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baker dude

ROASTED ACORN (OR BUTTERNUT) SQUASH SOUP

This roasted Acorn (or Butternut) Squash Soup is easy, gluten-free, Paleo, vegan and the perfect soup on cold winter evenings.

 

Ingredients:

3 acorn (or butternut) squash

1t. sea salt

1 t. ground black pepper

2 T. olive oil

2 carrots, peeled & chopped

1 apple, cored & chopped

½ yellow onion, chopped

½ red onion, chopped

½ t. dried ginger

¼ t. dried sage

¼ t. ground allspice

4 C. vegetable stock

 

Directions:

 

1.Preheat oven to 400 degrees.

 

2.Line baking sheet with parchment paper.

 

3.Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced with a fork. Remove from oven and allow to cool.

 

4.Once cool, remove flesh from skin using a spoon and scooping out the flesh. Discard skin and set flesh aside.

 

5.In large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple shallots and onions and sauté until tender about 6-8 minutes. Once tender, add ginger, sage, allspice, squash flesh, and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.

 

6.Remove pot from heat and puree mixture, either with an immersion blender, a blender (in batches) or a food processor.

 

7.Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.

 

 

baker dude

APPLE BUTTER SNICKERDOODLE COOKIES

Apple Butter Snickerdoodles are soft and chewy, a perfect autumn recipe.

Ingredients:

 

3 C. unbleached wheat flour

2 t. baking powder

1 t. cream of tarter

½ t. salt

¾ C. unsalted butter, softened

1 ¼ C. granulated sugar

2 large eggs

1 T. vanilla extract

½ C. apple butter

½ t. ground cinnamon

 

Directions:

 

1. Whisk flour, baking powder, cream of tartar and salt in medium bowl. Set aside.

 

2. Cream butter and 1 ¼ C sugar in a mixer until fluffy. Mix in eggs, vanilla, ½ t. cinnamon and apple butter.

 

3. Beat just until mixed. Stir in flour mixture and blend together.

 

4. Chill dough at least 4 hours. Dough MUST be cold before baking.

 

5. Preheat oven to 350oF. Line cookie sheets with parchment.

 

6. Place 1 t. cinnamon and 1/3 C sugar in small bowl.

 

7. Spoon balls of cookie dough and roll them in the cinnamon sugar.

 

8. Place cinnamon sugar drenched cookie ball on cookie sheet. I recommend only cooping 2 cookie sheets at a time, and then re-chill the dough while both sheets bake.

 

9. Bake cookies for 10 minutes for soft chewy cookies, or 13-14 minutes for crispy ones. Cool slightly before removing from cookie sheets.

 

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