Molly’s Spiced Fresh Tomato Cream Soup

Molly’s Spiced Fresh Tomato Cream Soup

One of Molly’s fabulous soups! A late-summer, autumn delight. Freeze the tomato base to use in the depths of winter.

8 firm ripe tomatoes, cut in half
1 onion, quartered
2 Tbsp sugar
1 bay leaf
2 vegetable bouillon cubes
½ tsp salt
¼ tsp pepper
¼ tsp cinnamon
1/8 tsp ground cloves
½ cup homemade Thick White Sauce
1 cup light cream

Tomato Base: Bring tomatoes, onion, sugar, bay leaf, bouillon cubes, salt, pepper, cinnamon and cloves to boil in large saucepan. Simmer, covered, 1 hour. Remove from heat, discard bay leaf, and process base in batches in blender on coarse pulse. Set aside.   (May be prepared in advance & frozen if desired.)

Prepare Thick White Sauce from favourite recipe.

Combine in large saucepan ½ cup thick white sauce and light cream. Set over low heat, stirring constantly, until smooth and thoroughly heated. Add the tomato base gradually while stirring. Heat to serving temperature. Serve with croutons or grated cheese or sour cream.


Whipped Shortbread

  • 1 lb. butter
  • 3 cups flour
  • 1 cup icing sugar
  • 1 tsp vanilla
  • ½ cup corn starch
  • Glacé cherries (optional)

Beat all ingredients like whipped cream.

Drop from spoon onto greased cookie sheet.  Decorate with pieces of cherry or cake decs, if desired.

Bake at 325º for about 15 minutes – do not brown.

Makes 8 – 9 dozen.

French Apple Cake


  • 3 large apples peeled, cored and chopped
  • 1 cup self-rising flour *
    (or 1 cup flour, 1 tsp salt, 1 Tbsp baking powder, mixed well)
  • 1 teaspoon baking powder
  • 3/4 cup sugar
  • 6 tablespoons milk
  • 4 tablespoons unsalted butter, melted
  • 4 medium eggs, beaten (set aside 2 Tbsp for topping)
  • 1 teaspoon nutmeg


  • 2 Tbsp beaten egg
  • 3 tablespoons butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla

Preheat the oven to 325. Butter a deep 9″ round baking pan (which will double as the serving container).

Put chopped apples into pan, spreading evenly. Beat remaining cake ingredients into a smooth batter (I use a food processor). Pour over apples in pan. Level the top, then bake for 40 – 45 minutes until lightly golden.

Combine topping ingredients, mixing well.

Remove cake from oven and spoon topping over cake. Return cake to oven for additional 20 – 25 minutes, until golden brown.

Cool cake on rack, and serve from pan.

Ardith’s ChickPea and Yam Stew

  • 2 Tbsp olive oil
  • 2 medium onions, thinly sliced
  • 1 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 2-1/2 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large yam, peeled and cut into 1/2 inch cubes
  • 6 pitted prunes, chopped
  • 2 Tbsp minced fresh cilantro
  • 1 – 2 tsp garam masala
  • Salt and pepper to taste

Heat oil in pan over medium heat. Add onions and cook until golden ~ 5 minutes. Add ginger and garlic; cook until fragrant (about 1 minute). Stir in cumin and cinnamon, garam masala and cook just until spices smell toasty ~ 30 seconds.

Add broth, chickpeas, yam and prunes; bring to a boil. Reduce heat, cover pan, and simmer, stirring once or twice, until yam is tender ~ about 10  minutes.

Stir in cilantro; add salt and pepper to taste.

Ardith, Gibsons

Ranch Pudding

My maternal grandma’s sweet saucy dessert from frugal bygone days.

Bring the following ingredients to boil in a saucepan  Boil 5 minutes, remove from heat and set aside.

  • 1 cup brown sugar
  • 2-1/2 water
  • 1 Tbsp butter or margarine
  • 1/4 cups Bisquik (or 1-1/4 cups flour, 2 Tbsp margarine, 2 tsp powder, 1/8 tsp salt)

While sauce boils, combine:

  • 2/3 cup brown sugar
  • 2/3 cup raisins
  • 1/2 cup milk
  • 1 tsp vanilla

Pour sauce into 8″ square pan. Spoon in batter.

Bake at 375° for 45 minutes, until beautifully browned on top.

Serve warm.