Winter Squash (pumpkin) Bars

I brought these into work today and they were gone before lunch. They make a VERY moist crumb. Absolutely delicious and a good way to use of leftover canned pumpkin which is exactly what I used it for! This is from the "Fall" section of my new cookbook, Simply In Season. I made a half recipe, but I will post the full.

As the title is Winter SQUASH Bars, I am very interested in trying to make it with a different kind of squash, I wonder if the flavor will change at all. Has anyone every done that? Have you used a butternut or acorn squash in place of pumpkin for a dessert recipe?

Winter Squash Bars
Yields 24 "bars" when cut in bar form. I just left it in the pan and scooped it out.

Preheat oven to 350 F.

2 cups winter squash or pumpkin
3/4 cup oil
1 1/2 cups sugar (WOA, that's a lot of sugar, I cut it down a bit..)
4 eggs
1 tsp vanilla
1/2 tsp salt
Beat together in a mixing bowl all of the above ingredients

1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Sift all of the above into a separate bowl. Mix the wet in with the drive. Don't overmix. Pour into a lightly greased 11x17 inch jelly roll pan (or whatever fits/is the equivalent that you have). Bake in preheated over for 25-30 mins.

Mine baked for about 15 mins longer at least.

Apple Scones

Those of you who read my other blog as well, this will be a double post. Sorry. :(

Today it’s so cold and gloomy and rainy out that I felt like baking while sipping my Earl Grey. So I scoured my cookbook and found a lovely little recipe of which I had all the ingredients: Apple Scones. They are great because not only is everything in the recipe most likely already in your pantry, but they are easy to make and taste wonderful and make your kitchen smell wonderful too.

My simple nutritious cup of tea quickly turned into a calorie-fest. But, on the other hand, I’m not cold anymore!

2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, chilled
1 apple - peeled, cored and shredded
1/2 cup milk
2 tablespoons milk
2 tablespoons white sugar
1/2 teaspoon ground cinnamon

Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

Gingerbread Cake (borrowed from Bless Us Oh Lord"

Thanks Barbara...this one's a keeper


Amazing..amazing..oh so delicious I am shoveling it in right now as I type..

Gingerbread Cake
1/2 cup butter
1/2 cup white sugar
1 egg
1/2 cup molasses
1.5 cup flour
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup water

Preheat oven to 350. Grease and lightly flour one 8-inch square baking pan.

Cream butter and sugar till fluffy, add egg and molasses and beat. Sift together flour, salt , baking soda, ginger and cinnamon. Bring water to a boil. Add with flour mixture to creamed mixture alternatively beating well after each addition. Pour batter into cake pan. Bake 34-40 mins.

- i put a little bit of oil in my 1/2 cup befor adding the molasses and they came right out easily.

- it baked just fine at 35 mins, it oculd not have gone longer in my oven.

- I did what barbara did and made a cream cheese frosting...A---MAZING CAKE. I am licking the plate.

French Toast Souffle

Souffle makes it sound so official and fancy, doesn't it? Really it is just a casserole that I like to make thru the holidays. We are having friends over for brunch tomorrow and I was making this. It prompted me to post the recipe in case anyone else wants it in time for Christmas.

French Toast Souffle

16 slices of cinnamon bread, cut into cubes
8 oz. low fat cream cheese
8 eggs
1 1/2 cups milk
2/3 cups half and half
1/2 cup maple syrup
1/2 tsp vanilla
2 TBS powdered sugar

Place cubed bread in bottom of 9x13 dish. Beat cream cheese until smooth. Add eggs one at a time. Mix well after each addition. Add milk, half and half, maple syrup and vanilla. Pour mixture over the bread. Chill, covered for 8-12 hours. Remove from fridge 30 minutes before baking. Bake 375 for 50 minutes uncovered. Sprinkle powdered sugar over the top and serve.

It is so delicious. Hope you all enjoy!