BUTTERNUT SQUASH BREAD

Tags

Autumn, Butternut Squash Bread, Food, Quick Bread

Yesterday, I made the Savory Bacon Browned Butternut Squash Soup, as you might know it I have the other 1/2 of the squash to use, My squash was about 4 1/2 lbs in size so 2 1/4 lbs about was used in the soup. Now what to do with the other half, so many things come to mind.

Nothing is worse these days than using half of something and letting the other 1/2 go to waste, so now I have to get inspired to try to make things with the other portion of the squash. I could freeze it, but I have 3 other butternuts looking at me but they will keep all winter, so I just need to use this fresh now.

However nothing says Autumn like the smell of spices in the air, a nice slice of Butternut Squash Bread would taste good right now. As you would know it my butter supply is getting low, and I need what I have to make an applesauce cake, so this recipe will take oil, and I have an abundance of sour cream, I will use some sour cream in the recipe, generally when you add sour cream to a recipe it make your baked goods more moist. hence my favorite Sour Cream Biscuits

I will do some experimenting yet with the butternut today as the bread will not take all of the butternut puree.

Nuts and raisins could be added but are optional.

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BUTTERNUT SQUASH BREAD

1 Cup Butternut Squash Puree

2 Eggs

1/2 Cup Vegetable Oil

1/2 Cup Sour  Cream

1/4 Cup Water

1 Cup Sugar

1/2 cup Brown Sugar

2 cups Flour

1 Teaspoon Vanilla

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Teaspoons Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Allspice

1/2 Teaspoon Ginger (optional)

Mix together the squash puree, sour cream, eggs, vegetable oil,  water, vanilla. .

In a separate bowl mix together the flour, sugars, baking soda, salt, and spices.

Add the flour mixture to the squash mixture, mixing just enough to incorporate, do not over mix.

Pour into a greased and floured 8.5 x 4.5 x 2.5 loaf pan.

Bake at 350 degrees for 55-65 minutes, or until toothpick inserted near center comes out clean.

Remove from oven and allow to cool, remove from pan and enjoy.

SQUASH COOKING METHODS

OVEN METHOD - Roast butternut 1/2 in foil lined sheet in oven for 50-60 minutes and when tender remover from oven and scoop squash out or rind.

PRESSURE COOKER METHOD – Wrap squash half (with seeds removed) in foil, place rack in pressure cooker, and pressure at 15 lbs. pressure for 30-40 minutes. reduce pressure quickly under cold running water, test squash by lightly touching the foil to check for doneness (it should be done) if not pressure cook for several more minutes. Remove from  foil and scoop squash out. of rind.

Puree squash in a blender, food processor, or with an immersion stick blender ( what I use and does a wonderful job.)

SAVORY BACON BROWNED BUTTERNUT SQUASH SOUP

Tags

bacon, Butternut, Fall Dishes, Food Soups, Savory Bacon Browned Butternut Squash Soup

I have four nice Butternut squash sitting here looking at me, sure they will keep through the winter, Pies are always good with butternut squash, however I have been wanting to try something new, not so sweet. Several years ago I was invited to a friends home and she served butternut squash soup, and it was really good. However being from a family that cooks, and never using a recipe experimentation is key. Then we make our own recipe (though unlike in the past I try to write the recipe down) instead of years later trying to remember how I made it.

You can use packaged chicken stock, however today I am making my own with 4 chicken thighs that I have brown in bacon drippings and added water and now in the pressure cooker for 20 minutes at 15 lbs pressure, but if you choose to do this just simmer in about 6 cups of water for an hour or until the meat pulls from the bone.

This week I learned that the majority of herbs and spices release most of their flavor when added to hot oil rather than water, so after the chicken was browned (for richer broth and color) and just before adding the water, to the hot fat I added a pinch of the following. basil, thyme, a bay leaf, Italian seasoning, black pepper, and ground ginger, and a very small pinch of crushed red pepper flakes. . I let it sit in the hot fat until I got my six cups of water to add to the pot.

NOTE: I find it to be easiest to use a potato peeler to peel the squash with rather than a knife, at least from a safety standpoint.

SAVORY BACON BROWNED BUTTERNUT SQUASH SOUP

2 LB Butternut Squash  (about 5-6 cups cubed)

1 Larger Onion (mine was strong)

1 clove garlic chopped

Bacon Drippings

1 Cup 1/2 &1/2,, milk or heavy cream

Thyme, Italian Seasoning, Basil, Crushed Red Pepper Flakes, Black Pepper, Ground Ginger (what I used) but your tastes may be different.

Garnished with Paprika and pinch Italian Seasoning

Brown squash in bacon drippings, add chopped onion, and garlic,  allow to sautee, stirring frequently.

