Maple Squash Soup with Apple

Maple Squash Soup with Apple

Maple Squash Soup with Apple

This recipe, Maple Squash Soup with Apple, there are numerous varieties of winter squash to choose from.  All of them tantalizing in this rich buttery soup…pumpkin, acorn, butternut…are just a few.


Maple Squash Soup with Apple Recipe


Maple Squash Soup with Apple

1 Tbsp. olive oil

1 large onion, coarsely chopped

2 large Granny Smith apples (1 lb.), peeled, cored and cut into chunks

¼ tsp. cinnamon

1/8 tsp. cumin

1/8 tsp. salt

1/8 tsp. black pepper

1 package (12 oz.) frozen winter squash, thawed

2 ½ cups chicken broth

¾ cup 1% milk

¼ pure maple syrup

1 chopped apple


In a Dutch oven, heat the oil over medium heat.  Add the onion and apples and cook, stirring often, for 8 minutes or until tender.  Stir in the cinnamon, cumin, salt and pepper.

Add the squash and broth.  Cover and bring to a boil over high heat.  Reduce the heat to low and simmer, covered, stirring occasionally, for 15 minutes.

Puree the soup in batches in a food processor or blender.  Return to the saucepan and stir in the milk and maple syrup.  Bring to a boil over medium heat, stirring often.  Allow it to cool slightly, ladle into bowls and garnish each with a little chopped apple.


(Recipe for Maple Squash Soup with Apple, The Sugar Solution, 2006, 2015)


Eggnog Mini Loaves


Eggnog Mini Loaves

Eggnog Mini Loaves

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves.  Tender slices go great with a cup of coffee.

           Beverly Elmore                                                                                  Spokane, Michigan

Eggnog Mini Loaves Recipe



Eggnog Mini Loaves

2 ¼ cups flour

2 ½ tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

½ tsp. nutmeg

2 eggs

1 cup eggnog

¾ cup sugar

½ cup butter, melted

2 tsp. pure vanilla extract

2 tsp. rum extract


In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.  In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.

Pour into three (3) greased 5 ¾ inch x 3 inch x 2 inch loaf pans.  Bake at 350 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.        3 loaves


(Recipe for Eggnog Mini Loaves was in, 2014)


Apple Cinnamon Bars

Apple Cinnamon Bars

Apple Cinnamon Bars


This recipe, Apple Cinnamon Bars is from Diabetic Connect.  They taste like they came from the bakery!  No wonder your family will be clamoring for more.


Apple Cinnamon Bars Recipe

Apple Cinnamon Bars

1 cup white all-purpose flour

¼ tsp. salt

½ tsp. baking soda

½ tsp. ground cinnamon

½ cup brown sugar

1 cup Oats, rolled, baked value

½ cup vegetable shortening

4 medium apples

Preheat the oven to 350 F.  Put the flour, salt, baking soda, cinnamon, brown sugar, and oats in the mixing bowl.  Stir together.

Add the shortening to the bowl.  Use two table knives to mix the ingredients and cut them into crumbs.

Lightly grease the bottom and sides of the baking dish with a little bit of shortening.  Spread half of the crumbs mixture in the greased baking dish.

Remove the core from the apples and slice them.  Put the apple slices into the baking dish.  Top the apples with the rest of the crumb mixture.

Bake in the oven for 40-45 minutes.  Cut into squares.  It will fall apart easily.


(Recipe for Apple Cinnamon Bars came from Diabetic Connect, 2014)