Fall Recipes: Gold Nugget Squash

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. ~George Eliot

I picked up a Gold Nugget squash the other day to give it a try. I've always loved acorn and butternut squash but had never tried this variety. It has a rough textured skin the color of pumpkin and it can be microwaved whole or baked. It can also be substituted for acorn squash if you can't find Gold Nugget.

To microwave: Poke 4-5 holes in the skin with a fork. Cook for 8-10 minutes in the microwave until the skin is softer and the flesh in tender. Smaller squash may cook faster.

Baked Gold Nugget Squash

Ingredients
3-4 Gold Nugget Squash
1 tablespoon vegetable oil

Preheat oven to 350 degrees F. Cut each squash into 6 wedges. Remove seeds and pulp from the pieces. Place the squash in a baking pan or casserole, drizzling with the oil. Season with salt and pepper, then turn the pieces over so the skin is up and the flesh is on the botton. Bake for 20 minutes, turn over the pieces and bake for 20 more minutes or until tender.

Squash and Apple Bake
Virginia State Apple Board

Ingredients:
2 Sweet Dumpling or Golden Nugget squash (about 1 1/4 pounds each)
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 Tbsp. vegetable oil
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
1/8 tsp. ground allspice
1 large Granny Smith apple, cored and diced
1/8 tsp. ground white pepper
1 medium leek, white part only, thinly sliced

Pierce the squash in 3 or 4 places with the tip of a sharp knife. Place the squash on a double layer of paper towels on the floor of the oven. Microwave on high for 4 minutes. Turn the squash and microwave on high for 4 to 6 minutes longer, or until it just begins to feel soft when gently squeezed. Let stand until cooled, about 5 minutes. Meanwhile, in a 2-quart oval casserole or 9-inch glass pie plate, combine the oil, lemon juice, apple, leek, salt, cinnamon, nutmeg, allspice, and pepper. Cover tightly with a lid or vented plastic wrap. Microwave on high for 5 minutes, or until the apple and leek are quite soft. Cut the squash in half and scoop out the seeds. Scoop the pulp from the squash into the casserole with the apple mixture. Mash the squash with the back of a spoon while stirring in the apple and leek to combine. Spoon the mixture back into the casserole or pie plate. Cover loosely with a lid or vented plastic wrap. Microwave on high for 4 to 6 minutes, or until heated through. Makes 4 servings.

Winter Squash Soup

Ingredients:
1/4 cup butter
1 large sweet onion chopped
2 garlic cloves, peeled and minced
3 15 ounce cans chicken broth
3 pounds winter squash, Gold Nugget works well.
1 1/4 tsp. fresh thyme
1 1/4 tsp. fresh minced sage
1/4 cup cream or half and half

Peel halve and seed the squash, then cut into chunks. Melt the butter in large pot on medium heat. Add the onion and garlic to the butter and cook until softened,8-10 minutes. Add the broth, squash and herbs. Bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Puree soup in blender for a smooth soup or mash with potato masher for more texture. Return to pan and season with salt and pepper before serving if desired.

On OFL we have an article with recipe for Roasted Butternut Soup:
http://oldfashionedliving.com/Roasted-Butternut-Squash-Soup.html

~Brenda

Harvesting and Caring for Lemon Balm

I haven't blogged about herbs lately and thought I would talk a bit about harvesting and caring for lemon balm today. I grow thyme, oregano, lemon balm, chives, lavender, calendula, catmint, sage, Lady's Mantle and bee balm. I actually grew more herbs in the city but had to leave them behind when we sold the house. I've been slowly adding more herbs each year.

Lemon balm is an herb I've grown for about ten years now. It's related to mint, which is important to remember because it grows much like mint in that it can easily become invasive. It will spread from the roots and from seed. Once it takes hold, like mint, it's hard to control. This is the only problem I've encountered in ten years. Lemon balm is a carefree plant, needing no fertilizer or extra watering. I've grown it in sun and shade with success in both locations.

Eleanour Sinclair Rohde, a well known and loved garden writer and herb expert, has this to say about lemon balm in her book Herbs and Herb Gardening written in 1936:

"Balm in rich, moist soil attains well over two feet, and a border of it, two feet wide, looks very handsome. "

"Young balm leaves cut up finely are a good addition to mixed salads, and balm tea made by pouring boiling water on two big handfuls of the leaves has a sweet and delicate taste."

Lemon balm is a sturdy and very hardy herb. It can be harvested often and cut almost to the ground before winter. It doesn't hold it's flavor well during drying, but if you add it to other herbs as part of a seasoning blend or tea, it adds a light lemon taste. I've used it for many years in herb vinegars, combining it with basil, thyme and oregano.

