An easy recipe for a delicious creamy cream of mushroom soup. Perfect any time of the year but especially so on those chilly days! This soup is super easy to make and cooks up quickly making it just right for those moments you want a healthy, hearty and nutritious meal that’s easy to make and yet very satisfying. It’s a great comfort food whether you serve it up in bread bowls or regular bowls. It can also be used in any recipe that you have that calls for cream of mushroom soup.
Ingredients
1 package of white button mushrooms
2 cups of vegetable stock
2 cups of milk
8 tablespoons of flour
oil for bottom of the pan
1 pat of butter
dash of heavy cream
2 cloves of fresh garlic
1 small yellow onion
salt for seasoning
black pepper for seasoning
cayenne pepper for seasoning
In a large pot, add oil enough to cover the bottom generously, add onion, garlic and let cook for a moment. Add sliced mushrooms, and cook until just lightly browned, add flour stirring well. If you need to add a bit more oil do so. Stir and let cook for a few minutes while stirring. Add vegetable broth stir well, add milk and stir well. Add seasonings, salt, black pepper, and cayenne pepper. Stir reduce heat cover and let cook. Cook on very low heat to prevent scorching and boiling over. Stir frequently to prevent sticking on the bottom and ensure creaminess. Cook until mushrooms are cooked and tender. Add a dash of heavy cream, stir. Remove from heat. Serve and enjoy!
A super easy bread bowl recipe perfect for soups, stews or snything else you’d like to fill it with! I love a good bread bowl and these are fun to make and fill. They hold up well with any filling without getting soggy on the bottom and you can save the centers to make an amazing fresh breadcrumb.
Ingredients
1 1/2 cups warm water
1 1/2 tsps salt
1 tsp sugar
1 tbs oil
1 package of dry active yeast
3 cups of flour
Sesame seeds for top (optional)
Add the warm water to a large mixing bowl, adding the sugar, salt,oil,and dry yeast. Mix well and let sit for five minutes until yeast looks foamy on top. Gradually add in flour, until dough comes together. Knead a bit dusting with flour, remove from bowl, knead on surface (not necessary, can knead it it bowl too, less clean up) bringing the outer edges in towards the center and pushing down. Shape into a ball and place into lightly greased bowl. Cover and let rise until dough is halfway doubled. Punch dough down, knead just a bit, shape into a ball, cover and let rise until dough has fully doubled. Preheat oven to 325 degrees farenheit and section dough into quarters. Shape into balls by bringing edges in to the bottom, placing onto a lightly greased baking sheet. Brush tops lightly with water, score the tops with a knife, sprinkle on sesame seeds, cover and let rise for 30 minutes or until they have almost doubled in size. Bake at 325 until golden brown on top. Place on a wire rack to cool. Serve and enjoy!
There’s nothing like the tase of fresh homemade butter! You can make it at home in just a few minutes with only a couple of ingredients. Whip it up and enjoy that fresh taste only a homemade butter can have. You get the added benefit of knowing you have a fresh and pure butter that has no other additives or harmful ingredients. Give it a try, I think you’ll love it!
Ingredients
Heavy cream 1 or 2 cups or as much as you like depending on how much you want to make
dash of salt
bowl of ice water
Ad heavy cream to a large mixing bowl, beat with a mixer until butter and buttermilk seperate. Gather butter into a ball and drop it into ice water. Strain and save the buttermilk. It’s great in pancakes, cakes etc.
Take your butter snd squeeze out as much buttermilk over the ice bath as you can. Pop into a container and refrigerate. You can also shape it into bars wrap in parchment paper, place in a freezer bag and it will store really well that way. Enjoy!
A quick and easy veal stew recipe for those moments when you want a healthy, hearty yet easy one pot meal. This stew incorporates fresh tomatoes and lots of veggies giving an incredible amount of flavor. Everything is sliced on the thin side which helps reduce cooking time. It can be made with beef rather than veal. Either way it makes a super tasty healthy hearty meal.
Ingredients
1 pound of veal or beef sliced on the thin side
1 small yellow onion
2 cloves of garlic
2 small stalks of celery
1 medium carrot
3 medium size potatoes
1 cup of peas
1 cup of sliced mushrooms
2-3 vine ripened chopped tomatoes ( remove peel by blanching before chopping)
1/4 cup olive oil or oil of your choice
salt and pepper to taste
Dash of red pepper flakes
Dash of cayenne pepper
A bit of chopped parsley for garnish.
Directions
Add oil to bottom of medium size pot, add diced onion, garlic, celery, carrots and beef. Cook until lightly browned. Add tomatoes and let cook down a bit stiring well. Once tomatoes are tender stir well until they are thoroughly crushed. When meat starts to become tender add you peas, mushrooms, and potatoes. Add about half a cup of water, a little oil and seasonings. Stir well cover and let cook until meat and poratoes are tender. When it’s done add a final spinkling of fresh chopped parsley on top serve and enjoy!
A super easy, super moist coconut loaf recipe. Topped with a coconut glaze and lightly sweetened coconut this coconut loaf cake comes out super moist and super tasty. Coconut is used throughout the recipe creating a super fragrant coconutty cake. It’s easy to make and can be whipped up in a few minutes.
Glaze
1/2 cup powdered sugar
Dash of coconut milk
Dash of coconut oil.
Mix all the ingredients together in a bowl stirring until creamy.Set aside until cake is done and thoroughly cooled.
Coconut Topping
1/2 cup lightly moistened dessicated coconut
1/2 tsp powdered sugar
Mix ingrediets together and set aside.
