Strawberry Soup

This soup is AWESOME!!!! It is a cold soup. I thought it odd to be served it in the winter months, but I am sure enjoyed it anyway. The caterer that served the Clinic Christmas Party got this from a chef on their cruise last year. We had a similar soup on our cruise that was peach flavored. They are so smooth, creamy and DELICIOUS!!! I would serve this as an appetizer or a dessert.

2 cups frozen strawberries

2 cups cranberry/raspberry juice

1/2 cup sugar

1 Tablespoon juice

Mix together all above ingredients

1/4 cup sour cream

1 cup Amaretto coffee-mate creamer

1 cup Half and Half

Mix into above mixture.

Pour into blender. Mix and serve.

"Stupid Easy Good Crusty Peasant Bread"

Lynnette calls this "stupid easy bread" because you mix the ingredients together and let it rest on the counter all day, knead it about 10 times and bake it. The results an awesome artisan bread that looks like you bought it at a bakery. I have seen this recipe on other blogs (Sisters Cafe and others-they are all a little different but their roots are all the same tracing back to a New York Times food column.) Thank you Lynnette for sharing your version and making me look good! My family loves it!! It is SUPER EASY and if I can make this gorgeous bread anyone can.

**I use all water 1 1/4 cups and the 1 Tablespoon of White Vinegar for my liquids and followed the recipe as instructed.  It has turned out great every time! I also used my huge dutch oven turkey roaster pan and cooked two loafs side by side with no problem.  Jack wants me to try to par bake them--up to the point where you remove the lid cool it and freeze it then we can bake it the rest of the way and have it hot and fresh when we want it.

Lynnette's recipe and instructions:

3 cups (15 ounces) unbleached flour

1/2 teaspoon instant yeast (cheat and add a little more yeast if you are in a hurry)

1 1/2 teaspoon salt

3/4 plus 2 tablespoons (7 ounces) water, at room temperature or a little bit warmer

1/4 cup plus 2 tablespoons lager beer (I use O'Dooles non-alcoholic or even water if I'm out of beer)

1 tablespoon white vinegar (this gives a slight sourdough flavor, substitute 1 tablespoon water if you prefer)

Put flour, yeast, and salt in a large mixing bowl. Dump in water, beer, and vinegar. Stir with a spatula or wooden spoon until a shaggy ball forms. I usually end up mixing with my hand to make sure all the flour is mixed with the liquid. No need to knead. Really. Cover the bowl with plastic wrap and let rest for about 4 to 8 hours, or more, on the countertop. Sometimes I mix the dough just before bed and bake mid-morning the next day. If you need more time before you are ready to bake the bread punch the dough down and let rise again. And again, if you need.

Place a sheet of parchment paper over a medium mixing bowl. Spray parchment with cooking spray. Dump dough onto a lightly floured counter top and gently knead about 10 turns. Shape dough into a ball and transfer to prepared parchment paper. The dough and paper will sink into the bowl Cover bowl lightly with plastic wrap and let rise about 1 hour. 

Place a 6-qt enameled cast iron dutch oven with a tight fitting lid into the oven and preheat to 500 degrees while dough rises, at least 30 minutes. If your dutch oven has a plastic-type handle it will stink at high temperatures. I ordered a metal replacement knob for my pot.

Reduce oven heat to 425 degrees. Dust top of loaf with flour and using your sharpest knife, make 3 slashes over top of loaf. Remove super hot lid from top of pot. Using parchment paper as a sling, lift dough out of bowl and gently place into preheated pot, paper and all. The parchment paper will stick up all around the sides. Don't worry, just put the lid on as tightly as possible and bake for 30 minutes. NO PEEKING. Remove lid and continue baking for 5 to 10 minutes more until loaf is a deep golden brown. Dump loaf out of pan, place onto cooling rack, remove and discard toasted parchment paper, and let loaf cool for at least 45 minutes before cutting. If bottom of loaf is too dark reduce the oven temperature by 5 or 10 degrees and/or reduce baking time next time.

Other versions:

Asiago Cheese Bread:

To the original recipe add 1/2 cup (2 ounces) asiago cheese (cut into little tiny cubes) into flour mixture. Proceed with recipe. This is my current favorite bread - so full of flavor and texture. It makes amazing panini sandwiches. 

Cranberry Pecan/Walnut Bread:

To the original recipe add 1/2 cup chopped toasted nuts of choice and 1/2 cup dried cranberries (craisins) into flour mixture. Proceed with recipe.

Jalapeno Cheddar 

Italian Herb

Chicken Curry over Rice

We have developed a taste for curry foods over the past several years. One quick and easy meal we prepare with curry that our kids enjoy to is S&B Golden Curry--a box of curry that can be found in your authentic cooking food section of the grocery store (We even have it at our little Red Apple--impressive)

1 to 1 1/4 lbs Chicken (lean beef, lamb or shrimp)

1 large onion finely chopped

2 Tablespoons cooking oil

2 1/2 cups water (I always add more 3 to 3 1/2 cups)

1- S&B Golden Curry sauce mix (We like to use 1-box mild and 1/2-box hot. We think this is the perfect balance or heat.)

