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!

 

Raisin Zucchini Muffins

A Raisin Zucchini Muffin
(File Photo)

It's the weekend! A weekend in late January when our local grocery store had some fine looking Zucchini in the Produce Department. Very quickly a memory of freshly baked Zucchini Muffins popped into my mind.  To be specific- Zucchini Muffins with Raisins.  Yum!  Not since that "buy local" veggie was available at road side stands this past summer have I baked a batch.

Well, that changed today.  A double batch is now baking in my oven and the aroma in my kitchen is beginning to make me hungry.  I baked a double batch.  There will be Raisin Zucchini Muffins located in our freezer tomorrow, too.  

Click here for the recipe. 

When you also find some "fine looking" Zucchini in your grocery store's Produce Department, bake a batch of these very tasty treats!

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!

                

~Butternut Squash Pancakes~

Butternut Squash Pancakes
(File Photo)

It's all about the Butternut- Butternut Squash that is! This is definitely our favorite veggie.  We enjoy it as a side dish at dinner, but it does not stop there.  Butternut Squash Pancakes are absolutely delicious!  What a great way to start a day.  After making a batch and enjoying breakfast, the remaining pancakes are placed in our freezer for other mornings.

I usually use Egg Whites in this recipe, but you could use Egg Whites + 1 whole Egg. 
Remember when cooking/ baking:
2 Egg Whites= 1 Whole Egg

This recipe calls for 4 Egg Whites. So, remembering the above formula, instead of using only Egg Whites sometimes I use 2 Egg Whites and 1 Whole Egg.  It depends on how many eggs are in our fridge and what their expiration date is.

I have posted my recipe in the past, so I am including the link for this delicious recipe now:

Click here for the recipe for Butternut Squash Pancakes.

Last weekend I made a batch.  The extra pancakes were placed in our freezer, so we will be enjoying them at breakfast on Thanksgiving Day morning.  

At this time of year you may also be enjoying Butternut Squash as a side dish on Thanksgiving Day!  Save out 1 Cup for these delicious pancakes on the weekend! You will be happy you did!

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!

        

~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 Bread

Apple Bread

Desserts with apples as the special ingredient are always a great treat!  Especially in autumn when the newly harvested fruit is available.  One of our favorite treats is Apple Bread.  This is a yummy, moist dessert bread filled with chunks of apples.  A surprising ingredient is orange juice.  This gives the bread a great flavor!

I always bake two of these breads- one to enjoy and the other is cooled/ wrapped in foil and placed in our freezer.  Currently, there's an Apple Bread in the freezer that we will be enjoying over the Thanksgiving Day weekend.  When it comes out of the oven there is always a crack in the center.  Yet, still, I use my cake tester to learn if the bread is ready for the cooling rack. 

If you have never baked one (or two) of these breads, add apples to your grocery list.  Then, take out your bread pans and you will be on your way!  It is that good!

Apple Bread

Oven: 350°F    Time: 65 Minutes    
**Makes Two Loaves

Ingredients:
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
     size)  Cortland or Empire Apples are my faves to use.

Method: 

1. Combine dry ingredients in a large bowl.
2. Add Olive Oil, Orange Juice & Egg Whites (slightly beaten)
   and stir.  
3. Add chopped apples and stir in.
4. Pour batter into greased bread pans.
5. Bake at 350°F in preheated oven for 65 minutes or until cake tester or toothpick comes out clean when inserted in middle of loaf.
6. Cool on wire racks for 10 minutes.
7. Remove from pans and continue cooling on wire racks.

After the breads have cooled we always want to "taste test"!  One bread is placed on a serving dish and slices can then be enjoyed.  The other bread is wrapped and placed in our freezer.  It is hard to resist the temptation to defrost that apple Bread that is sitting on the shelf in the freezer.  :)   

Yummy!
Enjoy!

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!

   

Cranberry Bread

Cranberry Bread

A family favorite recipe came from a very unexpected source.  It was not from a magazine, a newspaper, a friend or another blog.  I never would have guessed that "my" Cranberry Bread recipe would/ could be found in a children's book!  It is true!  Cranberry Thanksgiving by Wende and Harry Devlin is a treasured story that was written in 1971.  Quite a few years ago, in November, one of my son's brought a copy of the recipe home from elementary school.  His school librarian had read the story and also had given him and his classmates the recipe- just in case someone "might" want to bake it at home with a parent's help.

