Wednesday, March 9, 2011

The Amazing Knittermittent and Awesome Pixieaep

When the opportunity arose to be House-Elf Liason I thought "Wow!", "How fun!"  and  imagined putting together a fun sort of cookbook that included a contest and prizes.  I (and also LadyPinky) put out the call for recipes. It didn't really get off the ground.

As I was crocheting the other day, I was thinking about putting out another blogpost and not really wanting to at that moment.  In order to do that I would need to stop crocheting.

This was my A-HA! moment.

If I would rather crochet rather than recipe swap; then that is most likely also true for the other yarn crocheters and the knitters out there.  Doubly so for those in groups like HPKCHC which are composed of yarn manipulators that like to create in a competitive setting. 

So without further delay I will post the recipes that were sent in by other Hufflepuffs. I would like to add both recipes have been tested by me and tasted by my family.  The verdict: Delicious!  (And House-Elf Approved)

Recipes were printed in the order they were sent in:

from Knittermittent
sent in on 01/09/2011

This recipe came from originally. I’ve tried it, and had bake sale success with it. The cookies are really large.
White Chocolate Chip Oatmeal Cookies
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans

  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. This works better than greasing them.
  2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth.
  3. Add in the eggs and vanilla.
  4. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Stir into the creamed mixture.
  5. Finally, stir in the rolled oats, white chocolate chips, and pecans.
  6. Drop by the tablespoonful onto prepared cookie sheets.
  7. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

from pixieaep
sent in on 01/11/2011

I saw in the ‘Puff common room that you were asking for recipes, and since the weather’s been so cold here in Kentucky, it’s the perfect time for comfort food. So I thought I’d share the super-easy potato soup recipe I tried out this weekend.

I based my soup on the recipe here:
but made lots of alterations, some from the comments there and some just because.
This is the recipe I ended up with. It tasted great, and it was perfect for a cold day. I can’t wait to make another batch!

Easy Creamy Potato Soup
Makes 5-6 servings
4-5 potatoes, cut into 1/2” cubes (I used 6 small Yukon Gold and 1 large Russet)
1 can condensed chicken broth
1 1/2 cups of water (or enough to just cover the potatoes in your soup pot, when added along with the chicken broth)
Onion, chopped (to taste; I used about 1/4 onion)
3/4 cup heavy cream
3/4 cup half and half
Onion powder
Garlic powder
Shredded cheddar cheese (optional)
Green onions, chopped (optional)
Bacon bits (optional)
1.) Add potatoes, chopped onions, chicken broth and enough water to just cover the potatoes to soup pot and simmer until potatoes are tender, about 45 minutes.
2.) Process soup in blender until soup is the consistency you want. (You can omit this step for a chunkier soup.)
3.) Transfer soup back to pot and add cream, half and half and onion powder, garlic powder, salt and pepper to taste. I also added a little shredded cheese at this point because I LOVE cheese! Heat through.
4.) Top with cheese, green onions and bacon bits if desired, and enjoy!

1 comment:

  1. i'm making that soup next weeeeek!!! omnomnom!

    thanks for sharing (: