Today's recipe is from this blog's first guest blogger. Lynn Heinmuller Fisher, one of my Davidge relatives, is an East Coast native who relocated with her family to Midland, Texas earlier this year. She's been busy with her holiday cooking and last night sent me this message to share with all of you:
Here is what is in the oven right now. I highly recommend this EASY and excellent recipe. Can be frozen too! A note about volume, this calls for a 9 inch pie shell, I have 2 9 inch deep dish pie shells and have extra filling - perhaps a 10 or 12 inch pie shell would work better.
1 9 in pie shell
2 Cups cooked and cooled sweet potatoes
1/4 lb butter softened
2 eggs separated
1 Cup brown sugar
1/4 tsp salt
1/2 tsp each Ginger, Cinnamon, Nutmeg
1/2 Cup evaporated milk
1/4 Cup white sugar
_________________________________
BEAT all ingredients except egg whites and sugar
WHIP egg whites and sugar to Stiff Peaks
FOLD egg whites into sweet potato mixture
BAKE @ 400 for 10 minutes then 350 for 30 min.
YUM!
Tuesday, December 22, 2009
Sunday, December 13, 2009
Banana Bread
This recipe is from Shirley Murray, who worked at Camp Rice Moody in Reading, Mass., the Girl Scout day camp my grandmother Norma Cox (Coxie) ran for many years. I spent many summers at that camp beginning when I was too young to be a Brownie Scout; one summer while in college I worked as a swimming instructor/lifeguard at Rice Moody.
Shirley Murray had two daughters and what I remember about all three of them is that they always wore their hair in braids: Mrs. Murray wrapped hers around her head and the two girls each had two long braids.
I've made this banana bread for years, as has my mother, and when she was alive, my grandmother. It is quick, easy, and delicious.
Banana Bread
Preheat oven to 375 degrees.
3 or 4 very ripe bananas mashed with fork
1 cup sugar
1/2 cup melted shortening (I use butter)
1 1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cups chopped walnuts (optional)
1 egg
Mash bananas, add shortening and sugar, mix with fork.
Sift dry ingredients onto banana mix.
Add vanilla and nuts if using.
Drop in unbeaten egg.
Bake in standard loaf pan for 45-50 minutes.
May also be made in 3-4 miniloaf pans; bake 30-35 minutes.
When done, remove from oven and cool 10 minutes on wire rack.
Run knife around edge of loaf to loosen; invert pan and remove loaf, leave on wire rack until cooled completely.
Wrap; may be frozen.
Shirley Murray had two daughters and what I remember about all three of them is that they always wore their hair in braids: Mrs. Murray wrapped hers around her head and the two girls each had two long braids.
I've made this banana bread for years, as has my mother, and when she was alive, my grandmother. It is quick, easy, and delicious.
Banana Bread
Preheat oven to 375 degrees.
3 or 4 very ripe bananas mashed with fork
1 cup sugar
1/2 cup melted shortening (I use butter)
1 1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cups chopped walnuts (optional)
1 egg
Mash bananas, add shortening and sugar, mix with fork.
Sift dry ingredients onto banana mix.
Add vanilla and nuts if using.
Drop in unbeaten egg.
Bake in standard loaf pan for 45-50 minutes.
May also be made in 3-4 miniloaf pans; bake 30-35 minutes.
When done, remove from oven and cool 10 minutes on wire rack.
Run knife around edge of loaf to loosen; invert pan and remove loaf, leave on wire rack until cooled completely.
Wrap; may be frozen.
Cranberry Orange Bread
For many years I made and gave Christmas cookies to co-workers: several different kinds. The past two years the cookies haven't happened until after I start my Christmas vacation; what do I give my co-workers?
When giving gifts, I try to give only things that are consumed; things that get'used up' rather than taking up space. Last year I decided to give miniloaves of quick breads: cranberry orange (a favorite since childhood - my mother's is still the best..), banana bread (quick, easy, and tasty), and pumpkin bread.
Today's recipe: Cranberry orange bread. A childhood favorite of mine. Moist, flavorful, and tasty. A Thanksgiving and Christmas staple in our house.
Cranberry orange bread
Preheat oven to 350 degrees.
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 orange
2 tablespoons melted butter
boiling water
1 egg
1 cup chopped walnuts
1 cup chopped raw cranberries
Sift first five ingredients together.
To juice and grated rind of orange, add 2 tablespoons melted shortening, and boiling water to make 3/4 cup liquid.
