Minestrone Soup

Nothing beats the winter  than a bowl of soup.................This soup has the best tasting broth.  The dish is so tasty and warms the bones when the weather outside is so cold.

Minestrone Soup

2 - 2/1/2 lb chuck roast  (I used about 1 1/2 lb of roast) 
2 quarts water
32 ounce box of beef broth
1 large carrot, peeled and sliced
1 medium onion, diced
1 (14 ounce) can of chopped tomatoes, with basil, garlic and Oregano
1 tbsp dried parsley
1 tbsp sea salt and ground pepper
1 (6 ounce) can tomato paste
1 1/2 tsp dried oregano 
1 tsp dried basil
1 zucchini, cut in half and sliced
1 (16 ounce) can red kidney beans liquid and all
1 (16 ounce) can Bush's Boston baked beans
5 or 6 whole sweet Italian sausages, cut in bite size (use the best sausage) 
1 cup of dried noodles

In a large kettle, combine the roast with 2 quarts of water, and cook for 2 -3 hours. Remove the roast and cover and let cool. add your beef broth to the kettle along with everything except the noodles. Simmer about 1 hour, then add the roast which has been cut up in big chunks, and the cooked noodles. ( keep in mind that the noodles may soak up the broth.  I leave them separate and add the noodles to each bowl when I am ready to serve.  You can heat the noodles in the microwave.   

I made this again this past week, I purchased a roast about 2 inches thick, I still used the same amount of liquid but didn't cook as long.  After it was cooked I removed from the broth allowed to cool then cut it in bite size pieces.   Add to the soup and simmer along with all the remaining ingredients.   

                                             Enjoy 

Copy Kat Hostess Cupcakes

This is a cake "mother goose" always made, moist, chocolate, easy, so you can double the ingredients which will make a 9x13 inch pan. 

Mother's Chocolate Wackey Cake
1 1/2 cups flour
1 cups sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/3 cup wesson oil
1 1/2 tsp  vinegar
1 1/2 tsp vanilla
1 cups water
Mix all the dry ingredients then make a well in the powder and add the oil, vinegar, vanilla and water.
Bake at 350 degrees for about 15 minutes. I got 12 cupcakes.

Filling was a basic confectionary frosting. I used a pastry bag with a large decorator tip and squeezed the frosting into the center of each cupcake.  You could also use a knife and cut out portion of the cake and fill.  I then used a basic chocolate frosting with confectioners sugar and frosted lightly the tops of each.  Then using a smaller tip on the pastry bag I used the filling and make the curly Q's

Dreamy Chocolate Mousse Cake

I made this cake for Pat Winslow on her birthday and its very chocolate, 3 layers, I especially liked the chocolate mousse filling.  

Dreamy Chocolate Mousse Cake
paula Deen Chocolate Celebration

2 cups flour
2 cups sugar
3/4 cups cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 cup milk
1 cup strong brewed coffee
3/4 cups oil
2 large eggs
Preheat oven to 350 degrees. Grease and flour 3 (9) inch round or square cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder and soda and salt. add milk, coffee, oil and eggs. Beat at medium speed until smooth. Pour evenly into prepared pans and bake for 23-25 minutes. or until toothpick comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire rack. Using a serrated knife, cut each cake in half horizontally to make 6 layers.

Dreamy Chocolate Mousse
1 envelope unflavored gelatin
3 Tbsp cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream
In a small bowl, soften gelatin in 3 tbsp cold water. let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves. set aside. In a small bowl combine sugar and cocoa powder. In a medium bowl, beat cream at medium speed until foamy. Gradually add sugar mixture until, beating until stiff peaks form. Stir in gelatin mixture, Cover, and chill for 4 hours.

Chocolate Fudge Frosting
1 cup sugar
1 cup heavy whipping cream
5 (1 ounce) squares unsweetened chocolate
10 tbsp butter
1 cup confectioner's sugar
In medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat, reduce heat, and simmer for 6 minutes. Stirring frequently and watch so it doesn't burn. Remove from heat, add chocolate and butter. Stirring until melted and smooth. Let cool for 10 minutes, Whisk in confectioner's sugar. Let mixture cool until it reaches spreadable consistency.
Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour.
This frosting hardens very fast so do a section then garnish with the grated chocolate. Spread Chocolate Fudge Frosting evenly over the top and sides of cake. Garnish sides of cake with grated chocolate.

Favorite Sugar Cookies

These cookies are my favorite.  They are rich, buttery and melt in your mouth.  Remember to share,  I am a cookie lover and I could eat several.  Only drawback the dough needs to be refrigerated overnight.  Copyright 1984 by Farm Journal.

Sugar Cookies
1 cup butter
1 cup cooking oil
1 cup sugar
1 tsp vanilla
1 cup sifted confectioners sugar
4 cups sifted flour
2 eggs
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt

Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in oil and vanilla. Sift flour, soda, cream of tartar, and salt. Gradually and dry ingredients to creamed mixture, mix well. Chill dough in refrigerator 8 hours or overnight.
Shape dough in balls the size of walnut and press dough to flat circle using your fingers. I used a kid size rolling pin then dipped each cookie in sprinkles. Bake at 350 degrees for about 10- 12 minutes.

Linked to: bizzybakesb.blogspot.com

Pasta and Bean Soup

This is a Italian soup, It's thick, hearty and a healthy soup.  Great for a cold winter day.  Serve alone with some crusty bread.  I recently got this cookbook from an antique shop in Arundel, Maine.  Copyright 1976 Great Home Cooking in America.

