I love this soup and and this is an awsome recipe to use. The sour cream makes it and, of course, nice warm rolls, glass of wine, good company….what else is there?
Serves 4-6
- 3 tbsp. olive oil
- 3/4 lb. russet potatoes, peeled and chopped
- 2 1/2 cups chopped cabbage (1/4 of
a small one) - 1 small onion, chopped
- 8-10 cups vegetable broth
- 6-7 small beets, peeled and chopped
- 1 cup drained and chopped Roma tomatoes (canned)
- 1/2 cup chardonnay wine
- Pinch celery salt
- Fine herbs to taste
- 1 tbsp. fresh lemon juice
- Sour Cream for garnish
Heat the oil in a heavy skillet, and add potatoes, cabbage, onion and saute until the cabbage softens (maybe five minutes). Now add eight cups of broth, , wine, the beets and tomat
oes and bring to a boil. Reduce heat and simmer until all the vegetables are tender (thirty to forty-five minutes). Add lemon juice, salt and pepper.
Put in a blender and blend until smooth. Be sure you do this in small batches or it will explode all over your kitchen. Trust me. If you want a thinner soup, add more stock. Ladle into pretty soup bowls, add a dollop of sour cream. This is a very good course to serve company. Remember, it is all in how it is presented. Voila! You mastered another easy course for your dinner.
Flapper Pie With Swiss Merginue
You will never want to lose this one. The secret is the swiss merginue.
- 2 1/2 cups graham crumbs
- 1/2 cup brown sugar
- 1/2 cup melted butter, not margarine
- 1/2 tsp. cinnamon
- 2 1/2 tbsp. cornstarch
- pinch of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup sugar
Preheat oven to 350 degrees.
In a medium bowl, mix the crumbs, brown sugar, butter and cinnamon until well blended. Press into a nine inch pie plate. Bake for about seven minutes and remove from the oven. Now, here is where the wonderful smells take over the kitchen.
In a heavy saucepan mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes thick and smooth. Remove from the stove and pour into the pie shell.
Raise the oven temperature to 375 degrees and start on the meringue.
Swiss Mergingue
- 7 large egg whites (using the 3 whites from above will help)
- 3/4 cups sugar
- pinch of salt
To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water. Beat the mixture until warm and the sugar has dissolved. Remove from heat and whip into stiff peaks.
Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches all the edges of the pie. Set in the oven and, watching carefully, bake for approximately eight minutes until lightly golden.
When cooled down, enjoy! This is beyond fabulous. Oh yeah, the cinnamon is the added secret…trust me.
Chocolate Pots
These are so delightful, you will be making it and often…you’ll see.
- 1 1/2 cups milk
- 2 cups dark chocolate chips
- 2 eggs, beaten
- 1/4 cup sugar
- pinch of salt
- Whipped cream
- finely chopped pistachio nuts for garnish
Heat milk to just boiling. Combine the rest of the ingredients in your blender and carefully add the hot milk, blending on low speed. Blend for one minute or until completely smooth.
Pour into 6 little cups and chill at leat two hours before serving.
Pipe whipped cream on top and sprinkle with the chopped nuts.
Good grief, my mouth is watering as I type this. Sooooooo yummy!!!!
Suzanne’s Apple Tart
While visiting Suzanne and Victor in September, she made this dessert. It was a wow and I made it myself just a few weeks ago. Try it, it is easy and ever so yummy.
For the Crust:
- 1 cup flour
- pinch of salt
- 1/3 cup icing sugar
- 1/2 cup unsalted butter,
I used my Kitchen Aid mixer and beat this like I would my shortbread recipe. When it is “fluffy”, pat the dough on the bottom and up the sides about 1 inch in a 9 inch springform pan. (mine was 10″ and I added one-half of the measurements more and it worked out just fine. Cover and place in the refrigerator until you make the filling.
For the filling:
- 12 ounces cream cheese, room temperature (1 1/2 blocks of cream cheese)
- 1/2 cup sugar
- 1 large egg
- 1 tsp. pure vanilla extract
These are the actual measurements I used…In your mixer, beat the cream cheese and sugar until smooth, add the egg and vanilla and beat again until completely smooth. Remove the crust from the refrigerator and smooth this filling over the top of the crust. Now cover again and return to the refrigerator. You are almost done.
For the topping:
- 1/2 cup sugar
- 3/4 tsp. cinnamon
- 6 large granny smith apples, peeled, cored and sliced into 1/4 inch size pieces.
Again, these are the actual measurements I used….
Combine the sugar and cinnamon in a medium size bowl and toss the apple slices to coat. Remove the pan from the refrigerator and pour the apples into the pan. Sort of level it out but keeping a rustic look to this tart and sprinkle the almonds over the top. Then place in a preheated oven of 450 degrees for about 25 minutes. Cover the edges of the crust and bake at least another 20 minutes, but be really careful not to burn the crust. I would lower the temperature to 400 degrees to continue the baking.
When cooled down (room temperature) sprinkle with icing sugar. If you really want to put on the dog, have a bowl of whipped cream on the table and a big spoon. Get the picture? Don’t say I told you….
Thanksgiving Day
This is a beautiful time of year to sit back, enjoy family, big turkey dinners and watch football on television…or is it?
Friday morning I had another surgery, for the umpteenth time and this time, hopefully, the last for awhile. My husband stayed with me and after, when he came to pick me up and take me to a hotel to stay overnight before heading home, he had bought me a bouquet of my favourite flower-tulips in an autumn colour. I was so thankful.
