Cranberry Bread

One never knows who/what the source of a delicious recipe may be!  Quite a few years ago one of my sons arrived home from school one afternoon with a RECIPE.  On this particular November day his school librarian had read a Thanksgiving story to his first grade class.  

Maggie & her grandmother lived in New England near a cranberry bog.  We lived in MA, so the story had kept his attention!  Her grandmother baked delicious Cranberry Bread.  Printed in the book was a recipe for the Cranberry Bread with the instructions "Get Mother to help".  My son's kind librarian had given each student a copy of the recipe to bring home to mom.  

There were bags of fresh Cranberries in our fridge, because Thanksgiving was the following week.  That weekend we baked Cranberry Bread using "his" recipe.  From that day on it became the recipe we would always use for Cranberry Bread.  It makes one mighty fine bread!  It also fit my requirements for a dessert recipe - the Sugar content was much less than the required Flour.  From the first time we baked this delicious moisty bread, I substituted 2 Egg Whites for the 1 Whole Egg.  The original recipe called for Golden Raisins and I have never used Raisins, only Cranberries. 

The recipe that became a family favorite was printed in the book Cranberry Thanksgiving by Wende and Harry Devlin.  The book is no longer printed, but the included recipe is still enjoyed by my family.  :)  It makes one delicious, colorful, tasty, moisty bread.  I usually double the recipe and bake two.

Cranberry Bread

Ingredients:

2 Cups Flour
1 Cup Sugar
1 and 1/2 teaspoon 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 9x5 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 Fold 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.

**My Extra Notes! 

• Wait at least 5 hours after it has cooled to 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.

Two days before Thanksgiving I will be baking two Cranberry Breads.  It is the best!!!  Yummy!

Do you bake Cranberry Bread to enjoy on Thanksgiving?

Enjoy!
Yummy!

Butternut Squash Muffins

After mashing the last batch of the Butternut Squash chunks that were in the large pot, 1 Cup of this tasty, orange veggie was refrigerated.  I had plans ...  Muffins!  Specifically, Butternut Squash Muffins - Yummy! During the month of November (especially before Thanksgiving) one of the ingredients in some of my baked goodies is Butternut Squash.  I learned this habit from my mom.  While growing up my fam had two large gardens.  Oh yes, Butternut Squash was one of our cherished veggies.  My mom did not bake goods with Pumpkin, but always substituted it with the plentiful orange colored tasty Butternut.  To this day, I still prefer using it.  I have used Pumpkin to see how it would taste/work, but discovered my mom knew what she was talking about.  Butternut Squash it is!   

It's a great ingredient in muffins!  The next day my 2 muffins pans were put to work.  One batch of these tasty treats requires only 1/2 Cup of Squash.  However, let me tell you whenever I am happily working in my kitchen, I seem to use many utensils and there are splatters in unusual places.  :)  So whenever I bake muffins, my rule is to make a double batch.  Sometimes, it may take an extra couple of minutes in the oven, but my freezer will be well fed!  It's always great to open the freezer door and locate a package of homemade muffins.  Yummy!  

A few years I started using Egg Whites, Soy Milk & Olive Oil as substitutions for Whole Eggs, Milk & Vegetable Oil/Butter or Margarine (melted/cooled) whenever possible.  Keeping in mind that 2 Egg Whites equals 1 Whole Egg.

These tasty muffins are so good with Raisins!  In my fam it's always all about the Raisins! This time the double batch did not last long nor did many muffins make it into our freezer!  The next day our sons and families had some goodies!  :)   

Butternut Squash Muffins
Oven:  400°F
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
1/2 teaspoon Nutmeg
2 Egg Whites (or 1 Whole Egg)
1/2 cup Soy Milk
1/4 cup Olive oil (for Sauteing & Baking)
1/2 cup mashed Butternut Squash
1/2 cup Raisins  

Method: 

1. Preheat oven to 400°F.
2. Place muffin liners in muffin pan.
3. Combine first 6 dry ingredients.  Stir to mix.
4. Separate Egg Whites.  Place Egg Whites in small bowl and beat with fork.  (If using 1 Whole Egg, beat with fork.)
5. Add Soy Milk (Milk), Olive Oil & Butternut Squash to Egg Whites, stir.
6. Pour the liquid ingredients into the dry ingredients. 
7. Add Raisins.
8. Mix all ingredients until moistened.  Batter will be lumpy.
9. Fill muffin cups by evenly dividing batter. 
10. Bake 18 - 20 minutes in 400°F oven until muffins are lightly browned on top.  Double batch may take up to 4 additional minutes.
11. Remove muffins from pan immediately.
12. Cool muffins on racks.

Do you bake using Butternut Squash as an ingredient?  When making muffins do you bake a double batch as long as the utensils are being used?  Do you purchase an extra bag of Flour or Sugar if it is on sale during this time period?

My answer is yes to all three questions.  :)

Enjoy!
Yummy!

         

A Batch of Butternut!!!