Add with beaten egg to dry ingredients, mix well.
Add nuts and cranberries, mix well.
Bake in standard loaf pan for 1 hour or in three or four mini loaf pans for 25-30 minutes. A toothpick inserted into center of loaf should come out clean when done.
Cool for 10 minutes, in pan, on wire rack. Run knife around edge of pan, turn breads out of pan(s) onto rack and cool completely. Wrap well. May be frozen.
When giving gifts, I try to give only things that are consumed; things that get'used up' rather than taking up space. Last year I decided to give miniloaves of quick breads: cranberry orange (a favorite since childhood - my mother's is still the best..), banana bread (quick, easy, and tasty), and pumpkin bread.
Today's recipe: Cranberry orange bread. A childhood favorite of mine. Moist, flavorful, and tasty. A Thanksgiving and Christmas staple in our house.
Cranberry orange bread
Preheat oven to 350 degrees.
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 orange
2 tablespoons melted butter
boiling water
1 egg
1 cup chopped walnuts
1 cup chopped raw cranberries
Sift first five ingredients together.
To juice and grated rind of orange, add 2 tablespoons melted shortening, and boiling water to make 3/4 cup liquid.
Add with beaten egg to dry ingredients, mix well.
Add nuts and cranberries, mix well.
Bake in standard loaf pan for 1 hour or in three or four mini loaf pans for 25-30 minutes. A toothpick inserted into center of loaf should come out clean when done.
Cool for 10 minutes, in pan, on wire rack. Run knife around edge of pan, turn breads out of pan(s) onto rack and cool completely. Wrap well. May be frozen.
Wednesday, November 25, 2009
Thanksgiving Pies (you have to have more than one....)
Pies. One of my favorite things. My mother makes the best pies in the world. Her secret? Her homemade crust. She takes flour, shortening, and water and turns it into a magnificent taste sensation.
I've tried her recipe; I can't replicate her touch. Instead, I rely on Pillsbury pre-made piecrust dough in the rectangular red boxes. In the refrigerator section. People who eat my pies (and didn't grow up eating pies made by my mother) love them.
Our Thanksgiving traditions include a lot of pies: pumpkin or squash (sometimes both), pecan, apple, mince; and the old New England standby, Indian pudding with vanilla ice cream. This year I'm baking pecan and trying out making pumpkin tarts instead of a pie; I'll let you know how they turn out.
On to the pie recipes: pecan and pumpkin:
Pecan Pie
Serves 8
Preheat oven to 350º
1 cup Karo syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 ½ cups (6 ounces) shelled pecans
1 unbaked 9” pie crust
Stir the first 5 ingredients thoroughly using a large spoon. Mix in pecans.
Pour into prepared pie crust.
Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours. Store pie in refrigerator.
Tips: Pie is done when center reaches 200º F. Tap center surface of pie lightly; it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust is over-browning, cover edges with tin foil.
Recipe from the Karo container.
New England Pumpkin Pie
1 15 ounce can ONE-PIE pumpkin
1 tablespoon cornstarch
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt (scant)
1 ½ teaspoon butter (melted)
1 ½ cups milk or 1-12 ounce can of evaporated milk
1 cup sugar
1/8 cup molasses
2 eggs (beaten)
1 unbaked 9” pie crust
Preheat oven to 450ºF.
Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together. Mix this with contents of one can pumpkin. Add eggs, beaten, melted butter, molasses, and milk. Add a dash of lemon juice if desired.
Line a 9” pie plate with pie crust, pour in mixture. Bake at 450º for 15 minutes. Then reduce temperature to 350º and continue to bake for 50 minutes.
Cool on wire rack.
I've tried her recipe; I can't replicate her touch. Instead, I rely on Pillsbury pre-made piecrust dough in the rectangular red boxes. In the refrigerator section. People who eat my pies (and didn't grow up eating pies made by my mother) love them.
Our Thanksgiving traditions include a lot of pies: pumpkin or squash (sometimes both), pecan, apple, mince; and the old New England standby, Indian pudding with vanilla ice cream. This year I'm baking pecan and trying out making pumpkin tarts instead of a pie; I'll let you know how they turn out.
On to the pie recipes: pecan and pumpkin:
Pecan Pie
Serves 8
Preheat oven to 350º
1 cup Karo syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 ½ cups (6 ounces) shelled pecans
1 unbaked 9” pie crust
Stir the first 5 ingredients thoroughly using a large spoon. Mix in pecans.
