I thought I remembered a recipe for Cranberry Walnut bread in my Julia Child - Dorie Greenspan book, so I ran and grabbed it. Turns out it's Cranberry-Walnut Pumpkin Loaves. This recipe takes two days to prepare, so plan ahead and don't plan on being in a hurry. It's good for a rainy weekend. Cranberry-Walnut Pumpkin Loaves From Baking With Julia by Dorie Greenspan Makes 3 small loaves 2 2/3 to 3 cups bread flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon salt 2 tablespoons tepid water (80 - 90 degrees F.) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room temperature 1/3 cup sugar 8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see Note) 1 large egg, at room temperature 3/4 cup walnut pieces, toasted 1 cup plump golden or dark raisins 2/3 cup cranberries (if frozen, thaw and pat dry) Mixing and Kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed. Pour the water into a small bowl, sprinkle in he yeast, and whish to blend. Allow the yeast to rest until it's creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of the bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way a brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will pop and stain a patch of dough red; think of this as charming, and proceed.) First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees on an instant-read thermometer. (This will take as long as 3 to 4 hours - don't rush it.) If you don't have an instant-read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 3/4 x 3 1/4 x 2-inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7-inch rectangle; keep a short end facing you. Starting at the top of eacch rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then place each roll, seam side down, in a prepared pan. Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled - it will rise to just above the rim of the pans. Baking the bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake theloaves for about 30 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing: The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature. Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 degree F. oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 ounces of cooked pulp. Sally

I've been collecting them lately, here are some you can try. I had more but accidentally deleted them :^( Zucchini with Lemony Crumbs Serves 4 Active time: 20 minutes Start to finish: 40 minutes 2 lb zucchini, coarsely grated 3/4 stick unsalted butter, divided 1 1/2 cups coarse breadcrumbs (from day old baguette) 1 1/2 tsp grated lemon zest 1 tsp chopped thyme 2 garlic cloves, minced Toss zucchini with 3/4 tsp salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture. Melt 3 Tbsp butter in a 12-inch heavy skillet over medium heat, then cook breadcrumbs, zest, thyme and 1/8 tsp salt, stirring until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 Tbsp butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and sauté until softened slightly, 2 to 3 minutes. Serve zucchini topped with breadcrumbs. Grilled Zucchini Pepper Salad Serves 4 Active time: 20 minutes Start to finish: 1 hour 1 1/2 lb zucchini, cut lengthwise into 1/4" thick slices 2 red bell peppers, quartered 1/4 cup extra virgin olive oil, divided 2 Tbsp balsamic vinegar 2 tsp packed light brown sugar 2 Tbsp chopped basil Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) or heat a 2-burner grill pan over medium heat until hot. Toss vegetables with 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces. Whisk together vinegar, brown sugar, 1/4 tsp salt, 1/8 tsp pepper and remaining 2 Tbsp oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend. Zucchini Lime Slushee Makes 4 drinks Active time: 10 minutes Start to finish: 10 minutes 2 medium zucchini, chopped 1/2 cup superfine granulated sugar 1/4 cup fresh lime juice 3 cups ice cubes zucchini slices for garnish Purée zucchini with sugar, lime juice, and 1/8 tsp salt in a blender. Add ice and blend until ice is finely crushed. Serve in 10-oz glasses. Zucchini Whoopie Pies Makes 12 (dessert) Active time: 30 minutes Start to finish: 1 hour FOR CAKES: 2 cups coarsely grated zucchini (10 ounces) 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup well-shaken buttermilk 1 teaspoon pure vanilla extract 1 stick unsalted butter, softened 1 cup packed light brown sugar 1 large egg 1 cup walnuts (4 ounces), chopped FOR FILLING: 1 (8 ounce) package cream cheese, softened 1/2 stick unsalted butter, softened 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract Scant 1/2 teaspoon salt MAKE CAKES: 1. Preheat oven to 350 degrees F with racks in upper and lower thirds. Butter 2 large baking sheets. 2. Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture. 3. Whisk together flour, baking soda, spices, and salt until combined. Whisk together buttermilk and vanilla in a small bowl 4. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. 5. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini and walnuts until just incorporated. 6. Spoon 1/4 mounds of batter 2 inches apart on baking sheet. Bake, switching positions of sheets halfway through, until tops are puffed and golden and spring back when touched,18 to 22 minutes. Transfer with a spatula to a rack to cool completely. MAKE FILLING: 1. Beat together cream cheese, butter, confectioners' sugar, vanilla, and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes. ASSEMBLE PIES: 1. Spread a rounded 2 Tbsp filling on flat sides of half of cakes and top with remaining cakes. Note: Whoopie pies keep, chilled in an airtight container, 3 days. Bring to room temperature before serving. ZUCCHINI BROWNIES TIME: Prep: 20 min. Bake: 35 min. + cooling: 1 cup butter, softened 1\-1/2 cups sugar 2 eggs 1/2 cup plain yogurt 1 teaspoon vanilla extract 2\-1/2 cups all\-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 cups shredded zucchini FROSTING: 2/3 cup semisweet chocolate chips 1/2 cup creamy peanut butter In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. Pour into a greased 13\-in. x 9\-in. baking pan. Bake at 350° for 35\-40 minutes or until a toothpick inserted near the center comes out clean. For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars. Yield: about 1\-1/2 dozen. http://www.tasteofhome.com/recipes/Zucchini-Brownies?pmcode=SL981VH05M&_mid=236200&_rid=236200.220100.28120 ~~~~~~~~~~~~~~~~~~~~~ Zucchini Bread 3 eggs 3/4 C vegetable oil 2 C sugar 2 tsp vanilla 2 C shredded zucchini (1 \- 2 good size ones) 1 \- 8\-oz can crushed pineapple, drained 3 C all\-purpose flour 2 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp baking powder 3/4 tsp nutmeg 1 C chopped nuts 1 C raisins Mix first 6 ingredients together. Sift together flour, soda, salt, cinnamon, baking powder, and nutmeg (if youre using nutmeg). Add remaining ingredients. Mix all together. Baking options: Pour into two 4? X 8? well\-greased loaf pans and bake at 350 for an hour. Or Pour into four to six well greased mini loaf pans and bake at 350 for about thirty minutes, or until centers are no longer soft.

My mother made acorn squash the entree by baking it cut side down in about a quarter inch of water for about 25-30 minutes, turning it over, and stuffing it with a favorite traditional bread stuffing. At this point, she baked it another 30 minutes or so. Before serving the squash she topped each half with 3 browned link sausages. It was such a delicious fall meal! I haven't made it in years but plan to do so again soon.

Eld6161, My chicken broth, that I make, could very easily be made vegetarian, just omit the chicken. You want celery, carrot, onion, garlic, and parsley. I save and freeze the scraps from other meals, but you could just use the whole vegetables. Cover with a good amount of water and simmer for an hour or so uncovered until it reduces. Strain through a sieve and freeze in 1/2, 1, and 2 cups containers. This makes a very mild broth. My dressing is a cornbread and stale sandwich bread dressing. If you want it, I will post. I use oysters, but have left out for grandson who is allergic. Use rice milk for moisture. Some vegetarians do eat fish and some don't. Like others said, by the time you use enough poultry seasoning, extra thyme, rosemary, and sage, that is what you taste. I would probably add some of the stronger mushrooms. What is the one everyone grills whole?