I think I must be blog illiterate. How do I post this stuff to the recipe section??

Anywho...

Butternut Squash Soup

1/4 c chopped onion

4 T butter

2 butternut squash, cubed (I normally just use one)

4 c chicken broth

1/2 t marjoram

1/4 t pepper

1/8 t cayenne pepper

1 8 oz cube cream cheese

Saute onion in butter, then add squash, chicken broth, marjoram and pepper.

Bring to a boil, cook till squash is tender (abt 20 min).

Puree squash in blender, or with immersion blender and add cream cheese-blend until smooth. Return to pot and heat through, but do not boil. Garnish with sour cream.

Baguette

1 1/2 cup warm water

1 1/2 T dry yeast

2 tsp sugar

3 1/4 cup flour

2 tsp salt

Mix water, yeast and sugar and let sit for 5 min (unless you have instant...then just mix everything).

Mix flour and salt in a bowl and slowly add water mixture. Knead for 5 minutes and shape into 2 loaves (french bread size).

Cover with plastic wrap sprayed with pam, and let rise 30 minutes.

Preheat oven to 450. Place water in a cookie sheet and place on bottom rack of oven. Bake bread for 15 minutes, and brush with butter half way through...this helps make it crispy!

Artisan Bread

3 cups flour (half all purpose and half bread flour)

1/4 tsp yeast

Scant T kosher salt

1 1/2-1 5/8 cup tepid water

Mix together briefly until incorporated. Place in a greased bowl and cover with greased plastic wrap. Let rise on your counter for 18-22 hours.

When ready to bake, heat oven to 450, 30 minutes before baking. Place a heavy, empty pot in the heated oven for 30 minutes. Place dough into pot and bake covered for 30 minutes (a glass lid works well...but I'm sure any oven safe pot and lid would be fine) and uncovered for 15.