Butternut Squash Pancakes

Butternut Squash Pancakes
waiting for maple syrup to be drizzled on top

Pancakes are a great breakfast any day and anytime of the year. In autumn a special treat is enjoying the Butternut Squash variety. What a great treat in the morning to enjoy these pancakes with maple syrup drizzled over the top. This breakfast treat is flavored with Cinnamon and Nutmeg. I add Ginger into the batter, also. So tasty!

This morning we enjoyed the Butternut Squash Pancakes after taking a package of them out of our freezer.  Reheating the pancakes in our microwave makes for a quick, easy and delicious breakfast.

Click here for my easy to follow recipe! It is worth the click!

***If you do not have many Eggs in your fridge, rather than use 4 Egg Whites in this recipe- remember that in cooking

1 Whole Egg = 2 Egg Whites 

so just reverse the formula and use 2 Whole Eggs in place of the 4 Egg Whites in this recipe.

There are a few more Butternut Squash Pancakes in our freezer to enjoy for breakfast one day next week. Will you be making them soon, too?

Enjoy!
Yummy!

 

Butternut Squash Pancakes

Butternut Squash Pancakes
only need the Butter/ Margarine and Maple Syrup on top
(File Photo)

It's the season of the delicious orange colored vegetable- Butternut Squash!  Whenever we enjoy this veggie at dinner I save out about 1 Cup of the mashed Butternut Squash to prepare a very tasty pancake for breakfast the next morning.  Butternut Squash Pancakes!  They are so good!  

While each pancake is cooking on the griddle, the aroma of Cinnamon, of Nutmeg and of Ground Ginger gives you a hint of how great they will taste.  Top them with Butter/ Margarine and Maple Syrup! Yum! 

The price of Eggs is a bit more since I originally posted my recipe, so these days while preparing these pancakes I use a combination of 2 Egg Whites and 1 Whole Egg instead of 4 Egg Whites. 

**Remember the formula while cooking/ baking: 1 Whole Egg = 2 Egg Whites.

Click here for my recipe for Butternut Squash Pancakes!  Plan on preparing a batch during this month of November!  Freeze the extra pancakes for an easy breakfast on busy mornings!

Enjoy!
Yummy!

       

Butternut Squash Bread!

Butternut Squash Bread
(File Photo)

Butternut Squash Bread! What a delicious dessert!  Yes, I did write Butternut Squash. For years- that has led to decades- I have been using this veggie instead of pumpkin when preparing this dessert bread.  It is so yummy that you may just want to enjoy a half slice as a snack! 

Lately, the amount of Butternuts in the bushel container in our garage has been reduced.

The Bushel of Butternut Squash

Many of the squash have been cooked/ mashed.  Labeled freezer bags of this orange veggie are on their designated freezer shelf.  This weekend the remaining squash will be prepared and more bags will be frozen.   

One delicious treat that is made using the mashed Butternut Squash is Butternut Squash Bread.  Usually I bake 2 breads at once, so I double the recipe and stagger the pans in the oven before/ when baking.  This weekend I will be using the freshly mashed Butternut Squash when baking these breads.  

During the year I defrost a bag containing 2 cups to bake 2 breads.  The Butternut Squash will defrost overnight in the fridge.    

This dessert bread is very easy to prepare!  While it is baking the aroma of Cinnamon and Nutmeg will float from your kitchen to other rooms in your home.  A small amount of Ground Cloves can be added to the batter, too.  It is also at this time of year that one of the 2 breads that I bake will be placed in our freezer to enjoy over Thanksgiving.  If you will also be doing this, after the bread cools, wrap in heavy duty foil, label and freeze.

I use Egg Whites in this recipe. 
Remember- when baking:

***2 Egg Whites = 1 Whole Egg

With the current price of Eggs, you may want to use  2 Egg Whites + 1 Whole Egg for 1 bread. 
When baking that would equal or be the same as using 4 Egg Whites.     

Click here for my recipe for Butternut Squash Bread!  It is a family favorite in my home and it just may become a favorite for you and your family, too!

Enjoy!
Yummy!

