Planning ahead.

It is never too early to start planning for the holidays, which is why I have already ear-marked two new recipes to be part of the Nolte family Thanksgiving festivities.   I tried both of these recipes this weekend and I am confident that my dad will welcome the addition of the herbed whipped squash to our Thanksgiving table.   As for the rest of my family, I am certain they will agree that the buttermilk-cinnamon muffins I am bringing for breakfast are some of the best muffins they have ever eaten.    I love eating good food with the people I care about the most! 

Herbed Whipped Squash

1 large butternut squash, baked (about 3 cups cooked)

1/4 cup butter or margarine, melted

1/2 teaspoon dried tarragon leaves

1/8 teaspoon salt

1/8 teaspoon black pepper

Scoop cooked squash out of shell and place in mixer bowl.  Attach bowl and wire whip to mixer.  Turn to speed 4 and beat about 30 seconds.  Add all remaining ingredients.  Turn to speed 2 and mix about 30 seconds.  Turn to Speed 4 and beat about 2 minutes.

Serving: 1/2 cup, about 107 calories.

Cinnamon-Buttermilk Muffins

For the muffins:

7 Tbs. unsalted butter, at room temperature

2/3 cup sugar

1 egg

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp salt

1/2 tsp. nutmeg

1/2 cup buttermilk

1 1/2 tsp. vanilla extract

For the topping: 

2/3 cup sugar

1 Tbs. ground cinnamon

6 Tbs. unsalted butter, melted 

1.Preheat the oven to 350 degrees.  Line pan with muffin cups.  

2. Combine the butter and sugar and beat on medium speed until light and fluffy.   Add the egg and beat well until pale and smooth.  

3. In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.   Add to the batter mixture in 2 additions, alternating with the buttermilk and vanilla.  Stir just until evenly moistened.   The batter will be slightly lumpy.  

4. Spoon the batter into the prepared muffin cups, filling each three-fourths full.  Bake until the muffins are golden, dry and springy to the touch, 20-25 minutes.  Let cool for 5 minutes.   Transfer muffins to wire rack to finish cooling.  

5. To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon.  Put the melted butter in another small bowl.  Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly.   Immediately dip the top in the cinnamon and sugar mixture, coating it evenly.   Transfer the muffin, right side up, to the rack.  Repeat with the remaining muffins.  Let cook completely before serving.  Makes 9 muffins.