Friday, February 20, 2009

Salmon Chowder

3 TBS Butter
3/4 C Chopped Onion
1 tsp Garlic Powder
2 C Diced Potatoes
2-3 C Chicken Broth
1 tsp Salt
1 tsp Ground Black Pepper
1 tsp Dried Dill
1 Dried Bay Leaf
32 ounces (approx) Salmon Cubed
12 ounces Evaporated Milk
Frozen Corn (however much you like)
1 1/2 C Shredded Cheddar Cheese
Melt the butter in a large pot over medium heat. Saute onion and garlic until tender. Stir in potatoes, chicken broth, salt, pepper, dill and bay leaf. Bring to a boil and reduce heat. Cover and simmer for 20 minutes.
Stir in salmon, evaporated milk, corn and cheese. Stirring constantly, cook until heated through.
Originally, this recipe called for canned creamed corn, two diced carrots, more cheese, less broth and no bay leaf. It also used 2 CANS of salmon. I feel like I changed quite a bit. I haven't made this lately, but the cold weather has it on my mind.

Monday, February 9, 2009

Buttercream Icing

I keep being asked for this recipe, so here it is for you. This is the icing recipe I use for almost all of my icing needs. My kids have great memories of leftover icing in gramcracker sandwiches. I made the cake above for my daughter, Kaira Fern's baby shower when she was pregnant with our grandson, Mack. This recipe makes about 6 cups.

1 1/2 C good quality vegetable shortening
1/2 C margarine
1/2 tsp salt
2 tsp vanilla extract *
8 C sifted powdered sugar (2lbs)
4 Tbsp cold water**

Cream shortening and margarine. Gradually add sugar, one cup at a time beating at medium speed and scraping bottom and sides often. When all the sugar is added it will look dry. Add water, 2 Tbsp at a time while still beating at medium speed and scraping after each addition until light and fluffy, add vanilla.

Store in an air tight container in the frig when not in use. This icing can be stored for 2 weeks in the frig. Remix before using again.

*for whiter icing use clear vanilla extract, found at specialty stores, also higher quality margarine are lighter in color.
** for thinner icing substitute some or all of the water for light corn syrup. Experiment a little with it till you know what you like. I like to add light corn syrup to the regular recipe to thin it down for writing on cakes.