients.

Shape into rounded balls and roll in sugar. Bake at 375 degrees on ungreased cookie sheet for 8 minutes. Remove from oven, place a kiss on top of each cookie, pressing down so cookie cracks around the edge. Bake for another 2-5 minutes. (stand at oven door and watch – the tips of the kisses burn easily – better to be underdone and chewy).

Makes: 36 cookies

From the kitchen of: Bonnie de Arteaga

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Posted in Desserts

Dec 31

Soft Pretzels

Ingredients:

  • 1 1/4 cups water
  • 3 1/2 cups bread flour
  • 1 tsp salt
  • 1 egg yolk (keep the white for glaze)
  • 1 T oil
  • 1 tsp lemon juice
  • 2 T sugar
  • 1/8 tsp white pepper
  • 1 T active dry yeast
Glaze:
  • 1 egg white
  • 1 T water
Optional toppings:
  • Kosher salt
  • Sesame seeds

Preparation: Place ingredients in bread maker in order listed. Run the “dough” cycle.

Remove dough from bread maker. Punch down on a lightly-floured surface. Cut the dough into 16 equal pieces. Roll each piece of dough into a rope about 16″ long. Shape each rope into a pretzel. (cross the ends of the rope to make a loop; twist the crossed ends again and fold across the loop)

Place the pretzels on a greased baking sheet 1 1/2″ apart. Brush with glaze (combined egg white and water). Sprinkle with salt or sesame seeds.

Bake at 375 degrees for 15-20 minutes or until golden brown.

Makes: 16 pretzels

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Posted in Appetizers, Breads, Pot Luck, Snacks

Dec 31

Bieri Punch

Ingredients:

  • a “Fifth” (750 ml) Southern Comfort
  • 6 oz fresh lemon juice
  • 6 oz can frozen lemonade concentrate
  • 6 oz can frozen orange juice concentrate
  • 3 quarts 7up
  • ice ring with cherries in it
  • orange slices for garnish

Preparation: Mix liquor and juices, chill. Add 7up last, along with garnishes.

From the kitchen of: Hans & Frieda Bieri

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Posted in Beverages

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