Name: Yellow Squash Gingerbread
Ingredients: 2 c Coarsely shredded yellow squash, (3/4 pound); 2 1/2 c All-purpose flour; 1/3 c Firmly packed brown sugar; 2 ts Baking soda; 2 ts Ground ginger; 1 ts Ground cinnamon; 1/2 ts Ground allspice; 1/2 ts Ground cloves; 2/3 c Molasses; 3 tb Vegetable oil; 1 ts Vanilla extract; 1 Egg, lightly beaten; 1 Egg white, lightly beaten; Vegetable cooking spray; 1 tb Powdered sugar

Throughout Scripture, God is seen as a faithful, devoted Husband who is intensely jealous for an exclusive relationship with His wife… The next time you sin, picture your husband (spouse) locked in a passionate embrace with a woman he met over the Internet… Try to feel the intensity of the shock, the rejection, the pain, the anger that would well up from the innermost part of your being upon discovering the truth. Then realize that what you would experience would be just a minuscule glimpse of the way God feels about our sin.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Breads	18	Servings

INGREDIENTS

2	c	Coarsely shredded yellow squash, (3/4 pound)
2 1/2	c	All-purpose flour
1/3	c	Firmly packed brown sugar
2	ts	Baking soda
2	ts	Ground ginger
1	ts	Ground cinnamon
1/2	ts	Ground allspice
1/2	ts	Ground cloves
2/3	c	Molasses
3	tb	Vegetable oil
1	ts	Vanilla extract
1		Egg, lightly beaten
1		Egg white, lightly beaten
		Vegetable cooking spray
1	tb	Powdered sugar

INSTRUCTIONS

Place squash on several layers of paper towels; cover with additional paper
towels. Let stand 15 minutes, pressing down occasionally to remove
moisture; set aside.
Combine flour and next 6 ingredients in a large bowl; stir well. Add
squash; stir well, and make a well in center of mixture. Combine molasses
and next 4 ingredients in a bowl; stir well. Add to dry ingredients,
stirring just until moistened.
Pour batter into a 9- x 5- x 3-inch loafpan coated with cooking spray. Bake
at 350 deg for 55 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan 10 minutes on a wire rack; remove from pan, and cool
completely on a wire rack. Yield: 18 servings (serving size: 1 [1/2-inch]
slice).
Per serving: 141 Calories; 3g Fat (17% calories from fat); 2g Protein; 27g
Carbohydrate; 10mg Cholesterol; 153mg Sodium
Serving Ideas : Sprinkle with powdered sugar.
Recipe by: Cooking Light, May/June 1993, page 144
Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.

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