By Jerilyn Schrock
Fall is here!
You can feel it in the crisp, cool morning air
and see it in the golden tint of the leaves.
We’re starting to think of hot cider and fresh baked goods;
warm sweaters and bonfires.
The pumpkins are ripening and harvest season is winding down.
This season, I seem to have an overabundance of pumpkins and squash, so I turned to Simply in Season Tength Anniversary Edition cookbook, which did not disappoint!
A marketing co-worker, Josh Byler, brought in some Winter Squash Bars (p. 267) a few weeks ago and we all highly approved, so here’s the next recipe I plan to make. You can use any of a variety of winter squashes, more info here.
Winter Squash Bars
Moist and not too sweet. These bars freeze well.
2 cups / 500 ml winter squash or pumpkin, cooked, puréed
1 1/2 cup / 375 ml sugar
3/4 cup / 175 ml oil
1 teaspoon vanilla
1/2 teaspoon salt
BEAT TOGETHER IN A MIXING BOWL.
1 cup / 250 ml flour
1 cup / 250 ml whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
MIX IN. POUR INTO LIGHTLY GREASED 11 X 17 INCH / 28 X 43 CM JELLY ROLL PAN.
BAKE IN PREHEATED OVEN AT 350°F / 180°C FOR 25 TO 30 MINUTES.
Yields 24 bars
ELLEN DAVIS-ZEHR AND DENNIS ZEHR, TISKILWA, ILLINOIS
There are so many great pumpkin and squash recipes in this book!
Let us know which one is your favorite.
Remember, Simply in Season also makes a great Christmas gift. The recipes are year-round, and every time someone cooks out of the book may they think fondly of the giver and perhaps bless them with a prayer.
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Sales and Marketing Manager
Herald Press Division
Photos by staff