Old Fashion Red Velvet Cake

Posted on May 19, 2015 by Rebecca Baugh

I love to bake layer cakes.

The taller the better.

Lots of layers of cake.

Not sure exactly why, but I am pretty sure it has to do with all the icing in between each layer.

It has to be the icing!

Icing makes me happy!

But cake makes me happy too.

Ok…so maybe it is cake and icing that makes me happy.

One thing I know for sure is that this cake makes my happy. : )

When my baby girl, who will be getting married in a few short months, was trying to pick out flavors of cake to taste test for her wedding cake, Red Velvet Cake was on the list. It is a classic flavor and the red color looks so delish with the white icing. When we got to taste of the cake and the flavor was somewhat lacking( and even the cake decorated said she was not a fan of her red velvet cake) All of her other cakes were great and we did choose this decorator for the her wedding cake, but it got me thinking about the Red Velvet Cakes I was used to eating years ago.

Moist, slightly chocolate flavored, icing not too sweet, four layers, deep red color…..these are some of the mandatory things I was looking for in a recipe.

I looked around in several of my cookbooks, my cut out newspaper recipes and finally found a couple of recipes that seems to most resemble the one I was looking for.

I ended up using two different recipes. One for the cake and another for the icing.

The icing has flour in it but not cooked in a paste like other cooked flour icings. I loved it! My son, liked the icing and loved the cake but would like a traditional cream cheese icing.

I love cream cheese icing too!

Anywho, pick your favorite type of icing, but make this cake.

It will make you (and me) happy!

Here is what you will need to make this perfect Red Velvet Cake.

You will need cake flour, sugar, buttermilk, salt, baking powder, eggs, cocoa powder, baking soda, vinegar, vanilla, red food coloring (I used some red velvet cake food coloring I found at a Amish store and vegetable shortening.

First thing you need to do is dissolve the baking soda in the vinegar.

It will look like a little volcano of bubbles for a bit.

Now on to the stand mixer. In a mixer cream together the sugar.

Here is a picture of me adding the sugar. Cream the shortening and sugar together until light and fluffy.

Now, add in the eggs, one at a time, beating after each one.

In a small bowl add in the cocoa powder.

Add in half the amount of red food coloring.

Mix the two together to remove all the lumps.

Add the cocoa mixture to the creamed sugar mixture.

Now add in the rest of the red food color and mix all together.

Alternately add in the flour, salt and baking powder with the buttermilk.

Here is a picture of me adding the buttermilk.

Now it is time to add in the vanilla.

Lastly, add in the baking soda and vinegar mixture and mix in.

Look at the beautiful red batter.

Pour the batter, in equals amount into prepared 8 inch cake pans. I ALWAYS line my cake pans with parchment paper before pouring in the batter. Place the cake pans in the oven and bake for around 30 minutes at 350 degrees. When done take the cakes out and cool for 10 minutes then put on a cooling rack. When cool, cut the cakes in half horizontally to make four layers.

Now, onto the icing!

For the icing you will need vegetable shortening, butter, flour, sugar and vanilla.

Measure out the butter, vegetable shortening and the sugar.

With a mixer, cream together the sugar, butter and vegetable shortening.

Cream until light and fluffy. Add in the flour, one tablespoon at a time.

Add in the milk. Keep mixing to incorporate the milk in. The icing will start to get real creamy.

Add in the vanilla.

There you go! Look how pretty the icing is!

Here is a picture of the cakes cut in half horizontally. I saved all the crumbs from cutting the cake to decorate the top of the cake.

Spread 1/4 of the icing on top of the bottom layer. Continue to add another layer of cake and ice the top of the layer until you get to the top.

Here is the finished cake topped with all the extra crumbs.

Are you ready to make cake???

Alrighty!

