Butternut Squash Breads

Butternut Squash Breads cooling.

The Butternut Squash was in the fridge ready to use.  I'd saved 2 cups of the freshly mashed veggie to bake Butternut Squash Bread.  In November when we are thinking of & planning our Thanksgiving Day & menus for that weekend, most consumers purchase the cans of canned pumpkin located in very visible displays in our grocery stores.

I don't purchase them.  As I mentioned in my previous post, my family always had a large garden when I was growing up.  The Butternut Squash we harvested was always enjoyed as a veggie at dinner and also in quick breads.  You know, those breads where the ingredients are mixed together quickly in a large bowl and then baked in a loaf pan.  They are quick!  They are easy!  They are yummy!

Butternut Squash has a great flavor.  It is not bland and it's a wonderful ingredient to use rather than pumpkin in many recipes!  I always bake 2 Butternut Squash Breads - one to enjoy now and the other is wrapped & placed in my freezer.  Baking this bread now and freezing one loaf gives me a start on Thanksgiving! 

• The recipe below is for 2 breads.  If one bread will be baked, cut the recipe in half.
• I use Egg Whites whenever possible when baking/ cooking, less Cholesterol. 
  2 Egg Whites = 1 Whole Egg. 
• Olive Oil for sauteing & baking works very well here. 

Butternut Squash Breads 

Oven:  350°F      Time:  55 Minutes       2 Loaves

Ingredients:
3 Cups Flour
1 teaspoon Salt
2 teaspoons Baking Soda
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ground Cloves (optional, but delicious)
2 Cups Sugar

8 Egg Whites (= total of 4 Whole Eggs)
1 & 1/2 Cups Olive Oil for sauteing & baking
2 Cups Butternut Squash (cooked, mashed & cooled - defrosted if frozen)

Method:

1. Spray 2 large bread pans 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 pans.
9. Stagger bread pans on oven shelf.
10. Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in middle of loaf.
11. Remove from oven and cool in pans on wire rack for 10 Minutes.
12. Remove from pans and continue cooling on wire racks.
13. Cool completely before slicing.

The 2nd bread is wrapped in Heavy Duty aluminum foil/ labeled and placed in my freezer.

***I substitute Butternut Squash for Pumpkin.  However, if you have no Butternut Squash, this is a moisty easy bread using Pumpkin.  No mix needed.  :)

Enjoy!
Yummy!

 

~Butternut Squash~

Mashed Butternut Squash ready to place in freezer bags.

The carton of Butternut Squash had been sitting on our garage floor for a good 2 weeks.  It's location was just to the left of our entry into our Family Room.  I sure could not miss it while glancing over - each time I went in or out of the door.  The squash that had been purchased at Meadowbrook Farm in October would be prepped to enjoy this month and also for our freezer to eat later. 

This "project" has become a tradition.  Butternut Squash is just delicious after it has been cooked.  No sugar nor spices are needed to enhance the taste!  While growing up, my family always raised this veggie and froze it.  Living in an apartment so many years ago in Hampden, MA, my DH & I had a large veggie garden.  Our landlord knew of my desire to grow our veggies, so he plowed a section of his rich soil side yard for us to plant our crops.  It was great!  That was all B.C. = Before Children!  Time moves on!  Now, I purchase the local fresh veggies when they in season and continue to freeze them.

Cut peeled chunks

Utensils I use:  Dutch Oven or Pot, Cutting Board, Knife, Spoon, Colander, Ziploc Freezer Bags, Marker for Labeling

Butternut Squash  

1. Rinse/clean the Butternut Squash under cold running water.
2. Dry.
3. Using a cutting board & a sharp knife, cut off & toss the stem and rounded top.
4. The long top portion is cut into slices. The slices are circles.
5. Cut the peel off & discard.
6. Cut each peeled circle into 2" chunks and place in large Dutch Oven/ pot.
7. The lower portion containing seeds remains.  Remove the seeds with a spoon.
8. I save as much of the orange vegetable as possible that surrounds the seeds.  Cut off the peel.
9. Cut into pieces & place in Dutch Oven/ pot.
10. Add cold water to container (so it reaches about 2" up in the pot)
11. Turn the heat to High.
12. After a Boil is reached, lower the heat and simmer about 13 - 15 minutes, until pieces can be pierced with a fork.
13. During the cooking minutes, carefully stir the Squash pieces often in the pot, so they soften equally.
14. Drain the squash using a colander.
15. Return the chunks to the large pot and mash.

*****
    15.  Cool until comfortable to pack in Ziploc Freezer Bags. 
    16.  Pack about 2 Cups of mashed Squash in Ziploc Freezer Bags.
    17. After labeling, store in freezer.

File Photo

Whenever Butternut Squash is desired for dinner, a bag is unwrapped.  The frozen chunk of squash is placed in a Corning Ware container with a lid.  Reheat in the microwave.  No Butter/ Margarine or spices are needed.

Do you serve Butternut Squash?  Have you frozen it?  It's very tasty!

Enjoy!
Yummy!

Woohoo!!!

Sweet!!!

Currant Zucchini Muffins

Currant Zucchini Muffins

Did I really write currants?  Oh yes I did!

