Charlotte Hubbard — Light…Love…Laughter

What’s Cookin’?

I LOVE to cook, like Elena Velez in my new book, LAW OF ATTRACTION, so a recipe page seems like a great way to share yet another thing I—and my characters—spend quality time doing! I’ll be giving you the recipes for the food featured in my books, as well as other seasonal foods that have become my favorites over the years. FEEDING PEOPLE has become one of my personal missions, because it’s about more than food—it’s about putting love into what I do! It’s about sharing an intuitive talent to make others feel good, right down to their souls!

Let me know how you like these recipes—and share your favorites in an email or on my blog!

Recipes

When it’s cold outside, who doesn’t crave comfort food? Here’s an easy recipe for Italian Vegetable Soup, Banana Corn Muffins to go with it—and chewy Lemon Raisin Crisscross cookies for dessert! They all freeze well and you can easily double the recipes.

Lemon Raisin Crisscross Cookies

¼ C. shortening (like Crisco)
¼ C. butter or margarine
¾ C. sugar
1 egg
½ tsp. lemon extract
½ tsp. grated lemon peel
1 ¾ C. flour
¾ tsp. cream of tartar
¾ tsp. soda
1 C. raisins

Preheat oven to 350. Put parchment paper on cookie sheets or spray them. Cream the shortening, margarine and sugar, and then mix in the egg and extract. Stir the dry ingredients together and blend into the dough, adding the raisins last. Roll into 1” balls and place on the cookie sheets—press in a criss-cross design with a fork dipped in sugar. Bake 8-10 minutes. Makes about 3 doz.

Banana Corn Muffins

Makes 11 or 12

1 C. flour
¾ C. yellow cornmeal
¼ C. sugar
1 T. baking powder
1 tsp. cinnamon
¾ C. mashed ripe banana (about 2 bananas)
½ C. milk
½ C. vegetable or canola oil
1 egg

Preheat the oven to 350. Spray your muffin pan or prep paper muffin cups. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and cinnamon. In a measuring cup, mix the milk and oil with the egg until blended. Stir liquids and mashed banana into the dry ingredients until well moistened. Divide the dough into the muffin cups and bake about 10 minutes, or until the tops are just firm—don’t overbake! These freeze well.

Italian Vegetable Soup

1 lb. bulk Italian sausage OR low-fat Italian turkey sausage
1 large onion, chopped
1 46-oz. can tomato juice
2 large cans diced tomatoes with Italian herbs
2-3 pkg. frozen vegetables (Italian, Fiesta mix, chopped spinach, peas, chopped broccoli, etc)
Canned, rinsed beans (like pintos or reds) if you like
2-3 large bay leaves
4-6 chicken or beef bouillon cubes and/or can of chicken broth
Salt, pepper, garlic powder, Italian seasonings and dillweed to taste
Water to suit (probably a quart or so)
1 1/2 C. small pasta like ditalini or shells

In a large soup kettle/Dutch oven, brown the sausage with onion until no longer pink. Drain on paper towel, and break into smaller pieces. Discard grease in the pot–then put the meat and onions back in, along with the veggies, juice and seasonings (you might want to cut some of the frozen veggies smaller). Simmer at least 30 min., so veggies get cooked, stirring occasionally and adding water to allow room for the pasta to expand. Add in the pasta and simmer another 15-30 minutes. Remove bay leaves and serve. Freezes well.

Hint: the secret to this soup is seasoning the liquid! Don’t be afraid to add lots of garlic powder and especially the dillweed, which brings out a richer tomato taste.