Here is the recipe:

Adapted from Iowa State Fair Prize Winning Cook Book

Red Velvet Cake

Ingredients:

1/2 cup shortening

1 1/2 cup granulated sugar

2 eggs

2 ounces red food coloring (I used red velvet food coloring I bought at the Amish store, it worked great)

1 teaspoon vanilla

2 teaspoons cocoa

1 teaspoon salt

1 cup buttermilk

2 1/2 cup cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vinegar

Directions:

Mix the vinegar and soda together in a small bowl. Let stand. Cream the shortening and sugar together till light and fluffy. Add in the eggs. Make a paste of the cocoa and a small amount of the red food coloring. Add the cocoa paste to the cramed mixture. Add the remainder of the food coloring. Alternately, add in the buttermilk, salt, baking powder and flour. Add in the vanilla and the vinegar/soda mixture.. Mix all ingredients together and pour into 2 – 8 inch pan. (I lined mine with parchment paper).

Bake for around 30 minutes at 350 degree.

Cool. Split layers in half, making 4 layers. Spread the frosting between layers and top of cake only.

Keep in the refrigerator.

Frosting Recipe:

Ingredients:

3/4 cup margarine (I used butter)

3/4 cup shortening

1 1/2 cup sugar

4 1/2 tablespoons flour

1 cup milk plus 3 tablespoons (room temperature)

1 1/2 teaspoon vanilla (I have also used vanilla paste)

Directions:

Cream margarine, shortening and sugar together till light and fluffy. Add in the flour, one tablespoon at a time. Add in the milk and vanilla. Beat the frosting well. On my stand mixer I let it mix for several minutes until the frosting got real creamy.

Here is just a little close up picture of all the yummy layers!

Enjoy!

Becky

Here is a few other post you may enjoy!

Strawberry Cake

Oven BBQ Brisket

Fry Bread Taco

Posted on May 4, 2015 by Rebecca Baugh

How about a little Fry Bread Taco to celebrate Cinco De Mayo!

When my foods class was looking to make some southwestern dishes last year, I came across this recipe. I loved the look of it and how is was like a tostado. I had my students make it at school and they all loved the recipe. So much so, that this year we made it again just a couple of weeks ago.

I had never had fry bread before we made them at school. Now, I could make these every week for taco night. The fry bread does not take took long. I just fried mine in a skillet on the cook top of my range. I rolled them out to about 6 inches circle and then fried them up. They puff up when frying and I love the crispy edges.

You can add extra toppings to your liking too on top. Like avocado, black olives ect. The night I made these for my kiddos, I just had the basic ingredients and it was still super yummy.

Definitely, a family please-er dinner.

Anywho, here is what you need to make it!

Happy Cinco De Mayo!

Becky

You will need some oil for frying the fry bread. Some hamburger meat and taco seasoning for the meat. Some refried beans, pacante sauce or enchilado sauce, cheese, dice tomatoes (I was out of fresh tomatoes and decided to just use canned ones) and shredded lettuce; for the toppings. For the fry bread, some flour, salt, milk and baking powder.

First thing I did was fry up the hamburger.

I drained off the grease. Then I added some water and the taco seasoning.

I let it cook for about 5 minutes and then I set it aside.

Next, I started my fry bread. In a medium bowl add in the flour.

Now, add in the baking powder.

Then add the salt.

Stir the dry ingredients together. Now add in the milk until you form a soft dough.

Here is the dough. It is just a bit tacky and that is ok.

Put the dough on a floured surface and kneed a few times to form it into a ball.

I let my grand daughter do this part. Cut the dough into equal parts and roll the dough into about 6 in circles.

I did mine in a skillet on the cook top. I heated up some oil and fry the fry bread on both sides.

Take them out of the oil and drain on a paper towel.

Here is what they look like.

Now the fun begins. First spread some re fried beans on the top of the fry bread.

Add a little picate or enchilado sauce.

Now add some taco meat.

Top with some cheese.

Now some lettuce, tomatoes and another drizzle of picante or enchilada sauce.

You can keep adding toppings, like sour cream, avocado ect.

YUM!

Hope you enjoy them!

Here is the recipe!

