You like blueberries? You like home-made cranberry sauce? well this is the dish for you. Blueberries and cranberries go on a very saucy trip to your thanksgiving table. Will there be a sequel? only time will tell.
Ingredients
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries
Method
1. Wash cranberries.
2. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst. (you will hear popping)
3. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken.
4. Add the cinnamon, nutmeg and allspice. Mix well.
5. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
6. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover.
7. Refrigerate until chilled.
Tuesday, November 22, 2011
Legendary Cookies
chocolate chip, or whatever you want to put into them... I dont grind down the oats, because i like me some good oaty cookies. i have used mint choccie chips, cherry chips, butterscotch, peanutbutter, fruit pieces, anythign and everything and sanctus stercus they are good. cooking time gets tweaked every time, so just keep an eye on em. I pull em out early for max gooeyness. thanksgiving 2011 i am using an entire 12 ounce bag of andes mint chunks
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips (or any chip you prefer.)
4 ounces milk chocolate, grated (i have used dark... mmm mm)
1 1/2 cups chopped walnuts (optional)
Method
1. Preheat oven to 375 degrees F (190 degrees C).
2. Measure oats into a blender or food processor, and then blend to a fine powder. (again optional step) Set aside.
3. In a large bowl, cream together butter and sugars.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda.
6. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
7. Drop by rounded teaspoons onto ungreased cookie sheets.
8. Bake for 6 to 8 minutes in the preheated oven.
9. Let em sit for a minute or so, then remove to wax paper to cool. (basically i cover a large surface with wax paper and lay the cookies out. they cool down for plating) store in a container that is air-tight, like tupperware or something
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips (or any chip you prefer.)
4 ounces milk chocolate, grated (i have used dark... mmm mm)
1 1/2 cups chopped walnuts (optional)
Method
1. Preheat oven to 375 degrees F (190 degrees C).
2. Measure oats into a blender or food processor, and then blend to a fine powder. (again optional step) Set aside.
3. In a large bowl, cream together butter and sugars.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda.
6. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
7. Drop by rounded teaspoons onto ungreased cookie sheets.
8. Bake for 6 to 8 minutes in the preheated oven.
9. Let em sit for a minute or so, then remove to wax paper to cool. (basically i cover a large surface with wax paper and lay the cookies out. they cool down for plating) store in a container that is air-tight, like tupperware or something
Sunday, November 13, 2011
orgasmic pumpkin cheesecake
Yes. this stuff is good. very good. If you smoke, you will need one after this, it is THAT good.
Ingredients:
1 can (15oz) pumpkin (not the pie mix)
1 (8oz) pkg cream cheese, cubed and softened
1/4 tsp vanilla extract
3 eggs
3/4 cups sugar
1/2 cup baking mix (like bisquick or jiffy)
1 1/2 tsp pumpkin pie spice
Method:
1. Preheat oven to 350 deg F
2. Grease a 9-inch pie plate
3. Combine all ingredients till blended (you can use a blender if you want)
4. Pour into pie plate
5. Bake 45 minutes or until kust puffed and center is "dry" (dont overbake it)
6. cool for an hour before putting in fridge for 3-hr or so to chill it slightly
7. serve with caramel topping or pecans if desired. store remains in fridge.
Ingredients:
1 can (15oz) pumpkin (not the pie mix)
1 (8oz) pkg cream cheese, cubed and softened
1/4 tsp vanilla extract
3 eggs
3/4 cups sugar
1/2 cup baking mix (like bisquick or jiffy)
1 1/2 tsp pumpkin pie spice
Method:
1. Preheat oven to 350 deg F
2. Grease a 9-inch pie plate
3. Combine all ingredients till blended (you can use a blender if you want)
4. Pour into pie plate
5. Bake 45 minutes or until kust puffed and center is "dry" (dont overbake it)
6. cool for an hour before putting in fridge for 3-hr or so to chill it slightly
7. serve with caramel topping or pecans if desired. store remains in fridge.
Another incarnation of Pimpin Pumpkin Pie
This one is even easier if you have a blender, but you can mix it by hand too. Enjoy!!
