​**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. ​  But, all opinions expressed are my own.    ​​​​

     Hurray Fall!  The time of year when there are things baking and leaves falling and lots of cool looking veggies in the stores and backyard campfires and eating chili and cornbread! 
      Wait!  Let's stop right there with the cornbread part.  I have not really been a big fan of cornbread throughout my life.  It is often dry and crumbly, which I can deal with in chili but not in any other way. Or, it has jalapenos mixed in it, which makes it too spicy for my taste.  Then, for awhile I made the cakemix kind of cornbread, which made it more moist, and sweet, but let's face it, I was eating cake with cornmeal in it.  So, nothing really satisfied me when it came to cornbread.  Now, fast forward to this year and our annual church Halloween party and chili cook-off.  I signed up to bring cornbread.   Don't ask me why.  It had become a challenge to me, I guess.  I started thinking and thinking about what I could do to make a really good cornbread.  Then, I realized that in my refrigerator I had some leftover winter squash begging to be used.  It was from the turban squash I had used in this recipe.  I wondered to myself if that squash would work in my cornbread?  Oh My Goodness!  I have created the best cornbread ever!

     First of all, the turban squash has a very mild flavor, so the taste is very subtle in the cornbread.  But, it added such moistness and the bread came out fluffy and amazing to eat with chili.  As a side bit, it can't hurt to sneak a little vegetable into your cornbread! 
     If you don't have some puree already ready to be used in your recipe, I suggest baking your squash for about an hour or so at 350 degrees, then cutting it open, scooping out the seeds and pureeing the flesh.  It is super easy to do. (It is especially nice to do on a rainy day because it really makes you feel like you are doing an autumnal thing.)  You don't have to use just turban squash.  Butternut, acorn or even pumpkin should do the trick.  The color and flavor may vary slightly though.

Winter Squash Cornbread

I hope that you will give it a try!  You won't regret it! Try it, let me know what you think! (And share please!)

**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. ​  But, all opinions expressed are my own.    ​​​​

      Saturday was a leisurely morning for my husband and I.  When we woke up, I went into the kitchen to make a nice breakfast.  Since I had some sprouted wheat flour all ready to go, I decided to make these yeasty Angel Biscuits with it.  Usually they should rise for about an hour before baking.  I only gave mine about 30 minutes as I prepared everything else, but they were still delicious, if not as high.  You can actually make this recipe with white flour, but something about using sprouted wheat makes it feel okay to eat 3 (or 4) of them in a row! 

Sprouted Wheat Angel Biscuits

     I hope you give these a try!

     Also, don't forget that this Saturday will be our Pie Night, both real and virtual!  Be sure to join us at 6:30 PM! Go to our Facebook page and get the details under events! We will be going live on Facebook and if you lets us know that you are there, we will send to a code to get our new Pie E-book that we are launching at a huge discount!  It will be just in time for Thanksgiving! 
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Living in the desert is particularly depressing when September rolls around and the highs are still hitting 110. In other parts of the world temperatures are cooling, leaves are changing colors, and people are pulling out scarves and long sleeved shirts to wear to keep them warm.

At this time of year, I envy those people. That is when I need pumpkin things the most. As you may recall, we now have a several years supply of canned pumpkin. I cannot tell you how happy that makes me. Well, since we also have a little one running around (okay crawling around for now, but it won't be long until those little feet are running) and I buy bananas much more frequently now.

However, I personally have never been a huge banana eater. I usually forget I have them until they are perfect for banana bread. So, since our little BP is the main banana eater in the house, we still end up with plenty of banana bread ready bananas.

Well, presto, my pumpkin needs combined with our leftover banana to make this tasty, moist, pumpkin banana bread!

As you well know, pumpkin bread is amazing on it's own, as is banana bread. However, with the pumpkin and banana bread powers combined, this pumpkin banana bread is unstoppable! You will be too, when it comes to eating it!

As I devoured my loaf I pretended it was 65 degrees outside instead of 105. It was a great escape from reality.

I better go make more because the high tomorow is supposed to be 107.

​Happy baking!

Here are some of my favorite items to use while making this recipe!

Pumpkin Banana Bread