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The beautiful Pacific Northwest
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I am artist of texture and color. I enjoy working with textiles, mixed media and the graphic arts. I am an avid cottage gardener with a love for pass along plants and big fluffy pink peonies and pink roses. Many of my tangible creations reflect my love of the garden and all its wonderful colors. I am not one who will settle for neutral colors as they bore me. I have been selling my creations online since 2002 beginning as a hobby and 10 years later my art is my full time passion.
Visit my website at http://MarionberryCottage.com
I am a regular contributor to http://ShabbyLaneShops.com magazines

05 September 2014

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.




04 September 2014

From my porch


It can be said that summer is having it's last gasp. Here in western Oregon we have had a fabulous summer. No brutal heat waves, not too much rain (in fact not enough). The weather service just announced that this was the warmest average temperatures on record. Ever. Wow, that was hard to believe. But they factor in the night time temps and we did have a lot of warm nights and many 90f+ days.




With all that being said, my garden looks a lot more tired for the first part of September than it usually does. I took these front porch pics 2 weeks ago. I have to truthfully say that sadly the hanging baskets are toast now.


Note to self for next year. I had too many petunias. They need to be sprayed for budworm at least every two weeks. I missed a dose and they were gone within a week. Million bells will be the alternative next season. 

Next on the porch agenda. Something pretty for fall. But not quite ready to stop enjoying the summer weather.....


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