                

~Crunchy Oats~

A container of Crunchy Oats!
(File Photo)

There are a few foods that I prepare on a routine basis.  One of them is Crunchy Oats.  Those delicious morsels of the combination of oats, honey, wheat germ and a few more ingredients.  These ingredients are basically mixed together and then stir fried in a large saute pan.  After cooling they are placed in a covered container and into the fridge they go.  What a great addition to a serving of yogurt or when enjoying cereal in the morning!  

Crunchy Oats are also easy to prepare.  For the recipe, click here! 

So delicious!

Enjoy!
Yummy!

              

Apple Bread

Apple Bread cooling!
(File Photo)

Apples are a favorite fruit in our household!  In autumn the fresh crops of apples are so good.  Slices of this fruit are a great snack, too.  Desserts made with apples are also favorites of ours and one of our favorite desserts is Apple Bread.  It has a very simple name, but it is packed with flavor.  Fresh chunks of Apples along with Cinnamon, Nutmeg and Orange Juice are tasted with every bite of a slice of this dessert bread. 

Slices in the serving dish!
(File Photo)

This bread is so yummy that I always bake two of them at once.  If you are baking two at the same time, just remember to stagger the bread pans in the oven while baking the breads.  After baking and they cool, one of the breads is wrapped in foil and labeled/ dated and placed in our freezer.  It is a wonderful surprise to enjoy in a month or two.  This year during Thanksgiving Day weekend, the second bread will be defrosted and shared at our dinner table.  

For the ingredients and the recipe for Apple Bread- click here. 

In the next few days I will be baking 2 of them.  You guessed it!  One we will enjoy now and the second Apple Bread will be placed in our freezer!  This is a very moist bread that has become a favorite of ours over the years! 

*****If you plan to bake one bread, cut the recipe in half- use only 1/2 of the ingredients.  

Enjoy!
Yummy!

   

Butternut Squash Pancakes

Butternut Squash Pancakes
before adding maple syrup!
(File Photo)

 
👉 **Note to self for this weekend... make a batch of Butternut Squash Pancakes!!  

Now, there is 1 Cup of cooked/ mashed Butternut Squash in our fridge.  Today, a few more of these squash were prepped for our freezer and I saved out that 1 Cup.  I have plans!  Oh, I always have plans, but sometimes plans can quickly change.  However, this weekend Butternut Squash Pancakes will be enjoyed one morning at breakfast and the extra pancakes will be placed in our freezer.  

While enjoying the first bite of this pancake that is topped with maple syrup, the flavors of Cinnamon, of Nutmeg and of Ginger are quickly tasted.  The pancakes are also very light.  Did I mention that they are so good??

A few years ago I posted my recipe, so I am sharing the link.  For my recipe click here. 

The extra pancakes freeze very well, so we will be enjoying them on other mornings.  It will be great to take out the package labeled Butternut Squash Pancakes from the freezer and microwave them.  What a delicious breakfast!

Make a batch, also!  You will be very happy you did!

Enjoy!
Yummy!     

Bake a Batch of Hermits!

Hermits
(File Photo)

Got Raisins?  Got Molasses?  Got Ground Ginger and Ground Cloves??  If not add them to your grocery list!  You will be on your way to baking a batch of Hermits! The delicious molasses flavored bar cookies that are filled with raisins are a great choice for your holiday cookie tray.  Three "logs" of dough are placed on a large cookie pan.  Then, they are baked in your oven.  All at one time!

Ready to be placed in the oven!
(File Photo)

After the three logs of dough are baked each log is cut diagonally into serving pieces.  Then, after the bar cookies cool, one is ready for a "taste test".  It is not necessary, because of course it will taste scrumptious!  But, who can resist a taste test of a homemade cookie??

Which Hermit should I "taste test"?
(File Photo)

Hermits have been a favorite cookie for so many years! Click here for my recipe and the complete easy directions!  

These bar cookies also freeze well!  Place 4- 6 of them in a freezer bag and pop in the freezer.  Freeze more if you are able to do so.  We enjoy most of them after I bake them.  What a special treat to find a package of Hermits to defrost in about 1 month.  Bake a batch this week!  Don't forget the taste test!

Enjoy!
Yummy! 

