I had never made this before, I had seen it made by my Mother and Sister as a kid, but never actually done it myself. I have to say, it is really easy! and seems to be a huge hit! So, try it if you have not. If you have never had zucchini bread it is very much like spice cake. MMM This recipe is based off of the one I found in the Fiddler's Canyon Relief Society Cookbook. I made two alterations to the recipe from the way it was printed 1) I did not put in nuts 2) two I increased the amount of cinnamon and vanilla and added nutmeg. So, if you want a good basic "traditional" recipe, just google one, but this one is really quite good, even if I do say so myself.
Preheat oven to 325'
Prepare 2 small loaf pans, grease them with margarine or butter. I do not add flour as I do to most other cakes.
2 cups peeled and shredded zucchini
3 eggs
1 cup oil
2 cups white sugar
3 tspn vanilla
3 cups all-purpose flour
1 tspn baking soda
1/4 tspn baking powder
1 tspn salt
3-4 tspns cinnamon
1 tspn nutmeg
Mix wet and dry ingredients separately. I prefer to put the dry in my mixer and then beat the eggs sugar and oil together by hand adding them to the already blended dry ingredients. After mixing those I add the zucchini. After it is all well mixed pour evenly between the two prepared loaf pans.
Bake for about 60 minutes, mine takes a little longer but I have quite small pans, just start checking it at about 50 minutes and cook until a thin knife comes out clean. Leave in pans to cool for 10-20 minutes before turning out to cool on a wire rack. Enjoy!
Wednesday, July 11, 2012
Stuffed Zucchini
Much to our surprise and pleasure our little garden has been quite bountiful! We have many zucchini squash and summer squash plus cucumbers, beets, and peas. In an effort to use what we have been growing in more than one or two ways I have tried a couple new recipes of late. For the record Matt heard about stuffed zucchini from a friend at church and he told me about it and I came up with the following as an attempt. We found it very delicious, possibly a new favorite, but be warned it is an Erin Jeanne-make-it-up-as-I-go recipe. There are two variations, one with beef and a tomato based sauce and the second with chicken and a soup based sauce. Again, we found both delicious and though I am always thinking of ways to change a recipe,or improve it, I will post the basic here, for now. =)
Red Stuffed Zucchini
Preheat oven to 350'
1 large zucchini, or 2 medium
1lbs hamburger
one 6 oz can tomato paste
one Small belle pepper
Parmesan Cheese
Garlic salt
Onion salt
Oregano
Sweet Basil
Sugar
Shredded Mozzarella Cheese
Prepare Zucchini: Cut in half then cut each half length-wise and de-seed. Rinse, dry, sprinkle with a touch of garlic salt and Parmesan cheese place in a buttered baking dish.
Filling: Brown the meat and drain off grease. Mix in tomato paste. Add other ingredients to taste, I only use about a table spoon of sugar. I basically just added them like I was making spaghetti sauce. Sorry I do not have exact measurements for the spices. I would start with teaspoons or half teaspoons if you are new to this type of sauce, you can always add more..... I put a small amount of Mozzarella in the mix, but saved it mostly for the top.
Put the filling int the prepared zucchini slices. Cook for 20-30 minutes, depending on the thickness of your zucchinis, until tender. Cover with cheese and continue cooking for another 10-15 minutes to melt cheese, we like our slightly browned. Enjoy!
White Stuffed Zucchini:
Same basic principle as above, just with out the tomatoes or beef. =) I am just going to list the ingredients. You do all the same things as above!
one 13 oz can chicken breast
one 10.5 oz can cream of chicken soup
one small belle pepper
Parmesan Cheese
Garlic salt
Onion salt
Oregano
Sweet Basil
Mozzarella cheese
Red Stuffed Zucchini
Preheat oven to 350'
1 large zucchini, or 2 medium
1lbs hamburger
one 6 oz can tomato paste
one Small belle pepper
Parmesan Cheese
Garlic salt
Onion salt
Oregano
Sweet Basil
Sugar
Shredded Mozzarella Cheese
Prepare Zucchini: Cut in half then cut each half length-wise and de-seed. Rinse, dry, sprinkle with a touch of garlic salt and Parmesan cheese place in a buttered baking dish.