Fresh lemon balm can be used in sun tea or hot tea, as mentioned. It also adds a lovely flavor to roast chicken when stuffed in the cavity of the bird.

Lemon balm should be harvested before it's blooms to stop it from forming seeds. Keep it contained and dig up volunteers as soon as they pop up. The perfect location is one where it can roam free in its own small raised bed in partial shade with fertile soil. It can also be used as a ground cover with success.

One of the first herbs my daughter loved was lemon balm. She was only 3 years old, and would ask if she could pick a leaf to hold and smell because she loved the scent. Lemon balm will always have a place in my garden.

On OFL we have tips on growing and using rosemary, another favorite:

http://oldfashionedliving.com/rosemary2.html

Caramel Treats for Fall

Certain flavors, scents and colors remind me of fall. Pumpkin, apples, and caramel are the taste of fall for me, and I'm sure for many of you. Today I have a few recipes to try now that we can heat up our ovens on cool, fall days.

Caramel Crispy Bars

Ingredients:
1 package (14 ounces)caramels
3 tablespoons water
5 cups crispy rice cereal
1 cup peanuts, chopped
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Melt the caramels with the water in double boiler over low heat, stirring until caramels are melted and smooth. You can also do this in a microwave, heating a minute at time, stirring in between until smooth.

Place the cereal and peanuts in a large bowl. Pour over the caramel and toss until well coated. Using buttered fingers, press the mixture into greased 9x13 inch baking pan.

Preheat oven to 200°F. Sprinkle the chocolate and butterscotch chips over the mixture, then bake 5 minutes, or until the chips are soft.

Remove the pan from oven and spread the warm chips over the top of the bars with a wooden spoon or spatula. Cool, then cut into bars.

Apple Cake with Caramel Frosting

Ingredients:
1 1/2 cups vegetable oil
2 cups granulated sugar
2 large eggs
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
2 1/2 cups flour
1 cups chopped pecans
3 cups cored, peeled and chopped apples

Combine the oil, sugar and eggs in a large bowl. Beat until creamy with an electric mixer. Sift flour and measure into a bowl. Sift again and add the salt, baking soda and baking powder. Add the dry ingredients to the wet a little at a time, beating after addition. Fold in chopped pecans and apples. Spread evenly into a 9x13 baking pan that has been buttered or sprayed well.

Bake in 350 degree oven for 55 or 60 minutes. Cool, then frost with the frosting below.

Caramel Frosting

Ingredients:
2 tbsp. butter
1/3 c. heavy cream or half and half
2/3 c. brown sugar, firmly packed
1/8 tsp. salt
3 c. confectioners' sugar
1/2 tsp. vanilla extract

Mix the butter, cream, brown sugar and salt in medium pan. Bring to a boil, stirring constantly. Remove from heat, add the vanilla, then gradually add the confectioners' sugar until it's the thickness desired.

Caramel Coffee Cake

Ingredients:
1 1/2 cups sugar
1 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 1/2 teaspoons cinnamon
1/3 cup brown sugar, firmly packed
1 cup pecans, finely chopped

Cream the butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until light. Combine cinnamon, brown sugar, and pecans in small bowl. Grease and flour 9x13 baking pan. Pour half of batter into pan and spread evenly. Sprinkle half of filling over the batter. Pour and spread the remaining batter over this and sprinkle with the remaining filling. Bake for 35 minutes at 350º F. Remove from over and pour the caramel topping over the cake, spreading evenly. Place the cake under the oven broiler for about 3 minutes until the frosting begins to bubble. Cool.

Caramel Topping

Ingredients:
1/2 cup butter
6 tablespoons milk or cream
3/4 cup brown sugar, firmly packed
1 cup pecan pieces, finely chopped

Melt the butter in a pan over medium heat. Add the milk, brown sugar, and pecans to the melted butter, continue to heat, and stir for 3 more minutes.

On OFL we have apple recipes for a fall brunch:

http://oldfashionedliving.com/applebrunch.html

~Brenda

An Adventure in Bulbs

One of my favorite garden writers is Louise Beebe Wilder because of thoughts like the one below. She was speaking about Fritillarias and how they can be difficult to grow:

I have at times thought that like some persons, they do not, themselves, know what they want. Just plain cussed, as our farmer friends would say.

I own a copy of Adventures with Hardy Bulbs, from which this quote comes from. It was written in 1936 by Mrs. Wilder, and illustrated by her husband Walter. Today I wanted to share a little bit from her book about naturalizing bulbs, plus a few of my own thoughts.

