do we want recipies????
Yes.
And I'd like the 6 Milky way bars on the side too!!!
Here they come:
Canadian Cheddar Cheese Soup from Le Cellier
serves 10
1/2 pound of bacon, cut into 1/2 inch pieces
1 medium red onion cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 TBSP butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 TBSP Tabasco sauce
1 TBSP Worcestershire sauce
Coarse salt, freshly gound pepper to taste
1/2 cup warm beer
chopped scallions or chives for garnish
1. In a 4 or 5 quart Dutch oven, cook the bacon, stirring over medium heat for about 5 minutes or until lightly browned.
2. Add the red onion, celery, and butter and saute until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whhisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, slat & pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.
Pretzel Breadsticks
2 1/4 Tsp dry yeast
1 1/4 cups warm water
3 1/4 cups bread flour
2 tsps salt
1/4 cup butter, softened
3 TBSP baking soda
2 quarts water
1 large egg yolk mixed with a TBSP or 2 of water
coarse salt
In a small bowl, whick the yeast and 1/4 cup of the water until smooth. In the bowl of a heavy duty mixer fitted with the dough hook, combine the remaining 1 cup water, bread flour, yeast mixture, salt & butter. Mix at slow speed for 3 minutes, scraping down the sides o te bowl and the hook as necessary and the mixture blends evenly. when the ingredients are well combined, increase the speed to high and continue mixing and occasionally scrapping until the dough is firm and elastic (about 8 minutes). If the mixture is too firm for the mixer to handle, finish kneading it by hand. Turn the ball of dough out onto a lightly flowered work surfasce and let rest for 5 minutes, loosely covered with a kitchen towel. Line a baking sheet that will fit in your freezer with parchment paper and set aside. Cut dough into 8 equal pieces. Roll each into a long cylinder about 1 inch in diameter. With the palms of your hands, roll each cylinder into a rope about 12 inches long of even thickness. Place on the prepared baking sheet.
When dough is all shaped into sticks, let it sit in a very warm, moist place to rise until almost doubled in size (about 30-50 minutes). Freeze the rised pretzel dough uncovered on the baking sheet for at least 2 hours and up to 24 hours. The dough should be frozen solid.
Before removing the pretzels from the freezer, combine the baking soda and water in a large sauce pan and bring it to a simmer. Preheat the oven to 425 degrees. Remove pan from the freezer and using a large flat skimmer, dip each frozen pretzel stick in simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the pretzels with the egg & water mixture, then sprinkle with coarse salt. Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower oven temperature to 375 degrees and bake for 8-12 minutes more.
Milky Way Cake from Beaches & Cream
6 regular size Milky Way bars
4 eggs
1/2 tsp baking soda
2 sticks butter
2 cups sugar
1 1/2 tsp vanilla
2 1/2 cups flour
1 cup buttermilk
glaze recipe
1 bar German sweet chocolate
1 TBSP butter
1/4 cup water
1 cup confectioners sugar
1/8 tsp salt
1/2 tsp vanilla
Preheat oven to 350 degrees.
Over low heat, melt Milky Way bars and 1 stick butter. Set aside. Cream other stick of butter with sugar and eggs; mix well. Add Milky Way mixture and beat with mixer until batter is all one color. Pour into greased and floured Bundt-style pan and bake for 1 hour or until toothpick inserted comes out clean.
For the glaze: In small saucepan, melt cocolate and butter with water. Comine sugar and salt and gradually stir in chocolate mixture. Andd vanilla and spread on cake.
--few tips/suggestions from DH: sift the powdered sugar so it doesn't lump in the glaze. Let the glaze cool a bit before spreading on cake.
Hope you feel better soon!
Can you imagine explaining that at the urgent care if it hadn't gone away soon???
The store is a great place to get a loaf of bread, hunk of cheese and a bottle of wine.
mmmmm 
