My Aunt Sue makes the best chocolate fudge sauce! It’s soooo good. We had some for the first time when we visited a couple of months ago. I had to have the recipe. And, now I’ll share it with you. It would be a great homemade Christmas gift, or a nice treat for you and yours with some peppermint ice cream, or for guests at a Christmas dinner or party… It’s just plain good, so you should make it. I know I’m going to.
Here’s Aunt Sue!
Hi everyone – I am Rachel O’s Aunt Sue – and I love to cook and I love to try new recipes – even whole meals. The only thing is I try them out on my friends and family and when guests come for dinner?? I know – they say thats not a good thing to cook something new you’ve never done before when company comes but I figure by reading the ingredients you get a pretty good idea if you will like a recipe or not and its an adventure for everyone. How fun is that!!!
Anyway here is a recipe I hope you will enjoy this Christmas Season – guaranteed to please both young and old.
Last modified on 2012-05-26 01:08:04 GMT. 0 comments. Top.
Aunt Sue’s Chocolate Fudge Sauce
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Recipe Type: Sauce, Dessert
Author: Aunt Susan Pries
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
This is a recipe you will be reaching for your spatula to scrape every last sticky gooey bit from the jar – or someone else in your family will if they are so lucky!!
Ingredients
1 cup butter
1/2 cup cocoa powder
3 cups sugar
1 can evaporated milk
1 teaspoon vanilla
Instructions
Combine butter, cocoa, sugar, evaporated milk in a sauce pan, over medium heat. Stir often. Bring to a boil and boil stirring constantly for 7 minutes. Put your timer on.
Remove from heat. This next step if VERY IMPORTANT you may think you can omit but it truly will change the sauce. Pour the hot sauce into a blender (remove middle plug, cover with a towel and hold down your lid) and blend for 2 to 4 minutes.
I pour it in a 1 quart canning jar and store it in the fridge.
If you want to give it as a homemade Christmas gilt – using pinking sheers cut a large circle and secure it over the lid of the canning jar with a decorative ribbon and ‘wa -la’ you are done
On this episode of A Cooking Show with Rachel O – This Week’s Feast I’m cooking “Mashed Potato Soup”.
I made this soup for the first time 3 years ago when my friend Clara was born. I brought some soup over to her happy, yet tired parents, so they wouldn’t have to make dinner. Clara turned three last week. So I’ve made the soup in honor of her birthday and the memory of meeting this very special Bugaboo for the first time.
It’s a great way to use so much of this week (or any week)’s Abundant Harvest Organics box contents. It features Carrot, Turnip, Radish, Mashed Potatoes (of course), Spinach, Sweet Potato, Cheddar Cheese, Parmesan Cheese, and Bari Organic Extra Virgin Olive Oil. I served it with a Pear and Gruyère crostini, drizzled with Olive Oil. Almost all of these ingredients can be found either in this week’s box, or from AHO as an add-on (even chicken can be bought as an add-on and the bones can be used to make stock).Â
Last modified on 2012-10-25 22:49:08 GMT. 1 comment. Top.
Mashed Potato Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
1 carrot, chopped
1/2 turnip, chopped
1 radish (about 1/4 C), chopped
4 C mashed potatoes
2 cloves garlic, , chopped
3 tiny onions, or 1 med, chopped
1-2 C spinach, chopped
1 sweet potato, chopped
2-4 C stock
2 C milk
1/4 t nutmeg
1/4 t ginger
2 sprigs thyme
1 sprig oregano
2 t chili powder
2 t smoked paprika
1/2 C apple cider vinegar, divided (or 1/4 wine, 1/4 C vinegar)
salt
pepper
1 C cheese (cheddar and parmesan)
4 T olive oil
Instructions
Heat soup pot, and add oil. Add veggies (all but garlic), salt and pepper. Stir. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
Add garlic and seasonings. Cook 2-3 minutes.
Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan. 2 minutes.
Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
Remove from heat. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
Stir in cheese and remaining vinegar. Taste and add more seasoning if needed.
Serve with crostini or a crusty bread.
Notes
If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!
Of course this would be great with bacon on top too! 🙂
3.1.09
This week’s menu can be found on Monday this week’s menu – have a look!
A Cooking Show with Rachel O – This Week’s Feast is ready for your viewing pleasure! I’ve made up a “Fancy Pizza” using some of the contents of this week’s box.
1 C parmesan cheese, thin slices (would also be good with mozarella or gruyere cheese)
salt (opt.)
flour, for rolling out dough
Instructions
Pre-heat oven to 475F. Cook bacon and drain on a plate with a paper towel.
Slice squash and onion. Roast squash with a little olive oil and salt, for 10 minutes (until slightly browned and soft inside, crispy outside).
Roll out pizza dough on lightly floured pizza stone or pan. Top with a tiny bit of olive oil, salt (opt.) and red pepper flakes (can also bake plain, which is great too). Bake for 5 minutes.
Top crust with a tiny bit more olive oil, parmesan cheese, squash, onion, bacon, and parmesan cheese. Bake for 6-8 minutes.
If you’re like me, you may be wondering what on earth to do with all this amazing Butternut Squash that has been in the past two weeks Abundant Harvest Organics boxes. They’ve been enormous! I’m having fun figuring out the different things I can do with this type of squash.
Some of the great things about Butternut Squash
Excellent source of carotenes, good source of vitamins C and B1. It is effective in helping to protect agains many types of cancer (especially lung cancer). (1)
Halve it, roast it with some olive oil, salt and pepper (Pierce the skin in a few places, 375F 45-60 minutes, in last 10 minutes, drizzle with honey.)
Slice it and roast it (Toss with olive oil, salt, pepper and seasonings of your choice, 400F for 10-15 minutes, or until crispy and browned, flipping once if desired.)
