Tuesday, November 18, 2008

Updates

Update on Cherry-Almond Coffeecake = Double-Whammy Semi-Flop!

Due to my recent hectic schedule of the past few months, I've been attempting to lighten my load (at least in the cooking department) by making double-batches of recipes to save time. Good idea in most cases. Not this one. Just means we have more to consume. (Note to myself: never double a recipe without first trying it normal size.) Actually the cake had a good texture to it but lacked flavor. I'm trying to figure out whether I should just look for another recipe or doctor this one up. I would say add more almond flavor and more cherries - maybe dried ones along with golden raisins. The frozen ones I used must have had little flavor to begin with, hence the flavorless cakes. But eating this with a dollop of pumpkin butter helps it!

Update on Crafting = Simple Start 1

I'm on the collecting sweaters and felting (okay - fulling) them in the washing machine rampage again. One baby step closer to creating.

Update on Crafting = Simple Start 2

I've been in the mood for a denim skirt for winter but don't want to pay full price for something. I found these 2 (both too small for me on their own) in a thrift store and think they may work if pieced together. Of course, I'll have to make a few alterations along the way.


Update on Potato Soup = Thumbs Up!

Except add more seasonings: more dill, more pepper, add in garlic. Omit water, omit cream, add more bacon, use different potatoes... so basically change the original recipe. But otherwise, good. Enjoy.

Potato Soup (adapted from this one)
1 pkg Trader Joe's uncured bacon (this is not a full pound by the way, just in case you're thinking fat overload!)
1 onion, finely chopped
20 (approximately) small Yukon gold & Red gold potatoes, cut in half or quartered (skin on)
1 Tbsp dill weed (dried variety)
2 tsp freshly ground black pepper
Few shakes of garlic powder (or use real garlic, minced & saute with bacon & onions)
1 32 oz. container Trader Joe's low sodium chicken broth
1 cup water (or wine) - optional
1 can evaporated milk
Trader Joe's French Fried onions (as topping)

Cut up bacon with kitchen scissors so that it's in 1" pieces. Cook this and onion (& garlic if using) in skillet until bacon is browned & onion is soft. Drain the grease. Add all but milk & onion topping to a crockpot. Cook on low for about 6 hours. May have to increase temp to high so that potatoes are soft. Right before serving, stir in evaporated milk. Warm through. Serve with French Fried onions (or shredded cheese). My husband likes it with a few drops of hot sauce. Note: it is a more chunky thin soup rather than a creamy potato soup.

1 comment:

ellen said...

Sounds yummy!