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Archive for March, 2011

This is a very basic winter squash soup recipe.  You can use any kind of winter squash you have on hand, though butternut is the classic soup squash. 

Squash Soup

 2 T oil

2 onions, chopped

2 stalks celery, chopped

2 T chopped ginger root

1 tsp curry powder

6 C. diced squash/pumpkin

2 apples, peeled, cored & diced

5 C. stock

1 C. coconut milk

½ tsp each salt & pepper

½ tsp lime juice

1 tsp coriander or parsley

Sauté onions, celery & ginger in oil.  Add curry.  Add squash, apples and stock; bring to a boil.  Cover and simmer until tender.  Add coconut milk.  Put through food processor until smooth; season with spices.  Stir in lime juice right before serving.

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Pretty Pumpkin Cinnamon Buns

This recipe is a great way to use your frozen pumpkin puree!  It comes from Taste of Home (http://www.tasteofhome.com/recipes/Pretty-Pumpkin-Cinnamon-Buns).  We usually cut down on the amount of sugar called for and eliminate the icing as they’re a little too sweet for us.

Pretty Pumpkin Cinnamon Buns

Dough:

2 T active dry yeast

1/2 C. warm water (110-115F)

4 eggs

1 C. shortening

1 C. pumpkin puree

1 C. warm milk (110-115F)

1/2 C. sugar

1/2 C. packed brown sugar

1/3 C. instant vanilla pudding mix

1/3 C. instant butterscotch pudding mix

1 tsp salt

7-8 C. flour

Filling:

1/4 C. butter, melted

1 C. packed brown sugar

1 tsp ground cinnamon

Icing:

3 T water

2 T butter, softened

1 tsp ground cinnamon

2 C. confectioners’ sugar

1 1/2 tsp vanilla extract

In a large mixing bowl, dissolve yeast in warm water.  Add eggs, shortening, pumpkin, milk, sugars, puttding mixes, salt and 6 cups of flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hr.

Punch dough down, divide in half.  Roll each portion onto a 12×8″ rectangle; brush with butter.  Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Cut each into 12 slices (non-mint dental floss works well for this!).  Place cut side down in two greased 9x13x2″ pans.  Cover and let rise until doubled, about 30 min. 

Bake at 350F for 22-28 minutes or until golden brown.  In a small mixing bowl, combine the water, butter and cinnamon.  Add confectioners’ sugar and vanilla; beat until smooth.  Apread over buns.  Serve warm.

Yield: 2 dozen

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