January 2011 Recipes

 

  Soups and Breads

One of my goals for 2011 is to assemble a dozen recipes each month, all that I’ve tested and have passed family approval. For January I’ve chosen a theme of soups and bread.

As the boys grew up a favorite time was an unexpected snow day – no school and an excellent reason to eliminate outside plans, to focus on home, family and fun. A simmering pot of soup and warm homemade bread were the perfect treat after sledding or snowball fights, followed by gathering around a board game.

Click on each name to go directly to that recipe.

Soups

Brie and Green Chile Soup

Rich and decadent, not an everyday soup but one that always feels like a real treat.

Cream of Wild Rice Soup

A rich, creamy soup with the nutty flavor of wild rice.

German Bean and Sausage Soup

This one comes from our good friend MVicki Zeigler. It was one of her favorites and I make it for her during her last year of battling cancer and kidney failure. Vicki didn’t include the bacon, believing two meats were excessive. I, of course, enjoy the addition of the bacon to this hearty soup.

Italian Sausage Soup

A one dish meal full of veggies, pasta, sausage and flavor.

Kielbasa Black Bean Chili

This recipe makes a BIG pot of soup, consider cutting in halve unless you’re feeding a crowd.

Leek and Potato Soup

The leeks and cayenne pepper give this soup a lot more flavor than the potato soup I remember from my youth.

Sandy’s Ham & Lima Bean Soup

A taste from the past, reminding me of the lima beans my mother made almost every Saturday. Mother told us that when she was growing up on an Illinois farm her mother always had a pot of beans on the stove an after school snack.

Split Pea Soup

An absolute staple in the Yackel family, a real favorite use for a ham bone. We think it’s a perfect winter meal with Baldpate Inn Cornbread.

Breads

Baldpate Inn Cornbread

I believe this is the best cornbread ever, our favorite accompaniment for bean soups. Baldpate Inn is a rustic, seasonal lodge south of Estes Park, Colorado and borders Rocky Mountain National Park. Their cornbread is moister and more cakelike than most recipes.

Caraway Biscuits

I like these with the German Bean and Sausage Soup. The caraway seeds add flavor and I claim they’re semi-healthy because of the whole wheat flour.

Basil & Olive Oil Scones

Savory scones, not sweet, nicely compliments a hearty soup.

Savory Monkey Bread

This one’s for those who claim not to bake. Kids like to help put this one together.

The Baldpate Inn Cornbread

 

1 cup butter

1 cup sugar

4 eggs

2 cups creamed corn

½ cup Monterey Jack cheese, grated

½ cup medium cheddar cheese, grated

1 cup all-purpose white flour

1 cup yellow cornmeal

4 teaspoons baking powder

¼ teaspoon salt

Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar, then add eggs one at a time. Gradually, mix in corn and cheeses. Stir in the remaining ingredients. Spread evenly in a greased 9×13 cake pan. Place in oven, close door, and IMMEDIATELY reduce oven temperature to 300 degrees. Bake one hour. Top will still seem moist-looking, not dry as in a cake. Center should be set, not gooey. Serve warm.

From: The Baldpate Collections

Nancy’s Notes: This is the best cornbread I’ve ever tasted. I could eat like cake.

Basil and Olive Oil Scones

 

2 cups flour

1 Tablespoon baking powder

1/4 cup grated Parmesan or Romano cheese

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup buttermilk or plain yogurt

1/3 cup olive oil

1 egg

2 teaspoons lemon juice

2 garlic cloves, minced

3 Tablespoons chopped fresh basil

Heat oven to 375°. Put flour, baking powder, cheese, salt and pepper in large bowl and mix. In another bowl – whisk buttermilk, oil, egg, lemon juice, garlic and basil until blended. Stir mixtures together until soft dough forms. turn out on floured surface, knead 10 – 15 times. Gather into ball – cut in half – place halves on baking sheet – pat to 8-9″ rounds. Score circles into 8 wedges – don’t separate.

