With all the running around we’ve been doing to prepare for the holidays, it was nice to come in from the crisp late autumn air to make a nice, warm, comforting bowl of soup with bread fresh from the oven. Both of these recipes come from The All New Good Housekeeping Cookbook.
We used 1 pound of unpeeled Red Potatoes for this soup which added a little color after it was blended. The recipe says this soup is great warm, or chilled. I think it’s so good warm that I haven’t tried it chilled, but it couldn’t be easier.
This is the first time we’ve made Corn Bread in our Cast Iron skillet, and it’s the best we’ve ever made! Our friend, Donna, told us how good it was, so we decided to try it – we’re never going back to a glass baking dish!
The only change we made to this recipe was to add 2 Tablespoons of Sugar to the Flour mixture.
I softened the remaining 4 Tablespoons of Butter in the microwave for 10 seconds and stirred in 1 Tablespoon of Honey to make wonderful Honey Butter.
Charleston Christmas door
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!