Acorn Bread Recipes

STUFFED ACORN SQUASH

Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

Ingredients

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

ACORN BREAD

Acorn Bread image

Find directions for making acorn meal here - Recipe #267533. This is great served with elderberry or dewberry jelly.

Provided by Nyteglori

Categories Quick Breads

Time 35m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

1 cup acorn meal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar (or honey)
1 cup white flour
1 egg, beaten
1 cup milk
3 tablespoons oil

Steps:

Mix acorn meal, baking powder, salt, sugar and flour.
Separately, to the beaten egg add milk and oil.
Stir this gently into the dry mix, then pour into a well-greased pan.
Bake your dough at 400°F for 30 minutes.
Top with butter when it comes out of the oven.
For muffins pour into muffin tin until 2/3 full and bake 20 minutes.

Nutrition Facts : Calories 1198.7, Fat 55.9, SaturatedFat 13.4, Cholesterol 245.7, Sodium 3606.8, Carbohydrate 148.2, Fiber 3.4, Sugar 38.5, Protein 27.2

ACORN BREAD

Acorn Bread image

Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes.

Provided by KnittinKitten

Categories Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

1 cup acorn meal
1 cup flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 eggs, beaten or 1 egg substitute
1 cup milk (I use soy or rice milk- works fine)
3 tablespoons oil

Steps:

Heat oven to 400 degrees.
Grease a loaf pan.
Sift together dry ingredients in a bowl.
In a separate bowl, combine egg, milk, and oil.
Combine dry and liquid ingredients.
Stir just enough to moisten dry ingredients.
Batter will be a bit lumpy.
Pour into a greased pan, bake at 400 degrees for 30 minutes.
Acorns are very easy to use, similar to chestnuts.
First examine the acorns as you pick/gather them.
Throw away any that are wormy/moldy/cracked/etc.
Next, shell them.
Early in the season (August-September) the shell is usually soft enough to cut through.
Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle.
Taste the raw acorns- if they are bitter, they need to be boiled.
Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water.
When the water no longer turns brown (looks a lot like tea), the acorns are ready.
The next step is to roast the acorns slightly.
Use a warm oven, no more than 250 degrees.
Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer.
Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts.
They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.

Nutrition Facts : Calories 1203.7, Fat 55.7, SaturatedFat 12.6, Cholesterol 220.2, Sodium 3534.7, Carbohydrate 151.5, Fiber 3.4, Sugar 38.2, Protein 27.2

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