CHICKEN PIE & 100 YEAR OLD PIE CRUST RECIPE

I have tried several chicken pie recipes lately and happy to say I have found my new recipe from a family feast /turkey-pot-pie/  This Chicken Pie was perfect.  Comfort in a bowl & full of flavor and a happy belly..............I also tried a new recipe for pie crust.  Its from "Yankee Magazine" and the recipe is over 100 years old.   Love it and I am going to use this recipe for my Thanksgiving pies this year.  Its flakey and love in every bite.  Enjoy

Chicken Pie is from  afamilyfeast and its the best.  A big thank you to Jack for sharing this great recipe with us.  So, I used chicken and not turkey but I will be making this again after the big Turkey day.   Go check it out and give this pie a try with your leftover turkey from Thanksgiving.   I didn't use their recipe for the pie crust.  I used a new one from Yankee Magazine.   You could also use a store bought pie crust.  

100-Year-Old Pie Crust
yankee magazine 100-year-old-pie-crust

this make one 2 crusted pie

2 1/2 cups flour

1 cup of lard (no substitutes)

dash of salt

1 Tbsp cider vinegar

1/2 cup of milk 

In a medium size bowl add the flour, and the lard (only lard) comes in a box sold near the shortening in the grocery market.  Use your pastry blender and mix this together until mixed well.  Then in a small bowl add the milk, salt and vinegar and mix.  Then add the liquid to the flour and mix with the pastry blender.  Then form in a ball and wrap with plastic wrap and place in refrigerator for about 2 hours.   I rolled mine between 2 sheets of waxed paper.  

With the left over pie crust I made a rustic apple pie.  I used the recipe from the ina-garten/apple-crostata- Barefoot Contessa for her Apple Crostata.   

Enjoy and thank you for taking a peek at my world!!!

APPLE PIE

My favorite pie crust...............Vinegar-pie-crust.  I never add any extra flour to this pie crust.  After mixing the ingredients together I form it into a ball, cut the ball in quarters.  This will give you 2 (2)  crusted pie shells.   I lightly wet the counter surface, lay a piece of wax paper, place a cut piece of the pie crust on top then lay another sheet of wax paper on top and roll in a circle as best as possible.  Remove the top layer of wax paper and flip the pie crust into the pie plate. Carefully peel off the wax paper and adjust the pie crust.  Add the filling and repeat the pie crust all over again to make the top crust.   Fold under the top crust on the edge of the pie plate and flute your edge.  Use a cookie cutter to make the top vents or a knife drawing a couple of straight lines in the middle of the crust.   Place your pie on a round baking sheet and bake according to the pie directions.   Watch the edges as the pie bakes and use either tin foil or a crust protector to keep the crust from getting over baked.  

7 cups of slice apples (I used 3 big mac's and 3 Braeburns)

1/4 cup light brown sugar

3/4 cup of white sugar

1-2 tsp cinnamon (I like the taste so I use 2 teaspoons)

1/4 tsp salt

3 rounded tablespoons flour

1/4 tsp nutmeg

Cut and slice the apples and add to a big mixing bowl.  Mix all the remaining ingredients in smaller bowl then gently mix the cinnamon mixture into the apples.   Pour into your lined pie plate, dot the top of the pie with a little bit of butter using about 1 Tablespoon of butter.  Prepare the top pie crust and lay on top. Flute the edge of the pie and using a cookie cutter or cut slits with a knife to allow steam to vent.  Place the pie on a baking sheet and bake at 425 degrees for about 40 minutes then reduce the heat to 325 degrees and continue to bake for about 20 minutes. Watch so your pie crust edge doesn't burn. Cover the edge with tin foil if needed. Serve with ice cream and enjoy................

                                                                     Happy Baking

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PUMPKIN PIE CAKE

It's time to start thinking about Pies!  This recipe is a great recipe, its easy and it taste just like pumpkin pie without the pie crust.  I think this recipe would be great for the cook that doesn't like to make pie crust.   With this you don't have to make or purchase a pie crust.   It all starts with a box of yellow cake mix.   So easy, you can  ask my taste testers Mr. Dick,  Mr. Tim and Ms Heidi.   Mr. Tim approved this recipe and Ms. Heidi is going to be making this for their Thanksgiving dessert choice.   So here goes.  I found this no place other than Pinterest.   When I saw it and read the recipe I thought I need to make this.  And that is just what I did. I found this recipe for this wonderful pie that will be a keeper at its always autumn.  Guess what her name is Autumn.  Sweet.  She is a busy mom with 5 kiddo's and takes very nice pictures.  I have to go back and read up on "how to take great pictures.

