Monday, January 5, 2015

Cookin' Canawlers! National Oat & National Soup Month




In recognition of January being National Oat Month as well as National Soup Month, the Friends of Schoharie Crossing are sharing some favorite recipes.* 


  


Cooking can be an adventure, one best shared with family and friends – so gather up a few and try these out!                           Encourage the kids to help!


As any good cook will tell you, it’s best to start with dessert! 




Cranberry Oatmeal Canal Cookies

    1 cup butter
    1 cup white sugar
    1 cup packed brown sugar
    2 eggs
    1 tablespoon vanilla extract

    2 ½ cups quick oats
    2 cups all-purpose flour
    ½  teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 cup dried cranberries
    1 cup chopped almonds (if desired)

Directions

1.       Preheat oven to 350°F (180° C). Grease cookie sheets or line w/ parchment paper.
2.       Cream butter, sugars, eggs & vanilla until very smooth and fluffy.
3.       In a separate bowl, blend together flour, salt, baking powder, & baking soda.  Add oats to flour mixture.
4.       Stir butter mixture into flour/oatmeal mixture. Blend well.
5.       Add the dried cranberries & nuts. Stir until blended. Roll into balls about one inch in size & bake for 8-10 minutes.

You do not want to over bake these.

While these aren’t “cutter” cookies, sometimes it’s fun to try molding them with one of these:















Canal Cornbread – Schoharie Mary’s Original

     1 ½ C cornmeal/med. Grind flour**
    2 ½  C milk
    2 C all-purpose flour
    1 tbs baking powder
    1 tsp salt
    2/3 C white sugar
    2 eggs
    ½ C vegetable oil


1.       Preheat oven to 400°F (200 ° C).
2.       In a small bowl, combine cornmeal & milk; let this stand for about 5 minutes.
3.       Grease a 9x13 inch baking pan or med round caste iron skillet.
4.       In a large bowl, whisk together the flour, baking powder, salt & sugar. Then stir in the cornmeal mixture, eggs & oil until smooth. Pour the batter into prepared pan or skillet.
5.       Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.







Schoharie Larry’s Canal Bean Soup

 
     3 (15oz) cans low sodium black beans, rinsed & drained
    1 (16oz) can diced tomatoes
    ¼ C butter
    1 ¼ C chopped onion
    4 cloves garlic, chopped
    1 tsp salt
    ½  teaspoon ground black pepper
    4 C low sodium beef broth
    1 (15oz) can pumpkin puree (or butternut squash)
    ½ lbs. cubed cooked ham
    ¼ lbs. bacon (diced)


Directions

1.       Pour 2 cans of black beans & the tomatoes into a food processor or blender - Puree until mostly smooth. Set aside.
2.       Melt butter in a soup pot over medium heat. Add the bacon, onion & garlic, and then season with salt & pepper. Cook while stirring until the onion is softened. Slowly stir in the bean puree, remaining can of beans, beef broth, pumpkin puree. Mix until well blended, and then simmer for about 25 minutes or until thick enough to coat the back of a metal spoon. Stir in the ham, & heat through before serving.

Recipe takes about 15 minutes to prepare – 45minutes to cook. 




*Every effort is made when making these foods to use locally sourced products.  While it may seem like a larger investment of time or money, if you can keep your money local overall it benefits everyone in the community. 
**For some truly wonderful White Corn products, support the relatively local & positively NY  Ganondagan!   http://www.ganondagan.org/iwcp/shop



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