Spicy Onion and Apple Soup

Spicy Onion and Apple Soup

Spicy Onion and Apple Soup


The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


 Spicy Onion and Apple Soup Recipe


Spicy Onion and Apple Soup

5 cups chopped tart apple

2 cups chopped onion

3-4 cloves garlic

2 Tbsp. fresh minced ginger

2 Tbsp. lemon juice

2 Tbsp. oil

2 tsp. dry mustard

1 tsp. cumin

½ tsp. cardamom

½ tsp. allspice

¼ tsp. cayenne pepper

Salt and pepper to taste

4 cups Kitchen Basic vegetable broth

2 cinnamon sticks

Brown sugar (optional)

Raisins (optional)


Peel and chop the apples.  Chop the onions and mince the garlic and ginger.  Juice the lemon.

In a soup pot, heat the oil on medium.  Add the onion, garlic and ginger, sautéing for another 3 to 4 minutes.

Add the apples, broth, cinnamon sticks and lemon juice.  Bring to a boil, reduce to a simmer, and cook for 10 minutes.

Remove from heat and allow to cool slightly.  Take out the cinnamon sticks and puree the soup in a food processor or blender.  Return to the pot and warm to serving temperature on medium heat.


(Recipe for Spicy Onion and Apple Soup, was in The Everything Soup Cookbook, 2002, 2015)


Butterscotch Pecan Sweet Potatoes


Butterscotch Pecan Sweet Potatoes

Butterscotch Pecan Sweet Potatoes

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Butterscotch Pecan Sweet Potatoes Recipe


Butterscotch Pecan Sweet Potatoes

5 medium sweet potatoes, peeled, cooked and mashed

½ cup firmly packed light brown sugar

5 oz. evaporated skim milk

2 eggs

½ tsp. cinnamon

¼ tsp. allspice

1/8 tsp. nutmeg

1 box (3.4 oz.) instant butterscotch pudding

1 cup pecans

¼ cup sugar


In a large bowl, mix together all ingredients except pecans and sugar.  Stir well.

Place sweet potato mixture in 13×9 inch glass casserole dish.

Toss pecans and sugar together.  Sprinkle over sweet potato mixture.

Bake at 350 F. for 30 minutes, or until mixture reaches and internal temperature of 165 F. in the center of the casserole dish.

Serve in ½ cup scoop portions.


(Recipe for Butterscotch Pecan Sweet Potatoes was in Stop & Shop flyer, 2014)


Spice Cake Cupcakes


Spice Cake Cupcakes

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



These moist, spicy cupcakes with creamy caramel frosting are a delicious treat.  The recipe has been in my family for years.  When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

          Carla Hodenfield                                                                             Ray, North Dakota


Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting:   1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts


In a large saucepan, bring water and raisins to a boil.  Reduce heat; simmer for 10 minutes.  Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg.  Stir in raisins.  Combine dry ingredients; add to creamed mixture until well blended.  Stir in walnut.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.  Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt.  Bring to a boil over medium-low heat; cook and stir until smooth.  Stir in butter and vanilla.  Remove from the heat; cool slightly.  Stir in confectioners’ sugar until smooth.  Frost cupcakes top with nuts.          14 cupcakes


(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)


Gingerbread Pancakes with Banana Cream


Gingerbread Pancakes with Banana Cream

Gingerbread Pancakes with Banana Cream

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com


To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking.  This way I don’t have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch.

            Barbara Brittain                                                                               Santee, California


Gingerbread Pancakes with Banana Cream Recipe


Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar; beat until soft peaks form.  Fold in bananas.  Cover and chill until serving.

In a very large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in molasses.  Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with banana cream.           42 pancakes  – (4 2/3 cups topping)


(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)


Pumpkin Mousse


Pumpkin Mousse

Pumpkin Mousse

This recipe is from Diabetic Connect.   Pumpkin Mousse is the perfect dessert for Fall evenings when you’re craving the spices that remind you of family and holidays…and it is low in fat and only 13g of carbs.

Pumpkin Mousse Recipe

Pumpkin Mousse


1 (1 oz.) package sugar free instant vanilla pudding mix

1 cup far free milk

½ cup pumpkin puree

½ tsp. ground cinnamon

¼ tsp. ground allspice

¼ tsp. ground ginger

2 ¼ cups Light Whipped Topping, divided

¼ tsp. ground nutmeg

Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up.

Add in the pumpkin puree and spices; mix well.

Gently fold in 1 ½ cups whipped topping until well combined.

Divide into 6 dishes (about ½ cup per serving).

Refrigerate until ready to serve.

Before servings, top each dessert with 2 tablespoons of light whipped topping and sprinkle with ground nutmeg.


(Recipe for Pumpkin Mousse came from Diabetic Connect, 2013)


Pumpkin Spice Cake with Maple Glaze

Pumpkin Spice Cake with Maple Glaze

Pumpkin Spice Cake with Maple Glaze


Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season.  No one will guess that cake mix simplifies the recipe.  The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste.

         Barbara Elliott                                                                         Tyler, Texas


Pumpkin Spice Cake with Maple Glaze Recipe

Pumpkin Spice Cake with Maple Glaze

1 package yellow cake mix (regular size)

1 can (15 oz.) solid-pack pumpkin

4 eggs

½ cup canola oil

1/3 cup sugar

2 Tbsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground nutmeg

¼ tsp. cloves

Glaze:   2 cups confectioners’ sugar

¼ cup 2% milk

2 Tbsp. maple syrup

½ tsp. maple flavoring

½ cup chopped pecans, toasted

Place the first 10 ingredients in a large bowl; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 F. for 45-50 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Whisk the confectioners’ sugar, milk, syrup and maple flavoring until smooth.  Drizzle over cake and sprinkle with pecans.           12 servings


(Recipe for Pumpkin Spice Cake with Maple Glaze came from tasteofhome.com)