Jasdip, we just love that soup. So much flavor! This recipe makes delicious cookies, but makes about a gazillion. They are very soft and not browned except for a tiny bit on the bottom. I think I counted 9 dozen once but you can freeze part of the dough and use it later. SOUR CREAM SUGAR COOKIES 1-1/2 C. butter (3 sticks) 3 c. sugar 3 eggs 1 tsp. almond extract 1 c. sour cream 6 c. flour 1 tsp. baking soda 1-1/2 tsp. salt 1 Tbsp. baking powder Cream butter; add sugar gradually. Add eggs one at a time and mix well. Mix almond flavoring to the sour cream. Sift dry ingredients together. Add 1/2 flour mixture and 1/2 sour cream mixture to the butter, alternately and beat until smooth after each addition. Chill dough overnight. Roll in 1/2" thickness using only a small amount of dough each time. Cut into shapes with cookies cutters and bake cookies on a greased cookie sheet at 350 degrees for 5 minutes. Remove from pan immediately. Cool and glaze. Glaze: 1 c. powdered sugar 4 tsp. hot milk 1/2 tsp. vanilla Mix together. Add food coloring, if desired. Let glaze dry and firm up before storing.

Carrot Pancakes Ingredients 1 3/4 cups milk 2 eggs 1/4 cup butter 4 medium carrots, chopped 2 cups flour 2 tablespoons baking powder 1 teaspoon salt 4 tablespoons sugar 2 dashes nutmeg 2 dashes cinnamon ( For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much) Directions First you will need to get your blender out! Pour Milk into blender; add eggs and butter. Mix briefly to put egg and butter through milk. Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through. Then add nutmeg and cinnamon and mix for about 1 minute. Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray. Heat to medium heat, and cook pancakes. Make them whatever size you wish! Cook until golden brown. They will be a beautiful golden color! Enjoy them with a small amount of pure maple syrup! Sue

Berliner Donuts * Time 8 minutes * Serves 18 Ingredients * 1 cup milk * 3 tablespoons unsalted butter * 1 package rapid rise dry yeast * 3 tablespoons sugar * 3 egg yolks, slightly beaten * 3 1/2 cups (1 pound) cake flour * 1/2 teaspoon salt * Fat for frying, such as canola oil * 10 ounces raspberry jam * 2 cups confectioners' sugar How to make it * In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Sprinkle the yeast over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out. * Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm. Sue

Glazed Apple Cookies Ingredients: 1/2 cup unsalted butter 1 1/3 cups packed brown sugar 1 egg 2 cups sifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 cup chopped walnuts (optional) 1 cup apples - peeled, cored and finely diced 1 cup raisins 1/4 cup milk 1 1/2 cups sifted confectioners' sugar 1 tablespoon butter 1/2 teaspoon vanilla extract 2 1/2 tablespoons half-and -half cream Directions: 1. Beat butter and brown sugar together until light and fluffy. Beat in egg and blend thoroughly. 2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg. 3. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well. 4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze. 5. To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies. Sue