Pour into prepared pie crust.
Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours. Store pie in refrigerator.
Tips: Pie is done when center reaches 200º F. Tap center surface of pie lightly; it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust is over-browning, cover edges with tin foil.
Recipe from the Karo container.
New England Pumpkin Pie
1 15 ounce can ONE-PIE pumpkin
1 tablespoon cornstarch
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt (scant)
1 ½ teaspoon butter (melted)
1 ½ cups milk or 1-12 ounce can of evaporated milk
1 cup sugar
1/8 cup molasses
2 eggs (beaten)
1 unbaked 9” pie crust
Preheat oven to 450ºF.
Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together. Mix this with contents of one can pumpkin. Add eggs, beaten, melted butter, molasses, and milk. Add a dash of lemon juice if desired.
Line a 9” pie plate with pie crust, pour in mixture. Bake at 450º for 15 minutes. Then reduce temperature to 350º and continue to bake for 50 minutes.
Cool on wire rack.
Sunday, November 22, 2009
Creamy Carrot Parsnip Soup: Third Time's a Charm...
Growing up we always had fresh vegetables. We had a garden, as did my grandparents so many of the vegetables on our table where ones we had grown ourselves. My favorites have always included root and other vegetables I associate with fall: fresh from the ground carrots, turnips, rutabagas, sweet potatoes, and parsnips; butternut squash and Brussels sprouts.
Today, from June to December, most of my fruits and vegetables come via my membership in the Farm Direct Coop, a local community supported agriculture group. Each Thursday I drive to the pick up spot and discover which produce is ripe that week. The days when my basket is filled with kale, swiss chard, arugula, and bok choy make for challenging menu planning, but these choices are often supplemented by radishes, tomatoes, eggplant, peppers, and lettuce - vegetables I find easier to plan menus around. Then in the fall, my favorites tend to be among the choices and I spend Sunday afternoons cooking, often making soup or roasting vegetables.
Today's recipe for Carrot Parsnip soup is new to me: I've only made it three times. The first time I loved it, the second time it was rather tasteless, and today - perfect. The difference? Today I followed the recipe exactly. I advise you do the same. The taste will be worth it.
Creamy Carrot Parsnip Soup*
Medium crock pot: makes 4 servings
2 tablespoons rice
1 pound carrots, scrubbed or peeled, and cut into small pieces
1 pound parsnips, scrubbed or peeled, and cut into small pieces
2 cups vegetable broth
1 cup water
1 cup evaporated skim milk
1/4 teaspoon black pepper
2 tablespoons ground walnuts
Combine the rice, carrots, parsnips, vegetable broth, and water in the crock pot. Cover and cook on low until the vegetables are tender, about 5 hours on low or 3 hours on high.
Using a hand held blender, puree the vegetables. (Or transfer vegetables to a regular blender, then return to the crock pot.) Stir in the milk and pepper. Heat the soup until hot, about 5 to 10 minutes. When serving, sprinkle each bowl with walnuts.
* Recipe from the Complete Slow Cooker Cookbook by Carol Heding Munson.
So how did I improvise? The first time I made the soup I used skim milk rather than evaporated and I believe I cut back on the water. The second time, I didn't pay attention to the recipe and used more parsnips than carrots and put skim milk into the crock pot with the raw vegetables. The soup was tasteless: I made it edible by adding half and half each time I heated up a bowl...
Today, from June to December, most of my fruits and vegetables come via my membership in the Farm Direct Coop, a local community supported agriculture group. Each Thursday I drive to the pick up spot and discover which produce is ripe that week. The days when my basket is filled with kale, swiss chard, arugula, and bok choy make for challenging menu planning, but these choices are often supplemented by radishes, tomatoes, eggplant, peppers, and lettuce - vegetables I find easier to plan menus around. Then in the fall, my favorites tend to be among the choices and I spend Sunday afternoons cooking, often making soup or roasting vegetables.
Today's recipe for Carrot Parsnip soup is new to me: I've only made it three times. The first time I loved it, the second time it was rather tasteless, and today - perfect. The difference? Today I followed the recipe exactly. I advise you do the same. The taste will be worth it.
