Wednesday, November 25, 2015

~Tasty Treats~

Tasty Treats
Are you baking a pie to enjoy tomorrow on Thanksgiving?  Do you have extra pie dough?  Use that extra dough!  Roll it out & bake a few Tasty Treats!  They are so yummy & filled with Craisins & Raisins!  Yum!

Tasty Treats

Time:  18- 20 Minutes            Oven:  350°F 

Extra Pie Dough
Brown Sugar
Ground Cloves

  1. Using a rolling pin roll out the extra pie dough.
  2. Sprinkle on top 2- 3 Tablespoons of Brown Sugar.
  3. Then sprinkle on Raisins & Craisins.
  4. Find your Cinnamon, Nutmeg & Ground Cloves.  Sprinkle on top.
  5. Then, starting from the opposite end, start rolling the pie dough towards you, by hand.
  6. You will have a log.
  7. Cut into about 1" slices.
  8. Place on a cookie sheet & bake for 18- 20 minutes in a 350°F oven.
  9. Cool on a rack.
  10. Enjoy!   
What a delicious treat!


Monday, November 23, 2015

~Cranberry Bread~

This book has my fave Cranberry Bread recipe!
Pieces of chopped fresh cranberries combined with the taste of orange!  Oh Yum!  This Cranberry Bread is still my fave recipe.  For a long time I've baked this treat for Thanksgiving Day.

Years ago my oldest son came home from elementary school with a recipe.  That was unusual!  I know that fractions can be taught to children while cooking, but he had not been cooking.  His school librarian had read a Thanksgiving story to his first grade class.  When she finished every student was given the recipe for the Cranberry Bread that was in the story.  We had cranberries in our fridge, the recipe looked good, so during that Thanksgiving break, he & I baked this yummy bread.

After that Thanksgiving Day the book was borrowed from our local library & the story was interesting! Years later, when I wanted to purchase it for our grandsons, I learned that it was no longer in print.  Then, a couple of years ago there was the book:  CRANBERRY THANKSGIVING by Wende & Harry Devlin.  Guess what???  Two copies have been purchased- one for the boys & one for me!  :)

On the back side of the book jacket the delicious recipe is printed.  When baking this yummy quick bread, I use Egg Whites, no Orange Peel & all Cranberries.

Below are my "for best results tips" for this yummy bread:
  • Wait at least 5 hours after it has cooled to slice & eat.
  • If baking two breads, double recipe and stagger the pans in the oven.
  • This bread Does Not Freeze Well.
  •  Use Fresh Cranberries, not frozen.

Cranberry Bread

                         adapted from CRANBERRY THANKSGIVING
                             by Wende & Harry Devlin

Oven:  350° F                 Time:  1 Hour & 10 Minutes

2 Cups Flour
1 Cup Sugar
1 and 1/2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 Cup Butter/Margarine, softened
2 Egg Whites (or 1 Whole Egg) beaten
3/4 Cup Orange Juice
1 Package Fresh Cranberries (rinsed in cold water and chopped)

  1. Preheat oven to 350° F.
  2. Spray a 9 x 5 inch loaf pan with PAM.
  3. Rinse Cranberries in cold water (using a colander).
  4.  Chop Cranberries coarsely.
  5.  Combine Flour, Sugar, Baking Powder, Salt and Baking Soda in large bowl. 
  6.  Cut in Butter/Margarine (with pastry blender or two knives) until mixture is crumbly.
  7.  Add Egg Whites (or Egg) and Orange Juice and stir until moist.
  8. Add chopped Cranberries to batter and stir in.
  9.  Spoon batter into loaf pan.
  10.  Bake at 350° F for 1 Hour and 10 Minutes or until toothpick inserted in center comes out   clean.
  11.  Cool on rack for 10 Minutes.
  12.  Remove from pan and cool on rack.
  13.  After cool, wrap in foil.
I hope you have a chance to bake this Cranberry Bread sometime before the end of 2015 if not now!  What a treasure to find in a children's book.  I'll be baking my bread tomorrow.  

 Thank you Wende & Harry Devlin, Mrs. Pratt & Chris for all playing a role in giving me this great recipe!


Friday, November 13, 2015

Bake a Butternut Squash Bread!

Butternut Squash Bread!
November & Butternut Squash go hand in hand!  I learned this a long time ago.  Growing up I didn't realize that on Thanksgiving Day so many families enjoyed this orange veggie served on their Thanksgiving Day Dinner table!  My family always did & we also had 2 large gardens.  This very tasty vegetable had its spot in one of the gardens.  That held true after my hubby & I were married.  Knowing that I wanted a garden, our kind generous landlord plowed up a section of his side yard so I'd have my veggie garden.  Nice!  The fertile Hampden County soil in Western MA was/ still is perfect to grow crops!  A surprise one August day was when a few cows from the local farm up the road walked down the hill, because they smelled & craved our (Silver Queen) corn.  They were shooed away without too much damage.

Cooked/ mashed Butternut Squash always found a place in our large freezer.  It's a given every year that a bag or 2 of this veggie will be used for Butternut Squash Bread!  What a moisty light dessert bread!  It's become a family fave.  Egg Whites & Olive Oil for baking & sauteing help create the light texture.  Butternut Squash Bread freezes very well after baking/ cooling, too.  This past weekend our younger son was "back home".  On his return trip packed in his suitcase was a Butternut Squash Bread that fit so well in a Ziploc Freezer container.

This weekend I'll be using this recipe again while preparing for Thanksgiving Day!  Have you baked one yet?

