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Yellow Squash Banana Bread

Mmm...warm Yellow Squash Banana Bread!

Mmm…warm Yellow Squash Banana Bread!

I’m making a version of this recipe that I found at :http://www.cooks.com/recipe/5s7g16m9/squash-banana-nut-bread.html   I always like to give credit to my sources and recommend them.

The recipe is as follows:

>>>SQUASH BANANA NUT BREAD

from COOKS.COM

1/2 c. butter, softened

1 c. granulated sugar

1/2 c. brown sugar

2 eggs, beaten

1/2 tsp. vanilla

2 med. bananas, mashed

1 c. grated raw squash

2 c. all­purpose flour

1/2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1/2 c. chopped nuts

In a large mixing bowl cream butter with sugars. Blend in eggs and vanilla, then bananas and grated squash. In separate bowl sift together dry ingredients and beat into first mixture. Stir in nuts. Pour into greased, floured 9×5 inch loaf pan. 350 degrees 55­60 minutes.<<<

So, I made a couple of minor changes. None of us are big fans of nuts in brownies and breads, so I left them out. The recipe sounded a little bland without any spices, so I added a teaspoon of ground cinnamon and a 1/2 teaspoon of ground allspice. In addition to those minor ingredient changes, I also baked mine in 5 mini loaf pans, instead of the single large loaf. I baked them at 350F for 30 to 35 minutes, testing with a skewer for doneness. (Mine did take the extra five minutes.)

Filled the mini loaf pans about 2/3 to 3/4 full.

Filled the mini loaf pans about 2/3 to 3/4 full.

The results were delicious! They were not overpowered by the spice, but it was a good tweak. The banana flavor comes through nicely. The kids love them…and THEN I told them that there was yellow squash in them. My son was shocked, but could not deny how good they tasted! (I had one that stuck to the pan a little and got a little messed up, so it was sacrificed to sampling.) This recipe WILL be used again! Enjoy!

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Cheddar and Garlic Biscuits…MMM!

I have used the following recipe with great success and it’s very simple. I highly recommend it and give credit where credit is due. Please note the copyright included below and do not copy, forward, or print any of the contents without it!

>>>Recipe: Classic 3-Ingredient Southern Buttermilk Biscuits

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 12 min | Yield: About 6 to 12 biscuits

Ingredients

  • 2 cups of cold soft, winter wheat, self-rising Southern flour (like White Lily brand)
  • 1/4 cup very cold butter, shortening or lard
  • 3/4 cup cold real buttermilk

Instructions

Preheat oven to 500 degrees F. Coat a 10 inch cast iron skillet with additional shortening or oil and place into the oven for 5 minutes. Put the flour into a bowl and cut the very cold butter into cubes and toss in the flour. Using a pastry cutter or two knives, cut butter into flour until it is crumbly. Add buttermilk and use a fork to mix very lightly. Dough will be very shaggy.

Put a bit of additional flour on the countertop and scoop dough out. Sprinkle a small amount of flour over the top and gently push together to form a rectangle. Do not overhandle the dough. Take the short sides of the rectangle and fold them in toward the middle, turn the dough, gently press down into a rectangle again and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch. This folding creates flaky layers in the biscuits.

Using a biscuit cutter or the rim of a small juice glass, cut out into rounds, taking care not to twist the cutter and gently gather scraps for the last biscuits. Transfer biscuits to the prepared skillet or baking pan and bake at 500 degrees F for 10 to 12 minutes, or until golden brown on top and cooked through.

Cook’s Notes: This recipe uses self-rising, Southern soft wheat flour. Do not use regular all purpose flour.

To Freeze: Prepare as above, except set down parchment on or butter a baking sheet that will fit in your freezer. Once you’ve cut out the biscuits lay them out on the pan, freeze until they are set and then transfer to a freezer bag. To bake, reduce oven temp to 375 degrees F, and bake until browned and cooked through, about 25 minutes more or less, checking at 22.

Herbed Biscuit Variation: Add up to 1 tablespoon of fresh, chopped herbs. Good choices include sage, chives, parsley, dill, thyme, or a combination. Reduce to about 2 teaspoons max if using dried herbs. Make biscuits a smaller tea size for a potluck, church supper or a party and fill with Chutney Chicken Salad.

Source: http://deepsouthdish.com<<<          http://www.deepsouthdish.com/2008/10/perfect-buttermilk-biscuits.html#axzz3hsC3wqoy

Mmmm...cheesy deliciousness!

