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posted by Esther on 10/22/06

The days are getting colder and there is nothing like a good hot soup to warm you up. Hmmm. What kind of soup should we make? Around here pumpkin bisque is a logical answer. Last week Donald brought in over 300 pounds of melon squash which can be used just like pumpkin. The blending step is a little extra trouble but definately worth it if you have a minute. This is our 2nd favorite pumpkin soup recipe.

Chop and sauté in olive oil:

• 1 cup of celery
• 1 cup of onion

Add:

• 2 quarts of vegetables or chicken stock. (Set aside 1/2 cup to mix with cornstartch.)
• About 4 cups melon squash cut in chunks (or butternut squash or pumpkin)
• 2 potatoes cubed
• 1/2 teaspoon of thyme or 1-2 bay leaves
• 2 teaspoons of coriander (or 3/4 teaspoon cinnamon and 3/4 teaspoon cloves.)

Boil 20 min. Blend all together and return to pot. Add salt to taste and 2 tablespoons of cornstarch dissolved in the 1/2 cup chicken stock to thicken. Serve.

4 Comments » | posted in Recipes

posted by David on 10/13/06

I thought that you would enjoy these cookies that Mom and I made during my Math class. I had to double the recipe. Instead of 6 dozen we made 118 cookies!

½ c. butter
2 tsp. baking powder
1 c. brown sugar
¼ tsp. salt
1 ½ tsp. vannilla extract
nutmeg
½ tsp. almond extract
1 egg white
1 ¾ c. flour
2 tbsp. water

Cream first four ingredients. Add flour, baking powder, and salt. Pack mixture into empty 1lb. butter carton. Chill. Remove from carton and slice lengthwise. Slice each section into 1/8-inch-thick slices. Brush with water and egg white beaten together. Sprinkle with nutmeg.

Bake at 375° F for 12 minutes until golden brown. Makes 3 dozen.

2 Comments » | posted in Recipes

posted by Esther on 09/22/06

The Lord has blessed our tomato plants abundantly this year! Thanks to Michael’s diligence, we have harvested over 200 pounds and they are still coming. David is the great biscuit maker around here and we love fixing our tomatoes this way and serving it warm over his biscuits. Enjoy!

• 4 cups blended tomatoes
• 1 1/2 cups milk (Use 1/2 cup of milk with 5 tablespoons corn starch.)
• 1 t. salt
• 2 T. butter
• 1 T. honey

Bring tomatoes, 1 cup of milk, salt, butter and honey to a boil. Mix 1/2 cup milk and corn starch together. Add cornstarch mixture slowly to boiling tomatoes. Boil two minutes.

9-12 servings

Serve with biscuits and butter.

11 Comments » | posted in Recipes