Hootenanny, Creamy Potato Soup

Cheryl and Sarah, overlooking Lake Winnipesaukee


The Ayer Family’s favorite birthday breakfast!

Hootenanny

Topping:

2-3 c. of fresh strawberries, cut-up

2 T. sugar

Sour cream

Brown sugar

​Batter:

​4 (12 fl. oz.) crocks

​4 T. butter

​1-1/2 c. milk

​3/4 c. flour, unsifted

​1/3 c. sugar

​3 eggs

​1/4 t. salt

Preheat oven to 400 degrees. Put 1 T. butter into each crock. Bake about 5 minutes, or until the butter melts and bubbles. (Make sure that the butter does not burn)

While the butter is heating, mix the milk, flour, sugar, eggs and salt on medium speed in the blender until smooth. Remove crocks from the oven, pour 2/3 c. mixture into each crock, and return to the oven. Adjust the heat to 450 degrees and bake for 20 minutes. Now…lower the heat to 350 degrees and bake about 10 minutes longer. (Do not undercook!) The Hootenanny should be very puffed and browned. (If it isn’t puffed and browned, cook a few minutes longer.) As the hootenanny cooks, prepare the strawberries and sprinkle with the sugar. The Hootenanny will “fall” after it is taken out of the oven and it begins to cool. Serve with sugared strawberries, sour cream and brown sugar. This is very delicious! Surprisingly enough, it also tastes good cold.

Yield: 4 servings 

Optional: Bake in a glass 9” pie plate. Crocks are the preferred method though. 

by Cheryl, Barbara's daughter

HAPPY BIRTHDAY TO SARAH TODAY!!

TWO DECADES :D

Check out the birthday girl in the left column!)

My mom makes up this recipe every time she cooks potato soup, 

so it's not an official recipe; I had to try to write it in "recipe language." haha 

All the credit goes to my mom, though.  

It's an apartment favorite amongst me and my roommates! 

Creamy Potato Soup

5-6 potatoes

1/2 lg. onion, cut

1/2 c. butter

2/3 c. flour

5 c. milk

1 c. chicken broth

cheese

sour cream

green onions, cut

bacon bits

Cut up potatoes.  Boil.  Drain.  Sauté onion.  Melt butter in a large pot.  Slowly add flour.  (Make sure it doesn't stick to the bottom of the pot or else it will burn.)  Slowly whisk in milk.  Add chicken bouillon.  Stir frequently.  Add potatoes and onion to milk base.  Thicken with instant potatoes or half and half.  Add salt if desired.  Serve with cheese, sour cream, green onions, and bacon bits.

by Sarah, Barbara's granddaughter/Cheryl's daughter