Recipes From December Relief Society

 

Italian Wedding Soup

3 Mild (or hot if you like spicy) Italian sausages

2-3 Russet potatoes, peeled and cubed
1 large onion, diced
2 garlic cloves, diced
2 cups kale, chopped finely
4-5 cups chicken broth
2 cups water
1 or more cups cream

Brown onion and garlic in olive oil in a pot.  In a separate pot, brown the sausage (squeeze it out of the casing into small pieces). 

Add water and broth to onions and garlic when they are softened.
Add potatoes until cooked, then add in cooked sausage.  Add salt and pepper to taste.  Let simmer for 10 min.
Add the kale, then the cream. 

Carrot-Tomato Soup

¼-1/2 C butter

2 Cups grated carrots
1 C celery, thinly diced
1 large onion, diced
3 medium tomatoes, cut in large chunks
4 peppercorns, unground
1-2 slices of toast, toasted and cooled, crushed into crumbs
1 ½ C chicken or veggie broth
1 C water, boiling
1 C tomato juice
1 tsp. salt, optional

Melt butter and add veggies—tomatoes last
Cook over low heat until translucent and softened,.  Add the peppercorns and toast crumbs.  Add the 1 cup boiling water.  Cover and simmer 30 min.  Remove cover and cook until the liquid is evaporated.  Puree everything.
Add the broth and juice (can add more juice if you want it thinner.)  Add salt and pepper to taste.

 Craisin Salad

2 heads red leaf (or other kind) lettuce

1 large can mandarin oranges, drained
1 C craisins
1 C cheese, grated (mozzarella or cheddar)
1 C sliced almonds (optional)
1 Tbsp. butter
2 Tbsp. agave or maple syrup

Sauté almonds over med. Heat with butter and syrup, stirring constantly until light brown—careful not to burn!  Set aside.  Toss all remaining ingredients together.  Add nuts and dressing and toss right before serving.

Dressing:

¼ C honey
¼ C apple cider vinegar
½ C olive oil
½ Tbsp. prepared mustard
½ tsp. sea salt
¼ red onion, cut into fourths
½ Tbsp. poppy seeds, optional

Blend everything but the poppy seeds in a blender until smooth.  Add seeds and pulse a bit.

 

 

Cinnamon Roll Cake

12 servings

CAKE:

3 cups Flour

1/4 teaspoon Salt

1 cup Sugar

4 teaspoons Baking Powder

1 1/2 cups Milk

2 Eggs

2 teaspoons Vanilla

1/2 cup (1 stick) Butter, melted

 

TOPPING:

1 cup (2 sticks) Butter, softened

1 cup Brown Sugar

2 Tablespoons Flour

1 Tablespoon Cinnamon

 

GLAZE:

2 cups Powdered Sugar

5 Tablespoons Milk

1 teaspoon Vanilla

Directions:  Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

 In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

 For topping, in a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonful and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

 FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.