Friday, September 30, 2011

Creamy Wild Rice Soup


4 cups water
1/2 teaspoon salt
1/2 cup uncooked wild rice
3 tablespoons chopped green onions
1/4 cup shredded carrot
3 tablespoons chopped pecans
6 tablespoons butter, cubed
1/3 cup all purpose flour
3 cans ( 14 1/2 oz. each ) chicken broth
1/2 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup half and half cream


In a large saucepan, bring water and salt to a boil.  Add rice.  Reduce heat; cover and simmer for 50 - 55 minutes or until tender.  Remove from the heat.  Let stand for 10 minutes; drain and set aside.

In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1 - 2 minutes.  Stir in flour until blended.  Gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add the ham, pepper and wild rice.  Cover and simmer for 5 minutes or until carrots are tender.

Reduce heat.  Add cream and heat through ( do not boil ).  Sprinkle with green onion if desired.

8 servings

Saturday, September 24, 2011

Tangerine Cake

This recipe is a favorite of mine from Paula Deen's Best Dishes recipes. I made this cake today and I just had to sample it. OMG is it GOOD!!! I thought I would share it with you. I hope you enjoy it.

Happy Baking!


Vegetable oil cooking spray
2 1/2 cups all purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 (8 oz) container sour cream
1 cup tangerine juice
1 tablespoon tangerine zest
Tangerine icing, recipe follows

Tangerine icing;

1/2 cup butter, room temperature
1 (8 oz) package cream cheese, room temperature
6 cups confectioners sugar
3 tablespoons tangerine juice
1/2 tangerine, zested


Prehead oven to 350 degrees F.

Spray 2 (9 inch) round cake pans with oil cooking spray.

In a large bowl add the flour, sugar, baking ppowder, baking soda and salt.  Mix together with a spatula.  Using a hand held mixer, add the eggs, vegetable oil, sour cream, tangerine juice and zest.  Mix until well combined.

Divide the batter evenly into the pans.  Bake for 25 minutes. Remove from the oven and let cool completely before icing.  Ice the cakes, as desired, and serve.

Tangerine Icing:

Mix together the butter, cream cheese and sugar in a large bowl.  Add the tangerine juice and zest and combine well. Ice the cake.

Refrigerate until set.


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