The next day as we were driving home (1 1/2-2 hr drive) the colours on the trees are changing ever so slowly, the sky was clear blue and the sun shining. Every time we make this drive, we chat about how beautiul it is, how lucky we are and it is true.
Getting back to Thanksgiving…so many times while waiting for my surgery, the Dr. was coming out and speaking either to a parent or spouse about what they found on their loved one and it wasn’t very good news. This is when we say thank you for God (or your religious leader) to put you in the position you are now…one where help is available, another day dawns and your loved ones are there for you. I hav e been fighting cancer now for twelve long years and have never had a pity party for me….it is not needed. I have always believed that God has put me where I should be and I am so thankful for that.
I am thankful for my daughter for what she has accomplished; my husband for what he has been through and for what he has given me – his undying love and care; my “step-children” whom I love very much and my grandchildren, all whom I adore; our new home and all what it took to get here; friends from far and wide, Doctors who really care…yes, this is a time to be thankful and I am so thankful I had the parents I had, and what they taught me.
Blessings to all and enjoy that turkey dinner.
Kitchen Sink Cookies
These are the best! Tied with my chocolate chip cookies…honest. I would not tell you they were great if they weren’t.
- 1 cup butter
- 1 cup brown sugar (packed)
- 1 cup white sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- 1 tsp. baking powder
- 2 tsp baking soda
- pinch of salt
- 1 c up good quality white chocolate chips
- 1 cup good quality milk chocolate chips
- 1/2 cup golden raisins
- 2 cups chopped pecans
- 1 cup rolled oats (not instant)
- 1/2 cup granola mix
- 1 tsp. grated orange zest
WHEW!
Preheat oven to 375 degrees. Blend the first three ingredients until creamy, and then add the eggs and vanilla. Note: This is the only liquid required so don’t think I have made an error here.
Sift the flour, baking powder, baking soda and salt and add to the egg mixture, a little at a time, mixing well.
With the machine on low, pulse it, yes I said pulse it, when adding the remaining ingredients. Do this all at once and it is easier to mix together.
When well mixed, use a 1 inch scoop or shape by hand into golf ball size cookies and bake on a parchment lined cookie sheet for approximately 10-14 minutes. Watch so they don’t burn, should be a lovely golden colour.
You can fill the cookie jar, then put the remaining cookies in a covered container and freeze. You will be the hero when you fill the jar up again after everyone complains the jar is empty.
Cherry Cake
This is a little bit of a ‘cheater’ cake seeing that you use a cake mix, but the finished product belies that. This is yummy and great for the girls when they show up for coffee. Hint: Keep your windows open while this is baking and your doorbell will probably ring.
- 1- 18 1/4 ounce white cake mix
- 1 cup flour
- 1 package dry yeast (1 tbsp)
- 2/3 cup warm water
- 2 large eggs
- 21 oz. can of cherry pie filling
- 1/3 cup butter
Preheat oven to 350 degrees. Combine 1 1/2 cups cake mix, flour and yeast in a bowl. Add the lukewarm water, stirring until smooth. Stir in the eggs.
Spoon batter into a prepared 13 x 9 inch baking pan. Spoon pie filling carefully over the batter and set aside.
Cut butter into remaining cake, mix with a pastry blender until crumbly. Sprinkle evenly over the pie filling. Bake for 25-30 minutes.
While cake is cooling on a wire rack, prepare the glaze and drizzle over the cake. Cut into squares. Note: If you would prefer Blueberry pie filling….go for it. This truly is a great dessert.
Glaze
- 1 cup sifted icing sugar
- 1 tbsp. corn syrup
- 1 tbsp. water
Mix together until blended and drizzle over the cake. YUM!
Victor’s Bruschetta
At a dinner at Suzanne and Victor’s just before we left on our cruise, we had this “Bruschetta” and believe me, it is so easy and so-so good! We have made this twice since and not a tomato is left behind and fingers seem to attack the dish for the cheese that might be left behind. (Even Suzanne and the girls tried it and LIKED it).
- 2 pints of cherry tomatoes
- balsamic vinegar (the best you can afford)
- olive oil
- basil, chiffonade fashion (fresh, not dried)
- Baguette, cut into 1/4 inch rounds and lightly toasted on one side
- grated Parmesan cheese
Turn oven to 425 degrees. Place the tomatoes in rows, close together in a 13 x 9 inch baking dish. Drizzle oil on top of the tomatoes and turn them over to coat. Lightly sprinkle with sea salt. Take some fresh basil chiffonade and sprinkle on top. Bake for 18 minutes.
Take out of the oven, sprinkle some balsamic vinegar and parmesan cheese. Put back in the oven for about 5 minutes and voila….yummy.
The thing to do is place a couple of tomatoes on the toasted round, gently press it down being very careful not to spray everyone and enjoy.
I told you it was simple but oh so good.
Caramel Sauce
Yummmm……I can’t think of anyone I know who doesn’t like caramel. Use this sauce for desserts, ice cream, drinks…….
- 2 cups sugar
- 1 1/2 cups whipping cream
- 1 vanilla bean, split and scraped
- 2 tbsp butter
- dash of fresh lemon juice
Combine sugar and 1/2 cup of water in a saucepan, cooking without stirring over medium heat until it boils. Wipe down the sides of the pot with a wet pastry brush. When sugar begins to brown, swirl CAREFULLY, until dark amber.
Remove from heat and slowly add the cream, stirring with a wooden spoon. Scrape the vanilla seeds from the pod and add the pod to the mixture.
Add the butter and lemon juice, stirring to combine. Store in the fridge. When ready to serve, rewarm.
You will love this….I am thinking about a martini that could use this…..