A Stinnettie Favorite Recipe

This recipe is a family favorite! So, if you ever need an easy recipe for Butternut Squash, here it is!

Cut the squash long ways and scoop the seeds out. In the cup put about two tablespoons of butter and then sprinkle brown sugar over it.

... add a few dashes of vanilla extract...

... now sprinkle some cinnamon and nutmeg.


Lastly bake at 350 degrees for about an hour or until squash is soft.

Mmmm.....Enjoy!

Stinnett's Recipe Box

With the squash coming in, it's time to pull out our favorite zucchini bread recipe and here it is!


Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 teaspoon salt or less
1/4 teaspoon baking powder
3 cups all purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda

Directions:
1. Preheat oven to 325 degrees F. Grease and flour two 8x4 inch loaf pans.

2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

3.Bake for 60-70 minutes, or until done.
**Cook's note: I make several loaves and freeze them, they taste great frozen too and thaw fast.

Pretzel Day

John rolling out the dough


Don't they look yummy?!


These hardly made it out of the oven! :)

Stinnettie Pretzels
2(.25 ounce) packages active dry yeast
1/4 cup brown sugar
2 1/4 teaspoons salt (or less)
3 cups warm water
6 cups all-purpose flour
2 cups bread flour
4 cups warm water
1/4 cup baking soda
1/4 cup butter, melted
1/4 cup coarse kosher salt

Directions:
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 3 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

2. Combine 4 cups warm water and baking soda in a 8 inch square pan.

3. After dough has risen, cut into 24 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.

4. Bake at 450 degrees F(230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt,
garlic salt or cinnamon sugar.
Makes 24 pretzels