Roast it along with beef or chicken (in the crock pot or oven)
Squash Fries (Cut into sticks, about 1/2″ x 1/2″, toss with olive oil, salt, pepper and seasonings of your choice… I might use chili powder, smoked paprika and cumin. Bake at 400F for 10-15 minutes, or until crispy and browned and inside is soft, turning once, if desired.)
Cube and add to soups and stews
Creamy Chicken and Rice Soup (I did this last night, it was delicious!)
Last modified on 2012-11-03 00:49:05 GMT. 0 comments. Top.
Double Butter Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Butternut Squash meets Browned Butter in a cozy winter soup.
Ingredients
3 C butternut squash, cubed
1 onion, chopped
1 carrot, chopped
1 turnip, chopped
1 watermelon radish, chopped
1 clove garlic, chopped
4-6 T butter
2-4 T olive oil
1/4 C white wine or apple cider vinegar
2 T apple cider vinegar
2 C milk
1 1/2 C chicken or vegetable stock, or water (I used water)
pinch nutmeg
pinch cayenne
pinch smoked paprika
pinch chili powder
salt
1 T maple syrup
bacon
croutons
Instructions
Heat a soup pot, add butter and cook until it’s really brown and bubbly (it will smell really good). Add olive oil, veggies and seasonings. Cook 10 minutes, or until veggies are getting tender.
Add wine/vinegar and cook until veggies are tender and mushy.
Add water/stock and milk. Bring to a boil, cook 2 minutes or so.
Remove from heat. Using immersion blender, blend soup (careful, it splatters a lot!). (Or use a blender, working in batches, making sure to remove the center plug thingie and cover the hole with a towel – this lets the steam out, and makes it so the plug doesn’t fall in and get blended up with the soup… yes, I’ve learned this from experience.)
Return to stove. Add apple cider vinegar and cook 2 minutes.
Top with bacon and croutons.
Notes
I might top it with bacon (I did, it was great!)… because I love bacon. You could also top with crunchy pan-fried onions, oven baked croutons (slice a baguette, homemade bread, or even use sandwich bread; cube, drizzle with olive oil, salt and pepper, chili powder, broil or bake for 5 – 10 minutes – I do this in the toaster oven, a conventional oven might take less time – keep an eye on it so it doesn’t burn!)
(If you have any persimmons leftover from weeks ago, they could be added to this too: peeled and cubed, just like the squash.)
Leftovers could be turned into a pasta sauce for tomorrow’s dinner.
My friend Katy loves to cook. She is twelve, and is already a master at Crêpes and Omeletes (among other dishes). I asked her to share her recipe for Crêpes with us. I hope you enjoy it!
Here’s Katy:
Hello, my name is Katy and I’m a friend of Rachel’s. Today I’m going to show you how to make my favorite and very easy crêpes!
I was introduced to crêpes a couple of years ago by my uncle, Andrew. He absolutely loves France and made them one summer for a small family get-together. I didn’t stop loving them since. In fact, for the past couple of years I’ve helped my uncle cook the crêpes for the annual crêpe family night in the summer. These crêpes are really good, but in the recipe, you have to let the batter sit for an hour, sigh. It already takes a long time to cook for 10 people, why add more time? Well I found a recipe that doesn’t have to sit for an hour, and it tastes exactly like my uncle’s!
Last modified on 2012-05-25 23:55:00 GMT. 0 comments. Top.
Crêpes
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Recipe Type: Breakfast, Lunch, Dinner, Crêpes
Author: Katy Durrance
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8-9
Pretend like you’re in France and make Crêpes!
Ingredients
2 eggs
1 cup of flour
1 1/2 cups of milk
1 TB of cooking oil
a teaspoon of salt (if you are making dessert crêpes use 2 tablespoons of sugar instead of salt!)
butter (for the pan)
Instructions
In a bowl, combine eggs, flour, milk, cooking oil, and salt (or sugar if dessert crêpes).
Heat a pan on the stove on medium-high heat until pan is fairly hot, then turn it down to medium heat.
Take a little bit of butter and set it in the middle of the pan. Then, using your hands, lift up the pan and twist it in a circular motion until most of the pan is coated. Then put 1/4 of a cup of the batter on the middle of the pan, and using the same circular motion, coat all of the pan with batter. If there are holes use a spoon and put some of the batter in the holes. Remember, you want this to be as THIN as possible!
After a minute or so you can flip it over with a spatula.
After another minute you can just slide it on a plate!
Notes
It takes around 30 minutes to cook all of the crepes, while one take about 1 minute and 30 seconds. This batch makes about 18 crepes and serves 8-9 people.
You can eat this by itself but……… With toppings it tastes much better!
Topping Ideas
Ham and cheese
Turkey and cheese
Cheese
Spicy cheese spread (My favorite savory filling!)
Nutella with strawberries topped with powdered sugar
Cinnamon apples topped with whipped cream
And my personal favorite, lemon and sugar topped with sugar!
Our family (Me) even makes crêpes without my uncle, and our favorite time to have them is Christmas time! Here’s a couple of our favorite meals with crêpes.
If you want to feel cozy….
This is a good combination if you want to curl up by the fire or watch a movie while eating! Make sure you fold the end of the crepes on each side so you can use your fingers instead of utensils.
Turkey and cheese crêpes with sliced apples, and for dessert Nutella and strawberry crêpes with hot chocolate.
A good lunch on a cold day
The sun might be shining but it’s really cold outside! This meal keeps you happy and warm.
Spicy cheese spread crêpes with caesar salad, and lemon sugar crêpes with good ol’ non alcoholic (Since I’m 12!) egg nog!
