Best Sour Cream Sugar Cookies

Best Sour Cream Sugar Cookies
(File Photo)

It's that time of year! The time of year to bake a batch of Best Sour Cream Sugar Cookies!  You know, the sugar cookies that are made with sour cream and there's also a hint of nutmeg with every bite.  I have been baking a batch or two of these cookies at this time of year for ... well... 4 decades.  Four decades?  You may ask that question. It is true! 4 decades.

These cookies are just the best!  The easy part about baking a batch is that the dough is prepared one day- on Day 1. Then wrapped and placed in the fridge overnight.  The next day- on Day 2- take out your rolling mat, your rolling pin, cookie cutters and colored sprinkles.  You are ready to go!  Every year before the holidays I bake a batch in December.    

After baking and the "taste test" has happened some of the delicious cookies are placed in our cookie canister.  Not too many.  Most are stacked and placed in freezer bags to be labeled/ dated and stored in our freezer.  The cookies are so yummy, we do share them with family members. 

At this busy time of year I am sharing a post with the ingredients and the recipe here.  Click to view.

Add sour cream to your grocery list to bake a batch of these delicious cookies!  If you do not have Nutmeg, add it to your list, too!  If you do not have a chance to bake a batch in the next few days, bake a batch next week! These cookies are truly the Best Sour Cream Sugar Cookies!

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!

        

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes
Extras waiting to be packaged/placed in our freezer.
(File Photo)

Tomorrow is Father's Day, so I know what I will be preparing for breakfast on this special day!  The blueberries have been defrosting overnight in the fridge.  Buttermilk was purchased earlier in the week.  I always have the remainder of the ingredients.  Blueberry Buttermilk Pancakes are my DH's favorite breakfast, so I will be making them!

If you are deciding what to prepare for breakfast tomorrow for the Dad in your household make a batch of these!  They are delicious!  If you do not have Blueberries in your freezer, purchase a bag of the frozen Blueberries to defrost or purchase a pint of fresh Blueberries along with the Buttermilk today.

Yes, they do look like the photo in my header on my blog!  There will be extra pancakes, just like in the header photo, so I freeze them so we can enjoy them on other mornings.

For my recipe click here.   

Enjoy!
Yummy!          

To All Dads...

Happy Father's Day!!!

Enjoy your special day!!!

~Best Ever Irish Soda Bread~

Best Ever Irish Soda Bread
sliced and ready to eat!

St. Patrick's Day is this week!!  That means one thing to me and it's a BIG THING!!! It's time to bake and then enjoy Irish Soda Bread!!!  The delicious bread that's filled with raisins.  Buttermilk is an ingredient, so Buttermilk was on my grocery list this past week.  No way we will not have a big slice of Irish Soda Bread for breakfast on the 17th of March!!

It is such an easy bread to bake.  Yes, they are available to purchase in grocery stores and bakeries, but after you bake and then taste this Irish Soda Bread you will soon discover that this is the one for you, too.

I remember so many years ago when I was googling for a recipe.  A recipe that only used 1 Cup of Buttermilk, because that was all the buttermilk that I had in my fridge.  I found a blog "Charli and Me" written by Carol that had a very easy recipe posted.  Not only was it easy, but it originally was shared by an older Irish woman.  That was all I needed to know.  I baked the bread using that recipe and it has definitely become a family fave.

Friends that I have shared it with get back to me at this time of year happily sharing that they have baked it for March 17th, also!  Yes, it is that good!

I've posted the recipe here on my blog before and I'm sharing that post today.  It is worth that extra click to read and then use the recipe.

***For an extra treat, heat a slice in the microwave for a few seconds!  YUM!!! 

Enjoy!
Yummy!

 

   Happy St. Patrick's Day!!!

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!

      

Turkey Veggie Soup

Turkey Veggie Soup
2 portion sizes in covered containers
are in our freezer.

When it's chilly and we're wearing hats & gloves whenever we're outside, a large bowl of hearty soup is so yummy at dinnertime.  Making a batch of soup is easy and I always enjoy the fact that I freeze the extra portions for other meals.  On another night taking a container of soup out of the freezer for dinner is even easier!

That night was Saturday night!  Earlier last week it was 63°F outdoors!  I did write 63°F!  What a change from cold with wind chill weather.  Saturday the wind chill made it just outright frigid.  Brrr!  Bring out a bowl of hearty tasty soup.  

Turkey Veggie Soup is one of our faves!  There are many spices to flavor the browned ground Turkey while this soup is really making itself on the stove.

Last week while putting the ingredients together, I found there was no chopped Spinach in our freezer.  Chopped Broccoli was a great substitute!

We were really hungry at dinnertime, so there was no photo op of hot hearty steaming soup in bowls.  The photo above shows the portions in freezer containers- getting ready to be placed in our freezer.