Creamy Carrot Parsnip Soup*
Medium crock pot: makes 4 servings
2 tablespoons rice
1 pound carrots, scrubbed or peeled, and cut into small pieces
1 pound parsnips, scrubbed or peeled, and cut into small pieces
2 cups vegetable broth
1 cup water
1 cup evaporated skim milk
1/4 teaspoon black pepper
2 tablespoons ground walnuts
Combine the rice, carrots, parsnips, vegetable broth, and water in the crock pot. Cover and cook on low until the vegetables are tender, about 5 hours on low or 3 hours on high.
Using a hand held blender, puree the vegetables. (Or transfer vegetables to a regular blender, then return to the crock pot.) Stir in the milk and pepper. Heat the soup until hot, about 5 to 10 minutes. When serving, sprinkle each bowl with walnuts.
* Recipe from the Complete Slow Cooker Cookbook by Carol Heding Munson.
So how did I improvise? The first time I made the soup I used skim milk rather than evaporated and I believe I cut back on the water. The second time, I didn't pay attention to the recipe and used more parsnips than carrots and put skim milk into the crock pot with the raw vegetables. The soup was tasteless: I made it edible by adding half and half each time I heated up a bowl...
Wednesday, November 11, 2009
Moon River Root Beer Floats
As always happens, hearing Andy Williams singing "Moon River" brings me back to Auntie Vi's den, sitting on her sofa with my sister Polly, watching Audrey Hepburn in Breakfast at Tiffany's. Drinking root beer floats out of Auntie Vi's tall, colorful aluminum glasses, using her silver iced tea spoons to fish bits of vanilla ice cream into our mouths. We loved spending the night at Auntie Vi's as our beloved great aunt let us stay up 'late' to watch movies - a real treat as we sometimes did not have a television at home, although we did have set bedtimes.
In honor of Auntie Vi, who would now be 113, and Polly, who would be 52, I offer my memory of our Moon River Root Beer Floats.
Put a scoop of your favorite vanilla ice cream (no low fat or frozen yogurt please....)into a tall glass, then fill the glass with a good quality root beer.
Stir with an iced tea spoon.
In honor of Auntie Vi, who would now be 113, and Polly, who would be 52, I offer my memory of our Moon River Root Beer Floats.
Put a scoop of your favorite vanilla ice cream (no low fat or frozen yogurt please....)into a tall glass, then fill the glass with a good quality root beer.
Stir with an iced tea spoon.
Friday, October 30, 2009
Sandra Lee's Candy Corn Cookies:
I saw this recipe this morning on Good Morning America and immediate thought of my friend Jules, a lover of candy corn and whose birthday is today.... In the spirit of Halloween and candy corn lovers everywhere, I thought I would share this recipe with 'Mouse House' readers.
SANDRA LEE'S CANDY CORN COOKIES
From the Kitchen of Sandra Lee
Servings: Over 8
Difficulty: Moderate
Cook Time: Over 120 min
Ingredients
2 (17.5-ounce) packages sugar cookie mix, Betty Crocker®
1 cup unsalted butter, softened
2 large eggs
Orange food coloring
1 (16-ounce) package vanilla candy coating
1 (14-ounce) package yellow candy melts, Wilton®
Directions
In a large bowl, beat cookie mix, butter, and eggs at medium
speed with an electric mixer until well combined. Gradually tint
dough with food coloring to achieve desired color. Cover dough,
and chill 1 hour.
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with a 4 1/2 x 3 1/4-inch candy corn-shaped cutter,
re-rolling scraps as necessary. Place cookies 2 to 3 inches
apart on baking sheets, and bake 8 to 10 minutes, or until edges
are very lightly browned. Let cool on pan for 2 minutes. Remove
to wire racks to cool completely. Place cooled cookies in an
airtight container, and freeze 8 hours or overnight.
Line 2 baking sheets with wax paper or aluminum foil, and top
with wire racks. In 2 separate medium microwave-safe bowls, melt
vanilla candy coating and yellow candy melts according to package
directions. Dip one end of cookies into melted vanilla candy
coating. Dip other ends of cookies into yellow candy melts.
Place on prepared wire racks to drain. Let stand until candy
coating and candy melts are firm.