Pasta and Bean Soup

1 lb bag of dry Great Northern Beans

1 quart of water and 1 quart of chicken stock

2 1/2 tsp salt

1 large, whole carrot

6 strips of bacon

1/2 cup chopped onion

1/2 cup chopped celery

1 small clove garlic, minced

2 1 lb cans of stewed tomatoes

1/2 bay leaf

1/2 tsp dried oregano leaves

1/2 tsp salt and pepper

1/4 cup of water

1 cup of ditalini, or any small macaroni, cooked according to package directions.

Place beans in a pot and cover with cold water and allow to soak  overnight or at least 8 hours.  Drain and rinse.  Combine the beans, 1 gt of water and 1 quart of chicken broth along with the salt and the carrot.  Simmer for 2 hours or until the beans are tender. 

Fry the bacon in skillet until crisp.  Remove the bacon and drain on paper towel. Crumble and set aside.  Reserve 1/4 cup of the bacon drippings. Add to this the onion, celery and garlic.  Do not brown saute' until tender.  Stir in the tomatoes, spices, and 1/4 cup water.  Bring to a boil and then reduce the heat and simmer for 30 minutes.  Meanwhile cook the macaroni and drain, When the soup is ready puree at least 1/2 of this mixture. Chop the carrot into bite size bites. Remove the bay leaf.  Add the macaroni.  Heat thoroughly. 

OATMEAL COOKIES

Oatmeal Cookies

3/4 cup softened butter
3/4 tsp baking soda
1 cup sugar
1/2 tsp baking powder
2 eggs, beaten
1/2 tsp salt
2 tbsp molasses
3 tbsp sour milk
1 1/2 cups sifted flour
3 cups rolled oats
1 tsp cinnamon
1/2 cup raisins
Cream the butter and sugar, add eggs one at a time and beat well. Add molasses and mix.

Sift the flour, cinnamon, baking soda, baking powder and salt. Add dry ingredients alternately with sour milk to creamed mixture. Stir in the oats and raisins. I use a sheet of parchment paper on the baking sheets. Also used a small ice cream scoop (1 1/2 inch) and put mounds of the dough on the sheet. I did not press the dough down. Bake at 350 degrees for 10-12 minutes or till golden brown.

Ham and Cheese Quiche

Ham and Cheese Quiche
1 cup diced onions.  Original recipe calls for 2 cups so I changed to 1 cup 
1 Tbsp flour
1 1/2 (8 oz package) cups shredded Swiss cheese
3 eggs
1 1/4 cups of 1/2 and 1/2
salt and pepper
1 to 1/2 cups of diced ham

Line a large pie plate with a pie crust or use the frozen pie crust from the dairy section of grocery store. Pour the mixture into the shell and bake for 50-55 minutes at 325 degrees.

Cranberry Sauce

Homemade Cranberry Sauce
1 1/2 cups sugar, 2 cups water, and 4 cups fresh cranberries
optional but add the grated rind of one orange

Boil the sugar and water together for 5 minutes. Add cranberries and rind and boil without stirring until all the skins pop open. This will take about 5 minutes. Remove from the stove and allow sauce to cool in saucepan.

CRANBERRY MUFFINS

Cranberry Nut Muffins
1 cup chopped fresh or dried cranberries, 3/4 cup of sugar, and 3 tbsp of chopped walnuts. Mix all together and set to side.
1 3/4 cup of sifted flour with 1 tbsp baking powder, 1/2 tsp soda, 1 tsp cinnamon, 1 tsp ginger mix this and set aside.
1 egg, 1 1/2 tbsp oil, 1 cup buttermilk, and 1/2 tsp almond extract or vanilla extract. Add this to the dry ingredients and mix gently. Add the cranberry mixture. Do not over-mix, Just enough to blend.

Bake at 400 degrees, for 15-18 minutes. Makes 12 regular size muffins. I used papers but you could spray the pan. After cool sprinkle with confectionary sugar.

PORK PIE

I went to a christmas gathering, and never having had Pork Pie before I knew I needed to try this.  I was impressed.  My husband grew up with pork pie and said that all he ever tasted was fat.  Not this pie.  I had to get the recipe and try one at home.   I had been given this recipe sometime ago from a work partner.  So I was ready to go.  I love the little piggy cut-outs I used.  Cute?  I sent a piece over to my Canadian friend who said this was the best and ordered 2 for her Thanksgiving celebration.    So the pork pie has arrived in Maine. 

Pork Pie

Chef jean Gaba,  St. Martha's in Kennebunk

1 1/2 pounds of ground lean fresh pork 
1/2 cup water

1/4 tsp garlic powder   

1 cup chopped onions

1/2 cup shredded raw carrots                                       
1 tsp salt

1/4 tsp pepper                                                        
1/2 tsp dry mustard

1/2 tsp sage                                                           

1/2 tsp thyme

1 cup mashed unseasoned potato                            

1/2 cup chopped almonds (optional)

pastry for 2 crust pie

Combine the pork, water and garlic powder in a heavy frying pan, cover and simmer for 45 minutes.

While this is simmering, make your mashed potatoes.  After the 45 minutes add to the pork, your carrots, salt and pepper, mustard, sage, thyme and onion and simmer for 15 minutes. 

Add the mashed potato and mix.  Allow to cool a bit.

Prepare your pie plate with either homemade crust or purchased pie crust.  I used a cookie cutter in shape of pig and cut the pieces out of the top crust. If you are using a solid crust for the top make sure to make slits in top crust to allow steam to escape.   Bake for about 30-35 minutes or until golden brown.  Serve hot.  Serve with cranberry sauce.