We first discovered this recipe in a Fine Cooking magazine labeled "Buttermilk Spiced Cake", however I feel that is misleading. I almost didn't try this recipe because I didn't notice there was butternut squash in it until my husband read it through. We were both surprised and had to try making it immediately. Well, it is simply great and many who have tried it think that it would make a great addition to a brunch menu. The original recipe had 1/2 cup of oil that I have since replaced with applesauce and the cake was still fabulous. I hope you enjoy it as much as we do!

1/2 cup butter
1 1/2 cup sugar
3 cups flour
1/2 cup applesauce
2 eggs
1 tbsp white vinegar
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp nutmeg
3/4 cup buttermilk
2 1/4 cups peeled, grated butternut squash

Icing:
2 1/4 cups confectioners' sugar
3 1/2 tbsp buttermilk
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp salt (optional)

Preheat oven to 325 degrees. Butter and flour a 10 cup bundt pan.

Beat butter and sugar until well combined. Add applesauce and beat until combined. Add eggs one at a time on low speed. Add vinegar and vanilla and mix again. Add baking soda, salt, ginger, nutmeg and half of the flour. Mix on low speed until just combined. Add half of the buttermilk and mix. Repeat with remaining flour and buttermilk. Stir in the squash and transfer into the prepared pan. Bake until a toothpick comes out clean, about 1 hour. Cool for 30 minutes. Invert cake onto cooling rack or plate and cool completely. Mix together icing ingredients and drizzle over cake. Let icing set at room temperature for about 45 minutes. ENJOY!

A few weeks ago I was visiting my next door neighbor and the conversation turned to food. I was telling her that I was making stock with the chicken bones from a roast chicken. She said that she had always wanted to do this, knew it was a easy thing to do, but had never actually done it. So I gave her the simple instructions on how to go about making the stock. Whenever I roast a turkey, chicken, or even beef with bones, I always save the bones to create a yummy, healthy stock. Whatever we don't use right away I freeze in quart containers to have on hand to make sauces, soups, or even to eat as is when someone is not feeling well. This stock is so much healthier and more delicious than what you buy in the store, TRY IT!

In a large stock pot place the chicken, turkey, or beef bones. If you don't have a stock pot, use the largest you have and then after it has cooked and all the vegetables and bones have been removed you can add some boiling water to the pot to dilute it a bit.

Wash and/or peel:
2-3 carrots, depending on size, chopped in 2-3 pieces each
4 cloves garlic
2 large onions, quartered
4 stalks celery, chopped in 2-3 pieces each
1 parsnip (optional, but a very good addition to the flavor of the stock)
1 bunch parsley, stems and all

Add:
1 tbsp salt-more or less depending on taste and size of pot you are using
4-5 bay leaves
1 tbsp black peppercorns

After adding all the ingredients to the pot, fill the pot with water up to 2 inches from the rim of the pot. Cover pot, place on burner and turn heat to high. Bring to a boil and turn to simmer. Simmer stock for about 3-4 hours. Use a slotted spoon to remove some of the bones and vegetables and then pour through a strainer into another large vessel or through a sieve into storage containers. Transfer to quart containers, let cool, and freeze or use to make soup, sauce or gravy.

1 cup coarsely chopped walnuts
3 tbsp butter (I sometimes use olive oil instead)
1/4 cup sugar
1 tsp salt

In a skillet, cook and stir walnuts in fat until toasted, about 5 minutes. Remove from heat, stir in sugar, salt and pepper.

12 cups mixed salad greens
3/4 cup dried cranberries
4 oz feta cheese (or blue cheese if you prefer)

Place salad greens in a large salad dish. Sprinkle cranberries and feta cheese over salad greens.

Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup loosely packed fresh parsley
1/4 cup red onion
2 garlic cloves, peeled
1 tbsp sugar
1/2 tsp dried oregano
1/8 tsp salt and pepper

Place dressing ingredients in a blender or food processor, cover, and process until smooth. Drizzle over salad and toss to coat. Serves about 12.