Bake 15 – 20 minutes until lightly browned. Cool 5 minutes. Wrap loosely in towels and cool 15 – 20 minutes.

Caraway Biscuits

 

2 cups all-purpose flour

1 cup whole-wheat flour

4 teaspoons caraway seeds

2 teaspoons baking soda

1 teaspoon salt

1½ cups buttermilk

3 Tablespoons honey

2 Tablespoons canola oil

1 Tablespoon freshly grated orange zest

1. Preheat oven to 400°F. Lightly oil a baking sheet or coat it with nonstick spray.

2. In a mixing bowl, whisk all-purpose and whole-wheat flours, caraway seeds, baking soda and salt.

3. In a glass measuring cup, combine buttermilk, honey, oil and orange zest. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be sticky.)

4. On a floured surface, knead dough 8 to 10 times. Gently pat into a 3/4-inch-thick circle.

5. With a 3-inch cutter, cut out biscuits and place 1 inch apart on prepared baking sheet. Press dough scraps together and repeat to make 12 biscuits.nan bread recipe Dip a sharp knife in flour and cut a crisscross on the top of each biscuit.

6. Bake biscuits for 15 to 20 minutes, or until lightly browned. Transfer to a wire rack to cool for at least 10 minutes before serving. Leftover biscuits may be split and toasted.

MAKES 1 DOZEN BISCUITS.

Nancy’s Notes: Made September 3, 2010. Easy and tasty. Served with red cabbage and brats.

Citrus-Cream Cheese Pull-Apart Rolls

From: Cooking Light – December 1999

1 25-oz. package frozen roll dough

Cooking spray

¼ cup sweetened dried cranberries (or chopped dried apricots)

1 cup granulated sugar, divided

2/3 cup (6-oz.) 1/3-less-fat cream cheese, softened

2 tablespoons fresh orange juice

1 large egg

1 tablespoon grated lemon rind

1 tablespoon grated orange rind

1 cup powdered sugar

1 teaspoon fresh lemon juice

Thaw roll dough at room temperature 30 minutes. Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover, let rise in a warm place (85°), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine ¼ cup granulated sugar, cream cheese, orange juice and egg; beat a medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine ¾ cup granulated sugar and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. Preheat oven to 350°. Bake for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.

Overnight Variation: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours.

Nancy’s Notes: First made December 1999. A great choice for Christmas morning. I made for Christmas brunhch with Judy, Michael, Vivian, Jean and David. These were a big hit. Steven and Tammy made for Christmas weekend in Portland, Bob, Nancy and Tam ate a whole pan full.

I used a springform pan and the rolls raised to the top. Place some foil under the pan in case the sugar mixture runs over. The fresh lemon and orange peel give a great citrus flavor. I don’t think the icing is necessary for either looks or taste but it is very good.

I’ve made this many times since 1999 – everyone always loves them. These have really become a Christmas morning classic for the Yackel family.

Sweet Potato Muffins

2/3 cup canned or cooked fresh sweet potatoes, well drained

4 tablespoons butter

½ cup sugar

1 egg

¾ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup milk

4 tablespoons pecans, chopped

4 tablespoons raisins, chopped

Preheat the oven to 400 degrees. Grease muffin tins, use muffin papers.

Puree the sweet potatoes in a food processor or blender.

Cream the butter and sugar. Beat in the eggs and pureed sweet potatoes.

Sift the flour with the baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients alternately by hand with the milk and chopped nuts and raisins, mixing just until blended. Do not overmix.

Spoon into the greased muffin tins, filling each tin completely full. A little sugar and cinnamon may be sprinkled on top of each muffin if desired. Bake at 400 degrees for 25 minutes.

From: The Williamsburg Cookbook as served in the Christiana Campbell’s Tavern.

 

Note from Nancy: I never add the nuts but add ½ cup of raisins instead of the 4 tablespoons. A single can of sweet potatoes will be enough for a double recipe and a single recipe just isn’t enough for the Yackel family. Enjoy!

