Glazed Pumpkin Donuts

Glazed Pumpkin Donuts

Ingredients for Glazed Pumpkin Donuts: Donuts: 2 cups all-purpose flour 1/2 cup packed brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup pumpkin puree 2 eggs 1/4 cup milk 1/4 cup butter, softened Glaze: 1 1/2 cups confectioners' sugar 1/4 cup butter, melted 2 tablespoons water 1 teaspoon vanilla extract Preparation: Preheat oven to 325 degrees F (165° C). Line a baking sheet with parchment paper. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes. Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess...
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Sweet Roasted Butternut Squash Soup

Sweet Roasted Butternut Squash Soup

Ingredients for Sweet Roasted Butternut Squash Soup: 1 medium butternut squash, halved lengthwise and seeds removed 2 tablespoons unsalted butter 1 medium Granny Smith or Fuji apple 1/2 medium yellow onion 1 1/2 teaspoons rubbed sage or 4 fresh sage leaves 1 1/4 cups chicken or vegetable broth 1 1/4 cups water 1 teaspoon kosher salt 1/4 teaspoon white pepper Dash of black pepper 1/3 cup heavy cream Sour cream Preparation: Heat the oven to 425 degrees F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves or rub it on evenly with your fingers. Season generously with salt and pepper. Roast until knife tender, about 45 minutes to 1 hour. Meanwhile you can peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter...
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Cream of Broccoli Soup

Cream of Broccoli Soup

Ingredients for a Cream of broccoli soup: 1 tablespoon butter 4 leeks, chopped 1/4 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon ground coriander 2 heads fresh broccoli, chopped 1 (32 ounce) carton low-sodium chicken broth 1 (12 fluid ounce) can fat-free evaporated milk Preparation: Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses...
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Grilled Spaghetti Squash

Grilled Spaghetti Squash

Grilled Spaghetti Squash Ingredients: Spaghetti Squash. Baking sheet. Butter. Salt. Honey or molasses. Preparation: Preheat the oven to 325ºF. Cut it long ways in half. Scrape off the seeds and throw them away. Place squash on rimmed baking sheet with just enough water to cover the bottom. Carefully place in oven. Bake for 25 minutes. Remove from oven very carefully (water might still remain). Remove squash from sheet and allow to cool at room temperature. Just before serving set squash, cut side down, directly on grill directly over coals or small wood fire. Grill 3 – 4 minutes then flip and place on coolest part of grill Add 1 Tbs of butter to each half. Season to taste with salt. Drizzle on honey or molasses. Cover grill and cook another 2 minutes until butter has melted. Take squash from grill with tongs. Squeeze halves to release flesh. Use fork to gently shred it and mix it with the butter. Serve immediately...
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Oven Butternut Squash

Oven Butternut Squash

Ingredients for the Oven Butternut Squash recipe: Butternut. Butter. Brown sugar. Salt and pepper. Preparation: Preheat the oven to 400ºF. Cut it long ways in half. Scrap off the seeds (throw away). Place halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash half. Sprinkle brown sugar over each squash. Season with salt and pepper to liking. Roast for 25 minutes, until flesh is fork tender. ...
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