Steaming, orange, mashed Butternut Squash!  My family's fav fall vegetable! Now, it will be the fav veggie of spring, also, if I start to tackle that bushel of Butternut Squash that has been sitting patiently on our garage floor.  :)  The time has come...  As our temperatures at night have decreased, I realize that it is not wise to let those light orange colored beauties sit on a cold concrete floor.  So, it was time to get moving and prep those veggies for the freezer.  Portions of mashed Butternut Squash were placed in Freezer Ziploc Bags and placed in our freezer to be enjoyed throughout the winter/spring.   

It is one of my fall traditions.  I usually prep 6 squash at once. First, the Butternuts are rinsed/cleaned in cold water.  Then, carefully the skins are removed with the aid of my cutting board and a sharp knife.  Cut off & toss the stem and rounded top.  Then, the long top portion is cut into slices that are circles, and the skin cut off.  After removing the seeds, I do not save them, but do save as much of the orange veggie as possible in the surrounding area.  2" chunks of orange squash are placed in two large pots on my stove top.  (I use my 2 Dutch Ovens.) 

After adding cold water (to reach up about 2" in the pots), the heat is turned up to High.  After a Boil is reached, lower the heat and simmer about 13 - 15 minutes, until pieces can be pierced with a fork.  During the cooking minutes, stir the Squash pieces in the pot, so they soften equally.   After draining the squash using a colander, return the chunks to the large pots and mash.  

I pack about 2 Cups of mashed Squash in Ziploc Freezer Bags.  After labeling, store in freezer.  Whenever desired for dinner a bag is unwrapped and the frozen chunk of squash is placed in a Corning Ware container with a lid.  Reheat in the microwave.  Easy does it! 

Yes, squash can be purchased already mashed and boxed & frozen ready to heat.  I've seen boxes containing a mixture of various winter squashes that need butter/margarine or brown sugar/maple syrup for flavor.  I am really not into adding sweetness to veggies to help make them more tasty, but would rather save any desired sugar for dessert.  We are very fortunate here in Western MA - Butternut Squash is readily available to purchase when the harvest is ready.  I usually purchase them at Meadowbrook Farm.   

In the next couple of days 6 more Butternuts will be prepped and find their spot on my freezer shelf.  The bushel will contain even less.  I always save enough for either dinner or a yummy dessert that contains Butternut Squash.  That will be another post!  :)

Do you enjoy Butternut Squash?  At other times of the year in addition to Thanksgiving Dinner?

Enjoy!
Yummy!

        

              

Slow Cooker Chili

My wooden Spice Rack has been a handy staple in my kitchen for over three decades.  :)  It's located on the wall and is my "go to" area whenever I am adding herbs &/or spices while cooking.  My DH had listened to my specifics for a Spice Rack, built it & stained it. Spaces for tall & short containers were included, much like a shadow box.  Today, I took a quick glance at the tall container of Chili Powder.  Plenty!

The Chili Powder will be used on Sunday for Red-Hot Chili.  Now that our evenings are a bit more brisk, nothing beats a warm bowl of hot Chili topped with a little Sour Cream and a slice of Rye Bread at dinner time!  My West Bend Slow Cooker will be used once again. 

This small appliance is so handy.  Requiring about 15 minutes prep work always results in one no fuss, fragrant, nutritious, hearty dinner.  Yum!  And quite often there are more servings remaining in my slow cooker's pot!  Now, that is an added bonus.    

Red-Hot Chili

Ingredients:

About 1 lb. Ground Beef

(1) 14.5 oz. can Diced Tomatoes

(2) cans Red Kidney Beans (about 19 oz. each)

Chopped Onions (dehydrated - 1 TBS.)

Chopped Parsley (dehydrated) - 1 TBS.

(2) tsp. Chili Powder

1/2 tsp. Garlic Powder

1/2 tsp. Oregano

(2) 15 oz. Tomato Sauce

***Quite often I reach into my freezer and take out a little bag of Green Pepper strips to add while placing the ingredients in the pot.

 

Method:

1. Spray cooking pot of Slow Cooker with PAM.
2. Brown about 1 lb. Ground Beef in a frying pan.
3. Place browned Beef in Cooking Pot.
4.  Pour (1) can Diced Tomatoes on Beef.
5. Drain, rinse in cold water & drain again (2) cans Red Kidney Beans.
6. Place Kidney Beans on top of Tomatoes.
7. Sprinkle on desired amount of dehydrated Chopped Onions & Chopped Parsley.
8. Then sprinkle on Chili Powder, Garlic Powder & Oregano.  Add Green Peppers, if desired.
9. Pour Tomato Sauce over top & spread.
10. Place lid on top. 
11. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.

Before serving, stir the Red-Hot Chili.  Your family will know dinner is ready.  :)  We enjoy a spoonful of Fat Free Sour Cream on top.  And Rye Bread on the side!  

Enjoy!

Yummy! 

Happy Halloween!!!

          

Halloween Sherbet Punch!!!

Every fall during mid October our Halloween decorations find their way out of hibernation.  At this time of year I also always remember the Halloween Sherbet Punch.  It's a yummy, frothy, orange beverage that we, especially my sons & their friends, would always enjoy whenever our family and friends (both young and old) got together. 

