Acorn Squash & Carrot Soup


4 cups water
1 acorn squash, roasted
6 carrots, peeled and chopped or sliced small
salt and pepper
parsley or basil (dried)
Add any other spices you prefer

Slice the acorn squash in sections by cutting along ridges. Remove seeds and stringy bits. Place the squash in a large flat baking dish and drizzle with olive oil. Bake until flesh is soft. Remove acorn squash from oven to cool. Then remove the shell. Scoop the flesh into a crockpot or large saucepan.

Wash, cut, and slice carrots into small pieces. Add the carrots to the crockpot or large saucepan.

Add 4 cups of water. Season and cook until all vegetables are soft.

Remove and let the mixture cool. Once cool, use an immersion blender or blender to blend the soup.

This soup will be thick and creamy.

Makes approximately 6 servings.


Donut Bread Pudding


6 stale cake style donuts
1/2 cup Craisins
2 eggs
1 (12 fluid ounce) can evaporated milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
  2. Tear the donuts into bite-size pieces. Combine donut pieces and Craisins in the prepared baking dish.
  3. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract, and almond extract. Mix in the cinnamon and nutmeg.
  4. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
  5. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides.
  6. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

Printed From 12/31/2017
Original recipe by: EMERALDCITYJEWEL