Butternut Squash Bread

Oven:  350°F      Time:  55 Minutes  

1 and 1/2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ground Cloves (optional, but delicious)
1  Cup Sugar

4 Egg Whites (= total of 2 Whole Eggs)
3/4 Cup Olive Oil for sauteing & baking
1 Cup Butternut Squash (cooked, mashed & cooled - defrosted if frozen)

  1.  Spray 1 large bread pan with PAM. 
  2.  Preheat oven to 350°F.
  3.  Combine all dry ingredients in large bowl.
  4.   In smaller bowl, beat Egg Whites until frothy.
  5.   Mix in Olive Oil.
  6.   Add mashed Butternut Squash to Egg Whites/Olive Oil & stir.
  7.  Pour liquid mixture into dry ingredients and stir until combined.
  8.  Pour batter into bread pan.
  9.   Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in  middle of loaf.
  10.  Cool in pan on wire rack for 10 Minutes.
  11.  Then remove from pan & continue cooling.
  12.   Later, place on plate & cut into slices.
This is one yummy dessert bread to bake for Thanksgiving weekend!  The perfect time to bake it is now, while you're planning your menu.  Then, freeze the dessert.  You could use pumpkin, but the Butternut Squash- oh yum!  Your guests will enjoy this delicious treat!   


Saturday, October 31, 2015

Happy Halloween!!!


Be Safe! 

Monday, October 26, 2015

Apple Bread

Apple Bread
Do you have a few apples in your fridge & want to bake a yummy dessert?  Yesterday, I did & I could not stop thinking about Apple Bread.  That's probably because each time I opened our fridge door the carton of O.J. caught my attention, too.  It's an ingredient in this yummy moisty "quick" bread.  It's name is very simple, but each bite of this dessert leads to another.  The flavors of Orange Juice, Cinnamon & Nutmeg just pop out along with the small chunks of apples.  Olive Oil for baking & sauteing & Egg Whites are an added plus for the light texture.

For so many years whenever I bake this family favorite, 2 breads make their way into my oven.  It does not take much time to cut the apples into small chunks for two breads.  One "quick" bread is to enjoy for the next few days and the other is cooled/ wrapped/ placed in the freezer.  If you're baking one of these tasty breads, then cut the recipe below in half.

Yes, you can use Whole Eggs in this recipe, but I like to bake these breads using Egg Whites.  Keep in mind:
1 Whole Egg = 2 Egg Whites when substituting.

Apple Bread
     Click here for Printable Recipe Card
Oven: 350°F    Time: 65 Minutes     **Makes Two Loaves

4 Cups Flour
2 Cups Sugar
1 & ½ teaspoons Salt
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
2/3 Cup Olive Oil (for baking & sauteing)
2 Cups Orange Juice
4 Egg Whites
2 Cups finely chopped peeled Apples (5- 7 Apples depending on Apple size)
      Cortland or Empire Apples are my faves to use.
  1. Combine dry ingredients in a large bowl.
  2.  Add Olive Oil, Orange Juice & Egg Whites (slightly beaten) and stir.
  3.  Add chopped Apple and stir in.
  4.  Then, pour batter into greased pans.
  5.  Bake at 350°F for 65 minutes or until cake tester or toothpick comes out clean when inserted in middle of loaf.
  6.  Cool on wire rack for 10 minutes.
  7. Remove from pans and continue cooling on wire racks.
After these breads have cooled, I place one on a serving plate to cut into slices.  A few hours after baking, we always enjoy a slice.  Just cannot wait until the next day!  The second loaf of this moist orange flavored Apple Bread is wrapped in foil/ labelled & placed in the freezer.  This is a great dessert to have "on hand" over Thanksgiving weekend.  :)


Sunday, October 18, 2015

~Frost in the Air!~

Thump, pop, boing!  That's the sound of the acorns falling off of the Oak tree branches when the wind is blowing & they hit our roof.  If the acorns hit our gutters, there's a boing before bouncing on the ground.  Sometimes a double bounce.  They do have a kick to their step!  With the large quantity of acorns on the ground it's a sign that winter is not far away.  Well, they all need to be raked along with the leaves that will be falling before we start thinking about that word snow.
Acorns with & without their caps.
Our weathermen have been warning us that a frost is in our forecast tonight & again tomorrow night.    Woah!  Today was probably the last day to enjoy my New Guinea Impatiens that have added so much color on our deck.  Yes, those are 2 deer antlers attached to the shutters of our shed.  They were found in the grass over the years. 

2 Deer antlers on our shed.
This Fall we've been enjoying the Asters that continue to pop up every year.  Soon the stalks will be cut back & mulched.  In the Spring the new green shoots will sprout & we'll have another large crop next Fall.  

Colorful Asters
The Marigold & the Zinnia seeds have been collected/ dried & stored.  This week the leaves on our trees will change even more to beautiful shades of golds, oranges, reds & maroons.  We do enjoy the 4 seasons of New England.  Tonight it will be a little more chilly.   

Monday, October 12, 2015

A Fave Fall Foliage View

Puffy white clouds floated in the blue sky last Wednesday!  We were driving north on Rt. 116 toward the center of Amherst, MA.  My passenger side window was unrolled & I was waiting- ready.  Ready to see one of my fave Fall foliage views.  Suddenly there it was, so I snapped a photo!  Oranges, maroons, reds & yellows along with shades of green.  My childhood memory revisited!  Every autumn this is a spectacular sight!