And suddenly, we are in baking season! I don't know about you, but the leaves coming down and the breezes picking up make me want to hustle inside and get something cinnamon-scented cooking in the oven. In the gallery above, we feature our Sweet Potato Breakfast Hash, Sweet Potato Loaf, Butternut Breakfast Oatmeal, Butternut Relish, Butternut Mash, Sweet Potato Cornbread and Squash Yeasted Waffles. We've given you lots of ingredients in the box this week that will fold well into spice cakes and breads and muffins and cookies, and here are just a few of our favorite recipes:
Brown Butter Carrot Cake
4 tbsp butter
1 c apple butter (or scant cup thick apple sauce)
3/4 c packed brown sugar
1/2 cup raisins
1 cup shredded carrots
1/2 cup buttermilk
1 large egg
2 tsp vanilla
2 tsp shredded fresh ginger
2 tsp shredded lemon zest
2 tsp shredded orange zest
1 cup buckwheat flour
1 cup whole wheat or white whole wheat flour
1 1/2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1 tsp allspice
1 tsp mace or 1/2 tsp nutmeg
1 tsp salt
Grease a 9 by 13 pan. Brown butter in saucepan over medium heat until nutty brown, about 1 minute. Pour into mixer bowl and add apple butter and sugar and blend until smooth. Add raisins, carrots, buttermilk, egg, vanilla, fresh ginger and zest. Mix well. Add flour, baking soda, spices and salt and mix just until combined. Pour into prepared pan. (I prefer a thinner cake, so I made it more like bars and used part of the batter to make 5 muffins.) Bake in 350 oven for 35 or so minutes, checking near the time. Let cool 10 minute before serving with ice cream or whipped cream. Or cool completely and frost.
Brown Butter Icing
3 tbsp browned butter
1 1/2 c plain unsalted goat cheese or cream cheese
zest and juice from 1 large lemon
1/8 tsp salt
1 1/2 c powdered sugar
Sweet Potato Loaf
from Thug Kitchen, with swear words removed
1 cup of milk* (almond or soy will work)
½ teaspoon apple cider vinegar or lemon juice
1/3 cup oil
1 teaspoon vanilla extract
1 tablespoon ground flaxseeds
2 cups grated, raw sweet potato (or squash)
2 cups flour (white or whole wheat work)
¼ cup sugar
¼ cup brown sugar
2 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped nuts like walnuts or almonds
2 teaspoons sugar
Heat your oven up to 350 degrees and grease and flour a standard loaf pan. Yeah, standard. Nothing fancy. Mix together the milk and vinegar in a small glass and let it sit for a couple of minutes. In a large bowl, mix together the oil, vanilla extract, and ground flaxseeds. Stir in the milk mixture and the grated sweet potato.
In a medium bowl, mix together the flour, sugars, spices, baking soda, baking powder, and salt. Pour these dry ingredients into the bowl with all the wet stuff in it and mix until there are only a few dry spots. Dump in the nuts and mix it together a couple of times. Pour the batter into your loaf pan. Sprinkle the remaining teaspoons of sugar on top and throw that motherfucker in the oven. Bake for 45-60 minutes or until a toothpick stuck in the center comes out clean. Let cool for at least 15 minutes before diving in.
SWEET POTATO CORNBREAD
from The Sweet Potato Queen's Big-Ass Cookbook
We made this for the potluck last Sunday night and got a ton of requests for the recipe. Here it is!
1 cup flour (we used half buckwheat and half white whole wheat)
1 cup yellow cornmeal
4 tsp baking powder
1 tsp salt
1/2 cup sugar (you could use less)
3 sweet potatoes boiled and mashed (2 cups) or one 16-oz can
2 eggs
6 TBSP milk
3 TBSP oil (i used melted butter)
Mix the dry stuff. Mix the wet stuff, including sweet potatoes. Add together, just until moist. put in greased 9 by 13 pan or muffin tins and bake at 425 til done - about 15 to 20 minutes.
