Tuesday, October 27, 2009


I made these rolls to go with last night's dinner. I used the bread machine to complete the first rising stage. You don't need a bread machine though. You can mix everything and left it rise on it's own. You then just follow the rest of the directions.
This dough was so easy to roll out. It never stuck to the rolling pin which IMO, is rare!
They were light and fluffy. Scott couldn't get enough of them and must have had at least 10 of them. He blamed me for putting them in front of him!
I think next time I make these, I may add some herbs to give it more of a savory flavor and see how they are. DELICIOUS!

Sweet Dinner Rolls
SUBMITTED BY: Donna West "This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet."

20 Min
20 Min
2 Hrs 20 Min
yield 16 rolls


1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.

Saturday, October 17, 2009


We bought a HUGE Butternut Squash from Sauders Market, the Mennonite market that we love by Seneca Lake. It was just sitting on my counter waiting for that special recipe to come along.

I found a recipe on allrecipes.com that had great reviews. I decided that we would be having Butternut Squash Soup along with our Chili for dinner.

I'm glad that I read the reviews because i did change some of the ingredients to go along with what the reviewers suggested. I will mark those in RED. Butternut Squash Soup

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash ( I just cubed the whole thing without measuring)
3 cups water
4 cubes chicken bouillon (I used homemade chicken broth that was seasoned in the amt of the water)
1/2 teaspoon dried marjoram (didn't use)
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese (as recomended, I only use 4 oz, not 16!)
In a large saucepan, saute onions in margarine until tender. Add squash (I actually roasted mine 400 for 45 min. I then threw the cubes into the hot broth for 5 minutes), water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.