what kinda breads do you make from your garden produce?

[redneckplanter]

i got squash out the rear and tons of other stuff making.
i heard you can make zuke bread?
how bout tomato cheese bread or watermellon or cantelope bread?lol
any weird recipies to share?i'm up for it.
once i learn how to make it.lol
i got an old kitchenmaid i got at a garage sale that i'll have to learn to use....
grow on...
planter

[lorna-organic]

Yes, you can make squash and pumpkin breads, Garrett. They are sweet quick breads. Is that what you had in mind?

Squash bread with or without nut topping ( recipe from U. of Illinois Ext.)
oven 350, bake for approx. 60 minutes (done when bread begins to shrink from sides of pan)

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
1 cup sugar
1/2 cup honey
1 egg plus 1 egg white
1 1/4 cup pureed, cooked winter squash

1. On a plate, sift together first six ingredients. Set aside.

2. In a large bowl, mix oil, sugar and honey together until light and fluffy.

3. Beat in egg and white. Add squash puree and beat until smooth.

4. Fold in dry ingredients. Turn into a greased 9x5 inch loaf pan.

5. Bake until golden brown and a wooden skewer inserted in the center comes out clean, about one hour. Remove from the oven, cool on wire rack for 30 minutes before removing from pan. Optional, sprinkle with sifted powdered sugar.

Variation:

Nut Topping

2 tablespoons melted butter or margarine
1/2 cup finely chopped pecans or walnuts
Sifted powdered sugar for dusting (optional)

After Step 4, pour melted butter over the top and sprinkle with chopped nuts. Bake as directed above. Cool and dust with sifted powdered sugar.

[melodyelf]

I have a good cheese bread recipe. I bet if you substituted pureed tomatoes for part or all of the milk (and maybe add some chunks of tomato), it would make a good tomato cheese bread.

Cheese Bread
2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons sugar
2 cups grated cheese (preferably sharp cheddar)
1 egg
3/4 cup milk
2 tablespoons melted butter
herbs of your choice to taste
Preheat oven to 350 degrees F. Blend the dry ingredients and mix in the cheese. Beat the egg, milk, and butter together and add the dry ingredients. Add the herbs and stir just enough to blend. Let the batter stand for about 20 minutes. Pour into a greased loaf pan and bake for 45 minutes to an hour.

[redneckplanter]

hey thanks lorna and melody.
can already taste that bread....mmmmnnnnnn mmmmnnnnnn.
grow on ya'll

[melodyelf]

I did a search for cantaloupe bread recipes, not expecting to find any really, and found three! I haven't tried any of them so I don't know how good they are, but here ya go:

http://allrecipes.com/Search/Recipes.aspx?WithTerm=cantaloupe+bread&SearchIn=All

[Desert Rat]

Carrot zucchini Muffins

3 Tbspl shortening or butter
1/2 cup packed brown sugar
2 egg whites lightly beaten
2/3 cup milk
2 cups oldfashioned oats, uncooked - divided
1 cup all-purpous flour
1 Tbsp baking powder
1/4 tsp. nutmeg
1 cup shredded carrots
1/2 cup shredded zucchini
1 Tbsp. chopped almonds
1 Tbsp. butter melted

Preheat oven 400 deg. Line 12 muffin cups with paper liners.
Combine 3 Tbsp.butter and brown sugar in large bowl. Beat w/electric mixer at medium speed til well blended. Gradually stir in egg whites and milk.
Combine 1 3/4 cups oats, flour, baking powder and nutmeg. Stir into liquid ingredients. All carrots and zucchini. Stir until just blended. Fill muffin cups almost full.
For topping, combine 1/4 cup oats, chopped almonds and melted butter. Sprinkle over each muffin. Pressinto batter lightly.
Bake 400 deg. til golden brown, 20 to 25 min.
Serve warm, makes 12 muffins

[Quigs]

Zucchini bread is wonderful! Similar to banana bread but better in my opinion. I first had it last year and you can bet I'll be grating zucchini and freezing packages of it for bread this year!

Q

[lorna-organic]

This is one of my own recipes. This pudding can be served as a desert, or as a side dish (omit sweetening) at dinner.

Winter Squash Pudding

2 cups cooked winter squash
2 eggs
1-3/4 cups of half&half, or 14 oz. of evaporated milk
1/3 cup brown sugar (can substitute honey or maple syrup)
½ tsp. cinnamon
½ tsp. ginger
¼ tsp. salt

Preheat oven to 325 degrees F. Put prepared squash into a food processor (or a blender), pulse until smooth. Add the remaining ingredients and pulse until well blended.. Butter (grease) a 1-1/2 quart baking dish with straight sides, pour squash mixture into dish and bake in a water bath for about one hour. (Place medium size roasting pan in oven, fill with boiling water to 1”, then place custard dish inside water bath to bake.) Use a toothpick to test for doneness—toothpick should come up clean. Serve warm or chilled. Good with plain whipped cream on top, or vanilla ice cream.
*Be very careful upon removing water bath from oven, the hot water can slosh on you.

