3 lb. butternut squash 8 ounces shallots 2 tbsp olive oil 2 tbsp brown sugar 1/2 tsp black pepper 1 1/2 tsp salt 2 tsp dried sage Peel shallots and halve them lengthwise. Peel squash and cut into 1″ cubes, combine with sugar, oil, salt and pepper. Bake in jellyroll pan at 475° for 20 […]
Creamy Lentil Soup
3/4 cup chopped onion 1 tbsp peeled and minced ginger root 2 cloves garlic, minced 1 tsp ground cumin 1 tsp curry powder 1 1/2 cups dried pink lentils 1/4 tsp salt 2 quarts vegetable or chicken broth 2 cups stewed tomatoes Saute’ onion, garlic and ginger in olive oil. Add cumin and curry powder. […]
Quick Black Bean Soup
1 tbsp olive oil 1 cup chopped onion 2 cloves garlic, minced 2 15-ounce cans black beans, drained 2 cups water or broth 1 1/2 tsp ground cumin dash of ground red pepper 1 lb can stewed tomatoes 4-ounce can chopped green chilis, undrained 1 tbsp lemon juice Saute’ onion and garlic in oil. Add […]
Fruitcake
1 cup butter 2 cups brown sugar 6 eggs 3 cups flour 1 tsp baking powder 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp cloves 1/2 tsp baking soda 3/4 cup strong coffee or grape juice 1/2 cup tart jelly (used apple) 1/2 cup molasses 1 lb raisins 1/2 lb dates 1/2 […]
Over-the-top Cinnamon Rolls
Dough 1/2 cup warm water (105-115 °) 2 3/4 tsp active dry yeast 1/3 cup sugar 1/2 cup lukewarm milk 1/3 cup butter, softened 1 large egg, lightly beaten 1 tsp salt 3.5 – 4 cups all-purpose flour Filling 1/2 cup melted butter 7/8 cups sugar 1.5 tbsp ground cinnamon 3/4 cup chopped nuts (optional) […]
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