'Tis the Season for Soup - French Onion Soup

The other day Sissy texted me and asked what my theme for January was going to be and since I had no idea, she suggested soup. How appropriate! This recipe for Panera Bread's French Onion Soup comes from my Top Secret Recipes book. I would have to disagree that it tastes (or even looks) just like Panera Bread's. The recipe is good, but it just isn't the same. Part of it may be that you actually have to make it yourself.

Panera Bread French Onion Soup

1/4 cup unsalted butter

8 cups sliced white onions (4 to 5 medium onions)

2 14 ounce can beef broth

3/4 cup chicken broth

3 tablespoons all-purpose flour

1-1/2 cups water

1 tablespoon ketchup

1-1/2 teaspoons ground black pepper

1-1/2 teaspoons salt

1/4 teaspoon dried thyme (We are not a fan of thyme and 1/4 teaspoon is very strong in the soup. I suggest 1/8 teaspoon)

1/4 teaspoon garlic powder

Couple drops Tabasco pepper sauce

Garnish

Croutons

Butter

Shaved Asiago cheese (or whatever you have on hand)

Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and sauté for 15 to 20 minutes, stirring often, until onions turn brown.

Add remaining ingredients (but not the garnish) to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer for 20 minutes.

Make croutons for he top of the soup by slicing foccacia bread (or any bread you may have) into 3/4 inch thick slices. Butter both sides of those slices, then cut the slices into bite size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy. Shave some Asiago cheese by simply dragging a potato peeler over the edge of a wedge of Asiago.

Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved Asiago cheese.

*I used Cuban Bread (recipe coming tomorrow) cut into rounds and put on top of the soup. After sprinkling it with cheese, I placed it in the broiler until the cheese melted. The only change I would make would be to crisp the bread first before putting it in the soup. If you don't, you will have soggy bread like we did. You live and you learn.

Recipe from Top Secret Recipes by Todd Wilbur

'Tis the Season 2012

Isn't it amazing how God knows exactly what we need even in things we deem as "unimportant." Who knew a year ago that 'Tis the Season would need to be filled with ideas that I did not need implement due to us moving to PA, having no internet, traveling and moving cross country. Does God care about things like that? It sure seemed like it this past year.

So what does 2012 hold for 'Tis the Season? Who knows? I have so many ideas swirling around in my head. I do know that I want to implement some of the things I learned this past summer at The Farm. One idea is called "Farm Fresh" where general knowledge and recipes for fruit and vegetables in season will be shared. There are also still some "Fun Foods" that I want to share, some household tips, some DYI money savers and dog treat recipes. All of the regular stuff will be here too - recipes and nonsense. I'm also thinking there may be another 25 Days of Christmas. Any ideas?

Happy New Year! Can't wait to see what 2012 brings!

Countdown Cheesecake

Countdown Cheesecake

1-1/2 cups graham cracker crumbs (about 24 squares)

3 tablespoons sugar

1/3 cup butter, melted

Filling

2 cartons (8 ounces each) spreadable strawberry cream cheese

1/2 cup sugar

1 carton (8 ounces) frozen whipped topping, thawed

1-1/2 cups slices fresh strawberries

Red decorating gel

1 fresh strawberry, halved

In a bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan. Bake at 325 degrees for 10 minutes; cool.

In a bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Gently spread a third of the filling over crust. Arrange strawberries on top. Spoon remaining filling over berries; smooth top. Refrigerate overnight.

With decorating gel, pipe numerals and the minute and hour hands for a clock dial on the cheesecake. Place strawberry halves at the tips of the clock hands.

