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Old 10-18-2007, 05:01 PM   #1
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Kevin's Squash Nut Bread is cooling and

it rose right to the top of my loaf pan. It smells like Christmas in here.

I used the Cake and Cookie Flour Mix and only did a few tweaks.
I had Xylitol was out of erythritol so used X and twice as much Splenda
Pack, then 2 rounded Tbs. of brown Diabetisweet, for that brown sugar
flavor. I added 1 tsp. vanilla, Had no zukes so did 1/2 c. cream/water.
I doubled the cinnamon, used 1/8th tsp. ground cloves and less nutmeg.
(I guess we all have our spice taste buds) I have the frosting ready
but doubled it. I will say that the Xylitol made it brown more than I think
the erythritol would. I can hardly wait to frost and eat. Soup and cake.
Glass of LC milk, does that sound like dinner?

Thanks Kevin, this is a beautiful spice cake, all loaded with pecans.
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Old 10-18-2007, 05:28 PM   #2
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This is the best spicy/nut cake I've ever made!

Will never again use pumpkin. In fact this turned out so good that I
will try making squash pie at Thanksgiving. The cake is so 'creamy' I don't
quite know how describe the texture. It's just a knock out.
Kevin thanks again, you have made low carb a wonderful experience.
I will have to choose each day to only have one piece. I'm not certain
that I can get 16 slices out of it. Maybe 12 is more like it. That ups
the grams darn it. I've got my Netrition order coming in next week and
stocked up on erythritol. A small 8 oz. can of Zsweet is $20.00 at my
Farm Mkt. I peeked to see what it contains, and it's 100% erythritol.
So we must be very grateful that we can get good buys at Netrition for
our baking and other needs.
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Old 10-18-2007, 05:33 PM   #3
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Barbo, maybe you'll be fillin' your freezer with delicata squash as I plan on doing while it is available. BTW, last year, when it was gone, it was gone, at my stores. . .I was so sad.

I'm planning on microwaving, and seeding/peeling, then vacuum sealing in appropriate amounts. Shouldn't be too much work, ha!

Love LCF and all the foods I learn about! I need to make this bread!
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Old 10-18-2007, 05:43 PM   #4
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Thanks Barbo.

I have to agree with you. We would all sorely miss netrition if they were not around to supply us with great LC products at a more than fair price, not to mention their super customer service and shipping. KUDOS Netrition!
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Old 10-18-2007, 05:47 PM   #5
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MAGNA GREAT IDEA !!!!!!

Great idea!! Jay just cubed up some butternut squash so I'll pre-cook
and freeze. I'll get over to farm because the delicata and kabocha
(which by the way is a GREAT squash) will be gone soon.

I've never before tried any of these squashes and it's all because Of LCF.

I wish I knew how to get the pictures online. No one, not even Kevin
would believe the size of the hamburger buns that I made today.
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Old 10-19-2007, 05:53 AM   #6
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I've never seen delicata squash here in Houston. Must be a regional thing.

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Old 10-19-2007, 06:11 AM   #7
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Lindasue,

I had never seen the delicata squash until a few weeks ago. We live in a small town in Oklahoma and we shop mainly at Walmart. Walmart does not have the longest list of fresh produce.

Last week we went to a larger town and found the squash at a locally owned grocery store.

gs
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Old 10-19-2007, 06:46 AM   #8
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LindaSue,
Ask about it. I find it hard to believe that our little Walmart in rural Tennessee has anything that Houston doesn't have. I'd call around--it's worth the effort; great stuff. It makes a yummy pie too. Ours just gets some in before Thanksgiving and when it's gone, that's it.

Last edited by jackieba; 10-19-2007 at 06:48 AM..
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Old 10-19-2007, 08:59 AM   #9
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None of the stores right by my house had any interesting winter squashes, so I sent my husband to Wegmans, which is about a 30 minute drive, and they had EVERYTHING.

I never liked Butternut squash, acorn squash or sweet potatoes or yams, so I was very skeptical but last night I tried the carnival squash and it had a potatoey texture and a very mild taste. I was impressed.
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Old 10-19-2007, 09:47 AM   #10
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Kevin, Jackie, Magnamater, Barbo, or anyone who will be freezing delicata...

I finally found delicatata at a local market. Haven't done anything with it yet - and it's a "new" squash to me - but I would like to freeze some. You are all saying such great things about this squash that having a little cache of it sounds like a good idea. What is your preferred method of freezer preparation? Cut in half, microwave in a covered dish with water, scoop out seeds, cube, and vacuum? Or something else? Thanks for your help.

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Old 10-19-2007, 12:40 PM   #11
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Quote:
Originally Posted by LindaSue View Post
I've never seen delicata squash here in Houston. Must be a regional thing.

Whole Foods in Houston, Linda!
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Old 10-20-2007, 05:22 AM   #12
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Ginny,
Last year I froze some delicata but I only kept it a few months before it was eaten. I'm saying that because all I did was peel it, cut it up and vacuum seal it (did not blanch).
Cooking it should be fine too. I did it the other way so I could it in any recipe (like home fries) rather than just one that calls for cooked/mashed. This year I'm planning to freeze some both ways.

Last edited by jackieba; 10-20-2007 at 05:23 AM..
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Old 10-20-2007, 11:40 AM   #13
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Thanks, Jackie. From what you've said, I take it that freezing the squash raw does not result in a watery, thawed mess and it is still possible to pan fry it. Do you fry from frozen or thawed state? Thanks again.