"...to naturalize bulbs means to merely plant them in an informal and unstudied manner in contradistinction to their use in formal beds."

"it means to broadcast them on a generous scale in woods, in meadows, by pond and streamside, along winding paths, on rough banks or about the outskirts of the garden, to suggest, as best we may, Nature's handicraft, not man's."

These bulbs tend to naturalize well: galanthus, scillas, crocuses, muscari, daffodils, most tulips, alliums, and anemones. One method to use for naturalizing is to pick a location then simply toss the bulbs out by the handful, starting with one to two dozen bulbs. Grab the kids and dig under where each bulb landed. Each bulb will have it's own depth listed on the package, but it's usually at least 2-3 times the length of the bulb itself. Don't worry about spacing. The whole point is to make the planting look "natural". This is what Mrs. Wilder has to say:

"...we must clear our minds of the idea of boundaries, forget the girdle of the garden hedge, get right away from the memory of straight lines or of beds."

One word of warning: you will NOT be able to mow the area until the foliage has browned after they bloom. This could take a month, sometimes longer, so bear this in mind when choosing a location. Consider the edge of a wooded area, or out of the way places that can be enjoyed when the blooms are out, but can be left alone for awhile afterwards.

The last thing to consider is the combination of bulbs you will use for naturalization. Choose bulbs that will compliment each other when it comes to color and size. Small daffodil varieties will mix well with other short bulbs, but will be overwhelmed if sharing a space with a tall, larger variety of bulbs. Here is one last bit of advice from Mrs. Wilder:

"It is losing a great opportunity not to give a floor of bulbous plants to such flowering trees and shrubs as Dogwoods, Almonds, Forsythias, Crab-Apples, Japanese and orchard Cherries, Witch Hazels, Magnolias, Peaches, Laburnums, Lilacs, Mock Oranges, Thorns and Azaleas. The shade of most of these is not too heavy for even the sun lovers to survive."

If you've never attempted to naturalize before, consider starting with a small out of the way area using inexpensive varieties of bulbs this fall. If it goes well, a larger area can naturalized the next year. Plan ahead, be creative and have fun!

On OFL we have a list of bulbs to plant for early spring bloom:

http://oldfashionedliving.com/bulbs6.html

~Brenda

Tips, Measurements and Equivalents

With the weather cooling off, at least for some of us, it's time to start baking again. Last week I baked muffins for the kids, and I stocked up on some ingredients to bake cookies this weekend. Today I have a few baking tips to share.

Oven temperatures in newer recipes are very clear, but if you collect old cookbooks you'll find they often use "moderate oven" or "hot oven". Use the following when running across this type of thing.

Slow Oven: 250-300 degrees F.

Moderate Oven: 350-375 degrees F.

Hot Oven: 400 degrees F.

Very Hot Oven: 450-500 degrees F.

The following tips are from All About Home Baking published in 1933. I love this cookbook because of the baking tips. Quotes from the book are in italics.

Cutting in shortening can be tricky. If it's not done correctly your biscuits or scones will be heavy like a rock. The tip below is a great explanation of this method.

Cut shortening into flour quickly and lightly , being careful not to press down and mash the fat (butter etc.) . The cutting is continued until the shortening is separated into tiny particles and the mixture resembles course corn meal. The pastry blender is a convenient little tool for cutting in shortening. Two knives may be used instead.

(Pastry blenders are very inexpensive now, and can be found in most gadget sections of stores like Walmart or Target.)

Muffins are simple to make, but if they aren't done correctly they can turn out tough, dry or they may have "tunnels". The following tip will help:

Turn wet ingredients all at once into dry ones. Stir as briskly as possible without splashing mixture out of mixing bowl. Stop stirring in about 25 seconds, or just as soon as the flour is MOISTENED. The batter should look lumpy--do not attempt to beat it smooth. Overstirring results in muffins with sharp peaks or knobs on the outside and long holes or tunnels inside.

Measuring ingredients is very important in any type of baking. Below are a few tips to make sure your measuring is accurate.

-Flour should be sifted BEFORE it's measured, and spoon gently into the measuring cup afterwards, then leveled off with a knife. The sifting changes the volume of the flour.

-Baking powder should be measured very exact. Dip the spoon into the container of baking powder and carefully use a knife to level it off.

-Shortening should be packed into the measuring cup as tightly as possible, then leveled off with a knife.

On OFL we have old fashioned cake recipes:

http://oldfashionedliving.com/cakes2.html

~Brenda

We Remember September 11, 2001

Sunday marks the 10th anniversary of the terrorist attacks in New York City, Washington, DC, and Shanksville, PA. I remember that morning clearly, like so many of you do. My family and I were fortunate to be safe in Michigan, only having to watch the horror of the day on television, not in person. I can't imagine how those living and working in all three locations must have felt as events unfolded.

