Butternut Squash Soup

1 pound butternut squash (2 medium size)
5 c chicken or veggie stock
4 T butter
4 T flour
1 t curry
1 T lime juice
3/4 c milk
1/2 t salt
1/2 t white pepper

Half and core squash, place face down in pan with inch of water. Bake at 400 for about 30 minutes -- until soft. Scoop out of peel and blend until smooth.

Melt butter, flour and curry in soup pot and stir and cook over medium.

Add squash and broth, heath til thicken on medium.
Reduce heat and add milk.
Add lime, salt and pepper and serve.

Cinnamon Rolls

INGREDIENTS

* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup warm milk
* 1 egg
* 1/3 cup butter, softened
* 1/3 cup white sugar
* 1 teaspoon salt
* 3 3/4 cups all-purpose flour
* 1 (2.5 teaspoons) package active dry yeast
* 1 cup brown sugar, packed
* 1 tablespoon ground cinnamon
* 1/3 cup butter, softened

DIRECTIONS

1. Pour water & milk into bowl, add sugar, stir to disolve, add yeast, allow to proof for about 20 minutes until creamy foam appears, add butter, salt, mix, add slightly beaten egg and flour cup by cup stirring mixture. Allow to rise for 45mins in a warm area.

2. Cover the dough with a damp cloth and let rest until double in size. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.

3. Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

4. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Sweet Dinner Rolls

INGREDIENTS

* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup warm milk
* 1 egg
* 1/3 cup butter, softened
* 1/3 cup white sugar
* 1 teaspoon salt
* 3 3/4 cups all-purpose flour
* 1 (2.5 teaspoons) package active dry yeast
* 1/4 cup butter, softened

DIRECTIONS

1. Pour water & milk into bowl, add sugar, stir to disolve, add yeast, allow to proof for about 20 minutes until creamy foam appears, add butter, salt, mix, add slightly beaten egg and flour cup by cup stirring mixture. Allow to rise for 45mins in a warm area, covered with clean dish towel.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.