Corn Chowder

I am in love with this soup.  It is based on an Epicure recipe – and as time has passed, it’s morphed to be my own.  It certainly is a nice warmer-upper on a cold winder’s day.

Ingredients:

¼ cup butter (or less)
¼ cup (tops) finely chopped onion
¼ cup finely chopped bell pepper
1/8 cup flour
¼ tsp dry mustard
1/8 tsp pepper
¼ tsp salt
2 ½ cups chicken stock
¾ cup canned evaporated milk
2 cups corn

Directions

1.       Melt butter in medium pot over medium heat.

2.       Add onion, bell peppers and chili powder.  Cook 5 minutes, or until veggies are softened.  (I rarely have bell pepper on hand, so I usually go without.  It *so* makes a tasty difference, though.)

3.       Add flour, mustard, pepper and salt.  Stir until you have a nice rue.

4.       Whisk in chicken stock and evaporated milk.

5.       Stir in corn.  Garnish with chives, green onions, parsley or any other mild green dried herb.

Cherry Walnut Cookies

Here is the second one retrieved from the Canadian Living magazine.  Always impressive on a cookie tray.

Cherry Walnut Cookies ~ Makes 12 dozen

Ingredients

1 cup butter softened

1 cup icing sugar

1 egg

1 tsp. vanilla

2 1/4 cups flour

1/4 tsp. salt

2 cups candied red cherries, halved

1 cup walnuts

Directions

1.       In a bowl beat butter and sugar until fluffy , beat in egg and vanilla. Add flour and salt until blended, stir in cherries and walnuts.

2.       Divide into thirds, shape into 10’ logs. Wrap and chill until firm or about 3 hours. Cut logs into 1/8 inch slices and place on parchment lined cookie sheet at last 3 inches a part. Bake in top and middle racks of oven at 325º for 8 minutes; rotating sheets halfway through cooking. Cool in pan for 5 minutes.

Savoury Sesame Rounds

This recipe is one of the last that I collected when I still baked often, and with gusto.  It is absolutely delicious, and it was almost lost – given the non-bakery stance I take on life.  Anyhoo, thanks to the internets, I was able to find this Canadian Living, December 2005 “Gifts From the Kitchen” recipe.

Savoury Sesame Rounds ~ makes 42 servings

Ingredients

1 cup shredded Monterey Jack cheese 1 or old Cheddar cheese

1/4 cup butter, softened

2 tbsp whipping cream

1/2 cup all-purpose flour

1/4 cup cornmeal

1/2 tsp baking powder

1/4 tsp cayenne pepper

Pinch Salt

1/4 cup sesame seeds

Preparation

1. Line large rimless baking sheet with parchment paper or non-stick baking mat; set aside.

2. In large bowl, beat together cheese, butter and cream. In separate bowl, whisk together flour, cornmeal, baking powder, pepper and salt. Add to cheese mixture; stir to form ragged dough. With floured hands, press dough together.

3. Pour sesame seeds into shallow bowl. Roll dough by 1 tsp (5 mL) into balls. Dip in egg wash; roll in sesame seeds. Place, 1 inch (2.5 cm) apart, on prepared pan. With bottom of glass, press to 1/4-inch (5 mm) thickness. Chill for 30 minutes.

4. Bake in centre of 300°F (150°C) oven until firm to the touch and slightly darkened on bottom, about 35 minutes. Let cool on racks. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days. Or freeze for up to 2 weeks.)

Easy Moroccan Orange Cake

Here’s a rare occurrence – this chick just doesn’t bake much anymore.  But a potluck we will go, and thus I needed something for a Moroccan theme.  The recipe needed to have very few ingredients that weren’t on hand, and it had to be easy.  This totally fit the bill!  It was great, in fact, I was wondering if I had all the ingredients on hand just the other day...

Easy Moroccan Orange Cake

4 eggs

1 1/2 cups sugar

1/2 cup vegetable oil

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup fresh orange juice

zest from 1 or 2 oranges

1 teaspoon vanilla

Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.

Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.

Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.

Vegetable Soup

Rather than continuing to try to save the entire internet in my favorites, here is a nice little Vegetable Soup recipe that has been tested and augmented to suit the Lupster's purposes.  Enjoy!

If preparing again, I would consider adding pot barley to the mix.  It was tasty, but missed a little somthing in the 'bite.'

 Vegetable Soup

1 tbsp extra virgin olive oil
1/2  small onion, diced
4 stalks celery, chopped
2 carrots, chopped
1/4 fennel, chopped
1 tsp pepper
2 cloves minced garlic
1/2 large white potato, peeled & cubed
1.5 Chicken stock cubes
4 cups boiling water
1 small tomato, chopped

Directions:
1) In a medium soup pot sautee onions, celery, fennel & carrots in extra virgin olive oil on medium heat until soft.
2) Add minced garlic and pepper; stir.
3) Add potatoes, stock cubes and boiling water.
4) Bring to a boil.
5) Add chopped tomato
6) Reduce heat to low, then simmer for approximately 20 minutes.