Recipe page
From the soon to be released Breakfast--a self help book. . .
Squash Soup
2 Tbs. butter
1 large leek, white and light green part only (approximately 1 cup)
1 3 to 4 pound butternut squash, peeled and cubed
1/4 tsp.nutmeg
1/2 tsp. pepper
Salt to taste
3 Tbs. red wine
3 cups chicken stock
1 cup milk
1/2 cup cream
Melt the butter in a large stockpot over medium-low heat. Add the leek and
cook, stirring with a wooden spoon, until softened. This will take about
five minutes. Add the squash, nutmeg, pepper, and salt. Continue to
cook for another five minutes, stirring frequently. Ad the wine and cook
for a couple of minutes to reduce, the add the chicken stock. If the
squash isn't covered, add water until it is. Increase the heat t high and
bring the soup to a boil. Reduce the heat and simmer, partially covered,
for about 20 minutes or until the squash is tender. Add the milk and the
cream and using a hand blender, puree until smooth. Heat until just
simmering. Add wine to taste. Plate with a dollop of sour cream and
an edible flower for fun!
Try something different. Try adding a finely chopped chipotle pepper (in Adabo sauce) and a little maple syrup to give the soup that savory heat and sweet taste.
Mexican Chicken Corn Chowder--Click on bz's home on the content panel to your left! Choose the Personal Information and I Just Gottas See These option. It's there!
Dairy State Apple Pie
Crust:
1 cup flour
5 Tbs. chilled butter
1/2 cup shredded cheese
1/2 tsp. salt
4 Tbs. milk
In a food processor, process all ingredients until well blended . Place in large bowl and add the milk. Stir until pastry holds together. Form into a ball. Roll out on a floured surface and transfer to a 9" pie plate. Arrange so it looks the way it should look, trim where necessary, and flute the edges.
Filling:
1/2 pkg. 8 oz. cream cheese
1 egg
1/2 cup sugar
1/2 tsp. cinnamon
5 cups sliced, peeled tart apples (granny smith?)
In a bowl beat the cream cheese, egg and sugar until smooth. Stir in apples and pour into crust.
Topping:
1/2 cup flour
1/2 cup sugar
1/2 tsp. cinnamon
4 tbs. cold butter
1/2 cup chopped nuts
Mix the flour and sugar. Cut in the butter until crumbly. Add the nuts. Sprinkle over the apples. Bake at 350 degrees for one hour. Serve warm or with ice cream!
Pumpkin Pecan Pie
(Preheat oven to 350 degrees)
Crust:
1 1/4 cup flour
1 Tbs. sugar
1 tsp. salt
1/8 tsp. cloves
1/4 tsp. ginger
1/2 tsp. cinnamon
1/4 cup butter
1/4 cup butter flavored Crisco
3 Tbs. cold vodka
In a food processor, combine the first six ingredients. Add the cold butter and the crisco and pulse until well blended. Transfer into another bowl. Add the vodka and stir until you can form a ball. Roll out on a floured surface and transfer to a 9" pie plate. Arrange so it looks the way it should look, trim where necessary, and flute the edges.
Filling:
Pumpkin layer
one egg
1 cup pumpkin
1/3 cup sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. ground cloves
dash of salt
Mix together and pour into prepared crust.
Pecan layer
2 eggs, beaten
2/3 cup dark corn syrup
2 Tbs. melted butter
2/3 cup sugar
1 tsp. vanilla
1 cup coarsely chopped pecans
Mix together and carefully pour over pumpkin layer. Place on a baking
sheet to catch the spills and bake 50 - 60 minutes until filling is set around
edge. Cool completely on a wire rack.