Thursday, March 17, 2011

Trying to be a good wife

Many thanks to Marcia and Jillyn who have each assisted me greatly in trying to be a better wife and homemaker...I LOVE this recipe combination!

Jillyn's White Bread Bowls

Recipe from Jillyn Nelson

(I halved the recipe)

4 cups water and 3 Tbls. yeast. Mix together and let sit for two minutes.

Then add and beat till smooth:

2 eggs

1 1/2 tsp. salt

1 cup shortening

1/3 cup powdered milk

1/2 cup sugar

4 cups flour

Change the beaters to kneading attachment.

Add 4-5 more cups of flour a little at a time until desired consistency and dough

begins to pull away from sides of mixer. Knead for 3 minutes. Let rise in a greased

bowl until double in size. Pinch off balls and put on a greased pan. Let rise again. For bread bowls, they should be a large fist size. Cook at 350 for 20 minutes.

Butternut Squash Soup

Recipe from Marcia Schmitt


4 T. unsalted butter

2 lbs. butternut squash, peeled, seeded, and cut into ½ inch chunks

¾ c. chopped onion

¾ c. chopped celery

¼ c. apple juice

6 c. chicken broth

1 ½ t. vanilla extract


Heat butter in large saucepan until melted. Add all vegetables and cook over medium heat, stirring occasionally, for 5 minutes. Add apple juice and cook for 30 seconds. Add chicken broth. Heat to boiling. Then reduce heat and simmer, covered, until squash is tender (about 25 minutes). Remove from heat and add vanilla. Puree mixture with immersion blender and serve hot. Yields 8 one-cup servings.

Super healthy and so creamy you'd never know!