Indian Fry Bread Taco

Adapted from AllRecipes

Ingredients:

For the Fry Bread:

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 cup milk

Oil for frying the fry bread

For the taco meat:

1 pound hamburger

1 package of taco seasoning

1/2 cup water

Toppings:

1-15.5 can re fried beans

1 cup shredded cheddar cheese

Diced tomatoes

Shredded lettuce

Picante sauce (I used enchilada sauce and it worked just fine)

Optional:

sliced black olives

sour cream

sliced avocado

Directions:

For the meat: Fry the hamburger until brown. Drain the grease. Add in the taco seasoning and water and cook for 5 minutes. Set aside.

For the fry bread: In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Cut dough into equal pieces and roll into circles. In a large frying pan heat oil to 375 degrees. Fry the fry bread till light tan and crispy, turn and repeat on the other side. Remove from heat and drain on paper towels.

Assembly:

Take a warm fry bread and spread it with a layer of refried beans. Top with some picante sauce. Next top with some taco meat. Now add on some cheese. Lastly some lettuce, diced tomatoes and more picante sauce. If you want add sliced black olives and sour cream

Enjoy!

Becky

My First Ever Gooseberry Pie

Posted on May 3, 2015 by Rebecca Baugh

I have now entered the world where I am making pies my Mom makes.

What does that say about me?

MMMM…

That I could be making a mincemeat pie in the near future?

More on this adventure into sour gooseberries after we eat it.

Becky

Counting Eggs!

Posted on May 2, 2015 by Rebecca Baugh

My oldest grand girl so totally, photo bombed, my photo…haha!

I have been keeping a daily count of the number of eggs my backyard chickens lay.

This month we had a grand total of 135. UP from 114 last month!!

I am sure the chickens like all the sun shine and longer days that spring has provided.

Not to mention all that kale and left over veggies from the fridge.

It is hard to believe that I have had the chickens for a year now.

Here is a picture of Bunny and Sunshine when they were a couple of days old.

Here is Bunny now.

Here is Sunshine!

Wow, they grew up fast!

Ok, Chocolate Chip….I won’t leave you out!

In thinking back over the last year with chickens, I am so glad that I took that plunge into “Backyard Chicken-hood”.

Yes, they poop….but having the best tasting eggs is worth it!

Squawk!

Becky

Creamy Butterscotch Pie

Posted on April 26, 2015 by Rebecca Baugh

How is everyone out there?

So sorry it has taken me a month to get back to my web page to post another recipe!

It has not been because I have not been cooking. I have about 10 new recipes to get together to post. Really good recipes too!!! You know, like the perfect Red Velvet Cake, Lemon Meringue Pie with a perfect Meringue that did not weep and last be not least, another soup recipe…haha…you know how I love soup and it is the perfect freezer left over I can take to eat for lunch at work. The soup I made was Tuscan Veggie Soup that had kale it in….yummmmy.

Anywho, I am sorry about not posting. I did think about you everyday and worry that you will forget about me!! ; ) Spring break got in the way, end of year activities at school, grand daughter activities and of course all this wedding planning for my Baby College Girl who is getting married in August.

Needless to say, I am back with my computer files full of yummy food pictures all for you. I even have some back yard chicken pictures and some random flower power pictures of flowers blooming in my yard. So, hang in there, I am never gone too long!!!

OK, lets get back to “The Best Butterscotch Pie.” This whole pie search started cause I made that fabulous Coconut Cream Pie a couple of months ago. WELLLLL Oldest Daughter does not like coconut and neither does Company….so I made a so-so butterscotch pie for them. It was good, but I was still not satisfied with it. Not because it did not get scarfed down in a couple of days, I just did not think the butterscotch flavor was as rich as I would have like it.

So….I did what crazy bakers do and found another recipe.

This is the ONE.

It has a rich butterscotch flavor, it cut like a dream and was not hard to make at long. It just took a little longer, but it was well worth it.

Oldest Daughter wants me to make another one.

After you make this recipe, you will want to make another.

This is what you will need:

For the filling you will need, butter, milk, sugar, brown sugar, eggs, vanilla (I used vanilla paste) salt, corn syrup, flour and corn starch. For the whipped topping you will need powdered sugar and whipping cream. (I think I forgot to put the brown sugar in the picture….my bad)

In a medium sauce pan put in the measured out the brown sugar and butter.

