~Hermits~

Hermits
just waiting for a "taste test"
(File Photo)

It's time to bake a batch of Hermits!  That yummy bar cookie that has Molasses, Cinnamon, Ginger, Ground Cloves and Raisins as ingredients!  Hermits are baked in three rows in a cookie baking pan.  Especially in the winter months I see these cookies in grocery stores.  They usually do not have many or any Raisins.  Hermits with Raisins are just the best!

This bar cookie is easy to prepare!  They taste so good!  After they have baked and come out of the oven and cool a bit, each row is cut into diagonal pieces.  Usually after cutting them into the diagonal bars, there is a "taste test".  I mean, who can resist biting into a warm cookie with Molasses and Raisins?  I never can.

Bake a batch of Hermits to enjoy over the holidays!  Click here for the recipe!

These cookies also freeze well.  It's always a great surprise in January or February to look into our freezer and find a small package just waiting to be defrosted and enjoyed.

Enjoy!
Yummy!

Belgian Waffles

Belgian Waffle
with strawberries

It may seem that I have not been cooking very much in the past few months.  Oh, that's not true.  I've just not been blogging as much. 

There is one staple that we have quite often in our freezer.  Belgian Waffles!  Belgian Waffles made with buttermilk, egg whites and olive oil!  On a cold winter morning it's great to take them out of the freezer and quickly microwave to enjoy for breakfast.

Now, while preparing the batter I use a little less sugar, baking powder and baking soda.  We do not prefer to have a lot of salt in the foods we enjoy, so I usually reduce it when cooking.  Now, I also add (2 shakes each of) Cinnamon, Nutmeg and Cloves from my Spice Rack to the batter.   

If I have an overripe banana in the fruit bowl, I mash it first and also add it in.  They become Banana Belgian Waffles.  With or without a mashed banana, Belgian Waffles are so yummy!  Sometimes we enjoy them with defrosted strawberries and at other times with maple syrup!  If you have not enjoyed them at breakfast for a while, put it on your list of things to do!

Belgian Waffles  
     makes about 8 waffles
   
Ingredients: 
1 + 3/4 Cup King Arthur Unbleached Flour
2 teaspoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
2 shakes of Cinnamon, Nutmeg and Cloves from containers in my Spice Rack

1 Whole Egg + 2 Egg Whites
1 + 3/4 Cup Buttermilk or 1 Cup Buttermilk + 3/4 Cup Milk
1/2 Cup Olive Oil for sauteing & baking
2 teaspoons Vanilla

PAM- to spray Waffle Maker

Method:

1. In a large bowl combine all dry ingredients.
2. In a smaller bowl beat 1 Whole Egg + 2 Egg Whites until well combined.
3. Add Buttermilk (+ Milk if using), Olive Oil and Vanilla to beaten Egg + Whites.  Combine.
4. Add liquid ingredients to dry ingredients.
5. Stir together until almost smooth.
6. Spray Belgian Waffle Maker with PAM before preheating.  Spray only before making 1st Waffle.
7. When Waffle Maker is hot, scoop 2/3 Cup batter to make Waffle.
8. Close lid of Waffle Maker.
9. Cook 2- 3 Minutes until steam stops.  (My Waffle Maker beeps when cooked.)
10. Carefully open lid and remove.
11. Continue until batter is used.

A Waffle at breakfast is so tasty!  It is also quite filling.  We do have remaining Waffles after breakfast.  After they have cooled, I wrap each one in plastic wrap.  Then, they are placed in a large freezer bag and stored in our freezer.  Breakfast for other mornings!

Enjoy!
Yummy!

   

Butternut Squash Raisin Muffins

~Butternut Squash Raisin Muffins~

We have a few packages of Butternut Squash in our freezer!  Ah, just a very few.  It's the veggie that we purchase in autumn from Meadowbrook Farm.  After bringing the bushel home the next step is to steam/ mash/ package/ label/ freeze it to enjoy during the other months of the year.  Yesterday, while we were enjoying this yummy orange colored veggie during dinner I decided to save out 1/2 of a cup.  I had Butternut Squash Muffins on my mind.  The yummy muffins that most people think about & enjoy in autumn.  Why wait for autumn in 2017?  These light muffins with Raisins are also  flavored with Cinnamon, Nutmeg & Cloves.  They taste so good any time of year & during the winter they are a great treat.

