Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Memorial to Kevinpa: His Best Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/)
-   -   Squash Nut Bread (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/521365-squash-nut-bread.html)

Kevinpa 10-17-2007 06:50 AM

Squash Nut Bread
 
3 Attachment(s)
Squash Nut Bread - 16 servings(approx 2.2 carbs each)

2 cups sifted LC cake and cookie flour mix (18 carbs)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup powdered erythritol
2 Tbsp not/Sugar
1/2 tsp splenda quick pack (2 carbs)
1/2 teaspoon nutmeg (optional)
1 cup cooked, pureed delicata squash (9 carbs)
1/2 cup zucchini milk (approx. 1 small zucchini(skin removed) liquified in food processor) (1 carb)
2 eggs (1 carb)
1/4 cup butter, softened
1 cup chopped pecans (4 carbs)

Preheat oven to 350 F.
Lightly grease a 9x5x3-inch loaf dish.
Sift together the sifted flour, powdered erythritol, splenda, not/Sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a electric mixing bowl, combine the pumpkin, zucchini milk and eggs.
Add the dry ingredients and butter and blend well.
Stir in nuts.
Spread into prepared dish.
Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
Cool slightly.
Remove from pan and continue to cool on rack.

Cream cheese spread
2 oz cream cheese softened
1 Tbsp butter softened
sweeten to taste

Whisk and spread. Yum! :up:

magnamater 10-17-2007 08:02 AM

Ah, the joys of your own garden, Kevin. WTG!

I'm assuming, that when the winter squash season is over. . .one could use canned pumpkin for a similar result? Since we don't all have gardens!

Kevinpa 10-17-2007 08:38 AM

Quote:

Originally Posted by magnamater (Post 9369911)
Ah, the joys of your own garden, Kevin. WTG!

I'm assuming, that when the winter squash season is over. . .one could use canned pumpkin for a similar result? Since we don't all have gardens!


I used delicata for 2 reason Janie. First because I have a bunch:laugh:, and second because it has a milder flavor. I call this squash bread because you can use any squash that is to your liking including pumpkin. I was really pleased also with how the zucchini milk worked for this recipe to provide a moist non dairy substitute.

rexsreine 10-17-2007 09:47 AM

Looks beautiful, Kevin. If I get this right, any cooked squash can sub for the delicata. For the zucchini "milk", would CC milk or cream/water work? Thanks.

Ginny

Kevinpa 10-17-2007 10:02 AM

Quote:

Originally Posted by rexsreine (Post 9370607)
Looks beautiful, Kevin. If I get this right, any cooked squash can sub for the delicata. For the zucchini "milk", would CC milk or cream/water work? Thanks.

Ginny

Yes and yes.
My mother used to use zucchini milk all the time for baking when I was young. We always had a large garden and when we got over-run with zucchini she would make the excess into milk and either can or freeze it and use it year around. It brings a very moist texture to baked goods.

rexsreine 10-17-2007 05:23 PM

Thanks, Kevin.

Barbo 10-17-2007 08:03 PM

kEVIN'S MA
 
YOUR MOM WAS ONE SMART COOKIE. WHO WOULD THINK OF THAT
KIND OF THING? I THOUGHT I HAD A BRAIN FOR USING FOODS, BUT THAT 'MILK' IS SOMETHING I WOULD NEVER HAVE THOUGHT OF. GREAT IDEA!

YOUR BREAD HAS AN AWESOME TEXTURE.

BARBO

crazywoman-n-wy 10-17-2007 10:13 PM

[COLOR=Red]Sounds really interesting!
I would never have thought of making "zucchini milk". Unless I have some zucchini in the freezer, I'll probably use either cc milk or cream/water, as I don't have zucchini growing, and believe it or not, it is pretty expensive at the store here right now.

One question, you say pureed "... squash", is the squash raw or cooked? Pureed makes me think cooked, but it doesn't state which.
[/COLOR]

Kevinpa 10-17-2007 10:31 PM

Quote:

Originally Posted by crazywoman-n-wy (Post 9373940)
One question, you say pureed "... squash", is the squash raw or cooked? Pureed makes me think cooked, but it doesn't state which.

