Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Cheese soup like that served at Scallions in Little Rock is a frequent request from Alley Kats. The popular Heights eatery has been serving the signature soup (along with its delicious chicken salad and crab bisque) for more than 20 years.
This recipe is not the Scallions recipe, but it does make a tasty pot of soup.
Cheddar Cheese Soup
1 tablespoon butter
1/2 cup chopped carrot
1/2 cup sliced celery
1/2 cup chopped sweet red bell pepper
1/4 cup thinly sliced green onions
1 cup chicken broth
1/3 cup all-purpose flour
3 cups whole milk, divided use
1/2 teaspoon instant chicken bouillon or chicken base (paste)
1/4 teaspoon ground black pepper
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded American cheese
In a saucepan, melt butter over medium heat. Add carrot, celery, red bell pepper, green onions and cook, stirring, until vegetables are beginning to soften. Stir in chicken broth; bring to a boil and cook 5 minutes or until tender. Puree until smooth and return to pot.
Place flour in a small bowl, and gradually stir in about 1 cup of the milk; mix until smooth. Add flour-milk mixture to pureed vegetables in saucepan along with the remaining milk, the bouillon granules and pepper. Cook, stirring, until mixture is thickens. Cook, stirring, 1 minute more. Add cheeses and stir until cheese melts. Serve immediately.
Makes about 51/2 cups.
Several readers have sent recipes for hermits and Russian rocks as requested late last year by Betsy Berry.
This one from Betty Garner is from a 1980 Texarkana YWCA cookbook.
Garner notes the cookies freeze well.
Hermit Cookies
1 cup Crisco shortening
2 cups brown sugar
2 eggs
3 1/2 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup strong coffee
1 cup raisins
1 cup chopped nuts
Heat oven to 350 degrees.
Cream shortening and sugar. Add eggs, one at a time, and beat well. Mix dry ingredients and add alternately with coffee. Add raisins and nuts last. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes.
Makes 7 to 8 dozen.
This one shared by Ruth Douglass is from Southern Sideboards published by the Junior League of Jackson, Miss.
Russian Rocks
1 cup butter, margarine or shortening
1 cup granulated sugar
1 cup brown sugar
1/2 cup light corn syrup
3 eggs OR 6 egg yolks
1/2 teaspoon baking soda
1/2 cup buttermilk
3 1/2 cups all-purpose flour
1 (16-ounce) box dates, chopped
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 to 1 1/2 teaspoons vanilla extract
Pinch salt
4 cups pecans, broken
Heat oven to 350 degrees.
Cream butter and sugars. Add corn syrup. Beat in eggs. Mix soda with buttermilk and add to egg mixture. Sprinkle a little flour over the dates; then mix the remaining flour with the spices and add to egg mixture. Add the vanilla and salt, then add the pecans and dates. Blend well. Drop on foil or greased pans. Bake 15 minutes.
Makes 150 to 160 small cookies.
LeeAnn Turner shares this recipe for English Rocks from Penzeys spices. If you didn't get your fill of fruitcake or if you have ingredients left over, this recipe is an ideal fix.
English Rocks
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 to 2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/4 to 1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon ground ginger
1 cup butter, softened
1 1/2 cups firmly packed dark brown sugar
3 eggs
1 tablespoon vanilla extract
1/2 cup buttermilk
8 ounces candied red cherries, chopped
8 ounces candied green cherries, chopped
6 candied pineapple rings, chopped
2 cups chopped dates
6 cups chopped walnuts
2 to 3 tablespoons brandy, optional
Heat oven to 400 degrees.
In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, cloves, allspice and ginger. Set aside.
In an extra-large mixing bowl, beat the butter and brown sugar until light and fluffy. Add the eggs, vanilla and buttermilk and mix thoroughly. Gradually add the flour mixture and mix well. Fold in the candied fruit, dates and walnuts.
Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 18 to 20 minutes. Immediately after removing from the oven, brush cookies with brandy (if using). Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container.
Makes about 6 dozen cookies.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 01/14/2015