weet Potato Souffle

4 cups cooked mashed sweet potatoes (The canned ones mash really easily, or microwave/bake raw ones and mix them with beaters. Often I don't mash them until I'm mixing everything else together)

1/2 cup sugar

3 beaten eggs

1/3 cup butter

1 tsp salt

3/4 cup milk

2 tsp vanilla

Mix the above ingredients together and put into a covered baking dish or a 9x13 pan. Preheat oven to 325 degrees.
Topping:

1 cup brown sugar

1 cup chopped nuts (I use pecans)

1 cup coconut (I have never used this, but I bet it would be good)

1/2 cup flour

1/4 cup butter (cut butter into mixture with a fork or pastry cutter)

Mix and sprinkle on top of sweet potato mixture in pan. Cook for about 25 minutes.

Eat Happy!

French Onion Soup

Thank Goodness for Joan Richards!

So, I have never attempted to make french onion soup because mentally I felt it was too complicated. I was wrong. Not only was this super simple, it tasted really good. I only observed on the actually day of cooking club due to the lack of husband that night. Really, serve french onion soup to my children. Hahahhahhaha! I did try renaming it to squares and string soup, which my children promptly saw through.

Here's the recipe:

French Onion Soup Like Panera Bread:

1/4 cup butter

4 med yellow onions, sliced (I used two large white onions, worked great)

2 cans (14 oz) beef broth (Joan uses Tones beef base and makes broth according to directions on container)

3/4 cup chicken broth (again, Joan uses chicken base and makes broth)

3 tablespoons all-purpose flour

1 1/2 cup water

1 tablespoon ketchup (Joan says this is too much, I used about 1/2 tablespoon)

1/4 tsp- 1 1/2 tsp pepper (to taste)

1 1/2 tsp salt

1/4 tsp dried thyme

1/4 tsp garlic powder (I apparently didn't see this and forgot to add it, opps!)

2 drops Tabasco sauce

Focaccia bread or other bread for croutons

a white cheese, like asiago, mozzarella, swiss, parmesan, provolone (I used a provolone/mozzarella mix that was fantastic)

Directions:

Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown

Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.

To make the croutons, preheat the oven to 425 degrees F. Slice bread into 3/4 inch thick slices, butter both sides of those slices, then cute the slices into bite sized cubes. (I sliced and tossed in olive oil on the pan). Bake bread for 15 minutes or until crispy.

Serve the soup super hot with a handful croutons floating on top followed by a couple tablespoons of shredded or shaved cheese.

The only complaint about this soup was that it was a tad bit salty, my was not too salty, but I didn't add any to the soup as suggested. So, salt carefully!

Rebecca

Rachel V's Pasta with Tomato Cream Sauce

Pasta with Tomato Cream Sauce  In a medium saucepan over medium heat: 1/8 - 1/4 cup Extra Virgin Olive Oil (you want to cover the bottom of  your pan) 4-6 cloves of chopped fresh garlic 1 small onion Cook the onions and garlic until the onions are soft and a blond color and the garlic is lightly browned.

 Then add: 1 28 oz. can of crushed tomatoes 1 1/2 tsp. of sea salt 1 tsp. brown sugar Let simmer over low heat for 45 minutes or put in a crock pot on low for 1 1/2 -2 hours, stirring occasionally.

 Add: A handful of fresh basil leaves.  (I tear each leaf in half to release the flavor. - I don't know if it really does, but that's what an Italian woman told me to always do!) Simmer 10 more minutes, then taste and see if it needs more salt (it probably will). Add 1/3 cup heavy whipping cream and 1/3 cup freshly grated Parmesan (the pre-grated will not melt well). Stir and simmer for 5-10 minutes. Serve over penne pasta and garnish

Cooking Club: Garlic Parmesan Bread

1 c warm water
21/2 tbsp olive oil
1 tbs honey or sugar
2/3 c grated Parmesan cheese
3/4 tsp salt
11/2 tsp garlic powder
3 c flour
11/2 tsp yeast ( I use instant)
I also add herbs...to taste I guess

Mix dry ingredients including yeast if instant. Add oil, honey and warm water knead with dough hook until smooth and elastic. Let raise in oiled bowl until doubled in size. Shape and spread olive oil on top, sprinkle course salt too if you want. Let raise again until doubled.

Bake at 350 for 20 minutes.

(this is rebecca's first attempt at this bread, second try was much straighter, no laughing!)