Butternut Squash Walnut Bread Recipe

Butternut Squash Walnut Bread

3 1/2 cups flour
4 eggs, beaten lightly
3 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
16 oz pumpkin puree (not pie filling) *I used 1 whole acorn squash, halved and baked with butter and brown sugar.
1 cup oil
1 cup chopped walnuts
2/3 cup water

Preheat oven to 350 degrees F. Grease two (9x5inch) loaf pans or three (8×4 inch) loaf pans. (Flour bottom of loaf pan if using baked squash with brown sugar, it tends to caramelize on the bottom and will stick.)

Mix flour, sugar, baking soda, cinnamon, nutmeg and salt together in a large bowl; set aside.

Mix pumpkin (squash), oil,  eggs, and 2/3 cup water together and stir in dry ingredients. Add 1 cup chocolate chips if desired.  Divide batter in pans equally.

Bake 60-70 minutes (if using squash, cover loaves with foil and bake another 20 minutes) or until toothpick inserted in center comes out clean. Remove from pans and cool on racks.

Bon Apetite!

S~

Happy Halloween! Puppet Show Tonight

Hello!
Just got back from visit with neighbors~ it’s been quite a while since we were over to visit.

I made 2 loaves of Butternut Squash Walnut Bread and took a loaf to the neighbors’.  I hope she likes it. 🙂 They both stuck to the bottom of the loaf pans a little,  but I think that was the butter and brown sugar in the cooked squash-it caramelized, but was soooooooooo yummy when I peeled it off the spatula!

They wined and dined us, Sharon laid out a nice spread (way too much food) she is the Consummate  Decorator, goes all out for the holidays. I’m embarrassed at my weak attempts, even though we married on Halloween and consider ourselves big Classic Hollywood Horror Film Fans.  We have a “Toy Room” – their house is a virtual art gallery; I want to come home and re-decorate every time I’m there.

She was showing us around her house, prizes she had accumulated, her “finds”, and she pointed out this one item. I immediately recognized it. It was a German crafted hand-puppet she found at an antique store. She said I didn’t want to know what she paid. I didn’t let her finish. When I saw it, it brought tears to my eyes-I had a WHOLE SET of these as a girl. My mom bought them when we were in Germany…I forgot about those until I saw that puppet. I had to wonder then, what-ever did my mom do with those puppets, who ended up with them and did they survive as a set. Probably not, but seeing that one, it brought back memories…….*siiiiiiiiiigh.

So, tonight was a good night. Tomorrow we will get to hang out and watch Greenbay and hopefully get to the heel of LumberJill sock #2~

BOO!
S’me~

The Falling Leaves, and Remembrances of Home~

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Our Favorite Trees, Fall '09

WHEW! I just finished the latest batch of incoming orders, it’s been like the rain today-non-stop, a good thing $$$-wise. 🙂

Writing a Rav-buddy about Meals on Wheels, reminded me of my folks when they had M & W’s coming to their house in Calif, until the day I arrived. We cleaned up what was in their fridge since they’d already paid for a week’s worth, and then cooked for them after that. It’s a wonderful way to extend community to those who can’t get out or are inhibited in any way from venturing out.

My dad did not drive, so when Mom became too addled to drive him to the store, he signed up for Meals on Wheels, it was his blessing, a helping hand when he couldn’t manage everything dumped upon him.

Dad never even wrote a check or paid a bill until Mom became too infirmed, then he had to take over the entire household, and did a wonderful job! Mom was sooooooooo MILITARY, she refused to even let Dad have his paycheck-he handed it over, she deposited it and gave him his weekly “allowance”.  He was a happy camper, especially when she took us to Lake Tahoe to play the slots.

I was too young to go inside the Casinos with them, so until about age 13,  I was deposited at the Kiddy Rec. Area for the day, loved it, saw many a Classic Horror show there and even met Emmett Kelly (Sr), the Clown during a performance for us kids!!  I recall he drew caricatures on a large sketch pad, and signed them for us. I don’t have my copy, wouldn’t that be wonderful!!!

When I was old enough (back then), mom and dad would let me just stay in the car, and I’d bring my art supplies and reading along-I was in HEAVEN up in the Sierra Nevada Mnts for 4-5 hours, it was my Alone Time and being an only child, I was perfectly at peace with my own company. I would go down to the lake and mess around on one of it’s many beaches and pebbled shores, or hike the trails around the casinos, never venturing far.

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Fannette Island Teahouse, Emerald Bay 08 ©Susan Suhr

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Vikingsholm, Emerald Bay 08 ©Susan Suhr

Nowadays, I’d shoot myself before I would let my child venture out alone like that!!!!

