Archive for the ‘Recipe’ Category

Soft Pumpkin Cookies

I’m not a fan of pumpkin, but John is, and he tells me these are quite good!

Start: 1 cup butter, 1 cup sugar

Add: 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 2 cups flour

Add: 1 cup raisins, 1 cup walnuts (chopped)

Preheat oven to 350. Cream butter and sugar, then add the next wet ingredients. Add dry ingredients in order, finishing with raisins and walnuts. Bake for 15 minutes or until golden brown.

Optional icing (though I haven’t tried this): 2 cups confectioner’s sugar, 1/2 cup softened butter, 1 tsp. vanilla, 3 Tbsp. cream/OJ/rum.

Click the thumbnail for a printable recipe card!
Pumpkin Cookies

Dinner Plans Continued: The Beer Bread Verdict

And the beer bread was a hit! I got the recipe off All Recipes, though I’ll also put it below if you’re interested. It was wicked simple to make, though the next time I’ll use my trusty paddle attachment as opposed to the bread hook. (I didn’t realize that the dough was more on the thin side than the dough-y side.) I also don’t keep self-rising flour, so I took the advice of the commenters and added 1 tsp baking soda and 1/2 tsp salt for each cup of flour. And finally, I added more sugar per the comments, though when I make it again, I’ll fall back to the original recipe. Narragansett makes a very honey flavored bread, and the sweetness was almost a little much for me.

To give an idea of how good it was: My stepson David is a very picky eater. I can probably list off on one hand the foods he likes. Additionally, he’s autistic, so it’s not only the flavor, but the texture of foods he’s sensitive too. I had him try a little piece of my bread, and he went back and cut off a big hunk for himself.

Beer Bread

12 oz. beer (different beers will give a different flavor to the bread, so experiment!)
3 cups self-rising flour
3 tablespoons white sugar

Preheat oven to 350 degrees. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. Bake for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

Dinner Plans: Potato Cheddar Soup

Sickness keeps visiting the house, and since I’m home all day, tonight is going to be a good night for soup. Potato cheddar soup, to be specific! I’m also attempting a new recipe for Beer Bread, but we’ll see how that one turns out before I post the recipe.

Potato Cheddar Soup:
4 potatoes, quartered
1 small carrot, cut small
1/2 celery stalk, cut small
1 small onion, diced
1-1/2 cup vegetable broth
Salt to taste
2-1/2 cups milk
3 tablespoons butter, melted
3 tablespoons flour
1 tablespoon dried parsley
1 teaspoon ground pepper
1 cup shredded cheese

Boil the potatoes, carrot, celery, and onion in the broth until the potatoes are just tender. (I needed more liquid to cover the potatoes.) Drain some of the broth, then mash the potatoes a little. Add milk. In a separate bowl, mix the butter, flour, parsley and pepper, then add to the soup. Stir VERY well, and keep stirring every 35 seconds until the soup is thickened and bubbly. Put on very low heat, and add cheese a handful at a time as it melts in. I think I probably put in closer to 2 cups…at least ’till the soup turned yellow.