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Cooking with Cottey

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Onion Soufflé and Apricot Onion Jam

Onion Souffle

8-12 servings

This is rich so small servings are recommended. This dish is a favorite of President Judy Rogers and her husband, Glenn. The apricot onion jam is optional yet it provides a nice balance to the richness of the creamy souffle. It can be made ahead 1-2 days and just brought to room temperature before serving. The jam is also very good with grilled or roast pork.


1 cup                          Onion, finely chopped

1 (8oz.) pkg.               Cream Cheese, softened

3/4 cup                       Grated Parmesan

1/3 cup                       Real Mayonnaise

1                                  Egg


Pat dry the chopped onion with a towel. Mix all ingredients in a bowl, stirring well to blend. Spread mixture evenly into a lightly-oiled 8"by 8" pan. Bake in a 425F preheated oven for 15 minutes or until golden brown on top. Cut into squares and top each serving with a teaspoon or so of jam (optional).




makes 1 cup


1 1/2 cups                   Onion, quartered lengthwise, thinly sliced crosswise

1 tbsp.+ 1 1/2 tsp.      Butter

2 tbsp.+ 2 tsp.            Sugar

1/4 tsp.                        Salt

1/8 tsp.                        Black Pepper

pinch                           Crushed Red Pepper flakes

1/4 cup                        Dry White Wine

1 3/4 tsp.                     Red Wine Vinegar

1/2 cup, packed         Dried Apricots, thinly sliced


Cook onion, butter, sugar, salt, pepper and red pepper flakes, covered, in a heavy skillet over low heat, stirring occasionally until onion is soft, about 25 minutes.

Add wine, vinegar and apricots and simmer, uncovered, stirring occasionally, until thick, 20-25 minutes. Serve at room temperature.

Almond French Toast

Almond French Toast

6 servings


6 slices                     Texas Toast, left out to dry 4 hours (or overnight)

2                               Eggs

1/2 cup                     Milk

1/2 tsp.                     Almond Extract

2 tbsp.                      Butter or Margarine


Almond Butter:

6 tbsp.                      Butter, softened

1 tbsp.+1 1/2 tsp.    Powdered Sugar

1/2 tsp.                     Almond Extract

as needed                Powdered Sugar


Trim the crusts and slice bread diagonally for triangle shapes; set aside. Stir together the eggs, milk and almond extract and place in shallow pan; set aside.


For Almond Butter: Combine butter, sugar and almond extract in bowl. Beat by hand or with electric mixer until smooth. Chill until slightly firm, about 10 minutes.


Meanwhile, heat 1 tablespoon of butter in a skillet. Dip 6 bread triangles into egg mixture, turning to coat both sides. Cook in butter until golden brown on both sides. Transfer to a serving plate and keep warm. Repeat procedure with remaining bread slices, egg mixture and butter.


Dollop each slice with a teaspoon or so of the almond butter in the center (or spoon almond butter into a pastry bag fitted with a decorative tip and pipe butter onto center of each slice of toast). Sprinkle powdered sugar over all. Serve warm with maple syrup on the side.

Baked Potato Soup

Baked Potato Soup

8 servings

Without a doubt this is our most popular soup. Although fairly mild in flavor, it is sought after by many on campus for its comforting, creamy texture made complete with shredded cheese, chopped bacon, green onion and sour cream or any combination thereof. Cottey uses vegetable broth for the benefit of vegetarians on campus, but chicken broth also works well.


6 tbsp.                   Butter or Margarine

1/2 cup                  All-Purpose Flour *may use Gluten-Free Flour*

2 3/4 cups              Vegetable Broth or Chicken Broth

2 cups                    Milk

2 cups                    Half and Half

4 1/2 cups              Baking Potatoes, peeled, diced

1 3/4-2 tsp.            Seasoning Salt

1/8 tsp.                   White Pepper


1/2 cup                   Green Onions, sliced thin

8 slices                    Bacon, cooked crisp, crumbled

1/2 cup                   Sour Cream

1 cup                       Shredded Cheddar Cheese


Boil diced potatoes until just tender, about 10 minutes. Drain and set aside (do not rinse).


Melt butter in heavy-bottomed soup pot. Stir in flour and whisk until smooth. Cook this mixture (called a roux) for 2 minutes over low heat *make sure the roux bubbles for 2 minutes*, stirring constantly. Add broth gradually while stirring; *ensure no flour remains in the bend of the pot bottom and there are no lumps. Stir in milk and half and half; continue stirring until smooth.  Add seasonings and whisk.  *Continue cooking and stirring often until the mixture thickens and coalesces so that the seasonings do not separate after stirring.  When thickened properly, it will stick to the sides and spoon.


Stir in cooked potato. Serve soup hot with toppings of choice on the side.




5-6 servings


There are many variations to the hot brew called wassail. It was traditionally a drink consisting of ale or wine, sweetened with sugar and flavored with spices. The name evolved from a Norse saying "Ves heill," which means "be in good health." There was a recipe on file at Cottey that called for cider, spiced tea, grapefruit juice and loganberry juice. This recipe is an adaptation of that earlier version.

1 qt. unfiltered apple cider

¾ cup orange juice

½ cup pineapple juice, stirred well

1 cup cranberry juice

¼ t lemon juice

6 T brown sugar

Dash ground cinnamon

Dash ground cloves

2 cinnamon sticks

½ t. vanilla extract


5-6 cinnamon sticks for garnish

Combine all ingredients except vanilla in a large saucepan, simmer over low heat for 15 minutes. Before serving, add vanilla.


Add a cinnamon stick to each mug. Serve hot.


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