Thirty Minute Rolls by Brenna Wildung

30 MINUTE ROLLS

INGREDIENTS

• 1 C plus 2 Tbsp warm water
• 1/3 C oil
• 2 Tbsp active dry yeast
• 1/4 C sugar
• 1 1/2 tsp salt
• 1 egg
• 3 1/2 C bread flour (seems to work better but all purpose flour will also work)

INSTRUCTIONS

• Heat oven to 400 degrees.
• In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
• Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
• Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.

Butternut squash soup by Hannah Thomas

-1 lrg butternut squash
-1-2 TB Xvir coconut oil ( should smell and taste like coconuts)
-1 sweet onion
-2 med apples , peeled, cored ,sliced( can add just one if want less sweet)
-veggie buillion to desired saltiness ( or chicken buillion or just salt)
-1/4 sucanat ( or brown sugar) or more if want sweeter or less if want
less sweet
-1 can coconut MILK (not cream of coconut, not coco water) I like Thai
Kitchen brand
water to desired consistency

Bake butternut squash (I slice in half, scoop out seeds and stringy
stuff and cook cut side down in a baking dish or deep cookie sheet
with about an inch of water in the pan. Cook in oven on 350 ( or even
400 if in hurry) until soft when poked with a fork- about 35-40 min.
You can do this part a day or so ahead. Let cool enough to not burn
yourself when scooping out the cooked flesh into your blender. I'm
sure you could buy frozen butternut squash too and cook that.

Sauté onion in coco oil for 5 min on med-med/high heat. Until half
cooked, add apples (mmmmm, smelling yummy in your house now:), now add
the sucanat/brwn sugar ( smelling even beter:-), let carmelize a bit,
maybe another 5-7 min. I like to do all of this in a big pot so my
eventual soup can al fit into that pot and less dishes.

Blend Apples and onion mixture in your blender with coco milk, some
buillion, and as much cooked squash as will fit. Pour back in still
warm pot, blend the rest of sqaush with some water, pour with rest of
soup, stir, taste, add more buillion/salt and sucanat/brwn sugar to
suit your fancy.

Serve with whole grain (or not) crusty on outside, soft in middle,
warm bread. So warming and delish for a autumn lunch or dinner!

Pumpkin Cheesecake Bars by Chrissy Evans

Ingredients
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.