Sweet Dreams Soup Recipes

TURTLE SOUP

Steps:

• Put the chopped chocolate in a mixing bowl. Put the half-and-half and coffee beans in a saucepan and bring to a boil over medium-high heat. Pour over the chopped chocolate and whisk until the chocolate is melted and the mixture is smooth. Add the corn syrup and vanilla and whisk together. Pour through a strainer into a serving pitcher. If you're not serving immediately, chill until serving. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.) When ready to serve, heat the caramel sauce in the microwave. Heat the pitcher of chocolate soup in the microwave. Put a scoop of butter pecan ice cream in each of 8 serving bowls and drizzle with caramel sauce. At the table, pour the hot chocolate soup around the ice cream.
• Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.

FOOTHILLS HOUSE SWEET DREAMS COOKIES

Steps:

• Cream butter and mix in brown sugar, egg and vanilla.
• Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
• Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
• Refrigerate until dough is firm.
• Preheat oven to 375ºF. Lightly grease baking sheets.
• Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
• Arrange on prepared baking sheets at least 2" apart.
• Bake 10 minutes.
• Cool 5 minutes on the sheets before transferring to racks to cool completely.
• Store in airtight container.

SWEET DREAMS SOUP

Steps:

• Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
• Melt the butter in a soup pot on medium heat.
• Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon.
• Add the celery, the remaining carrots, the cooked potato, and the potato broth.
• Add 1 cup water, and stir.
• Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
• In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
• Return the blended soup to the soup pot, and stir.
• Ladle into bowls and garnish.