milk - Annette's Sweet Treats

Cream of Broccoli Soup

March 17, 2015 Leave a Comment

Cream of Broccoli Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes. There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg. I’ve picked out for you to try…

Cream of Broccoli Soup Recipe

Cream of Broccoli Soup

1 ½ lb. of broccoli

1 large stalk celery

1 medium onion

2 cups water

2 Tbsp. butter

2 Tbsp. flour

2 ½ cups Kitchen Basic chicken stock

½ cup milk or cream

Salt and pepper

Cut the broccoli into flowerets. Chop the broccoli stem, celery and onion.

In a saucepan or steamer, boil the water and immediately add the broccoli stems, celery and onion. Simmer for 10 minutes.

Meanwhile, steam the broccoli florets, and then shock them in ice water. Drain and set aside, covered.

In another saucepan, melt butter and whisk in the flour, stirring until it is smooth. Take the saucepan off the heat and allow to cool slightly. Whisk the chicken broth into the flour mixture. Bring to a boil, stirring it for 1 minute.

Add all the vegetables except the steamed broccoli and bring to a boil. Add the florets, and then remove from heat. Stir in the milk (or cream). Salt and pepper to taste. 6-8 servings

(Recipe for Cream of Broccoli Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: broccoli, celery stalk, Kitchen Basic chicken broth, milk, onion

Apple Cinnamon Bread

February 22, 2015 Leave a Comment

Apple Cinnamon Bread

This recipe, Apple Cinnamon Bread, was posted on facebook by my cousin, Julie Lincks.

Apple Cinnamon Bread Recipe

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)

1 tsp. cinnamon

2/3 cup sugar

½ cup butter, softened

2 eggs

1 ½ tsp. vanilla

1 ½ cups flour

1 ¾ tsp. baking powder

½ cup milk

1 apple, peeled and chopped

Preheat oven to 350 F. Grease and flour 9×5 inch loaf pan. Mix brown sugar and cinnamon in a bowl; set aside. Beat sugar and butter in bowl with electric mixer until smooth and creamy. Beat in eggs and vanilla.

Combine flour and baking powder in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half of the batter into loaf pan; add ½ of apples and brown sugar mixture. Lightly pat apples into batter.

Pour remaining batter over apples layer; top with apples and add the rest of sugar and cinnamon; then swirl brown sugar mixture through apples using a spoon.

Bake 30 – 40 minutes until toothpick comes out clean.

(Recipe for the Apple Cinnamon Bread, is from Julie Lincks, 2014)

Filed Under: Bread Recipes Tagged With: apple, brown sugar, butter, cinnamon, flour, milk

French Cheddar Soup

February 17, 2015 Leave a Comment

French Cheddar Soup

French Cheddar Soup Recipe

French Cheddar Soup

1 small onion

1 green bell pepper

2 stalks celery

2 carrots

3 cups shredded cheddar cheese

4 Tbsp. butter

4 Tbsp. flour

3 Tbsp. sherry

4 cups Kitchen Basic chicken broth

2 cups milk

Salt and pepper

Fresh parsley

Finely chop the onion, green pepper, celery and carrots. Grate the cheese.

Heat the butter in a soup pot. Sauté the vegetables on medium for 10 minutes, stirring frequently. Remove the pot from the heat and allow to cool slightly.

Shake the flours over the mixture. Pour in the sherry and chicken broth. Bring the mixture to a boil, stirring constantly. Add the cheese and stir until it melts. Drizzle in the milk, stirring all the time. Turn the heat to very low; cover, and heat the soup thoroughly for about 10 minutes; DO NOT LET IT BOIL.

Chop the parsley. Salt and pepper the soup to taste. Ladle the soup into bowls, garnish with the parsley and serve. 6 servings

(Recipe for French Cheddar Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: chopped onion, green bell pepper, Kitchen Basic chicken broth, milk, sherry, shredded cheddar cheese

Turkey Chowder

November 30, 2014 Leave a Comment

Turkey Chowder

I found this recipe for Turkey Chowder, in “The Everything Soup Cookbook”, this book has 300 mouthwatering recipes. It’s one way to use up your leftover turkey.

Turkey Chowder Recipe

Turkey Chowder

1 onion

2 stalks celery

1 green bell pepper

3 carrots

3 russet potatoes

2 Tbsp. butter

2 cups chicken broth

3 cups cooked turkey, cubed

1 cup corn kernels

3 cups milk

¾ tsp. thyme

Salt and pepper

Fresh chopped parsley

Thinly slice the onions and celery, chop the bell pepper, slice the carrots and dice the potatoes.

In a soup pot, heat the butter on medium heat. Add the onion and green pepper, sautéing for 4 minutes. Add the broth and the carrots, bring to a boil, reduce to a simmer, and cook for 5 minutes more minutes.

Add the potatoes and celery, simmering the mixture for an additional 12minutes.

Stir in the turkey, corn kernels, milk and thyme; salt and pepper to taste. Heat gently, but thoroughly. Garnish with parsley and serve.

