Carrot Zucchini Bread

Carrot Zucchini Bread
From the kitchen of Stephanie (adapted from loosely from Bon Appetit

Ingredients:

2 cups all purpose flour (I use unbleached flour...I have also used whole wheat flour but prefer all purpose for this recipe)
1.5 tsp ground cinnamon
1/2 tsp of salt (I use Kosher Salt)
1 tsp of baking soda
1/4 tsp of baking powder

1/2 cup brown sugar
1/2 cup cane sugar (I've also used 3/4 cup, but found it's fine with 1/2 cup if you're watching sugar intake)
1/4-1/3 cup applesauce (I use the organic squeeze pouches...they are just over 1/4 cup)
3 eggs
2 cups of grated carrot
2 cups of grated zucchini

Preheat oven to 350

Prepare a loaf pan or line 24 muffin cups.

Combine the first 6 ingredients and set aside.

Beat sugars, oil, eggs, vanilla and applesauce in large bowl (I use my kitchen aid mixer). Once blended, mix in carrot and zucchini. Finally, add your dry ingredients and stir until combined.

Pour into your prepared pan.

If baking a loaf of bread, bake for about an hour (it's done once you can insert a cake tester...or a toothpick and it comes out clean).

If baking muffins, bake for about 15-20 minutes or until it passes the toothpick test :)

           Visit Stephanie's profile on Pinterest.  

Beer Bread

Beer Bread
From the kitchen of Heather Thomas

3 cups flour 
3 TBS sugar 
2 TBS baking powder 
1 can beer


Melt a little butter in the bottom of the loaf pan and pour a little melted butter over the top. 
Bake at 350 for 45 min. 
We put honey on it after it's sliced:)

Green Gobble-'Ems Garlic Bread Chunks

Green Gobble-'Ems Garlic Bread Chunks (Seriously the best garlic bread I've ever had)
From the Kitchen of Julia Jezowski
Courtesy Of: Rachael Ray, Ghoulish Grub

4 cups spinach leaves, stemmed
4 cloves garlic, cracked from skins
1 stick softened butter
Salt and pepper
1 cup grated Parmigiano-Reggiano
1 loaf good quality Italian bread

Preheat broiler or set oven to 400 degrees F.

Place the spinach in a food processor with garlic, butter, salt and pepper and cheese and process, scraping the mixture down if necessary.

Halve bread lengthwise and slather it with spinach butter. Broil or bake to crisp, 3 minutes under broiler, 6 to 7 minutes in hot oven.

Cut into large cubes and serve with pasta.

Susan's Homemade Croutons

Susan's Homemade Croutons
From the Kitchen of Susan Reid

3-4T olive oil
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
6 (1 inch) slices French bread, cubed

Combine all ingredients in large zip loc bag; seal and shake well. Spread cubes on a 15X10 jellyroll pan; bake at 425 for 10 minutes, stirring after 5 minutes.

Cheese Puffs...Basic Pâte à Choux (cream puff dough) Recipe

Basic Pâte à Choux (cream puff dough) Recipe
(paht-ah-shoo)
makes 20 medium puffs
From the Kitchen of Sherry Watkins

To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup flour
1 good pinch of salt
1 cup eggs (4 large eggs)
Preheat oven 425F.
1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
2. You can do the next step one of two ways:
• Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer.
• If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) – I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you’ve piped them.

AMISH CINNAMON BREAD STARTER RECIPE

AMISH CINNAMON BREAD STARTER RECIPE
From the kitchen of Anna McElligott

Put 1 cup flour, 1 cup sugar, and 1 cup milk in a large Ziploc bag and following instructions below.

Day 1 Stir
Day 2 Stir
Day 3 Stir
Day 4 Stir
Day 5 Stir
Day 6 Stir
Day 7 Stir
Day 8 Stir
Day 9 Stir
Day 10 Stir
Day 11 Stir
Day 12 Stir
Day 13 Stir
Day 14 Stir
Day 15 Stir
Day 16 Stir
Day 17 Stir
Day 18 DO NOTHING
Day 19 Stir
Day 20 Stir
Day 21 Stir
Day 22 Stir and add 1 cup flour, 1 cup sugar, 1 cup milk. Stir again.
Day 23 Stir
Day 24 Stir
Day 25 Stir
Day 26 Stir
Day 27 Add 2 cups flour, 1 cup milk, 1 cup sugar. Stir.

