Autumn Winds (32 page)
Authors: Charlotte Hubbard
Tags: #Fiction, #Religious, #Christian, #Romance, #Amish & Mennonite
Turkey-Cheese Chowder
Here’s a tasty, economical way to satisfy a craving for comfort food on a cold day!
2 turkey wings or drumsticks
4 C. turkey broth (from cooking the wings or drumsticks)
1 C. each of diced carrots, potatoes, celery, onion
4 chicken bouillon cubes
2 C. milk
6 T. flour
1 C. shredded Cheddar or Colby cheese
¼ C. butter
4 C. turkey broth (from cooking the wings or drumsticks)
1 C. each of diced carrots, potatoes, celery, onion
4 chicken bouillon cubes
2 C. milk
6 T. flour
1 C. shredded Cheddar or Colby cheese
¼ C. butter
In a large pan or Dutch oven, cook the turkey in 5–6 cups of water, discard bones and skin, and cut into chunks. Add the veggies and the bouillon cubes to the broth and simmer until tender, then stir in the cooked turkey. Stir the milk and flour together (or shake them in a jar) until smooth and stir into the hot soup until thickened. Stir in the cheese and butter.
Kitchen Hint
: This is also great if you stir in a can of creamed corn. Because this is a milk-based soup, you’ll want to lower the heat and stir continuously to keep the milk from scorching on the bottom of the pan.
: This is also great if you stir in a can of creamed corn. Because this is a milk-based soup, you’ll want to lower the heat and stir continuously to keep the milk from scorching on the bottom of the pan.
Overnight Sensation Salad
This is an oldie but a goodie: crisp and crunchy with fresh veggies but topped with just enough bacon, mayo, and cheese to taste sinfully good. You have to make it the day before so it’s ready when you are, for any occasion!
1 head of lettuce, broken or cut in pieces
1 red onion, diced
1 head of cauliflower, cut fine
¼ head of red cabbage, cut fine
1 small bag of frozen peas
2 or 3 carrots, halved lengthwise and sliced
1 lb. bacon, cooked and crumbled
2 C. mayonnaise
¼ C. sugar
3 C. Parmesan cheese
1 red onion, diced
1 head of cauliflower, cut fine
¼ head of red cabbage, cut fine
1 small bag of frozen peas
2 or 3 carrots, halved lengthwise and sliced
1 lb. bacon, cooked and crumbled
2 C. mayonnaise
¼ C. sugar
3 C. Parmesan cheese
Layer all ingredients in a large glass bowl for best presentation—or in a large bowl with a sealable lid—and cover tightly. Chill in the fridge overnight. Toss just before serving.
Kitchen Hint
: Don’t mix the topping ingredients; just layer them on the salad and let them blend themselves. You can replace part or all of the Parmesan with shredded Cheddar cheese, too.
: Don’t mix the topping ingredients; just layer them on the salad and let them blend themselves. You can replace part or all of the Parmesan with shredded Cheddar cheese, too.
Baked Pineapple
This side dish, warm and sweet and easy, never fails to get me requests for the recipe. And because it’s made with ingredients you have in your pantry all the time, it’s a wonderful last-minute addition to just about any meal.
1 large can crushed pineapple with juice
1 egg
1 T. cornstarch
1 T. sugar or equivalent sweetener
Cinnamon
1 egg
1 T. cornstarch
1 T. sugar or equivalent sweetener
Cinnamon
Preheat oven to 350° and spray a 1-quart baking dish. Dump in the pineapple and juice, and then mix in the egg, cornstarch, and sweetener, right there in the baking dish. Sprinkle with cinnamon. Bake about 30 minutes, or until the center is set. Store leftovers in the fridge. Serves 4.
Kitchen Hint
: For a little extra zing, add
C. dried cranberries and/or some shredded coconut!
: For a little extra zing, add
C. dried cranberries and/or some shredded coconut!Colonial Oatmeal Bread
This was one of the first breads I ever made, and is still one of my favorites. It’s soft and sweet and chewy—and the kneading works off stress, too!
