By Perry Washburn
This is a classic in our house; the kids ask for it every holiday season. The kids get this sans rum. The adults get their choice. This came from my Better Homes and Gardens cookbook (1981). If you don't own one, or a Joy of Cooking cookbook, I know what you should be asking Santa for...
1 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup powdered sugar
1 tsp ground nutmeg (a nutmeg grinder makes a great gift!)
1 tsp ground cinnamon
2 cups vanilla ice cream, softened
Rum
Boiling water
In a small mixer bowl beat together softened butter or margarine, brown sugar, powdered sugar, nutmeg and cinnamon until well combined. Beat in the softened ice cream. Turn mixture into a freezer container. Seal and freeze; mixture will not freeze solid.
To serve, spoon about 1/3 cup of the ice cream into a mug, add 1/2 cup boiling water, and a jigger of rum if desired. Stir well.
Sunday, November 28, 2010
Sunday, November 7, 2010
Curried Butternut Squash Soup
By Kathryn Washburn Breighner
Perry and I have both been in the kitchen with squash soups, his using buttercup and mine using butternut. In the fall, squash soups are popular as these hearty winter vegetables hold up to a myriad of flavors.
I wanted a savory, curry soup. Many of the squash soup recipes call for cubing the uncooked squash and then simmering in stock. Since I like the sweet flavor that roasting brings to vegetables, I roasted the butternut squash first. I pierced two medium size butternut squash and roasted on a baking sheet at 350 degrees for about 45 minutes until a knife could pierce the squash and come out easily. Then I cut them in half and let them cool.
While they were cooking, I sauteed:
1 medium onion, chopped
2 cloves of garlic, minced, in
3 T olive oil
As the vegetables softened, I added 2 t of curry powder and stirred for a minute (the fragrance that comes from the pan is amazing!). To this pan, I added 1 cup of water and brought to a simmer.
I scooped out the cooked squash and pureed in a food processor. To the squash, I added the water/garlic/curry/water along with 2 1/2 c of water and 3 t of chicken base (Penzey's). Puree until smooth adding more water, if desired, for a thinner soup
Back to the pot went the puree with some salt and pepper and it simmered on low heat for 15 minutes. The soup was served with a dollop of sour cream. Wow!
Perry and I have both been in the kitchen with squash soups, his using buttercup and mine using butternut. In the fall, squash soups are popular as these hearty winter vegetables hold up to a myriad of flavors.
I wanted a savory, curry soup. Many of the squash soup recipes call for cubing the uncooked squash and then simmering in stock. Since I like the sweet flavor that roasting brings to vegetables, I roasted the butternut squash first. I pierced two medium size butternut squash and roasted on a baking sheet at 350 degrees for about 45 minutes until a knife could pierce the squash and come out easily. Then I cut them in half and let them cool.
While they were cooking, I sauteed:
1 medium onion, chopped
2 cloves of garlic, minced, in
3 T olive oil
As the vegetables softened, I added 2 t of curry powder and stirred for a minute (the fragrance that comes from the pan is amazing!). To this pan, I added 1 cup of water and brought to a simmer.
I scooped out the cooked squash and pureed in a food processor. To the squash, I added the water/garlic/curry/water along with 2 1/2 c of water and 3 t of chicken base (Penzey's). Puree until smooth adding more water, if desired, for a thinner soup
Back to the pot went the puree with some salt and pepper and it simmered on low heat for 15 minutes. The soup was served with a dollop of sour cream. Wow!
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