Add Chicken Stock seasoned or plain as per personal preference.

Simmer until done, adding salt to taste.

When done, and appears to be translucent

If using a blender to puree, cool a bit first to avoid thermal shock of glass containers, I used an immersion blender to puree right in the pan.

Once pureed add 1 cup 1/2 and 1/2 or milk or for more richness add heavy cream.

Serve.

WHAT!! SNOW IN OCTOBER IN VIRGINIA?

Tags

Autumn Snowfall in Virginia, pictures

Well I tell you, this is unusual for us in Virginia, today we have 2-3 inches of snow on the ground. For as beautiful as it is, the potential for devastating power outages are very real, as all the trees still have their leaves on, the snow is heavy and very wet.

Back in the late 70’s or early 80’s we had the devastating Ice storm, that no one saw coming not even the weathermen. The day before it was in the 70’s it was October the 9th, overnight, the temperatures dropped sharply (they had called for heavy rain that night) so when we heard the electrical storms it was no big deal, the rain beating on the windows at 2 am, just another day. However what we woke up to defied explanation! No power, light streaming in the windows but no sun, 3 feet of sleet /snow and freezing rain, downed power lines, broken trees, and it took hours to get the doors open due to the heavy sleet against them.

That storm will live in our minds forever. That day we had thunder snows, the first time we had experienced a thunder storm with snow. While outside, we watched as the skies lit up with the glow of arcing power lines all over the neighborhoods. This is what we compare all storms to ever since. This storm is not bad compared to that one.

There is really no more to say about this one so I thought it would be easiest to share the day with you in pictures.

However by this afternoon, barring a power outage I am hoping to make and post a recipe for homemade Savory Roasted Butternut Squash Soup, something I have been looking forward to making all month, this is good weather and a good day for cooking.

Even the poor Portulaca cannot escape the icy grip of winter, These have to be some of the hardiest plants that I have in the planters, they can be burnt to a crisp in a dry pot during the summer months and spring back to life with a bit of water. Time will tell what they look like now after the ice and snow!

The trees are feeling the weight of the snow and ice on them. so far I have not lost power. The day is not over yet though!

 

 

The last of the summer squash, can be seen here, this is from a late summer planting which all in all had done pretty good. I also found that by planting in August the plants are not bothered by pests as with spring plantings.

Poor thing hanging on for dear life under the weight of snow and ice. You can hear him screaming!

HELP ME!! HELP ME!!! I AM FREEZING OUT HERE!!

I hope you have enjoyed looking at the first snow of winter in Virginia, I am sure it won’t be the last, but really wish that it had not come until January! When winter starts in Virginia in October it makes for a very long winter. BTW, I am sure my Canadian subscribers are reading this and saying “Give me a break!” Virginia must be full of Weenies” !

 

CRUNCHY OATMEAL RAISIN COOKIES

Tags

Cookies, Crunchy Oatmeal Raisin Cookies, Food

Well I tell you nothing puts me in the mood for cookies like, the weatherman calling for now, yes snow here in October in western Virginia!! This is way too early for snow here, I am afraid this means a very long and cold winter.

The worst part is the most of the trees still have leaves on them, which could mean downed power lines and loss of power, that is why I must make cookies today, so that I have them just in case the power goes out! If the power does not go out, the I will make coffee to have with my Oatmeal Raisin Cookies

You will probably be seeing other different oatmeal raisin cookie posts this winter, as these are my favorites, along with snicker doodles, and molasses crinkles

I love cookies to dunk into milk, tea and coffee, however there is one thing I have not tried as of yet and would like to this winter and that is Biscotti.

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OATMEAL RAISIN COOKIES

(this recipe is from the Mennonite Community Cookbook)

1  3/4 Cups Flour

1 Cup Shortening (I used butter)

1 1/2 Cups Sugar (I used 1/2 brown and 1/ 2 white)

2 Eggs

1/2 Teaspoon Salt

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

2 Cups Rolled Oats

1 Teaspoon Cinnamon

1/2 Cup Sour Milk (I made mine sour with lemon juice)

1 Cup Raisins or Chopped Dates (I used Raisins)

1/2 Cup chopped Nuts (optional) I did not use them this time

Cream shortening and sugar together.

Add eggs and beat until fluffy

Sift flour

Measure and add salt, soda, baking powder and cinnamon, Sift again

Add rolled oats and mix thoroughly.

Add dry ingredients alternately with soured milk to creamed mixture

Mix Thoroughly.

Fold in raisins or chopped dates and nuts and stir until well blended.

Drop by teaspoonfuls onto greased baking sheets ( I used parchment paper)

Spaced 2-3 inches apart

Bake at 350 degrees for 12-15 minutes

Makes 6 dozen cookies