"  

Approved by me!   Enjoy and happy baking 

Just out of the oven.  Baked in a 9x13 inch pan.  Cut in squares top it with homemade whipped cream or Cool Whip and you have a delicious Pumpkin Pie.

Can you see the areas of the cake mix?  Then the top is sprinkled with the remaining cake mix crumbs.   Yummy 

Pumpkin Pie Cake

1 yellow cake mix
1/4 cup or 1/2 stick of butter (melted)
1 egg

In a bowl place the butter and melt in the microwave oven.  Then add the egg along with the box of yellow cake mix and mix with your hand mixer.   

Pre-heat your oven to 350 degrees. Grease a 9x13 inch cake pan and sprinkle 1/2 of the cake batter on the bottom of the cake pan. Sit the other half aside. That will be used to sprinkle over the top of the pumpkin pie mixture.

In a good size bowl add:
29 ounces (almost 2 (16) ounce cans of pumpkin)
1 1/2 cups of sugar
2 teaspoon cinnamon 
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon ground cloves or you could use nutmeg
4 eggs
2 (12) ounce cans of evaporated milk 

Beat the 4 eggs in your bowl, then add the pumpkin.  In another bowl add the sugar with all the spices and whisk this together.  Then add the sugar mixture to the pumpkin mixture and mix. Stir in 1/2 can at a time of the evaporated milk and mix before adding more.  Continue until all the evaporated milk has been used.  
Pour the pumpkin pie mixture over the crumbles of cake batter in your 9x13 inch pan.  Sprinkle the remaining cake mix evenly over the top.

Bake at 350 degrees for about 50-60 minutes. Cook as if you were baking a pumpkin pie.  Test by inserting a knife in the "almost" center of the pie. The knife should come out clean.  The middle may be a bit or "smidge jiggly".  The recipe that I took said to bake for 60 -70 mins but mine was done in 50 minutes. My oven runs a little hotter.  So stay in the kitchen and set that timer.  After the cake is baked and cooled completely chill the pumpkin pie cake. Then serve with ice cream or whipped cream. 

Enjoy      

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PUMPKIN SPICE CUPCAKES

It all starts with a cake mix.  Add a little of this and a little of that and you end up with delicious Pumpkin Cupcakes or you could make a cake.  Either way it's perfect for the holiday table.  Moist and delicious. I found this recipe at Makin' it Mo' Betta by Kim.  A big thank you to Kim for making and posting her cake and sharing the recipe. I made these last week for a party at Mr. Dick's work then again for a meeting at my work.  Hope all enjoyed        Happy Baking  Andi  

Recipe from Kim pumpkin-spice-bundt-cake

PUMPKIN SPICE BUNDT CAKE or cupcakes and got 18 cupcakes 

• 1 box Spice Cake Mix * I used Duncan Hines
• 1 (4 oz) box Pumpkin Spice Pudding Mix *This is a seasonal item, so grab some while you can!  ***I found the pudding mix at Wal-Mart Windham, Maine 
• 1 cup canned or homemade pumpkin puree (not pumpkin pie filling) (the difference: look at the ingredients on can, look for only pumpkin without any spices etc.  
• 1/2 cup sour cream (I used fat free. Normally I use plain yogurt, but I was out.)  * I used regular sour cream
• 1/2 cup canola oil
• 3 eggs
• 2 teaspoons vanilla extract
• 1/2 tablespoon pumpkin pie spice

 I got 18 cupcakes, I scooped the batter in the cupcake liners using my ice cream scooper that holds about 1/4 cup.  Baked at 350 degrees for about 17 minutes or until the top of cake springs back when lightly touched.  

1. Preheat oven to 350 degrees F. 
2. Grease and flour a bundt pan or use Baker's Spray (cooking spray with flour mixed in).
3.  In a large bowl, mix the cake mix, pudding mix, pumpkin, sour cream, oil, eggs, vanilla and spices. Mix on medium speed for a couple of minutes until well combined. 