Filling: Brown the meat and drain off grease. Mix in tomato paste. Add other ingredients to taste, I only use about a table spoon of sugar. I basically just added them like I was making spaghetti sauce. Sorry I do not have exact measurements for the spices. I would start with teaspoons or half teaspoons if you are new to this type of sauce, you can always add more..... I put a small amount of Mozzarella in the mix, but saved it mostly for the top.
Put the filling int the prepared zucchini slices. Cook for 20-30 minutes, depending on the thickness of your zucchinis, until tender. Cover with cheese and continue cooking for another 10-15 minutes to melt cheese, we like our slightly browned. Enjoy!
White Stuffed Zucchini:
Same basic principle as above, just with out the tomatoes or beef. =) I am just going to list the ingredients. You do all the same things as above!
one 13 oz can chicken breast
one 10.5 oz can cream of chicken soup
one small belle pepper
Parmesan Cheese
Garlic salt
Onion salt
Oregano
Sweet Basil
Mozzarella cheese
Thursday, June 14, 2012
Apple Muffins
The first muffins I made with my muffin mix. Winners. Definitely winners! I happened to have some homemade applesauce from last fall, which my minis prefer to the store bought. They were really good!
Apple Muffins
2 1/3 cups Muffin Mix (recipe here)
1/2 cup chopped nuts (I left these out)
1/4 teaspoon cloves (I did not have these either)
1 cup sweet applesauce
1/4 cup milk
1 egg, beaten
Preheat oven to 400'. Butter muffin pans or place baking cups. In a medium bowl, combine Muffin Mix, nuts and cloves. Combine applesauce, milk and egg in a small bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. fill prepared muffin pans 2/3 full. Bake 15-20 minutes until golden brown. Makes 12 muffins.
Apple Muffins
2 1/3 cups Muffin Mix (recipe here)
1/2 cup chopped nuts (I left these out)
1/4 teaspoon cloves (I did not have these either)
1 cup sweet applesauce
1/4 cup milk
1 egg, beaten
Preheat oven to 400'. Butter muffin pans or place baking cups. In a medium bowl, combine Muffin Mix, nuts and cloves. Combine applesauce, milk and egg in a small bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. fill prepared muffin pans 2/3 full. Bake 15-20 minutes until golden brown. Makes 12 muffins.
Cornmeal Muffins
Cornmeal Muffins
These are sweet yellow cornmeal muffins ala "Jiffy" muffins. We LOVE them!
2 1/2 cup Cornmeal Mix (recipe here)
1 egg
1 1/4 cup milk
1 table spoon honey (my addition to original recipe)
Preheat oven to 425'. Butter muffin pans, or place baking cups. Put Cornmeal Mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to Cornmeal Mix. Blend Fill prepared muffin pans 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 muffins.
These are sweet yellow cornmeal muffins ala "Jiffy" muffins. We LOVE them!
2 1/2 cup Cornmeal Mix (recipe here)
1 egg
1 1/4 cup milk
1 table spoon honey (my addition to original recipe)
Preheat oven to 425'. Butter muffin pans, or place baking cups. Put Cornmeal Mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to Cornmeal Mix. Blend Fill prepared muffin pans 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 muffins.
Granola Mix
I have only made this once. It is good, we are eating it. But I have been thinking of ways I am going to tweak it. I will put the main recipe here, from the book Make-a-Mix Cookery, and then I will post my exact recipe later when I finalize it.
