Carrot Ginger Soup

This year, I am teaching a home school culinary class. It’s a great joy for me to pass on to the younger generation all the tips and skills that I learned. We loved making this Carrot Ginger soup together. When making soup, I always start by sautéing the vegetables. Sautéing caramelizes them and brings out the very best flavor of the vegetable – never start by boiling them in liquid, or you’ll produce a very tasteless soup! Carrot Ginger freezes well, so make a big pot of it, cool and freeze flat in zip lock bags. Once they are frozen, the bags can then stand upright in your freezer or be stacked. This soup can be made completely dairy-free, just substitute olive oil or coconut oil for the butter. Enjoy!

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Carrot Ginger Soup
SERVINGS
8
CHANGE SERVING SIZE
COOK TIME
45
PREP TIME
20
READY IN
1hour, 10 minutes

Ingredients

Instructions

  1. In a 6-quart pan, over medium-high heat, add butter and olive oil. Sauté onions and carrots and cook until the vegetables begin to caramelize and become golden and tender.
  2. Add the ginger and 6 cups of the broth, cover and simmer. Reduce heat and cook until carrots are tender when pierced with a fork. Add the coconut milk.
  3. Remove from heat and transfer to a blender (don’t fill the blender more than halfway). Pulse the blender to start and then purée until smooth.
  4. Return to the pan and add more broth or coconut milk to reach desired consistency. Reheat over medium heat, adding salt and pepper to taste. Enjoy!

OATMEAL CARMELITAS

HANDS-DOWN, ONE OF OUR SISTERHOOD’S MOST FAVORITE TREATS!

This is a dessert / snack that I think is fair to say, always brings a smile and sparkle to the eye.  Whether served as a plated reception option, a surprise snack for a hard-working crew, a dessert tucked into a bag lunch, it always hits the mark—and is never refused!  And as a living testimony to this—today, I left the batch of fresh baked Carmelitas on the counter, only to find when I returned to do my blog “photo shoot”, that the Sister on duty saw them and couldn’t resist offering a few to some Brothers doing a spackling job; I’m still hearing how much they loved them!

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OATMEAL CARMELITAS!
SERVINGS
9-12
CHANGE SERVING SIZE
COOK TIME
20
PREP TIME
30
READY IN
50

Ingredients

Instructions

  1. In a large bowl, combine all ingredients for crust; blend well to form a crumbly, moist crust.
  2. Press half of the crumbs into bottom of 9” pan and bake at 350 degrees, for 10 minutes.
  3. Remove from oven and sprinkle with chocolate chips and nuts. After blending flour with caramel topping, spread over chocolate and nut mixture.
  4. Sprinkle with remaining crumbs, and bake 15-20” until golden brown

Magi Sugar Cookies

“O Star of wonderStar of night, Star with royal beauty bright…Guide us to thy perfect light.”  How wondrous the Star that leads the Magi to the Infant Christ!  And as we continue to celebrate this season so filled with awe and beauty, it lends itself to more creativity as we prepare treats for the many Yuletide events—(or for any festive occasion!)

 

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Magi Sugar Cookies
SERVINGS
24-36cookies
CHANGE SERVING SIZE
cookies
COOK TIME
15minutes
PREP TIME
2 hours 15minutes
READY IN
2 hours 30 minutes

Ingredients

Instructions

  1. Beat the butter and sugar in mixer bowl until light and fluffy; add egg and flavorings and beat until smooth.
  2. Reduce mixer speed to low, and after sifting flour, baking powder and salt together, add slowly until just blended.
  3. Divide dough in half, forming 2 disks, wrap in plastic wrap and refrigerate for at least an hour, until firm, or longer if need be. It will need to be pliable to be able to roll out.
  4. Using a sprinkling of flour, roll out dough to about an 1/8’ thickness. Cut out your desired shapes; place on baking sheet and bake for about 15” or until slightly golden. Let cool for a few minutes before glazing them.
  5. In a medium size bowl, mix by hand, the sifted confectioners’ sugar, milk, corn syrup, salt, and flavorings until smooth and well blended. Depending upon the colors you’re using, divide glaze into separate dishes, adding colors
  6. Holding the cookie, gently lay it on top of the glaze, so that surface is covered. Set aside for a few minutes and then decorate with colored sprinkles of your choice, before glaze sets too firmly.

Cranberry Orange Gingersnap Pie

I’ve had my eye on this recipe for quite a while now and decided to whip it up for Thanksgiving. I added a bit of orange zest to the original recipe because I love the combination of those flavors. The pie is like a little jewel, bursting with flavor and color. Sweet and tart at the same time. The curd on its own would be wonderful in many other ways as well. I hope you enjoy it this Holiday season. Blessed Advent!*

*Recipe adapted from The View from Great Island. See the original recipe at: https://theviewfromgreatisland.com/cranberry-pie-recipe

 

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Cranberry Orange Gingersnap Pie
SERVINGS
10
CHANGE SERVING SIZE
COOK TIME
20
PREP TIME
20
READY IN
2hours, 40 minutes

Ingredients

Instructions

  1. Set oven to 350 F
  2. Put the gingersnaps in a food processor and process until they are fine crumbs or place in a ziplock bag and crush with a meat hammer. (this should be a heaping cup) Add the pecans and sugar and process again until everything is finely ground (or finely chopped the pecans and add to the fine crumbs with the sugar.) Add the butter and combine.
  3. Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
  4. Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth (I did this in a blender)
  5. Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. It can burn easily, so keep a good eye on the mixture and don’t keep your heat too high.
  6. Push the curd through a mesh strainer, using the back of a spoon to get it all through.
  7. Let the curd cool for a few minutes and add the room temperature butter in, bit by bit, while you stir to melt it. Add the mandarin zest.
  8. Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
  9. Decorate with sugared cranberries if you like. To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.

*recipe adapted from The View from Great Island. See the original recipe at: https://theviewfromgreatisland.com/cranberry-pie-recipe

MAMA’S FLUFFY MAPLE CAKE

It’s too easy to lose track of the origin of some of the many wonderful recipes that we all love–but have no idea where they came from!

One of our Sisters, known for her love for cooking and her creative culinary skills, has a great intro to one of her favorite recipes… that lives on to this day!

“My mother, who came to this country as a young girl, first obtained a job doing housework for a wealthy family on 5th Ave, N.Y.  The lady of the house had a special liking for a tall, moist, three-layered cake from a nearby bakery—with a creamy custard filling, generous swirls of maple-flavored frosting and lavishly sprinkled with finely chopped walnuts. My mother soon cultivated a taste for this culinary wonder also—and developed her own recipe for the cake by taste and instinct.”

And now, through the years, it’s been passed on to us, with modifications and adjustments, and continues to be the quintessential dessert for the right occasion.

 

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MAMA’S FLUFFY MAPLE CAKE
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
1hour
PREP TIME
1hour
READY IN
2hours

Ingredients

Instructions

Cake
  1. Lightly grease and flour (3) 8 inch cake pans
  2. Combine flour, baking powder and salt
  3. Cream together butter and sugar; add vanilla
  4. Beat in egg yolks and add milk alternating with flour mixture; mix well
  5. Beat egg whites until stiff and fold into cake batter
  6. Bake at 350 for about 30 minutes, or until cakes tests done, using a toothpick
  7. Cool before filling and frosting
Filling
  1. Scald milk and let cool slightly
  2. Beat eggs and whisk into milk
  3. Place milk back on medium heat and whisk in sugar, flour, cornstarch mixture
  4. Slowly bring to a boil, stirring constantly. Remove from heat and add butter, vanilla and banana flavoring
  5. Allow to cool and thicken before filling cake
Fluffy Maple Frosting
  1. Melt brown sugar in the water and bring to a boil.
  2. Gently continue boiling for about 15”, until it reaches the soft ball stage, about 240 degrees.. The thickness should be similar to maple syrup.
  3. Beat egg white until stiff. While continuing to beat, slowly pour in brown sugar mixture. Add in maple flavoring to taste; continue beating until cool, and it appears to be of a spreading consistency.
  4. Fill and frost cake; cover with chopped walnuts
  5. The cake holds well in refrigerator.

Now that’s a delicious Quiche!

I’m always intrigued as to what makes a quiche top notch—which in general, mine are not.  But after playing around with a number of recipes, I came up with one that hit the mark; and I think the secret really is the number of eggs—more than I’ve generally used. The rich, creamy cheese custard with a crunchy crust is a winner.  With a nice Caesar salad and crusty bread, it makes for a delicious lunch, especially during these nippy days of Fall!

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Now that’s a delicious Quiche!
SERVINGS
6-8
CHANGE SERVING SIZE
COOK TIME
35
PREP TIME
25
READY IN
60

Ingredients

Instructions

  1. Preheat oven to 375 degrees
  2. In a large bowl, whisk together eggs, milk, salt, pepper and herbs
  3. On medium heat sauté mushrooms in butter until golden
  4. Sprinkle ham, 1 cup of the cheese, mushrooms, spinach, green onions into uncooked pie crust shell and pour egg mixture over the top.
  5. Slice tomato into as many slices as portions as you plan on serving, and place on top
  6. Sprinkle remaining cheese on top, followed by the grated parmesan cheese
  7. Bake for 35-40 minutes, until the center is completely set.