Butternut Squash Bread

Butternut Squash Bread
(File Photo)

Today a delicious Butternut Squash Bread is baking in our oven!  There is no way that I will be freezing it to enjoy on Thanksgiving Day, because I know that after it cools there will be two slices cut for dessert.  While it bakes the wonderful aroma of cinnamon and nutmeg float out of my kitchen.  It is quite the tease. 

For that same reason I also know that next week I will be baking two more of these yummy breads.  But, after those breads cool, each will be wrapped in heavy duty foil/ labeled and placed in our freezer. 

It was a tradition from my childhood to use Butternut Squash rather than Pumpkin when baking these delicious treats.  My mom always used the Butternuts.  While growing up we had 2 large gardens and definitely had a great supply of them.  Now, I keep that tradition going!   

Plan on baking a Butternut Squash Bread for your family to enjoy on Thanksgiving Day!  It is easy to prepare and tastes so good! 

Click here for my recipe!  

Add Butternut Squash to your grocery list!

Enjoy!
Yummy!

        

~Craisin Raisin Apple Crisp~

Craisin Raisin Apple Crisp
(File Photo)

When September rolls around baking an Apple Crisp using the local fresh McIntosh and Cortland apples is always on my agenda.  It was this year, too.  Now, the middle of October has arrived and another will be placed in our oven.  No pie crust is needed here, which makes this dessert easy to prepare.   

Apple Crisp is a great dessert!  Slices of baked apples with a crispy oat cinnamon/ nutmeg flavored topping.  I always combine a few Craisins (dried cranberries) and raisins with the apples before adding the oat topping.  When serving, a small scoop of vanilla ice cream is added on top of the Craisin Raisin Apple Crisp and it tastes so good!

Back in October 2011 I posted my recipe.  This post has a printable recipe card for Craisin Raisin Apple Crisp, too!  I cannot remember when I began baking this delicious apple treat, but it remains a favorite in my household.  The weekend is here, so purchase some apples and bake this dessert.  It is so good!

Remember no pie crust is needed!  Click here for the recipe! 

Enjoy!
Yummy!

        

Blueberry Torte

Blueberry Torte cooling!

Blueberries always taste so good!  During the local growing season here in Massachusetts we enjoy them in cereal.  That is also the time when I prep/ freeze them to use in baking desserts during the colder months.  A bag of frozen blueberries was taken out of the freezer 2 days ago, so they could defrost in the fridge.  On New Year's Eve and New Year's Day it's great to enjoy a special dessert.  One that does not require every utensil in my kitchen to prepare and also one that is easy to make.  I'm talking Blueberry Torte!  This was a great choice!  It is so good. 

Click here for the recipe!

This would be a great dessert to bake for any special occasion.  Fresh or frozen/ defrosted blueberries are used.

When serving a slice of this delicious dessert add a little vanilla ice cream or whipped cream on top!

Enjoy!
Yummy!

and...
Happy New Year!!!

~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!

Butternut Squash Pancakes

Butternut Squash Pancakes
Before the Maple Syrup was drizzled on top!
(File Photo)

It's the time of year when I make a batch of Butternut Squash Pancakes for breakfast!  Enjoying these delicious pancakes that have Cinnamon, Nutmeg and Ginger is a tradition, especially in Autumn.  While prepping the Butternut Squash for the freezer two days ago, I saved out 1 Cup to make these.  The next day we enjoyed Butternut Squash Pancakes for breakfast.  They are so light and are so yummy! 

After enjoying our breakfast, there were many left to freeze.  Did I mention that they freeze very well??  They do!!  It's always great to open the freezer door to find a Ziploc bag or two of frozen pancakes.  (I was quick to freeze them and did not take a current photo, but luckily I had one to use today.)

**When freezing pancakes after they cool, I place half of the pancakes individually in sandwich bags and half are not placed in the bags.  Then, I stack them- every other one is in a sandwich bag.  In this manner they do not stick together and it's easy to remove the needed amount later.  I also save on using too many of the sandwich bags.  The pancake stacks are then placed into Ziploc Freezer bags and into the freezer they go.  Easy breakfasts for other mornings!    

