It’s that time of year for baking with pumpkin and squash! I bought a pumpkin squash, baked it, and made not only pumpkin muffins but some pumpkin bread, all in one sitting. It’s great to eat the muffins right away and freeze the pumpkin bread for later, give to a friend, or take to a […]
I had a Hubbard squash sitting on my kitchen table begging to be baked. So, I baked the squash and made up some squash rolls. I made enough dough to bake up a loaf of squash bread as well.
This recipe is a variation of the Cranberry Applesauce muffins and can help you use up that extra sourdough starter. In a large mixing bowl combine: 2 cups active sourdough starter 3/4 cup pumpkin puree 1/3 cup Oil 1 cup milk 3/4 cup sugar 2 large eggs Beat all together with a wire whisk, or […]