Friday, November 22, 2013

Baked Acorn Squash



It is Fall and that means all my friends CSA baskets are brimming with Squash of all kinds and they love to share with me, which I do appreciate.  I had accumulated about 6 Squashes and was looking for a different way to cook them.   

I found this recipe and decided to try it, scoring the squash is something I have never done before, what a great idea, we both loved this recipe! It is my new "go to" recipe for Acorn Squash.

One tip is to place foil over your baking dish or you will have a baked on mess!
  
2 acorn squash, cut in half lengthwise and seeded
2 tablespoons fresh orange juice
salt to taste
2 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoon brown sugar
ground black pepper to taste
1 pinch cayenne pepper






































Directions:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.
3. Bake in the preheated oven until lightly browned, about 30 min.
4. Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.
5. Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.

Wednesday, November 13, 2013

Double Peanut Butter and Ginger Cookies


I often come up with recipe ideas at random times. I was busy eating the wonderful breakfast my hubby made me on a Saturday morning and it came to me! How would Peanut Butter Cookies taste if I added some Crystalizded Ginger! Peanut Butter, Ginger, how could I go wrong with that combination!

I decided to try it out the very next day and to make it extra Peanut Buttery I added Peanut Butter Chips! YUM! The Ginger mellows out the next day and they are even more delicious!

1/2 cup granulated sugar plus extra for rolling balls in before baking
1/2 cup packed brown sugar
1/2 cup peanut butter (fat half cup)
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups AP Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 Cup Crystallized Ginger diced into small pieces
1/4 Cup Peanut Butter Chips (I used Reesers)

Pre heat oven to 375 degrees Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.

Bake 9 to 10 minutes or until light golden brown.

Cool 5 minutes; remove from cookie sheet.

Cool on wire rack. Makes 2 1/2 dozen cookies

Funeral Potatoe's Dunkin Style

I was having brunch for Thanksgiving and remembered a potato dish my Brothers Wife made us which I found out was called Funeral Potatoe...