I don’t mean to ramble, but it is that time of year for me, when I get homesick…..so you just got a ration of my melancholy side this time~ 🙂

Have a lovely evening!

Sentimental Me~

Rick Bayless’ Frontera Recipe : Salsa Mac and Cheese

I fixed Mexican Mac and Cheese using the basic recipe from Rick Bayless’ Frontera recipe. The only difference was, I didn’t add the salsa to the whole casserole- instead, we served it on the side and everyone added what they wanted. It was FABULOUS!

Macaroni & Cheese

Macaroni & Cheese

I obviously bake better than I take (pix) 🙂

Here’s my version of the recipe:

Ingredients

2 tablespoons butter
¼ cup all-purpose flour
1 can evaporated milk
1 1/2 to 2 cups Fire-Roasted Tomato Salsa or your favorite jarred salsa
1 1/2 cups shredded medium cheddar cheese
1/2 cup Pepper Jack cheese
Salt to taste
1 pound dried pasta (though elbow macaroni will do, I used Rotini pasta because it was handy)

Get the pasta water boiling, and while that’s happening, we’ll make the cheese sauce.
In a sauce pan, melt the butter and heat until just turning a golden brown-add flour and whisk to mix. Add evaporated milk and continue to cook on medium high for about 4-5 minutes, whisking constantly. When the sauce thickens slightly and turns a pale golden color, take off the heat and add the shredded cheeses, reserving 1/4 cup for top of casserole.

Boil pasta according to directions. My rotini took 12 minutes to just al dente. Drain pasta and pour into casserole.  Pour cheese sauce over pasta, and add 1/2 cup of  milk , stirring pasta and sauce until just mixed.

Cover and bake in a 350° oven for 20 minutes or until cheese starts to bubble-take the cover off at the last 5 minutes to allow cheese to slightly brown, if desired. Remove and let stand 5 minutes before serving.

Take it Cheezy 🙂

Me~

The Sock, Shes’a TOO TIGHT!

The first LumberJill sock, she’sa too tight.

Yep, I’m pretty sure I made the wrong size… I made a 6 when I shoulda made a size 7, but it felt right at the time. I even tried it on several times.

Tootsie Toes

Tootsie Toes

Igor thinks they will fit him…

Now that I’m on Sock #2, Sock #1 is definitely smaller when I hold them up together, so I think I’m gonna rippit and redo, after finishing Sock #2…will that make it Sock #3 then? hmmm…..

Back to ma knitt’n, ciao!

Froggy Me~

Easy Turtleback Jackets : The Book

If you can knit a square or rectangle, you can make all of these jackets!

Easy Turtleback Jackets

Easy Turtleback Jackets

All the stitches are rated easy. Most jackets use a bulky weight yarn and US size 17 and 10 1/2 needles, so they are quick to knit. The first step is to knit a square or a rectangle in the dimensions given. Then the piece is folded and sewn at the sides. The result is a very comfortable and loose-fitting jacket that is just right for any occasion. All the designs use a rib stitch which give each jacket a flexible fit. These pop-on garments will quickly become your favorites!

Enchiladas Con Salsa Verde

Ok, I got a little Italian in there~;0) I remembered this recipe from a TV Cooking show, turned out pretty good.

Enchiladas with Salsa Verde

Ingredients:
2 chicken breasts, skinless
white corn tortillas
1 jar salsa verde (green salsa)
1 small can sliced olives
1 packet/can of enchilada sauce
1 small can tomato paste (for packet sauce)
1 cup shredded colby cheese
1 cup shredded pepper jack cheese

In an iron skillet, brown chicken breasts, turning once. Add 1/2 cup water, cover and simmer until tender and falls apart. Meanwhile, lay out a dozen small corn tortillas, spray both sides with cooking spray and set on cookie sheet. You will heat these for about 1 and a half minutes to soften, just prior to filling with meat.

When the chicken breasts are done, remove from pan and shred or pull apart with two forks. You can also cut them into smaller strips before shredding. Place shredded chicken in a medium bowl and add 1/2 cup of the salsa verde, mixing to just coat all pieces. Add half of the 2 cheeses to chicken and toss.
Heat tortillas in a 350 oven 2 minutes until soft, turning once. Pour half of the salsa verde into the bottom of a large casserole dish. Place one heaping spoonful of chicken/cheese mixture into tortilla, roll and place in casserole dish. Continue to make enchiladas, until all meat is used up, about 12-14 enchiladas.
Prepare enchilada sauce as per packet instructions, or use canned sauce. Pour enchilada sauce over all, sprinkle with remaining cheeses, and bake in 350 oven for 20-25 minutes, or until cheese is bubbly. Remove and let cool 5 minutes. Serve with refried beans and salad.

Bon Apetite!

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