BUTTERNUT (or pumpkin or sweet potato) WAFFLES
Our bed and breakfast guests LOVE these waffles. We use sourdough starter because we have it and it NEEDS to be used, but this recipe calls for yeast instead.
Brown Butter Carrot Cake
4 tbsp butter
1 c apple butter (or scant cup thick apple sauce)
3/4 c packed brown sugar
1/2 cup raisins
1 cup shredded carrots
1/2 cup buttermilk
1 large egg
2 tsp vanilla
2 tsp shredded fresh ginger
2 tsp shredded lemon zest
2 tsp shredded orange zest
1 cup buckwheat flour
1 cup whole wheat or white whole wheat flour
1 1/2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1 tsp allspice
1 tsp mace or 1/2 tsp nutmeg
1 tsp salt
Grease a 9 by 13 pan. Brown butter in saucepan over medium heat until nutty brown, about 1 minute. Pour into mixer bowl and add apple butter and sugar and blend until smooth. Add raisins, carrots, buttermilk, egg, vanilla, fresh ginger and zest. Mix well. Add flour, baking soda, spices and salt and mix just until combined. Pour into prepared pan. (I prefer a thinner cake, so I made it more like bars and used part of the batter to make 5 muffins.) Bake in 350 oven for 35 or so minutes, checking near the time. Let cool 10 minute before serving with ice cream or whipped cream. Or cool completely and frost.
Brown Butter Icing
3 tbsp browned butter
1 1/2 c plain unsalted goat cheese or cream cheese
zest and juice from 1 large lemon
1/8 tsp salt
1 1/2 c powdered sugar
Sweet Potato Loaf
from Thug Kitchen, with swear words removed
1 cup of milk* (almond or soy will work)
½ teaspoon apple cider vinegar or lemon juice
1/3 cup oil
1 teaspoon vanilla extract
1 tablespoon ground flaxseeds
2 cups grated, raw sweet potato (or squash)
2 cups flour (white or whole wheat work)
¼ cup sugar
¼ cup brown sugar
2 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped nuts like walnuts or almonds
2 teaspoons sugar
Heat your oven up to 350 degrees and grease and flour a standard loaf pan. Yeah, standard. Nothing fancy. Mix together the milk and vinegar in a small glass and let it sit for a couple of minutes. In a large bowl, mix together the oil, vanilla extract, and ground flaxseeds. Stir in the milk mixture and the grated sweet potato.
In a medium bowl, mix together the flour, sugars, spices, baking soda, baking powder, and salt. Pour these dry ingredients into the bowl with all the wet stuff in it and mix until there are only a few dry spots. Dump in the nuts and mix it together a couple of times. Pour the batter into your loaf pan. Sprinkle the remaining teaspoons of sugar on top and throw that motherfucker in the oven. Bake for 45-60 minutes or until a toothpick stuck in the center comes out clean. Let cool for at least 15 minutes before diving in.
SWEET POTATO CORNBREAD
from The Sweet Potato Queen's Big-Ass Cookbook
We made this for the potluck last Sunday night and got a ton of requests for the recipe. Here it is!
1 cup flour (we used half buckwheat and half white whole wheat)
1 cup yellow cornmeal
4 tsp baking powder
1 tsp salt
1/2 cup sugar (you could use less)
3 sweet potatoes boiled and mashed (2 cups) or one 16-oz can
2 eggs
6 TBSP milk
3 TBSP oil (i used melted butter)
Mix the dry stuff. Mix the wet stuff, including sweet potatoes. Add together, just until moist. put in greased 9 by 13 pan or muffin tins and bake at 425 til done - about 15 to 20 minutes.
BUTTERNUT (or pumpkin or sweet potato) WAFFLES
Our bed and breakfast guests LOVE these waffles. We use sourdough starter because we have it and it NEEDS to be used, but this recipe calls for yeast instead.
