Cream of Soup Substitute

Aimee posted a Cream Soup recipe a while back, I've always wanted to try it but I don't keep powdered milk in my food storage. As dumb as that may be I just never remember to buy it. So, when I ran across this recipe I was EXCITED! I really enjoy making things from scratch, particularly if they taste good...and this tastes AWESOME! Even Stuart noticed a difference, and he can't stand Cream of Mushroom soup.

I got this recipe from Chaos in the Kitchen (go ahead and click on the link to see their other fabulous recipes) and felt that I should share it with all of you (and it makes my life easier since I tend to forget to print off my recipes).

I happened to use this recipe to make Cream of Mushroom soup and had planned it that way so I had mushrooms on hand. I plan to not ever buy a can of cream soup again if I can help it. I also intend to find out how to can this stuff so I have it in my food storage.

Cream of Soup Substitute

makes 1 1/2 cup (about 1 can’s worth), prep 1 min, cook 10 min

• 2 tbsp unsalted butter
• 4 small mushrooms, minced
• 1/4 cup flour
• 1 cup low-fat milk
• 1 cup chicken broth
• salt and pepper

1. Melt butter in a sauce pan over medium-high heat.
2. Add minced mushrooms and cook until softened. Sprinkle with salt and pepper.
3. Sprinkle flour over mushrooms and use a whisk to combine.
4. Cook the four, whisking often, until golden brown.
5. Add milk and broth and bring to a boil, stirring frequently.
6. Once boiling and thickened continue to whisk and cook until thickened to your liking.
7. Taste and add salt and pepper as desired.

This is great for those watching their sodium intake or their budget. You can flavor it any way you like. Substitute chicken bits and chicken base or celery and celery salt if you don’t want cream of mushroom soup. You can substitute water or veggie broth if you want to make it vegetarian. It also doubles just fine if you need two cans worth.

Holiday Rolls

I have to admit that I am THRILLED to have this recipe and had to put it on here to share. These are AWESOME rolls! My friend Holly makes these every Thanksgiving and made them for a Branch Christmas dinner a few years ago. They are amazing!

1TB Yeast
1TB sugar
1/3 Cup Water
1 Cup scalded milk
1/2 cup sugar
1/2 cup melted butter (the real stuff)
3/4 tsp. salt
3 eggs
4-5 cups of flour

Combine and soften the yeast, 1 TB sugar and 1/3 cup water.
Add to the yeast mixture: scaled milk, 1/2 cup sugar, butter, salt and eggs.
Mix together and then add 4-5 cups flour. At this point the dough will be really sticky...that's okay, don't add more flour yet.
Place in a LARGE bowl, cover and place in refrigerator to rise overnight. The next morning when you pull it out it will have a harder almost play-dough type consistency.
Divide in half, and roll into a circle that is 1/4 inch thick. Cut into 12 wedges and roll into crescents. Place on a buttered pan and let rise for 4-6 hours. Bake in a 350 degree oven for 10 minutes.

Yields: 24 rolls.

Holly says she always at least doubles the recipe because they are so popular.

Snickerdoodle Pie

I got this recipe from here it is AWESOME! Of course it helps that my favorite cookie is a Snickerdoodle. It came out looking like a very yummy HUGE cookie. We baked the pie on a Sunday night and had a small slice then. However, when we had it for FHE tonight after being re-warmed it was even better than last night! It had a little bit of a crunch to it tonight. Next time I make this however I will double the part that gets boiled in the pan (i.e. 1/4 cup butter, water, corn syrup, and cinnamon) so it's thicker on the bottom of the pie.

Snickerdoodle Pie
adapted slightly from Better Homes and Gardens
Crust
1 9-inch pie crust (unbaked, rolled into a pie pan)
2 tsp butter, melted
1 tbsp sugar
2 tbsp ground cinnamon

Filling
1/2 cup brown sugar
1/2 cup butter, room temperature and divided
3 tbsp water
2 tbsp corn syrup
1/4 tsp ground cinnamon
2 tsp vanilla extract, divided
1/2 cup sugar
1/4 cup confectioners’ sugar
1 tsp baking powder
1/4 tsp cream of tartar
1/2 tsp salt
1 large egg
1/2 cup milk
1 1/4 cups all purpose flour

Preheat oven to 350F.
Prepare the pie crust by brushing the inside of the crust with melted butter. In a small bowl, combine sugar and cinnamon. Pour into pie plate and turn to coat the entire inside of the crust with the cinnamon sugar mixture. Set aside.
Prepare the filling.
In a small saucepan, combine brown sugar, 1/4 cup butter, water, corn syrup and cinnamon. Bring mixture to a boil, stirring occasionally to dissolve the sugar. Once sugar has dissolved, boil the syrup for 2 minutes. Stir in 1 tsp vanilla extract. Set aside.
In a large mixing bowl, cream together remaining 1/4 cup butter, sugar and powdered sugar until light and fluffy. Blend in baking powder, cream of tartar and salt. Beat in egg and remaining 1 tsp vanilla extract, followed by the milk. When mixture is smooth, blend in the flour, mixing only until no streaks of flour remain visible.
Pour flour mixture into prepared pie crust. Pour syrup over the cookie mixture. Do not mix. Carefully transfer pie to the oven.
Bake for about 45 minutes, until pie is browned and a toothpick inserted into the center comes out clean.
Cool for at least 30 minutes before serving. Serve warm.

Serves 10.