September Recipe Group- Fall Pot Luck

Read below for the goodies brought to the September Recipe Group Fall Pot Luck:

Pumpkin Bread (Shared by Laurie Parker)

Makes 2 loaves or a very full bunt pan

Ingredients

3 1/2 cups whole wheat flour

2 1/2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

2 teaspoon ground nutmeg

1 tablespoon ground cinnamon

2 tablespoons molasses

2 cups pumpkin puree

1 cup vegetable oil

2/3 cup milk

Directions

1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans or one bunt cake pan.

2. In a large bowl, stir together the flour, sugar, baking soda, salt, nutmeg, and cinnamon. Add the molasses, pumpkin puree, oil, and milk, and mix until all of the flour is absorbed. Divide the batter evenly between the prepared pans.

3. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.

This is actually Lori Luff's recipe and I am not sure what it is called
(Shared by Tiffany Robb -- the perfect substitution for Sweet Yams at Thanksgiving... so good!)

1 butternut squash
1 cup sugar
1 1/2 cup milk
1 tsp. vanilla
1 pinch salt
2 T. flour
3 eggs
1/4 cup melted margerine
TOPPING:
1/2 (16 oz.) pkg. vanilla wafers, crushed
1/2 cup margerine melted
1 cup brown sugar
Directions:
1. Peel squash with peeler, put in microwave and cook on high until softened (2-3 minutes). Cut in half, scoop out seeds and cube. cook cubes in large pot of boiling water until tender, about 15 minutes.
2. Drain & Mash squash. Combine 3 cups mashed squash and reamaining casserole ingredients and pour into 9x13 pan.
3. Bake in preheated oven for 45 minutes or until set.
4. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margerine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

No-Knead Bread

(Shared by Brooke)

(Picture from restaurantwidow.com)

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.