1. Pour into prepared bundt pan.
2. Bake for time suggested on cake mix box for bundt pan cakes or until the top springs back when lightly pressed. 
3. Allow cake to cool for approx. 10 minutes in pan, then flip cake onto wire rack to finish cooling.
4. Glaze, frost or sprinkle with powdered sugar once cooled. I used a simple glaze of 1 cup powdered sugar, a tablespoon (approx) of Pumpkin Spice Coffee Creamer, a tsp of vanilla, and a 1/2 tsp cinnamon. The glaze was a little too sweet for me, so next time I think I will just dust it with a little powdered sugar and cinnamon, just to make it look pretty. This is one of those cakes that can really stand alone as far as flavor, but I wouldn't knock a little cream cheese frosting either ;-)

I frosted with a cream cheese icing.  

confectionery sugar, cream cheese, butter, vanilla and mix until the consistency you want.  Since I piped on the icing I made more then if I was frosting by hand.   

                                       Enjoy and happy baking 

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WICKED PUMPKIN WHOOPIE PIES

Surprise!!! It's not a apple recipe today.  It's Wicked Pumpkin Whoopie Pies from Amy Bouchard who has made a business in Maine selling whoopie pies.  My understanding she started this several  years ago in her home and today her business is growing strong  and sells to many stores in Maine. You can purchase them on line and come home to a box of whoopie pies waiting for you!  Sounds like a good day to me or you could make your own.   Amy has been seen on WCSH channel 6 making Whoopie pies. I've visited her shop in Farmingdale, Maine. So it's time to make some whoopie pies and don't forget the milk!   Enjoy and happy baking, Andi  

Amy-Bouchards-Pumpkin-Whoopie-Pies

PRINT RECIPE

1 (15) ounce can of pumpkin
2 large eggs
1 cup vegetable oil
2 cups firmly packed light brown sugar
2 TBSP molasses
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
3 cups of flour

In a large bowl add the flour, salt, baking powder, baking soda, cinnamon and ginger.  Whisk this together. set aside
In the bowl of your stand mixer add the pumpkin, eggs, oil and brown sugar and mix.   The add the molasses along with the flour mixture.   Mix 

I lined my baking sheet with parchment paper and used my ice cream scoop that holds about 1/4 cup.  I kinda added a bit more than the 1/4 cup.  Then with the back of the spoon I spread the dough in a large circle.  Don't flatten it just spread it a bit.   You can make these big or small.  I got 17 whoopie pies.

Cream Cheese Icing:
6 ounce of softened cream cheese
1/2 stick of softenedunsalted butter
2 cups confectioners sugar
3 heaping tablespoons of fluff
2 tsp water

Mix all together and when the cakes are cooled then line them up so you have a top and bottom that are about the same size and scoop some icing on each of the bottom cakes and continue until all the filling is used then go back and put a "roof" on each one.  Then wrap each in wax paper and store in the refrigerator.  I like these cold.  
                        Happy days, Andi 

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SPICED UP APPLE PIE "THE BEST"

The Best Apple Pie, spiced up and ready for Thanksgiving.  I have made this pie twice, the first time was for Thanksgiving a year ago, then I made it again a few days ago.  Staying with my apple 

theme since I am still on the wagon and haven't fallen off yet I give you another apple recipe.   This pie is an "All-American pie".  This version is just spiced a bit different then the usual apple pie.  

Found this recipe at browardpalmbeach,  you can go there but as soon as you click on the "Best" Apple Pie Recipe Ever it goes blank.  So a big thank you to Maine Pomologist John Bunker from Super Chilly Farms in Palermo, Maine.  This pie is excellent. This is a keeper for sure. Kinda weird but I spent many summers at our camp on Sheepscot Lake in Palermo, Maine.  the atlantic has a story of John Bunker, his mission "to save abandoned and glorious apples". 

Here comes the BEST of the best Apple pie's, I hope my photo does justice for this prize pie!

The first time I made it I used Braeburn and Mcintosh apples.  The second time I used Cortland and Mcintosh.   If my memory serves me correct, I prefer the Braeburn and Mcintosh.  

Just before the top crust is laid on, you sprinkle the remaining sugar and spice over the top of the apples.  

Ready for the oven, I can't wait to have a piece of Apple Pie.

