THESE NEED TO BE HERE.
CHEESE AND BROCCOLI SOUP
Ingredients:
* 1/4 cup butter or 1/4 cup margarine
* 1/4 cup flour
* 3 cups chicken broth
* 1/2 teaspoon salt
* 2 cups milk (or 3 c. milk, no half & half)
* 1 cup half-and-half cream
* 1 cup bagged shredded cheddar cheese
* 1/4 lb processed cheese, cut into smaller cubes (I use Walmart brand Velveeta)
* 1 (16 ounce) bag frozen broccoli, chopped into bite-sized pieces (thawing not necessary)
Directions:
Prep Time: 10 mins
Total Time: 40 mins
1. 1 In a large stockpot, melt the butter. When melted, stir in the flour and cook for 2 minutes.
2. 2 Add the broth, milk & cream, and salt. Bring to a boil and reduce heat. Simmer for 10 minutes.
3. 3 Stir in the cheese and broccoli. Simmer for 10 minutes. Serve.
4. 4 Note: If this is not thick enough for you, make some thickening from cornstarch and water; increase heat to just under boiling and stir in rapidly to prevent lumps.
STRAWBERRY UPSIDE-DOWN CAKE
Ingredients:
* 4 cups strawberries, fresh or frozen
* 3/4 cup sugar
* 2 tablespoons dry tapioca
* 1 tablespoon butter or 1 tablespoon margarine
Topping
* 1 cup flour
* 1 1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 2/3 cup sugar
* 1/4 cup soft butter or 1/4 cup margarine
* 1 egg, beaten
* 1/2 teaspoon vanilla
* 1/2 cup milk
Directions:
Prep Time: 30 mins
Total Time: 1 1/4 hr
1. 1 In a 9" cake pan mix together the first three ingredients and dot with 1 T butter, then set aside.
2. 2 For the topping, sift together dry ingredients.
3. 3 Cream butter and sugar; add egg and vanilla and beat well.
4. 4 Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
5. 5 Spoon batter over fruit mixture.
6. 6 Bake at 350 deg F for 30-35 minutes or until golden brown.
7. 7 Serve warm, topped with whipped cream, ice cream or cream
NO BAKE CHERRY RIPE CHEESE CAKE
Ingredients:
* 250 g chocolate biscuits
* 125 g butter, melted
* 85 g raspberry jelly crystals
* 1/3 cup boiling water
* 500 g cream cheese
* 2 cups thickened cream
* 170 g cherry ripe candy bars, diced
Directions:
Prep Time: 30 mins
Total Time: 2 1/2 hrs
1. 1 Crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until combined. Press into a lightly greased and lined 22 cm springform pan.
2. 2 Dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.
3. 3 Fold through thickened cream and Cherry Ripe pieces. Pour onto crust, cover with cling wrap and chill until set, 2 hours should do but it tastes better if it's left over night.
SINGLE STRAWBERRY DAIQUIRI
(I'll lose the alcohol, if you were wondering. It's just so PRETTY!)
Ingredients:
* 5 large strawberries, frozen
* 1 lime, juice of
* 2 teaspoons sugar or 2 teaspoons powdered sugar
* 1 ounce rum
* 1 ounce raspberry liqueur or 1 ounce raspberry Schnapps
Directions:
Prep Time: 5 mins
Total Time: 5 mins
1. 1 Put all ingredients in blender; blend until smooth.
SWISS CARROT CAKE WITH MASCARPONE ICING
Ingredients:
* 1 2/3 cups almonds, finely ground
* 2/3 cup carrot, grated
* 3/4 cup dry breadcrumbs
* 1 1/4 teaspoons ginger
* 1 teaspoon cinnamon
* 1 teaspoon mace
* 1 teaspoon baking powder
* 6 eggs, separated
* 1 1/4 cups sugar
* 2 teaspoons lemon rind
* 3 tablespoons lemon juice
* 60 g butter, softened
* 60 g mascarpone cheese
* 125 g icing sugar
Directions:
Prep Time: 40 mins
Total Time: 1 3/4 hrs
1. 1 Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
2. 2 Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
3. 3 Stir egg yolk mixture into carrot mixture.
4. 4 Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
5. 5 Grease 20cm (8") cake tin.
6. 6 Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
7. 7 cool in tin for 10min then turn out on a wire rack to cool completely.
8. 8 To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.
ROASTED CAULIFLOWER
Ingredients:
* 2 lbs cauliflower
* 2 tablespoons extra virgin olive oil
* 1 teaspoon garlic salt
* 1/2 teaspoon pepper
* 1/2 teaspoon chili powder (I use Ancho Chile Powder)
* 1 tablespoon balsamic vinegar
Directions:
Prep Time: 15 mins
Total Time: 40 mins
1. 1 Preheat oven to 450 degrees.
2. 2 Trim head of cauliflower and cut into bite-sized florets.
3. 3 Dry cauliflower well.
4. 4 Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
5. 5 You can adjust seasonings according to your personal preferences.
6. 6 Toss cauliflower until seasonings are well distributed.
7. 7 Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
8. 8 Cauliflower should be a dark, golden brown when baking is completed.
9. 9 Remove from oven and pour into a serving dish.
10 Top with balsamic vinegar and toss well.
BROCCOLI CHEESE SOUFFLÉ
Ingredients:
* 1 onion, finely chopped
* 4 tablespoons butter
* 4 tablespoons flour
* 1/2 cup milk
* 1 dash nutmeg
* 1 cup cheddar cheese, grated
* 1 cup fresh broccoli florets, finely chopped
* 3 egg whites, whipped into fluffy mounds
Directions:
Prep Time: 20 mins
Total Time: 1 1/4 hr
1. 1 Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
2. 2 Steam broccoli florets until tender.
3. 3 Melt butter in medium sauce pan.
4. 4 Add flour to melted butter until smooth.
5. 5 Slowly stir in milk.
6. 6 Once mixture is smooth add onion, nutmeg and cheese.
7. 7 Add broccoli to mix.
8. 8 Whipp egg whites into soft peaks.
9. 9 Slowly fold in cheese mixture, do not stir.
10. 10 Pour egg and cheese mixture into round casserole dish with high sides, approx 1 1/2 quart.
11. 11 Place dish in pan with water, bake for 50-60 minutes.
CAULIFLOWER CUSTARD
Ingredients:
* 1 large cauliflower, broken into sm pieces & cooked
* 2 eggs
* 3/4 cup milk
* 1/2 cup sharp cheddar cheese, shredded
* 2 tablespoons melted butter
* 1/2 tablespoon minced onion
* salt and pepper
Directions:
Prep Time: 10 mins
Total Time: 40 mins
1. 1 Preheat oven to 350 degrees F.
2. 2 Cook cauliflower in boiling water and drain.
3. 3 In a small bowl, beat eggs and add milk.
4. 4 Mix well.
5. 5 Place cauliflower in a greased baking dish.
6. 6 Pour milk/egg mixture over it.
7. 7 Sprinkle with the remaining ingredients.
8. 8 Bake for 30 minutes.
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