When reheating it for dinner, I add about 2/3 of another can of Chicken Broth to the pot.  Rice always absorbs the extra liquid, so more broth is needed when reheating.

If you've never enjoyed this soup, make a batch.  It is so good! 

Turkey Veggie Soup

Ingredients:
1 lb. Ground Turkey, browned
4 cans (14.5 ounces each) College Inn Light & Fat Free Chicken Broth
1 can (14- 20 ounces) Diced or Whole Tomatoes (cut into pieces), drained
1 box (8- 10 ounces) chopped frozen Broccoli (or Spinach), thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1 pkg. (10- 14 ounces) defrosted Green Beans- optional
1/4 teaspoon Ground Black Pepper
3/4 teaspoon Paprika
1/4 teaspoon Basil
1/4 Teaspoon Oregano
1 Tablespoon dried Parsley

Method:

1. Brown Ground Turkey and drain. 
2. Place in large pot or Dutch Oven.
3. Add remaining ingredients to pot, stir.
4. Bring to a boil. Reduce heat to simmer.
5. Simmer about 45- 60 Minutes- until Rice and Carrots are cooked.
6. Stir occasionally while simmering.

Serve with a slice of  Rye or homemade bread!  A bowl of hot soup on a winter evening is so good!

My freezer containers are always ready to pack away the extra portions.

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!

  

*Blueberry Torte*

Blueberry Torte
(File Photo)

A Blueberry Torte is baking in my oven!  This dessert rates up there as one of our faves.  It's a treat that can be baked any time of the year.  When you have fresh blueberries or if you've defrosted blueberries.  For me- during the year it's when I've defrosted a bag that's in our large freezer.

It's an easy dessert!  Prepare the batter.  If the batter is too dry, I add 1- 2 Tablespoons more (Soy) Milk & continue mixing.  Place batter in a spring form pan.  Then add the fresh/ defrosted & drained blueberries & press lightly into batter.  Sprinkle on the cinnamon/ sugar mixture & bake.       

Before baking
(File Photo)

Before you know it this delicious dessert will be ready to serve!

Yum!
(File Photo)

 

 

 Click here for the Blueberry Torte Recipe.  It's so good with or without a small scoop of vanilla ice cream!  We do have vanilla ice cream!  :)

Enjoy!
Yummy!

Apple Crisp with Craisins & Raisins

Apple Crisp
with Craisins & Raisins
(File Photo)

There's a dessert change going on here for Thanksgiving Day dinner!  A treat with Apples & dried Cranberries are perfect for this time of year.  The Cortland Apples have been purchased!  Usually my rolling pin & pastry sheet are used the day before Thanksgiving.  Well, I've been cutting back on baking desserts for the past few months, so this year Apple Crisp with Craisins & Raisins will be baked today.  The yummy crustless dessert with slices of sweet apples along with Craisins & Raisins.  It also has a toasted oat topping that begs for a small scoop of vanilla ice cream.  Oh, yum!

My fave apple to use here is a crispy Cortland.  In the early part of Autumn, I use McIntosh Apples.  Once the Cortlands are harvested, I use this type until they are no longer available.  Then during the winter months, Empire Apples makes great tasting Apple Crisp!

Today is baking day!  The recipe below I've posted before.  It's been a family fave for so many years.  This dessert tastes so much better when it is baked one day & served the next.  It seasons very well with the toasted oat topping.    

Apple Crisp with Craisins & Raisins

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

Ingredients:
6 - 7 peeled sliced large apples (I have Cortland.)
3/4 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Old Fashioned Oats
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup + 1 Tablespoon softened Butter or Margarine
1/4 Cup Craisins
1/4 Cup Raisins

Method:

1.  Preheat oven to 375°F.
2.  Spray PAM in 8" x 8" (or 9"x 9") glass baking pan/ dish.
3.  Rinse apples under cold running water & dry.
4.  Peel & slice apples.
5.  Place peeled/ sliced apples in pan/ dish. 
6.  Add Craisins & Raisins and mix in.
7.  Thoroughly mix remaining ingredients together in small bowl.
8.  Sprinkle over apples. 
9.  Bake 45- 50 Minutes or until apples are tender.
10.  Serve warm or chilled with a small scoop of vanilla ice cream. 
11.   When cool, cover & refrigerate any leftovers.

Will you also be baking an Apple Crisp?

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!

     

~Blueberry Delisimo~

Blueberry Delisimo

This Sunday is a special day- Mother's Day!!!  All week we have seen advertisements in the newspaper, online & on t.v. reminding us to "get something" special for your mom.  "Getting something" on Sunday that is a very yummy homemade dessert would be an extra special treat!

Days are filled with much to do, so a dessert that takes care of itself in your oven is the way to go.  Blueberry Delisimo topped with vanilla ice cream is oh so good!  It's the dessert that does not look appealing before the baking dish is placed in the oven. 