Ingredients
2 eggs
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1/2 cup biscuit/baking mix
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice (ground allspice works too)
2 teaspoons pure vanilla extract
Whipped cream, optional
Method
1. In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth.
2. Pour into a greased 9-in. pie plate (dish will be full).
3. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.
4. Serve with real whipped cream if desired.
Ingredients
2 eggs
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1/2 cup biscuit/baking mix
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice (ground allspice works too)
2 teaspoons pure vanilla extract
Whipped cream, optional
Method
1. In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth.
2. Pour into a greased 9-in. pie plate (dish will be full).
3. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.
4. Serve with real whipped cream if desired.
Pimpin' Pumpkin PIE
this pumpkin pimpin yumminess is crustless. kinda like a baked custard without the drama. it is very yummy and will surely bring a crowd.
Ingredients:
1 c. canned pumpkin (NOT pumpkin pie mix)
1/2 c baking mix (i use Jiffy or Bisquick)
1/2 c. white sugar
1 c. evaporated milk
1 Tbsp butter/margarine, softened
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
2 eggs
Method:
1. Preheat oven to 350 deg F
2. Grease a 9-inch pie plate
3. Combine all ingredients till blended
4. Pour into pie plate
5. Bake 35-45 minutes or until knife inserted int he center comes out clean.
6. cool for 30 minutes before putting in fridge for 3-hr or so to chill it slightly
7. serve with whipped cream (the real stuff) store remains in fridge.
Ingredients:
1 c. canned pumpkin (NOT pumpkin pie mix)
1/2 c baking mix (i use Jiffy or Bisquick)
1/2 c. white sugar
1 c. evaporated milk
1 Tbsp butter/margarine, softened
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
2 eggs
Method:
1. Preheat oven to 350 deg F
2. Grease a 9-inch pie plate
3. Combine all ingredients till blended
4. Pour into pie plate
5. Bake 35-45 minutes or until knife inserted int he center comes out clean.
6. cool for 30 minutes before putting in fridge for 3-hr or so to chill it slightly
7. serve with whipped cream (the real stuff) store remains in fridge.
Pumpernickel Rye
I LOVE me a good slice of pumpernickel, and i can NEVER EVER find it in any store... FAIL!!! so... just like so many steakhouses, here is a recipe that has proven most excellent!
Ingredients:
1 1/4 c. Warm Water (110-115 degrees F has to be pretty accurate for the yeast)
1 Tbsp vegetable Oil
1 1/2 Tbsp Molasses
1 1/2 c. Unbleached All-purpose Flour
1 c. Rye Flour
1/2 c. Whole Wheat Flour
1/4 c. Bread Flour
1 tsp salt
3 Tbsp dry Milk Powder
2 tsp instant coffee powder
2 Tbsp unsweetened cocoa powder (optional)
1 Tbsp caraway seed
1 1/2 tsp active dry yeast (this is not one of the packets...)
Methodology:
1. In a mixer bowl, add teh water, and dissolve the yeast, let it proof for a few minutes.
2. In a separate bowl, combine the other dry ingredients, and mix till uniform.
3. After the yeast proofs, turn on the mixer and add the molasses and the oil.
4. slowly add the dry ingredients, and mix until a soft and dense dough forms.
5. turn onto a floured surface and knead with floured hands until the dough is smooth and easier to squeeze.
6. place dough ball in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, dry place for about an hour.
7. Punch the dough down, and turn onto a floured surface, roll out and shape into a loaf (i used the jelly-roll like shaping). and place in a greased 9x5 loaf pan. Cover and let rise for 1 hour.
8. Bake in a preheated 350 degree F oven for 45 minutes.
9. Cool on a wire rack out of the pan before serving. You will hear a thump when you tap the bottom of the loaf.
Enjoy!!
Ingredients:
1 1/4 c. Warm Water (110-115 degrees F has to be pretty accurate for the yeast)
1 Tbsp vegetable Oil
1 1/2 Tbsp Molasses
1 1/2 c. Unbleached All-purpose Flour
1 c. Rye Flour
1/2 c. Whole Wheat Flour
1/4 c. Bread Flour
1 tsp salt
3 Tbsp dry Milk Powder
2 tsp instant coffee powder
2 Tbsp unsweetened cocoa powder (optional)
1 Tbsp caraway seed
1 1/2 tsp active dry yeast (this is not one of the packets...)
