November recipes

Butternut Squash Soup

1 pat of butter (about ½ a tablespoon)

1 dollop of olive oil (about ½ a tablespoon)

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

1 green apple, peeled, cored, and chopped

1 butternut squash, peeled, seeded, and chopped

4 cups chicken broth

dash each cinnamon, nutmeg, salt and pepper

sour cream as garnish

Heat the oil and butter, then sauté the onion, carrot, and celery about 5 minutes, until softened. Add the squash, apple, chicken broth, and spices and simmer until the squash is soft. Pureee the soup… Serve with a dollop of sour cream in each bowl.

Whole Wheat Bread

Grind 7 1/2 or 8 cups of wheat (it will make about 12 cups of flour)

Put the following in Bosch mixer in the order given:

3 1/2 cups hot water (between 120-130 degrees)

1 (12-oz) can evaporated milk

2/3 cup oil

1 cup honey

1 1/2 T. salt

8 cups freshly ground whole wheat flour

3 T. Vital Wheat Gluten

3 T. yeast

Turn on Momentary switch (M) a few times to mix well

Turn Bosch on Speed 1, and immediately begin to add more flour. Add only until dough begins to pull away from the sides of the bowl - usually about 3 to 4 more cups. Make sure you don't add too much.

Knead on Speed 1 for about 7 minutes.

Spray pans with Pam (don't use oil - you can use shortening). Oil your hands. Remove dough from mixer onto a lightly oiled counter. Shape into loaves. Cover with a dry towel and let rise until dough is about 2 inches above the pan (about 30 minutes). Preheat oven.

Bake at 350 for 25 to 30 minutes. Take one loaf out and check it with a thermometer - it should be 180 to 200 degrees. If not, bake another few minutes.

Take out of oven, brush tops with butter, if desired, remove from pans to cool. Freeze loaves you won't use in one or two days.