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!

                

Yummy Blueberry Muffins

Yummy Blueberry Muffins!
(File Photo)

Yesterday, baking a batch of Yummy Blueberry Muffins was on my agenda.  In the summer when the local fresh blueberries are "in season" my "to do" list includes purchasing/ cleaning/ and freezing the local berries.  Then, whenever blueberries are needed for a recipe, I reach into our freezer and take out a bag.  The day before a bag of frozen blueberries is needed it is placed in our fridge to defrost overnight.   

Yummy Blueberry Muffins is a dessert that is easy to prepare and tastes so good.  After they are baked there is always a "taste test"!  That is a great excuse to enjoy a warm muffin.  My recipe makes 22- 23 muffins, so half of them are always saved to enjoy in the next few days.  The other half?  They are placed in freezer bags and into the freezer they go.  It is a great treat to find them in a few weeks.   

I have been baking these muffins for so many years!  A small amount of cinnamon adds to the delicious taste.  They are definitely a family favorite!

Click here for the recipe!  If you do not have frozen blueberries in your freezer, purchase a container of fresh blueberries to bake a batch!

Enjoy!
Yummy!   

Cranberry Bread

Cranberry Bread
tastes as good as it looks!
(File Photo)

Cranberry Bread! Oh yum! The delicious dessert or snack that is prepared using fresh cranberries.  This is another treat that is quite often served at this time of year.  Sure, it can be baked at other times of the year, but this is the time of year when I bake it.  

The fresh cranberries are rinsed in cold water and coarsely chopped.  I use my mini food processor to do this.  The ingredient orange juice gives this bread a great taste.  

This Cranberry Bread tastes best when completely cooled.  It is also easier to cut into slices.  However, it does not freeze well.  That is usually not a problem though, because it tastes so good.  In a few days all of the slices are enjoyed.

Click here for the the complete recipe for Cranberry Bread that I had written in the past.  Add this to your "to bake" list!

Plan on baking a Cranberry Bread in the next two weeks!  Bake 2 and share one with family and friends. Every bite of each slice will be enjoyed!

Enjoy!
Yummy!

~Raisin Rice Crispies Treats~

Raisin Rice Crispies Treats

So many times I have purchased a bag of marshmallows.  So many times I have plans to make a batch of Raisin Rice Crispies Treats.  But, so many times I was not quick enough and my DH had opened the bag and started snacking on those yummy white puffs and soon they were gone!  Well, this week I was quick enough!  Woohoo!  This is a snack that we have enjoyed for so many years and I make occasionally! 

• They are so easy to make. 
• However, read the directions first.
• The key is to work quickly!  :)
• After cutting into bars, store in fridge.  
• Before eating, microwave a bar for 7- 9 seconds to warm slightly!

 Raisin Rice Crispies Treats

Ingredients:
4 Tablespoons Butter/ Margarine 
1 (10 ounce) package Marshmallows
5 and 1/2 Cups Rice Krispies cereal
1 Cup Raisins

Method:

1.  In a large pot (6 quart pot) melt 4 Tablespoons Margarine/ Butter over Low heat.
2.  Add in 1 bag (10 ounces) Marshmallows, stirring until completely melted.
3.  Turn off heat.
4.  Add in 3 Cups Rice Krispies cereal, stir quickly.
5.  Add in 1 Cup Raisins, stir quickly.
6.  Then, add 2 and 1/2 Cups more Rice Krispies cereal, stir again.
7.  Place the mixture (will be sticky) into a 9" x 15" glass baking dish (sprayed with PAM).  Press down lightly with the bottom of the measuring cup.  
8.  Cover with plastic wrap & place in fridge for 1 hour.
9.  Cut into bars, place in covered container & store in fridge until serving. 

These are definitely a treat!!

Enjoy!
Yummy!

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 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!

 
  

Raisin Rice Crispies Bars

Raisin Rice Crispies Bars

A bite of Raisins combined with marshmallows & Rice Krispies cereal!  Oh Yum!  I could not escape the thought of this chewy dessert!  The dessert I always had in the fridge waiting when my sons were "back home" from college.  I could purchase this treat that is also commercially made, but it just does not taste as good.  The packaged goodies are quite dry.  Really!

A  few weeks ago we stayed overnight in Boston.  In the hotel my hubby purchased one of the packaged goodies.  While eating it he mentioned it was quite DRY.  Well, it was commercially made & there was not a raisin to be seen inside the wrapped snack.  At that moment I knew I needed to make a batch in the near future. 

It was yesterday afternoon!  No one is home on semester break from college, it was for US!   Oh, yes, they are that good!  There's something about adding 1 Cup of Raisins into the pot when you are stirring the melted Margarine/ Butter + Rice Krispies cereal.  The Raisins give this treat that extra pizazz in taste & also moisture. 

They are SO easy to make!  Add a bag of Marshmallows to your grocery list along with the Rice Krispies cereal.  Make a batch!  Just remember not to get carried away & enjoy eating too many all at once.  Save some for later in the week!  :)

***A few Hints when making this snack:

• Remember the secret is to work quickly!  The melted marshmallows + butter/ margarine & cereal  will begin to stick together.  You need to get it into the baking dish.

• After measuring ALL of the cereal, place a little Butter/ Margarine on the bottom of the measuring Cup & spread with a paper towel or waxed paper.  Then it's much easier to press down lightly on the mixture (in the baking dish) with the bottom of the Cup.  Nothing sticks together!  

• I spray the 9" x 15" glass baking dish with PAM, so the bars will be removed easily after cutting.    
  

Raisin Rice Crispies Bars

Ingredients:
4 Tablespoons Butter/ Margarine
1 (10 ounce) package Marshmallows
5 and 1/2 Cups Rice Krispies cereal
1 Cup Raisins

Method:  

1. In a large pot (6 quart pot) melt 4 Tablespoons Margarine/ Butter over Low heat.
2. Add in 1 bag (10 ounces) Marshmallows, stirring until completely melted.
3. Turn off heat.
4. Add in 3 Cups Rice Krispies cereal, stir.
5. Add in 1 Cup Raisins, stir.
6. Then, add 2 and 1/2 Cups more Rice Krispies cereal, stir.
7. Place the mixture (will be sticky) into a 9" x 15" glass baking dish (sprayed with PAM).  Press down lightly with the bottom of the measuring cup. 
8. Cover with plastic wrap & place in fridge for 1 hour.
9. Cut into bars, place in covered container & store in fridge until serving.

***These are crispy & crunchy & so good! 

Before enjoying one, place a Raisin Rice Crispies Bar on a plate & microwave 7- 9 seconds & you will have a softer bar.

This is one of our fave treats from long ago!  It's all about the Raisins!

Enjoy!
Yummy!