Makes about 1 1/2 dozen cookies
Recipe: Sandra Lee's Candy Corn Cookies - continued(page 2)
*Reprinted with permission by Hoffman Media, LLC
www.semihomemademag.com
Copyright © 2009 ABC News Internet Ventures
SANDRA LEE'S CANDY CORN COOKIES
From the Kitchen of Sandra Lee
Servings: Over 8
Difficulty: Moderate
Cook Time: Over 120 min
Ingredients
2 (17.5-ounce) packages sugar cookie mix, Betty Crocker®
1 cup unsalted butter, softened
2 large eggs
Orange food coloring
1 (16-ounce) package vanilla candy coating
1 (14-ounce) package yellow candy melts, Wilton®
Directions
In a large bowl, beat cookie mix, butter, and eggs at medium
speed with an electric mixer until well combined. Gradually tint
dough with food coloring to achieve desired color. Cover dough,
and chill 1 hour.
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with a 4 1/2 x 3 1/4-inch candy corn-shaped cutter,
re-rolling scraps as necessary. Place cookies 2 to 3 inches
apart on baking sheets, and bake 8 to 10 minutes, or until edges
are very lightly browned. Let cool on pan for 2 minutes. Remove
to wire racks to cool completely. Place cooled cookies in an
airtight container, and freeze 8 hours or overnight.
Line 2 baking sheets with wax paper or aluminum foil, and top
with wire racks. In 2 separate medium microwave-safe bowls, melt
vanilla candy coating and yellow candy melts according to package
directions. Dip one end of cookies into melted vanilla candy
coating. Dip other ends of cookies into yellow candy melts.
Place on prepared wire racks to drain. Let stand until candy
coating and candy melts are firm.
Makes about 1 1/2 dozen cookies
Recipe: Sandra Lee's Candy Corn Cookies - continued(page 2)
*Reprinted with permission by Hoffman Media, LLC
www.semihomemademag.com
Copyright © 2009 ABC News Internet Ventures
Wednesday, October 28, 2009
Italian Vegetable Stew
Earlier this week I was feeling the pressure of a refrigerator full of vegetables, filling my brain with the need to use them rather than let soften and rot only to be tossed in the compost pile. Fortunately, I had clipped a recipe for Italian Vegetable Stew from the October 14, 2009 issue of The Boston Globe. So, last night I pulled all of my aging vegetables out of the refrigerator, found a can of black beans in the pantry (for protein) and set about making this soup. I cut the vegetables a bit chunkier than the recipe called for as I like a hearty stew.
Italian Vegetable Stew
Serves: 6
Cook time: 70 minutes
Total time: 1 hour 20 minutes
1/3 cup olive oil
2 medium onions, chopped
2 stalks celery, halved lengthwise and sliced
3 carrots, halved lengthwise and sliced
2 cloves garlic, chopped
2 medium eggplant, cut into 1” cubes
½ cup water
1 can (28 oz) whole tomatoes, drained and chopped (reserve juice)
2 red bell peppers, cored, seeded, and cut into 3/4” pieces
Salt and black pepper to taste
Italian spices
¾ cup green beans, trimmed and cut into 2” pieces
1 ¼ lb zucchini, halved lengthwise and sliced
2 medium boiling potatoes, peeled and cut into 1” pieces
1 can white or garbanzo beans (I used black as that is what I had)
Optional: shaved parmesan cheese for garnish.
Heat the oil in a large flameproof casserole over medium-high heat. When it is hot, add the onions, celery, carrots, and garlic. Cook, stirring occasionally, for 10 minutes or until the vegetables are pale golden.
Add the eggplant and the water. Cook, stirring occasionally, for 10 minutes or until the eggplant softens.
Stir in the tomatoes and their juices with the bell peppers, salt, pepper, and Italian spices. Lower the heat and cook, uncovered, stirring occasionally, for 15 minutes.
Meanwhile, in a saucepan of boiling salted water, cook the green beans for 5 minutes or until tender but still crisp. With slotted spoon, transfer to a bowl.
Add the zucchini to the green bean water. Cook for 5 minutes or until tender but still crisp. With slotted spoon, transfer to the bowl with the green beans.
Add the potatoes to the vegetable water. Cook for 10 minutes or until tender.
Add the beans, zucchini, and potatoes to the eggplant mixture. Add the black or garbanzo beans. Cook, stirring occasionally, for 15 minutes or until all the vegetables are soft. Taste for seasoning and add more salt and pepper as needed.
Garnish with freshly grated parmesan cheese.
