Famous Recipes

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Butternut Squash Soup

Yield: 6 (1-cup) servings

3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and
diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic,
sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered
stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat
to medium-high, add the tomatoes, and cook, stirring with a wooden spoon,
until the tomatoes break up and the onions brown slightly, about 7 minutes.
Add the squash and the remaining teaspoon salt, and continue to cook,
stirring occasionally, until the squash is tender, about 12 minutes. Add the broth,
bring to a simmer, and cook, uncovered, until the vegetables tender, about
20 minutes. Set aside to cool slightly.

Working in batches, puree the soup in a blender, or with an immersion
blender. Return the soup to the pot and reheat over medium heat. Stir in the
vinegar.
Serve the soup in warm bowls with a touch of parmesan cheese if desired.

Nutrition Information

Nutritional Analysis per serving
Calories 155
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams

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October 4, 2007 Posted by | Carnival Of The Recipes, Carnivals, Dinner, Famous Recipes, Food, Halloween, Halloween Recipes, Lunch, Recipe, Recipes, Soup, Soup Recipes, Soups, Thanksgiving, Vegetables | 2 Comments

Cream and More Cream Cake

Cream and More Cream Cake

Cream filling
2/3 c. sugar
3 tablespoons flour
2 tablespoons cornstarch
1 1/2 c milk
5 egg yolks
1 tablespoon vanilla
1/2 c cream

Cake
1/2 c toasted pecans or walnuts
1/2 c toasted coconut, if desired
1 stick butter
1/2 c shortening
1 3/4 c sugar PLUS 1/4 c sugar
4 eggs, separated
1/2 c buttermilk
1 teaspoon vanilla
2 1/2 c flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

Icing
3 c powdered sugar
2 teaspoons vanilla
1 stick butter
8 oz cream cheese
1 c toasted coconut

To make the cream filling:
In a saucepan combine sugar,flour and cornstarch. Gradually add milk, stirring
over medium heat until mixture thickens. remove saucepan from heat.
In a separate bowl, mix egg yolks and slowly add the hot mixture to the yolks,
stirring well as you combine them. Return to saucepan and add vanilla and
butter. cook and stir for another 2 minutes on low until filling is mixed well
and thickened.
Add heavy cream, stirring well just long enough for the mixture to thicken
again. Remove from heat once it becomes a nice creamy thickened consistency.
Let it cool for about 5 minutes, pour into a bowl and put it in the fridge to
cool.
to make the cake:
Preheat the oven to 325°F. Toast coconut and nuts and set aside.
In mixing bowl, cream butter, shortening and 1 3/4 cups sugar until mixture is
creamy.Add egg yolks, vanilla and buttermilk, mixing well.
Mix together flour, baking powder and baking soda in a separate bowl. Then
slowly add to the creamed mixture, remembering to scrape down the sides of the
mixing bowl, Stir in nuts and coconut.
Using a separate bowl, beat egg whites and 1/4 c sugar until stiff. Fold egg
whites into batter. Then pour into 2 -9 inch greased cake pans. Bake 30 minutes
or until a toothpick inserted into cake comes out clean. Turn cakes out onto
cooling racks. let cool.

Icing:
Beat all ingredients together until creamy.

If you wish, slice the two cakes into 4 layers. Place the bottom layer on the
cake plate, spoon some of the filling onto the layer, top with toasted coconut
and place other half of cake on top.Ice that layer with cream cheese icing.
Place the bottom of the secondcake layer on top and add cream filling and
coconut. Place the final layer on the cake. Ice the cake and then sprinkle with
toasted coconut. You can add a few pecan or walnut halves to the center of the
top layer if so desired.
Tips: be sure to stir cream filling continually from start to finish for a
lump- free filling. Eggs separate better when cold, but whip better at room
temp. Always use room temp butter nad cream cheese.

October 4, 2007 Posted by | Baking, Cake Recipes, Cooking and Food, Famous Recipes, Recipe, Recipes | Leave a comment