Two years ago my husband and I, along with our three children, visited Shanksville, Pennsylvania. We saw the site before the cement walls were built, and though it was simple and what some would call "plain", I was moved by the things left by those who visited the memorial. I wanted to share some of the pictures I took that day. The last one is of my daughter who didn't want to leave until she created her own message after my husband and I spent time trying to explain what happened that day in terms a child could understand. It was truly an emotional experience that meant a lot to all of us.












9/11 TENTH ANNIVERSARY EVENTS
By Presidential proclamation, Americans are called on to participate in a moment of silence beginning at 8:46 a.m. Eastern Daylight Time on September 11, 2011. Flags should also be displayed at half-staff in honor of the individuals who lost their lives.

9/11 memorials and commemorations:
New York – The 9/11 Memorial dedication will be held September 11, 2011.

Washington, DC – The Pentagon Memorial is open 24 hours a day, seven days a week, to allow the public to reflect on those who died there.

Shanksville, Pennsylvania – The National Park Service will dedicate the Flight 93 National Memorial and host a 10th anniversary commemoration.

You can find out more information on all of the events at http://www.usa.gov/Citizen/Topics/History_American/September11.shtml

~Brenda

It's Apple Season!

A local orchard messaged me this week that starting Friday the Gala and Honeycrisp apples would be ready to pick, and it made me feel like fall had arrived. Honeycrisp are a little expensive for my taste, but I love Gala apples. They have that perfect blend of tart and sweet plus the crisp, fresh texture.

I know everyone has their favorite apple for eating, and cooking or baking. What I tend to do is buy a selection and the kids and I eat them fresh then as they age I use them in cooking and baking. If you have a favorite multi-purpose apple, let us know in the comments. I'd love to know everyone's favorites.

Today I have a Apple Brown Betty recipe which is a classic, and can be made from scratch easily. Yes, it breaks my rule of avoiding dishes with complicated directions, but once you read through them it's a fairly simple dessert. The brown betty recipe as well as the buttered crumbs and hard sauce are all from my copy of Foods and Homemaking by Carlotta C. Greer, published in 1933.

Apple Brown Betty

Brown Betty is sometimes called scalloped apples.

2 cups soft bread crumbs

2 tbsp. butter

3 cups apples, chopped or cut into bits

1/2 cup sugar

1/4 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup water

1/2 lemon, juice and grated rind

Butter the bread crumbs (see below). Wash, pare, and core the apples, then chop. Add the remaining ingredients to the apples. In the bottom of a buttered baking dish put 1/4 of the crumbs. Put 1/2 of the apple mixture on top of the crumbs. Add 1/4 more of the crumbs, and top with the remainder of the apples. On top of this put the remaining crumbs.

Bake in a moderate oven of 375 degrees (my oven seems to run hotter so I used 350) for 40-60 minutes until the apples are tender and the crumbs brown. Cover the dish during the first 20 minutes of baking. Serve hot with cream or hard sauce (see below).

Buttered Bread Crumbs

2 cups soft bread crumbs

2 tbsp. butter

Put the butter in a saucepan and heat until it is melted. Add the crumbs; stir to mix. Do not brown the crumbs.

Hard Sauce

1/3 cup butter

1 cup powdered sugar

1 tsp. vanilla

Cream the butter. Add the sugar gradually and continue to cream the mixture. Add the vanilla. Mix. Chill the sauce. Use it on HOT desserts.

NOTES: If you've never made your own bread crumbs it's very simple. Below is what to do for 2 cups of crumbs, which is what the recipe for the brown betty needs.

Homemade Soft Bread Crumbs

You'll need:

8-9 slices of homemade or purchased bread

This will make about 2 cups of crumbs depending on how thick the bread is. If the bread is very soft allow it to sit out on the counter uncovered for a couple of hours before cutting.

Remove the crust with a sharp knife, and use for something else, or chop and put out for the wildlife.

Using a serrated knife, or a chopper, cut the crumbs over and over until they resemble crumbs. If you start to do this and the bread is smashing rather than cutting, let it sit out longer and try again in a bit.

It's really simple if you have a good knife or a chopper. Once the bread has been turned into crumbs continue with the buttered crumb directions above.

On OFL we have apple recipes galore:

http://oldfashionedliving.com/appleharvest.html

http://oldfashionedliving.com/applebrunch.html

http://oldfashionedliving.com/holidays/applepie.html

http://oldfashionedliving.com/apples2.html

~Brenda