Good morning! I think everyone here may be on the road to recovery. We have had a stomach bug that has hit all of us in one form or another. This all started 2 weeks ago, and I am ready to have everyone healthy again. Today is supposed to be a warm and beautiful day, so hopefully I can air out the house. Anyway, I have a few recipes to share this morning.
Butternut Squash Soup
1 Butternut Squash (peeled and cubed)
1-2 apples (peeled and diced)
1 Onion (diced)
4 Carrots (diced)
4 Celery Stalks (diced)
4 Cups Chicken or Vegetable Stock
1 Clove Garlic (diced)
1 tsp. Sea Salt
1/4 tsp Black Pepper
1/8 tsp. Red Pepper
Butter or Olive Oil
1 Package Cream Cheese
Saute onions, carrots, and celery in butter until soft with salt, black pepper, and red pepper. Add chicken stock and bring to boil. Add squash and apples and simmer for 20 minutes or until soft. Remove from heat and add cream cheese. Puree in a blender until smooth. (Not all the soup will fit in a blender at the same time, so divide it up into smaller batches to blend.) This recipe came from a fellow
DSD member.
Flaxseed Binder (Egg Replacer)

I found this recipe at
Passionate Homemaking and tried it yesterday. I have not yet used it in a recipe, but am hoping it will make a healthful alternative to eggs since my son can't have egg whites. I have been less than pleased with some of the other replacers I have tried.
1/4 Cup Ground Flax Seed (I used a small coffee grinder.)
3/4 Cup Cold Water
Mix ingredients in a small pan and bring to a boil. Boil for 3 minutes while stirring. Remove from heat. Store binder in a glass container with a lid. Use 2 tablespoons in place of one egg in baked goods. It was suggested to mix this with the first liquid ingredient in the recipe before adding it to any other ingredients. I will have to let you know how this works out.
Corn Tortillas
2 cups Corn Masa Mix
1 1/2 Cups Water
Mix ingredients and knead until smooth. Divide dough and roll into balls. Flatten balls between sheets of waxed paper. Heat tortillas on a griddle until lightly brown.
I don't have a tortilla press, so I improvised with a cast iron skillet.

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