Ginny
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Old 10-20-2007, 07:20 PM   #14
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I was making something this evening with delicata squash and only needed 1/2 of a small raw squash. Rather than cook the other half, I vacuum sealed the other half in a food saver bag and put it in the freezer as is. In a couple days I will show you the results of it thawed.
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Old 10-21-2007, 05:57 AM   #15
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Quote:
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Whole Foods in Houston, Linda!
It would cost me a fortune in gas just to get there. I don't even bother going to Penzeys in Houston anymore because it's cheaper to pay shipping than to drive there.
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Old 10-21-2007, 04:27 PM   #16
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Tried it!

I too will not buy canned pumpkin again. Actually, I had already decided not to. I'd given up on pumpkin recipes. However, after seeing the squash bread recipe, I substituted squash in a pumpkin bread recipe I had, went with Kevinpa's oil/liquid ratio, and it turned out great! The best part is all the ingredients are fresh - no tinny taste. I also diced and froze some zucchini to be used as a thickener in soups. I love the idea of zucchini milk. Thanks Kevinpa and you other tweakers.

Fern
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Old 10-22-2007, 11:22 AM   #17
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Quote:
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I was making something this evening with delicata squash and only needed 1/2 of a small raw squash. Rather than cook the other half, I vacuum sealed the other half in a food saver bag and put it in the freezer as is. In a couple days I will show you the results of it thawed.
I thawed the frozen delicata squash today. When I froze it the squash was firm and relatively dry like the texture of a uncooked butternut or potato. Once thawed it was very moist and quite pliable. As you can see from the photo when pushed together at the edges it gave no resistance. Also you can see that the pieces that I cut are quite fibrous resembling what it looks like once it is cooked. It still had a raw taste though. My observation is that it would cook up nicely but would not work very well for say squash browns since it is too soft for that.

HTH


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Old 10-22-2007, 01:02 PM   #18
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Kevin, any "off" taste to the squash? I've always heard that blanching vegetables before freezing was supposed to prevent funny tastes from developing. Or maybe off taste is a function of how long the frozen product is stored. I'd like to keep some delicata around for at least a few months. Thanks.

Ginny
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Old 10-22-2007, 01:48 PM   #19
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Quote:
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Kevin, any "off" taste to the squash? I've always heard that blanching vegetables before freezing was supposed to prevent funny tastes from developing. Or maybe off taste is a function of how long the frozen product is stored. I'd like to keep some delicata around for at least a few months. Thanks.

Ginny
No Ginny, I cooked it up and had it with butter on it and it tasted like fresh to me.
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Old 10-23-2007, 09:25 AM   #20
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Looks like delicata squash will be another addition to my freezer...Thanks, Kevin, for your help.
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Old 11-07-2007, 01:47 PM   #21
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I found out that my Wal-Mart does sell delicata squash. I guess I just never noticed it before.
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Old 11-07-2007, 02:37 PM   #22
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Could someone please tell me where to find the original recipe? I checked on Kevin's site and couldn't find - maybe I'm looking for the wrong name??
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Old 11-07-2007, 03:04 PM   #23
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Could someone please tell me where to find the original recipe? I checked on Kevin's site and couldn't find - maybe I'm looking for the wrong name??
Penny
Penny, here is the link:

http://www.lowcarbfriends.com/bbs/lo...nut-bread.html
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Old 11-07-2007, 05:18 PM   #24
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I'm still looking for delicata and sweet dumpling squash. One of our local grocers had them in a sale flyer a week ago but they didn't have them. They said they'd be getting them that week and told me the days the loads would come in and guess what, they didn't!! I went back to that store about 4 times and they never got them in at all. When I was at the check-out with a few other items they asked if everything was satisfactory and if I found everything I was looking for - Wellllllll, I told them how I felt about that I'll tell ya! The cashier was sweet though and wrote it all down and said she'd pass it along to the "powers that be". She also agreed with me 100%.

Be that as it may, I'm still looking~!
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Old 11-07-2007, 06:56 PM   #25
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Squash Pecan Pie

When I went up to Lake Tahoe, my daughter and I were talking squash,
so we went down to Super WalMart in Carson and I bought some delicata,
kabocha, sweet dumpling, chayote, and we had a blast taste testing.

I made a wonderful squash pie. *Kabocha and *delicata. Baked them in
the oven cut side down, 350 until nice and done. Cooled, took the meat
out and put that into deep bowl and used hand held beater and got it real
creamy. Then put it in a strainer for overnight. Next morning I had thick
squash almost as thick as pumpkin. Then proceeded to make this pie.

Low Carb Squash Pecan Pie.
By Barbo
Prepared squash about the size of a one lb. can of pumpkin.
3 eggs
1 c. cream
2 tsp. vanilla extract
2 tbs. brown Diabeti Sweet
1 c. Splenda
Pinch of kosher salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
Mix together in a bowl until creamy.

Pour into a Pam sprayed pie pan. Now line the edges of the pie with
Toasted pecan halves, then make a 'flower' in the center of the pie.

Place on a baking sheet in pre-heated 350 degree oven.
Cook 45 min or whenever knife in center comes clean. Cool and
serve with whipped cream.

One thing to note is that this pie puffs way up like a souffle.
When it is done. it comes back down to earth. You may have a little
crack, but believe me, who cares. It tastes wonderful. I had 4 people
scarf it down with no left overs.

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