Acorn squash casserole deserts recipe11/18/2023 ![]() After my first taste, some primal instinct came over me. The simplicity of the ingredients in no way indicates how yummy this will taste. When I made it and tasted it, I was blown away. Fortunately, we have the best readers who try our recipes and give us feedback in the comments to help with perfecting how to make our recipes. ![]() I’m not America’s Test Kitchen! Just a Grammy cooking in my home kitchen. Often, I make a recipe twice to get the times and amounts correct, but otherwise, I am doing the best I can to fulfill our original intent. We also wanted to take old recipes that had incomplete or abbreviated directions and make them specific and clear so anyone could make them. This blog started as a place to recreate treasured recipes and preserve them for our family and friends. I want to remind readers, that I am not a professional cook. One of the recipes in this book was simply called Baked Squash. I’ve already shared one of these, Broccoli Salad, which is the best broccoli salad recipe out there. One of my going-away gifts was a recipe book that my friends had put together for me, full of handwritten recipes. They also organized an impromptu get-together that first night.Īfter three years, my husband was transferred to Texas and I had to say goodbye to my home, my job, and my friends. On the day we moved in, our neighbors brought food and sweet notes. I loved my short, three years there and made some wonderful friends. Here’s the story behind this surprisingly incredible recipe…Ībout 20 years ago, our family moved to Michigan and into the most delightful neighborhood. The only problem with it, is that it is so good I want to eat the whole thing myself! This holiday season, I will have to double the ingredients to keep everyone happy. I have been missing out! This one is a keeper and will forever have a place on my table. I thought it looked good but for some reason, I had never tried it. Last night I discovered a recipe that had been sitting with all my favorite recipes for almost 20 years. I’m 60, and I’ve sat down to many holiday and family dinners and thought I had pretty much tasted everything…until last night. Stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.Stuffed acorn squash gets a cheesy makeover with this flavorful fall dish! Roast acorn squash halves are stuffed with potatoes, leeks, and bacon - the whole family will love this one! ![]() Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours. ![]() Beat squash mixture into cream mixture until smooth stir in vanilla extract, ginger, salt, and allspice. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature. Pour the cream-egg mixture into the saucepan simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Beat egg yolks and brown sugar together in a bowl using a whisk until thickened. Remove saucepan from heat and cool squash mixture. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Combine 1 cup squash meat and butter in a saucepan add enough water to make squash stir-able. Mash the squash meat in a bowl and measure 1 cup meat. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard. Bake in the preheated oven until squash is tender, about 1 hour. Place squash, pointed-side up, on a baking sheet. Preheat oven to 350 degrees F (175 degrees C).
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