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Showing posts from November, 2009

Gulliers Creamed Corn

20 oz. frozen kernel corn
1/2 pint whipping cream
1/2 pint milk
1 tsp salt
6 tsp sugar
pinch of pepper
2 TBSP melted butter
2 TBSP flour
Parmesan cheese

Combine all ingredients except last two in a pot. Bring to boil, simmer 5 minutes. Blend melted butter with flour, add to the corn, mix well until thickened. Remove from heat. Put in heat proof casserole dish, sprinkle with Parmesan cheese and place under broiler until evenly browned.

Breakfast Cookies

Cookies for Breakfast? Oh Yeah. These are not as super sweet as cookies go, but they are full of flavor and have heathly, hardy ingredients.

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup Craisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.

Add egg, carrot puree and vanill…

Butternut Squash Soup

2 cups onion, finely chopped
3 lbs. butternut squash, peeled and cubed
4 cups chicken broth
1 1/2 cup applesauce
1 1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground curry powder
1/4 tsp ground ground coriander
1/4 tsp ground cinnamon
3/4 cup packed brown sugar
2 TBS butter

Cook the onions in a little oil in a skillet until transparent, then put them in the Crock Pot. Add all but the sugar and butter. Cover and cook on Low for 4-6 hours. Ladle small batches into a food processor or blender and puree until smooth. Add butter and sugar and stir until dissolved. Top with a little sour cream if desired.
NOTE: This is a butternut squash. To roast it you cut it vertically and scoop out the seeds, then place it cut side down in a shallow baking dish with a little water and cover it with aluminum foil. Bake at 400 for 45 minutes or until it's mushy to the touch (like you test a baked potato). Scoop out squash and throw away skin.