Add the water.

Add in the corn syrup.

Start cooking the syrup.

Cook the syrup until it reaches 245 to 250 on the candy thermometer or until it comes to a soft ball stage.

You will get this nice thick, caramel like syrup. Set the syrup aside to cool.

In a medium sauce pan, place the sugar, flour and the corn starch. Whisk together.

Add in the salt.

Add in the milk, and whisk together to remove all the lumps. Now, start cooking the custard until it bubbles and thickens.

In a bowl, place all the egg yolks and whisk until combines. Add a small amount of the hot custard to the eggs to temper them (bring up the temperature). When done add the eggs to the hot custard and whisking in as you pour the beaten eggs in and cook for two more minutes.

Add in the vanilla. (this in the one I made with clear vanilla, the second one I made I used vanilla paste)

Whisk the custard until bubbly, now pour in the cooled syrup you made earlier. Whisk all the syrup in until it is all combined.

Pour the pie filling into a pre-bake pie shell. This time I am using a graham cracker crust.

This recipe makes just enough filling for a small pre-made graham cracker crust. Place the pie in the refrigerator and chill for 4 hours.

For the topping, whip together the whipping cream and the powdered sugar. I used my little Wolf Gang Puck blender.

You can used a mixer too. This was just easier for me to make it in this.

Now, slice off a big piece of the pie! See, how nice it cuts into a slice?

Now, you can put a big dollop of whipped cream on top. If you like you can decorate the plate with a little powdered sugar.

Don’t forget your fork!!

Hope you give this recipe a try and let me know what you think!

Becky

Playing in the Dirt!

Posted on April 18, 2015 by Rebecca Baugh

It is that time again, where I get out there and summer-ize the raised garden beds. They have been sitting dormant all winter and they were filled with weeds, pine needles and leaves.

I rack out all the debris on the top and then I start pulling the weeds. After that I hoe and break up the top layer of the dirt.

Then, I add new dirt.

Youngest grand girl was helping too.

We got a few things planted.

They don’t look like much now, but we got some sweet onion sets planted. Don’t tell Company though….he hates onions!

We got all the pots from last summer dumped out and we rinsed them out with the hose so they are ready to fill with dirt.

Oldest grand girl even made some DIY garden labels.

here is another one.

They are so cute they made me laugh!

I planted cherry tomatoes in my upside down planter.

Here is a bottom view.

Gee…I made a bunch of progress, but I still have a couple of more weekends of working on it to get everything planted and get them to look how I want them to look.

This picture is from last year.

I just need it to not rain long enough for me to finish. Then it can rain all it wants ; )

So ready to pick fresh veggies from the garden.

All in all we planted, spinach, lettuce, kale, chard, tomatoes (still have more to plant) sugar snap peas, onions, cauliflower, broccoli, brussel sprouts and we are not quite done yet. Some of the things are just for a spring garden and then when they are done, I will replant with something else.

We shall see, I did not do a spring garden last year.

But, I wanted to extend my growing and harvesting time from the raised garden beds.

I still am not sure what I am doing!

But….we do love to play in the dirt!

Happy Planting,

Becky

Here is just some random flower goodness!

Homemade Chicken and Dumplings

Posted on March 15, 2015 by Rebecca Baugh

It seems like every time I go out to eat and I am craving some good old fashion comfort food, I order Chicken and Dumplings.

I think it is the cream, soup like broth (and you all know how much I love soup) and the tender dumplings AND if it is loaded with tender white chicken meat, it screams out comfort food.

Over the course of a couple of years, I have played around making chicken and dumplings and I could not quite get my dumplings quite right. They would either break apart in the broth or get so big in the broth, there would not be any broth left, leaving me a big clump and dumplings. UGH.

Well, I think I finally settled on a recipe. I found it at Mom, The Princess’s house, in one of her Country Living magazines she had laying around. I adapted it slightly and totally fell in love with it.

Since I was using frozen chicken breast, I used my electric pressure cooker to cook the chicken to save time. Not to worry if you do not have one. Just bake your chicken. No worries.