Vegetables as desired--we use potatoes, carrots, broccoli, bell peppers, etc. My brother-in-law served in Japan on his mission and he even enjoys tossing in a tart apple diced from time to time.

Cut meat into cubes and finely chop onions. Stir-fry mean and onions in oil or butter in a large skillet until onions are lightly browned. approx 3 minutes. If you wish, add carrots, celery, bell peppers or other vegetables. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx. 10 minutes. Remove from heat, break curry mix into pieces and add them to the skillet, stir until completely melted. Simmer 5 minutes stirring constantly. Serve hot over rice or noodles.

Sweet Potato Crunch

Okay so this is more like Sweet Potato Pie in my opinion, but I enjoy it all the same. I got this recipe from my sister-in-law whom I think is a great cook; she serves this as a side dish at the Thanksgiving and Christmas feasts.  I don't usually like Yams or Sweet Potatoes made with the brown sugar, butter, and marshmallows, but this recipe is a keeper for me. I only make it during the holiday season when calories don't count and there is ample of good company to help the yummy concoctions disappear!

2 cans sweet potatoes, undrained and mashed

3 eggs

1 cup Sugar

1/2 cup margarine, melted

1/2 cup milk

2 teaspoons Vanilla

Mix sweet potatoes, eggs, sugar, milk, margarine, and vanilla together and pour into a 9 x 13-inch casserole dish.

Topping:

1 cup brown sugar

1/2 cup flour

1 cup pecans, chopped

1/2 cup margarine, melted

Mix brown sugar, flour, pecans, and margarine together. Put over sweet potatoes. Bake in preheated over at 350 degrees for 1 hour. (Can be made ahead and reheated).

Yields 8-10 servings

Grapefruit Slush-Thanksgiving and Christmas Must

My Grandma Bartholomew always served this slush at every holiday for as long as I can remember. We had it at all our family holiday feast. It is one tradition from my family that I continue to carry on with my own children and even my in-laws are hooked. If you like grapefruit you will enjoy this appetizer. I have cut the sugar in half from my grandmothers original recipe and I don't notice much of difference, but I am hoping my hips will. ;-) I enjoy this with more slush that soda pop in my glass and like to eat it with a spoon like a Slurpee. Find your favorite way of spooning, slurping, or drinking this recipe. Cheers-Enjoy!

2 cup sugar (I have cut it back to 1 cup and think you can taste the grapefruit flavor more)

2 cups water

2 cans grapefruit with juices/syrup (another reason to cut back on the sugar) *remove the seeds**I love to use Red Ruby grapefruit, but any will do.

2 Tablespoons Lemon Juice

Maraschino Cherries (optional) We cut these in half and blot on paper towel add as many as desired.

Blend grapefruit in blender. Combine with all other in ingredients freezer safe container and stir until well mixed. (I personally like to heat the sugar and water together until I know the sugar is dissolved) Freeze well. Serve with sprite or 7-up.

New England Clam Chowder-Christmas Eve tradition

While living New England area for a few years we gained an appreciation for a good bowl of Clam Chowda. Our favorite recipe comes from "The New Best Recipe" cookbook p.69. This has become our traditional Christmas Eve meal accompanied by good bread/rolls. This is a quick make too which is nice for the busy holiday season.

4 Slices (about 4 oz) thick cut-bacon, cut into 1/4-inch pieces (or 4 oz finely chopped salted pork)

1 Large Spanish Onion

2 Tablespoons All-purpose Flour

1 1/2 lbs red potatoes (about 3-4 medium), scrubbed and cut into 1/2-inch dice

1 Large Bay Leaf

1/4 teaspoon dried thyme

1 cup heavy cream

3 cups boiling water

2 (8 oz each) Bottles Clam Juice (Snow's brand is our fav)

4 (6.5 oz each) cans minced Clams (Snow's brand too)

2 Tablespoons minced fresh parsley leaves

Salt and Ground (black or white) Pepper

Fry the bacon in a large stockpot or Dutch oven over medium-low heat until fat is rendered and bacon is crisp, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the water and clam juice (clam broth) Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 minutes. Add the reserved minced claims, the cream, parsley, and salt (if necessary) and pepper to taste; bring to a simmer, but do not boil. Remove the pan from heat, discard the bay leaf, and serve immediately.

Serves 6

If we are having company we always double this recipe if it is the main course. Clam Chowder is always best when served fresh, because reheating makes the clams tough and chewy. We personally don't mind the few leftovers zapped in the microwave, only because it is nice not to have to cook every mealtime.

Sour Cream Sugar Cookies

3 Eggs

1/2 cup Butter

1/2 cup Margarine

3 Cups Sugar

1 tsp. Vanilla

Mix Together.

Alternately mix together sour cream and dry mixture.

1 Cup Sour Cream

5 1/2 Cups flour

1 tsp. Soda

2 tsp. Baking Powder

A Pinch of Salt

Chill at least 2 hours. Roll out evenly and cut into desired shapes--using uniform sized cookies on each cookie sheet insures no over baked goodies.

Bake at 375 for 8-10 minutes, or until edges just begin to brown, on a greased sheet.

Cream Cheese Frosting

1 -8oz Cream Cheese

1/2 cup Butter or Margarine

1 tsp Vanilla

7-8 Cups Powdered Sugar

Mix gently until smooth.