When ThinMan wrote about making waffles for Easter, I thought of this recipe. It's a great do-ahead when you have house guests. In fact you must start at least the night before. I often make a double or triple batch as it can be cooked off over several days. Remaining batter, cooked until it barely no longer sticks to the iron, make wonderful freezer waffles. Ana YEAST-RAISED WAFFLES Yield: 6-8 waffles Sponge Dissolve, let rest 5 minutes: 1 T yeast (1 pkt) in 1/4 c lukewarm (Add, stir until mixed: 1 3/4 c lukewarm milk 1 tsp salt 1 tsp sugar 1/2 c oil Stir in, don't worry if it's lumpy: 2 c flour Cover with plastic wrap or a damp towel. Let rise in a warm place until bubbly, 8 hours to overnight. At this point, you can refrigerate for several days. I use quart canning jars (leave the lid a bit loose); it gets more sourdough tangy. When Ready to Cook (Note: separating eggs gives a lighter, fluffier result, but isn't necessary) Add: 3 egg yolks 1/2 tsp baking powder Beat separately to more than frothy, not quite soft-peak: 3 egg whites Incorporate gently, then into the waffle iron

Here is one I make, I use either sweet potatoes or butternut squash. Ingredients: 1/4 cup olive oil 2 large onions, sliced thin 4 garlic cloves, minced 6 cups of chicken stock 1 1/2 cups chopped fresh (or canned) tomatoes 2 large sweet potatoes, peeled and cut in 1 inch pieces (**or you can use a butternut squash) 2 carrots, sliced thin 2 Tbsp. dried parsley 1 1/2 tsp. salt Pinch of cayenne pepper Fresh ground pepper 5 cups fresh spinach Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook about 10 minutes. Stir in the rest of the ingredients except the spinach. Bring soup to a boil, cover and reduce heat. Cook about 40 minutes or until the sweet potatoes are tender. Remove 2 cups of soup and puree it in blender, then return to pot. Stir in the spinach and cook another 5 minutes. ....I have a pic of the soup on my blog, if you are interested. Here is a link that might be useful: Soup

I won't be here tomorrow morning to do a recipe. Gotta go visit my DM, and am staying overnight. Back to schedule on Wednesday tho. Thanks. Laurel

Can you handle some more soup recipes :-) Debbie's Butternut Squash Soup (favorite from her soup party) Posted by: debbie814 (My Page) on Thu, Feb 9, 06 at 19:42 Sherry, here is the recipe. I can't recall the source, but it is wonderful and so easy. Thai Butternut Squash Soup =========================== 1 medium size butternut squash 14 oz. can Thai coconut milk (unsweetened) 1 1/2 cups light chicken or vegetable broth Cut the whole butternut squash in half lengthwise. Scoop out the seeds and place (cut side down) on a flat baking dish lined with aluminum foil (for easy clean up). Roast the squash in a 375 degree oven for about one hour. Remove when soft and let cool. Peel and cut into chunks. Heat one 14 oz. can of coconut milk and roasted butternut squash in batches. Remove each batch to large bowl. Add enough broth to thin the soup to your desired consistency. Place in a deep saucepan and bring to hot when ready to serve. Posted by: MQmoi (My Page) on Mon, Oct 21, 02 at 14:54 Butternut Bevy 6 c. peeled and cubed butternut squash (1 medium squash) or one baked squash 5 c. water or stock (I prefer vegetable stock for this) 2 T. sunflower oil 2 c. chopped onion 1 t. dried leaf thyme 4 T. butter 1/3 c. flour ¾ c. heavy cream ½ t. ground ginger 1 t. salt 1 T. tamari Black pepper to taste Optional garnish: ½ c. sliced or chopped roasted almonds Combine squash and water/stock. Bring to boil, then lower heat, cover, and cook until tender (about 25 minutes). Heat oil in fry pan and sauté onions and thyme until tender and lightly browned. Add this mixture to squash. Puree the mixture until almost smooth. Leave a few chunks. Return to soup pot. In fry pan, melt butter over low heat, add flour and stir until well mixed and lightly browned. Add cream. Whisk until blended. Add cream mixture to soup. Return soup to a simmer. Add remaining seasonings. Simmer 15 more--uncovered. CINDY MAC'S BUTTERNUT SQUASH BREAD 1 large butternut squash 1/2 cup butter, softened 1 1/2 cups sugar 2 large eggs 2 cups unbleached all-purpose flour 1 teaspoon soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/4 teaspoon ginger 1/2 cup pecans, chopped CUT squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1/2 inch. Cover with foil and bake at 400 degrees for 50 minutes to 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses. BEAT butter, gradually adding sugar; beat well. Add eggs one at a time, beating after each addition. COMBINE flour, baking soda, baking powder, and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into greased & floured 9x5x3 inch loafpan and bake at 350° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (Or bake in 4 small loaf pans for 50 minutes/mini loaf pans 40 minutes.) COOL in pan(s) on a wire rack for 10 minutes. Remove from pan(s), and let cool completely on wire rack.