We got an early crop and I'm baking today

Our Apple/pear (Chinese pears) came in a little early this year so I'm just about to start peeling. They have a much lighter flavor than apples but they lend themselves quite well to a Cinnamon ladened quick bread. I'm hoping to turn out at least eight. I'm also hoping to match that in zucchini breads as well. I have a few huge zukes already picked and a few more still growing in the garden. My bumper crop this year was Spaghetti Squash...I may be making some savory spaghetti squash pies tomorrow with lots of parm but I see no reason to fear trying some sweet treats as well. I'm gonna bake some up tonight and maybe get around to doing that tomorrow. I still have a few weeks to go before I give up on the tomatoes and start the green tomato cakes. I'm hoping the pears will stay on the tree for another week. What we don't eat out of hand, I'll turn into sauce.

And I'll be making a few of these treats with my stash of carbquick and splenda/agave mix. so I can enjoy a slice or two.

I'm just waiting now for the SO to get back from the store with the flour and sugar and by the end of the week the kids in my daughters dorm will be quite happy.

a sweet pie similar to sweet potato or pumpkin would work well for the spaghetti squash flavor-wise. Texture-wise, I'd run it through the food processor well.

Happy baking! I'm jealous of you - the squash bugs and four-legged critters killed/ate all of our zukes, squashes, melons and pumpkins this year (except for three small pumpkins we were able to salvage.)

I bet your kitchen is gonna smell fabulous! Mmmmmmm! :hi:

I had access to a tree in the city, but there isn't one in the garden here. I'll keep that idea in mind, though! Pear bread yum. What kind of flour are you using?

But there is a persimmon tree here. Most of the fruit is falling off before ripening, though.

Yesterday I froze a lot of tomatoes for winter use. Maybe I should have peeled them, but didn't. Just chunked them up and bagged them. Also froze a couple of bags of yellow and red raspberries. We're getting some cool rainy days and then another warm spell, and I don't know how that will affect the raspberry crop. Not badly, I hope.

It's very cool to be in touch with others who are practicing the art of "housewifery" in preserving food.

I'm using half KA whole wheat/white flour...1/2 brown sugar 1/2 white and 1/2 butter/1/2 oil.

I'm thinking about throwing in some Agave necter for some of the sugar but this bread is very moist so I'm not sure about that yet.

http://www.recipezaar.com/whole-wheat-ginger-orange-muffins-374025

I didn't have crystallized ginger so used some freshly grated and it was delicious. :9

http://foodgeeks.com/recipes/recipe.phtml?recipe_id=2901


I actually found a recipe for a fat free/sugar free zucchini bread recipe that I'm going to try making tomorrow. I'm going to use carbquick so it'll be fat free/sugar free/lower carb. :wow: I'm gonna make a miracle---a quick sweet bread I don't have to feel scared to eat. Other than the chemicals in the Splenda...but that's a whole other ball of wax.

http://www.cooks.com/rec/view/0,1825,159179-244193,00.html