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Home What's Cookin'? with Louise Barnisky

What’s Cookin’?

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Butternut Squash Soup
1/2 cup chopped onions
4 Tbsp. butter
6 cups butternut squash, peeled and cubed
3 cups broth or water
1/2 tsp. marjoram 
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
2- 8 oz. pkgs. cream cheese
In a large saucepan, sauté onions in butter until tender.  Add cubed squash, broth and seasonings.  Bring to a boil; cook 20 minutes or until squash is tender.  
Pour mixture into food processor; add cream cheese and purée until smooth. Return to saucepan and heat.  Do not boil.  Serve hot.  
Serves 6.  

Nutty Sweet Potato
Biscuits
2 3/4 cups flour
1 Tbsp. + 1 tsp. baking powder 
1/2 tsp. salt
1/3 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 cup chopped walnuts
2 cups cooked mashed sweet potatoes
3 Tbsp. butter, melted
1 tsp. vanilla extract
2 Tbsp. flour (for rolling dough)
Vegetable oil cooking spray
Combine first 6 ingredients in a large bowl. Add nuts.  Stir well.
Combine cooked sweet potato, butter and vanilla in a medium bowl.
Add to flour mixture, stirring just until dry ingredients are moistened.  
Sprinkle the 2 Tbsp. of flour over work surface. Turn dough out onto floured surface and knead 10 to 12 times.  Roll dough to 1/2-inch thickness.  Cut into 2-inch rounds with biscuit cutter. 
Place rounds on a baking sheet sprayed with vegetable oil. 
Bake at 450º 12 to 25 minutes or until biscuits are golden brown.  
Makes 22 biscuits. 
Can be frozen. 

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