Looking outside, the snow in our yard has certainly melted!  Streets & sidewalks are clear.  That makes taking the daily walk outdoors so easy!  After returning from the walk, the Butternut Squash Raisin Muffins were soon baking in the oven!  Yum!         

Butternut Squash Raisin Muffins
Oven:  400°F
Time:  20- 22 Minutes
Yield:  12 Muffins

Ingredients:
1 and 1/2 Cups Flour
1/2 Cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ground Cloves
2 Egg Whites (or 1 Whole Egg)
3/4 cup Soy Milk (can be 1%, 2% or Whole Milk)
1/4 Cup Olive Oil for baking & sauteing
1/2 cup Butternut Squash cooked & mashed 
1/4 cup Raisins

Method:

1. Preheat oven to 400°F.
2. Line muffin pan with liners.
3. Combine the first 7 dry ingredients in a mixing bowl. Stir to mix.
4. Separate Egg Whites & place in small bowl & beat with a fork. 
5. Add Soy Milk & Olive Oil to small bowl. Combine.
6. Add mashed Butternut Squash to liquid mixture, combine.
7. Pour liquid ingredients into dry ingredients.
8. Add Raisins.
9. Mix all ingredients together until moistened.  Batter may be lumpy.
10. Fill muffin liners.
11. Bake 20- 22 Minutes in 400°F oven until muffins are lightly browned on top.
12. Remove muffins from pan immediately.
13. Cool on racks.

After these muffins cooled for about 10 minutes, suddenly 1 was gone from the rack!  You guessed it.  My Hubby walked into the kitchen.  :)

Will you be baking a batch of these muffins?

Enjoy!
Yummy!

 
  

Hermits

Hermits filled with Raisins!

Are you looking for a homemade cookie to share during this Christmas season that is baked in one cookie pan???  A cookie that is easy to prepare & is ever so yummy???  Think raisins, molasses, ginger & cloves.  It's ingredients say Christmas!!!  Ah, Hermits!  At this time of year we see the commercially packaged brands sold in grocery stores.  Oh, forget purchasing a package!  Bake your own Hermits that are filled with Raisins!

Use your electric mixer, because the dough is stiff.  After making the dough, add the Raisins into the batter using a large spoon.  Then divide the dough into thirds.  Make a large log from each third of dough.  Place the logs in a cookie pan- one in the middle & the other 2 on each side.  Then, flatten each log.  Top each log of dough with the beaten reserved Egg Yolk.  The Egg Yolk gives the Hermits the glossy topping after baking. 

Top flattened logs with Egg wash before baking.

After baking cool for about 15 minutes.  Then, cut each log into slices on a diagonal.  I toss the end pieces, because they can become crispy after cooling. 

After cooled, cut in slices on a diagonal.

Store in an airtight container.  Quite often I place 4 Hermits in a freezer bag to defrost & enjoy in January.  It's quite the treat finding them on a cold snowy day!

Hermits
  Oven:  375°F     Time:  23- 25 Minutes

Ingredients:  
3/4 Cup solid Crisco Shortening
1 and 1/2 Cups Sugar
1/4 Cup Molasses
2 Tablespoons Water
2 Eggs – (Reserve about 1 teaspoon for coating)
1 Cup Raisins
3 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ginger
1/2 teaspoon Ground Cloves 

Method:

1.  Using mixer, beat Shortening, Sugar, Molasses & Water. Beat until creamy.
2.  Reserve about 1 teaspoon of Egg with a little Yolk. Add Eggs & beat.
3.  Now add Baking Soda, Spices & Flour. Flour is added 1/4 Cup at a time and mixed into batter.  Otherwise you will be peering through a white mist. :)
4.  Fold in Raisins using big spoon or spatula.
5.  Spray PAM on a large cookie pan.
6.  Divide dough into three pieces. Make three logs of dough on cookie pan, flatten.  Leave about 1½ ” border on each end. Dough is very sticky.
7.  Coat top with reserved Egg – use back of teaspoon to spread.
8.  Bake in preheated 375°F oven for 23- 25 minutes (25 minutes in my gas oven).
9.  Cool 15 minutes & cut into diagonals. I throw away end pieces- too hard after cooled.
10.  Remove from cookie pan and store in a container after cooled. 

Hermits are just the best!  They are another fave family cookie!  Bake a batch this week to share with your family & friends.  They are just so good & taste oh so much better than the commercially packages brands.

