Sunday, September 30, 2012

Spicy Yummy Butternut Soup

2 butternut squash
1 large onion
1 pkg. Falls Brand hot Italian sausage
1 8-oz cream cheese
1 carton chicken broth
4-6 tsp of marjoram
salt and pepper to taste

Instructions:  Peel, cut, and boil squash in the broth.  When it cools, blend in blender or processor til smooth.
Cook sausage w/ marjoram and chopped onion til done.  Add cream cheese to hot sausage and stir til melted.  Mix pureed squash w/ the sausage and stir well.  You may have to add more broth.

Monday, September 17, 2012

Harry and David's Raspberry Galettes Copy

First make delicious Almond Sugar Cookies from

Soft and Chewy Almond Sugar Cookies CCK Original
(Printable Recipe)
1 1/2 C white sugar
2/3 C unsalted butter (cold)
2/3 C shortening (room temp)
2 eggs
2 tsp almond extract
2 1/2 C cake flour
1 C all purpose flour
2 tsp cornstarch
2 tsp baking powder
1 tsp salt
sugar in the raw (I like raw sugar for this, but any coarse sugar would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Stir to combine until dough forms.

Form dough into walnut sized balls (I used a small cookie scoop) and roll in raw sugar. Place on prepared pan.

Bake for 4 minutes. Open oven and quickly press each cookie to desired thickness with back of spoon. Bake for additional 4 minutes (8 minutes total).

Remove to cooling rack. Allow to cool completely.
Then spread raspberry curd in between two cookies and sandwich.   This is what I bought:  but it is much cheaper at Cost Plus.

Monday, September 3, 2012

Beef with Broccoli


  • 1 lb beef sirloin, sliced thinly across the grain
  • 2 cups broccoli, chopped
  • 3 tablespoons cooking oil
  • 1 tablespoon garlic, finely minced
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • 3 cups water (for blanching)
  • 2 tablespoons oyster sauce or hoisin sauce
  • 1 teaspoon rice wine
  • 1 tablespoon soy sauce
  • ½ beef cube dissolved in ½ cup water
  • 2 teaspoon soy sauce
  • 2 teaspoon rice wine
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon ground black pepper


  1. Combine all the marinade ingredients in a bowl then marinate the beef for at least 20 minutes
  2. In a separate bowl, combine the ingredients for the sauce and stir well. Set aside
  3. Pour the water in a cooking pot and let boil.
  4. Blanch the broccoli for a minute.
  5. Remove the broccoli from the cooking pot and soak in ice water for 10 to 20 seconds then drain excess water. Set aside
  6. Apply high heat on a wok or a frying pan then pour-in cooking oil when the pan is really hot.
  7. Put-in the beef and arrange so that all the slices directly touches the pan. Allow to cook for a minute.
  8. Flip the beef and allow the other side to cook then put-in the garlic and cook for a minute.
  9. Pour-in the sauce and bring to a boil.
  10. Add the broccoli and cook for a minute.
  11. Stir-in the cornstarch (diluted in water) and cook until the sauce thickens.
  12. Serve hot with rice.