You should have about 4 cups starter. Keep one for your next starter. Use other three to bake. Follow baking directions on the back of this page starting with Day 10. After you save another starter, follow the Day 1-10 instructions.


Amish Cinnamon Bread
(AKA Friendship Bread)

You should have received your starter in a large Ziploc bag. Store it on your countertop. DO NOT REFRIGERATE!!!!!!

Day 1: Do Nothing.
Day 2: Mush bag TWO times during the day.
Day 3: Mush bag TWO times during the day.
Day 4: Mush bag TWO times during the day.
Day 5: Mush bag TWO times during the day.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk.
Let out as much air as possible.
Seal bag & mush thoroughly.
Day 7: Mush bag TWO times during the day.
Day 8: Mush bag TWO times during the day.
Day 9: Mush bag TWO times during the day. Bag is growing!!
Day 10: Squeeze out the contents of the bag into a large bowl.
Add to the bowl: 1 cup flour, 1 cup sugar, 1 cup milk.
Stir thoroughly & measure out 1 cup starters into 4 Ziploc bags.
Give these bags and a copy of these instructions to enjoy.
Keep one for yourself if you want to try it again.

To the small amount in your bowl add the following and mix very well:

1 cup oil
3 eggs
2 cups flour
2 tsp. cinnamon
½ tsp. salt
1 LARGE box instant vanilla pudding mix
½ cup milk
1 tsp. vanilla
1 cup sugar
1½ tsp. baking POWDER
½ tsp. baking SODA

If desired 1 cup chopped nuts, bananas, chocolate chips, apples, etc.

Spray 2 loaf pans with cooking spray. Sprinkle pans with cinnamon and sugar.

Bake at 325 for one hour or until done. Tomorrow starts Day 1.

Mimi's Cafe Carrot Raisin Bread

Mimi's Cafe Carrot Raisin Bread
By: Todd Wilbur

It's dark, moist and delicious. And it comes in a bread basket to your table at this French- themed west coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send amazing smells wafting through every room. Line the carpet with newspaper to catch the family drool.

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts

1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. (http://www.tops ecretrecipes.com) Makes 2 loaves.

Gingerbread Spice Cake

Gingerbread Spice Cake
from the kitchen of Hannah Reed

Nonstick cooking spray
1 C whole wheat flour, 1 C flour
1 tsp baking soda, 1 tsp ground ginger, 1 tsp cinnamon
1/4 tsp ground cloves, 1/4 tsp all spice, 1/4 tsp salt
3/4 C firmly packed br. sugar
1/4 C canola oil
1 egg
1 C broc puree (or zucchini), 1/2 C carrot puree (I used a cup of this also)
1/2 C nonfat plain yogurt (I used sour cream)
1/4 C molasses
2 tsp vanilla extract
1 TBLS orange zest
*I also added raisins and walnuts

Preheat oven to 375, coat 9x5 loaf pan with spray

Combine dry ingredients. Combine sugar, oil, eggs and mix until smooth. Add in veggies, yogurt, molasses, vanilla, and orange zest. Add flour mixture until smooth.

Bake 45-50 minutes.

Banana Bread

Banana Bread
From the kitchen of Hannah Reed

This is my grandmother's recipe...it's the best, in my opinion. ;)

1/2 C soft marg
1 1/3 C sugar
2 eggs
1/4 C sour cream
2 TBLS rum
1 tsp almond extract (this is the ingredient that makes it awesome)
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C bananas

Combine butter and sugar. Add eggs, sour cream, rum, and almond.
Combine dry ingredients in separate bowl. Add to creamy mixture alternating with bananas.

Pour into greased loaf pan
Bake at 350 for 1 hr 10 minute. Cool out of pan.

Cheese Straws

Cheese Straws
From Food Network/Barefoot Contessa
Shared by Sarah Kleberg

Cook Time:15 minLevel: EasyYield: 22 to 24 cheese straws

Ingredients
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.

Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

Carrot Zucchini Bread

Carrot Zucchini Bread
From the kitchen of Diana Brewster

1 cup of Sugar
3/4 C oil
2 Eggs
1 1/2 C Flour
1 tsp Salt
1tsp baking powder
1tsp Cinnamon
1 C of grated carrots
1 C of grated Zucchini


Blend all the wet ingredients together with carrots. Mix all the dry ingredients and then mix with wet. Blend on Med speed for about 1 to 2 min.
Bake @ 375 for 45 minutes in one oiled loaf pan. Note: This is very easy to double and if desired you can substitute apple sauce for the oil.