1 T. salt
2 pkgs. (2 T.) fast-rising dry yeast
4 C. whole wheat flour, divided
2 C. all-purpose flour, divided
2¼ C. water
½ C. honey
4 T. butter or margarine
1 egg
1 C. old-fashioned or quick-cooking oats
2 pkgs. (2 T.) fast-rising dry yeast
4 C. whole wheat flour, divided
2 C. all-purpose flour, divided
2¼ C. water
½ C. honey
4 T. butter or margarine
1 egg
1 C. old-fashioned or quick-cooking oats
In a large mixing bowl, combine salt, yeast, 2 C. of the whole wheat flour and 1 C. of the all-purpose flour. Meanwhile, heat the water, honey, and butter/margarine to 120°, and then add it to the dry ingredients. Mix well. Add the egg and another cup of the whole wheat flour, and mix again. Add the oats and the last 2 cups of the flours to make a warm, dense dough. Knead on a floured surface until smooth and elastic. Let rise in a greased bowl until doubled. Punch down and shape into two loaves, and place in two greased/sprayed 9” x 5” bread pans. Let rise until doubled. Preheat the oven to 350° and bake about 35–40 minutes. Cool in the pan about 10 minutes before loosening the edges to carefully remove the loaves. Finish cooling on a rack.
Kitchen Hint
: I burned out two or three mixer motors making bread dough before my husband bought me a big KitchenAid mixer that’s built to handle the strain of bread making. Don’t even try to use a hand mixer on this or any bread recipes! If you hear your motor straining, or it starts to smell hot, stop the mixer and do the rest of the mixing/kneading by hand.
: I burned out two or three mixer motors making bread dough before my husband bought me a big KitchenAid mixer that’s built to handle the strain of bread making. Don’t even try to use a hand mixer on this or any bread recipes! If you hear your motor straining, or it starts to smell hot, stop the mixer and do the rest of the mixing/kneading by hand.
English Muffin Bread
This wonderful bread tastes like English muffins, complete with all the little crannies to catch your butter, jelly, or whatever you slather on it. Because it’s a batter bread, you mix it, let it rise in the pans, and then bake it—no kneading.
5½–6 C. all-purpose flour
2 pkgs. (2 T.) dry yeast
1 T. sugar
2 tsp. salt
¼ tsp. baking soda
2 C. milk
½ C. water
Cornmeal for dusting
2 pkgs. (2 T.) dry yeast
1 T. sugar
2 tsp. salt
¼ tsp. baking soda
2 C. milk
½ C. water
Cornmeal for dusting
In a large mixing bowl, combine 3 C. of the flour, the yeast, sugar, salt, and soda. Heat the liquids together until very warm (120°) and add to dry mixture. Beat well. Gradually add enough flour to make a stiff batter. Butter/grease two 8” x 4” bread pans liberally and sprinkle with cornmeal; rotate and shake to coat all inside surfaces. Spoon the batter evenly into the pans,* butter/grease the tops of the loaves, and sprinkle with cornmeal. Cover loosely with a towel and let rise in a warm place for about 45 minutes, or until loaves are slightly above the tops of the pans. Bake at 400° for about 25 minutes. Loosen sides and remove bread from the pans to cool on a rack.
*
Kitchen Hint
: This batter is sticky and I find it easier to butter my hands and grab it rather than try to spoon it into the pans. The bread makes excellent toast and even better French toast because it really soaks up the egg mixture!
Kitchen Hint
: This batter is sticky and I find it easier to butter my hands and grab it rather than try to spoon it into the pans. The bread makes excellent toast and even better French toast because it really soaks up the egg mixture!
Welcome to Willow Ridge, Missouri!
In this cozy Amish town
along the banks of the river,
the Old Ways are celebrated
at the Sweet Seasons Bakery Café,
and love is a gift God gives with grace . . .
In this cozy Amish town
along the banks of the river,
the Old Ways are celebrated
at the Sweet Seasons Bakery Café,
and love is a gift God gives with grace . . .
Summer of Secrets
Summer has come to Willow Ridge, but Rachel Lantz is looking forward to a whole new season in her life—marriage to strapping carpenter Micah Brenneman, her childhood sweetheart. When a strange Englisher arrives in the café claiming to be the long-lost sister of Rachel and her twin Rhoda, Rachel feels the sturdy foundation of her future crumbling—including Micah’s steadfast love. As the days heat up and tempers flare, Rachel and Micah will learn that even when God’s plan isn’t clear, it will always lead them back to each other . . .
ZEBRA BOOKS are published by
Kensington Publishing Corp.
119 West 40th Street
New York, NY 10018
119 West 40th Street
New York, NY 10018
Copyright © 2012 by Charlotte Hubbard
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.
If you purchased this book without a cover you should be aware that this book is stolen property. It was reported as “unsold and destroyed” to the Publisher and neither the Author nor the Publisher has received any payment for this “stripped book.”
Zebra and the Z logo Reg. U.S. Pat. & TM Off.
ISBN: 978-1-4201-2841-3
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