            Vinegar Pie Crust by Marjorie Standish, a well               known Maine Cook    vinegar-pie-crust

Filling for the apple pie:
1 cup sugar
1/2 cup dark brown sugar ( I used light brown)
1/4 cup flour
1 1/2 TBSP cornstarch
1 tsp cinnamon or a little more if you want
1/2 tsp freshly ground nutmeg
1/4 tsp cloves
1/4 tsp cardamon
1/4 tsp allspice
pinch of salt
pinch of mace  (I didn't add)
12-14 Granny Smith or your choice of apples peeled, cored, seeds removed and sliced thin.  I prefer Braeburn and Mcintosh apples. I used 6 1/2 cups of apples I don't know how many cups they used or the size of the apples so I assumed..............and 12-14 apples is alot and the direction say to mound the apples in center of pie plate. 
1/4 cup heavy cream
1 TBSP vanilla
1 TBSP unsalted butter, cut in small pieces (this will be dotted on top of apples)
1 large egg yolk, beaten and brushed on top of crust before baking (I didn't do this)

preheat oven to 425 degress then reduce to 325 degrees after about 40 minutes of your pie baking
Mix all the dry ingredients together and set aside
In a small bowl add the heavy cream and the vanilla and mix  set aside
Cut and prepare your apples in a good size bowl. 
Pour the heavy cream and the vanilla mixture over the apples and mix.
Add about 3/4 of the dry sugar mixture to the mixed apples and mix again
Prepare you pie crust and lay one layer in the pie plate.
Mound the sugar coated apples in the pie shell 
dot with butter
sprinkle the remaining sugar mixture over the apples
Prepare your top crust and layover the apples, flute the edges, put a slit in the top crust to allow steam to vent.  I always put the pie plate on a pizza pan and then put in the preheat oven and I baked the pie starting at 425 degrees for about 40 minutes then reduce temperature to 325 degrees for about 20 minutes.   Always watch so that your crust doesn't burn, cover with foil if necessary.  Baking time is going to depend on the apples that you use and the thickness of them.  So don't leave the kitchen stay and do the dishes.............and watch your pie..............take a deep breathe and enjoy the aroma of your kitchen...and don't forget the ice cream!   Enjoy  Andi

                                   the end


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SWEDISH APPLE PIE

Going crazy with apples this fall. I am still on the apple cart.......and more apple recipes to come along...........this is going to be my new favorite.  A apple pie that is baked under a thin layer of cookie like crust. The batter that is put on the top is thicker than a cake mix but not as thick as cookie dough.I have never had Swedish Apple pie but thinking this may be a new favorite.  Hope you enjoy and it becomes a favorite for you.  Pretty easy to make and you can use a short cut and use a pre-made pie crust.

found this recipe at restless chipotle swedish-apple-pie.  PRINT RECIPE

Swedish Apple Pie

3 cups of assorted apples cored and sliced   I used mac's and cortland apples and used  little more than 3 cups of apples 
1 tsp ground cinnamon
1/4 tsp cardamon
1 TBSP white sugar
1 TBSP lemon zest
1 TBSP lemon juice
1 cup white sugar
3/4 cup melted butter
3/4 cup of chopped pecans
1 cup flour
1 egg, slightly beaten
pinch of salt
1 9 inch unbaked pie shell

Heat oven to 350 degrees. 
in a bowl peel and slice your apples and then cover with cinnamon, 1 TBSP sugar, the lemon zest and lemon juice.  Mix all this together.
Lay the pie crust in your pie plate (cheat and use a pre-made pie crust)
Fill the bottom of the pie plate with the apple slices 
Using the same bowl add the sugar with the melted butter.  Add the pecans, flour, egg and a pinch of salt.  Mix this together then spread this over the apple slices and bake.   Bake about 1 hour or until golden brown.  Cool and serve warm with a scoop of vanilla ice cream...........yummy  

                                                             have a great day Andi

                                                         The best apple crisp by the wednesday baker

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THE BEST APPLE CRISP

Tis' the season for apples and making a pie, or maybe apple crisp.   The best Apple Crisp.  Made just how I like with Oatmeal Crumb Topping!  Yummy-O.  Finish it off with whipped cream or a scoop of vanilla ice cream.   Serve warm 

This recipe is from allrecipes apple-oatmeal-crisp.  I made this twice, the first time I followed the directions using only 3 cups of sliced and chopped apples.  Way too sweet for me.  Find that a little strange since I am so addicted to sugar.  The next night I made it again and added 6 cups of chopped and slice apples and I love it! Next time I am going back to my old way and will thinly slice my apples.  This is my go to recipe for fall when wanting  apple crisp.  

The best Apple Crisp

Preheat oven to 350 degrees. Lightly spray a 8x8 inch square baking dish.   Recipe suggest to slice and chop the apples but I prefer to slice the apples very thin.  

