What to with Sunburst Squash. Make bread.

 I had a bounty of sunburst squash from only one plant. Finding this little unique plant at a nursery last spring, I thought I would try it.  I really did not like it cooked, there wasn't much flavor. But it was good cut in chunks and eaten raw with other veggies, but I had way too many for just that. These are supposed to be picked when they are 3" an under. I had so many that grew double that size and I was faced with a huge bounty that I had no clue what to do with them. I had to find some recipes to deal with it.

I found several recipes that were really good, but this one was an instant hit. My hubby did not even realize this was "squash bread" until he saw me making a second batch. My little granddaughters actually get excited to have a piece of it for an afternoon treat. I have yet to have a loaf make it to the freezer which what my plan was to begin with. I was able to freeze five 3 cup bags of shredded squash, so this will be yummy for holiday bread too. 

Sunburst Pina Colada Bread

I had a bounty of sunburst squash from only one plant, so I adapted this from a recipe in an old cookbook, Makes a yummy moist tropical treat. My granddaughters love it! Zucchini can be substituted. 

Debbi Oeltjen Sublimity, Oregon

4 cups all-purpose flour

3 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 ½ teaspoons salt

4 eggs

½ cup olive oil

¾ cup plain greek yogurt (or 6 oz. Cup)

1 teaspoon coconut extract

1 teaspoon rum extract

1 teaspoon vanilla

3 cups shredded sunburst squash  (heaping or packed tightly)

1 cup ( 8 oz can) crushed pineapple with juice

½ cup chopped walnuts or pecans

Line the bottoms of three greased and floured 8”x4” loaf pans with waxed paper and grease the paper. (don't skip the wax paper—I did the first time and the loaves were almost impossible to remove from the pans)

In a large bowl combine flour, sugar, baking power, baking soda and salt.

In another bowl, combine eggs, oil, yogurt, and extracts. Stir in dry ingredients just until moistened. Fold in shredded squash, pineapple, and nuts.

Transfer to prepared pans. Bake at 350f for 50-55 minutes or until toothpick come clean in the middle of the loaf. Cool for 10 minutes before removing from pans. Gently remove waxed paper.

Can be frozen, wrap tightly in wax paper then seal with foil or freezer paper.

What's cookin in the cottage kitchen April

I have to apologize, I have really neglected my blog recently. With a day job and juggling my website business that has been really busy the last 3 months, I had to prioritize...so the blog was one of those low on the list. And I miss these fun parties....so when this party happened by I thought I would share a dessert recipe I did for Easter. I had to borrow Martha Stewart's picture since I didn't take one of my own. I used a pink bucket with pink and purple tulips and a kids shovel. My granddaughters thought nana was crazy serving "dirt" for dessert, but soon found out it was really yummy. My recipe is a lower fat version, the original uses regular oreo cookies.

Dirt

Ingredients

• 1 package Chocolate graham cracker
• 8 ounces lite cream cheese, room temperature
• 1/2 stick unsalted butter, room temperature
• 2 packages  vanilla instant pudding
• 2 teaspoons vanilla
• 3 1/2 cups cups milk
• 12-ounce carton frozen Lite whipped topping, thawed
• Candy, for decorating

Directions

1. If using a flowerpot with a drainage hole, reserve 1 cracker to place over hole to prevent leaking. Place remaining crackers in the bowl of a food processor. Process until mixture resembles dirt. Set aside.
2. In a large bowl, combine cream cheese and butter, and stir until creamy. Set aside.
3. In another large bowl, whisk together instant-pudding mixes and milk; stir until well blended. Using a rubber spatula, fold pudding mixture into cream-cheese mixture. Fold in whipped cream.
4. In a flowerpot or bucket alternate layers of cookie "dirt" and pudding mixture, starting and ending with cookie "dirt." Chill at least 4 hours or overnight before serving. Garnish with gummy worms and silk flowers

Flavors Take Flight

 check out my Mango cake recipe!! I would love your vote! Click on the words below!

Flavors Take Flight

The perfect summer breakfast...

Yes, this my favorite summer breakfast fare. Nothing fancy, but quick easy, fresh and local. So I pretty much am addicted to Chobani Greek yogurt now and have it for breakfast at least 4-5 times a week. But the summer brings a bounty of fresh local fruit and I snagged my first lot of raspberries. So I snapped a pic, and am sharing this less than 300 calorie sweet and oh so good for you recipe that has endless possibilities.

6 ounces non fat Greek yogurt

(Chobani brand for sure)

2 packets Splenda

1/2 cup fresh raspberries

1 tablespoon granola

You can substitute Vanilla yogurt, but use only 1 packet Splenda.

the options are endless with your fruit---always use fresh and local in the summer--can't wait for the local peaches...