Granola Mix
10 cups old-fashioned rolled oats
1 cup wheat germ
1/2 lb. shredded coconut
2 cups raw sunflower seeds
1 cups sesame seeds
3 cups chopped nuts (almonds, pecans, walnuts, or combination)
1 1/2 cup brown sugar, firmly packed
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
2 teaspoons cinnamon
3 teaspoons vanilla
Dried fruit as desired
Preheat oven to 300'. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13"x9" baking pans, or cookie sheets with sides. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add dried fruit. Put in airtight container. Label. Store in a cool, dry place. Use with in 6 months. Makes 20 cups of Granola Mix.
Granola Mix
10 cups old-fashioned rolled oats
1 cup wheat germ
1/2 lb. shredded coconut
2 cups raw sunflower seeds
1 cups sesame seeds
3 cups chopped nuts (almonds, pecans, walnuts, or combination)
1 1/2 cup brown sugar, firmly packed
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
2 teaspoons cinnamon
3 teaspoons vanilla
Dried fruit as desired
Preheat oven to 300'. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13"x9" baking pans, or cookie sheets with sides. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add dried fruit. Put in airtight container. Label. Store in a cool, dry place. Use with in 6 months. Makes 20 cups of Granola Mix.
Muffin Mix
Muffin Mix
This is a base that you can use for many different types of muffins! It is like having those little packets of Martha White in your cupboard, but instead they taste like Homemade from scratch, cause they are!!
8 cups all-purpose flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup vegetable shortening
In a large bowl, combine flour, sugar, baking powder and salt. Mix Well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Putin a large air tight container. Label. Store in a cool, dry place. Use with in 10-12 weeks. Makes about 10 cups of Muffin Mix. note: I did all the mixing in my electric mixer, it worked great.
To use this mix to make basic muffins:
2 1/3 muffin mix
1 egg
1 cup milk
Bake at 350 for about 15 minutes
This is a base that you can use for many different types of muffins! It is like having those little packets of Martha White in your cupboard, but instead they taste like Homemade from scratch, cause they are!!
8 cups all-purpose flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup vegetable shortening
In a large bowl, combine flour, sugar, baking powder and salt. Mix Well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Putin a large air tight container. Label. Store in a cool, dry place. Use with in 10-12 weeks. Makes about 10 cups of Muffin Mix. note: I did all the mixing in my electric mixer, it worked great.
To use this mix to make basic muffins:
2 1/3 muffin mix
1 egg
1 cup milk
Bake at 350 for about 15 minutes
Corn Meal Mix
Cornmeal Mix
Not2: southern friends these are sweet yellow corn meal, just keep that in mind if you try this! You could try white cornmeal in a mix, but I have not yet.
4 Cups all-purpose flour
1 tablespoon salt
3/4 cup sugar
1/4 baking powder
1 cup vegetable shortening (I recommend the Crisco brand)
4 1/2 cups corn meal
In a large bowl, combine flour, salt , sugar and baking powder. Stir to blend well. With a pastry blender, cutin shortening until evenly distributed. Add corn meal and mix well. Put in a large airt tight container. Label. Stor in a cool, dry place. Use with in 10-12 weeks. Makes about 10 1/2 cups of Corn Meal Mix. note: I did all of the mixing in my electric mixer, I used the cake attatchment. It worked well.
Not2: southern friends these are sweet yellow corn meal, just keep that in mind if you try this! You could try white cornmeal in a mix, but I have not yet.
4 Cups all-purpose flour
1 tablespoon salt
3/4 cup sugar
1/4 baking powder
1 cup vegetable shortening (I recommend the Crisco brand)
4 1/2 cups corn meal
In a large bowl, combine flour, salt , sugar and baking powder. Stir to blend well. With a pastry blender, cutin shortening until evenly distributed. Add corn meal and mix well. Put in a large airt tight container. Label. Stor in a cool, dry place. Use with in 10-12 weeks. Makes about 10 1/2 cups of Corn Meal Mix. note: I did all of the mixing in my electric mixer, I used the cake attatchment. It worked well.
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