Wednesday, September 3, 2014

Condensed Cream of "Something" Soup Mix and Oatmeal Cake

Condensed Cream of "Something" Soup Mix. 
Cook's notes:
This idea is brilliant! (found on Pinterest, and Taste of Home ) "Cream of Something" substitute for all those recipes that call for condensed "cream of" soups. 
Sorry Campbells, now I won't need you anymore with high salt and fat content found in the cans. This cream of "something" soup is a dry mix for when you need some cream soup for a recipe.
I made a large batch and 
keep it in the pantry. As you can see the recipe is taped on the outside. (so I don't lose it)

Cream of "something" soup recipe
  • 2 cups non-fat dried milk
  • 3/4 cup cornstarch
  • 1/4 cup reduced sodium bouillon-dry granules (if you have cubes you have to smash them up)You can use whatever kind you like (ie, beef, veggie, chicken)
  • 4 TB. freeze dried minced onions (I used the minced onions from Sam's Club) or 1 tsp. onion powder
  • 1/2 tsp. each dried basil, thyme and parsley
  • 1/4 tsp. pepper
  • For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1-1/4 cups water. Cook until thick.
  • For Cream-of Chicken Soup: use 1- ¼ cups chicken broth instead of water and 1/3 cup dry mix.
  • For Cream-of Mushroom Soup: use 1-1/4 cups water, 1/3 cup dry mix and add in ¼ cup diced, cooked mushrooms to soup after it thickens
  • For Cream-of Celery Soup: use water 1-1/4 cups, add in ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.
Serving ideas
Make up a bowl of soup and add in leftover chicken or asparagus, add to a casserole same as  you would for canned soup or making a quick gravy.
Cooking tip: I've found if using a microwave it is best to heat the water in the microwave to not quite boiling, stir in the mix and then cook on a lower power level til thickens. 

Irene's Oatmeal Cake
Cook's notes:A change in temperatures bring out some cool weather classics.  A lake neighbor from many years ago once shared her signature recipe with me. I actually knew where to find it. Since she covered the recipe card with a plastic sleeve it was in mint condition minus my black ink additions.   
This moist, coconut-and-walnut-topped oatmeal cake is the highlight of any get together with neighbors or family. 
  • 1 cup quick-cooking rolled oats
  • 1-1/4 cups boiling water
  • 1-1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 TB. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 cup shortening (margarine)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 6 tablespoons butter
  • 1 cup coconut
  • 2/3 cup packed brown sugar
  • 3 tablespoons milk
  • 1 cup chopped walnuts

  • Grease a 13 x 9 baking pan. Set aside.
  • In small bowl, combine oats and boiling water; let stand 20 minutes. 
  • In medium bowl, combine flour, cinnamon, nutmeg, baking soda, and salt.
  • In large bowl, beat granulated sugar, 1 cup brown sugar, and the shortening on medium speed of electric mixer until combined. Beat in eggs and vanilla. Beat in oatmeal mixture.
  • Gradually add in  flour mixture, beating until combined (if necessary, stir in last portion by hand). Turn the batter into prepared pan.
  • Bake in a 350 degrees for 30 minutes or until wooden pick inserted in center comes out clean. Place pan on wire rack.
  • In saucepan, combine butter, coconut, the 2/3 cup brown sugar, and the milk Cook and stir until boiling. Stir in walnuts. Spoon over hot cake. 
  • Put under broiler (second rack down from top) and brown 1-2 minutes.
  • Cool.

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