Italian Sausage Soup W/Tortellini * Swoop Bread * Carmel Apple Cheesecake Bars

Here are some more of my family’s favorites!   The Swoop Bread recipe is a family recipe from my dad’s side of the family.  They have a German ancestry and my guess is that it’s was called, simply, “Soup Bread”, but with the German accent it got translated into “Swoop Bread”.  It’s a dense, hearty bread that is perfect with soup!

The Carmel Apple Cheesecake Bars w/Streusel Topping is to die for!!  You definitely need to try these!!

Italian Sausage Soup w/Tortellini

 

1 lb. Italian sausage

1 c. chopped onions

2 garlic cloves, sliced

5 c. beef broth

1/2 c. dry red wine

2 cans diced tomatoes

1 c. thinly sliced carrots

1/2 tsp. dried basil l

1/2 tsp. dried oregano

1 (8 0z.) can tomato sauce

1 1/2 c. sliced zucchini

8 oz. cheese tortellini

3 T. chopped fresh parsley

1 medium green bell pepper, chopped

1/2 c. grated Parmesan cheese

Brown sausage, onions and garlic in 5 qt. Dutch oven.  Drain.  Add broth, wine, tomatoes, carrots, basil, oregano and tomato sauce.  Bring to a boil.  Reduce heat and simmer 30 minutes.

Stir in zucchini, tortellini, parsley and green pepper.  Cover, simmer an additional 20 to 25 minutes.  Sprinkle each serving with Parmesan cheese.

Swoop Bread

4 c. whole wheat flour

2 c. white flour

1 c. sugar

2 tsp. salt

1 qt. buttermilk

4 tsp. baking soda

Preheat oven 375 degrees.

Mix all together. Pour mixture into 2 greased loaf pans.

Turn down oven to 350 degrees.  Bake for 50-70 minutes.

 

 

Carmel Apple Cheesecake Bars w/Streusel Topping

 

2 c. flour

1/2 C/ brown sugar

1 c. (2 sticks) butter, softened

2 (8 oz.) pkgs. cream cheese, softened

1/2 c. sugar, plus 2 T., divided

2 eggs

1 tsp. vanilla

3 Granny smith apples, peeled, cored and finely chopped

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Streusel topping, recipe follows

1/2 c. caramel topping

Preheat oven 350 degrees.

In a medium bowl, combine flour and brown sugar.  Cut in butter with a pastry blender until mixture is crumbly.  Press evenly into a 9 x 13 pan lined with aluminum foil.  Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar with an electric mixer at medium speed until smooth.  Add eggs, one at a time, and vanilla.  Stir to combine.  Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 T. sugar, cinnamon and nutmeg.  Spoon evenly over cream cheese mixture.  Sprinkle evenly with Streusel topping.  Bake 30 minutes or until filling is set.  Drizzle with caramel topping.

Streusel Topping:

1 c. brown sugar

1 c. flour

1/2 c. quick cooking oats

1/2 c. (1 stick) butter, softened

In a small bowl, combine all ingredients.

 

To see who else is participating in Colleen’s (And Baby Makes 5) Back-To-School Fall Recipes Pool, click on the picture below!

Until Next Time. . .Kris