Apples of Gold

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Yellow Squash Soup

 Usually I think of yellow squash in the summer, but I also think about them when there is a hint of fall in the air and knowing winter is right on its heels.  I always start making soup and chill.  This soup is so easy and so delicious.  Last week I shared a post about a Breast Cancer Luncheon that my best friend Marcy and I hosted.   We served this soup with cheese straws on the side.  It was a big hit and so many wanted the recipe I thought I really should put it on the blog.  So here you go!!!  We also make this for 65 people for our Celebration Dinner for Apples of Gold.  So it works great to double or triple the recipe.  We have people tell us they don’t like squash but they really like this soup.  So make it and they will eat it!!!  If you are like me you are watching what you eat and trying to make some of your tried and true recipes more healthy.  I used coconut milk instead of whipping cream and saved a lot of fat. It did not change the texture or the taste.  You can also adjust the Cayenne pepper to your taste.  If you like it spicy/hot add more but remember you will be adding some paprika on the top.  I hope you will make this “warm me up” Yellow Squash Soup and make an extra batch to bring joy to someone you know.

Yellow Squash Soup

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Servings: 10
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 stick butter
  • 1 large onion chopped
  • 2 medium baking potatoes, peeled and sliced
  • 2 carrots sliced, I used 2 cups pre-cut carrots
  • 4 cups yellow squash sliced, about 8 squash
  • 3 tablespoons flour
  • 3 cups chicken broth
  • salt and pepper to taste
  • 1/4 teaspoon red (cayenne) pepper or to taste
  • 1 cup whipping cream, or 1 can coconut milk
  • 1/2 teaspoon nutmeg
  • Paprika for garnish

Method
 

  1. In a 4-quart saucepan, melt butter
  2. Add onion, sauté until wilted and transparent, about 5 minutes
  3. Add potatoes, carrots and squash; toss to coat with butter
  4. Add flour all at once; stir to combine
  5. Cook over medium heat 3-4 minutes, stirring
  6. Slowly stir in broth
  7. Season to taste with salt and cayenne pepper
  8. Cover, cook until all vegetables are fork tender, about 45 minutes
  9. Puree soup in batches in blender, food processor or with immersion hand blender in the pot
  10. When all soup has been pureed, return to soup pot
  11. Stir in cream or coconut milk. Taste for seasonings, adjust if necessary
  12. Heat through
  13. Stir in nutmeg; cook 3 to 4 minutes
To Serve
  1. Ladle hot soup in bowls. Sprinkle paprika onto top of soup and use a spoon to gently stir through soup creating an attractive marble patter,

Notes

To Store:  Soup base (before cream is added)  may be pureed, cooled and frozen up to 1 month.  Thaw base in refrigerator, bring to boil.  Reduce heat, add cream.  Enjoy!

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Pecan Rice Casserole

Pecan Rice

I bet you have memories tied to food. This rice casserole has so many memories for me.  The first time I had it was at a luncheon on the day of my Father’s memorial service.  The casserole was prepared  by one of many precious friends who provided the luncheon for our family.  Since then we have enjoyed it at lots of covered dish meals and it is one of our Apples of Gold favorite recipes.  I love it because it is easy to put together ( 5 ingredients) and then in the oven it goes.  This frees my stove top and allows me to take care of other things for the meal. I love the decorating of my table and making it special for my guest.  Sometimes the food is an after thought.  Oh yeah, folks are coming  to eat as well as enjoy a beautiful table and fellowship.  You will love having this recipe when you are asked to bring a side dish.  It is so favorable and there will not be any left overs.  Funny story – I once went to a dinner meeting and the hostess asked us to bring a side dish and she would provide  the entree.  Well, we did not coordinate what everyone was bringing. Usually it works out with a good variety of dishes.  But on this night, everyone who came through the door brought a potato casserole.  We did not have a vegetable, bread, dessert not anything  but potatoes and ham.  We have laughed about that for 15 years.  I learned my lesson that when I have my guest bring a dish I always make sure we have what we need for a complete meal.  Make this tonight, invite your family, neighbors, and friends over and have them bring part of the meal.  Set a pretty table with flowers and candles, simple but attractive and relaxing.  Also make two one for your meal and one for the freezer.  Enjoy, Cissy

 

 

Butter in saute pan with rice added for browning. Do not add pecans at this point they will get brown.
Rice Browning in Hot, Bubbling Butter – Tidbit Tip: Watch carefully – it browns quickly. The dark you see is the black rice.
After rice is browned add pecans for browing
Set a pretty table with flowers and fabric down the middle.
Set a pretty table with flowers and fabric down the middle and invite the guest and oh yeah, cook something yummy.