It is cooked. I microwaved one delicata squash for 10 to 12 minutes (I vent the squash with a corn on the cob holder by poking it several times to keep it from blowing up:laugh:) then split the squash, deseeded it and scooped out the cooked meat. Two or three good pulses in a mini prep food processor and it is pureed to the texture of canned pumpkin.

Kevinpa 10-17-2007 10:43 PM

Quote:

Originally Posted by Barbo (Post 9373706)
YOUR MOM WAS ONE SMART COOKIE. WHO WOULD THINK OF THAT KIND OF THING? I THOUGHT I HAD A BRAIN FOR USING FOODS, BUT THAT 'MILK' IS SOMETHING I WOULD NEVER HAVE THOUGHT OF. GREAT IDEA!
BARBO

It is the same kind of idea as using apple sauce in baked goods to replace oil to cut the fat content. Zucchini without the skin brings its texture to the party but has a very neutral flavor that will not overpower the flavor of what you are making.

crazywoman-n-wy 10-17-2007 10:48 PM

[COLOR=Red]Thanks Kevin! I thought it sounded like cooked squash.

I fully understand the "blown up" squash in the micro. I tried cooking a spaghetti squash in the micro years ago. (My first spaghetti squash, and it was years before I tried another. :hyst:) I did "vent" it, but evidently not enough. I had it cooking, and started hearing a whistling sound. By the time I figured out where it was coming from, it was too late. The squash blew up, alllllll over the microwave. What a mess!!!!!! :stars:

I still have fears of cooking one whole in the micro! :(

I have some canned (home canned) pumpkin in the fridge that needs using. I just may have to make a pumpkin bread using your recipe. I'll definetly be leaving the nutmeg out. Can't stand the stuff! May add extra cinnamon to replace it.
[/COLOR]

magnamater 10-18-2007 05:26 AM

When I cook the spaghetti squash or delicata. . .I play the music from Psycho in my head while stabbing the little squashes. . .never had one blow on me yet.

Just kidding. I do vent with a sharp knife multiple times.

Sorry about the visual. . .LOLOLOLOL (she cackles)

Midnight 10-18-2007 06:09 AM

Quote:

Originally Posted by Kevinpa (Post 9373964)
It is the same kind of idea as using apple sauce in baked goods to replace oil to cut the fat content. Zucchini without the skin brings its texture to the party but has a very neutral flavor that will not overpower the flavor of what you are making.

I have used it this way with bake goods but I have also thrown my frozen: grated zucc. in a stew and let it cook down to mush. It becomes a healthy thickener for the stew or soup. Most of the time I leave the pealing on when I shred it for the extra fiber. I like the idea of "Zucc Milk" a new thing to add to my "how to use up my zucc" list for next year.:clap:

Barbo 10-19-2007 07:30 PM

Magna is getting a bit Halloweenish isn't she?

Gotta keep sharp knives away from this babe.

Just have the produce man cut it in half for you.

You might hurt yourself or someone. hahahahahahahahahah

Kevinpa 11-12-2007 09:41 AM

2 Attachment(s)
Another Squash Nut Bread - 16 servings(approx 1.5 carbs each)

1 1/2 cups CQ cake and cookie flour mix
1 tsp. splenda quick pack
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 small delicata squash cooked, mashed (a little over 1 cup)
2 eggs, beaten
1/4 cup butter, softened
1/2 cup chopped pecans

Combine dry ingredients; stir lightly and set aside.
Combine squash, eggs, and butter; mix well.
Add wet to dry mixture, stirring only until blended.
Pour into a greased and floured 9x5x3-inch loaf pan.
Bake at 350 degrees for 40 to 45 minutes or until toothpick come out clean.

This one is a little different and less carbs but I like them both.


All times are GMT -7. The time now is 06:14 PM.