We were up for the challenge and baked a loaf.  The original recipe called for Raisins and Cranberries, but it was November.  We lived in Massachusetts.  For us Cranberry Bread needed to be all Cranberries!  It was and oh, it tasted so good!  Since baking that first loaf I have never used another recipe.  It is that good!  Fresh Cranberries flavored with Orange Juice taste so yummy!

This year before Thanksgiving I didn't have the opportunity to take out this recipe and bake a loaf.  However, yesterday I did.  The cranberries were cleaned and chopped.  The recipe was used again.

Cranberry Bread
     Adapted from Cranberry Thanksgiving 
             by Wende and Harry Devlin  

Ingredients:  
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 pkg. fresh Cranberries- rinsed in cold water and chopped

Method:

1.  Preheat oven to 350°F.
2.  Spray a 9" x 5" loaf pan with PAM.
3.  Rinse Cranberries in cold water (using a colander).
4.  Chop Cranberries coarsely.
5.  In a large bowl combine Flour, Sugar, Baking Powder, Salt and Baking Soda.
6.  Using a pasty blender (or 2 knives) cut Butter/ Margarine into combined dry ingredients- until  mixture is crumbly.
7.  Add Egg Whites (or Egg) and Orange Juice and stir until moist.
8.  Add chopped Cranberries to batter.  Fold in.
9.  Spoon batter into loaf pan.
10.  Bake at 350°F for 1 hour and 5 Minutes or until cake tester or toothpick comes out clean  when inserted in middle.
11.  Cool on cooling rack for 10 Minutes.
12.  Remove from pan and continue cooling on rack.
13.  After cool, wrap in foil.

*Extra Hints 

• Wait at least 5 hours after baking to eat.
•  Use fresh Cranberries- not frozen.
• This bread does not freeze well.

I will be baking another Cranberry Bread before the New Year!  Will you be baking one, too??

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!

  

Banana Cornmeal Pancakes

Banana Cornmeal Pancakes
(File Photo)

O.K., I admit it!  I wrote this post for me.  That's right.  Banana Cornmeal Pancakes are so easy to prepare- especially if you use a box of "Jiffy" Corn Muffin Mix.  That is one of the few "mixes" that I use when baking/ cooking.  It's probably totally comfort food for me.  Growing up my mom always used this mix for Cornmeal Muffins.  Now, I use this mix for pancakes that are banana flavored.

In the past the recipe for the Cornmeal Pancakes was printed on the box.  However, times have changed.  It's no longer visible- at all.  So, I always google to locate it.  I always seem to forget the amount of Milk needed.  For this reason I am writing this post!  For me & also for all of you who just may try it!

My Substitutions:

• Soy Milk for the Milk  

• 2 Egg Whites for 1 Whole Egg.   

• Olive Oil for sauteing & baking for melted shortening.

Banana Cornmeal Pancakes

Ingredients:
1 whole ripened Banana, mashed
2 Egg Whites, beaten
1/2 Soy Milk
2 Tablespoons Olive Oil for baking & sauteing
1 pk. Jiffy Corn Muffin Mix

Method:

1. Combine mashed Banana & beaten Egg Whites.
2. Add Soy Milk + Olive Oil.
3. Combine with 1 pkg. Jiffy Corn Muffin Mix.  Stir well.
4. Use about 1/2 cup batter for each pancake, more if desired.
5. Place batter on hot griddle, turning over when brown.

This morning we enjoyed this pancakes.  When I prep them again, I will not need to google the amount of Milk! Woohoo!

The extra pancakes???  Oh, I always freeze them.  Place in a sandwich bag & then in a Ziploc Freezer Bag.  Label/ date & freeze.  They are so tasty on a busy morning- after heating in the microwave!

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!