There were 2 Zucchinis remaining in my fridge, so this past weekend baking moisty muffins was a plan.  My "go to" recipe for these moisty yummy muffins is adapted from Janet Pierce's Zucchini Chocolate Chip Muffin recipe.  A few years ago I discovered it by googling and locating it on allrecipes.com.  I like the flour/ sugar ratio here - twice as much flour as sugar.   Whenever possible when baking/ cooking, I use Olive Oil, Egg Whites (2 Egg Whites = 1 Whole Egg) & Soy Milk, so there are changes.  No chocolate for me, either.  The recipe in hand, I was on my way!  

Raisins are always an ingredient in my Zucchini Muffins.  When I reached for the raisin canister, I discovered that my DH had snacked the day before.  No problem - there always is a Plan B!

Suddenly, I remembered that in my pantry there was an unopened box of currants that I use when baking scones.  The Currants (small Raisins) were added into the batter. What a great substitution!  

Currant Zucchini Muffins - 12 Muffins
Oven Temperature:  350°F

Ingredients:
1 and 1/2 Cups Flour
3/4 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
2 Egg Whites, slightly beaten
1/2 Cup Olive Oil, for baking & sauteing
1/4 Cup Milk - I use Soy Milk.
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
1 Cup shredded Zucchini
1/2  Cup Currants

Method:

1. Preheat oven to 350°F.
2. Wash 2 small Zucchini in cold water and dry.
3. Shred Zucchini to measure 1 Cup.
4. In a large bowl combine dry ingredients, stir.
5. In small bowl slightly beat Egg Whites.
6. Add Egg Whites to dry ingredients.
7. Add remaining ingredients.
8. Stir until moistened & combined.
9. Divide batter evenly between 12 muffins cups.
10. Bake 28 minutes or until cake tester comes out clean.
11. Remove muffins from pan and cool on cooling rack.

As the 12 muffins were cooling on the rack, suddenly 1 disappeared!   

They were so good! Currants will now always be an ingredient.  Now, there's a treat in our freezer - a 4 pack of Currant Zucchini Muffins in a Ziploc Freezer Bag.

Enjoy!
Yummy!

~Halloween Sherbet Punch~

If you are planning a Halloween Party, pumpkins just the right size will be purchased!  Food is also in your plans.  For a yummy punch that is enjoyed by children of all ages, look no more!  Halloween Sherbet Punch is the one for you.  2 ingredients - that's all you need to have your guests ladling more of this tasty frothy orange colored beverage into their cups.  Orange Sherbet and 7Up make one great brew!  *I use Diet 7UP.

Get your punch bowl ready for these ingredients:          

Ingredients:
For each 1 Quart of Orange Sherbet
Use 2 Bottles 7Up - 2 Liter size bottles (refrigerated)

Method:

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

Find your grocery list and add 7UP and Orange Sherbet!

This brew has been a family fave for many years.  A treasure much like the plastic spider on our table is.  Our grandson now points out to others that the spider is "not real". 

Enjoy the Halloween Brew!
Yummy!

Apple Crisp with Craisins/ Raisins

Small scoop of Vanilla Ice Cream will be added!

Columbus Day Weekend!  I hope that you have enjoyed it.  This holiday weekend came quickly!  October is a FuN month - filled with fam birthdays, football games and produce of autumn. 

Last weekend we ventured west on the MA Pike and then on to upstate NY to attend a beautiful wedding.  Driving on the highways between gorgeous trees that were beginning to change colors was so sweet - shades of greens, yellows & reds.

    
On the return trip home we not only viewed the colorful foliage, but at a rest/food area there was a Farmers' Market.  An abundance of the fresh local apples from the nearby orchards were available to purchase. Cortland Apples!  Cortland will always be my fave eating & cooking apple.  The contents of a  fill your own bag of these juicy tasty pieces of red fruit is now in our fridge.

My plan?  Bake Apple Crisp with Craisins/ Raisins!  A crunchy oat topping covers slices of fresh peeled fruit in this yummy dessert.  The apple slices are also surrounded by sprinkles of Craisins & Raisins.  Add in Cinnamon & Nutmeg = Yum!  It's extra easy, because no pie crust is required for this tasty dessert!

Apple Crisp with Craisins/ Raisins

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

Ingredients:
6 - 7 peeled sliced large apples
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" glass baking pan.
3. Rinse apples under cold running water & dry.
4. Peel & slice apples.
5. Place peeled sliced apples in pan.
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.

This is definitely a family fave apple dessert here! 

Enjoy!
Yummy!

 

Cream of Wheat ~Banana Flavored

Starting in the fall, there are breakfast foods that make a presence on my table when it is chilly outside.  It begins - while stepping onto the cold floor I remember hot cereal exists.  This week may bring warm temperatures, but the overripe banana sitting in my fruit bowl reminded me of Banana Cream of Wheat!  It is Autumn!

Yes!  There were enough cereal granules in the Cream of Wheat box to prepare 2 servings.  The directions on the box are followed. 

However, there definitely are changes as to the ingredients.  1 overripe Banana cut into thin slices is added to the 1 quart sauce pot containing the Cream of Wheat granules.  Soy Milk rather than Whole Milk or Water is used.  1/8 teaspoon each of Cinnamon + Nutmeg is added in, also.  Turn on the Medium heat and you're on your way to start stirring!

Cream of Wheat ~Banana Flavored is great!  Calcium, Potassium + Cinnamon & Nutmeg.

Enjoy!
Yummy!