In a large bowl add:

1 cup light brown sugar
1 cup rolled oats  (I used 1/2 old fashion and 1/2 quick oats)
1 cup of flour
mix this then add
1 stick of melted butter and mix until blended

In another bowl mix 1/2 cup of sugar with 2 tsp of cinnamon.  Sprinkle this over and mix with 6 cups of thinly sliced apples.  (Allrecipes calls for 3 cups of apples) Way too sweet for me.  I had a hard time to find any apples, they had cooked down. 

sprinkle about 1/3 of the crumb topping into the prepared baking dish
pour in the cinnamon/sugar coated thinly sliced apples
then sprinkle the apples with the remaining crumb topping
bake at 350 degrees for about 40 minutes

                                                                             Enjoy

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APPLE CREAM CHEESE BREAD

Don't you just love Pinterest?  I will never live long enough to bake, plant, knit, crochet, paint or sew all the pins I have pinned.  But who cares, I love that site.  Anyone want my attention go to Pinterest and you may find me.   This is where I found the recipe for this moist and delicious Apple Cream Cheese Bread. I have posted in the past a recipe for  blueberry-cream-cheese-bread and the two recipes are very simular.   This recipe will be added to my collection.  The bread is moist and yummy.  I found this on pinterest from Kim at todays creative blog.  Happy Cooking,  Andi 

 

For the bread:
2 apples (cut in small pieces or grate)
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1 1/3 cup flour (Kim used whole Wheat Flour)
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin spice seasoning or cinnamon and nutmeg

Cream Cheese:
6 ounce of cream cheese  (room temp)
1/4 cup sugar
1 egg

Preheat oven to 350 degrees.  Spray your loaf pan with "Pam" spray and line with parchment paper and spray that also.  I like using the parchment paper because you can have the over hang of the paper on the sides and you can use that to help pull the entire loaf out of the baking dish.

Using a mixing bowl add the oil and the sugar and mix.  Add the eggs and the vanilla and mix again. In another smaller bowl add the measured flour, baking soda, salt and the spice.   Whisk these all together then add to the egg mixture and mix.  Add the grated apples and mix.

In the smaller bowl combing the ingredients for the cream cheese mixture and blend.

Place the batter in the prepared loaf pan then add all of the cream cheese mixture and spread around to cover the apple batter. Using a fork or knife, gently swirl the two layers together.

Bake at 350 degrees for about 55 minutes.   Watch so that you don't over bake your bread. Kim covered her bread for the first 30 minutes with a tent made from foil.  Bake until a toothpick inserted into the bread comes clean.    Cool then slice and enjoy

Happy Day and baking, Andi 

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KING ARTHUR FRESH APPLE CINNAMON SCONES

It's winter in Maine, not fall and I still made fresh Apple Cinnamon Scones.  The kitchen smelled so good, all that cinnamon almost reminds one of a apple pie baking in the oven.  Yummy, hot off the old press! Great new scone recipe from King Arthur Flour.  

I got to visit King Arthur this past summer, best vacation I have had.  I was super excited to go.  We spent a week in Vermont along with 6 other couples riding motorcycles and enjoying the beautiful state of Vermont.  The boys were very good at looking around King Arthur, Brian says "you probably feel like I do when I visit a Harley Shop?"  Yup, all excited to be in a cooking store! Mr. Dick asks what do you want, Yea, one of everything!  Starting with the baking sheets, pie tins, oh, and a new bread bowl and ending with a few new wooden spoons.  

So, why not get off that couch and get into the kitchen and whip up a batch of Cinnamon scones. Everyone will be happy.       Thanks for the visit, Andi  



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KING ARTHUR FRESH APPLE CINNAMON SCONES     YIELDS 12


2 3/4 cups all purpose flour

1/3 cup sugar

3/4 tsp salt

1 Tbsp baking powder

1 tsp cinnamon or Apple pie spice

1/2 cup cold butter  (8 Tbsp) 

3/4 cups chopped fresh apple in 1/2 inch pieces and you can leave the skin on  about half of a medium apple

3/4 cups cinnamon chips

2 large eggs

1 tsp vanilla

1/2 cup applesauce, unsweetened preferred  (I used sweetened)

TOPPING:

3 Tbsp coarse white sparkling sugar

1/2 tsp cinnamon

Hanging in the store of  King Arthur 

Using a large mixing bowl add the dry ingredients, flour, sugar, salt, baking powder and spice and whisk this together.   Work in the butter using a pastry tools or a fork until the mixture is crumbly.   