Methodology:
1. In a mixer bowl, add teh water, and dissolve the yeast, let it proof for a few minutes.
2. In a separate bowl, combine the other dry ingredients, and mix till uniform.
3. After the yeast proofs, turn on the mixer and add the molasses and the oil.
4. slowly add the dry ingredients, and mix until a soft and dense dough forms.
5. turn onto a floured surface and knead with floured hands until the dough is smooth and easier to squeeze.
6. place dough ball in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, dry place for about an hour.
7. Punch the dough down, and turn onto a floured surface, roll out and shape into a loaf (i used the jelly-roll like shaping). and place in a greased 9x5 loaf pan. Cover and let rise for 1 hour.
8. Bake in a preheated 350 degree F oven for 45 minutes.
9. Cool on a wire rack out of the pan before serving. You will hear a thump when you tap the bottom of the loaf.
Enjoy!!
Harvest Stuffing Bread
This is some good shtuff, if you ask me. you can add corn, or even cheese to give it a personal touch!
INGREDIENTS:
2 c. all-purpose flour
1 c. whole wheat flour
1 envelope RapidRise Yeast
1 tbsp sugar
2 tbsp Minced Onion
1 tbsp Parsley
1 1/2 tsp Poultry Seasoning
1 tsp salt
1 1/4 c. water
1 tbsp butter OR margarine
--
1 egg, beaten
1 tsp Minced Onion
1/2 tsp Celery Seed
Methodology:
1. Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onions, parsley, poultry seasoning and salt in a large bowl. Heat water and butter until very warm (120 to 130 degrees F). Stir into flour mixture.
2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.
3. Cover and let rest 10 minutes. Turn batter into 9X5 loaf pan. Smooth top of dough in casserole with floured hands. Cover.
4. Let rise in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with remaining onion and celery seed.
5. Bake at 375 degrees F for 35 minutes or until done.* Remove from pan; cool on wire rack.
INGREDIENTS:
2 c. all-purpose flour
1 c. whole wheat flour
1 envelope RapidRise Yeast
1 tbsp sugar
2 tbsp Minced Onion
1 tbsp Parsley
1 1/2 tsp Poultry Seasoning
1 tsp salt
1 1/4 c. water
1 tbsp butter OR margarine
--
1 egg, beaten
1 tsp Minced Onion
1/2 tsp Celery Seed
Methodology:
1. Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onions, parsley, poultry seasoning and salt in a large bowl. Heat water and butter until very warm (120 to 130 degrees F). Stir into flour mixture.
2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.
3. Cover and let rest 10 minutes. Turn batter into 9X5 loaf pan. Smooth top of dough in casserole with floured hands. Cover.
4. Let rise in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with remaining onion and celery seed.
5. Bake at 375 degrees F for 35 minutes or until done.* Remove from pan; cool on wire rack.
Red Velvet Cupcakes w/ Cream Cheese Frosting
these delectable yummies are perfect for any occasion! Very easy to make, andeven easier to eat!! if you wish, you can use another food coloring... I have done teal (mixing blue and green) purple and blue :D
Ingredients
2 ½ c. Flour
½ c. Cocoa Powder
1 tsp Baking Soda
½ tsp Salt
1 c. butter, softened
2 c. Sugar
4 eggs
1 c. sour cream
1/2 c. milk
1/2 to 1 oz. red food color
2 tsp vanilla extract
1 recipe cream cheese frosting (follows)
Methodology
1.Combine flour, cocoa, baking soda, and salt.
2.Beat butter and sugar together in large bowl on medium speed 5 minutes or until light and fluffy.
3.Beat in eggs, one at a time.
4.Mix sour cream, milk, food color, and vanilla.
5.GRADUALLY beat in flour mixture on low speed just until blended.
6.Spoon batter into paper-lined muffin cups, about 2/3 full.
