Rum And Spice Squash Bread Food

BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
• Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.

SPICED RUM AND PEAR CAKE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.

RUM-AND-SPICE SQUASH BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a large bowl, whisk the eggs. Mix in the squash. Stir in the sugar and then the oil. Stir in the milk and rum. Add the dry ingredients and stir gently until not quite combined. Add the walnuts and raisins and stir just until combined.
• Scrape the mixture into the prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 1/2 hours. Place on a rack for 10 minutes. Turn out of the pan to cool on the rack.

SPICY SQUASH BREAD

Steps:

• In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
• In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
• Add in shredded squash; stir to combine.
• Gradually add in dry ingredients, stir well.
• Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
• Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
• Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.

RUM GLAZED ACORN SQUASH

Steps:

• Preheat oven to 350°F.
• Use a fork to prick the inside and top edge of each half, place in a baking and add 1 inch of water to the dish.
• Put 1 tbls rum, brown sugar, and butter in each half, season with salt and pepper.
• Bake 30 minutes then baste with the the top and sides of the squash cups with the rum mixture.
• Bake another 15 minutes and baste again.
• Bake another 15 minutes, remove from the oven, baste again and serve.

BUTTER RUM ACORN SQUASH

Steps:

• Preheat oven to 400F degrees.
• Butter 13x9x2" glass baking dish.
• Cut tops and bottoms off squash.
• Scoop out and discard seeds.
• Cut squash crosswise into 1/2" thick rings.
• Arrange in prepared dish, overlapping slightly if neccessary.
• Mix sugar and spices in small bowl.
• Sprinkle over squash.
• Drizzle with butter and rum.
• Cover dish with foil and bake for 30 minutes.
• Turn squash over, cover and bake an addtional 15 minutes, or until squash is very tender.