Delicious and easy. I didn't have enough applesauce so I added a drained can (small) of fruit cocktail (minus the cherries - yuk!). I substituted chopped walnuts for the raisins. Brought it to a gathering and had several requests for the recipe.

Reviewed On: Nov. 15, 2011

This recipe is very similar to one that I use to make bread and butter cucumber pickles every summer. It's delicious. I've given several jars away already. It made 6 full pints, although I may have had closer to 3 pounds of squash. Because I knew I had more squash than the recipe calls for, I increased the sugar and vinegar proportionately. We'll be happy to have this in the cellar all winter. Thanks for the recipe.

Reviewed On: Oct. 12, 2011

I made this yesterday using my bread machine. Doubled the ingredients as others suggested (didn't quite double the ricotta - used a little less than 1 cup). It made a delicious loaf of bread. The taste and texture were both good. Next time however, I think I won't bake it in the bread machine. The quantity of dough when it finishes kneading and rising looks like many other doughs I've made in the machine, but after it baked the loaf was overflowing the sides of the bread pan. It's possible that 2 t. yeast was a little too much. Cutting back on the yeast might have been a good thing to do but it's not likely that I'll do much experimenting with this. So, because it's such a good recipe, I think I'll make the dough in the machine, then take it out and divide it between two bread pans and bake in the oven. It was a terrific way to use up some ricotta without having to make pastry or lasagna - both of which we like, but for two older people watching their diets, we don't need.

Reviewed On: Jul. 28, 2011