7.Bake in preheated 350 degree F oven 20 – 25 minutes
8.Cool in pans 5 minutes
9.Remove from pans, cool completely, then frost
¬yield: 30
Vanilla Cream Cheese Frosting
Ingredients
1 pkg (8 oz) cream cheese, softened
4 Tbsp butter, softened
2 Tbsp sour cream
2 tsp vanilla extract
1 box (16 oz) confectioners sugar
Methodology
1.Beat cream cheese, butter, sour cream and vanilla until light and fluffy.
2.Gradually beat in confectioner's sugar on medium speed until smooth
Ingredients
2 ½ c. Flour
½ c. Cocoa Powder
1 tsp Baking Soda
½ tsp Salt
1 c. butter, softened
2 c. Sugar
4 eggs
1 c. sour cream
1/2 c. milk
1/2 to 1 oz. red food color
2 tsp vanilla extract
1 recipe cream cheese frosting (follows)
Methodology
1.Combine flour, cocoa, baking soda, and salt.
2.Beat butter and sugar together in large bowl on medium speed 5 minutes or until light and fluffy.
3.Beat in eggs, one at a time.
4.Mix sour cream, milk, food color, and vanilla.
5.GRADUALLY beat in flour mixture on low speed just until blended.
6.Spoon batter into paper-lined muffin cups, about 2/3 full.
7.Bake in preheated 350 degree F oven 20 – 25 minutes
8.Cool in pans 5 minutes
9.Remove from pans, cool completely, then frost
¬yield: 30
Vanilla Cream Cheese Frosting
Ingredients
1 pkg (8 oz) cream cheese, softened
4 Tbsp butter, softened
2 Tbsp sour cream
2 tsp vanilla extract
1 box (16 oz) confectioners sugar
Methodology
1.Beat cream cheese, butter, sour cream and vanilla until light and fluffy.
2.Gradually beat in confectioner's sugar on medium speed until smooth
Cheeseburger Pie
This is another of my comfort food faves. you can use ground turkey instead of beef, in fact i often use turkey. goooooood stuff.
Ingredients:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 tablespoons cold water
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour
1/3 cup milk
2 cups shredded cheese, divided
Methodology:
1. Preheat oven to 425 degrees F (220 degrees C).
2. To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes.
3. To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture.
4. Sprinkle beef mixture with worchestershire sauce, 1/2 teaspoon salt and 1/4 cup flour. Stir in milk, and 1 cup shredded cheese. Spoon mixture into pastry shell.
5. Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.
Ingredients:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 tablespoons cold water
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour
1/3 cup milk
2 cups shredded cheese, divided
Methodology:
1. Preheat oven to 425 degrees F (220 degrees C).
2. To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes.
3. To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture.
4. Sprinkle beef mixture with worchestershire sauce, 1/2 teaspoon salt and 1/4 cup flour. Stir in milk, and 1 cup shredded cheese. Spoon mixture into pastry shell.
5. Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.
Friday, November 11, 2011
Ninja Stars
These sausage-filled wonton cups are so addicting, you will have to fight people off the pans when they come out, and between batches. they modify and double very easily!
Ingredients
1 pound bulk sausage
1 1/2 cups shredded Cheddar cheese (you can put any combination of cheeses...)
1 1/2 cups shredded Monterey Jack cheese
1 medium sweet red pepper, diced (you can use yellow, orange, white, purple peppers as well)
1 medium green pepper, diced
2 medium shallots, diced
1 (4 ounce) can chopped green chilies, drained (OPTIONAL)
1 (1 ounce) package ranch salad dressing/dip mix
1/2 cup or so of sour cream
48 wonton wrappers
Method:
0. Preheat oven to 350 deg F.
1. In a good-size pot/saucier, cook sausage until no longer pink; drain.
2. Add cheeses, peppers, chilies and dressing mix; mix well, add sour cream to get the texture that is pleasing. Set aside.
3. Spray muffin tins with non-stick cooking spray (like Pam)
4. press onto the bottom and up the sides of greased muffin cups.
5. Bake at 350 degrees F for 5 minutes or until golden brown.
6. Fill each with about a tablespoon or so (i just use one of the wider spoons from the drawer...) of the sausage mixture.
