Broccoli Cheese Soup

YUM ... YUM ... YUM ... YUM





1 med white onion, chopped

In soup pan over medium heat melt 1/2 stick butter.
Add chopped onion and saute until onion is transucent.
Now mix in 1/4 cup white flour and stir until all butter and onion is incorporated.

Add 3 cups whole milk
1 cup half/half
pinch nutmeg
salt & pepper to taste

Over medium heat stir until hot and beginning to thicken.

Rough chop 1 head of brocolli florets into bite size pieces and add to milk mixture.
Simmer until brocolli is tender but not mushy, about 20 minutes.
Add 2 cups shredded cheddar cheese and stir until melted.

Serve in bread bowls for a really cool rustic lunch ... but a regular bowl works just as well.

Easy Apple Dumplings

A great, easy and delicious little dessert.


1 can of 8 buttermilk biscuit - I fondly refer to this as a "whack a can" biscuits.
2 medium granny smith apples, peeled, cored and quartered. (soak in lemon water to keep from browning)

In small sauce pan combine 1 stick of butter, 3/4 cup sugar, 1 cup water 1 t. vanilla
Heat over medium heat until the butter is melted and the sugar is dissolved then turn off the heat.

Open each of the 8 biscuits about half way and tuck in an apple slice.  Seal the biscuits so that all the apple is covered and put into a 9x13 cake pan.

Once all biscuits have been "stuffed" with an apple slice pour the hot sugar mixture over the entire pan.

Mix up 1/4 cup sugar and as much cinnamon as you like (about 1T) and sprinkle over the top of the biscuits.

In a preheated 375 deg oven bake for 35 mintures or until golden brown.

Puffed up Pancake

Oh my . . . this is so delicious and so easy to make.   You can really impress company with this addition to Sunday brunch.  I used the berry topping but I think next time I will try the apple.

• 3 large eggs
• 1/2 teaspoon fine salt
• 3 tablespoons sugar
• 1 cup milk, warmed
• 1 teaspoon vanilla
• 2 tablespoons butter, melted
• 1 cup flour
• 2 teaspoons shortening
• Confectioners' sugar
• Fruit topping (recipe at the end)
• 
  
• Directions

Preheat the oven to 425 degrees F.  

In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.

Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.

Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners' sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples.

ANOTHER OPTION is to grease a large muffin tin and pour equal amounts of the batter into each of the muffin holes.   This way you can have individual pancake puffs and serve a variety of toppings.

FRUIT TOPPINGS:

BERRIES:

• Mix 2T sugar into 1/2 pint each of:  raspberries, blueberries, strawberries or blackberries.  Set aside to marinate until pancake is done.   
• 
  

APPLES:   peel, core, slice 3 small granny smith apples and put into a large sauce pan.   Add 1/4 cup butter & 1/4 cup sugar and saute until apples are tender.  Add cinnamon & brown sugare if you desire.