Wishing You-

Have a Happy
and a Safe
July 4th Weekend!!

Enjoy!

~Butternut Squash Pancakes~

Butternut Squash Pancakes
Just need Maple Syrup!

1 Cup Butternut Squash?  - Yes
Olive Oil for baking & sauteing?  - Yes
4 Eggs- (I use only the Egg Whites)?  - Yes
2 and 1/2 Cups Soy Milk?  - Yes

After that quick check of the needed ingredients, I was ready to make Butternut Squash Pancakes for breakfast last Saturday morning.  Two mixing bowls & my handy whisk were placed on the counter.  It was pancake time!

The night before I had saved 1 Cup of the mashed veggie when we enjoyed it at dinner.  I had dreams of pancakes that are packed with flavor & are also so light.  Pancakes that are made using a vegetable!  I am just totally hooked on the flavor of Butternut Squash.  Are you, too?  If you are, make these next weekend!     

Butternut Squash Pancakes

Ingredients:
2 and 1/2 Cups Flour- I use King Arthur Bread Flour
3 Tablespoons Sugar
4 teaspoons Baking Powder
1 teaspoon Cinnamon
3/4 teaspoon Nutmeg
3/4 teaspoon Ginger
3/4 teaspoon Salt

4 Egg Whites- beaten
4 Tablespoons Olive Oil for baking & sauteing
1 Cup cooked/ mashed/ cooled Butternut Squash
2 and 1/2 Cups Soy Milk


Method:

1. Place all of the dry ingredients in a large mixing bowl.  Stir until well combined.
2. Separate Egg Whites from Yolks & place Egg Whites in another bowl.  
3. Whisk Egg Whites until frothy- 1 to 2 minutes.
4. Add Olive Oil to foamy Egg Whites & whisk until combined.
5. Add Butternut Squash to Egg Whites/ Olive Oil.  Combine.
6. Now, add in Soy Milk & combine.
7. Add this liquid mixture to dry mixture.  Fold into dry ingredients until combined.
8. Heat griddle.
9. For each pancake place about 1/4 Cup batter on griddle.  
10. After pancake gets a little brown, flip over to cook other side.
11. Serve with maple Syrup!

Butter or Margarine is not needed for these light yummy pancakes, because the Olive Oil for sauteing & baking gives the pancake a great taste.

Butternut Squash Pancakes are a great breakfast in the autumn.  Cinnamon, Nutmeg & Ginger are tasted with every bite.  They also freeze very well, so your family can enjoy a hearty delicious breakfast on a weekday morning.

If you find 1 Cup of Butternut Squash remaining in the vegetable dish after enjoying your Thanksgiving Dinner, save it!  Surprise your family with these pancakes on Thanksgiving Weekend!  They are so good!    

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!

             

~Valentine's Day Desserts~

Created with Tagul.com

The day when we enjoy showing the special people in our lives that we appreciate & love them is rapidly approaching!  Valentine's Day!!!  A day filled with shades of reds and pinks!  It can also be a day for special desserts.  Now, these delicious special desserts can also be easy to prepare!

My heart word cloud below contains family favorite desserts that we enjoy- a lot! Place your cursor over a dessert name & it becomes larger.  Click on the bolded large name & like magic the post on my blog appears.  For me the choice is not easy for Valentine's Day!  What would you choose???

Enjoy!
Yummy!

Happy Valentine's Day!!!