Chicken Noodle Soup

The perfect comfort food.

3-4 cups water

4 t. chicken bouillon

2 cups sliced or diced carrots, 3 to 4 carrots

2 cups sliced or diced celery, 3 ribs

¾ cup chopped onion

2 cups dry noodles

3 T. butter

3 T. flour

1 cup milk

2 cups cooked diced chicken - leftover grilled chicken is very tasty 

Heat water and bouillon to a boil.  Add carrots, celery, onions and simmer 10 minutes.  Add noodles and cook through, about 10 minutes more.  Meanwhile, melt butter and add flour to make a roux.  Add milk and stir until smooth and beginning to thicken.  Add to cooked vegetables and noodles.  Stir until broth is smooth and slightly thickened.  Add chicken and heat through.   Add more water if it is too thick.  Season to taste. Makes about 2 ½ quarts. 

The original Lion House recipe uses 2 cans of cream of chicken soup but after reading The Kitchen Counter Cooking School, I make if from scratch and I like it much better. 

Hot Cross Buns

I have always wanted to make hot cross buns for Easter.  This recipe is very simple, works out well and tastes delicious.  (I did have to listen to everyone singing “Hot Cross Buns”, from when they were beginning piano students, all day on Easter)

2 cups milk

½ cup oil

½ cup sugar

1 package (1 T.) yeast

4 cups all-purpose flour

½ cups (additional) flour

½ teaspoon (heaping) baking powder

½ teaspoon (scant) baking soda

2 teaspoons salt

¼ cup sugar

1 teaspoon cinnamon

Additional spices: cardamom, nutmeg, allspice (optional)

½ cups raisins

Combine 2 cups milk, oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Or heat in the microwave for 2 minutes.  Allow to cool until mixture is still warm, but not hot.

Sprinkle yeast over mixture and stir to mix.  Let yeast mixture sit 5 minutes.   Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a tea towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.

Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.

Lightly flour surface or tea towel. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used.

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, and then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.  For egg wash: mix 1 egg white with a splash of milk. Brush onto each roll before baking.

Preheat oven to 400º. Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown. Remove from pan and allow to cool on a cooling rack.

ICING

1 whole egg white

Powdered sugar

Splash of milk

Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

I have never done this icing recipe but it made a shiny glaze that did taste nice.

Pumpkin Bites



The easiest cookie recipe I have ever made!  Yummy!

1 spice cake mix
1 (16 oz.) can pumpkin
3/4 cup oats
1 to 1 1/2 cups chocolate chips

Mix cake mix and pumpkin.  Add oats and chocolate chips.  Drop by teaspoonsful onto baking tray sprayed with baking spray.  Make them fairly small.  Bake at 375º for 10 minutes.  The small size just seems to taste better.  A nice little bite!