Butternut Squash Soup Recipe:Here at Woodchuck's Fine Furniture and Decor Jacksonville we are getting ready for fall. It's a time to enjoy time with friends and family...and eat! Stop by and see our selection of fall decor.With just a hint of curry, this gorgeous soup smells almost as wonderful as it tastes. I like to make it in large batches and freeze it for a quick supper all winter long. Add a crusty loaf of bread and a salad and you've got a light yet satisfying meal.
Ingredient Tips
Look for packaged peeled and cubed squash in the refrigerated section of your grocery store.Ingredients- 2 tablespoons butter
- 1 cup diced onion
- 12 1/2 pound butternut squash, peeled and cut into 1-inch cubes
- 6 cups quality chicken stock or broth
- salt and pepper to taste
- 1-2 teaspoon curry powder, to taste
- crème fraiche or heavy cream
Directions- Heat a large stock pot over medium low heat. Add onion and sauté, stirring occasionally, until onion is soft, about 8 minutes.
- Add squash and chicken stock and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes, or until squash is tender.
- Puree with a stick immersion blender or in your regular blender, in batches, carefully venting the lid. Return to pot. Taste for seasoning and add salt and pepper, if necessary.
- Stir in curry powder. Simmer for 5 minutes more, or until flavors are incorporated.
- Ladle into bowls and serve with a dollop of crème fraiche or a drizzle of heavy cream.
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Cranberry-White Chocolate Shortbread
What you need:- 2 cups (4 sticks) butter, softened
- 1 cup sugar
- 4 cups flour
- 1 pkg. (6 squares) BAKER'S White Chocolate, chopped
- 1-1/2 cups dried cranberries
Make It:
HEAT oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.BAKE 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Here at Woodchuck's Fine Furniture and Decor Jacksonville we are getting ready for fall. It's a time to enjoy time with friends and family...and eat! Stop by and see our selection of fall decor.
With just a hint of curry, this gorgeous soup smells almost as wonderful as it tastes. I like to make it in large batches and freeze it for a quick supper all winter long. Add a crusty loaf of bread and a salad and you've got a light yet satisfying meal.
Ingredient Tips
Look for packaged peeled and cubed squash in the refrigerated section of your grocery store.
Look for packaged peeled and cubed squash in the refrigerated section of your grocery store.
Ingredients
- 2 tablespoons butter
- 1 cup diced onion
- 12 1/2 pound butternut squash, peeled and cut into 1-inch cubes
- 6 cups quality chicken stock or broth
- salt and pepper to taste
- 1-2 teaspoon curry powder, to taste
- crème fraiche or heavy cream
Directions
- Heat a large stock pot over medium low heat. Add onion and sauté, stirring occasionally, until onion is soft, about 8 minutes.
- Add squash and chicken stock and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes, or until squash is tender.
- Puree with a stick immersion blender or in your regular blender, in batches, carefully venting the lid. Return to pot. Taste for seasoning and add salt and pepper, if necessary.
- Stir in curry powder. Simmer for 5 minutes more, or until flavors are incorporated.
- Ladle into bowls and serve with a dollop of crème fraiche or a drizzle of heavy cream.
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Cranberry-White Chocolate Shortbread
- 2 cups (4 sticks) butter, softened
- 1 cup sugar
- 4 cups flour
- 1 pkg. (6 squares) BAKER'S White Chocolate, chopped
- 1-1/2 cups dried cranberries
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Swirled Pumpkin Cheesecake Squares
Swirled Pumpkin Cheesecake Squares
From cookbook bought @ William Sonoma By
Kathleen Desmond Stang
Preheat oven to 325 degrees F. Line the bottom and sides of a 9x9x2 inch square pan with foil. Grease the foil on the bottom and 1 inch up the side of the pan.
To make the crust: Process the Gingersnaps in a Food Processor or blender until finely chopped. You should have 1 cup of crumbs. Combine the Gingersnap crumbs, granulated sugar (Or Truvia Or Splenda), and butter in a small bowl. Pat into an even layer in the bottom of the pan. Bake for 7 Minutes. Cool on a rack.
To make the filling: Beat the cream cheese, sour cream, granulated sugar (Or Truvia Or Splenda) and flour in the large bowl with an electric mixer. Add the egg and vanilla and beat until smooth. Scoop ¾ cup of the cream cheese mixture into a medium bowl and stir in the pumpkin puree’ and brown sugar.
Spoon the plain cream cheese mixture evenly over the crumb
layer in the pan.Dollop the pumpkin mixture on top and swirl with a fork to make a decorative design. Bake for 25 to 35 minutes, or until firm in the middle when gently shaken.
Cool in pan for 1 hr. Chill thoroughly , preferably over night in fridge.
To serve, lift cheese cake and foil from the pan. Cut into small squares or bite size pieces and remove the the foil to a serving plate.
Ingredients:
Gingersnap Crust
About 20 gingersnaps, broken into pieces.
1/4 cup granulated sugar (OR Truiva or Splenda) Not Splenda Blend
(I used Truvia 10 small packs)
3 Tablespoons melted butter
Cheesecake Filling
11 ounces (8 and 3-ounce) low-fat cream cheese.( I used regular cream cheese) at room temperature.
1/3 cup low-fat sour cream (I used regular sour cream)
1/3 cup granulated sugar (Or Truvia or Splenda) I used 16 to 18 small packs of Truvia
1 Tablespoon all-purpose Flour
1 large Egg
1/2 teaspoon vanilla extract
1/2 cup pumpkin or winter squash puree’
1 Tablespoon Packed Brown Sugar(I used Splenda Brown Sugar Blend)
-Enjoy
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Woodchuck's Furniture and Decor Jacksonville, Florida
We have our Gingerbread Tree up in the store... In keeping with the theme:
Enjoy this Simple Gingerbread Cookie Recipe
*please share a yummy festive recipe here too!
Ingredients
6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract
Directions
Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
∗ In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth.
∗ Gradually stir in the dry ingredients, until they are completely absorbed.
∗ Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
∗ Preheat oven to 350 degrees F (175 degrees C).
∗ On a lightly floured surface, roll the dough out to 1/4 inch thickness.
∗ Cut into desired shapes with cookie cutters.
∗ Place cookies 1 inch apart onto an ungreased cookie sheet.
∗ Bake for 10 to 12 minutes in the preheated oven.
When the cookies are done, they will look dry, but still be soft to the touch.
∗ Remove from the baking sheet to cool on wire racks.
When cool, the cookies can be frosted with the icing of your choice.