 
  

Baked "Turkey Meatballs"

Baked "Turkey Meatballs"
Some were placed in the Tomato Sauce
Others were frozen

For the past year we've been eating less beef.  Really!  As a matter of fact it's not found very often on our grocery list.  In the warmer months, occasionally, we enjoy a yummy grilled cheeseburger.  But that's a treat on a HHH summer day.  I've been using lean Ground Turkey in many dishes where I would have used Ground Beef in the past.

A few days ago we enjoyed Turkey Meatball Grinders with low fat mozzarella cheese & sauteed Green Pepper strips.  Yes, a salad too.  Oh yum!  What a great tasting dinner! 

A one pound package of lean Ground Turkey yields about 16- 17 Turkey Meatballs.  There were extras to freeze & have for dinner on future nights.

• I use Egg Whites rather than Whole Eggs whenever I can while cooking. 
  (2 Egg Whites = 1 Whole Egg.)  
• For me quite often, Soy Milk is a replacement for Milk.  
• My Spice Rack contains the herbs.  :)            

Baked "Turkey Meatballs"

Oven Temperature:  375°F          Baking Time:  28- 30 Minutes 

Ingredients:

1 Pound (16 ounces) lean Ground Turkey
3/4 Cups unseasoned Bread Crumbs
1 teaspoon Worcestershire Sauce
2 Egg Whites
1/2 Cup Milk  (I use Soy Milk.)
1 Tablespoon dried Parsley
1 teaspoon Oregano
1 teaspoon Basil
1/4 teaspoon dried Chopped Onion
1/4 teaspoon Paprika
1/4 teaspoon Garlic Powder

Method:

1. Place all ingredients in a large bowl.
2. Mix together- combining well.
3. Preheat oven to 375°F.
4. Cover a cookie pan with aluminum foil.
5. Spray foil with PAM.
6. Make 16- 17 Turkey Meatballs & place evenly on cookie pan.
7. Bake for 28- 30 Minutes in a 375°F oven. 
8. Remove from pan.

Each "Meatball" is moist, deliciously flavored & tastes so good in a toasted grinder roll that's filled with mozzarella cheese, sauteed peppers & tomato sauce.

The extra "Meatballs" freeze very well, too!  These are also so good served over spaghetti!

Do you prepare Baked "Turkey Meatballs"?

Enjoy!
Yummy!

Butternut Squash Bread

Butternut Squash Bread
flavored with Cinnamon & Nutmeg

Every Fall a bushel of Butternut Squash is purchased from Meadowbrook Farm in East Longmeadow.  Sometimes a Mum or two is also purchased.  That depends on if our perennial Mums in our garden have sprouted again this year.  Usually they do.  However, this past year had been different.  A warm day in early Spring followed by cold weather stunned the Hydrangea.  The cold snap also had effects on the Forsythia Bushes in my area.  They never flowered.  This year only one Mum in the back perennial garden sprouted & it was time for a little autumn color!  During our visit to Meadowbrook Farm a few weeks ago Butternut Squash & Mums were purchased.

Meadowbrook Farm

Preparing & freezing this mashed orange vegetable is a tradition with me.  We freeze our supply to enjoy all winter.  This habit began with my family.  (Click here for Freezing Butternut Squash Instructions.)  Our garden had a great spot to grow these vegetables that grow on vines.  Canning & freezing veggies was all part of summer back then.  Now, I purchase them at the bountiful area roadside stands. 

The last 3 Butternuts in the bushel were prepped 2 days ago.  1 Cup was saved out & stored in the fridge for a special bread- Butternut Squash Bread.  I was reminded of it whenever I opened the fridge door.  Yesterday was the day to bake the bread!  It's delicious!  Cinnamon & a bit of Nutmeg give it a great flavor.  Egg Whites are used rather than Whole Eggs.  Quite often I bake 2 breads & place one in the freezer after cooling.  At Thanksgiving, we enjoy Butternut Squash Bread rather than Pumpkin Bread!

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  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/ 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.

If you can wait until the next day before sampling this yummy Butternut Squash Bread, the flavors combine even more.  However, we never can wait, so we always enjoy the first slice later in that day.

Have you baked a Butternut Squash Bread?

Enjoy!
Yummy!

     

~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

Ingredients:
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)

Method: 

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!

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!

             

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

Ingredients:
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.
Method:

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.  :)

Enjoy!
Yummy!