RhettandLinKommunity

Home of Rhett & Link fans - the Mythical Beasts!

We all remember those cozy days spent at home as children when the leaves changed colors and school finally let out. Mom, Grandma, or some other well remembered matriarch could be found in the kitchen coved in flour stirring or kneading that night's feast. The food was never "sugar free" "diet" or "low calorie" and in a time of ever increasing health we tend to forget these home baked goodies that we once held dear. The aforementioned season is drawing near and it is in the name of Thanksgiving that I share some of my once-upon-a-time favorites with you.

Creamy Pumpkin Soup

3 cups chicken stock
1 small can of pumpkin puree
Peppercorn to taste
1 golden onion
1/2 cup heavy cream

Add chicken stock, pumpkin puree, onion, and peppercorn to thick bottomed pot (to prevent burning). Bring to boil over medium heat, stirring occasionally. Reduce heat and simmer for a half hour. Blend or emulsify until smooth, add cream, and bring slowly back to serving temperature. Separate into 1 cup servings and enjoy.

What is your favorite holiday food? Feel free to share any stories or fond memories that go along with the recipe.

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Awesome...and so simple! Now I know what to do with the other half of that large can of pumpkin puree I have in my refrigerator! Thanks!
CARROT SOUFFLE
3-1/2 lbs. carrots
1-1/2 lbs sugar
1 Tbsp. baking powder
1 Tbsp. vanilla
1/4 cup flour
6 eggs
1/2 lb. butter
powdered sugar

Preheat oven to 3500. Heat drained carrots. Add sugar, baking powder & vanilla. Whip with mixer until smooth. Add flour and mix by hand. Whip eggs and add to flour mixture and blend. Add softened butter. Pour into 9 x 13 greased baking dish. Bake for 1 hour. Sprinkle powdered sugar on top to decorate.

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