Summer Staples: Squash and Strawberries
Probably like many of you, I'm trying to hold back time and grasp any summer delight before it's too late. Granted, I love autumn. It's just that this summer seem to go by way too quickly.
Last weekend I was given two very large crooked neck squash. They were so large; I was concerned they would be a bit dry for sauteing or grilling. Since baking bread is a favorite of mine, I decided to bake squash bread. I couldn't find a recipe specifically for crooked neck squash so I used a green or yellow squash recipe from the internet. (I have a nice recipe for zucchini bread but wanted to try something different.)
Last weekend I was given two very large crooked neck squash. They were so large; I was concerned they would be a bit dry for sauteing or grilling. Since baking bread is a favorite of mine, I decided to bake squash bread. I couldn't find a recipe specifically for crooked neck squash so I used a green or yellow squash recipe from the internet. (I have a nice recipe for zucchini bread but wanted to try something different.)
I made a huge loaf and was quite happy with the results.
Come join me outside for a cup of tea and a slice or two of squash bread. (The cushion on my chair is getting a bit flat. Too much reading!)
Today's featured teacup is Strawberry Ripe.
It's an English bone china produced by Hammersley and Co. which was part of the Spode Company. Hammersley was first manufactured in Longton, Stoke-on-Trent.
The teacup was produced in the mid to late 1970s.
I featured this teacup last summer as well. It wouldn't be summer without strawberries!
Below is the recipe from cooks.com
| SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI) | |
2 c. sugar
1 c. vegetable oil 3 eggs 1 tsp. vanilla extract 3 c. flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 2 c. unpeeled squash shredded 1 c. chopped nuts
Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until well blended.Stir in squash and nuts. Turn into a greased and floured 9 x 5 x 3 inch loaf pan.
Bake at 350°F for 1 hour and 20 minutes or until done. Wrap in silver foil when cool. | |
Enjoy your last days of summer,
Nora
I'm bringing my teacup to these parties:
Two of my favorites, Squash and Strawberries! I have never had squash bread but it does look good, and with nuts in it I'm sure I would love it! Love your teacup!
ReplyDeleteI too love squash and strawberries! Your bread sounds wonderful, Nora, and I love your pretty teacup. The shape is really sweet. Have a lovely week.
ReplyDeleteBlessings,
Sandi
What a clever idea!
ReplyDeleteThis is the first time I've heard of squash bread. It looks tasty! Your teacup is lovely. Strawberry fields forever!
ReplyDeleteGreetings from Amelia Island, Florida Nora! I am here to introduce myself. My name is Sandy and I live in Northern Florida. About as far north as one could go without going into Georgia. I have your name for the "Tea Cup" exchange and after reading your blog, I am a bit overwhelmed. You are quite a pro in this world. so, let's see of I can step up to the plate and send you a nice surprise!
ReplyDeleteYour bread looks delicious and what a lovely tea cup. You shall be hearing from me soon!!!!!
Sandy xx
Find the latest Ceramic designer tea cup with stainless steel infuser, mugs, plates, butter dish all the ceramic items you would like to choose to decorate your kitchen form all in one point solution for all ceramic items..Thankx.
ReplyDeleteTea cup with infuser