7. Bake for 5 minutes or until heated through. Serve warm.
MODS:
i have used a variety of different cheeses, and all forms of bell peppers in cooking this. I have also added a few pinches of garlic, cayenne, white pepper, paprika and other spiced depending on tastes. cayenne has a ninja kick to it, so be wise. I have also used green onions in this recipe. For teh ranch dip mix, there are a whole pile of different kinds out there... buttermilk is good, i usually double the recipe and use one harvest dill and one regular. the green onion and buttermilk ones are pretty badass too!!
Ingredients
1 pound bulk sausage
1 1/2 cups shredded Cheddar cheese (you can put any combination of cheeses...)
1 1/2 cups shredded Monterey Jack cheese
1 medium sweet red pepper, diced (you can use yellow, orange, white, purple peppers as well)
1 medium green pepper, diced
2 medium shallots, diced
1 (4 ounce) can chopped green chilies, drained (OPTIONAL)
1 (1 ounce) package ranch salad dressing/dip mix
1/2 cup or so of sour cream
48 wonton wrappers
Method:
0. Preheat oven to 350 deg F.
1. In a good-size pot/saucier, cook sausage until no longer pink; drain.
2. Add cheeses, peppers, chilies and dressing mix; mix well, add sour cream to get the texture that is pleasing. Set aside.
3. Spray muffin tins with non-stick cooking spray (like Pam)
4. press onto the bottom and up the sides of greased muffin cups.
5. Bake at 350 degrees F for 5 minutes or until golden brown.
6. Fill each with about a tablespoon or so (i just use one of the wider spoons from the drawer...) of the sausage mixture.
7. Bake for 5 minutes or until heated through. Serve warm.
MODS:
i have used a variety of different cheeses, and all forms of bell peppers in cooking this. I have also added a few pinches of garlic, cayenne, white pepper, paprika and other spiced depending on tastes. cayenne has a ninja kick to it, so be wise. I have also used green onions in this recipe. For teh ranch dip mix, there are a whole pile of different kinds out there... buttermilk is good, i usually double the recipe and use one harvest dill and one regular. the green onion and buttermilk ones are pretty badass too!!
Wednesday, November 9, 2011
Braided Squash Bread
Dont let the squash scare you.... you wont taste it!! it is an amazing flaky bread witht he texture of a delicate croissant. I added cheese to it. sharp cheddar works great in baking. Anyways, since i didnt have any butternut squash, i used an acorn squash and a sunrise squash. cut them in half, seed em, bake in a pan with water for 45-60 minutes, peel away the skin, and boom. you got your squash for this recipe.
Ingredients
1 (.25 ounce) package active dry yeast (or if you gave it in a jar, 2 1/4 tsp yeast)
2 tablespoons warm water (110 degrees F to 115 degrees F)
1 cup mashed, cooked butternut squash
1/3 cup warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
GLAZE:
1 egg, beaten
1 tablespoon water
Method:
1. In a small bowl, dissolve yeast in water.
2. In a mixing bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well.
3. Add enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
6. Punch dough down. Divide into thirds; roll each third into a 18-in. rope.
7. Place on a greased baking sheet. Braid ropes together; pinch ends.
8. Cover and let rise until nearly doubled, about 30 minutes.
9. Combine glaze ingredients; brush over braid.
10. Bake at 350 degrees F for 20-25 minutes or until golden brown.
11. Remove from pan and cool on a wire rack.
Ingredients
1 (.25 ounce) package active dry yeast (or if you gave it in a jar, 2 1/4 tsp yeast)
2 tablespoons warm water (110 degrees F to 115 degrees F)
1 cup mashed, cooked butternut squash
1/3 cup warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
GLAZE:
1 egg, beaten
1 tablespoon water
Method:
1. In a small bowl, dissolve yeast in water.
2. In a mixing bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well.
3. Add enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
6. Punch dough down. Divide into thirds; roll each third into a 18-in. rope.
7. Place on a greased baking sheet. Braid ropes together; pinch ends.
8. Cover and let rise until nearly doubled, about 30 minutes.
9. Combine glaze ingredients; brush over braid.
10. Bake at 350 degrees F for 20-25 minutes or until golden brown.
11. Remove from pan and cool on a wire rack.
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