Baking Powder Breads

Ingredients for 8 servings: 

1 1/4 pounds butternut squash 

2/3 cup unbleached flour 

1/3 cup sugar 

1 tablespoon baking powder 

1/2 teaspoon cinnamon 

1 tablespoon vanilla extract 

1/2 cup milk 

3 large eggs 

2 Granny Smith apples 

3 tablespoons sugar 

Preheat the oven to 350 degrees. Halve the squash, remove seeds and place cut side down on a sheet of aluminum or parchment placed on a bake sheet. Roast the squash for 45 minutes or until the flesh is soft. Remove the pan and turn over the squash to cool on the sheet pan. Leave the oven on. 

When it is cool enough to handle, separate the skin of the squash and mash the squash meat. Generously oil or butter an 8" springform pan.  Peel, core and dice the apples.  Toss them with 3 tablespoons of sugar.  Set aside. 

Combine and stir together the dry ingredients: flour, sugar, powder, cinnamon in a mixing bowl. Beat the eggs in a bowl, then stir in the milk and vanilla.   

Make a well in the dry ingredients, pour in the wet ingredients and stir until smooth.  Add the squash and fold together thoroughly.Pour the cake batter into the prepared mold.  

Toss the apples pieces with 3 tablespoons sugar.   Scatter the apple pieces on top of the cake batter.  Bake until the internal temperature of the cake reaches 200 degrees and the center of the cake is firm, 45 minutes or more. Remove to a rack to cool. 

Serve wedges with a dollop of Greek yogurt and a drizzle of honey. 

Adapted from recipe in Elle à Table magazine, September 2012 issue. 

Ingredients for 6 pancakes: 

2 tablespoons Canola oil 

½ cup flour 

2 tablespoons sugar 

1 teaspoon baking powder 

¼ teaspoon salt 

¾ teaspoon pumpkin pie seasoning or ½ teaspoon cinnamon and ¼ teaspoon ginger 

1 large egg 

2 tablespoons milk 

2 tablespoons Canola oil 

¼ teaspoon vanilla extract 

½ cup pureed butternut squash  

Cranberry Sauce: 

½ cup water 

¼ cup sugar 

1 ½ cups fresh cranberries, picked over, rinsed 

1 stick cinnamon 

Garnish: ½ cup plain yogurt 

Preheat a heavy skillet with a lid. Cover the bottom with a thin coating of Canola oil. 

Pancakes:  Combine and blend the flour, sugar, baking powder, salt and spices.  In another bowl beat together the egg, milk, oil and vanilla.  Stir in the squash puree.  Fold the wet ingredients into the dry mixture until just mixed. 

Ladle out 3 pancakes, each about 1/3 cup batter, onto the hot pan.  Turn the heat down to medium, cover the skillet and let the cakes cook for 2 -3 minutes.  Turn pancakes over, cover the pan and cook another 2 minutes until firm.  Lift the pancakes onto a plate and cover to keep them warm.  Repeat with the remaining batter.  Keep pancakes warm until the cranberry sauce thickens. 

Cranberry Sauce:  Either before or while the pancakes are cooking, bring the water and sugar together in a skillet of saucepan.  When the water boils and sugar dissolves, add the cranberries and cinnamon stick.  Simmer slowly as the cranberries pop and the sauce thickens, about 5 minutes. 

Serving:  Divide the pancakes between two plates. Spoon on the cranberry sauce and add a scoop of yogurt. 

Ingredients for 12 muffins: 

½ cup plain yogurt 

1 large egg 

¼ cup Canola oil 

1 ½ cups pureed butternut squash or 1 can pumpkin or squash puree 

¾ cup brown sugar 

1 cup oat bran or wheat germ 

1 ½ cups unbleached flour 

2 teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon salt 

¾  teaspoon pumpkin pie spice or ½ teaspoon cinnamon and ¼ teaspoon ginger 

Preheat the oven to 375 degrees.  Place a rack in the top third of the oven.  Oil a muffin mold. 

Stir together the yogurt, egg, oil, squash puree, sugar and oat bran.  Reserve.  Whisk together the flour, baking powder, baking soda, salt and spices.  Fold the wet ingredients into the dry ones.  Divide the batter among the individual muffins in the mold and bake for 20 minutes, until the muffins are puffed and firm.  Their internal temperature should reach 200 degrees.   

Let the muffins rest in the pan on a rack for 5 minutes.  Unmold the muffins and enjoy warm or at room temperature.