BREADS 21
“At the end of the growing season, there's always a lot of green tomatoes left. Shred some and use them in place of zucchini in zucchini bread recipe. It is moist and yummy.”
ZUCCHINI PINEAPPLE BREAD
2 loafs
3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained
In a large bowl mix together the eggs, sugar, vanilla, oil and
zucchini.
In a separate bowl mix together the flour, soda, baking powder,
and salt. Add to the zucchini batter and mix well. Stir in
raisins, nuts, and pineapple until just blended. Pour into
2-9x5x3 inch loaf pans.
Bake in a preheated 325 degree F for one hour,
or until browned.
GLAZED PINEAPPLE ZUCCHINI BREAD
1 C. brown sugar
1/2 C. unsalted butter
1 C. shredded zucchini
1 C. canned crushed pineapple, in its own juice, undrained, RESERVE 1 tablespoon liquid for the glaze
2 eggs
2 C. flour, plus extra for dusting pan
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
1/2 C. chopped walnuts
Butter or oil for greasing pan
GLAZE
1/2 C. powdered sugar
1 T. pineapple juice
1 t. corn syrup
1/4 t. ground cinnamon
To make the pineapple-zucchini bread, preheat oven to 350° F. Grease and lightly flour the bottom of a 9 x 5-inch loaf pan. In a large bowl, cream the brown sugar and butter until light and fluffy.
Stir in the zucchini, pineapple and eggs. Lightly spoon the flour into a cup, and level off. Add the flour, baking soda, 1 teaspoon of cinnamon, allspice and salt to the zucchini mixture. Blend well. Fold in the walnuts. Spread the batter into the prepared pan.
Bake for 60-70 minutes, or until a toothpick comes out clean. Cool for 10 minutes and remove from the pan.
GLAZE
combine all the glaze ingredients until smooth. Spoon over top of warm bread.
Makes 1 9-inch loaf.
YOGURT MUFFINS
1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup fruit (or chocolate chips)
2/3 cups yogurt (low or no fat)
2/3 cups skim milk
MIX, do NOT beat, bake for normal muffin temperature, 350 degrees F
COCOA--BANANA MUFFIN
You can also bake these in a loaf pan, add about 5 minutes
more to baking time.
1 1/3 c. flour or 1 c. wheat flour
1 c. oats
1/2 c. brown sugar, packed
1/3 c. unsweetened cocoa
1 tbsp. baking powder
1/4 tsp. baking soda
2 sm. bananas, mashed
1/2 c. low-fat milk
5 1/2 tbsp. butter, melted (1/3 cup)
2 egg whites, beaten slightly
1 tsp. vanilla
Powdered sugar (optional)
Heat oven to 400 degrees. Line 30 miniature muffin cups with
paper baking cups or spray with no-stick spray. Combine first 6
ingredients, mix well. Add combined bananas, milk butter, egg
whites, vanilla; mix until moistened. Fill prepared cups until
almost full. Bake 10 to 12 minutes or until inserted toothpick
comes out clean. Cool. sprinkle with powdered sugar if desired.
Note: 12 medium muffin cups may be used. Baking time 20 to
25 minutes.
Nutritional Info:
1 miniature muffin 71 calories, 18 calories
from fat Protein = 1 g. Carbohydrate = 11 g. Fat = 2 g.
Cholesterol = 0 mg. Dietary fiber = 1 g. Sodium = 80 mg.
BAKED BROWN BREAD
The cornmeal in this light-brown bread gives it an unusual "crunch." Serve cold with cream cheese.
1 cup raisins
2 cups buttermilk
3/4 cup molasses
1/4 cup melted shortening
1 cup graham flour
1 cup white flour
1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees F. Grease a 1-pound-size coffee can. Combine raisins, buttermilk, molasses, and shortening. Sift together dry ingredients; add to raisin/buttermilk mixture and stir until well blended. Pour into greased can and bake 1 hour. Cool 10 minutes, then remove loaf from can to finish cooling.
PINEAPPLE/CARROT BREAD~JeanH
3 cups flour
2 cups sugar
1 cup veg. oil
3 eggs
1 tsp. salt
1 tsp. soda
1 tsp. cinammon
1 cup grated carrot
1 cup crushed pineapple with juice
1 cup walnuts
2 tsp. vanilla
I beat the sugar, eggs and oil with hand mixer, then put the rest in by hand. Bake in two regular size loaf pans at 325° for 50-60 minutes...depending on oven.
PEANUT BUTTER CORN BREAD
1 Square of cornbread
1 spoonful of peanut butter
2 tablespoons of sugar
Spread the peanut butter over the cornbread.Then sprinkle some sugar over the top of the corn bread.