Tomato & Bread Salad

From: Art of Cooking – Junior League of Ogden (Utah), page 62

 

¾ pound day-old crusty bread, cut into 1-inch cubes (about 6 cups)

2 cloves garlic, mashed with 1 tablespoon of coarse salt

2 large tomatoes (about 1 pound), trimmed and cut into 8 wedges each

¼ cup cucumber, sliced

½ cup red onion, sliced

½ cup extra virgin olive oil

2 tablespoons balsamic vinegar

10 fresh basil leave, shredded

In serving bowl, stir together bread, garlic, tomatoes, cucumber, onion, oil, vinegar and basil. If your bread isn’t stale, toast it until lightly golden brown. Adjust seasonings as needed. Stir well. Let stand for 1 hour before servings.

Serves 4-6.

Nancy’s Notes: Love this during tomato season – we ate immediately before the bread gets soggy. I’ve used dried basil if I don’t have fresh and once didn’t have a cucumber so used diced fresh red pepper for some crunchiness. We make it a meal.

Italian Olive Bread

From: Glitter to Gourmet – Junior League of Las Vegas, page 14

3 ounces cream cheese, softened

3 tablespoons butter, softened

1 tablespoon mayonnaise

2 small garlic cloves, minced

½ teaspoon salt

1/8 teaspoon dried oregano

½ cup grated Parmesan cheese

1 loaf Italian bread, split lengthwise

Paprika to tast

½ cup sliced pimento-stuffed green olives

½ cup sliced black olives

Mix the cream cheese, butter, mayonnaise, garlic, salt and oregano in a bowl. Stir in the Parmesan cheese. Spread on the cut surfaces of the bread. Sprinkle with paprika; top with the sliced olives, Reassemble the loaf and wrap in foil. Place on a baking sheet. Bake at 400° for 20 minutes. Remove the foil. Slice the bread and serve warm.

Nancy’s Notes: Serve as an appetizer.

Chipotle Cornbread

From: Colorado Classique – Junior League of Denver, page 261

1 cup yellow cornmeal

1 cup all-purpose flour

¼ – ½ cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup shredded Monterey Jack cheese

1 cup buttermilk

3 eggs

6 tablespoons unsalted butter, melted and cooled

2 tablespoons mince chipotle chiles (canned or dried)

Preheat oven to 375°. Mix cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in cheese. Whisk together buttermilk, eggs, melted butter, and chipotle chiles in a medium bowl. Add liquid mixture to dry ingredients and stir until blended. Pour batter into a buttered 9x5x2-inch loaf pan. Bake bread 35 minutes or until knife inserted in center comes out clean. Cool in pan for about 15 minutes. Turn bread onto rack to cool completely. Slice and serve.

Nancy’s Notes: Made Nov. 1, 2009 – Went well with the Kielbasa Black Bean Soup.

Cranberry and Pineapple Bread

From: Beyond the Rim – Junior League of Amarillo, page 152

2 cups flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon salt

1 cup raisins

½ cup chopped nuts

1 cup coarsely chopped cranberries

1 egg, beaten

1 tablespoon melted butter

2 teaspoons vanilla extract

1 teaspoon baking soda

1 cup crushed pineapple

Sift the flour, sugar, baking powder and salt into a bowl. Add the raisins, nuts and cranberries and mix well. Combine the egg, melted butter and vanilla in a small bowl. Add to the flour mixture. Dissolve the baking soda in the undrained pineapple in a small bowl. Add the pineapple mixture to the batter. Stir until blended. Pour the batter into a loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely before slicing. Yield: 10 servings.

Nancy’s Notes: Made Nov. 9, 2009 – This bread is very good. I under cooked so middles were a little soft but the flavor is great. I used golden raisins. I made a recipe and a half which yielded three of my mid-sized loaf pans. This would make a nice Christmas food gift.

When dealing with fresh cranberries I cut them in half and then rinse in a colander. This gets rid of those pesky, gritty seeds.