Cake
2 eggs
1 cup of sugar
1/2 cup powdered sugar
1 tsp salt
1/2 cup coconut oil
1/2 cup coconut milk
1 1/2 cups of dessicated coconut
1 cup of flour
2 1/2 tsps baking powder
1/4 tsp baking soda
In a large bowl whisk together eggs and sugar until mixture lightens in color. Add coconut oil and whisk together. Add dry ingredients and mix. Add coconut milk mix well. Pour into 6 by 10 baking pan lined with parchment paper and bake at 325 degrees farenheit until golden brown on top. Remove and let cool on wire rack. Top with glaze, sprinkle on sweetened coconut. Let set. Slice, serve and enjoy!
A whole wheat walnut cake recipe that’s easy to make, on the healthier side as far as cakes go and super satisfying. Loaded with walnuts,hints of cinnamon and a crumb topping this cake comes out moist and delicious!
Ingredients
2 eggs
2 1/2 cups of wholewheat flour
3/4 cup white flour
1 1/2 cups of sugar
1/2 cup finely chopped walnuts
1/2 cup coarsely chopped walnuts
2 1/2 tsps baking powder
1/2 cup water
1/2 cup oil
1/4 tsp baking soda
1 tsp vanilla rxtract
1 tsp cinnamon
Crumb Topping
1/4 cup finely chopped walnuts
1/4 cup powdered sugar
1/4 white flour
1/4 tsp salt
dash of cinnamon
1 tsp of oil just enough to bring the topping together without over moistening
A quick and easy recipe for a delicous and fragrant peach pie. This pie counts on the deliciousness of naturally fragrant peaches and comes together quickly. There’s nothing as wonderful as the aroma of a fresh peach pie baking in your oven. If you enjoy peaches and fruit pies you’ll love this recipe.
Making your own delicious buttermilk biscuits at home is super easy with this recipe. These buttermilk biscuits come out so light and flaky you’ll never want store bought again! Quick and easy to make they’re great fresh out of the oven. They freeze well and are easily re-heated too! For a quck walk through on the recipe check out the video posted below.
Ingredients
2 1/2 cups of flour
1 tsp salt
2 tsps sugar
1/4 tsp baking soda
2 tbs baking powder
1 cup of buttermilk
1/2 cup butter
Directions
Combine your dry ingredients in a bowl, add butter cutting it in with a fork or pastry cutter until you have a coarse cornmeal like texture. Add your buttermilk mix well until all the flour is incorporated. Knead lightly for just a few moments ( you don’t want to melt the butter). Take dough out of bowl roll it out into a square then roll up as if you were making a swiss roll. Roll it out into a square again, repeat the rolling and rolling up another two times. Then cut out your bicuits, place on a baking tray and bake at 425 degrees farenheit for about 10 or 15 minutes until gokden brown on top. Remove let sit on a wire rack for a few minutes then serve. Enjoy!
This incredibly easy cheesecake recipe makes a perfect cheesecake every time! No cracks and no sinking in the middle. The problems most people encounter when baking a cheesecake is cracking and sinking. It looks perfect and gorgeous while cooking, then suddenly a crack appears marring that beautiful top! To make matters worse their cheese cake then sinks in the middle forcing them to get a little creative when decorating it. This cheesecake recipe does away with all that! It make a perfectly level cheesecake every time, and as a bonus there will be no cracking! It’s topped with a homemade strawberry syrup (so easy to make) and fresh strawberries. The filling is light, creamy and fluffy and this New York Style cheesecake has an easy to make graham cracker crust. Check out the video below for the recipes both the cheesecake and strawberry syrup are included!
Ingredients
Filling
2 packages of softened cream cheese
1 cup of sour cream
1 cup of mascarpone cheese
1 cup of heavy cream
2eggs
3/4 cup granulated sugar
1/2 cup powdered sugar
1 1/2 tsps vanilla extract
3 tbs of lemon juice (freshly squeezed preferably)
1 1/2 tsps lemon zest
4 tbs flour
For the crust
2 cups of crushed graham crackers
4 tbs melted butter
Strawberry Syrup
1 cup of strawberries plus one cup for topping
3/4 cup sugar
1/2 cup water
dash of lemon juice
Directions
Prepare pan. Use a springform pan, grease the sides with butter and line with parchment paper, line the bottom of the pan with a round of parchment paper as well. Prepare your graham crackers by puring in melted butter and mixing them well. Pour graham cracker mixture into bottom of pan pressing down firmly making sure they are well packed in there. Wrap the outside with aluminum foil. Prepare your filling. Cream the cream cheese, add the sour cream, mix until creamy, mix in the eggs, mix in the sugars, mix in the mascarpone cheese, mix in the heavy cream, mix in the vanilla, mix in the lemon juice, mix in the lemon zest,mmix in the flour. Whisk everything well. Pour batter into pan. Place pan in a shallow baking pan with some water in it and bake at 325 degrees farenheit and bake for one hour. After one hour turn oven off, crack the door open and let cheesecake sit for at least an hour. After that remove cheesecake from oven, let cool thoroughly and place in fridge to cool for at least four to six hours. Overnight is even better!
Strawberry Syrup
Slice one cup of strawberries, add sugar, add lemon juice, stir well then cook on medium heat stirring occasionally until mixture reduces and starts to look foamy. Try not to let strawberries totally disintegrate. Let cool a bit then strain syrup. It will be thick so stir syrup in strainer to help it through. Set aside the leftover jam, you can have it as a jam. To serve toss some fresh sliced strawberries with a bit of the syrup until lightly coated. Place some of the sliced coated strawberries on cheesecake slice, then drizzle on some of the syrup. Enjoy!
