Acorn Squash Soup

One of my most favorite soups that can be served hot or chilled, is wholesome and exotic and will suit a variety of moods and seasons. An excellent choice for a second course for any dinner any time of the year. The average yield of this soup will serve 8.

1 fresh acorn squash (peeled and chopped not diced)

32 oz chicken both plus 1-2 bullion cubes (can substitute with veg. broth)

1/2 tsp paprika

1tsp curry powder

8 oz cream cheese

Wash, peel and slice squash. Cook in broth, just covering squash along with bullion cubes, till tender. Using a blender add some of the broth and squash, pulse then puree (keep a thick consistency, add broth to thin if desired). You will need to do this in batches (3-4) adding the cream cheese to each batch.

Pour each batch into your serving tureen or sauce pan if you will reheat later. When you have finished the blender process add the spices and stir well. Salt and pepper to taste (cold soups usually need a little more salt). You may not need to use all the broth but can be used if the soup is to thick. Garnish with a small drop of sour cream if desired, fresh chopped basil or chives.

* This is a very versatile recipe and many other vegetables can be substituted for the squash (zucchini, carrots, asparagus, butternut squash). For any squash soup you can also add 6-8 slices of peeled apple into the pot as you cook the squash, then blend.

Any variation you choose will be wonderful, can be made ahead of time served hot or cold. Superb!!!

September Birthday Cake

A German Chocolate Cake

7 oz Milk Chocolate

1 Square Bakers Semi Sweet Chocolate

1/2 C Boiling water

1 C Butter

2 C Sugar

4 Egg Yolks

1 tsp Vanilla

1/2 tsp Salt

1 tsp Baking Soda

2 1/2 C Baking Flour

1 C Buttermilk

4 Egg Whites (beaten stiff


1 C Evaporated Milk

1 C Sugar

3 Egg Yolks

1/4 lb Butter (1 stick)

1 tsp Vanilla

1 1/2 C Fresh Coconut

1 C Chopped Pecans


Bring 1/2 C water to boil then add all chocolate, stir until melted, remove from heat and cool. In a large mixing bowl cream butter and sugar together then add egg yolks and beat. Continue beating and add melted chocolate and vanilla. Sift dry ingredients together, add alternately with buttermilk into chocolate batter mixture. Beat egg whites until stiff then fold into mixture. Prepare 3 (9 inch round) cake pans lined with wax paper, greased and floured. Pour batter into pans, distribute evenly and bake in a preheated oven at 350 fo 30-40 minutes or until cake springs back when lightly touched in the center.   Immediately run a sharp knife around inside edge of the cake pan to loosen cake from edges. Allow to cool.

Prepare the frosting

Over medium heat melt sugar, evaporated milk, egg yolks and vanilla in a sauce pan (or double boiler) about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans until cool and of thickened spreading consistency. Makes about 4 1/2 cups.

Assembling The Cake

Use a large round platter with lip to catch frosting. Make sure the frosting has cooled before you begin spreading. Turn 1 cake pan over onto platter allowing cake to drop, remove wax paper and frost the top of the cake (just enough to cover and spill over the edge), repeat with the next 2 pans turning them over and frost. Frost the top and sides then allow the cake to set.

Happy Birthday September And To Me!