I have 3 wonderful new braille cookbooks from a site called "Blind Mice". The books are "Pies for all Occasions", "Bars and Cookies Cookbook", and "The Bread Box Cookbook". They were very reasonable for braille books, and are comb-bound to lie flat. Wish they were plastic pages, because I make such a mess in the kitchen! There were many more cookbooks at Blind Mice, so I know I will be filling up my shelf.
Tea on Tuesday
Butternut Ginger Tea Bread
A beautiful golden loaf just meant to be slathered with Maple Pumpkin Butter and enjoyed. The bread can be made one week ahead and frozen,
defrosting overnight before serving. The instructions are for a food processor, but this can also be made with a mixer.
List of Ingredients
1 3/4 cups flour
3/4 cup light brown sugar, packed
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
1 TBSP.candied ginger, coarse chopped
1/3 cup unsalted butter, chilled and cut into cubes
1/4 cup milk
1 cup packed cooked butternut squash*
2 large eggs
Pre-heat oven to 350 degrees.
Grease a 9 x 5 inch loaf pan. Fit a food processor bowl with the metal blade attachment. Place the
flour, sugar, baking powder, salt, ground ginger and candied ginger in the bowl. Pulse a few times to combine. Sprinkle the butter over the flour. Pulse a few seconds until the mixture looks or feels like cornmeal. Add the milk, eggs, and the squash. Pulse just until a smooth, thick batter
is formed. Spread the batter in the prepared pan and bake for 40 - 45 minutes at 350 degrees. Cool in the pan for 10 minutes. Turn out onto a rack to cool completely.
*To cook the squash, cut the ends off of the butternut squash and cut the squash in half.Scoop out the seeds. Place the two halves cut side down in a close fitting shallow baking dish. Add 1/2 cup water and cover with foil. Bake for about 45 minutes at 350 degrees, until the squash is fork tender. The shallow end will cook faster, but do not be concerned about this. The squash just needs to be tender enough to scoop out. The food processor will puree it for a smooth batter.
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