Cookies and Jams

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Our collection of recipes to nom while you listen to jams turned up to 11-dy.

We'll even give you song suggestions with our recipes!

If you want to join our group of merry bakers, email Sam at greeneggsandham76@gmail.com.

I have a slight addiction to Italian soups of late, and modified this recipe that I found on Food Network to make it more hearty and delish. Tuscan White Bean Soup 3 Tbsp Olive Oil 2 -3 Green onions, chopped, white and light green part only 1/2 small onion, diced finely 1 sage leaf (or 1/2 tsp rubbed sage) 3 15 oz cans Cannelloni beans, drained and rinsed 4 cups low sodium chicken (or veggie) broth 4 big cloves garlic, chopped in half 1 Tbsp corn starch 1/2 c half and half or milk 1/2 tsp freshly ground black pepper 1/2 tsp crushed red pepper flakes Place a medium, heavy soup pot over medium heat. Add oil and onions. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the sage and 2 cans of beans, stir to combine. Add stock and bring to a simmer. Add garlic and simmer until the garlic is softened, about 10 minutes. (Since I don’t like really brothy soups, I ladle out 1/2 cup of broth at this point. Whisk the corn starch into the 1/2 cup of broth and then pour back into the soup pot). Puree soup in two batches in a blender or use a hand blender to achieve a smooth texture. If you are using a stand blender, be careful to hold the lid tightly as hot liquids expand when blended. Once all soup is blended, add the 3rd can of beans, half and half, pepper and red pepper flakes. Stir to combine. Keep warm, covered, over very low heat. Serve with crusty Cibatta or farmhouse bread (or make a bread bowl). You can also add a cup of diced ham or smoked sausage after blending the soup if you like.

I have a slight addiction to Italian soups of late, and modified this recipe that I found on Food Network to make it more hearty and delish.

Tuscan White Bean Soup

3 Tbsp Olive Oil
2 -3 Green onions, chopped, white and light green part only
1/2 small onion, diced finely
1 sage leaf (or 1/2 tsp rubbed sage)
3 15 oz cans Cannelloni beans, drained and rinsed
4 cups low sodium chicken (or veggie) broth
4 big cloves garlic, chopped in half
1 Tbsp corn starch
1/2 c half and half or milk
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes

Place a medium, heavy soup pot over medium heat. Add oil and onions. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the sage and 2 cans of beans, stir to combine. Add stock and bring to a simmer. Add garlic and simmer until the garlic is softened, about 10 minutes. (Since I don’t like really brothy soups, I ladle out 1/2 cup of broth at this point. Whisk the corn starch into the 1/2 cup of broth and then pour back into the soup pot).
Puree soup in two batches in a blender or use a hand blender to achieve a smooth texture. If you are using a stand blender, be careful to hold the lid tightly as hot liquids expand when blended. Once all soup is blended, add the 3rd can of beans, half and half, pepper and red pepper flakes. Stir to combine. Keep warm, covered, over very low heat.
Serve with crusty Cibatta or farmhouse bread (or make a bread bowl).

You can also add a cup of diced ham or smoked sausage after blending the soup if you like.

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