Zucchini Muffins

 

2 large eggs

1/2 cup olive oil (or melted butter)    

3/4 C brown  sugar

1/2 teas vanilla

2 C grated zucchini

2 C white flour

1 teas baking powder    

1/2 teas salt

1 teas cinnamon

1 teas cardamom

1 C raisins

1 1/2 cup chopped walnuts

 

Preheat oven to 350 degrees.  In large bowl, mix eggs, olive oil, brown sugar and vanilla.  Stir in zucchini. In separate bowl, sift together flour, baking powder, salt, cinnamon and cardamom.  Stir in dry ingredents until just combined.  (Do not overmix).  Fold in nuts and raisins. 

 

Spoon into greased muffin tins, to about 3/4 full.  Bake 20 to 25 minutes until skewer comes out clean. 

Spoon Burgers

1 lb. ground beef
1 can tomato soup, chicken gumbo, or tomato rice soup
1/4 chopped onion
1 T. prepared mustard
1 soup can of water
1/2 tsp salt and dash of pepper

Cook meat and onion. Stir in other ingredients. Simmer for 30 min. Serve on hot homemade buns (below)

Hamburger Buns

450 for 8 min.

1 1/2 cups milk
1/3 cup shortening
1/4 cup sugar
2 tsp. salt
2 eggs
2 yeast cakes (in 1/4 cup warm water)
4 1/2 cups flour

Heat together: milk, shortening, sugar and salt. Cool to lukewarm. Add flour, eggs, and yeast. Rise 1 hour and cut the size of hamburger buns. I use a cup. Grease pans well. Bake at 450 for 8 min.

Hawaiian French Toast         -

• 1 pound loaf of Hawaiian sweet bread (or rolls), such as King’s Hawaiian
• 5 large eggs                                                    
•  ¼ cup milk
• 1 teaspoon vanilla extract                              
•  ½ teaspoon ground cinnamon
• zest of a lemon, lime or tangerine                  
•  butter, as needed for griddle or pan

Recipe for Hawaiian Bread

This recipe makes a 1-1/2 pound loaf.

Ingredients

2-1/2 cups all-purpose flour
1/4 cup white granulated sugar
3/4 teaspoon table salt
3 tsp or 1 packet regular bread machine yeast

1/3 cup warm evaporated milk (or scalded and cooled regular milk)
1/3 cup pineapple juice, room temperature (drained from a can of pineapples is OK)
1 large egg, beaten
2 teaspoons vanilla extract
1/4 teaspoon lemon extract

1/8 tsp ginger (optional)
2 tablespoons butter

Directions

1. In a mixing bowl, stir together the dry flour, sugar, salt and dry yeast. Mix well.  

2. Warm evaporated milk to 100-F, or scald regular milk to 170-F and cool to 100-F before  proceeding.

3. Place warm milk (100-F) and pineapple juice in measuring cup. Beat egg and stir into the liquid.     Stir Vanilla and Lemon extract into liquid. Melt butter and stir into liquid, mixing well.

4. Make a well in the top of the dry flour mixture. Pour in the warm milk mixture.

5. After dough has mixed for a few minutes, add a little water or flour as needed to form a smooth ball of dough.  Let rise double, knead to shape loaf. Put it greased pan, Bake 350 degrees for 30 minutes.

 

Lemon Zucchini Bread–           

Another great recipe, you can't even tell this is zucchini bread! Thanks Kris!

4 cups all-purpose flour                      4 eggs

1-1/2 cups sugar                                 1 1/4 cups milk

 1 package (3.4 ounces) instant lemon pudding mix

1 cup vegetable oil                             3 T lemon juice

1 1/2 tsp baking soda                          1 tsp lemon extract

1 tsp baking powder                           2 cups shredded zucchini

1 tsp salt                                              1/4 cup poppy seeds

 2 tsp grated lemon peel

 In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking  powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and  extract. Stir into dry ingredients just until moistened. Fold in the  zucchini, poppy seeds and lemon peel. Pour into two greased

9in x5in x3 in  loaf pans. Bake at 350 degrees for 50-55 minutes or until a toothpick  inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 Yield: 2 loaves     

Zucchini Bread                                     

I have tried a lot of zucchini bread recipes!  But none are as moist as my mom's recipe :)

Beat 4 eggs

4 cups shredded zucchini (no blender) Mom always peels hers

                (If short on zucchini, can add mashed banana)

3 cups flour                                         2 ½ cups sugar

1 ¼ cup oil

1 T + 1 tsp vanilla                              1 T cinnamon

1 ½ tsp salt                                         1 ½ tsp baking soda

½ tsp baking powder                      1 cup chopped nuts (optional)

Blend all ingredients on low Speed 1 minute scraping bowl. Beat on Medium speed 1 minute. Pour into pans. Can put paper in bottoms of pans and then grease them.  Sprinkle with cinnamon sugar. Bake until tooth pick comes out clean.  Cool ten minutes and remove from pans.

Bake 325 degrees.

Cupcakes:    25 minutes  (approx. 42 cupcakes)                   2- 9x5x3inch pans:   50 minutes-1 hour

6-8 mini loaves:  35-45 minutes

Pumpkin Bread

 

4 Cups Sugar

4 Cups Pumpkin

1 Cup Oil

Mix Together

 

5 Cups Flour

4 Tsp Baking Soda

1 Tsp Salt

1 Tbsp Cinnamon

1 Tsp Cloves

Optional Ingredients

Chocolate Chips

Nuts

Raisins

Bake at 350 45 min to 1 hour depending on size of loaf pan

Oatmeal Bread

 

Pour 2 Cups boiling water over

1 Cups Oats

Let cool until just warm

Add: 2/3 Heaping Cup Brown Sugar

3 Tbsp Oil

2 Tsp Salt

5 Cups Flour

 

Dissolve 2 Tab Yeast in 1/3 Cup Warm Water

Add to Oat Mixture

 

Knead- Let rise 1 hour or until doubled

Form into 2 Loaves and put into greased bread pans. (large bread pans)

Rise until doubled

Bake 350 for 25-35 minutes

 

Northern-style Sweet Cornbread

Northern-style Sweet Cornbread:
1 cup flour
1 cup cornmeal
2/3 cup sugar
2 tsp baking powder
1tsp salt
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400F. Mix 1 cup of white all-purpose flour with one cup of cornmeal. Add in sugar, baking powder and salt. Stir to mix the ingredients. Next add your egg, milk and oil. Mix well.Grease your pan and fill, then bake.

This recipe fills a 9 inch round cake pan. You can experiment with sizes and oven times more than I have but here’s what’s worked for me.9 inch cake pan- 25-30 minutes8 inch cake pan with a 3X5 mini loaf- 25 minutes16 muffins- 20 minutes 48 mini-muffins 10-12 minutes Every oven is different so look for some browning around the edges, a golden brown color on the top, and firmness in the center when lightly touched. Insert a toothpick in the center and if it comes out clean and dry it's done.