a little of each

A family's cookbook

Butternut Squash and Apple Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 8:32 pm
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The flavor in this soup is wonderful – hearty and delicate at the same time. It thickened up quite a bit on me, becoming almost a stew, but a little extra chicken stock helped.



1 large butternut squash (about 1 ¾ lbs), halved and seeded

¼ cup olive oil, divided

6 fresh sage leaves

2 large Granny Smith apples, peeled, cored and diced

2 cups chopped onion (give or take)

¾ cup chopped leeks (white part only)

½ to 1 cup fat-free half and half

3 to 4 cups chicken or veggie broth


10 slices French bread

1 Tbl olive oil

pepper, sour cream, chopped parsley and sage as optional garnishes



Heat oven to 400 degrees. Line a cookie sheet with foil. Rub inside of each squash with 1 Tbl olive oil, then fill each half with 3 sage leaves. Place squash face down on prepared sheet and bake until tender, about 30 minutes. Let cool 5 minutes, discard sage, then scoop out squash and transfer to a bowl. Set aside. Heat remaining oil in a stockpot over medium heat. Sauté apples, onions and leeks until apples are tender and onions are translucent, about 10 to 12 minutes. Add squash, half and half and enough chicken broth to cover; simmer 5 minutes. Blend with an immersion blender to desired consistency, and then stir in additional chicken broth to desired consistency. Add salt to taste. To make croutons or crostini, drizzle the olive oil over the bread slices, along with a little salt and pepper and broil briefly in a toaster. Float the toasted bread along with additional garnishes on a serving of soup.


Puffed Apple Pancake January 9, 2013

Filed under: Breakfast — alittlemoreofeach @ 3:45 pm
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1 cup whole milk
4 large eggs
½ cup sugar
1 tsp vanilla extract
½ tsp salt
¼ tsp cinnamon
2/3 cup all-purpose flour
4 Tbl unsalted butter
2 Golden Delicious apples, peeled, cored and sliced
3 Tbl golden brown sugar, packed

Preheat oven to 425 degrees. Whisk milk, eggs, sugar, vanilla, salt and cinnamon in a large bowl until well blended. Add flour, and whisk until batter is smooth. Place butter in 9 x 13 glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and continue to bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes. Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

From Bon Appetit, September 2002.


Apple and Spice Baked French Toast

Filed under: Breakfast — alittlemoreofeach @ 3:43 pm
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From Girlie Weekend 2003

1 lb loaf unsliced French, sliced into 1-½-inch thick slices
8 large eggs
1 cup sugar, divided in half
3 ½ cups milk
1 Tbl vanilla extract
8 ½ cups Granny Smith apples, peeled, cored and sliced (about 6-8 medium apples)
1 Tbl ground cinnamon
1 tsp ground nutmeg
2 Tbl butter
Warm maple syrup
Whipped cream

Arrange bread slices tightly together in lightly greased 9 x 13 baking dish. Beat milk, eggs, ½ cup sugar and vanilla with wire whisk until blended. Pour half of egg mixture over bread. Place sliced apples over bread to cover. Pour remaining egg mixture over apples. Combine remaining ½ cup sugar, cinnamon and nutmeg. Sprinkle evenly over apples. Dot with butter. Cover and chill at least 8 hours. Bake uncovered at 350 for one hour. Remove from oven, and let stand 5-10 minutes before serving. Cut into squares. Serve with warm maple syrup and top with whipped cream.


Pumpkin Dip December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:03 pm
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  • ¾ cup (6 oz) low-fat cream cheese
  • ½ cup packed brown sugar
  • ½ cup canned pumpkin
  • 2 tsp maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • apple slices (Granny Smith worked well)


Place first three ingredients in a medium bowl and beat with a mixer at medium speed until well blended. Add syrup and spices and beat until smooth. Cover and chill 30 minutes. Serve with apple slices.

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