Tag: recipe

Of Light and Soup

We read The Tale of Despereaux: Being the Story of a Mouse, a Princess, Some Soup and a Spool of Thread
a year ago and loved it.  And since that time Rachel has been trying to come up with the perfect soup.

You see I am not a fan of soup.  I don’t enjoy canned and seldom make it from scratch.  Rachel on the other hand has decided that since she can’t eat any canned soup (except for Trader Joes Black Bean and their Split Pea Soup–both of which she loves but aren’t the type of soup she really wants.)  And so, she has been making soup (not from recipe just experimenting) and after much trial and error and many variations she has come up with a soup that all of us love.

Rachel’s Soup

Fresh or frozen veggies (sometimes chopped finer than others but all smaller than for a stir fry about a cup or so veggies total)

  • carrots
  • peppers
  • celery
  • onion

Noodles (egg noodles are best but rice or potatoes are good)

about a tablespoon Bragg’s liquid amino (best soy sauce ever)

dried or fresh, about a teaspoon each but adjust to taste

  • onion powder
  • onion flakes
  • garlic powder
  • chives
  • parsley
  • black pepper

3 cups water

Simmer only until the starch is cooked through.

This is also excellent with drops of bread dough on top, cooked like dumplings,with sandwiches, or whatever you like to eat with soup.

The best part of this is that Rachel developed it on her own, because she wanted to, and it is good soup.

Blueberry Pie

The kids have been collecting blueberries from our blueberry bush all summer, and now that it is full they have been freezing plenty.  Yesterday the kids picked enough blueberries for 2 blueberry pies so of course we had to make some.

We started with the pie crust recipe from my great grandmother’s recipe book–the only pie crust that ever works well for me.  Read on for the whole recipe.Read More

Krispy Kreme imitation recipe

I had several email requests for this so am just going to post it here. 🙂 I found this several years ago and I have no clue where but it is a favorite of ours and has saved us quite a bit of money (especially since we have a place that sells Krispy Kremes within walking distance. ) It is some work to do but the kids think it is fun and with our food allergies I have found ways to substitute things the kids CAN eat for those they can’t–though they aren’t quite as good that way. 🙂 I have also been known to use Splenda instead of the sugar which worked all right. 🙂 For doughnuts that REALLY taste like Krispy Kremes you have to follow the recipe and use what it says–just saying.m Oh, and having a doughnut cutter REALLY makes a difference.




  • 2 pkgs. yeast
  • 1/4 cup water (105-115 degrees)
  • 1-1/2 cups lukewarm milk (scalded, then cooled)
  • 1/2 cup sugar
  • 1 tsp. salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • vegetable oil
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1-1/2 tsp. vanilla
  • 4–6 tbl. hot water
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1-1/2 tsp. vanilla
  • 4–6 tbl. hot water
  • 4 ounces milk chocolate chips or semisweet chocolate chips


Dissolve yeast in warm water in 2-1/2-quart bowl. Add milk,salt,eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.

Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack; when slightly cooled spread chocolate frosting on top.

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

CHOCOLATE FROSTING: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.