Appetizers & Soups

Jan. 16, 2021
Ingredients
For the Bread:
3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla extract or almond extract
2 cups all-purpose flour
2 teaspoons baking powder** (see notes)
1/4 teaspoon salt
2 cups diced strawberries
2 tablespoons all-purpose flour
For the Glaze:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced strawberries
1/2 teaspoon vanilla extract or almond extract
1-2 tablespoons heavy cream or milk** (optional)
 
Instructions
-Preheat the oven to 350 degrees.
-In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. -In a separate bowl, combine the flour, baking powder and salt.
-Add the dry ingredients to the wet ingredients and stir until just combined.
-In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries.
-Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes.
-A toothpick inserted in the center of the bread should come out clean.
-Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
 
Glaze
-To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl.
-Mix until it is smooth.
-Once the bread is cool, spread the glaze on top of the bread.
-Slice and serve.
Nov. 29, 2019
Jul. 15, 2019

Retrieved from the internet

Nov. 21, 2018



1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Left over sausage balls may be frozen while uncooked. If baking after being frozen, add a few minutes to the baking time.

Nov. 9, 2017

3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine

 

Directions
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot.
Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.