Andrea made this for me and it was sooooo good that I am posting it here so that I don't forget it. Enjoy!!!
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."
PREP TIME: 10 Min
COOK TIME: 35 Min
11/8/08
Pumpkin Crisp
1 box moist yellow cake mix
1 can pumpkin
1 12 oz. can evaporated milk
3 eggs
1 1/2 cup sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 c chopped pecans
1 c. melted butter
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice, and salt. Pour into greased 9x13 pan. Top with cake mix, sprinkle pecans over cake mix and pour melted butter on top. Bake at 350 degrees for 50-55 min. (I like to serve it warm with vanilla ice cream) Thanks to Lauren for the recipe.
1 can pumpkin
1 12 oz. can evaporated milk
3 eggs
1 1/2 cup sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 c chopped pecans
1 c. melted butter
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice, and salt. Pour into greased 9x13 pan. Top with cake mix, sprinkle pecans over cake mix and pour melted butter on top. Bake at 350 degrees for 50-55 min. (I like to serve it warm with vanilla ice cream) Thanks to Lauren for the recipe.
Subscribe to:
Posts (Atom)