Stir in the chopped apple and the cinnamon chips

Before baking 

In another smaller bowl add the eggs and mix and then add the vanilla and the applesauce and add this to the flour mixture.  Only mix enough to combine the two.   Don't over mix.  Keep stirring it will come together. Dough is very thick.   It's ok to see pieces of butter.   Divide the dough into 2 even balls of dough.  Cover a large baking sheet with parchment paper and gently pat each of your balls of dough into a 5 -51/2 inch circle and about 3/4 inch thick. They suggested to flour the parchment paper, i didn't.  Do this on the same baking sheet with each ball of dough. Brush each circle with milk and sprinkle the tops with the sugar and cinnamon mixture.   I used a pizza cutter and cut each circle into 6 wedges.  Gently pull each cut section away for each other leaving about a 1/2  inch space between each cut piece.  Place in freezer for 30 minutes,  uncovered.   While the scones are chilling, preheat oven to 425 degrees.  Bake for 18 to 22 minutes or until golden brown.  Do not over bake them always watch your oven.    Remove from oven allow to rest and cool a bit then serve warm and enjoy 

And all I got was a HAT!  

                                                 Happy Baking my friend, Andi   

                                                         the wednesday baker

These guys greeted  us at the local farm stand

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BUTTERNUT SQUASH CASSEROLE

Bringing back a favorite from last years Thanksgiving, I will be making this again in a few days, can't wait.   Happy Thanksgiving to everyone. Have a happy and safe day...........

Do you all like squash? Most do, and it's a staple when planning our Thanksgiving menu. I wouldn't have a Thanksgiving without it along with Aunt Grace's Fruit Salad. I am suggesting to you, if you have never made this type of casserole before, you will not be disappointed. This is the best of the best. I made this this past weekend as a trial for the big feast. I will be making this dish and doubling the recipe. I will also urge my sweet Morgan to try it. She is not a squash eater! I'll eat her portion.....So here goes, read thru the entire recipe before starting this, a few substitutions can be made. I would also suggest going to Chris's blog. Her photgraphs make me drool.  I want to make so many recipes that she has on her page. I printed off a few, Peppermint Fudge, Starbucks Cranberry Bliss Bars, Honey Rice Treats, Apple chips, and Nutcracker Brownies and the list continues.   
Happy Baking and a wonderful Thanksgiving to all my sweet readers.   You all make me happy.......Andi

Butternut Squash Casserole with Streusel Topping
melecotte.com


Look at all that sweetness on top! Yummy

2 lbs of butternut squash
1 tbsp of coconut oil or olive oil  ( I used olive oil)
1/2 tsp ground black pepper
1 tbsp butter (or canola spray)
3/4 cup coconut milk or Cream  (I used light cream)
1 egg
1/4 cup chopped nuts, pecan, hazelnuts,  (I used pecans)
1/2 tsp ground ginger
1/2 tsp salt
1/4 cup brown sugar  (optional, I like sweet things)

Streusel Topping:

1/2 cup hazelnuts, or pecans ( I used pecans)
1/4 cup brown sugar, packed
2 Tbsp flour
1/4 tsp ground ginger
2 Tbsp butter, melted

1. Preheat oven to 400 degrees.

2. Lined a rimmed baking sheet with foil or parchment paper, peel the squash and cut into chunks. Toss the squash with oil, salt and pepper. I placed this all in a plastic bag then squished it around to cover each piece. Lay this on the prepared baking sheet and bake until just tender and golden brown, about 20-30 minutes. Timing will depend on the size of the cut squash.

3. Remove from oven and transfer to a wire rack to cool. Reduce oven to 350 degrees. When the squash is cool enough to handle, using a bowl and mash the squash with a fork and set aside.

4. Butter a one quart casserole dish, and set aside.

5. In a bowl whisk together the egg, milk, nuts, ginger and salt. If you prefer add the brown sugar to this for a sweeter dish. Add the mashed squash and mix all together. Pour this mixture into the buttered casserole dish.

6. In the same bowl, add the streusel topping ingredients. Sprinkle evenly over squash mixture. Bake at 350 degrees for 35-40 minutes until golden brown.



Chris's notes:

* If a sweeter casserole is preferred, add up to 1/4 cup brown sugar to the squash mash before adding the coconut milk.
* You can use any milk, coconut, yogurt, cream or lowfat milk.
* Any nut will work, pecans, almonds, cashews or walnuts.
*You can substitute this with sweet potatoes, parsnips, rutabaga or turnips. (beware of moisture level of turnips)
* If you're going for an individual presentation, rather than family style, fill 4-6 ramekins.

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featured on lets-do-brunch    thank you, this is a favorite of mine...............even over a cookie