Thanksgiving Day will be celebrated soon and you will probably be enjoying Butternut Squash on your dinner table.  We will be!  Save out 1 Cup to prepare these delicious pancakes for breakfast.  A few years ago I posted my recipe on my blog.  It is a click away and well worth the click! 

Click here for the Recipe for Butternut Squash Pancakes!   

Place the extra pancakes in your freezer to enjoy on other mornings!  You will be so happy you did!

Enjoy!
Yummy!

 

      

~Butternut Squash Bread~

Butternut Squash Bread

Butternut Squash is a favorite vegetable with my family!!  Every year we purchase a carton (bushel) of this orange veggie.  The project in late October/ early November is to steam it and then package it up for the freezer.  So, it is not surprising that I substitute Butternut Squash for pumpkin in recipes all the time.  Butternut Squash Bread is definitely one of my family's favorite quick breads to enjoy during the Thanksgiving Day weekend.  It is a very easy recipe!

While prepping the bushel of squash last week, I had saved 2 Cups of the veggie to bake 2 breads.  You may be thinking - why do this all in one weekend?  Well, it seems that this autumn just zipped by on us.  The squash was in our garage and suddenly our overnight temperatures were frigid.  We did not want to lose the squash, so it became one very busy weekend!  Now, we can enjoy this veggie until we have no more.  It is mashed and ready to be defrosted/ reheated.

Since the Butternut Squash was fresh, I baked 2 breads.  One, we enjoyed in the next few days and the other is now in our freezer- for Thanksgiving Day.  That is another good thing about this recipe- it can be baked early and frozen.  It is easy to defrost it and the taste is just great!

This recipe uses Egg Whites and Olive Oil.  The result is a very light delicious bread.

The recipe is here!  You probably have most of the ingredients in your pantry!  Steaming the Butternut Squash is also easy.

This is definitely a "try it, your family will like it" recipe!

Enjoy!
Yummy!

             

Apple Crisp- with Raisins and Craisins

Apple Crisp- with Raisins and Craisins
(File Photo)

One just might believe that I forgot what our fave family dessert is in autumn!  That was not totally true!  I had been waiting for the McIntosh and Cortland apples to be available to purchase.  Then, suddenly, they were.  Naturally I purchased both varieties.  Then, for 2 weeks they sat in our fridge.  Waiting.  Every time I saw them it was a reminder. 

On Friday I finally baked Apple Crisp- with Raisins and Craisins, of course.  It's the dessert that tastes sooo goood with a scoop of vanilla ice cream on top.  It's also the dessert that has a great topping of oats and brown sugar.   Apple Crisp is just so so- without the addition of Raisins and Craisins (dried cranberries).

This is delicious!  Bake this treat after purchasing some McIntosh or Cortland apples.  If only one of the varieties is available- use it.  During the winter months I find in my area that Empire apples are available, so at that time of year I use the Empire apples.

Click here for my recipe!

Now that I've baked it, I'm sure that in about 2 weeks there will be plans for another.  It is a great dessert! 

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 Bread

Butternut Squash Breads- cooling!

It's time to bake Butternut Squash Bread!  Yes, I did write Butternut, not pumpkin.  I do not use pumpkin in the moist, yummy bread that we enjoy on Thanksgiving Day.  Well, not only at Thanksgiving, but anytime I bake it!  The Butternut Squash that was sitting in a carton in our garage had been prepped to freeze.  While prepping the squash, I saved out 2 Cups to bake 2 breads the next day.  One we enjoyed that week and the other is wrapped and just waiting in our freezer to defrost.   

I always make 2 breads.  I double my recipe.  A Butternut Squash Bread is so yummy!  Olive Oil for baking and sauteing and Egg Whites make one light tasty bread.  With each bite, the flavors of Cinnamon and Nutmeg taste so good.

After they cooled, one was wrapped in foil and placed in the freezer to have on Thanksgiving Day.  The other?  Oh, it was cut into slices and we enjoyed each bite of the moist slices that week! 

Now, you may not want to bake 2 breads for Thanksgiving, so my recipe below is for 1 bread.  Double the recipe for 2 breads.  If you have never tasted this treat, bake it and sample it.  It is that good!  