 

Pecan Rice

Rich beef broth flavored rice with pecans on top
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Servings: 7
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 stick butter
  • 1 cup Uncle Ben's Converted Rice, or Wild Rice
  • 1 cup pecan halves
  • 1 can beef broth
  • 1 can French onion soup

Method
 

  1. Melt Butter; add rice cook for a 2 to 3 minutes.
  2. Add pecans and continue browning; watch carefully pecans will brown quickly.
  3. Place in 1 1/2 quart casserole dish; Add broth and soup; stir to mix. Pecans will float to the top.
  4. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Total baking time 45 minutes. If rice is too wet continue baking till fluffy.

Notes

This can be made ahead and kept warm in over or in a warming oven till time to serve. Cover tightly with foil so it will not dry out. 
To freeze:  Make sure to cook in a freezer safe dish, cool completely, wrap tightly and freeze to enjoy later.  
This rice dish is so delicious with so many entrees.  Enjoy!
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Chocolate Kahlua Mousse

Joy Is A Choice – Choose Joy Today

 

I don’t even know where to start to describe this oh so easy and delicious dessert.  It is one of the favorites of the Apples of Gold team and students.   My husband, Bill, loves, loves this dessert.  The coffee flavor with chocolate and cream who wouldn’t love it?  You can make it days ahead and serve it in beautiful glasses of all shapes and sizes or in simple clear plastic cups. It is also great for making a chocolate trifle, using as a fruit dip or to fill a cake. Your family and guests will think you have worked hard in the kitchen making such a gourmet dessert that is beautiful to serve and enjoy.  It is so creamy and explodes with flavor with each bite.  You can serve it with cookies; like in the photos or you can dress it up with some red, ripe raspberries.  There is  nothing better than chocolate and raspberries right?   The Kahlua is optional so don’t worry if you don’t have any on hand.  No reason to run off  to the store to buy some for such a small amount that the recipe calls for, but if you do you could have Kahlua and coffee.  Yum!!!  Of, course I am going to encourage you to make a double recipe, and it works fine to double it,  to share with friends and family bringing  Joy into their lives. It will be “The Best You Ever Made”.

Items for Chocolate Kahlua Mousse
Items for Chocolate Kahlua Mousse
Served in different glasses and for on the go plastic.

Chocolate chips pulverized
Pulverized chips with added Hot Coffee
1/4 of mixture set aside for drizzling
Anna Lee’s

Chocolate Kahlua Mousse

A creamy amazing flavor in every bite mousse. Easy to make and beautiful to serve.
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Servings: 8
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy whipping cream
  • 2 teaspoons instant coffee granules, I use decaf
  • 1/3 cup powdered sugar
  • 1 cup chocolate chips; semi-sweet
  • 1/2 cup hot coffee; can make with instant or coffee you have made
  • 1/2 tablespoon Kahlua (optional)

Method
 

  1. Whip the heavy whipping cream, instant coffee granules and powdered sugar till set- not stiff
  2. In processor: pulverize the chocolate chips.
  3. Add hot coffee blend and then add Kahlua. Kahlua is optional
  4. Keep 1/4 cup of chocolate separate for garnish.
  5. Pour chocolate into cream and gently fold together.
  6. Spoon into serving dishes; glasses, bowls, cups tart shells etc.
  7. Pour/Drizzle the 1/4 cup of reserved chocolate over the top of the mousse and refrigerate at least 2 hours.

Notes

Can be used  as a trifle, for a fruit dip or to fill a cake. 
Will keep 4 to 5 days covered in refrigerator and can be frozen. 
If serving with a cookie straw don’t insert till ready to serve.