It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.
1 butternut squash, peeled and cubed
1 onion, diced
½ lb carrots, peeled and chopped
1 granny smith apple, peeled and cored
3 cups chicken broth or vegetable broth to keep it vegan
1 bay leaf
1 tsp salt
1 tsp pepper
¼ tsp nutmeg
2 cups half and half or coconut milk for vegans
Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.
5 Tbsp olive oil
1 Tbsp butter
8 cups sliced onions
3 minced garlic cloves
12 quarts of beef broth
1 baguette cut into slices
3/4 shredded cheese (I prefer swiss)
Saute onions and garlic in the butter until softened . Add broth, salt and olive oil and cook for an additional 45 minutes. Meanwhile, toast the baguettes and add them to the bowls. Ladle soup over the toast and sprinkle cheese over the top.
This intensely flavored spread is great on biscuits and makes a great gift.
5 cups blueberries, pureed
1 cup sugar or sugar free substitute
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon lemon juice
Add pureed blueberries to slow cooker and cook on low. After 1 hour stir blueberry puree and prop open lid with a spoon to allow steam to escape. After 4 more hours, add remaining ingredients. If it hasn’t thickened enough, remove the lid completely and cook on medium heat for 1 hour. Using an immersion blender, process until smooth. Store in air-tight container in fridge for up to 2 weeks.
1 cup shredded carrots
1 cup vanilla almond milk
2 tbsp. creamy almond butter
4-6 ice cubes
Combine ingredients and blend until smooth.
1 cup granulated sugar
2 tbs. cornstarch
3/4 cup light corn syrup
1/2 cup water
1/2 tsp. salt
3 tbs. unsalted butter
2 tsp. vanilla extract
Grease a 9″ square pan with 1 tablespoon butter. In a sauce pan over medium heat, add the granulated sugar, cornstarch, corn syrup, water and salt. Stir until well combined. Add 2 tablespoons butter and stir constantly until the sugar is completely melted. Do not stir after the sugar melts. Cook until the candy reaches 260° on a candy thermometer. Remove the pan from the heat and stir in the flavoring extract and food coloring. Pour the candy into the prepared pan and allow to cool enough to handle. Remove the candy from the pan and pull until the candy is opaque and satiny. Pull the candy in 1/2″ strips. Cut into 1″ pieces and wrap in waxed paper.