*Adapted from a recipe in The Boston Globe, October 14, 2009 which was adapted from Gourmet, October 2009
Italian Vegetable Stew
Serves: 6
Cook time: 70 minutes
Total time: 1 hour 20 minutes
1/3 cup olive oil
2 medium onions, chopped
2 stalks celery, halved lengthwise and sliced
3 carrots, halved lengthwise and sliced
2 cloves garlic, chopped
2 medium eggplant, cut into 1” cubes
½ cup water
1 can (28 oz) whole tomatoes, drained and chopped (reserve juice)
2 red bell peppers, cored, seeded, and cut into 3/4” pieces
Salt and black pepper to taste
Italian spices
¾ cup green beans, trimmed and cut into 2” pieces
1 ¼ lb zucchini, halved lengthwise and sliced
2 medium boiling potatoes, peeled and cut into 1” pieces
1 can white or garbanzo beans (I used black as that is what I had)
Optional: shaved parmesan cheese for garnish.
Heat the oil in a large flameproof casserole over medium-high heat. When it is hot, add the onions, celery, carrots, and garlic. Cook, stirring occasionally, for 10 minutes or until the vegetables are pale golden.
Add the eggplant and the water. Cook, stirring occasionally, for 10 minutes or until the eggplant softens.
Stir in the tomatoes and their juices with the bell peppers, salt, pepper, and Italian spices. Lower the heat and cook, uncovered, stirring occasionally, for 15 minutes.
Meanwhile, in a saucepan of boiling salted water, cook the green beans for 5 minutes or until tender but still crisp. With slotted spoon, transfer to a bowl.
Add the zucchini to the green bean water. Cook for 5 minutes or until tender but still crisp. With slotted spoon, transfer to the bowl with the green beans.
Add the potatoes to the vegetable water. Cook for 10 minutes or until tender.
Add the beans, zucchini, and potatoes to the eggplant mixture. Add the black or garbanzo beans. Cook, stirring occasionally, for 15 minutes or until all the vegetables are soft. Taste for seasoning and add more salt and pepper as needed.
Garnish with freshly grated parmesan cheese.
*Adapted from a recipe in The Boston Globe, October 14, 2009 which was adapted from Gourmet, October 2009
Roasted Tomato and Eggplant Soup
This is one of my favorite soups: both to eat and to make. As a member of the Farm Direct Co-op, a local community supported agriculture program, from June through November my refrigerator and pantry are filled with locally grown fruits and vegetables. With a spouse who isn't a huge vegetable fan and daughters who live far away, I have found soups to be a great way to use whatever vegetables I receive in a week while at the same time, providing me with quick meals that I can heat up during a busy work week.
I often make this recipe up to the point where the roasted vegetables are pureed and combined, freezing the puree as individual portions. When I'm ready to eat it, I defrost the puree, add the water, and heat. When my daughter, a vegetarian visits, she takes the frozen puree back to New York with her on the bus.
Roasted Tomato and Eggplant Soup*
Serves: 6
Prep time: 25 minutes
Total time: 1 hour 10 minutes
3 pounds tomatoes (about 12), chopped
½ pound carrots, cut into ¾” pieces
10 garlic cloves
4 Tbsp. olive oil
Course salt and ground pepper
1 large eggplant (1 ½ pounds), cut into ¾” chunks (I often use 3 narrow Japanese eggplant)
1 can (15.5 oz.) chickpeas, drained and rinsed
2 tsp. curry powder
½ cup chopped fresh cilantro, for serving
Toasted rustic bread, for garnish (optional)
Preheat oven to 425°, with racks on top and bottom. In bowl, toss together tomatoes, carrots, garlic, 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper. Spread in a rectangular baking pan or rimmed cookie sheet (I often coat the pan with a light spray of cooking oil before adding the vegetables.)
In another bowl, toss together eggplant, chickpeas, curry powder, remaining 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper. Spread in single layer in second roasting pan or rimmed cookie sheet. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
Purée tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water.
Bring to simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.
* Adapted from a recipe in Martha Stewart's Food Magazine
I often make this recipe up to the point where the roasted vegetables are pureed and combined, freezing the puree as individual portions. When I'm ready to eat it, I defrost the puree, add the water, and heat. When my daughter, a vegetarian visits, she takes the frozen puree back to New York with her on the bus.