Mmmm…cheesy deliciousness!

Now, my variation is to add a scant half teaspoon of garlic powder and a half cup of fine shredded sharp cheddar cheese to the flour and mix well, AFTER cutting in the butter and BEFORE adding the buttermilk. (You could add some parsley or chives, but my kids would refuse them if they had green specks, so I didn’t.)

In the oven.

In the oven.

And I brush the biscuits with melted garlic butter when they come out of the oven.

Done! Garlic buttered!

Done! Garlic buttered!

Great to go with dinner! Enjoy!

Oh YEAH, Babe!

Oh YEAH, Babe!

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Pressure Canning Corn

Pressure canned corn.

Pressure canned corn.

I thought for sure that I had documented canning corn before. Unfortunately, I didn’t take photos during the preparation process and filling the jars. The process is pretty simple, though. You cut the kernels of corn from fresh corn cobbs and fill clean jars with the corn, leaving a 1″ head space. add 1/2 teaspoon salt per pint jar or 1 teaspoon salt per quart jar. (I use Kosher salt). From about 12-14 large pieces of corn, I got enough kernels to fill 8-pint jars. Next, fill the jars to the 1″ head space mark with boiling water. Pouring from a tea kettle makes it easy. Poke around and down the middle of the jars with a chopstick, skewer, or similar to remove air bubbles. Add more water, if needed. Wipe rims to make sure they are clean and top with prepared canning lids. Screw on rings until finger-tight.

Add the jars to the pressure canner, following manufacturer’s directions. I use a Presto brand 23 quart model.

Presto pressure canner.

Presto pressure canner.

For mine, after I secure the lid, I bring the water to a boil and a little piece pops up to let me know it’s ready. I set a timer for 10 minutes to purge the air out. At that point, I add the little weight that comes with the canner and allow the pressure to build to 11 pounds. The hardest part is regulating the temperature to maintain the pressure. If the pressure goes below 11 pounds, you have to raise the pressure back up and restart the time. I can relieve pressure if it goes to high, by pushing down on a little rubber button on the lid. For corn, the process time is 55 minutes for pints and 1 hour 25 minutes for quarts.

When the processing time is up, turn the heat off and remove the canner from the burner. (I do, because my burners are electric and do not quickly cool…you might not need to, if you use gas.) Allow the pressure to drop to zero, without forcing it. Carefully move jars to a kitchen towel, using a canning jar gripper tool.

Jar gripper and a chopstick (for removing air bubbles).

Jar gripper and a chopstick (for removing air bubbles).

When possible, tighten the screw rings well. (You might want to use a kitchen towel or two to avoid burns!) Allow the jars to set for 24 hours. Check seals to verify a good seal on each jar. If any did not seal, refrigerate and use within a couple of days. Sealed jars are stored in my pantry cabinet without the screw rings…I try to save them for Winter. We’ll see. Take advantage of those Summer vegetables while you “can”! Enjoy!IMG_20150726_184337436

I used this website for reference: http://www.freshpreserving.com/recipes/whole-kernel-corn to make sure I was following safe procedures.

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Yellow Squash Casserole with Swiss Cheese and Cream of Mushroom Soup

IMG_20150714_180756193

So, I’ve had this really easy recipe for a chicken dish that I got out of Southern Living Magazine decades ago. It’s boneless chicken, swiss cheese, cream of mushroom soup, white wine, bread crumbs and melted butter…baked for 45 minutes at 350F. Now that I have to cook for a vegetarian, I need to try some new things. I was looking for something to do with yellow squash from my garden and I decided to make this recipe.

Yellow Squash Casserole with Swiss Cheese & Cream of Mushroom Soup

Most of the ingredients for the casserole.

Most of the ingredients for the casserole.

5 c. Yellow Squash. cut into approx. 1″ cubes

1 medium Sweet Onion, thinly sliced

1 can Condensed Cream of Mushroom Soup

About 2 cups of Shredded Swiss Cheese

2 cups Plain Panko Bread Crumbs

1/4-1/3 c. Dry White Wine

Salt & Pepper, to taste

5 T. Butter, divided

Directions:

Preheat oven to 350F. In a small saute pan, melt 2 T. butter over medium heat. Add onions and saute until softened, but not browned. Spread the onions evenly over the bottom of a large casserole dish.

