Veterans Day!

"The Homecoming G.I."
Norman Rockwell
THE SATURDAY  EVENING POST Cover
(May 25, 1945)

Thank you to all Veterans who have served and protected our country!

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!

     

Halloween Sherbet Punch!

The time is near!  The Halloween party for the goblins in your family/ & friends.  You might be planning it for next weekend!  If you are searching for a beverage that has a yummy, yet creepy look, Orange Halloween Sherbet Punch is great!  It's easy to make & is a treat at this time of year.  This punch has always been a family favorite for us.

It has 2 ingredients!  How easy is that???  When they are combined a frothy brew can be enjoyed by "children of all ages".  

Halloween Sherbet Punch 

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 Orange Sherbet.
2.  Pour 2 bottles 7-Up 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 + Orange Sherbet, as needed.

The disposable cups will soon be filled with a frothy orange brew!

Enjoy!
Yummy!

~Reminders of July~

Halloween candy is advertised & on the shelves in our local stores.  The leaves are changing colors & with a gentle breeze, some are falling down from the tree branches.  The calendar reminds me that it is the month of October!   But, looking at my front garden, I may forget for a moment.

The Stella D'Oro Daylily & the Rose bushes are enjoying the weather.  A Rosebud, a blossoming Rose & a Yellow Stella D'Oro are enjoying the season.

What a beautiful time of year!

Enjoy!

Autumn Colors

Looking up!

This is the time of year when looking up whenever I'm outdoors definitely has its rewards!  Our green leaves on the trees are changing color.  Bright yellows, brilliant oranges & Burning Bush reds are all in view.  If a breeze is blowing, it looks like Impressionist paintings are just waiting to be admired.

While taking the daily walk these are 3 of the sights that were gorgeous in my neighborhood!

A beautiful sight!

A little farther down the street-

A medley of colors

Every day the colors change a bit more.  Every Autumn we enjoy this assortment of colors on every street- just by stepping outside.

Enjoy!

 

Hearty Turkey Veggie Soup

Hearty Turkey Veggie Soup
Portions ready for the freezer!

Oh, it is a bit chillier in the AM these days!  It happens every October, but I'm never prepared for the sudden need to wear a jacket when taking the daily walk.  My Marigold & Zinnia seeds are stored away to plant next spring, so it's probably time to take out more of the long sleeved jerseys.  Thinking of those long sleeves brings the thought of a hearty soup at dinner time!  A soup that contains a few colorful veggies like tomatoes, spinach & carrots with rice.

Two years ago my large Dutch Oven would contain a yummy Sausage Soup.  Alas, that was 2 years ago.  Now, I'm keeping cholesterol in mind even more than before.  I've learned that my yummy Sausage Soup tastes mighty good when I substitute browned/ drained Ground Turkey for the browned/ drained Sausage!  Add more spices into the pot when this soup is simmering and it's oh so good!!!  So good, that yesterday I was searching for it in our freezer.  Well, that quick JG Take Out Meal was not to be seen on any freezer shelf.  Looks like Ground Turkey needs to be added to my grocery list!

Hearty Turkey Veggie Soup

Ingredients:

1 lb. Ground Turkey
4 cans (14.5 ounces each) College Inn Light & Fat Free Chicken Broth
1 can (14- 20 ounces) Dice or Whole Tomatoes, drained
1 box (8- 10 ounces) chopped frozen 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 & drain.
2. Place in large pot or Dutch Oven.
3. Add remaining ingredients to pot.
4. Bring to a boil & reduce heat to simmer.
5. Simmer about 45- 60 minutes- until Rice has cooked.

Could this be any easier?  No!  Serve with a slice of Rye Bread.

After enjoying a bowl of this hearty soup at dinner, you'll notice there is a quantity left in the pot.  No problem here!  This soup freezes very well.  After the soup cools, I place 2 portions in freezer containers, date/ label.  Into the freezer they go.

There is nothing like searching for a quick dinner in my freezer on a cold day & finding this hearty soup.

***The Rice absorbs the liquid when the soup is cooling, so I add Chicken Broth when reheating to enjoy again.

***When reheating for 2 Servings-  I add almost 1 can (14- 20 ounces) of Chicken Broth into the sauce pot along with the soup.  It's yummy!

Enjoy!
Yummy!

    

Looking Forward- Zinnia Seeds!

This past weekend some of the colorful Zinnia blossoms were snipped off from the plants.  My plan has started.  After these flowers dry, I'll save the seeds for next year's gardens.  The bug?  No, that's not part of the plan.  :)

Enjoy!