Recipe and picture from TasteOfHome.com

Good Tidings Yule Log

Good Tidings Yule Log

Yule log

3 eggs

1 cup granulated sugar

1/3 cup water

1 teaspoon vanilla

3/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Powdered sugar

Frosting

1/3 cup butter, softened

1/3 cup unsweetened baking cocoa

2 cups powdered sugar

1-1/2 teaspoons vanilla

1 to 2 tablespoons hot water

Filling

1 cup whipping cream

2 tablespoons granulated sugar

1-1/2 teaspoons instant coffee granules or crystals

Chocolate leaves, if desired

12 to 18 fresh nonpoisonous (unsprayed) leaves, (such as lemon, grape, mint or rose leaves or pliable plastic leaves)

1/2 cup semisweet, milk chocolate or white vanilla baking chips

1 teaspoon shortening

Chocolate decorations, if desired

1/2 cup semisweet, milk chocolate or white vanilla baking chips

1 teaspoon shortening

Fresh cranberries, if desired

Heat oven to 375 degrees. Line 15x10x1 inch pan with foil or waxed paper; grease foil with shortening. In small bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in 1 cup granulated sugar. On low speed, beat in 1/3 cup water and 1 teaspoon vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Meanwhile, generously sprinkle clean towel with powdered sugar. Immediately loosen cake from edges of pan; turn upside down onto sugared towel. Carefully remove foil; trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end; place on cooling rack. Cool at least 30 minutes.

Meanwhile, in medium bowl, mix butter and baking cocoa until well blended. Stir in 2 cups powdered sugar. Beat in 1-1/2 teaspoon vanilla and 1 to 2 tablespoons hot water until frosting is smooth and spreadable. Cover; set aside.

In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and the coffee granules with electric mixer on high speed until stiff. Unroll cake; remove towel. Spread whipped cream mixture over cake. Roll up cake. For stump, cut off 2 inch diagonal slice from one end. Attach stump to one side of cake using 1 tablespoon frosting. Frost cake with frosting. Make strokes in frosting with tines of fork to resemble bark. Loosely cover cake; refrigerate while making chocolate leaves and chocolate decorations.

To make chocolate leaves, wash and dry leaves. In 1 quart saucepan, melt 1/2 cup chips and 1 teaspoon shortening over low heat, stirring until smooth. With small brush, brush melted chocolate about 1/8 inch thick over backside of leaves (leave small amount of stem uncovered so it is easier to peel off leaf). Refrigerate at least 1 hour or until firm. Peel off leaves, handling as little as possible so chocolate leaves do not become dull or melt. Refrigerate chocolate leaves until ready to use.

To make chocolate decorations, in 1 quart saucepan, melt 1/2 cup chips and 1 teaspoon shortening over low heat, stirring until smooth. Pour chocolate mixture into small plastic bag, large envelope, squeeze bottle or pastry bag fitted with small pastry tip; cut off small corner of bag or envelope to pipe out chocolate. Draw desired designs, such as twigs, on plain paper using dark pen or pencil. Place paper with designs on cookie sheet; cover paper with waxed paper. Pipe chocolate over outline of designs. If desired, sprinkle with granulated sugar. Refrigerate 30 minutes or until firm. Carefully remove designs from waxed paper, handling as little as possible.

Decorate cake with chocolate leaves, chocolate decorations and cranberries. Store cake covered in refrigerator.

Recipe and picture from Pillsbury.com

Reindeer Treats

Reindeer Treats

12 ounce vanilla flavored candy coating or almond bark, cut into pieces

24 caramel corn flavored miniature rice cakes (from 4 ounce package)

48 miniature pretzel twists

48 chocolate chips

24 red cinnamon candies

Line cookie sheet with waxed paper. In medium saucepan, melt candy coating over low heat, stirring constantly.

For each Rudolph, dip rice cake in candy coating; place on waxed paper lined cookie sheet. Dip rounded side of 2 pretzels in candy coating; place on cookie sheet on each side of rice cake to resemble antlers.

Decorate with chocolate chips for eyes and cinnamon candy for nose. Let stand 15 minutes or until set. Carefully remove from waxed paper; store in tightly covered container.

Recipe and picture from Pillsbury.com