Sauteing onions

Sauteing onions

Cover with yellow squash and season with salt and pepper.

Onions, squash, salt and pepper.

Onions, squash, salt and pepper.

Evenly distribute the shredded swiss cheese over the squash.

Swiss cheese.

Swiss cheese.

In a bowl, mix the cream of mushroom soup and the wine. Ladle the soup mixture over the casserole, to cover.

Mushroom soup layer.

Mushroom soup layer.

Next, cover the casserole with the panko bread crumbs. Melt the remaining 3 T. butter and drizzle over the bread crumbs.

Panko and butter drizzle.

Panko and butter drizzle.

Bake in the middle of the oven for 35 to 40minutes, until bubbling throughout. Remove from the oven and cool slightly. Serve hot, over rice.

Served over rice...yum!

Served over rice…yum!

Vegetarian approved…and I liked it too! Enjoy!

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Minnie’s Cinnamon Rolls

Leftover dough equals cinnamon roll goodness!

Leftover dough equals cinnamon roll goodness!

So, with the scraps from Dad’s Yeast Rolls dough, after cutting out the rolls, I made some cinnamon rolls this morning. This takes me back to circa 1979, to my first job: Morrison’s Cafeteria. There was a short, snaggle-toothed, older German lady there that did all the baking. There was always some leftover dough and, with both managers weighing in at over 350lbs…maybe 400+…they gave her no arguement when she used it to make some of the best cinnamon rolls ever known to man! Those memories have led me to name this blog entry after Minnie. She looked like a bulldog, baked like an angel, and had a heart of gold. Thanks, Minnie!

Because I had just a handful of dough, I made my cinnamon rolls in a rolled loaf and cut them after baking. If I were dedicating a whole dough recipe to cinnamon rolls, I would roll it out a bit thinner, cut the roll into rounds, and place them on the baking sheet. The leftover dough from the previous night was wrapped in plastic overnight. If making same day, follow Dad’s Yeast Rolls recipe through until punching down the dough, after the first rise.

Sprinkled liberally with brown sugar and cinnamon and rolled.

Sprinkled liberally with brown sugar and cinnamon, rolled and brushed with butter.

The basic procedure is to roll out the dough into a rectangle, about as thin as pizza dough…maybe not quite that thin. Bush the dough with melted butter, scatter brown sugar over the dough to cover. Leave a little room around the edges. Sprinkle ground cinnamon over the brown sugar. Drizzle with a little more melted butter. (Optional: at this point, you could add some chopped pecans, if you like.) Roll the dough tightly, along the long side of the rectangle. Now, for my leftover batch, I baked the whole roll, brushed with more melted butter. For a larger batch, gently cut 1″ pieces and carefully lay them out on a parchment lined baking sheet. Bake in a preheated 400F oven until nicely browned. I have to admit, I didn’t set a timer or note the cooking time exactly, but it was probably about 15 minutes. Brush with melted butter and drizzle with icing, if you like.

Baked roll.

Baked roll.

For the icing drizzle, I eyeballed a couple spoons of powdered sugar and a tablespoon or so of half’n’half. Powdered sugar doesn’t need much to liquify, so go easy! Use a wire whip to whisk thoroughly and eliminate any lumps. Use a spoon to drizzle over the rolls. Enjoy!

Drizzled with icing.

Drizzled with icing.

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My Dad’s Rolls

Dad's Yeast Rolls...none better!

Dad’s Yeast Rolls…none better!

It’s been decades since I’ve had a yeast roll made by my Dad. Well, he IS 88 years old and hasn’t really cooked in many years, to my knowledge. There was a time when he did, from time to time. In fact, I got really tired of his Shrimp Fried Rice (though it was really good!). His rolls were always welcome though. I tried to Google a recipe last thanksgiving and that recipe failed pretty miserably. So, I asked for the recipe soon after. What I got was an old recipe notecard with ingredients and pretty sparse instructions. I don’t know where the recipe originated. The card says to cut the dough in strips, stack in 3’s and “cut 1/2 inch and butter”. That’s not what my Dad did…I have no idea where he got his technique, but I like it. I’ll go over it in the recipe. Anyway, I made the recipe for the first time tonight and I feel like I have tasted my Dad’s rolls for the first time in decades. Kind of a big deal. Thanks, Dad!

Ingredients for Dad's Yeast Rolls.

Ingredients for Dad’s Yeast Rolls.