Enjoy!
Yummy!

    

~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 

Ingredients:
Extra Pie Dough
Brown Sugar
Raisins
Craisins
Cinnamon
Nutmeg
Ground Cloves

Method:

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!
 

Enjoy!
Yummy!

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  

Ingredients:
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)
PAM

Method:

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!   

Enjoy!
Yummy!

             

~Butternut Squash Bread~

Butternut Squash Bread cooling!

Last Friday was the designated day for me.  Our weather has been quite brisk lately with the exception of Monday's rain.  On our garage floor were 5 Butternut Squash remaining in the carton.  They needed to be prepped for our freezer.  It's always best to take care of that before our cold temps make an appearance.  So... more bags of yummy locally grown Butternut Squash that is mashed/ ready to microwave is now in our freezer.  This week's been cold, brrrr!

2 Cups of the mashed Squash were refrigerated.  I had plans- Butternut Squash Breads!  It's a tradition with me to use Butternut Squash rather than Pumpkin for breads & pies.  It's a baking custom in my family.  Now, as long as my bowls & measuring utensils were to be used for baking, I baked 2 breads.  One is always cooled/ wrapped/ placed in the freezer for Thanksgiving weekend.

Butternut Squash works so well in this recipe.  However, if you do not have this yummy mashed vegetable readily available, use Pumpkin! 

• I use Olive Oil for sauteing & baking 
• Egg Whites rather than a Whole Egg is used.

The recipe below is for 1 Bread.  It's definitely a family fave here!  Light & moisty!

Butternut Squash Bread

Oven:  350°F      Time:  55 Minutes  

Ingredients:

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)
PAM

Method:

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.

We always enjoy Butternut Squash Bread during Thanksgiving weekend.  It's also a holiday treat that can be baked/ cooled/ wrapped in foil & placed in the freezer.  When needed, defrost.      

Enjoy!
Yummy!

Christmas Hermits

Hermits

Cloves!  Ginger!  Cinnamon and Molasses!  What a great combination in a dessert recipe.  The wonderful aroma in my kitchen was followed by tasting these ingredients... plus Raisins in a Hermit!  Oh Yum!  This is a great tasting cookie!

If you are searching for an easy to bake cookie recipe to share during the upcoming holidays, this is the recipe for you!  Hermits are a long time family fave.

This cookie is baked in a large cookie pan.  The stiff dough is separated into thirds.  Make a roll (log) with each third of the dough before placing in the cookie pan.  Flatten the roll - making sure the flattened rolls do not connect in the pan.  Then top each roll with the beaten reserved Egg Yolk.  This gives the Hermits the glossy topping after baking.

Before placing in oven.

 After baking, cool 15 minutes before cutting into slices on the diagonal.  The ends are usually very crispy, so I do not save them.

Ready for the taste test!

This is a delicious cookie to share with family & friends at Christmas!  However, no need to wait until this time of year.  Bake a batch to enjoy and to share any time.  They are soooo gooood!  

Hermits       printable Recipe Card
     Oven: 375°F     23- 25 Minutes

Ingredients:
¾ cup solid Crisco Shortening
1 and ½ Cups Sugar
¼ Cup Molasses
2 Tablespoons Water
2 Eggs – (Reserve about 1 teaspoon for coating)
1 Cup Raisins
3 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Ground Cloves 

Method:

1. Using mixer, beat Shortening, Sugar, Molasses & Water. Beat until creamy.
2. Reserve about 1 teaspoon of Egg with a little Yolk. Add Eggs & beat.
3. Now add Baking Soda, Spices & Flour. Flour is added ¼ cup at a time and mixed into batter,  Otherwise you will be peering through a white mist. :)
4. Fold in Raisins using big spoon or spatula.
5. Spray PAM on a large cookie pan.
6. Divide dough into three pieces. Make three rows of dough on
   cookie pan, leaving about 1½ ” border on each end. Dough is very sticky.
7. Coat top with reserved Egg – use back of teaspoon to spread.
8. Bake in preheated 375°F oven for 23- 25 minutes (25 minutes in my gas oven).
9. Cool 15 minutes & cut into diagonals. I throw away end pieces- too hard after cooled.
10. Remove from cookie pan and store in a container after cooled.

This cookie containing Ground Cloves, Ginger & Cinnamon is delicious!  The Christmas baking has started!

Enjoy!
Yummy!

