~Butternut Squash~

Last Year's Butternut Squash Ready for Freezer

Oh, it was not an easy find the end of September.  Butternut Squash!  The orange colored tasty fall vegetable had a difficult growing season in some areas of Western MA this summer.  The heavy rains at the end of summer in my area were not beneficial to this vegetable.  Usually, I purchase a large quantity at Meadowbrook Farm in East Longmeadow, but it was not in the cards this year. 

So, my DH & I took a "road trip" up to Atkins Farms in Amherst.  Growing up in Amherst I remember when this venue was a small roadside stand.  Now, customers from that area shop year round in Atkins' large market in addition to having the opportunity to pick apples in designated orchards during the autumn harvest season. 

Our purchased stash of Butternuts from Atkins has been stored in our garage.  This fall has been hectic and I just never did get "round tuit" and prep them for our freezer.  Well Thank Goodness For That!  Any food in our fridge and large freezer was tossed during our long lived power outage.  Sitting on our garage floor are the untouched beauties that we purchased about 1 month ago.  Oh, yes!

As we are catching up on things, the Butternut Squash is on the top of the list!

Prepping Butternut Squash to Freeze

I usually prep 6 Butternut Squash at once. First, the Butternuts are rinsed/cleaned in cold water.  Then, carefully the skin is removed with the aid of my cutting board and a sharp knife.  Cut off & toss the stem and rounded top.  Then, the long top portion is cut into slices that are circles, and the skin cut off.  After removing the seeds, I do not save them, but do save as much of the orange veggie as possible in the surrounding area.  2" chunks of orange squash are placed in two large pots on my stove top.  (I use my 2 Dutch Ovens.)

Cut Chunks

After adding cold water (to reach up about 2" in the pots), the heat is turned up to High.  After a Boil is reached, lower the heat and simmer about 13 - 15 minutes, until pieces can be pierced with a fork.  During the cooking minutes, carefully stir the Squash pieces in the pot, so they soften equally.   After draining the squash using a colander, return the chunks to the large pots and mash.

Mashed Butternut

I pack about 2 Cups of mashed Squash in Ziploc Freezer Bags.  After labeling, store in freezer.  Whenever desired for dinner a bag is unwrapped and the frozen chunk of squash is placed in a Corning Ware container with a lid.  Reheat in the microwave.


There is no need to add any sugar nor butter/margarine.  This is a very tasty veggie and stands quite well on its own!

There will be Butternut Squash on our Thanksgiving Dinner table served in a number of recipes.  Soon, Ziploc Freezer bags will be located in our freezer containing this very delicious orange colored family favorite veggie.  Life is good!

Do you like the taste of Butternut Squash also?

We will enjoy!
Yummy!

"Pushing Back Nature"

So much has been accomplished this week.  And ... it's only Wednesday!  Today, as we look out our windows the green grass has never looked better.  My DH has finished using the chain saw and "pushing back nature".  As is customary in autumn, leaves are floating downward.  This fall they are falling from trees that have missing branches.  Today my DH finished the first raking of our yard.   

Our fridge is being replenished.  Much to my happy surprise my grocery store, Big Y, carries frozen green pepper pieces - ready to use.  A bag of frozen blueberries was also in our grocery cart.  I envision Blueberry Buttermilk Pancakes this weekend.  There will be pancakes to add to our freezer! 

Electricity and Internet is back!  Things are looking good!

We will enjoy!
Yummy!

     

Power is BACK!!!!!!

View from Kitchen Window a Week Ago

WooHoo!!! Now my DH and I know how dependent we are on electricity! The nor'easter slammed into Western MA and our power was out for 6 days. We are thankful for the hard working men/women from all over our country who are helping our state. We have power back on our street!

JG

11/8 - Update:  Yesterday AM (11/7) our Internet + t.v. service was restored!  My son and his gf welcomed us back to the 21st century and to the internet!



Hubby at Work!



The Debris Pile Gets Taller

Halloween Sherbet Punch

Soon it will be the weekend when reaching into a bowl of witches' eyes (peeled grapes) and another bowl containing the guts (stirred cold slimy gelatin) is FUN!!!  It's also the time to quench your goblins thirst with Halloween Sherbet Punch!

