Recipe(tried): Cream of Broccoli and Cheese Soup, Orange Ginger Muffins, Chocolate Chunk Pecan Toffee Cookies

Hi Everyone,

You know all those sayings they have about food...is there one that says "Soup Warms the Heart"? It is cold one again and that means soup and muffins. One redeeming quality of cold weather is the enjoyment of the crackling fire and we sure have been enjoying ours.

Here are the two recipes that I will use today to make Cream of Broccoli and Cheddar Soup and Orange Ginger Bread. Also, I made Chocolate Chunk Pecan Toffee Cookies last night for DH and discovered that if I use 1 stick of margerine and butter, the cookies come out crisp. These are wonderful for dunking too!!

Keep Warm!!! Gina

Cream of Broccoli and Cheese Soup
This soup serves 6 and can be easily doubled. It is unbelievably delicious!!

2 Tbsp. butter
1 med. onion, chopped
2 garlic cloves, crushed
1/2 cup butter
1/2 cup flour
1 qt. half-and-half
1 qt. chicken stock or bouillion (I use SUPERIOR TOUCH BETTER THAN BOUILLION CHICKEN BASE)
1 lb. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
2 cups carrots, grated
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar

1. Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.

2. In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 mts.

3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper.

4. Pour in batches into osterizer and puree.

5. Return to pot and add the grated cheese and stir til well blended.

6. Put on low heat and stir the nutmeg.

ORANGE GINGER MUFFINS
Source: Houston Chronicle, January 20, 1999
From: Gina, Fla
Makes 12 muffins

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger

Preheat oven to 375 degrees F.

Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 teaspoons; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside.

With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour.

Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top.

Bake 18-20 minutes or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.

Chocolate Chunk Pecan Toffee Cookies
makes 60 cookies I use the little ice cream scooper.

2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 stick (1/2 cup) butter, room temperature
1 stick (1/2 cup) margarine, room temperature
3/4 cup white sugar
3/4 cup firmly packed light brown sugar
1 tsp. vanilla
2 eggs
12 oz. semi-sweet chocolate chunks
1 cup pecans, coarsely chopped
1/2 cup chocolate covered toffee bits

Mix the flour, cinnamon, baking soda, salt together and set aside. Cream the butter, vanilla and sugars til nice and fluffy. Add both eggs and beat well. Slowly add the flour mixture till well blended. With a wooden spoon, fold in the chocolate, nuts and toffee bits. Scoop out using a small scooper and bake in an ungreased cookie sheet for 9-11 minutes. Cool 2 minutes on pan, then cool for 10 on wire rack. Store in aluminum tin boxes.