Monday, June 8, 2009

Easy Baked Potato Soup:Recipe Of The Week (6/1/09 to 6/7/09)

Yields: 10 servings (2 1/2 quarts)

3 to 4 Medium Baking Potatoes, Baked
5 Bacon Strips, diced
2 cans (10 3/4 oz. each) Condensed Cream of Potato Soup, undiluted
1 can (10 3/4 oz.) Condensed Cheedar Cheese Soup, undiluted
3 1/2 cups Milk
2 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
1/2 tsp. Onion Powder (I add a small handful of dehydrated minced onion as I dont have Onion Powder)
1/4 tsp. PepperDash Liquid Smoke (optional) (I haven't been adding this)
1 Cup (8 oz) Sour Cream
Shredded Cheddar Cheese

1. Peel and dice the baked potatoes; set aside. In a soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 1/2 tsp drippings.

2. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder (or dehydrated onion), pepper, Liquid smoke (if desired) and reserved potatoes and drippings. Cook uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes until heated through (do not boil).

Garnish with cheddar cheese and bacon.

My Mom had requested I put the recipe for "Easy Baked Potato Soup" that I love to make and made some for our pastor at church to put in freezer and defrost for a quick dinner. The recipe is in a magazine I bought called "Taste of Home. Heartwarming Soups" this recipe is from a lady in Colorado Springs, Colorado.

Tuesday, June 2, 2009

Old Fashioned Blueberry Crumb Bars

Well I decided to try a recipe I found on one of the blogs I follow.. http://oneperfectbite.blogspot.com...
My husband loves blueberries and I haven't ever tried anything except blueberry muffins that come in a mix. So off to the store I went and picked up some blueberries that just happened to be on sale at the market and then off to Mom's house to pick up cornstarch, as I have NEVER cooked with anything that called for this and didn't have any in pantry till now..."Thanks Mommy.. You saved me again" We will have it after dinner tonight and will bring it to Bible Study Class..(Pending it passes taste test..LOL)

Old Fashioned Blueberry Crumb Bars


Ingredients:
3 cups all-purpose flour
1/2 cup light brown sugar
1/2 cup + 1/4 cup granulated sugar, divided use
1 teaspoon baking powder
1 cup cold butter (2 sticks or 8 ounces)
1 egg, beaten
1 teaspoon of vanilla extract
1/4 teaspoon salt
Zest and juice of one lemon
4 cups blueberries
4 teaspoons cornstarch
Optional: Confectioners' sugar for dusting

Directions:
1) Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.

2) In a medium bowl whisk together 3 cups of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla. Dough will be crumbly but stick together when squeezed. Pat half of the dough into the pan.

3) In another bowl, mix reserved 1/4 cup granulated sugar, cornstarch, and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over surface of berries.

4) Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Dust with powdered sugar if using. Can be refrigerated for several days.
Yields: 15 bars.

Wild Berry Buckle & Vanilla Cream Sauce


Since Berries Are In Season How Bout A Recipe Using Berries

Wild Berry Buckle
Makes 6 to 8 Servings

1 1/2 Cups All Purpose Flour
1 1/2 Tbsp. Sugar
1/4 lb. Chilled Butter Or Margarine, Cubed
5 Tbsp. Cold Soda Water
5 to 6 Cups Berries (Blueberries,Raspberries,Blackberries,Gooseberries etc)
1/2 to 3/4 Cups Sugar
4 Tbsp. Butter

Put Flour and 1 1/2 Tbsp sugar in food processor; add chilled butter and process until mixture becomes crumbly. With processor running, slowly pour in soda water, mixing until mixture forms a ball. (If mixing by hand, cut butter into flour and sugar; slowly add soda water, mixing with a fork.)

Press dough mixture into a 4 inch circle; wrap in plastic wrap and refrigerate at least 1 hour.

On a floured surface, pastry cloth, or waxed paper, roll out to fit a 9 inch round or 11x7 baking dish allowing a 2 inch overhang.
Pour berries into crust; sprinkle sugar over fruit, dot with butter.
Fold edges of crust over fruit, leaving center open. Sprinkle with additional sugar, if desired.
Bake in 425 degree oven for 45 minutes. Serve at room temperature.
Add (if desired) Vanilla Cream Sauce poured over fruit buckle

Vanilla Cream Sauce:

3 Tbsp. Sugar
1 Tbsp. Cornstarch
1 Cup Milk
1 Egg Yolk, beaten
1 tsp. Vanilla
1/2 Cup heavy cream

Combine sugar and cornstarch in a saucepan; add milk. Cook and stir over medium heat until mixture thickens. Beat a small amount into egg yolk; stir into hot mixture; cook and stir 1 minute. Add vanilla; chill. Whip cream and fold into cooled pudding.
Serve Over Fruit Buckle

(Both Recipes Are From: "Towns, Trails, & Special Times")