For so many years this beverage has been a fave in my fam.  There is not too much preparation going on here.  Find your Punch Bowl!  Remember to purchase the 7-Up Soda and the Sherbet.  Trying to cut a few calories, I use Diet 7-Up.  For the Halloween Brew, Orange Sherbet is the flavor and the color of choice.

Halloween Sherbet Punch

Ingredients:
For each 1 Quart of Orange Sherbet
Use 2 Bottles Diet 7-Up (refrigerated)

Method:

1. In a large punch bowl place 1 Quart Sherbet.
2. Pour 2 bottles 7-Up Soda in punch bowl, pouring some over Sherbet.
3. Stir a little to mix.  Results in frothy, softened Sherbet.
4. Ladle into cups adding some of the Sherbet.
5. Replenish the 7-Up + Sherbet , as needed.

It's time to add 7-Up and Orange Sherbet to your grocery list!

Enjoy!
Yummy!

 

~Craisin Raisin Oaties~

Craisin Raisin Oaties

Yes, four had been taken out of the orange cookie canister and stored in a small Ziploc Freezer bag, then placed in my freezer!  WooHoo! 
On Monday the outside temperature on our thermometer read 83°F and it is October!  We do enjoy Indian Summer here in Western MA, but who would have guessed that it would feel like a day in the mid summer?  Who would also guess that I would be baking Craisin Raisin Oaties on a very warm day?  Well, I made the commitment to bring refreshments to a Docent Class I was attending on Tuesday and  a promise is a promise. 

From the "get go" I knew that old fashioned oats would be used when I was baking the goodies.  Craisin Raisin Oaties definitely rank as one of the three fave cookies in my fam.  While growing up, my mom would bake them, but she did not include the Craisins.  They were not an ingredient we were accustomed to, even though I did live in MA.  Driving back from Boston after a Boston College Football game one Saturday many years ago, we stopped at a Rest Area on the Mass Pike.  One of the snacks offered in the "goodies" case was Oatmeal Cookies containing both Raisins and Craisins.  What a combo!  From that day I always added both whenever I baked Oatmeal cookies.

Usually when I bake these yummy nutritious cookies, I make a double batch.  They freeze very well when stored in Ziploc Freezer bags, so the small amount of extra time and effort is totally worth it.  However, the heat of the day on Monday called for only one batch to be baked.  So glad that I stored those four cookies in the freezer!  :)  Yummy!

Craisin Raisin Oaties

Oven :  350°F
Yield:  About 3 and 1/2 Dozen

Ingredients:

1 Cup (2 sticks) Butter/Margarine, softened
1 Cup Brownulated Sugar (or Brown Sugar)
1/2 Cup Granulated Sugar
2 Eggs (OR 1 Egg + 2 Egg Whites)
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt (optional) - I do not use any Salt.
1 and 1/2 Cups Flour
3 Cups Quaker Oats (Old Fashioned, uncooked)
1/2 Cup Craisins (dried Cranberries)
1/2 Cup Raisins

Method:

1. Preheat oven to 350°F.
2. In large mixing bowl, beat Butter/Margarine with Sugars until creamy.
3. Add Eggs, (Egg Whites) & Vanilla Extract.  Beat well.
4. Add Baking Soda, Cinnamon, Nutmeg, optional Salt & Flour.  Mix well.
5. With large spoon or spatula, stir in Oats. 
6. Add Craisins & Raisins.  Stir well.
7. Place 12 rounded Tablespoons of batter on ungreased cookie sheet.
8. Bake 10 - 12 Minutes until golden brown. 
9. After removing from oven, cool cookies in pan about 2 minutes before removing cookies from pan and placing on wire rack to cool.
10. Cool & Enjoy!

The infamous four cookies found in my freezer were defrosted last night.  Using two cookies and a small amount of Vanilla ice cream the Craisin Raisin Oatie Ice Cream Sandwich tasted scrumptious!

Enjoy!
Yummy!

   

Craisin Raisin Apple Crisp

Craisin Raisin Apple Crisp

It's Apple Season in New England!  Oh Yes!  Every autumn baking the first Apple Crisp using fresh, local Cortland apples tastes so good!  It's filled with Craisins, Raisins, Old Fashioned Oats & slices of Cortland apples (a hybrid of a Ben Davis + a McIntosh).  When these crispy Cortland apples are cut, they do not turn a brownish color quickly.  This characteristic also makes Cortland apple slices a great addition to a salad. 