I mixed the dumplings up in a little blender, but you could use a bowl and a pastry cutter to cut in you shortening.

It is amazing how easy and delicious this recipe is.

So, if you are craving some good ol’ fashion comfort food, give this recipe a try.

Here is what you need.

You will need some chicken breast, chicken broth, salt and pepper, garlic powder, butter, shortening, poultry seasoning, basil, self rising flour and milk.

First thing I did was cook my chicken. I used my electric pressure cooker cause I was in a hurry, but you can bake your chicken in a large casserole dish.

I put my chicken breast into the pressure cooker and poured in 4 cups of chicken broth.

Season with salt, pepper, garlic salt and some basil. You can use thyme if you want instead of basil.

I put the lid on my electric pressure cooker and just hit the chicken button and wanted for the cooker to do the rest. If you are using your oven and a casserole dish, just cover and bake your chicken at 375 degrees until the chicken is fork tender.

I took the chicken out and let it cool for 30 minutes and then I shredded the chicken.

I saved the chicken broth and skimmed off as much fat as I could. You will use this chicken broth and add enough to total 8 cups.

In a food processor or in a bowl with a pastry cutter, mix together the self rising flour and the poultry seasoning.

Add in the shortening.

Add in your pats of butter. Using a pastry blender, cut in the shortening and the butter. If using a processor (I am using a small one) pulse until the shortening and butter is cut in and in small pieces.

Stir in the milk and stir until a dough forms. It will be a little bit tacky.

Sprinkle a small amount of flour on the counter and roll your dumpling dough out to 1/8 inch. Cut into squares with a pizza cutter.

In a large stock pot, bring the 8 cups of chicken broth to a simmer and add in the dumplings. Stir gently, so the dumplings do not stick together.

The dumplings will need to cook about 2o minutes at a slow simmer. The broth will thicken from the flour on the dumplings. Occasionally stir gently to keep the dumplings from sticking to the bottom of the pan.

Lastly, stir in the shredded chicken. Simmer until the chicken is heated through.

Look, it is done already. I sprinkled some parsley on top of my dumplings to add a little color.

Can you see the big chunks of chicken and all those tender dumplings?

There you go!

A whole bowl of comfort…all ready for your fork!

Enjoy!

Becky

Here is the recipe:

Adapted from Southern Living

Ingredients:

1 – 3 1/2 pound whole chicken or 3 large chicken breast (you would like to have a total of 5 cups of shredded cooked chicken.)

8 cups of chicken broth

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried basil

Dumplings:

3 cups self rising flour

1/2 teaspoon poultry seasoning

1/3 cup shortening

2 tablespoon butter

1 cup of milk

garnish with parsley

Directions:

Bring chicken, broth, salt, pepper, basil and garlic powder to a boil. Turn down and simmer for one hour. I did my chicken in my electric pressure cooker.

When done remove chicken and reserve the broth. Let the chicken cool for 30 minutes then skin, remove the bones and shred the chicken. Try to skim as much fat off as you can from the broth.

To make the dumplings, In a large bowl combine your self rising flour and poultry seasoning. With a pastry blender, cut in the shortening and butter. Stir in the milk to make a dough. Turn the dough out on a lightly floured surface and roll dough out to 1/8 inch. Using a pizza cutter, cut the dumplings into 1 inch squares.

In a large stock pot, add the reserved chicken broth. Bring the broth to a simmer, and then add the dumplings. Stir gently to keep dumplings from sticking together. Cover and simmer dumplings for 20 to 25 minutes. Stir often so they do not stick.

When dumplings are done cooking and the sauce has thickened from the flour on the dumplings, add in your shredded chicken. Gently simmer until the chicken is heated through. Garnish with parsley is you so desire.

Here is a couple of other recipes you might want to give a try:

Blackberry/Blueberry Oat Cake Chocolate Brownie with Macaroon Strawberry Cake

St. Patty’s Day Cooking

Posted on March 14, 2015 by Rebecca Baugh

Are you ready for St. Patrick’s Day?

