Wednesday, October 8, 2008

It's Autumn!

Homemade French bread, fresh from the oven... Navy Bean soup simmering on the stove, Pumpkin "Boston Cream Pie" (an experiment), and Iced Autumn Sugar Cookies...

Navy Bean Soup

1 (16 ounce) package dried navy beans
6 c. water
3 diced tomatoes (fresh from our garden)
1 onion, chopped
1 clove garlic, pressed
1/4 pound chopped smoked Canadian bacon (or other fave cured ham, bacon, etc.)
1 cube chicken bouillon
2 Tbs. Worcestershire sauce
1 Tbs. dried parsley
2 tsp. garlic powder
1 bay leaf
1 tsp. salt
3/4 tsp. ground black pepper
3 c. water

Combine beans, water, tomatoes, onion, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf, and serve with warm French bread!

and the cookies...

Delilah's Frosted Cut-Out Sugar Cookies
(adapted slightly from Allrecipes.com -easily the BEST sugar cookie recipe that I've used, and the tastiest!)


3/4 c. shortening
1 c. white sugar
2 eggs
1 Tbs. milk
1 tsp. vanilla extract
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt

Frosting
1 Tbs. butter
1 tsp. vanilla
2 1/2 c. confectioners' sugar
3 Tbs. milk
2 drops any color food coloring

In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.

Preheat the oven to 400 degrees F. Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.


Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.

In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

5 comments:

Jerrie said...

Oh my you are making me hungry! :)

How did the Pumpkin Boston turn out? It sounds intriguing.

The Suding Family said...

Hey, K... do you have a good pumpkin cookie recipe? I had one, but can't find it. And I tried one tonight and it wasn't good at all! Just wondering if you had a d-lish one?! You can e-mail me at shanan187 AT cox DOT net :)

The Suding Family said...

haha answering my own comment... I found your recipe from last year. I knew there was an awesome recipe I made last year, and yours was it! I'll have to make them tomorrow night. Mmmmm... pumpkin cookies....

-K said...

The Pumpkin Boston turned out pretty well... I used the pumpkin cake recipe off the Jiffy yellow cake mix box, made the extra pudding (that you have to add to the mix for the cake) then folded in whipped cream, and made a ganache for the top! Pretty easy, and quite tasty.

Rochelle said...

Can you share your french bread recipe? The one I have is lacking and your bread looks delicious!

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