Cook’s Corral by Vickie Upton Winter is winding down, and we’ve only gotten a dusting of snow here in Pope County. It was our first winter here and I was looking forward to a big snow, but that may have to wait until next year. Other than cold and sinus-type sickness, we have both been lucky with our health so far. I hope all of you out there are healthy and getting ready to ride and camp this summer. For my recipes this month, I chose a soup recipe that I love and a dessert that is equally good. Hope you enjoy them while camping this summer!
Creamy Cauliflower Chowder
6 slices of bacon, cooked and crumbled 2 tablespoons bacon grease 1 large head of cauliflower, cut in small pieces 1/2 cup yellow or orange bell pepper, chopped 3/4 cup diced onion 2 cups diced celery 1 tablespoon minced garlic 1 teaspoon thyme 1/8 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon cayenne 4 cups chicken broth 1/2 block cream cheese, softened 1/2 cup heavy cream 1 cup shredded cheddar cheese 1/2 teaspoon xanthan gum or corn starch if you want a thicker chowder
Prep all veggies and set aside. Fry your bacon and save the grease. Set bacon aside to cool. Add bacon fat and butter to a large pot over medium heat. When the butter starts to bubble, add the bell pepper, onion, celery, garlic and thyme. Increase heat to medium/ high and cook until the onions begin to turn brown. Add the bacon to the veggie mixture and sauté. Next, add in the cauliflower, chicken broth, cayenne, salt and pepper. Bring to a boil, cover, 58 • April 2020
and reduce heat to the lowest setting and simmer for about 10 minutes until the cauliflower is soft. Next, add the cream cheese, cheddar cheese and heavy cream. Stir frequently until all has mixed in well. If you prefer a thicker chowder, you can use xantham gum or corn starch to your desired thickness.
knife and swirl the topping into base. Bake in oven for 28-30 minutes or until an inserted toothpick comes out clean. Prepare glaze and set aside. When the cake is done, add glaze while cake is still warm.
Cinna-bun Cake
3 cups flour 1/4 teaspoon salt 1 cup sugar 4 teaspoon baking powder 1 1/2 cups milk 2 eggs 2 teaspoon vanilla 1/2 cup butter, melted
Topping
1 cup butter softened 1 cup brown sugar 2 tablespoons flour 1 tablespoons cinnamon
Glaze
2 cups powdered sugar 5 tablespoons milk 1 teaspoon vanilla
Preheat oven to 350 degree. Butter a 9 x 13-inch baking pan. Mix all base ingredients together except butter. Mix well, then add butter and pour into prepared pan. Mixture will be really thick. Combine all topping ingredients in a bowl and mix well, then drop by teaspoons over base as evenly as you can. Take a butter
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