Panera Bread's Baked Potato Soup

Panera Bread is one of my favorite places to hang out . . . rarely do I miss out on a cup of this awesome soup.


4 large baking potatoes
5 slices bacon
1/2 cup butter
1 large onion, diced
1/2 cup all-purpose flour
6 cups milk
2 teaspoons coarse salt
1 teaspoon pepper
1 1/2 cups (6-ounces) grated cheddar cheese, divided
1 cup sour cream


Preheat oven to 400 degrees

Scrub potatoes well and prick several times with fork; bake approximately 1 1/2 hours to 2 hours. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp; set aside. Discard skins.

Cook bacon until crisp. Drain, reserving drippings, crumble, and set aside.

In a large soup pot over low heat, add reserved bacon dripping and butter. Add onion and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined; cook for several minutes, but do not let brown. Gradually add milk and bring to a boil, stirring constantly, until thickened. Add potato, salt, pepper, crumbled bacon, and 1 cup cheese.

Stir while cooking until cheese is melted, add in sour cream. Additional milk may be added to adjust thickness.

Cherry Chocolate Cobbler

1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 c. milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 c. nuts, finely chopped


Preheat oven to 350 degrees.

In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are the size of large peas.

Melt Nestle's semi-sweet chocolate morsels over hot (not boiling) water. Remove from heat and cool slightly at room temperature (about 5 minutes).

Add milk and egg to melted chocolate and mix well.

Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts.

Bake at 350 degrees for 40 - 45 minutes.

Serve warm with heavy cream.

Makes 6 servings.

Coconut Oatmeal Crispies

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flour
1 cup flaked coconut
1 tsp baking soda
1 tsp salt

In a mixing bowl, cream the shortening and both sugars until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the vanilla.

Combine the oats, flour, coconut, baking soda, and the salt. Gradually add to the creamed mixture.

Shape into two 6 inch rolls. Wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm.

Unwrap the dough and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 F for 8 to 10 minutes or until golden brown.

Remove to the wire racks to cool. Makes 4 dozen

Caramel Cream Sandwich Cookies

Cookies:
3/4 cup packed brown sugar
1 cup butter, softened
1 egg yolk
2 cups flour

Frosting:
2 tbsp butter (do not use margarine)
1 1/4 cups powdered sygar
1/2 tsp vanilla
4 to 5 tsp milk

In a large bowl, beat the brown sugar and 1 cup butter with an electric mixer on medium speed. Scrape the bowl occasionally until light and fluffy.

Beat in the egg yolk.

On low speed, beat in the flour until well blended.

If necessary, cover with plastic wrap and refrigerate for 15 minutes for easier handling.

Heat the oven to 325 F.

Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With a fork dipped in flour, flatten each ball to 1 1/2 inches round.

Bake for 10 to 14 minutes or until light golden brown. Cool for 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Meanwhile, in a 2-quart saucepan, heat 2 tablespoons butter over medium heat, stirring constantly, until light golden brown. Remove from the heat. Stir in the remaining frosting ingredients. Add enough milk until smooth and spreadable. Spread 1 teaspoon of frosting between the bottoms of pairs of cooled cookies.

Makes 30 sandwich cookies



Recipe Source: Pillsbury Bake-Off - Helen Beckman