Cinnamon Squash Bread W Cinnamon Squash Icing Food

CINNAMON SQUASH BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 5 x 9 bread pan.
• Cream together the egg, oil and sugars. Add in the squash and vanilla.
• Add the flour, baking powder, salt and cinnamon. Blend until thoroughly mixed. Pour batter into prepared pan.
• Bake for about 40 minutes or until a tester comes out clean.

SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

CINNAMON SQUASH BREAD

Steps:

• Preheat oven to 325 degrees. Grease and flour two 8.5 by 4.5 inch loaf pans. In a large mixing bowl, beat the eggs well. Add the oil, sugar, grated squash and vanilla. Cream together. In a separate bowl, sift together the flour, baking powder, salt and cinnamon. Add to the creamed mixture and beat until well blended. Fold in the nuts. Bake at 325 degrees for 1 hour or until a toothpick inserted in the center comes out mostly clean and the bread has risen. This bread freezes nicely.

SQUASH CINNAMON ROLLS

Steps:

• Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
• Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
• Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
• Bake in the preheated oven until golden brown, about 15 minutes.
• Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

YELLOW SUMMER SQUASH BREAD

Steps:

• Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
• Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
• Beat well. ( I use a hand mixer).
• Stir in the Shredded Yellow Summer Squash.
• Add the dry ingredients to the Squash mixture.
• Stir until moistened.
• Pour or spoon into a greased and floured loaf pan.
• Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
• Cool for about 10 to 15 minutes and remove from pan.

CINNAMON BUTTERNUT SQUASH MUFFINS

Steps:

• In a stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar and oil until well blended.
• In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.
• Add the dry ingredients into the wet ingredients and mix until batter forms.
• Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping, if desired.
• Bake at 350°F. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.
• Makes 24 regular size muffins, 48 mini muffins.