Roasted Tomato and Eggplant Soup*
Serves: 6
Prep time: 25 minutes
Total time: 1 hour 10 minutes
3 pounds tomatoes (about 12), chopped
½ pound carrots, cut into ¾” pieces
10 garlic cloves
4 Tbsp. olive oil
Course salt and ground pepper
1 large eggplant (1 ½ pounds), cut into ¾” chunks (I often use 3 narrow Japanese eggplant)
1 can (15.5 oz.) chickpeas, drained and rinsed
2 tsp. curry powder
½ cup chopped fresh cilantro, for serving
Toasted rustic bread, for garnish (optional)
Preheat oven to 425°, with racks on top and bottom. In bowl, toss together tomatoes, carrots, garlic, 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper. Spread in a rectangular baking pan or rimmed cookie sheet (I often coat the pan with a light spray of cooking oil before adding the vegetables.)
In another bowl, toss together eggplant, chickpeas, curry powder, remaining 2 Tbsp. oil, 1 tsp. salt, and ¼ tsp. pepper. Spread in single layer in second roasting pan or rimmed cookie sheet. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
Purée tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water.
Bring to simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.
* Adapted from a recipe in Martha Stewart's Food Magazine
Saturday, October 17, 2009
Oatmeal Raisin Cookies
A friend of mine is teaching herself to bake cookies. As she tells it, when she was growing up cookies came from a box. This recipe is one of my favorites; it is right from the familiar paper Quaker Oats cannister.
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
3 cups Quaker oats (quick or old fashioned, uncooked)
1 cup raisins
Heat the oven to 350°.
Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded teaspoonful onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.
Store in tightly covered container.
Variations:
Stir in 1 cup chopped nuts
Substitute 1 cup semisweet chocolate pieces for raisins; omit cinnamon.
Substitute 1 cup diced dried fruit mix for raisins.
© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
3 cups Quaker oats (quick or old fashioned, uncooked)
1 cup raisins
Heat the oven to 350°.
Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded teaspoonful onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.
Store in tightly covered container.
Variations:
Stir in 1 cup chopped nuts
Substitute 1 cup semisweet chocolate pieces for raisins; omit cinnamon.
Substitute 1 cup diced dried fruit mix for raisins.
© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge
Pumpkin Cake Roll
It's pumpkin season and one of my best friends just called in a panic because she had misplaced a favorite pumpkin recipe. After a frantic search (my copy appeared to also be missing) I found the recipe. It is a great fall dessert; the recipe can easily make three rolls so you have one to share, one to sample, and one for the freezer.
Cake: 3 eggs 1 cup sugar 2/3 cup pureed pumpkin (canned) 1 tsp. lemon juice ¾ c. flour 1 tsp. cinnamon ½ tsp. nutmeg’ ½ tsp. salt 1 cup chopped walnuts Confcctioners sugar
Filling: 1 cup confcctioners sugar 6 oz. cream cheese 4 tbsp. butter ½ tsp. vanilla
Preheat oven to 375• Beat eggs for 5 minutes, add sugar, pumpkin, and lemon juice. In another bowl, mix flour, cinnamon, nutmeg, and salt. Combine and mix well. Spread on greased and floured 15 x 10 x 1” pan; top with finely chopped nuts. Bake 375• for 15 minutes.
Turn on cotton towel then sprinkle with confectioners sugar. Roll narrow end (roll towel and cake together). Cool, then unroll. Beat confectioners sugar, cream cheese, butter, and vanilla until smooth. Spread on unrolled cake, then reroll, and chill. Freezes well.
*Note: 1 can pumpkin makes 3 rolls. Triple cake batter and double filling.
© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge
Cake: 3 eggs 1 cup sugar 2/3 cup pureed pumpkin (canned) 1 tsp. lemon juice ¾ c. flour 1 tsp. cinnamon ½ tsp. nutmeg’ ½ tsp. salt 1 cup chopped walnuts Confcctioners sugar
Filling: 1 cup confcctioners sugar 6 oz. cream cheese 4 tbsp. butter ½ tsp. vanilla
Preheat oven to 375• Beat eggs for 5 minutes, add sugar, pumpkin, and lemon juice. In another bowl, mix flour, cinnamon, nutmeg, and salt. Combine and mix well. Spread on greased and floured 15 x 10 x 1” pan; top with finely chopped nuts. Bake 375• for 15 minutes.
Turn on cotton towel then sprinkle with confectioners sugar. Roll narrow end (roll towel and cake together). Cool, then unroll. Beat confectioners sugar, cream cheese, butter, and vanilla until smooth. Spread on unrolled cake, then reroll, and chill. Freezes well.
*Note: 1 can pumpkin makes 3 rolls. Triple cake batter and double filling.
© 2009 Favorite Recipes From The Mouse House by Nancy Cox Davidge
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