Butternut Squash Bread 

Oven Temperature:  350°F      Baking 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 Cup Sugar

4 Egg Whites (=  total of 2 Whole Eggs)
3/4 Cup Olive Oil for baking & sauteing
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 White/ Olive Oil mixture.
7.  Pour liquid mixture into dry ingredients.  Stir until combined.
8.  Pour batter into bread pan.
9.  Bake at 350°F for 55 Minutes, or until cake tester/ toothpick comes out clean when inserted in middle of loaf.
10.  Cool in pan on wire rack for 10 Minutes.
11.  Then, remove from pan.
12.  Continue cooling on wire rack.
13.  Later, place on a serving dish & cut into slices.

It has been quite the temptation every time we open the door to our freezer.  However, that Butternut Squash Bread has been saved for Thanksgiving Day!  Onto other baking this week!

Enjoy!
Yummy!

  

Blueberry Torte

Blueberry Torte
(File Photo)

Decisions, decisions, decisions! There are so many yummy desserts that can be baked to enjoy after a delicious Easter Dinner.  What would be the choice??  Last night the vote was cast!  Blueberry Torte!  A slice of Blueberry Torte served with vanilla ice cream.  That led to a package of frozen local blueberries from our large freezer to be placed in the fridge to defrost overnight.

A slice will be served with vanilla ice cream
(File Photo)

This dessert is always so good.  A light cinnamon flavored cake filled with blueberries.  It taste delicious any time of year.  Did I mention that this dessert is easy to prepare?  It is.

I use 1 Whole Egg + Egg Whites along with Soy Milk when preparing the cake batter.

Click here for my recipe!

The afternoon is moving along and I need to get started!  Now, it's time for me to pull up my recipe on my iPad and get started.

Enjoy!
Yummy!

Happy Easter!!!

         

Banana Cinnamon Chip Muffins

Banana Cinnamon Chip Muffins

A few months ago I tasted Cinnamon Chip Bread.  The name sounds interesting and let me tell you each bite of this bread was just... delicious.  The Cinnamon Chips have that bit of pizzazz whenever your taste buds discover even a bit of one chip!  I had read recipes that contained this "mystery" ingredient, but had never been able to purchase a bag in the grocery stores.  Well, that changed!  Yes!!  Woohoo!!!  I could not wait to bake a goodie using them.  This led to an old recipe I posted years ago, Banana Crumb Muffins.   I used the batter recipe for this Cinnamon Chip variety.

**There was no need to make a "crumb topping" here, so I did not.  However, I did sprinkle a small amount of granulated Sugar on top of each muffin before baking.

The batter for the muffins was prepared with the addition of 2 Tablespoons of Cinnamon Chips.  I did not want to overwhelm my recipe, so I used this small amount.  When putting the batter in the muffin liners, there were plenty of chips for each muffin. 

While these muffins were baking, my entire home smelled Cinnamon!  Yum!  These muffins are so good!  I did learn that they do not freeze well.  That's no problem, because 12 muffins do not last long.     


Banana Cinnamon Chip Muffins

Oven Temperature:  375°F     Baking Time:  18- 20 Minutes
Yield:  12 Muffins

Ingredients:

1 and 1/2 Cups Flour
1/2 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Tablespoons Cinnamon Chips
2 large overripe Bananas
2 Egg Whites- slightly beaten
4 to 5 Tablespoons Milk (I use Soy Milk.) 
1/3 Cup Olive Oil for baking & sauteing

Method: 

1. Combine Flour, Sugar, Baking Soda, Baking Powder and Salt in large mixing bowl.
2. Add 2 Tablespoons Cinnamon Chips.
3. In another bowl mash the 2 Bananas.
4. Add 2 Egg Whites and beat mixture with a whisk.
5. Add Olive Oil + Milk to Banana/ Egg Whites mixture and whisk together.
6.  Stir Banana mixture into Flour mixture until combined.
7. Spoon batter into the 12 muffin liners.
8. **Optional:  Sprinkle a small amount of sugar on top of each muffin.
9. Bake in a preheated 375°F oven for 18- 20 Minutes or until cake tester comes out clean.
10. Remove from pan & cool on wire rack.