Dad’s Yeast Rolls

Dry ingredients:

4-1/2 cups All Purpose Flour

1/4 cup Sugar

1 teaspoon Salt

1/2 teaspoon Baking Soda

1/4 cup Crisco Shortening

1 pkg. Dry Yeast

Wet ingredients:

1/4 cup Water, warm

1 cup Buttermilk, lukewarm

2 Eggs, slightly beaten

Melted Butter for brushing

Directions: Proof the yeast in the warm water. Meanwhile, add the dry ingredients to a stand mixer with a paddle attachment. Blend the dry ingredients briefly. Add the Crisco and blend on medium speed until incorporated. Combine the wet ingredients and stir together. With the mixer running on medium speed, slowly add the wet ingredients to the dry ingredients.

The dough coming together.

The dough coming together.

When the dough comes together, switch to the dough hook attachment and run on low speed for 5 minutes, or until the dough is elastic and not sticky.

Low speed with the dough hook.

Low speed with the dough hook.

Grease the bowl or spray it lightly with nonstick spray. Put the dough back in the bowl, cover, and place in a warm draft-free place, until dough doubles in size, about 45 minutes to an hour.

Time to rise!

Risen!

Punch dough down…

Punching down the dough.

Punching down the dough.

…and roll out into a circle, about 1/4″ thick. Cut into 2″ circles.

Rolled and cut dough.

Rolled and cut dough.

Line a baking sheet with parchment. Fold the dough circles in half, using a slight pulling motion to stretch a little. Place on the baking sheet and brush with melted butter.

Folded and brushed with butter.

Folded and brushed with butter.

Heat oven to 400F and bake in the center of the oven for 12-15 minutes, until lightly browned. Remove from the oven and brush with melted butter again.

Baked and butter brushed again. Mmm!

Baked and butter brushed again. Mmm!

Serve warm! These rolls are great with jam/jelly or gravy, too. Enjoy!

 

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Further Adventures with Jackfruit…Canning in Syrup

Fresh Jackfruit. ripe.

Fresh Jackfruit. ripe.

When I got this jackfruit, I went through quite a learning experience to get the fruit separated from the husk. For that adventure, see my previous post. With some of the fruit, I decided to make a Jackfruit Cider. For that adventure, you can follow his link to my brewing and fermenting blog:

https://mmmbrews.wordpress.com/2015/06/02/jackfruit-cider-well-see/

With 2lbs of fruit left, plus the seeds, I needed to finish up before things started going bad. First, the seeds. I boiled the seeds for 15 minutes and then roasted them for another 15 minutes at 400F. The skin covering the outside is a little bit of a pain to remove. The seed itself is like a very dry, firm potato. Not bad, though. A nice snack.

Jackfruit seeds. Boiled and then roasted.

Jackfruit seeds. Boiled and then roasted.

Now, for the fruit.

2lbs fresh jackfruit.

2lbs fresh jackfruit.

Canned Jackfruit in Syrup

2lbs fresh, ripe jackfruit

3 cups white sugar

3 cups water

Directions:

Combine the water and sugar in a large pot or saucepan and stir to dissolve the sugar over high heat. Bring to a boil and add the jackfruit. Boil for 15 minutes. Meanwhile, prepare 2 pint jars, lids, and screw rings for canning. Prepare pressure canner.

Boiling jackfruit in syrup.

Boiling jackfruit in syrup.

Add fruit to jars and cover with syrup, leaving approx. ½” headspace. Clean rims with damp cloth. Place lids and screw down rings to finger tight.

Jackfruit ready for jars.

Jackfruit ready for jars.

Place jars carefully into prepared pressure canner and close lid. Purge according to manufacturer’s recommendations (10 minutes, in my case). Place weight and bring pressure to 11lbs.

11lbs for 15 minutes, after 10 minute purge.

11lbs for 15 minutes, after 10 minute purge.

Process for 15 minutes. Allow to cool in canner until pressure is zero. Remove jars to cloth-lined counter and allow to rest for 24 hours to seal. When cool enough to touch, snug down screw rings. After the rest period, check seal, remove screw rings, and store in cool, dark space.

Canned jackfruit in syrup, just out of the pressure canner.

Canned jackfruit in syrup, just out of the pressure canner.

Note: I had excess syrup…about 2/3 of a pint jar. I let it cool and refrigerated it. Not sure what I’ll do with it yet.

 

 

 

 

 

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