Fall and Soup, they just go together. Here is the recipe for a great Fall soup, again using that late summer harvest, and a delicious cake to bake for the weekend. Enjoy it with a nice cup of hot cider and it will brighten your weekend.
Cream of Cauliflower Soup
1 (16 oz.) bag cauliflower or 1 large head fresh cauliflower
½ C. chopped celery
½ C. chopped onion
1 can chicken broth
4 T. butter
4 T. all-purpose flour
2 ½ C. milk, divided
½ C. heavy cream
½ t. fresh basil
In Dutch oven, combine cauliflower, celery and onion. Add chicken broth; heat to boiling. Lower heat and simmer 10 minutes. In medium saucepan, melt butter. Add flour slowly, mixing well; add ½ cup milk. Add sauce to vegetable mixture; stir to mix well. Add remaining milk and cream. Simmer soup until thickened, stirring often, about 20 minutes. Serve with fresh basil.
Heidi's Pumpkin Coconut Cream Cheese Cake
2 C. sugar
1 C. oil
4 eggs, beaten
1 1/2 C. canned pumpkin
1 t. each salt, baking soda, baking powder, cinnamon
2 C. flour
½ C. each chopped pecans or walnuts, flaked coconut
Frosting
4 T. butter
1 8 oz. pkg. Cream cheese
1 t. vanilla
1 box powdered sugar
½ C. each chopped pecans or walnuts, flaked coconut
Beat together sugar and oil. Mix in eggs and pumpkin. Stir in dry ingredients; add nuts and coconut. Pour into a greased 9 x 13 x 2 inch pan and bake at 350° for 30 to 40 minutes or until cake tests done. Let cool completely.
Frosting: Cream butter and cream cheese; gradually add in sugar and vanilla. Stir in nuts and coconut.
No comments:
Post a Comment