I just back from the store after purchasing my point cut corn beef, a onion, red potatoes and some cabbage. I knew I would be running around after church tomorrow and most likely would not have time for a trip to the grocery store. First thing on Monday morning, I will put my corn beef in the crock pot so it will be all cooked and tender for dinner that night.

If you have never made a corn beef, do not be intimidated! I did not make my first one until a few years ago. Just follow the direction from this post Point Cut Corn Beef. I have the step by step pictures and directions all ready for you to follow.

If you feel like a little Irish Soda Bread, the recipe for one is here. Irish Soda Bread is dense and slightly sweeten. Perfect with a hardy soup.

How about a fun GREEN bread made for a cake mix swirled with cinnamon sugar. You can find the recipe here.

Hope everyone in Missouri and elsewhere is enjoying the nice warm weather. Our snow has melted off and the ground is a little soggy but my bulbs are popping out of the ground reminding me that another season is on its way and it’s name is Spring!.

Have a great weekend!

Becky

P.S. here is another GREEN recipe!

Here is the recipe.

Banana Muffins with Streusel Topping

Posted on March 2, 2015 by Rebecca Baugh

Banana Muffins with Streusel Topping

My youngest grandgirl loves her bananas.

Bananas are her go to snack during that in between time from getting home from day care and before dinner.

“Nana Please,” and she is not talking about me…she wants a banana.

So, you can pretty much count on that I will have some bananas in the house…somewhere. (youngest grandgirl likes to hide food behind my big chair in the living room.)

There are times though, that we cannot eat all of those needed bananas and I have to do something drastic to use up those bananas…like make banana muffins. (you did not think I would throw them away did you? hehe)

Anywho, I took my favorite and very simple banana bread recipe and topped it with a melt in your mouth streusel topping.

My old kids, my grand kids and myself included, could not stay out of them.

Yum a yum yummy!

If you need a little comfort food and you are looking at some bananas, do something drastic too…make some Banana Muffins with Streusel Topping.

Here is what you need to make them.

I bet you have pretty much all of this in your kitchen right now. Flour, sugar, powdered sugar, oil, butter, salt, baking soda, baking powder, cinnamon and a couple of eggs.

First thing I do is take a mixer to these bananas to smash them up.

Then I add my eggs. (these came from my backyard beauties)

With a mixer, mix in the eggs with the bananas, then mix in the oil. Add the sugar into the banana mixture…I forgot to get a picture of that…ooops.

In a separate bowl, add in the flour.

Add the baking powder and soda.

Add in the salt.

Whisk the dry ingredients together.

Add the dry ingredients to the banana mixture.

And now mix all up, without over mixing. (it causes tunnels in your muffins)

Fill the muffins tins up two-thirds with the batter.

Now, lets make the topping!

Cut off 5 tablespoons of butter.

You want to melt it. I just put mine in the microwave to melt.

Add in your flour.

Add in your powdered sugar.

Now cinnamon…yum!

A pinch of salt.

Mix it all together. The great thing about this topping is that you can put it on any kind of muffin or quick breads to add a little homemade goodness.

Drop small pieces of the topping onto the top of each muffin. I also gently pressed the topping into the batter.

Put the muffins in a preheated 350 degree oven to bake. They take about 20 minutes.

Here is the recipe:

Banana Muffins with Streusel Topping

Ingredients:

3/4 cup of sugar

1/2 cup oil

2 eggs

3 ripe bananas, mashed

1 3/4 cups flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Streusel Topping

5 tablespoons butter, melted (I have also used margarine)

2/3 cup flour

2/3 cup powdered sugar

1/4 teaspoon cinnamon

pinch of salt

Directions for the Banana Muffins

In a large mixing bowl, mix together the sugar, oil, eggs and the bananas.

Add in the flour, baking powder, baking soda and salt.

Heat the oven to 35o degrees.

Grease or line a muffin tin with papers and fill each muffin cup 2/3 full of batter.

Now, make the topping.

Directions for the Streusel topping:

In a medium size bowl, stir together the melted butter, flour, powdered sugar, cinnamon and salt. It will be clumpy, but that is ok.