Variation: omit sweetner to make a savory pudding. Use as vegetable side dish.

[lorna-organic]

Amaranth and calabaza soup (summer garden soup)

Ingredients:
• 3 tablespoons corn oil
• 1/2 lb. zucchini squash, diced
• corn kernels freshly cut from 2 cobs
• 1 cup amaranth leaves or young spinach leaves, chopped
• 3/4 lb. tomatoes, seeded and peeled
• 1/2 medium white onion, chopped
• 2 cloves garlic
• 1 sprig epazote (optional)
• 8 cups chicken or vegetable broth
• 1/2 cup popped amaranth grain
• salt and pepper to taste
Preparation:
In a large stockpot, heat the oil, add the zucchini, corn and amaranth or spinach leaves, cooking just until the zucchini is crisp-tender.
Place the tomatoes, onion, garlic, epazote and 1 cup of the broth in the blender and puree. (Remember hot liquids expand in the blender, so be careful--start at low speed and increase to puree speed.)

Add the puree to the stockpot, cook another 10 minutes, and add the rest of the broth.
Heat through, add salt and pepper to taste.
Just before serving, add the popped amaranth.

Serves 8 as a soup course, 4 as a main course.

To pop amaranth, heat dry skillet, add amaranth seeds, stirring or shaking constantly to prevent scorching. Seeds will pop into tiny puffs, Turn off heat slightly before seeds are finished popping to prevent burning and continue to stir.

[lorna-organic]

Another one of my own recipes for summer garden produce.

Summer Squash Frittata

Ingredients
2 tsps. olive oil
1 tsp. butter
2 medium size summer squash, diced
1/2 cup chopped onion
3 eggs, beaten
1 Tblsp. water
salt and pepper to taste
1/4 cup shredded Monterey Jack or cheddar cheese


Heat the oil and butter in a small cast iron or other oven-safe skillet. Swirl mixture around so that sides and bottom of skillet are coated.

Saute the squash and onions until mostly cooked. Beat eggs, mix in water, salt and pepper. Pour eggs on top of squash and onions. Do not stir. As sides begin to set, lift carefully and allow uncooked eggs to slide to the bottom, repeat until frittata resembles an omelet. Top with shredded cheese when eggs are almost set. Finish off in 350 degree F oven, bake for 15 minutes. Cut into halves, use spatula to lift wedges from pan. Serves two.

*Chopped tomatoes could be added with the diced squash.

[Imp]

This is one of my own recipes. This pudding can be served as a desert, or as a side dish (omit sweetening) at dinner.

Winter Squash Pudding

2 cups cooked winter squash
2 eggs
1-3/4 cups of half&half, or 14 oz. of evaporated milk
1/3 cup brown sugar (can substitute honey or maple syrup)
½ tsp. cinnamon
½ tsp. ginger
¼ tsp. salt

Preheat oven to 325 degrees F. Put prepared squash into a food processor (or a blender), pulse until smooth. Add the remaining ingredients and pulse until well blended.. Butter (grease) a 1-1/2 quart baking dish with straight sides, pour squash mixture into dish and bake in a water bath for about one hour. (Place medium size roasting pan in oven, fill with boiling water to 1”, then place custard dish inside water bath to bake.) Use a toothpick to test for doneness—toothpick should come up clean. Serve warm or chilled. Good with plain whipped cream on top, or vanilla ice cream.
*Be very careful upon removing water bath from oven, the hot water can slosh on you.

Variation: omit sweetner to make a savory pudding. Use as vegetable side dish.

Instead of the squash or pumpkin, you can sub cooked and mashed carrots in the above and it is also very good.

[redneckplanter]

squash pudding....ohhhhhh baby i'm in love....lol

[lorna-organic]

Got a little whipped cream, or ice cream to top off that pudding?! :) MMMmmmm

[moonlilyhead]

I make a white bread with fresh basil and garlic from the garden. Yummy!

[lorna-organic]

I make pesto pizza. I put a clove of garlic into foccacia dough (make it in a food processor), pat the dough out to make a thin crust, then paint the dough with olive oil, spoon on a generous slathering of pesto, top with sliced mushrooms, olives, and jalapenos, top with Mozarella and Parmesan.

[Desert Rat]

Onion Herb bread. To a basic yeast bread dough (I use half whole wheat and half all purpous flour) add about a cup of diced caramelized onion and the herb of your choice and make rolls or loaves and bake as usual.

[redneckplanter]

mannn i'm getting hunnnnggggrrrryyyyy,,,,,lol
thanks guys...er....ladies??lol

[redneckplanter]

gonna definately try the squash recipies as i'll probably end up with serious winter squash leftovers..lol