Cinnamon Chips are a new ingredient to me, but one I will always keep in my pantry from here on!  Amazing how much pizzazz these Banana Cinnamon Chip Muffins have.

Enjoy!
Yummy!

Butternut Squash Bread

Butternut Squash Breads cooling!
(File Photo)

It is a tradition!  Every year I bake Butternut Squash Bread to enjoy during the Thanksgiving Day weekend!  Years ago, I used a Pumpkin Bread recipe & replaced the pumpkin with Butternut Squash!  Then, I started using Egg Whites rather than Whole Eggs when preparing my breads.  Before I knew it, I replaced Olive Oil for baking & sauteing for the vegetable oil.  The result?? A yummy cinnamon flavored Butternut Squash Bread that has a hint of Nutmeg!  It's become a tradition to enjoy this bread over the Thanksgiving Day weekend. 

This bread also freezes very well.  Usually, I bake 2.  One is enjoyed for the next few days & the second bread is wrapped in foil & placed in our freezer.  It's already baked!  What a tasty bread!  1 cup of cooked/ mashed Butternut Squash makes a very delicious bread!  

Butternut Squash Bread

Oven Temperature:  350°F       Baking 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 Cup Sugar

4 Egg Whites (=  total of 2 Whole Eggs)
3/4 Cup Olive Oil for baking & sauteing
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 White/ Olive Oil mixture.
7. Pour liquid mixture into dry ingredients.  Stir until combined.
8. Pour batter into bread pan.
9. Bake at 350°F for 55 Minutes, or until cake tester/ toothpick comes out clean when inserted in middle of loaf.
10. Cool in pan on wire rack for 10 Minutes. 
11. Then, remove from pan.
12. Continue cooling on wire rack.
13. Later, place on a serving dish & cut into slices.

We always enjoy the first slice later in the day that this bread is baked.  If, you can wait until the next day to sample it, the flavors combine even more.  We never can wait for the next day to sample!  Yes, it is that yummy!

Can you substitute canned pumpkin?? Yes.  However, Butternut Squash Bread is just the best!

Enjoy!
Yummy!

  

Crunchy Oats

Crunchy Oats

This was the week!  I've been planning on making a batch of Crunchy Oats for about a month, now.  Those tasty little additions of oats & wheat germ that pack a lot of flavor & fiber to my daily yogurt.  I like to sprinkle about 2 teaspoons on top of my plain yogurt & then add a little Freezer Jam.  Sometimes, you see this treat sold along with single serving yogurt containers.  It's easy to add them in & enjoy the yogurt.  It's even better when you make a batch to eat whenever you want.
  
This is an "easy to prep" kind of treat!  Place all the ingredients in a bowl & combine thoroughly.  Then, in a large skillet over Medium heat, cook & also *stir constantly.  Cook for 5- 6 Minutes.  Place on a large pan to cool.  It's that easy!  Crunchy Oats are stored in the fridge.  It's great to have a batch to enjoy!  They taste so good on top of cold cereal, too!

*Mixture will burn if it is not constantly stirred! 

Crunchy Oats
             adapted from The Quaker Oats Wholegrain Cookbook


Ingredients:
1 & 1/4 Cups Quaker Oats (Old Fashioned)
1/3 Cup Wheat Germ
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/3 Cup Olive Oil for baking & sauteing 
1/3 Cup Honey

Method:

1. Combine Oats & Wheat Germ in a bowl. 
2. Add Cinnamon & Nutmeg, combine.
3. Add Olive Oil & combine well.
4. Then add Honey, again combine well.  Mixture is very sticky.
5. Place mixture in large skillet.
6. Over Medium Heat cook while constantly stirring.
7. Cook for 5- 6 Minutes.
8. Then place Crunchy Oats on cookie pan to cool.
9. After cooling, place in air tight container & store in fridge. 

After placing in the air tight container, I shake the container to break up any large clumps.  They store well for 3 months in the fridge.  My container will be empty before 3 months passes.  :)  This is a great tasty add in!

Enjoy!
Yummy!