Back to the muffins:

Now that the streusel is ready, sprinkle streusel on the top of each muffin. I pressed the streusel down slightly into the batter so it will bake on and not fall off when you take them out of the oven.

Bake the muffins in a preheated 350 degree oven for about 20 minutes or until a toothpick comes out clean when inserted into the muffin. Cool for 10 minutes then remove from muffin tin.

Makes about 15 muffins.

Enjoy!

Becky

Here are some other recipes you might enjoy.

Velvetta Cheese Soup Easter Bird Nest Pistachio Bread with Cinnamon Swirl

Tomato-Basil Bisque

Posted on February 19, 2015 by Rebecca Baugh

I guess I must be missing my backyard garden full of ripe, off the vine, tomatoes.

AWWWW…

I know spring will come and I can start planting again. When I can start enjoying all the bounty that a backyard garden has to offer.

BUT, in the meantime, it is super cold outside and I miss those tomatoes.

Wha-laaaaa, Shazaaammm…Hocus Pocus….

I will make Tomato Bisque.

Lets see if I did my kitchen math right……missing tomatoes plus freezing cold weather equals Warm and Delicious Tomato Bisque.

Looks like it adds up to me!

Though my math skills are lacking…just ask Oldest Daughter who is a walking calculator.

Anywho, I have been saving this little gem of a recipe for some time and this past week was the perfect time to cook a batch up. Actually I made two batches. Yes, me and the kiddos ate the first batch right up, so I made another.

Yes, I have problems like that. : )

Here is all the things you need to make this easy, creamy and delicious Tomato-Basil Bisque.

You will need, tomato juice, canned diced tomatoes, tomato paste, chicken broth, whipping cream, celery, carrots, sugar, onion, garlic, basil, oregano and pepper.

First thing you do is start chopping. I chopped the carrots first.

Then the celery.

Next, I did the onion and lastly I diced up the garlic.

In my large sauce pan, I sauted the celery, carrots, onion and garlic with 2 tablespoons of butter.

Suate the vegetables until they get tender but do not brown.

Now, you can add in the tomato juice.

Then you add the chicken stock.

Add in the diced tomatoes.

Add in the tomato paste.

Sprinkle in the basil.

Then the oregano.

Lastly, add the pepper.

Stir and simmer the soup for 30 minutes or until the vegetables are really tender and the bisque starts to thicken.

With a blender, food processor or an immersible blender, blend the bisque, a half batch at a time, until smooth.

When you blend it, the color lightens up and the bisque is very smooth.

Now, put the bisque back into the sauce pan.

Pour in the whipping cream.

Sprinkle in the sugar.

Stir the cream and sugar in. Heat the bisque through.

Lookie lookie, the bisque is all ready. Nice and thick and cream and deliciously easy to make.

If you are missing your fresh garden tomatoes, this bisque might be the perfect substitute.

Enjoy!

Becky

Tomato-Basil Bisque

Ingredients:

1 cup chopped celery

3/4 cup chopped carrots

1/4 cup chopped, yellow onion

1 tablespoon minced fresh garlic

2 tablespoons butter

3 cups of tomato juice

1 cup chicken broth

3/4 cup diced canned tomatoes

1/2 can of a 6 ounce can of tomato paste

1 teaspoon dried basil, crushed

1/2 teaspoon dried oregano, crushed

1/2 teaspoon black pepper

1 cup whipping cream

4 teaspoons sugar

1/4 cup snipped fresh basil or to taste

Directions:

In a large saucepan, saute celery, onions and garlic in butter until the vegetables are tender. Do not brown.

Add in the tomato juice, chicken broth, undrained diced tomatoes, tomato paste, basil, oregano and pepper. Bring to a boil, then reduce the heat and simmer uncovered for about 30 minutes. It will start to thicken.

Take the soup off of the heat. Pour half of the soup into a blender or food processor. Blend the soup until smooth. Repeat with remaining soup. Return all the pureed soup back into the saucepan. Stir in the whipping cream and sugar. Bring the soup back to a slow simmer and heat through.

Stir in the fresh basil.

Now it is ready to serve.

Makes about 8 servings.

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