I'll share my recipe, if you'll share yours, January 22, 2011

13 years ago

This is a bit different from my usual pumpkin soup, but love the idea of using canned pumpkin puree. I mean, how easy is that? I also love almost anything that has coconut milk in it. I'm going to give this a try for sure!

Curry Pumpkin Soup

LifeÃ¯Â¿Â½s Ambrosia

Serves 4

You will need:

1 tablespoon butter

1 tablespoon olive oil

1/2 medium onion, diced small

2 tablespoons red curry paste

3 cups vegetable broth

1 (28 ounce) can pureed pumpkin

1 teaspoon soy sauce

1 (13.5 ounce) can coconut milk

salt & pepper

chopped fresh cilantro (optional)

In a soup pot, add butter and olive oil. Cook over medium heat until butter has melted. Add in onions. Cook 3 to 5 minutes or until onions are softened. Stir in curry paste, cook 1 minute. Pour in vegetable broth. Stir in pumpkin and soy sauce. Reduce heat to low and simmer for 15 minutes.

Slowly pour in coconut milk. Allow to cook for another 15 to 20 minutes. Season to taste with salt and pepper. Ladle into warm soup bowls. Top with cilantro if desired. Serve.

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Comments (3)

Marilyn Sue McClintock
13 years ago
Buttermilk Cake

Makes 2 9 inch layers

Sift together and set aside

2 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 2/3 cups sugar

3/4 cup butter

Stir butter just to soften. Sift in dry ingredients.

3/4 cup buttermilk or sour milk
1 teaspoon vanilla

Add buttermilk and vanilla to the above mixture and mix until all flour is dampened. Beat 2 minutes at low speed of electric mixer or 300 vigorous strokes by hand.

3 eggs

Add eggs and beat 1 minute longer in mixer or 150 strokes by hand. Pour batter into two round 9 inch pans which have been lined on bottoms with paper. Bake in moderate oven 350 degrees about 35 minutes.

This cake may also be baked in two 9 x 9 inch baking pans for 25 to 30 minutes or in the 13 x 9 x 2 inch baking pan for 35 to 40 minutes.

From The Duncan Hines Dessert Book

Sue
ravencajun Zone 8b TX
13 years ago
Moon Pie Banana Pudding

1 (8 ounce) package cream cheese, softened
at room temperature
1 (14 ounce) can sweetened condensed milk (not
evaporated milk)
2 cups milk
1 (5.1 ounce) box instant vanilla pudding
6 Original or Double-Decker MoonPies, cut into
squares or wedges
6 bananas, sliced
1 (8 ounce) Cool Whip, thawed or equal amount
of whipped cream

Cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well.

Cut three of the MoonPies in half and then into three slices, for a total of 6 pieces, reserving any crumbles and storing them until needed for garnish. In the bottom of a 2-quart bowl, add about 1 cup of the pudding mixture, the 3 chopped MoonPies and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped MoonPies, 3 more sliced bananas, and top with all of the remaining pudding mixture. Spread the pudding across the top, add the whipped cream or Cool Whip on top, and carefully spread it evenly on top. Cover and refrigerate several hours or overnight.

Scatter the MoonPie crumbs all over the top as a garnish, and add extra wedges of MoonPie, if desired.

(I found that you can usually find moon pies at Dollar General)
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glenda_al
13 years ago
Candid almond slivers *great on a spinach salad with fruit

1/2 cup almond slivers
1/2 cup sugar
Instructions
Heat a small skillet over medium-high heat. Add the almonds and lightly toast, stirring. Add the sugar, and cook, stirring until the sugar melts and the almonds are evenly coated. Transfer to a foil-lined baking sheet, stirring to separate the nuts. Let cool.
Yield: 1/2 cup

I'll share my recipe, if you'll share yours, January 22, 2011

Comments (3)

Marilyn Sue McClintock

ravencajun Zone 8b TX

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glenda_al

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