|Art of Quick Breads|
|by Beth Hensperger|
Fresh, welcoming and phenomenally easy to prepare, quick breads offer a flexible way for busy cooks to serve homemade bread with every meal.
Results 1 - 10 of 503 for breaded yellow squash
Beat sugar, oil, ... blended. Stir in squash and nuts. Turn ... pan. Bake at 350°F for 1 hour and 20 minutes or until done. Wrap in silver foil when cool.
Wash and slice 3 or 4 Summer squash. Mix with ... and toss with bread crumbs to mix. ... 325°F for 30 minutes or until squash is tender and cheese is bubbly.
Combine first 5 ... well. Stir in squash. Add dry ... degrees for 50 minutes or until wooden toothpick inserted in center comes out clean. Yields 1 loaf.
Combine dry ingredients ... mix well. Add squash, eggs and ... 13 inch pan. Bake at 375 degrees for 25 minutes. If using glass pan reduce heat 25 degrees.
Combine the first ... in the shredded squash. Add dry ... in center comes out clean. Cool in pan 10 minutes; remove to wire rack to cool. Yield: 1 loaf.
Combine first 5 ... well. Stir in squash. Add dry ... center comes out clean. Cool in pan 10 minutes; remove to wire rack and cool completely. Makes 1 loaf.
Mix eggs, oil, sugar, and vanilla with mixer. Add other ingredients. Mix with spoon. Bake at 325°F for 45 to 60 minutes for a loaf or 30 to 35 ...
Preheat oven 350°F. Boil squash and onions until ... ingredients in oven proof dish and bake 30 – 40 minutes or until golden bubbly. . Wiebelt - Harvey, La.
Wash squash, trim off ... quart casserole. Combine bread crumbs, cheese, butter ... mixture. Top with bacon. Bake at 300°F for 30 minutes. 6-8 servings.
Boil squash in salted water ... greased casserole; top with butter dots and a few bread crumbs. Bake at 400°F for 30 minutes or until firm. Makes 6 servings.
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