njoynbakin Recipe Reviews (Pg. 1) - Allrecipes.com (187604925)

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Butternut Squash Casserole

Reviewed: Sep. 16, 2014
You must try this butternut squash casserole- it turned out SO scrumptious! I followed the advice of reviewers who said to add some spices, and it turned out like a butternut squash crisp or pie, because when I ate it cold just now, it tasted like one of the best pumpkin pies I've ever had. DEFINITELY would work as a dessert, served cold, or Thanksgiving-type side dish, served hot. And it's that delicious crunchy/chewy topping that makes it better than a pie crust! Here's how I made it: Cut the squash in half lengthwise & remove seeds. Place the halves face down in a baking dish and bake at 375 degrees for 45 min. to 1 hour. Remove and scoop out flesh with a large spoon- rind should peel off easily. In a large bowl, mash squash with a potato masher until really smooth, and remove any stringy squash pieces that you may see. Add the remaining casserole filling ingredients. Also, add: 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice Stir mixture by hand, until smooth, before pouring into the baking dish. Don't bake yet! For the topping, use a little more than 3/4 cup, rather than 1 cup of brown sugar, so it's not overly sweet. Sprinkle the topping evenly over the casserole before baking the whole thing for 45 minutes. The topping will get dark brown on points, but it won't overcook. Enjoy!
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Children's Gingerbread House

Reviewed: Dec. 16, 2012
This gingerbread house turned out really well and it looks really cute! The dough after it hardens overnight is of a strong consistency so you're not afraid it won't hold up for the building process. Definitely would recommend you add 1 or 1 and 1/4 cups additional flour to the dough recipe before attempting to roll it out, or it'll be one sticky mess. And plenty of dough on the rolling board/roller is a must. Roll the dough to 1/4" thick or slightly thinner. Make sure that the cut-out gingerbread house pieces are matching up with the cardboard cut-outs AFTER placing them on the baking sheet. I did this, & mine didn't need to be trimmed at all after baking. And with the gingerbread dough left over, I was able to get 5 little gingerbread boys using my cookie cutter & an extra end wall (spare in case one didn't hold). Now the powdered sugar called for (4 16 oz. bags) is a little too much- had 2 full cups of sifted powdered sugar left over & if I'd tried adding all of it to my icing for the house decorating, it would have broken my mixer. The gingerbread is pretty good tasting, though it's main function is as a building material. This would be a great Christmas project for you to work on with your kids, especially putting all the candies on. Thanks for sharing this recipe, Ruth!
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