Cream of Broccoli Soup with Cheese

At long last, I tracked down a copy of my mom's easy, cheesy and delicious Cream of Broccoli soup recipe! I'm sure modifications could be made to use fresh broccoli rather than frozen, and if you're some kind of cheese snob, feel free to grate your own. I haven't tried using fresh broccoli, but when I do you'll be the first to hear about it. Sorry I don't remember how many servings this makes, but it will feed a family.

For now, this soup is simple and comforting, just perfect for crisp fall days.

Cream of Broccoli Soup with Cheese

1 medium onion, diced
1 large can chicken broth (I think mom means the really big ones, around 46 ounces?)
2 boxes frozen chopped broccoli
2 cups shredded cheddar cheese
3 cups half and half

Cream Sauce: 1/2 cup butter, 1/2 cup flour

Cook onion and broccoli in broth until tender, about 20 minutes. Make Cream Sauce in separate pan--melt butter, blend in flour until smooth. Add Cream Sauce to broth and cook about 5 minutes to blend, stirring constantly. Remove from heat, stir in cheese until blended and melted. Add half and half. Return to low heat and keep hot until serving.

Note: I haven't made this in a long time, although my mom made it at my brother's house a while back. I would probably saute the onions in some butter first until translucent, and if I was using fresh broccoli I would saute it with the onions. I'll report back next time I make this.

Butter Cookies

I remember my Mom making these cookies with us at Christmas. Again, the recipe may have come from Grandma. I made them with my kids & now with the grandkids. It is a requested cookie every Christmas & we've had some unusual colors over the years depending on who is helping & their favorite color. Remember the blue, red & purple Christmas trees anyone? The cookie press comes with assorted designs & we've tried them all. The Christmas tree works best.


2 1/4 c. flour
1/4 tsp. baking powder
1 c. butter*
3/4 c. sugar
1 egg
1 tsp. almond extract**
Several drops of food coloring.

Cream butter & sugar. Add egg & mix well. Add flour, baking powder, almond flavoring & food coloring. Mix well. Fill cookie press with design of your choice and dough; form on ungreased cookie sheets. Bake in preheated oven at 375 degrees F for 10-12 minutes.

This recipe makes 4 dozen, or more, cookies & doubles easily. Great for cookie exchanges & gifts.

* I always use butter - not margarine.
** If you have someone with a nut allergy you can use vanilla but we prefer the almond flavor.

Ginger Creams

Editor's Note: Cheryl originally posted this recipe on 9/30/08, as a contest entry. I received notice of the post, then some technical difficulties made it disappear! I am reposting since she is on vacation and will not have access to the blog before the end of the contest...aren't I nice? Maybe she'll bring some Ginger Creams to my house when she comes--Min


Ginger Creams

I got this recipe from my Mom. I don't remember if it came from my Grandma or not. We usually made these cookies in the fall. It just seems like the right time of year for them. Our kids liked them when they were growing up, too. They are excellent as is or frosted. (Cheryl uses Dreamwhip Frosting)

Mix together thoroughly:

1/4 c shortening
1/2 c sugar
1 egg
1/2 c molasses

Stir in: 1/2 cup water

Sift together & stir in:

2 c sifted flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon

Chill dough for 1 - 2 hours. Drop by rounded teaspoons onto greased cookie sheets. Bake at 400* for 7-8 minutes. Allow to cool completely before frosting.

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Posted By Cheryl to The Bad Girl's Kitchen at 9/30/2008 02:59:00 PM

Dreamwhip Frosting

This is an excellent recipe for cake decorating & frosting the Ginger Creams. The frosting will keep in the refrigerator for about 2 weeks, covered. The kids like it on graham crackers as well.

Ingredients:

2 c Crisco
1/2 c flour
1 envelope dreamwhip whipped topping mix
1/2 tsp salt
1 tsp vanilla
2/3 c milk or water - I've made it both ways & works well with either.
2 lbs powdered sugar

Cream dream whip & flour into Crisco - add salt & vanilla. Add liquid & 1 lb powdered sugar - sifted. Beat until blended. Add remaining sifted sugar & beat. Frosting will be soft & fluffy. Use for frosting & decorating. Keeps well refrigerated.

** I usually add the liquid & both pounds of powdered sugar - unsifted - & beat until well blended. Have never had a problem doing it that way.

Pumpkin Cookies

This recipe definitely came from my Mom - it says so on the card. It has always been a favorite with the whole family & is being enjoyed by the 4th generation of our family. Frequently requested by the male members of the family, especially. This is the triple batch recipe - a single was never enough!



Cream together:

1 1/2 c shortening

3 c sugar



Add:

3 eggs

3 c pumpkin - I use the whole large can

3 heaping tsp cinnamon

3 tsp nutmeg

3/4 tsp ginger

3 tsp vanilla



Mix well & add:

4 1/2 c flour

3 tsp baking soda

1 1/2 tsp baking powder

& mix well.



Drop by heaping teaspoons on lightly greased cookie sheets & bake for 10-12 minutes at 350*

Makes approximately 6-8 dozen cookies.

Sour Cream Coffee Cake

This is one of my mom's classic recipes. It is very delicious and very popular! She even used to make it for a college friend of mine, and when she heard he might be visiting, she made sure she had the ingredients on hand. When my friend didn't show, I encouraged her to make the coffee cake anyway since we were there on vacation and we love it too! The coffee cake is delicious and goes so quickly, with all 10 of us clamoring for breakfast I had to rush to take a picture. "Stop cutting!"

Sour Cream Coffee Cake

1/2 pound butter
1 cup sugar
2 eggs
1 cup sour cream
2 teaspoons vanilla
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
1/2 cup brown sugar
1 heaping teaspoon cinnamon

Cream butter and sugar. Add eggs and blend well. Alternately add sour cream and vanilla with flour, baking powder and soda. Set aside.

Mix together walnuts, brown sugar and cinnamon. Set aside.

Grease and flour angel food or bundt cake pan. Spread 1/2 of batter in pan and sprinkle with 1/2 of nut mixture. Cover with remaining batter and sprinkle with remaining nut mixture.

Bake in 350 degree F oven for 45 minutes. Let cool briefly, then turn out onto serving dish.

Italian Cream Cake

Frosting & Filling:

Combine 1c sugar & 1/4c flour in saucepan. Gradually stir in 1c milk. Cook over medium heat, stirring constantly, until thickened; about 10 min. Chill.

Combine 1/2c butter, 1tsp vanilla, 2oz unsweetened chocolate in pan & heat and stir until creamy. Gradually blend in chilled mixture. Add 1c nuts & 1 c coconut to this mixture. Add more of each to thicken consistency of filling, if necessary.


Cake batter:

1/2 c butter
1/2 c Crisco
2 c sugar
5 egg yolks
2 c flour
1 tsp soda
1 c buttermilk
1 tsp vanilla
1 c coconut
2 c chopped nuts**
5 eggs whites - beaten to soft peaks

Line bottoms of 3 9" pans w/waxed paper, then butter sides & bottom.

Cream butter, Crisco & sugar; beat well. Add egg yolks, vanilla & dry ingredients, mix well. Add buttermilk, coconut & nuts**, mix well. Fold in egg whites. Bake at 350* for 30-35 minutes. Remove from pans and carefully remove waxed paper. Let cool.

When cakes are cool, layer with filling, using about 1/3 of the filling between each layer. Spread the rest of the filling on top of the cake.


** I use walnuts but I'm sure any nuts would work as well.

Enjoy!