Before baking in the oven.

Then, magic occurs!  While baking, suddenly there's aromas of Blueberries & Cinnamon.  After the timer buzzes & the oven door is opened, Blueberry juices are bubbling on the edges of the baked cake inside the baking dish!   

This dessert is definitely a family fave.  Many years ago when our older son was "back home" working a late shift, he'd return home exhausted in the wee hours of the morn.  Yes, every night a nutritious dinner was waiting in the fridge for him to microwave.  As the story goes- One night he spied a Blueberry Delisimo first in the fridge.  A spoon, a t.v. & a comfy chair were located.  Spoonful after spoonful was well- delicious!  Suddenly the rose colored Pyrex baking dish was e-m-p-t-y.  Dinner had been cold, yummy & filling.  It was dessert!  From the next day on, this Blueberry dessert was named Blueberry Delisimo.  It is one tasty dessert!

Blueberry Delisimo
Oven:  350°F    Time:  55- 60 Minutes 

Ingredients 
2 Cups Blueberries, defrosted & drained, if not fresh
1 Tablespoon Lemon Juice - I use Realemon.
1 teaspoon additional Flour
1/2 Cup Sugar
1 Cup Flour  
1 teaspoon Baking Powder
1/4 teaspoon Salt
3 Tablespoons solid Crisco shortening
1/2 Cup Milk, can be Soy Milk 
_____________  
Topping
1/2 Cup Sugar
1/4 teaspoon Cinnamon
1 Tablespoon Cornstarch
_____________
7/8 Cup Hot Water - boiled or microwaved for 1 and 1/2 Minutes

Method

1.  Preheat oven to 350°F. 
2.  Spray PAM in a glass 8"x8" pan. 
3.  Place Blueberries in pan.
4.  Sprinkle on the Lemon Juice & the 1 teaspoon additional Flour.
5.  In a small bowl combine Sugar, Flour, Baking Powder & Salt.  
6.  Add solid Crisco shortening.  Blend with pastry blender.
7.  Add Milk, stir together.
8.  Place spoonfuls of mixture over Blueberries.  Then, spread mixture over Blueberries.
9.  In another small bowl, combine additional Sugar, Cinnamon and Cornstarch.  Sprinkle over batter.
10.  Heat water.  Pour water over entire mixture in pan, making sure all dry ingredients are covered with water.
11.  Bake at 350°F for 55- 60 Minutes - until brown on top.  (Use a cake tester, too.)
12.  When serving, place the berries on the top in dessert dishes. Top with a scoop of vanilla ice cream.
13.  Cover and refrigerate any leftover dessert.

***I've been asked about the unusual 7/8 Cup of water.  The reason:  When I used 1 Cup, the blueberry juice bubbled up and my oven was a mess.  When using 3/4 Cup water this dessert was too dry.  My solution - 7/8 Cup easily measured with my Pyrex liquid measuring cup worked well.  :)

This is one mighty fine dessert to share with your Mom!  

Enjoy!
Yummy!

And To all Moms,
Happy Mother's Day!!!

~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!

             

Lime Simply Delicious

Lime Simply Delicious

Oh, it's been a bit warm outside!  O.K., it is July & totally expected!  Definitely the time of year to remember to drink more water than usual.  A beverage that's lemon or lime flavored also tastes so refreshing.  After drinking yet another glass of water yesterday, I remembered the package of Lime flavored gelatin in the pantry.  A half gallon of Vanilla ice cream was waiting in the freezer.  No, not to devour all at once- I only needed 1 Cup of the cold refreshing treat to whip up a batch of Lime Simply Delicious.  Literally whipping it with a whisk.

This easy to make dessert is definitely a family fave.

There are only 3 ingredients:

1 small pkg. of Lime flavored gelatin (3 ounces)
1 Cup boiling water
1 Cup Vanilla ice cream


Method:

1.   Place 1 small pkg. Lime gelatin in mixing bowl.
2.   Add 1 Cup boiling water. 
3.   Whisk (or stir rapidly) to completely dissolve gelatin.
4.   Add 1 Cup Vanilla ice cream.
5.   Rapidly whisk (or stir) to dissolve ice cream.
6.   Pour into 2 dishes.  (I use 2 coffee mugs.)
7.   Refrigerate several hours.
8.   Serve with a dollop of whipped cream.

Where are our spoons?

For our Family Get-Together in the summer, this is a yummy, quick & easy to prep dessert to include on the dessert table.  Orange flavored, Strawberry flavored & Lime flavored is enjoyed by all ages.  Pouring the liquid into plastic stackable containers works great.  Then, stacking & storing these desserts in the fridge is no problem.

Strawberry gelatin combined with Strawberry ice cream is oh so tasty!

It's quick & easy!  What flavor will you make?

Enjoy!
Yummy!