Baking with Betty

By Betty Heald | Feb 21, 2014

This weeks column is dedicated to our politicians — a job most of us wouldn't want even though we all "know" how to do it!

 

Potato Soup

4 cups chicken broth

1/2 teaspoons salt

4 medium potatoes

3 medium onions, chopped

3 fresh leeks, chopped, or 1 additional chopped onion

2 tablespoons parsley, finely chopped

1/2 cup whipping cream (optional)

1 tablespoon butter

Bring chicken broth to a simmering point and add salt. Peel potatoes and cut into eighths. Add potatoes, onions and leeks to broth. Cover and simmer for 20 minutes. Mash potatoes into broth, using a potato masher to form smaller pieces of potato. Add parsley and whipping cream. Simmer 5 more minutes. Add butter and serve hot.

 

Whole Wheat Bacon Biscuits

1/2 pound bacon

1 cup whole wheat flour

1 cup all purpose flour

1 tablespoon baking powder

3/4 teaspoons salt

1/3 cup shortening

3/4 cup milk, approximately

Cook bacon until crisp, drain, crumble and reserve. Combine whole wheat flour, all purpose flour, baking powder and salt; cut in shortening. Add bacon and mix to a soft dough with milk. Knead dough on a floured board until the dough is no longer sticky. Roll out to 1/2 inch thickness and cut into 2 inch rounds. Place on ungreased cookie sheet. Bake at 450 degrees for 15 minutes.

 

Swiss Chard or Spinach Pie

2 eggs, lightly beaten

2 teaspoons lemon juice

1 pound fresh spinach or chard, chopped

1 teaspoon olive or canola oil

1 tablespoon fresh parsley

1/8 teaspoon grated nutmeg

2 cups low fat cottage cheese or ricotta cheese or 1 cup shredded low fat mozzarella and 1 cup cottage cheese

salt and pepper to taste

Preheat over to 350 degrees. In a large mixing bowl, combine eggs, cheese(s) and parsley. Mix well and set aside. In a large skillet, heat olive or canola oil and spinach or chard, nutmeg and lemon juice. Cover and saute 1 minute. Remove cover and cook a minute or until greens are just cooked. Remove from heat and cool slightly. Combine greens with egg mixture and pour into a lightly greased 9- or 10-inch pie pan. Bake 25 to 35 minutes or until top is lightly browned. Remove from oven and cool 5 minutes before serving.

 

Fudge Pudding Cake

1 cup flour

3/4 cup sugar

2 tablespoons cocoa

2 teaspoons salt

1/2 cup milk

1 tablespoon vegetable oil

1 teaspoon vanilla

1 cup brown sugar

1/4 cup cocoa

1 3/4 cups hot water

Preheat oven to 350 degrees. Mix flour, sugar, cocoa, baking powder and salt in a greased 9-inch square pan. Stir in milk, oil and vanilla until smooth. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Serve warm with vanilla ice cream if desired.

 

Our thought for the week: "Criticism is the disapproval of people, not for having faults, but for having faults different from our own."

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