However, when I purchased the bag last week, salad was not on my mind.  It was Apple Crisp!  This is a wonderful dessert - Yum.  It tastes very similar to an apple pie, but there is no crust to roll out.  The baked apples are covered with a delicious topping of old fashioned Oats, Cinnamon, Nutmeg and Butter/Margarine. 

In Produce Aisles of grocery stores I've noticed a "mix" for the topping sold in boxes.  Butter/Margarine is added to the dry ingredients.  A 1 lb. canister of Oats, a small bag of Flour, along with the spices always come in handy in a kitchen, so I always view this "premeasured topping mix" as a waste of $$.

Quaker is my brand of old fashioned Oats.  I must admit that once the fall season begins I use oats in many foods, so Costco is my "go to" place for oats.  That large box really is not that big.  :)

Craisin Raisin Apple Crisp is a dessert that my fam always enjoys.  In the spring I use a combination of Empire and of Granny Smith apples.  The photo above shows our dessert one evening before a small scoop of vanilla ice cream was added on top.     

Apple Crisp 
       click for printable recipe card

Oven Temperature:  375°F
Time:  45 - 50 Minutes

Ingredients:
6 - 7 peeled sliced large apples
3/4 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Old Fashioned Oats
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup + 1 Tablespoon softened Butter or Margarine
1/4 Cup Craisins &/or Raisins - I use both!

Method:

1. Preheat oven to 375°F.
2. Spray PAM in 8" x 8" glass pan.
3. Place sliced apples in pan.
4. Sprinkle in Craisins & Raisins.
5. Thoroughly mix remaining ingredients together in small bowl.
6. Sprinkle over apples.
7. Bake 45 Minutes or until apples are tender. 
8. Serve warm or chilled with a small scoop of vanilla ice cream.
9. When cool, cover & refrigerate any leftovers.

Today, I was in the Big Y purchasing groceries.  The first bag of Cortland apples just disappeared, so another bag was placed in our grocery cart along with a half gallon of Apple Cider.

Have a wonderful holiday weekend!!!

Enjoy!
Yummy!

      

Where is...

... that 5 lb. bag of all purpose Flour that's always waiting in the wings in my pantry???  A 5 lb. bag of King Arthur Unbleached Flour was the only flour to be found.  That was totally surprising to me!  My plan for breakfast Friday AM was Blueberry Buttermilk Pancakes and everything was good to go.  Well, maybe with the exception of locating flour.  We've had an HHH summer and I have not heated the oven too often, so my recollection of my flour quantity is a bit hazy.  After staring into my empty flour canister, I usually just walk down the hall to my pantry and the needed ingredient is located.  I always purchase an extra when on special.

Not on Friday.  One makes due with what one has, so the King Arthur bag was opened.  I learned that King Arthur Unbleached Flour makes some mighty tasty pancakes!  I will be using this again.  Could not even taste a difference.  WooHoo!

So the day continued along on a very bright note!  In the afternoon my other plan was to use my West Bend Slow Cooker.  Chicken Florentine a la Slow Cooker would be bubbling along on my counter top.  Once again, the pantry door was opened.  No Healthy Request Cream of Mushroom Soup to be found!   There always is a Plan B in my kitchen.  Using 12 oz. of Light & Fat Free College Inn Chicken Broth along with 3 Tablespoons of All Purpose Flour as a substitute for the condensed soup, my West Bend bubbled along as planned.  The Chicken Florentine tasted soo good!

***First the Flour was combined with about 4 oz. of the broth before adding in the remaining amount of broth. 

You might be wondering just how 3 Tablespoons of all purpose flour suddenly appeared.  Years ago I took a suggestion from my younger son:  Fill a 2 Cup container with all purpose flour, so whenever a small amount of flour is needed, the heavier canister does not need to be taken down from the shelf in my cabinet.  From the day he made that suggestion, I heeded it.  I find that my sons have wonderful ideas very often!   

I was 2 for 2 on Friday!  Now that made my day!  I also have two more tips to add to the "Thoughtful Tips" page located at the top of my blog.  WooHoo!

Enjoy!
Yummy!