BLUE CHEESE BISCUITS
2 cups self-rising flour
1 (8-ounce) container sour cream
1/2 cup butter, melted
1 (4-ounce) package crumbled blue cheese
Stir together all ingredients just until blended. Turn dough out onto a lightly floured surface. Pat dough to a 3/4-inch thickness; cut with a 2-inch round cutter. Place dough rounds on a lightly greased baking sheet. Bake at 425° for 15 to 18 minutes or until lightly browned. Yield: Makes 12 biscuits
BUTTERNUT SQUASH BREAD
2 packages active dry yeast
1/2 C. warm water (110 to 115)
1-1/4 C. mashed cooked butternut squash
1 C. warm milk (110 to 115)
2 eggs, beaten
1/3 C. butter or margarine, melted
1/3 C. sugar
1 tsp. salt
7 to 7-1/2 C. all purpose flour
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 C. flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in.x4-in.x2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks. Yields: 3 loaves
PUMPKIN BREAD
Makes approximately 12 muffins, 3 small loaves, or 1 large loaf
1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3 eggs
3-4 cups flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips
Preheat the oven to 350. Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in. Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.
WHOLE WHEAT ZUCCHINI BREAD
3 beaten eggs
1 cup vegetable oil
2 cups brown sugar, firmly packed
2 cups ground zucchini
2 tablespoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoons salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped nuts
Mix together eggs, oil, brown sugar, zucchini and vanilla extract in a large bowl. In a separate bowl, combine flour, baking soda, salt, baking powder and cinnamon. Add flour mixture to zucchini mixture, stir until smooth. Fold in nuts. Pour batter into large loaf pan, or two smaller ones. Bake at 325 degrees for 75 minutes, or until a wooden pick inserted in the center comes out clean
ZUCCHINI PISTACHIO CUPCAKES
1 18.25-ounce box Duncan Hines Moist Deluxe Classic Yellow Cake mix
1 tablespoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon pepper
1/4 teaspoon ground cloves
4 large eggs
1/2 cup vegetable oil
1/2 cup milk
1 large zucchini (about 10 ounces), shredded
1 1/2 cups confectioners' sugar
Grated peel and juice of 1/2 lime
1/2 cup roasted, salted pistachio nuts (about 4 ounces), chopped
1. Preheat the oven to 350°. Line two 12-cup muffin pans with baking liners. In a large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves. In a medium bowl, whisk together the eggs, oil and milk. Whisk the wet ingredients into the dry ingredients until smooth; stir in the zucchini.
2. Spoon the batter into the prepared muffin pans, filling each cup two-thirds full. Bake until a toothpick inserted comes out clean, about 20 minutes. Let cool.
3. Sift the confectioners' sugar into a medium bowl. Whisk in the lime peel, lime juice and 1 tablespoon plus 1 teaspoon water until smooth. Cover each cupcake with the glaze and sprinkle with the pistachios.
ZUCCHINI PISTACHIO BREAD
3 eggs, well beaten
1 cup oil
2 cups sugar
2 cups unpeeled grated zucchini
3 teaspoons vanilla extract
1 (3 1/2 ounce) package instant pistachio pudding mix
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 cup chopped walnuts
Mix together first 6 ingredients.
Sift all dry ingredients together and add to first mixture.
Fold in nuts.
Bake in 3 loaf bread pans that are greased or sprayed with Pam.
For glass pans, bake at 325° for 55 minutes, for metal bake at 350° for 55 minutes.
BUTTERNUT SQUASH MUFFINS~Mary/nynana34
They taste a bit like carrot cake, as the two vegetables are very similar - simply swap carrots for squash. Both of them are wonderful carriers of flavors like cinnamon, cloves and vanilla. The skin of a butternut squash is deliciously chewy and soft when cooked, so there's no need to peel it off.
14 ounces butternut squash, skin on, deseeded and roughly chopped
2 1/4 cups light soft brown sugar
4 large free-range or organic eggs
Sea salt, optional
2 1/2 cups all-purpose flour, unsifted
2 heaping teaspoons baking powder
Handful of walnuts, chopped
1 teaspoon ground cinnamon
3/4 cup extra-virgin olive oil
FROSTED CREAM TOPPING
1 clementine, zested
1 lemon, zested
1/2 lemon, juiced
1/2 cup sour cream
2 heaping tablespoons icing sugar, sifted
1 tsp vanilla
Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
As soon as the muffins are in the oven, make your runny frosted topping.
Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl.
Add the sour cream, icing sugar and vanilla and mix well.
Taste and adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
Sprinkle the rest of the clementine zest on top.
CHEESE BISCUITS
1 tube of jumbo buttermilk biscuits
1/4-cup Italian Dressing
1/3-cup grated Parmesan Cheese
1/2-cup freshly shredded Mozzarella Cheese
Separate biscuits; dip the top of each in salad dressing, then in Parmesan cheese. Place cheese side up on an ungreased baking sheet.
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