Monday, August 11, 2008

New Look and Giveaway Winner!

Bear with me, folks, I'm attempting a little redesign! So, you may see some new functions and looks over the next few weeks as I bumble along and dust off my ancient graphic design and HTML skills. As always, suggestions and recommendations welcome.

Now, onto the fun things...we have a giveaway winner! This month's giveaway is an adorable apron and glove set courtesy of Carolyn's Kitchen: Out of 25 comments there were 20 eligible entries (no repeat entries, sorry!), and using the lucky number turned out to be 20! So.....

.....Congratulations to Brian in Salt Lake City, Utah for winning this month's giveaway! Yay! Brian will receive the apron and glove set pictured above from Carolyn's Kitchen so he (or his significant other or sister or mom or whoever!) can cook ever so fashionably. E-mail me with your mailing address and I'll get it out to you this week.

To everyone else, thanks for playing...and thanks for all your new ideas! We'll start off with the request from Perilloparodies, who asked for a vegetable bread recipe that isn't the same old zucchini or carrot bread. Well, I have a recipe for Butternut Squash Bread that looks delish, and is more of a bread than a loafy cake. It's still untested in my kitchen, but I wanted to share:

Butternut Squash Bread
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/4 cups mashed, cooked butternut squash
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten
1/3 cup butter or margarine, melted
1/3 cup sugar
1 teaspoon salt
7 cups all-purpose flour

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

Fabulous Feasting,
The Diva.

1 comment:

Hi and thanks for reading! Your feedback and insight -- and suggestions on what YOU want to see on this blog -- are always welcome and encouraged! Please note that your comment is subject to moderation before posting in an effort to cut down on spam comments.

Fabulous Feasting,
The Diva.