Yummy Butternut Squash Bread

Butternut Squash Bread
A few slices had already passed the "Taste Test"

The Olive Oil for sauteing and baking was taken down from the shelf in my cabinet.  Yes!  There were enough Eggs in my fridge to use only Egg Whites.  The 2 cups of the prepped Butternut Squash needed had been stored in the fridge to bake the delicious Butternut Squash Breads, so I was good to go!  

Last week, the day after freezing the Butternut Squash, baking was on my agenda!  You guessed it, I replaced pumpkin with squash in one of my fave recipes.  Using Olive Oil and Egg Whites when baking this bread makes for a very light tasty treat.  By baking 2 breads, one can be placed in the freezer.  However, last week a neighbor was the recipient of the second foil wrapped bread.

• The recipe below is for 2 breads.  If one bread will be baked, cut the recipe in half.
• When baking these breads, I use a scant less than the required measured amounts of Salt & Sugar. 

Butternut Squash Bread

Oven:  350°F      Time:  55 Minutes       2 Loaves

Ingredients:

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

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

Method:

1. Spray 2 large bread pans 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 pans.
9. Stagger bread pans on oven shelf.
10. Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in middle of loaf.
11. Remove from oven and cool in pans on wire rack for 10 Minutes.
12. Remove from pans and continue cooling on wire racks.

• After cooled, enjoy.
• After cooling, the second Butternut Squash Bread can be wrapped in Heavy Duty aluminum foil and placed in your freezer. 

In the next two days, the remaining squash that is stored in our garage will be prepped for the freezer. That also translates that there will be a start on baking for the Thanksgiving Day Weekend.  Two  Butternut Squash Breads will be baked/cooled/wrapped in foil & placed in our freezer. This is a yummy bread that is also very easy to prepare!  No need for a boxed mix! 

Enjoy!
Yummy!

      

HERMITS

The temperature outdoors reminds us to wear the winter hats and the warm gloves when we bundle up! It certainly is a tad chilly! Christmas is just around the corner, so it is the perfect time to bake a batch of HERMITS. Hermits are moisty, chewy Molasses and Raisin cookies that are baked in three rolls on one large cookie sheet. Yes, you guessed it! They are a family favorite! Whenever Hermits are baking in my oven the wonderful aroma of Cinnamon, Ginger and Cloves fills my home. Yummy!

Two weeks ago I baked a batch of Hermits to share with my Docent friends at our annual December Holiday Luncheon. Every year after our delicious Lunch, we all sample the mouth-watering cookies that everyone has brought to our yearly gathering. There are cookies to bring home, too! During the year we Docents volunteer at the Springfield Museums by giving tours to school groups. The Springfield Museums are a group of five museums that contain Art, History and Science. The Quadrangle (as it is called) is one of my favorite places. Can you tell that I enjoy visiting museums? Do you, also? There is always so much more to learn.

With the holidays approaching another batch of Hermits will be prepared this weekend. After the individual cookies have been placed in the cookie canister, it will be hard to eat just one! Do you bake Hermits? If you would like to bake a batch, my recipe is below. Or click here for a printable Recipe Card.

HERMITS

Oven temperature: 375°, Bake: 20 - 22 Minutes (22 Minutes gas oven)

Ingredients:

¾ cup solid Crisco shortening
1 and ½ cups Sugar
¼ cup Molasses
2 Tbs. Water
2 Eggs – (Reserve about 1 tsp. for coating)
1 cup Raisins
3 cups Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Ground Cloves

Method:

1. Using mixer, beat Shortening, Sugar, Molasses & Water. Beat until creamy.
2. Reserve about 1 tsp. of Egg. Add Eggs & beat.
3. Now add Baking Soda, Spices & Flour. Flour is added ¼ cup at a time and mixed into batter. Otherwise you will be peering through a white mist. ;-)
4. Fold in raisins by hand using a big spoon or spatula.
5. Spray PAM on a large cookie sheet.
6. Divide dough into three pieces. Make three rows of dough on cookie sheet, leaving about 1 ½ ” border on each end. Dough is very sticky.
7. Coat top with reserved Egg – use back of teaspoon to spread.
8. Bake in preheated 375° oven for 22 minutes (gas oven).
9. Cool 15 minutes & cut into diagonals. I throw away end pieces – too hard after cooled.
10. Store in container after cooler.

Enjoy!
Yummy!