By Popular Request . . . Recipes from Susan Hoover

Susan recently hosted her MOPS table in her home.  What she served was so enjoyed by her moms that I'm happy to share them through my recipe blog.  Thank you, Susan, for sharing your recipes.

Susan's Apple Cake

This moist cake makes a good fall or winter dessert. If cut into small squares it can be eaten like a brownie, or it can be served on a plate and topped with a warm, rum flavored butter sauce.

Whisk together:
2 C. flour
1 ½ C. sugar
½ tsp salt
½ tsp allspice or cloves
1 ½ tsp soda
2 tsp cinnamon

Add to the above:
2 beaten eggs
3 C. diced raw apples
½ C. chopped walnuts
½ C. cooking oil

Bake in a greased 9” x 13” pan at 350* for 40-50 minutes.  Serve, topped with warm Rum Flavored Sauce (below).

Rum Flavored Sauce
½ C. butter
½ C. heavy cream
1 C. sugar

Bring to a boil and add:
1 tsp vanilla
½ tsp rum flavoring

Boil gently for 1 minute.
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Yellow Split Pea Soup with Spiced Yogurt
From The Greens Restaurant Cookbook

This smooth yellow soup is seasoned with fresh ginger, cumin, and lemon. The peas benefit from being soaked at least 2 hours-they will break down more quickly and absorb less liquid when cooked.

THE STOCK
Use water, prepared vegetable stock or Stock for Curried Soups and Dishes.

SOUP
2 Tbsp clarified butter or 1 Tbsp each butter and olive oil
1 large yellow onion, diced into ¼” pieces
2 cloves garlic, finely chopped
1inch piece fresh ginger root, peeled and minced
1 bay leaf
1 tsp salt
½ tsp ground cumin
1 ½ tsp ground cloves
1 2/3 cups yellow split peas, soaked 2 hours or longer
2 stalks celery, diced
2 medium carrots, peeled and cut into small squares
7 cups water or stock
Grated peel and juice of 1 lemon
Spiced yogurt (recipe follows)
Cilantro or parsley, chopped for garnish

Warm the clarified butter, or butter and oil in a soup pot and add the onion, garlic, ginger, bay leaf, and salt, cumin, cloves. Stir everything together and cook over medium-low heat for 3-4 minutes.

Drain the peas, and add them to the onions along with the celery, carrots, and the 7 cups of water or stock. Bring to a boil; then simmer until the peas have completely fallen apart, about 45-60 minutes.

Pass the soup through a food mill or puree it in a blender; then return it to the stove. Add more water or stock as needed to achieve the consistency you like. Season to taste with additional salt, the lemon peel and the lemon juice.

Serve soup in warm bowls with a spoonful of spiced yougurt and a sprinkling of cilantro or parsley.

Spiced Yogurt
½ cup plain yogurt
½ tsp tumeric
½ tsp paprika
¼ tsp cayenne pepper (or more, to taste)
¼ tsp ground cumin
pinch salt

Whisk yogurt until smooth. Chill. Serve with soup.

Stock for Curried Soups and Dishes
2-3 Tbsp clarified butter
2 carrots, peeled and diced
1 zucchini or yellow squash, diced
1 large celery stalk, with leaves, diced
1 large red onion, sliced
1 small potato, chopped
5 parsley branches
3 garlic cloves, peeled and roughly chopped
1 3” piece cinnamon stick
6 cloves
2 tsp coriander seed
1 tsp cumin
¼ tsp cardamom seed
1 ½ tsp salt
8 cups water

Heat the clarified butter in a soup pot and add the vegetables, herbs, spices, and salt, giving the vegetables a stir to coat them well with the butter. Cook over medium heat, stirring frequently, until the onion begins to color, about 10 minutes, then add the water. Bring to a boil, lower the heat, and simmer about 30 minutes. Strain the stock and use it in soups seasoned with Indian spices. If you wish to use it in a vegetable stew, return strained stock to the stove to reduce it, simmering it for another half hour to strengthen the flavor.

Makes 6 cups

Gingerbread

Don't you just love the smell of spicy breads baking in your kitchen?  Want an easy gingerbread recipe?  Well, here it is . . . found in my mother-in-law Esther's Betty Crocker Picture Cookbook.  When I received this cookbook, after Esther died, the greatest joy was found in reading her pencilled notes.  A home ec teacher, she loved to cook and we loved her meals! 

One note about this recipe, as Esther noted, it is not an overly spicy gingerbread.  The spices are very subtle, BUT the bread itself is so moist and comforting in character, you don't even notice.

Mix thoroughly:
1/2 C soft shortening
2 tbsp sugar
1 egg

Blend in:
1 C dark New Orleans molasses [I think any molasses will work!]
1 C boiling water

Sift together and stir in until smooth:
2 1/4 C sifted flour
1 tsp soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon

Pour into well greased and floured 9" square pan.  Bake 45-50 minutes at 325.  Remove from the oven and cut into 3" squares in pan.  Keep hot and serve with whipped cream, applesauce, chocolate sauce, or toppings of your choice.

Yield:  9 servings

Pumpkin Bread

It's that time of year again we all begin thinking all things Thanksgiving . . . and somehow between Halloween and Thanksgiving, pumpkin stays in our reflective moments.  This recipe was found in a cookbook received from my sister-in-law.  I've found it to be the easiest and tastiest pumpkin bread ever!  Enjoy!


4 1/2 C sugar
2 1/4 tsp salt
3 tsp baking soda
5 1/4 C flour
4 tsp cinnamon
3 tsp nutmeg
1 1/2 C salad oil
1 C water
6 eggs, lightly beaten
2 1/2 C pumpkin (1 - 29 oz. can)
2 C chopped nuts (optional)


Combine all dry ingredients in large bowl.  Blend in all liquid ingredients.  Stir in chopped nuts.  Prepare three large loaf pans or several small pans using grease and flour or cooking spray.  Large loaf bakes in 1 hour at 350 degrees.


Yield:  3 large loaves


NOTE:  This recipe works fine as muffins, just adjust cooking time.

Baked Oatmeal

Impress your family with this recipe.  Easily prepared the night before, you can pop it in the oven and offer a breakfast that will surprise them and fill their tummies with good and wholesome oatmeal.

2 cups quick oats
1/2 cup brown sugar
1/3 cup raisins
1 tbsp. nuts
1 tsp. baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
1 tbsp. butter, melted
1 egg
cooking spray

Preheat oven to 375.  Combine first five ingredients.  Then combine milk, applesauce, melted butter and egg.  Add to oat mixture.  Stir well.  Pour into 8" baking pan that has been sprayed with cooking spray.  Bake 20 mins.  Serve warm.

Yield:  5 servings
Prep time:  10 mins.

Taco Soup

Here's a great fall soup . . . easy, quick, and oh, so tasty!  Given to me by a young mom, with a hungry husband and two young daughters, Charity worked full-time inside and outside the home.  She said this was one of their favorites, and it has become one of ours.  Enjoy!

1 lb. ground beef
1/2 lb. ground turkey
1 can chili
1 can tomato sauce
1 can corn
1 can black beans
2 cans tomatoes
1 pkg. taco seasoning mix
1 pkg. ranch dressing mix
1 cup cheddar cheese
1/2 cup sour cream
1 pkg. tortilla chips

Ready for easy???  No draining -- use the whole can, juices and all.  Toss all in a big pot, mix well and bring to a boil.  Reduce and simmer for 1, 2, 3 hours . . . or all day!

Yield:  10-12 servings (so there are leftovers!)

Prep time:  20 mins.