Our punch bowl's ladle would be in constant use.  The stack of cups would need to be replenished.  And ... the punch bowl's ingredients, too.  :)  There are two ingredients to this delicious brew:  Orange Sherbet & 7-Up Soda.  O.K., I use the Diet 7-Up to save a a few calories here.  

The quantity of needed ingredients depends on number of guests.

Halloween Sherbet Punch

For each 1 Quart Orange Sherbet
Use 2 Bottles (Diet) 7-Up Soda (refrigerated)

1. In large punch bowl place 1 Quart Sherbet.
2. Pour (2) bottles of 7-Up Soda in bowl, pouring some over Sherbet. 
3. Stir a little to mix.
4. Results in frothy, softened Sherbet.
5. Ladle into cups, adding some of the Sherbet.
6. Replenish the 7-Up & Sherbet, as needed.

Your goblins will enjoy what you have brewed!  

Yummy!
Enjoy!

 

Raisin Craisin Apple Crisp!!!

What a great sunny Columbus Day Weekend it was!  The chilly mornings and the orange pumpkins went hand in hand along with the yearly ride to Meadowbrook Farm in East Longmeadow to purchase the "bushel of Butternut Squash"!  What a wonderful time of year in Western MA!  

For me it also marks baking the first Apple Crisp of the season with the local crisp Cortland apples.  A slice of homemade Apple Pie always tastes great, but if there is no time to roll out the pie crust, Apple Crisp it is!!!  Raisins & Craisins (dried cranberries) mixed in with the apple slices before the baking dish is placed into the oven.  :)  The aromas of Cinnamon & Nutmeg coming from my oven always linger on... The rose colored Pyrex baking dish is used so often filled with seasonal goodies.  Yummy!

The servings of Apple Crisp above only need the large scoop of vanilla ice cream.  Mmmm! 

 Apple Crisp  

Oven Temperature:  375°
Time:  About 45 Minutes

Ingredients:
6-7 peeled sliced Apples (I use Cortland or Empire & sometimes 8 Apples.)

Topping:
3/4 Cup Brown Sugar (I use a little less.)
1/2 Cup Flour
1/2 Cup Old Fashioned Oats
3/4 tsp. Cinnamon
3/4 tsp. Nutmeg
1/3 Cup + 1 TBS. softened Butter or Margarine
*  *  *
1/4 Cup Raisins + Craisins (total amount)

Method:

1. Preheat oven.
2. Spray 8"x8" glass pan with PAM.
3. Combine dry Topping Ingredients in small bowl.  
4. Measure Butter/Margarine and place on top of dry ingredients to soften.
5. Peel + slice Apples.  Place in glass pan.
6. Add Raisins & Craisins.  Mix with Apple slices.
7. Mix softened Butter/Margarine with dry ingredients.
8. Sprinkle mixture over Apple slices.  
9. Bake in preheated oven for 45 Minutes or until apples are tender.  
10. After baking, pierce center with a fork to test for "doneness".  Bake additional 5 minutes, if needed, test again.
11. Serve warm or chilled with a scoop of Vanilla ice cream. 
12. Cover & refrigerate any leftovers.

Do you bake desserts containing Apples?  With Oats?   

We did enjoy it!
Yummy!

Zucchini Muffins

Many years ago more than a few gardeners would use some of their abundant Zucchini crop in baking Zucchini Bread.  Perhaps I had baked too many dessert breads of this particular variety to enjoy the taste any longer.  And then many years passed...  

Cupcakes are a dessert to be enjoyed on special occasions or "just because".  Quite often this past summer while I browsed through magazines, read articles and read other blogs, Zucchini Cupcakes with Cream Cheese Frosting recipes were appealing to and baked by many individuals.  I was ready to enjoy the taste of Zucchini as a dessert once again.  It has been a few years.  :)  Perhaps it'd be a good idea to ignore the Cream Cheese Frosting with the additional calories. 

I located many and baked three different recipes.  Each recipe I tried contained a lesser amount of sugar - it's that calorie thing, once again.  The last recipe that I baked (and have done many times this past summer) was located on allrecipes.com  Janet Pierce shared a recipe, Zucchini-Chocolate Chip Muffins that results in moisty delicious muffins.  Thank you!  She also shared that she freezes these muffins.  That was a selling point for me.    

This past week there were two green Zucchini in my fridge.  Considering that autumn has arrived, what better way to use these Zucchini than make a double batch of Zucchini Muffins?  I now use Janet Pierce's recipe, but do not include the chocolate chips nor the chopped walnuts.  I also substituted Egg Whites (2 Egg Whites equals 1 Whole Egg when baking), Olive Oil for Sauteeing & Baking and Soy Milk.  In my family it's always "all about the Raisins", so I added 3/4 Cup Raisins.  Plus about 1/8 tsp. Nutmeg.  A double batch of the Zucchini Muffins was baked with two-thirds of the baked goodies placed in my freezer.  The total baking time for 24 muffins was 28 minutes.

They are so good!
We are enjoying them!
Yummy!