** For the chicken broth I use Fat Free and Lower Salt (50% less sodium).

(Recipe for Turkey Chowder was in The Everything Soup Cookbook, 2002, 2014)

Filed Under: Savory Tagged With: carrots, chicken broth, cooked turkey, corn kernels, green bell pepper, milk, russet potatoes, sliced onion, stalks celery

Broadway Brownie Bars

June 28, 2014 Leave a Comment

Broadway Brownie Bars

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I named these dessert bars for BROADWAY because they’re a hit every time I serve them. I especially like to make these for the holidays, or for hostess gifts. They’re always sure to please any sweet tooth!

Anne Frederick New Hartford, New York

Broadway Brownie Bars Recipe

Broadway Brownie Bars

Filling:    6 oz. cream cheese, softened

½ cup sugar

¼ cup butter, softened

2 Tbsp. unbleached flour

1 egg, lightly beaten

½ tsp. vanilla

Brownie:    ½ cup butter, cubed

1 oz. unsweetened chocolate

2 eggs, lightly beaten

1 tsp. vanilla

1 cup sugar

1 cup unbleached flour

1 tsp. baking powder

1 cup chopped walnuts

Topping:    1 cup (6 oz.) semi-sweet chocolate chips

¼ cup chopped walnuts

2 cup miniature marshmallow

Frosting:     ¼ cup butter

¼ cup milk

2 oz. cream cheese

1 oz. unsweetened chocolate

3 cups confectioners’ sugar

1 tsp. vanilla

Preheat oven to 350 F.   In small bowl, combine first 6 (six) ingredients until smooth; set aside.

In a large saucepan over medium heat, melt butter and chocolate. Remove from heat and cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts; stirring until blended.

Spread batter in a 13×9 inch baking pan coated with cooking spray.    Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.

Bake 28 minutes or until almost set. Sprinkle with marshmallows; bake 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth. Remove from heat; stir in confectioners’ sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.          2 ½ dozen

(Recipe for Broadway Brownie Bars was on www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: butter, chopped walnuts, confectioners' sugar, cream cheese, milk, miniature marshmallows, sugar, unbleached all-purpose flour, unsweetened chocolate

Swedish Pancakes

April 12, 2014 Leave a Comment

Swedish Pancakes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

When we spend the night at my mother-in-law’s house, our kids beg her to make these crepe-like pancakes for breakfast. They’re a little lighter than traditional pancakes, so my family can eat a lot!

Susan Johnson Lyons, Kansas

Swedish Pancakes Recipe

Swedish Pancakes

2 cups milk

4 eggs

1 Tbsp. canola oil

1 ½ cups flour

3 Tbsp. sugar

¼ tsp. salt

Lingonberries or raspberries

Seedless raspberry jam or fruit spread, warmed

Whipped topping

In a blender, combine the first 6 ingredients. Cover and process until blended. Heat a lightly greased 8 inch nonstick skillet; pour ¼ cup batter into center of each. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.

Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave, if desired. Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping. 20 pancakes

(Recipe for Broccoli Soup was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: Lingonberries, milk, seedless raspberry jam, whipped topping

Ham Fettuccine Bake

January 12, 2014 Leave a Comment

Ham Fettuccine Bake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

My family loves this recipe, and it’s a great way to use up leftover ham. Although a meal by itself, I often serve it with a tossed salad.

Cathy Neve Yakima, Washing

Ham Fettuccine Bake Recipe

Ham Fettuccine Bake

¼ cup dry bread crumbs

¼ tsp. dried parsley flakes

2 Tbsp. butter, divided

2 Tbsp. flour

2 cups milk

1 ½ cups (6 oz.) sharp white cheddar cheese, shredded

2 cups cubed fully cooked ham

1 ½ cups cooked fettuccine

1 cup frozen peas

In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside.

In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas.

Transfer to a greased 11×7 inch baking dish; sprinkle with bread crumb mixture.

Cover and bake at 350 F. for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

5 servings

(Recipe for Ham Fettuccine Bake was on www.tasteofhome.com, 2013)

Filed Under: Savory Tagged With: cooked ham, dried parsley flakes, dry bread crumbs, fettuccine pasta, milk, sharp white cheddar cheese

Mini Maple Cinnamon Rolls

October 25, 2013 Leave a Comment

Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

Maple syrup sweetens these lovely cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm.

Juanita Carlsen North Bend, Oregon

24 ServingsPrep: 20 min. + rising Bake: 20 min

Ingredients

2/3 cup milk

1/3 cup maple syrup

1/3 cup butter, softened

1 egg

3/4 teaspoon salt

3 cups bread flour

1 package (1/4 ounce) active dry yeast

TOPPING:

1/2 cup packed brown sugar

2 tablespoons bread flour

4 teaspoons ground Tone’s® Ground Cinnamon

6 tablespoons cold butter

MAPLE ICING:

1 cup confectioners’ sugar

3 tablespoons butter, melted

3 tablespoons maple syrup

1 to 2 teaspoons milk

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.

Cut each roll into 12 slices. Place cut side down in one greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners’ sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Yield: 2 dozen.

Recipe for Mini Maple Cinnamon Rolls was in Taste of Home, 2013

Filed Under: Bread Recipes Tagged With: active dry yeast, bread flour, brown sugar, cold butter, confectioners' sugar, maple syrup, milk

Cream of Broccoli Soup

Apple Cinnamon Bread

French Cheddar Soup

Turkey Chowder

Broadway Brownie Bars

Swedish Pancakes

Ham Fettuccine Bake

Mini Maple Cinnamon Rolls

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