Honey Gingersnaps

2 cups all-purpose flour
1 T ground ginger
2 t baking soda
1/8 t salt
1/8 t ground cloves
1/2 cup shortening
1/4 cup butter, softened
1 1/2 cups sugar, divided
1/4 cup honey
1 egg
1 t vanilla

Preheat oven to 350 degrees F.  Grease cookie sheets.  Combine flour, ginger, baking soda, salt, and cloves in medium bowl.

Beat shortening and butter in large bowl with electric mixer at medium speed until smooth.  Gradually beat in 1 cup sugar until blended; increase speed to high and beat until light and fluffy.  Beat in honey, egg, and vanilla until fluffy.  Gradually stir in flour mixture until blended.

Shape mixture into 1 inch balls.  Place remaining 1/2 cup sugar in shallow bowl; roll balls in sugar to coat.  Place 2 inches apart on prepared cookie sheets.

Bake 10 minutes or until golden brown.  Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.  Store in airtight container up to 1 week.

Makes 3.5 dozen cookies

Butternut Cauliflower Puree

I am not a huge fan of squash, but I am all for eating in season, so I have been experimenting with squashes and mixing with other veggies.  I found one I like tonight!

1 butternut squash
1 TB butter
1 head cauliflower
1 - 1.5 cups milk
Dash black pepper
Nutmeg to taste
1 ts vanilla
Dash cinnamon

Cut squash in half lengthwise, and scoop out seeds.  Place in oven safe dish, "meat" side up.  Put butter in each hole made from seed removal.  Roast squash in 375 degree oven for 45 min - 1 hour, until tender when poked with a fork.
Let squash cool.

Steam cauliflower for 20 minutes.  Let cool.

Puree squash + cauliflower in batches with milk and vanilla.  Only use 1/4 cup of milk or so each batch. Put pureed mixture into large saucepan and whisk in spices and any remaining milk.  Add water or milk if thicker than you want.

Heat mixture over low heat, and serve.