Baking with Betty

By Betty Heald | Apr 04, 2014

This week's column is dedicated to you who got through April Fool's Day unscathed.

Yummy Squash Bread

1 3/4 cups flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/3 cup oil

1/3 cup molasses

2 eggs

1 cup pureed buttercup or acorn squash

Preheat oven to 350 degrees. Grease and coat lightly with flour a 9-by-5 loaf pan. In a large bowl, sift together and set aside the dry ingredients. In a separate bowl, mix together the oil, molasses, eggs and pureed squash - adding one ingredient at a time. Blend squash mixture into dry ingredients and pour into loaf pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to complete cooling.


Sweet Rice Pilaf

1 cup rice

2 cups water

1/2 cup raisins

3 apples, peeled, cored and chopped

1 carrot, coarsely grated


1 tablespoon butter

Mix everything together. Put on stove and bring to boil. Cover with lid and turn heat to low; Cook for 30 minutes. Do not open lid during cooking.


Spinach Balls

2-10 ounce packages frozen chopped spinach.

Thaw and drain spinach. Mix with 3 cups stuffing mix.


1 large onion, chopped

6 eggs well-beaten

1/2 teaspoon thyme

3/4 cup butter, melted

1/2 cup grated Parmesan cheese

2 teaspoons pepper

1 1/2 teaspoon garlic salt

Shape into 2 to 3-inch balls. Place on greased cookie sheet and bake at 325 degrees for 15 minutes. (May be refrozen before baking - then bake for  20-25 minutes.


Our thought for the week: "Help my words be gracious and tender today, for tomorrow I may have to eat them."

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