Cherry Soup

Today I made Cherry Soup!

This recipe is from the book, “Joy of Cooking” by Irma S. Rombauer and Marion Rombauer Becker, published in 1967.

1 lb pitted cherries, 2C water, 1C red wine, 1/4C sugar, 1/2t orange zest, 1t cornstarch

I doubled the recipe.

Mix liquids in saucepan. Add sugar and zest. Cook cherries 10 minutes, or until soft. Sieve some of the cherries. Mix cornstarch with enough cold water to make it barely pourable. Add to soup. Blend well. Cook 2 more minutes. Serve hot or cold.

Serving Suggestion: garnish with fat-free sour cream

Cherry Soup

Molasses Cookie Bars

Today I made Molasses Cookie Bars!

This recipe is from the book, “Joy of Cooking” by Irma S. Rombauer and Marion Rombauer Becker, published in 1967.

1/3C powdered sugar, 6T butter, 1 egg, 1/3C molasses, 1/8t salt, 1/8t baking soda, 7/8C sifted flour, 1t vanilla extract, 1C coarsely chopped nuts, powdered sugar

Preheat oven to 375F. Sift powdered sugar. Beat in butter. Beat in egg and molasses. Sift flour. Remove 7/8C to a separate bowl. Sift in salt and baking soda. Add in 3 parts to butter mixture. Stir in vanilla. Blend well. Turn into 8″X8″ greased pan. Bake 15 minutes or until toothpick inserted in center comes out clean. While still warm, cut into bars. Sprinkle powdered sugar on top.

Chocolate Honey Bars

Today I made Chocolate Honey Bars!

2oz unsweetened chocolate, 1/2C butter, 2 eggs, 1/2C sugar, 1/2C honey, 2/3C flour, 1/2t baking powder, 1t vanilla extract

Preheat oven to 350F. Melt butter with chocolate. Cool. In bowl, whisk eggs and honey. Add vanilla. Add sugar. Blend well. Stir in chocolate mixture. In separate bowl, sift together dry ingredients. Add to rest of batter. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Zucchini Muffins

Today I made Zucchini Muffins!

This recipe is from the book, “1001 Muffins, Biscuits, Doughnuts” by Gregg R. Gillespie, published in 1998.

2C flour, 1C sugar, 1t baking soda, 1/4t baking powder, 1 1/2t cinnamon, 1C golden raisins, 1/2C chopped walnuts, 1/2t salt, 2 eggs, 1/2C vegetable oil, 1T vanilla extract, 2C shredded zucchini

Preheat oven to 375F.

Zucchini Muffins

Sift dry ingredients. Add walnuts and raisins. In a separate bowl, beat eggs until foamy. Beat in oil and vanilla. Stir in zucchini. Mix with dry ingredients, until just blended. Turn into about 18 greased or nonstick or lined muffin cups. Pour a bit of water in the empty cups before baking. Bake 15-20 minutes or until toothpick inserted in the middle of the muffin that is in the middle of one muffin tin comes out clean. Cool 5-7 minutes before removing from tins.

Zucchini Muffins