Jobelles Bakery

Mar. 24, 2009

Surprise soup.

A light and flavorful surprise soup recipe with curry powder and apples.
Ingredients:

    * 1 medium onion, chopped, about 1/2 cup
    * 1 small clove garlic, minced
    * 1 small carrot, shredded
    * 1 tablespoon butter
    * 2 medium zucchini, sliced or chopped, about 1 1/2 to 2 pounds
    * 2 apples, peeled, diced
    * 4 cups chicken broth
    * 2 1/2 teaspoons curry powder, or to taste
    * salt, to taste

Preparation:
In a large saucepan, melt butter over low heat; sauté the onion, garlic and carrot slowly until onion begins to yellow. Add zucchini, diced apples, chicken broth, and curry powder. Boil for 2 minutes. Reduce heat to low, cover, and simmer for 20 minutes.

Carefully puree the hot soup in the blender in small batches. Add salt and pepper to taste. Serve soup garnished with cilantro or Italian parsley leaves.
Serves 4 to 6.

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Mar. 23, 2009

Zucchini muffins

Zucchini Muffins

These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them.
Ingredients:

    * 2/3 cup vegetable oil
    * 2 large eggs
    * 2/3 cup granulated sugar
    * 1/2 cup light or dark brown sugar, packed
    * 1 teaspoon vanilla extract
    * 2 cups all-purpose flour
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon baking powder
    * 1/2 teaspoon salt
    * 2 teaspoons ground cinnamon
    * 1 1/2 cups finely shredded unpeeled zucchini
    * 1/2 cup finely shredded carrot

Preparation:
Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Makes 12.

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Jan. 9, 2009

Recipes

PREP TIME      20 Min.
COOK TIME     25 Min.
READY IN        45 Min.


INGREDIENTS

    * 3 1/2 cups peeled and diced potatoes
    * 1/3 cup diced celery
    * 1/3 cup finely chopped onion
    * 3/4 cup diced cooked ham
    * 3 1/4 cups water
    * 2 tablespoons chicken bouillon granules
    * 1/2 teaspoon salt, or to taste
    * 1 teaspoon ground white or black pepper, or to taste
    * 5 tablespoons butter
    * 5 tablespoons all-purpose flour
    * 2 cups milk


DIRECTIONS

   1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
   2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
   3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Marsh Mellows

INGREDIENTS:
1 cup confectioners' sugar for
dusting

2 cups white sugar

1 tablespoon light corn syrup

1 1/4 cups water, divided

4 tablespoons unflavored
gelatin

2 egg whites

1 teaspoon vanilla extract

DIRECTIONS:
1. Dust a 9x9 inch square dish generously with confectioners' sugar.

2. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

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Dec. 1, 2008

Shortcake

PREP TIME     40 Min
COOK TIME     12 Min
READY IN     52 Min
Original recipe yield 1 - 2 layer 9 inch cake

             INGREDIENTS

    * 2 (1 ounce) squares unsweetened chocolate, chopped
    * 1 1/2 cups all-purpose flour
    * 1/2 teaspoon baking powder
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/2 cup white sugar
    * 1/3 cup margarine
    * 1 cup sour milk
    *
    * 2 tablespoons orange liqueur
    * 1 (16 ounce) package frozen whipped topping, thawed
    * 1 quart fresh strawberries
    * 2 (1 ounce) squares semisweet chocolate, chopped

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DIRECTIONS

   1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
   2. In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
   3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
   4. Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.

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