Archive for August, 2010

Squash soup

3 tablespoons butter
1 medium onion, diced
6 cups acorn squash, cleaned and roasted.
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
1/4 cup whiskey
5 cups chicken stock or canned chicken broth
2 cups heavy cream (I omitted this part)
1/2 cup honey
1 teaspoons cinnamon
1 teaspoons nutmeg
1 teaspoon of ground ginger
Salt and pepper to taste


Place butter in 4-quart saucepan and saute onions over medium heat until onions turn opaque.
Add squash, ginger, garlic and saute an additional 2 minutes.
Add whiskey.
Add chicken stock and simmer for 20 minutes.
Add all other ingredients and simmer for 5 or more minutes.
Smash all ingredients in saucepan with a large wooden spoon or puree in blender if you prefer the smoother texture,
add salt and pepper to taste.


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Applesauce Cake

5-Star applesauce cake
(NOTE: I don’t normally frost it.)

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup shortening
1 cup white sugar
1/2 cup water
1 egg
1/2 cup chopped walnuts
1 cup chopped raisins
1 (16 ounce) jar applesauce

1 (8 ounce) package cream cheese
1 tablespoon milk
1 teaspoon vanilla extract
5 1/2 cups sifted confectioners’ sugar
1/3 cup orange juice

1.Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9×13 inch pan or 2 – 8 inch round pans.
2.Sift together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. set aside.
3.In a large bowl, cream shortening and sugar until light and fluffy. Mix in water and egg. Add flour mixture alternately with applesauce and mix thoroughly. Fold in nuts and raisins.
4.Pour into pan and bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until a toothpick inserted into center of cake comes out clean. Cool and frost with cream cheese frosting.
5.To make frosting: In a medium bowl, beat cream cheese until smooth. Add milk and vanilla and mix in. Add confectioners sugar and orange or lemon juice. Beat until fluffy, then frost cake.

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5-Star Sweet-Potato Bread

Sweet-Potato Bread

2 cups white sugar
1 cup of brown sugar
1 stick of butter
1/2 cup of Crisco
3 large eggs
16 ounces of sweet potatoes baked (with the skins removed)
2 cups all-purpose flour
1 TBL ground flax
1 cup of whole wheat flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugars, Crisco and melted butter in a large bowl to blend. Mix in eggs and mashed sweet potatoes. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into sweet-potato mixture in 2 additions.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Note: you could change the sweet potato into pumpkin or squash.. Maybe even applesauce.
If you don’t have all the different flours or sugars – just use normal everyday flour and sugar to make up the amounts.
Vegetable oil can be substituted for the butter and Crisco mix

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5 star dinner rolls

1/4 c. warm water
2 TBL yeast
1 1/2 c. warm milk
1/2 c. (1 stick) melted butter
1/4 c. sugar
2 1/4 tsp salt (I skip this step because I use salted butter)
3 large eggs
6 to 6 1/2 c. all-purpose flour

Place water in a small bowl; sprinkle with yeast and let stand til foamy

In a large bowl mix together, milk, butter, sugar, salt and 2 eggs

Mix in yeast mixture

Using a wooden spoon; stir in 6 cups fo flour – one cup at a time, until you have a soft shaggy dough (If necessary, add more flour)
Turn dough out onto a floured work surface and knead until smooth and elastic (about 5 – 10 minutes)
Butter inside of a large bowl and place dough in bowl, turning to coat.
cover bowl and let stand until dough has doubled.

Butter 2 13 x 9 baking pans.

Divide dough in half and roll each half into a 15 inch rope;
cut each rope into 1 inch pieces. Press each piece into a disk and then shape into a ball. arrange dough balls in prepared pans.

If you would like to freeze the second rope, wrap in plastic. Add 2 hours to the rising time.

Preheat oven to 375
beat last egg and use as an egg wash
Bake 20 minutes or until golden brown

let cool 15 minutes before serving.

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Hurricane Danielle

I almost forgot to say….

WHOOOT! Im a hurricane! Not only am I a Cat 2 Hurricane, I am scheduled to get stronger.. AND (the best part) my projected path is supposed to MISS everyone! How cool is that.. bwahahahahahahahaaha

Okay, its the little things in life….

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Hubby’s update

Well.. we just got back from the urologist, and he was surprisingly nice and easy-going. Hubby apparently has a subcutaneous cyst which is infected.
He gave us two options;
A) take antibiotics and hope it settles back down.
B) have it excised and remove it for good.

We’re taking option A with a possible backup plan of option B.

All in all it went well.
He cracked a joke when we were talking about the options. “Do you know the difference between Minor and Major surgery?”

My mind immediately went to the thought of location, location, LOCATION… but that was not the answer.

The answer is.. Minor surgery is performed on someone else.



I am grateful that the doctor seemed knowledgable, easy going and put my hubby at ease. I am so totally grateful that it wasn’t cancer of any sort. [FYI – penile cancer is always on the surface.] I am glad that there is a plan B. Thats my gratitudes for today.

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I’m looking for a good Whole grain bread recipe.
If I’m going to buy the grains and the grain mill, I’d like to be sure I have a bread
recipe that I like. Otherwise it will just be a waste.

This recipe, I pulled from http://www.greenfootsteps.com/whole-grain-bread-recipe.html

we used 1 3/4 Cups of whole wheat flour
1/8 cup of rye flour
1/2 cup of Oat flour
1/8 cup of Flax seed
1/2 cup of barley flour

1 TBL of olive oil (classic)
1 1/2 cups of water (warmed)
1 1/2 tsp of dried yeast
1 TBL of honey
1/2 tsp of salt

Added extra flour to get the mixture to the right consistency.

Cooked 40 minutes on 400 degrees F

It held together well, and ended up a very no-nonsense loaf of bread.

I think I would increase the honey a little more.. I like a little sweeter flavor to my bread
I also would lower the salt a bit .. it was very compact..

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