Helga's Butternut Soup

This is the original version (which I like but is a little spicy): Serves 6-8.

1 tbsp butter

1 cup onion
3 garlic cloves (1/2 tsp minced or 1 tsp chopped)
4 cups cubed, peeled butternut squash
4 cups plus 1/4 cup chicken broth
1 tsp cumin
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp ground red pepper 

1/4 cup whipping cream
1 tbsp fresh oregano (or 1 tsp dried oregano)
1 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans

Instructions
Cook onions and garlic in butter until tender.
Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat. 

 This is the modified version (essential, I tripled the squash and broth parts, only doubled the spices--and modified them to fit what I actually have on hand--and left the beans the same) Serves 18-24 

1 tbsp butter
3 cups onion
1 tsp garlic powder or 1/4 tsp garlic salt
12 cups cubed, peeled butternut squash
12 cups plus 3/4 cup chicken broth (I sometimes substitute water and bullion cubes for some of the broth) 

2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cloves
(I leave the red pepper out)
3/4 cup whipping cream
2 tsp dried oregano (For some reason, I never have oregano, so I sometimes substitute dried basil, and sometimes I just leave it out)
2 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans (I have also substituted dried GN Beans that I precooked and had in the freezer)

Instructions
Cook onions and garlic in butter until tender.

Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat.
Eat what you like and put the rest in the freezer!

Cinnamon Rolls (2 versions)

Cinnamon Rolls

Makes about 20 very large rolls

Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk

(You could easily cut this in half and still have plenty!)

Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon

Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth.  Place in a greased bowl and let rise until doubled. 

Punch down dough and let rise again. Roll out on floured board to 34x21 inches. 

Spread soft butter over surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.

Cinnamon Rolls (Version 2)

Prep Time 1 hour 30 minutes
Cook Time 30 Minutes

Total Time 2 hours

Servings 24 rolls

Ingredients

Dough
8 cups flour (7-8 cups)

1 cup powdered milk 

1 cup instant mashed potato flakes 

1 cup sugar 

2 tsp salt 

2 eggs 

1/2 cup butter, melted 

3 1/2 cup warm water, divided

 2 Tbsp yeast 

2 Tbsp butter, melted, for brushing on dough 

Filling 

1/2 cup brown sugar 

1/2 cup sugar 

1-2 Tbsp cinnamon 

Frosting: 

1/2 cup butter, softened 

3-4 cup powdered sugar 

1 tsp vanilla 

4-6 Tbsp half and half (enough for the frosting to be spreading consistency)

Instructions 

Dough Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes. 

Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt. 

Add eggs, butter and yeast mixture. 

Add in remaining water and and 5 cups of flour, more flour as needed. 

Knead until dough is soft and smooth dough, about 4-5 minutes. 

Cover dough and let rise 1 hour. 

Divide into 2 pieces. 

Roll each piece out to a 18 x 15 rectangle and brush with melted butter 

Filling 

Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter. 

Roll up each rectangle starting with the long edge. 

Slice and put on parchment covered pan and let rise for 30-45 minutes. 

Bake at 350 for 15-20 minutes or until golden brown. 

Let cool slightly and frost.

Frosting 

Mix together until a desired consistency is found. Spread onto warm or cool rolls.

Caramel Apple Pie

Caramel Apple Pie
Prep 40 MIN
Total 3 HR 30 MIN
Servings 8 

Ingredients
1 box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on box
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
5 cups thinly sliced peeled apples
1/2 cup caramel apple dip (or try this sauce)
2 tablespoons milk
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter

Instructions
Heat oven to 375°F.
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
In large bowl, mix granulated sugar, 1/4 cup flour and the cinnamon. Add apples; toss to coat.
Spoon apple mixture into crust- lined plate.
In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples.
In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling.
To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.
Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie.
Cool at least 2 hours before serving.

Buttery Soft Pretzels

Buttery Soft Pretzels 

Prep Time: 3 hours

Cook Time: 12 minutes
Total Time: 3 hours, 12 minutes

Ingredients 

1 pkg. Active yeast (2 1/4 tsp)
1 cup warm water
¼ cup honey
3 cups bread flour
1 ¼ teaspoon salt
Water
3 tablespoons baking soda
1 egg
6 tablespoons butter
coarse salt

Instructions
In a small bowl, mix together yeast and warm water. Let start to work and activate for 10 minutes. Stir in honey.
In a large mixing bowl, add flour and salt. Stir in activated yeast mixture. Using a dough hook, knead for about5-6 minutes.
Place dough in a lightly oiled large bowl. Cover with plastic wrap and let rise until doubled in size, about 1½ hours. After it has doubled in size, punch the dough and let rise again for 45 minutes.
Heat oven to 450 degrees.
Pour 6 cups of water into the 12-inch skillet and add baking soda. Bring to a boil over high heat.
Divide the dough into 6 or 8 pieces, depending on how large you want your pretzels to be. Roll each piece into a 20 inch long rope; shape each rope into a pretzel shape.
Using a slotted spoon, gently place the pretzels into the boiling water for 45 seconds. Remove the pretzels with a slotted spoon and drain well. Place onto the silpat or parchment paper lined baking sheet.
In a small bowl, beat the egg to make an egg wash. Brush egg wash ove pretzels. Sprinkle with coarse salt.
Bake for 11-15 minutes, or until the pretzels are golden brown.