Strawberry Banana Bread

Strawberry Banana Bread
From the Kitchen of Diana Brewster

3 c Flour
1 tsp Baking Soda
1/2 tsp salt
1 TBSP cinnamon
2 c Sugar
3 Eggs, beaten
1 c Vegetable Oil
1 c Strawberries (fresh or frozen), sliced
3 ripe Bananas mashed
2 TBSP Vanilla Yogurt

Preheat oven to 350. Combine first five ingredients and mix well. In a separate bowl, mix eggs, oil, strawberries, bananas, and yogurt. Add dry ingredients, mixing well. Pour batter into 2 well-greased loaf pans. Bake for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes before removing.

White Bread

White Bread
From the Kitchen of Cali Jo Hawkins

Mix in large bowl:
4 c. warm water
2 heaping TB shortening
1 heaping TB salt
1/2 c. sugar
2 TB yeast

Add 4 c. flour, stir around. Add 4 more c. flour and mix well. Add about 2 more c. flour. Knead approximately 5 minutes. Let raise double in bulk. Make 4 separate loaves. Let rise again for 30 minutes. Bake at 350 for 30-35 minutes. Remove from pans and lay on side to cool.

Wheat Bread

Wheat Bread (This is a great recipe if you don't like to use dough enhancer or don't have them. Because you knead part of the dough for 5 minutes at the beginning, it builds up more gluten and helps to create a softer bread)
From the Kitchen of Cali Jo Hawkins


2 c. hot water
1/4 c. oil or melted shortening
1/3 c. honey
1 c. evaporated milk
1 TB yeast
1 TB salt
4 c. whole wheat flour (Because I don't have a wheat grinder, I use hard red wheat flour that I just buy at the grocery store. If I had a grinder, I would buy the hard white wheat at the cannery and use that)

Mix for 5 min. This will make a sponge type dough. Add 2 c. white flour and enough wheat flour for the dough to start pulling off the sides of the bowl—maybe 1 c. or less. Knead 10 min and shape into 2 loaves and place in greased pans. Let raise to double. Bake at 350 for 30 min.

French Bread 3-4 Loaves

French Bread 3-4 Loaves
By: Every Day Food Storage

2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)

Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags.
NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.

***My friend who gave this recipe to me said that she freezes the extra loaves and uses them of other meals***

Lemon Bread

Lemon Bread
by: Taste of Home

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk

GLAZE:
2 tablespoons lemon juice
1/2 cup confectioners' sugar

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Yield: 1 loaf (16 slices).

Nutrition Facts: 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Kelsey's Favorite Cranberry Bread

Kelsey's Favorite Cranberry Bread
from Taste of Home (Thanksgiving addition)

Ingredients
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter
1 egg
3/4 cup orange juice
2 teaspoons grated orange peel
1 cup chopped fresh or frozen cranberries
1/2 cup golden raisins

STREUSEL:
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter

GLAZE:
1/2 cup confectioners' sugar
2 teaspoons orange juice

Directions
In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8-in x 4-in. loaf pan.
Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread. Yield: 1 loaf (12 slices).

Nutrition Facts: 1 slice equals 260 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 349 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.

Pumpkin Muffins

Pumpkin Muffins
From the kitchen of Renee Hill

1.5 cups all-purpose flour
1 tsp baking powder
1 15 oz can solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

DIRECTIONS:
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Pumpkin Bread

Pumpkin Bread
by: Ashlee Cowell

Preheat oven to 350

1 1/3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon (she uses a little extra)
1 tsp nutmeg
1/2 tsp ginger
3 cups sugar
3/4 cups oil
2/3 cups water
4 eggs
2 cans pumpkin

Just blend everything together and pour into 2 or 3 loaf pans. I can make 2 big loaves
out of this recipe. (If you double the recipe use a BIG can of pumpkin)

Bake 40-50 minutes

Banana Bread

Banana Bread
from Better Homes and Garden Cook Book

Prep: 25 minutes
Bake: 55 minutes
Oven: 350
Makes: 1 Loaf (16 servings)

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter/margarine
1/4 cup chopped walnuts


1. Grease bottom and 1/2 inch up the sides of one 9x5x3 inch or two 7 1/2 x 3 1/2 x 2 inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).

3. Bake at 350 for 55-60 minutes for the 9 x 5 x 3 inch pan; 40-45 minutes for 7 1/2 x 3 1/2 x 2 inch pan. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap and store overnight before slicing.