Swig Sugar Cookies

From Sister Shannon A. (From the Oct 2015 RS Newsletter)

1 cup butter, room temperature

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powdered sugar

2 Tablespoons water

2 eggs

1/2 tsp baking soda

1/2 tsp cream of tarter

1 t salt

5 1/2 cups flour

Cream together butter, vegetable oil, sugar, water, eggs. Combine dry ingredients in a separate bowl. Slowly add buttered mix to dry. Mix well. Roll into a golf sized ball and place on a cookie sheet.

Combine 1/4 cup sugar and a pinch of salt in a small bowl. Get glass cup. Put bottom of glass cup in sugar/salt mix and then press on cookie-this creates the signature “Swig” cookie.

Bake at 350 for 8 minutes or until barely brown on the bottom.

Swig Sour Cream Frosting

1/2 cup butter softened

3/4 cup sour cream

2 lbs powdered sugar

1 t salt

1/4 cup milk

Red food coloring

Cream together butter, sour cream and salt. Slowly add powdered sugar. When it gets so thick that it’s not frosting- add a splash of milk. Alternate this process until your frosting is desired consistency. Add 1 drop of red food coloring and mix well.

GOAL- Cookies cold, Frosting warm!

White Fruit Cake

Recipe from Gayle B.  Recipe Taught at a class at Souper Sat 2015

1 C. Shortening
1 C. Sugar
5 eggs
1 1/2 C. flour
1 1/2 tsp baking powder
1/2 C. unsweetened pineapple juice
1 tsp salt

Mix shortening and sugar until light and fluffy.  Add eggs one at a time.  Sift flour, baking powder and salt.  Gradually add to creamed mixture 1/2 C. at a time alternating with the pineapple juice.  Add desired fruit and nuts such as candied pineapple.

Dutch Pecan Tarts

From Gayle B. Recipe taught at a class for Souper Sat 2015

Crust
3 oz cream cheese
1/2 C. softened butter
1 C. flour
1/4 tsp salt

Mix together.  Measure in small balls and press into miniature muffin tins for the crust.  Make sure you get the edges to the top of tin.

Filling
1 beaten egg
1 T. melted butter
1 tsp. vanilla
2/3 C. chopped pecans
3/4 C brown sugar
pinch of salt

Mix together and spoon inside of crust.  Bake at 325 for 20-25 minutes.

Shirley's Wonderful Carmels

From Gayle B. Recipe taught at a class for Souper Sat 2015

2 C. light corn syrup
1 (14 oz) can Sweetened condensed milk
1 1/2 C. milk
1 C. whipping cream
1 C. butter
3 C. sugar
2 tsp. Vanilla
2 C. chopped nuts (optional)

Butter a 9 X 13 glass pan.  set aside.  In a heavy 6 qt pan combine all except vanilla and nuts.  Place over medium heat and stir occasionally with a wooden spoon until it comes to a boil.  Cook stirring constantly to 240 F or soft ball stage.  Remove from heat.  Stir in vanilla and nuts.  Pour without scraping into prepared pan.  Allow to stand until room temperature, or overnight.  Cut into small bite-size rectangles and wrap in wax paper.

She cuts with a metal dough cutter.  She wraps it in wax paper.

Make sure you adjust your thermometer for altitude.  Water boils at sea level at 212 F.  So bring some water to a boil.  When it boils check the temperature of the water.  Adjust according to this chart.
200 F subtract 12 F from recipe
201                 11 F
202                 10
203                  9
204                  8
205                  7
206                  6
207                  5
208                  4
209                  3
210                  2
211                  1
212                  0

Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup

Mikael brought this to Souper Saturday.  It is from one of the Lion House Cookbooks with a few slight alterations.  My Mom has been making this for years and it is always a hit.

1 1/2 T. Chicken Soup Base (by the boillion)  (Macey's carries it...I will post a pic below)
3 C. Chicken soup stock (by the broth) (I will post a pic below) (I think you could use broth, but it just wouldn't be quite as strong?!?!?!?!)
2 C. chopped carrots (I used the already cut shoestring carrots to save time cutting and cooking...but you can chop them yourself if desired) (1 (10.5 oz) bag of shoestring carrots is 3 1/2 C.)
2 C. chopped celery (I used a mandolin to slice them thin...to save time cutting and cooking)
3/4 C. chopped onion (I used yellow) (It is about 1/2 of a large yellow onion)
2 Cans (10.5 oz each) cream of chicken soup
1/4 C. evaporated milk or 1/2 C. whole milk (I have used skim before)
Roux (see recipe below) (see picture below)
2 C. frozen peas (optional)
2 C. diced cooked chicken
2 1/2 oz (about 4 C.) cooked noodles (I like the homemade style from Maceys...found by the regular noodles)
Pepper to taste

Heat soup base, and stock together.  Add vegetables except peas.  Simmer until vegetables are tender.  Add cream of chicken soup and milk.  Thicken with roux as desired, then add cooked chicken and noodles.  Add pepper to taste.  Makes about 2 1/2 quarts, or 10 (1 cup) servings.  Took me about 1 3/4 hours from start to finish to make.  Not including thawing chicken, but yes including cooking chicken and cooking noodles.

Chicken base

Chicken stock

Roux
Roux is used to thicken the soup.  The amount used depends on individual taste.  I used about 3/4 of the recipe of roux.
Melt 1/2 C. butter in frying pan.  Whisk in 1 C. flour.  Whisk until blended, it will be clumpy.  Store in the refrigerator.  When ready to use, add it to your hot soup a little at a time until you reach your desired consistency.

This is what the roux looks like