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07 Oct '13

Corn Chowder with Shrimp

Posted by Annie Messing in Recipes

For several years now, this chowder recipe has been a favorite fall soup for my family.

I learned to make it when we lived in New England...and especially this time of year, when there's a deepening chill in the evening air, spoonfuls of thick corn chowder really hit the spot. Enjoy!

Corn Chowder with Shrimp (serves 12)

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 cans creamed corn + 2 bags of frozen corn (total amount of corn should be 60 oz.)
2 cups milk
2-3 tsp. salt 
1 tsp tarragon
1 tsp. celery salt
1 tsp. onion salt
1 lb. cooked shrimp (tails removed)

Cream sauce: 2 Tbsp. butter, 2 Tbsp. flour, 1 cup milk

Directions: In a large stock pot, saute celery and onion in butter. Add all other ingredients except the frozen corn. In another saucepan, make the cream sauce by melting the butter until it is bubbling. Keeping the heat low, add in flour, then the milk. When sauce has thickened, add in frozen corn and mix well. Pour contents of saucepan into the stock pot and simmer for 20-30 minutes. Add half and half to taste.

24 Sep '13

Gluten-Free Pumpkin Cookies

Posted by Annie Messing in Recipes
If Brimful was a "real" shop, where you could walk in and browse, I’m pretty sure these pumpkin cookies would be up at the register counter, enticing you with its delicious pumpkin scent. Shopping and eating, it's a great combination, isn't it? Being online doesn't mean we can't still share some of this pumpkin goodness with you though! One batch makes enough for the whole family...enjoy!

 

pumpkin cookies

 

Gluten-Free Glazed Pumpkin Cookies

I adapted this recipe from one using wheat-flour. To make this recipe the original way: swap wheat for gluten-free flour and increase baking soda and baking powder by 1/2 teaspoon each. I also changed the glaze by using almond extract instead of vanilla. 

2 1/2 cups Pamela's Baking & Pancake Mix (my go-to gluten-free flour mix)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups evaporated sugar cane
1/2 cup butter (1 stick), softened
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract

1) Preheat oven to 350° F. Lightly grease two baking sheets.

2) In a medium mixing bowl, combine gluten-free flour, baking soda, baking powder, cinnamon, nutmeg and salt.

3) In a second mixing bowl, beat together sugar and butter until well-blended. Add in pumpkin, egg and vanilla extract until smooth.

4) Slowly beat in the flour mixture to the sugar mixture.

5) Drop cookie dough (a regular spoon works well) onto baking sheets. Place cookies about an inch apart.

6) Bake for 15 to 18 minutes or until edges are firm (at elevation, I baked for the full 18 minutes).

7) Cool on baking sheets for a few minutes, then remove to wire racks to cool completely.

8) Using a fork, drizzle sugar glaze (see recipe below) over cookies.

Glaze ingredients:

2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon almond extract
Mix until smooth. If too stiff, heat in microwave for 10-15 seconds.