Here are recipes that I enjoy playing with.... Please provide any feedback if you try them (or spot a deficiency).
- Cut the squash in half and clean out the center.
- Place squash face-down in a 1/4" (or more) of water, with a dash of salt, for baking.
- Cover (foil) and bake at 400 degrees for 35 minutes.
- Drain water, and cut squash into service pieces.
- Return squash to baking dish face-up. Sprinkle liberally with Tarragon and Cinnamon.
- Cover and bake 20-30 minutes at 350-400 or until fully tender.
- Optional: Uncover and broil for ~5 minutes.
Butternut Squash Soup
- 5 chicken boulion cubes
- 1 Butternut Squash (2-2.5 lbs.)
- 1 medium onion
- 4-5 small carrots
- small (or portion) fresh ginger root
- 1 celery stalk (optional)
- 2 T butter
- 4-6 cloves garlic
- 1/2 cup white (cooking) wine
- 1 t cinnamon
- up to 1/2 t black pepper
- 1/2 - 3/4 cup cream
(or evaporated milk to reduce calories)
- 2 t lime juice
- Cook in skillet until onion is tender and rice brown:
Add and stir in seasonings:
- 1/4 C butter
- 1 medium onion diced
- 1 C uncooked rice
- 1 C uncooked brown rice
Combine in 2-quart casserole dish:
- 1/2 t salt
- 1/2 to 1 t allspice
- dash of tumeric
- dash of pepper
- For extra sweetness add Tarragon.
Bake covered for ~60 minutes at 350.
- 2 C boiling chicken broth (boulion)
- 2 C orange juice
Sweet breakfast bread - in a bread machine on the "Sweet Bread" setting.
- 1 pkg yeast
- 1 C white flour
- 2 C whole wheat flour
- 1 t salt
- 2 T cinnamon
- 1/4 C molasses
- 2 eggs
- 1 C warm milk
However, this did not turn out as sweet as I expected. Changes for next time: cut the salt in half, add 2T sugar, increase the cinnamon to maybe 3T, and then stir in butter and brown sugar carmalized late in the process. Maybe drop the molasses. Nuts would be a good addition....
Pancakes by Chantel
- 1 1/2 C flour
- 3 1/2 t baking powder
- 1 t salt
- 1 T white sugar
- 1 1/4 C milk
- 1 egg
- 3 T butter (melted)
- Mix dry ingredients. Create "well" in center
- Add liquid ingredients to "well" and mix until smooth
- Heat a lightly oiled griddle pan medium-high heat
- Approximately 1/4 C batter for each pancake
Ready in 20 minutes
Last updated: 1 September 2009
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