Monday, October 29, 2007

Pumpkin Cookies

This may seem a little odd, but trust me these are very good, soft, squishable cookies that taste great.

Oven to 350, yield approximately 20 cookies.

2c flour
1c oats
1tsp baking soda
1tsp cinnamon
1/2 tsp salt

3/4c butter or shortening
1c white sugar
1c brown sugar

1 egg
1tsp vanilla
1c packed solid pumpkin
1c chocolate chips
1/2 cup finely chopped walnuts (or similar nuts)

Combine flour, oats, baking soda, cinnamon, and salt.
Cream butter, adding in sugars. Beat until light and fluffy. Add egg and vanilla and mix well.
Alternate additions of dry ingredients and pumpkin mixing well each time. Stir in chips or nuts (or both or none). Dough should be very sticky.

Each cookie should be about 1/4 cup of batter placed (non flattened) on lightly greased cookie sheet.
Bake 15-25 minutes or until lightly brown and firm.
Cool on racks.

Wednesday, October 24, 2007

Cheese Ball

Taken from my mother's original post.

1# grated cheddar, preferably sharp
1# cream cheese
1 envelope Hidden Valley Ranch dry dressing mix

Blend thoroughly.
Shape into 1 large or 2 small balls.
Roll in ground pecans.

Serve with crackers or vegetable slices.


This recipe was given to me by Maria- it's the one used by her Italian grandmother.

2 1/2 cups white flour
2 teaspoons baking powder
1/4 teaspoon salt

1/4 cup butter
1 cup sugar
3 eggs
1 tablespoon almond extract

Preheat oven to 350.
Grease and flour a cookie sheet.

Beat together the butter and sugar- add eggs and almond extract, beat thoroughly.

Add dry ingredients- beat until blended.

Spread on the cookie sheet in 2 ovals approximately 5"x11"

Bake for 20 minutes- until they are slightly golden brown.

Cut into 1" thick slices, and bake again- about 15 minutes.

The almond extract can be replaced with anise.
The biscotti can be dipped in melted bittersweet or milk chocolate before being allowed to cool.

Carrot Soup

Copied from Erin's original recipe.

1 large onion, chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves of garlic, pressed
2 pounds of carrots, peeled and chopped
1 potato, peeled and chopped
4 cups chicken stock
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cream

Saute onion in oil and butter until tender.

Add garlic, carrots, and potato, and cook for an additional 15-20 minutes, or until some of the pieces begin to brown.

Add chicken stock and bring to a boil. reduce heat and simmer for 30-40 minutes.

Remove from heat and puree.

Stir in dill, salt, pepper, and cream. Warm soup before serving.

Makes approximately 2 quarts of soup.


3 cups water
2 cups sugar

2 cups of strong black tea
1 can of frozen orange juice, diluted to make 3 cups of liquid
1 cup of lemon juice
1 quart apple cider (the kind you get in the produce section)
1 teaspoon whole cloves
1 stick cinnamon

Make a syrup of the sugar and water.

Add remaining ingredients and heat on low (do not boil) for 20-60 minutes.

Tuesday, October 23, 2007

Rachel's Potato Soup

1 large onion, chopped
2-3 stalks of celery, chopped

Saute in a bit of olive oil until soft, then add 3-5 cloves of garlic, pressed.

then add:
5-7 large potatoes, peeled & chopped
2 cups of water
3 teaspoons clam-flavored Better Than Bouillon

Cook on medium-low heat until the potatoes are cooked, stirring occasionally.

When potatoes are soft, add 3-4 cups of milk.

In a small bowl, whisk 1/2 cup of white flour with 1 cup milk. Add to the soup and stir well.

Add parsley and pepper to taste.
Add 2 tablespoons of butter, and stir until melted.

If desired, add 3-4 cans of clams.

Makes approximately 5 quarts of soup.