How To make Chivey Squash Cakes
Ingredients
4
cup
winter squash, pureed
1
cup
flour
1 1/2
teaspoon
baking powder
1/2
teaspoon
baking soda
1
salt, pinch
1/4
teaspoon
pepper
1/2
teaspoon
ginger
1/2
teaspoon
nutmeg
1/4
teaspoon
allspice
1/4
teaspoon
cayenne pepper
2
each
egg, whites
2
teaspoon
butter, unsalted
1 1/2
cup
buttermilk
3
tablespoon
chives, fresh, chopped
1
tablespoon
oil, olive
Directions:
Combine all the dry ingredients and set aside. In large mixing bowl, combine egg whites and squash until thoroughly mixed. Add softened butter. Stir in 1/3 of the dry ingredients and 1/2 cup of buttermilk. Continue adding dry ingredients and buttermilk until it is all thoroughly mixed into the water. Add chives. Chill batter in refrigerator for 30 minutes.
Heat oil in skillet. Form cakes out of squash batter and saute until evenly browned on both sides. Serve immediately.
Makes 12 cakes.
How To make Chivey Squash Cakes's Videos
Beth's Gluten-Free Cranberry Sauce Muffins | ENTERTAINING WITH BETH
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BETH’S GLUTEN-FREE CRANBERRY SAUCE MUFFINS
Makes 12 muffins
INGREDIENTS:
2 eggs
1/3 cup (60 g) brown sugar
1/3 cup (80 ml) olive oil
1 tbsp (15 ml) orange zest
½ cup (120 ml) cranberry sauce
2 cups (480 ml) Gluten Free Flour*
2 tsp (10 ml) Rumford Baking Powder (Gluten Free!)
1 tsp (5 ml) salt
1 tsp (5 ml) pumpkin pie spice
½ cup (120 ml) water
½ cup (120 ml) chopped raw pecans
FAVORITE BRANDS OF GLUTEN FREE FLOUR:
Bob’s Red Mill
Trader Joe’s
King Arthur
FAVORITE NON-STICK MUFFIN PAPERS
METHOD:
Preheat oven to 400F/200C.
In a large bowl combine eggs, brown sugar, oil, orange zest and cranberry sauce. Whisk to combine.
In a smaller bowl combine the flour, baking soda, salt, pumpkin pie spice. Mix with a fork to combine.
At the flour mixture to the egg mixture just until combined. Then add the water. Mix to combine.
Let batter sit for 5 minutes for the baking soda to activate.
Place muffin papers in a muffin tin. Spoon batter ¾ of the way full. Top with pecans. Bake for 10-12 minutes until risen and golden brown.
CHEF RV’s HOMEMADE PIAYA!!!
PIAYA
2 cups all purpose flour
⅔ cup oil
4 cups all purpose flour
¼ cup sugar
1 cup oil
1 cup water
pinch of salt
1 tbsp. coco sugar or muscovado sugar
Kenwood Kids Club: Episode 64 - Spicy Squash Soup
Don’t throw those leftover pumpkins away just yet!
This week, in the Kenwood Kids Club, Mr Baker has got the perfect recipe to help you recycle them into a deliciously nutritious soup – just in time for the darker nights and cooler temperatures.
Don’t have any leftover pumpkins? Don’t worry, this recipe works just as well with butternut squash, spaghetti squash or any other type you might fancy… ????
Fancy having a go at Rob's Spicy Squash Soup? Find all of the info you need over on the Kenwood Kids Club website, right here:
If you have a go at Rob's recipe, be sure to share the results with us over on the Kenwood Kids Club website to be in with a chance of winning our Star Baker of the Month competition and getting your hands on a fabulous Kenwood Kids Club goodie bag - including an amazing Kenwood hand mixer! You can enter here:
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Beth's Cheesy Chivey Cornbread Recipe | ENTERTAINING WITH BETH
Learn how to make my classic cornbread recipe, a perfect bread for Thanksgiving!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
LIKE ME ON FACEBOOK
FOLLOW ME ON INSTAGRAM
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
MORE GREAT HOLIDAY RECIPES!
Baked Brie
S'More Pie
Goat Cheese Tartelette Appetizers
Pumpkin Bread
Baked Scallops Au Gratin
Fancy Ham & Cheese Pinwheels
Easy Scones
Roasted Potatoes
French Apple Tart
Apple Turnovers
Elegant French Toast
Profiteroles
Coffee Cake
Easy White Chocolate Mousse
Dad's Chewy Chocolottas
Lobster Thermidor
Beth's Easy Appetizers
Banana's Foster
Easy Almond Croissants
BETH’S CHEESY, CHIVEY CORNBREAD
Serves 8
INGREDIENTS:
1 cup (120 g) flour
1 cup (120 g) cornmeal
¼ cup (50 g) sugar
1 tbsp (15 ml) baking powder
1 ½ tsp (7.5 ml) salt
3 eggs
¾ cup (180 ml) milk
½ cup (120 ml) melted butter
1 cup (120 g) grated pepper jack cheese (separated)
1/3 cup (80 ml) chives
METHOD:
Preheat oven to 350F (176C).
Spray a 9” (23 cm) spring form pan with baking spray and set aside.
In a large bowl, combine the flour, the cornmeal, the sugar, baking powder and salt. Whisk together until combined.
Then add the eggs, the milk, and melted butter. Stir to combine. Then add ½ cup of the cheese and the chives and stir to combine.
Pour into the pan and bake for 15 mins. Then top with the rest of the cheese and bake for 15 mins more or until cheese is melted and golden brown.
Slice into “pie wedges” and serve warm!
NOTE: This can also be made the day before, covered with foil and refrigerated, and then pop in a 300F (150C) oven with foil to warm through for 15 mins. Then remove foil and continue to heat for 5 mins. Enjoy!
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You only Require 4 INGREDIENTS to make THESE!
Hello lovelies, let's make these mini mandazis. They are SUPER SOFT and yummmm, you'll love them.
Ingredients:
-3-1/4 cup self raising flour
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