Lemony Summer Squash Soup

[myfanwy-65.livejournal.com]

1 tablespoon butter
1 onion, finely chopped
4 cups summer squash, diced
1 clove garlic, minced
Salt and freshly-ground black pepper, to taste
4 cups good-quality vegetable broth
1 tablespoon fresh lemon juice
Finely grated lemon zest, to taste

Optional Pesto Foam

1/2 cup chilled heavy cream
1 teaspoon sugar
1/2 cup prepared pesto (you can use a good
store-bought version)

1. In a soup pot over medium-low heat, melt the butter
and add the onion, squash, garlic, and a bit of salt
and pepper. Cover and allow vegetables to soften,
stirring occasionally, about 10 minutes.

2. Add broth, lemon juice, and lemon zest, bring
mixture to a simmer, cover, and cook at simmer for 10
minutes.

3. Meanwhile, if you’re using the pesto foam, whip the
cream until it holds soft peaks, adding sugar
gradually as you go. Fold in the pesto and refrigerate
until ready to use.

4. When you’re ready to eat, pour the soup into
individual bowls, and pass the foam, allowing each
person to add a dollop to their bowl.

Serves 5 to 6.

Tomato Harvest Bread

[myfanwy-65.livejournal.com]

3 or 4 large ripe tomatoes, cored and sliced thinly
1 tablespoon unsalted butter, softened
1 3/4 cups unbleached all-purpose flour
3/4 cup finely ground yellow cornmeal
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon fresh thyme leaves
1 teaspoon fresh chopped marjoram leaves
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup vegetable oil
3/4 cup milk
1 tablespoon sugar
1 cup grated zucchini

1. Preheat oven to 400F. Spread the butter evenly over
the bottom and sides of a 9-inch by 13-inch baking
pan. Arrange the tomato slices in neat overlapping
rows. Bake 30 minutes, then remove from oven.

2. Meanwhile, make the batter: Into a large bowl, sift
together the flour, cornmeal, baking powder and salt.
Add herbs and pepper. In a separate bowl, place eggs,
oil, milk, and sugar, whisking to combine, then stir
in the zucchini.

3. When tomatoes are finished baking, make a well in
the dry ingredients and add the liquid, stirring until
just blended. Pour batter over tomatoes, spreading
evenly with the back of a spoon.

4. Bake about 25 minutes, until golden brown, then
immediately invert the bread over a baking sheet.
Allow to cool slightly, then cut into squares and
serve.

Serves 12.

Green Bean, Hazelnut and Goat Cheese Salad

[myfanwy-65.livejournal.com]

2 pounds fresh green beans, washed and trimmed
6 oz. goat cheese, crumbled
Two thirds cup chopped hazelnuts
One quarter cup red onion, sliced
Two thirds cup olive oil
One half cup red wine vinegar
2 cloves garlic, minced
Salt and pepper to taste

Steam green beans until crisp-tender. Remove from heat
and allow to cool. Combine beans, cheese, hazelnuts,
and onion together in a large bowl. In a cruet,
combine olive oil, vinegar, garlic and salt and pepper
and shake well. Pour over green bean mixture and toss.
Chill until ready to serve. This salad presents very
well and is also very tasty. With the onions, slice
them very thin and then soak them in cold water for
about 25 minutes before adding them to the salad. This
will help tone down the strong onion flavor.

Autumn Apple French Toast

[myfanwys-bos.livejournal.com]

from Cedar Crest Victorian Inn
Bruce Wightman

½ cup butter
1 cup brown sugar
2 tablespoons corn syrup
4 cups Granny Smith apples -- peeled, 1" chop
1½ loaves cinnamon-raisin bread -- cubed
8 ounces cream cheese -- frozen and shaved
12 large eggs
1 cup half-and-half
1 teaspoon vanilla extract

Heat butter, sugar and syrup in saucepan until entire surface is bubbly. Pour into a greased 9x13 glass baking dish.

Cover caramel sauce with apples. Spread cubed bread over apples. Scatter cream
cheese through bread. Whisk remaining ingredients well.

Pour over bread and cream cheese. Cover and refrigerate for at least an hour or
overnight.

Bake at 350 degrees, Cover with non-stick foil for the first 20 minutes. Uncovered for 30 to 40 minutes.

Servings: 12

Apple Walnut Cobbler

[myfanwy-65.livejournal.com]

5 cups peeled and thinly sliced apples
3/4 cup walnuts, divided
3/4 cup sugar
1/2 teaspoon cinnamon
1 cup all purpose flour
1 teaspoon baking powder
1 beaten egg
1/2 cup evaporated milk
1/3 cup margarine or butter melted

Heat oven to 325 degrees.
Lightly grease a 2 qt square baking dish. Spread apples in prepared dish. Sprinkle with 1/2 cup walnuts.
In a small bowl, stir together 1/4 cup sugar and cinnamon, sprinkle over apples.
In medium bowl, stir together flour, 1/2 cup sugar, and baking powder.
In small bowl combine egg, evaporated milk, and melted butter. Stir into flour mixture until smooth. Pour evenly over apples, sprinkle with remaining walnuts.
Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cut into squares, serve warm topped with ice cream or whipped topping. from http://www.pianoladynancy.com/autumn_recipes.htm

Autumn Gold Pumpkin Cake

[myfanwy-65.livejournal.com]

For the cake:
1 package golden cake mix
3 large eggs
1 cup water
1 cup canned pumpkin
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

For the frosting:
2 containers vanilla frosting
1 teaspoon ground cinnamon
1/4 cup coarsely chopped walnuts, for garnish Preheat oven to 375 F. Grease and flour two 8-inch round cake pans. To make the cake, combine cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup walnuts. Pour batter into pans. Bake for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool following directions on the cake mix.

To make the frosting, combine vanilla frosting and cinnamon. Stir until blended. Fill and frost cake. Garnish with 1/4 cup walnuts.

Note: Adapted from a recipe first found at Cooks.com. Original source unknown.