Wednesday, October 19, 2011

Baked Squash Pudding

This recipe calls for a Hubbard squash... and I didn't know what that was. After a quick Google search, I've attached a photo of one below.
It also calls for "top milk"... but I'll let you Google that one yourself.


Baked Squash Pudding

1 1/4 cups cooked Hubbard squash
1/3 cup brown sugar, packed
1/4 cup molasses
1/2 ts salt
1/4 ts cinnamon
2 eggs
3/4 cup top milk

- Strain squash, then mix with sugar, molasses, salt and cinnamon.
- Beat in eggs, add milk and mix.
- Pour into greased baking dish. Bake at 325 degrees for 90 minutes.

We're back!

Pardon the hiatus -- I went on a long overdue vacation to visit Emily in her new home in London. She's doing well, adjusting to drinking tea at work, saying British things like "I haven't topped up my mobile phone," etc. Here's a mediocre photo of us at Stonehenge:

Admittedly, we've both looked better. I'm posting this because Grammy Gertie is a bit of a Stonehenge enthusiast, and I thought she's be amused.

We're getting into the fall harvest season, so it's time to post some new recipes. Onwards!