Zucchini/Banana muffins

 Adapted from iamabaker.net, so yummy!

• 2 cups shredded zucchini, about 1 ½ medium zucchini
• 1 1/2 cups all-purpose flour
• 1/2 cup wheat flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 ripe bananas, mashed (about 1 cup)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Instructions

• Preheat 350°F 
• Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds before the grating.)
• In a large bowl whisk the flour, cinnamon, baking powder, baking soda, and salt.
• In a separate medium bowl, add the mashed bananas, sugar, eggs, oil, and vanilla. Stir well until fully combined.
• Add the wet ingredients to the dry ingredients. Stir until just combined.
• Fold in the shredded zucchini.
• Add ⅓ cup of batter to muffin tin
• Bake for 22-26 minutes

Apple Muffins

Here you go!  From mom's friend( a little sweet, might take out some sugar next time)
Apple muffins

Mix:      1 1/4 c. brown sugar

               2/3 c. oil

             1 egg

Combine: 1 c. buttermilk

                 1 t. salt

                 1 t. baking soda

                 1 t. vanilla

Add:         2 c. flour ( all at once )

                1 1/2 chopped apples ( the recipe calls for granny smith )

                 1/2 c. chopped nuts

Topping for muffins:

1/2 c. chopped nuts

1/4 c. flour

2T. butter at room temperature

1/2 t. cinnamon

Makes 12 regular muffins        Bake 350 for 30 min.

Delicious Italian Bread Pull apart

WHITE BREAD (Teresa Duffy's Mom's Recipe--My VERSION)

5 c. hot water                           Knead for 7 minutes.  Let rise 30 minutes.  Form into loaves

2/3 c. sugar                              and let rise again until double in greased loaf pans.  (Makes

4 TBSP yeast                            5 loaves).  Bake 350* for 32 minutes.  Don't skip first rise.

2 TBSP salt                                         

2/3 c. oil

1 egg-optional

12-13 c. flour

Parmesan Pull Apart Roll Recipe (from Columbine Ward RS)

After making dough and first rise, tear of ping pong ball size and dip into butter then cheese. Place into well greased bundt pan until  half full. Allow to rise another 30 minutes. Bake at same temp and time as the regular bread recipe. Immediately invert onto a cooling rack. Serve when ready.

Butter mixture: 1/3 C melted butter

                         2 garlic cloves, pressed

                        1/2-1 tsp. black pepper

                        1-2 tsp. flaked parsley

Cheese Mixture:1 1/2 c. freshly shredded parmesan reggiano (or pecorino romano)

French Bread

So I have always used Aunt Liz recipe for french bread, it was always a little dense. My friend Tammy told me to try this one and I did and it was so yummy. Recipes from Best Bites usually are. While making it I realized I did not have an egg, so I substituted 1 Tab. flax seed for the one egg. It was a little dry, but delicious! And the flax seed gave it a cool speckled look.

http://www.ourbestbites.com/2008/09/french-bread-hoagies-and-buns/

French Bread, Hoagies, and Buns
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
mix and sit 10 min
then,
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg, separated (flax seed)
2 Tbsp. cold water(this is for top, if your using egg white, mix and spread on top of buns)

Cover 1 hr. 45 min
Shape.
Cover for 45 min
(I didn't wait that long, dinner was ready, already)
375 degrees for 15-20 min.

Orange Rolls

Around this time of year, when oranges are plentiful, I have fond memories of my Aunt Debbie's delicious rolls.

4 T. yeast
1 c. warm water
1 T. sugar
Dissolve yeast in warm water and sugar.
After it has risen add:
2 1/2 c. buttermilk
4 eggs
5 c. flour (plus whatever it takes for it to pull away from the bowl)
1 c. butter
1 c. sugar
4 t. baking powder
4 t. salt
Blend 30 seconds on low speed, 2 min. on medium scrape often.
Take out of bowl and let sit on lightly floured surface for 10 min.
Separate into four and shape into rectangles.

Filling / Frosting

3/4 c. butter
3/4 c. orange rind
1/2 c. orange juice concentrate or juice from orange
6 c. powdered sugar

Put frosting on rectangle and roll. Cut with thread to make rolls.
Save some to put on top of rolls when they come out of the oven. You may want to add a little milk to make it more like a glaze.

Bake at 350 for 15 min. to 25 possibly.

Coconut Bread

2 c. sugar

1 c. butter

4 eggs

1 T. coconut flavoring

1 c. Buttermilk

1 c. coconut flakes

1 c. chopped pecans ( optional )

Cream butter, sugar, add eggs, flavoring,

buttermilk, coconut flakes, and nuts.

Blend in 3 c. flour, 1/2 t. salt, 1/2 t. baking soda,

and 1/2 t. baking powder

Bake in greased loaf pans @ 325 for approx. 40 min.

Glaze

! 1/2 c. sugar

3 T. butter

1/3 c. water

1 t. coconut flavoring

Bring to boil. Let bread cool for 5 min. Poke holes in it with

a skewer, pour glaze over each loaf, while still in pans.

Let set 5 min. Remove from pans, place on cooling rack. Pour additional glaze over them.

If you don't want it too rich, place glaze just on top of loaf without holes. I prefer not using the nuts.

Everyone I share this with loves it. Enjoy!

Chocolate Zucchini Bread

2 Cups flour
2 t cinnamon
½ t salt
1 ½ t baking soda
6 T unsweetened cocoa powder
½ Cup canola oil
1 Cup sugar
¼ Cup brown sugar
3 eggs 2 t vanilla
½ Cup sour cream
3 Cups grated zucchini
¾ Cups mini chocolate chips

TOPPING- (it really doesn't need this)

2 T brown sugar
2 T white sugar
½ t cinnamon


Preheat oven to 350 degrees.


Butter and flour two bread loaf pans and set aside. I actually used on
8” disposable pan to give away and a larger 9” pan for myself and the
batter divided perfectly. So you should get 2 very full 8” pans or
slightly less full 9” pans.

Quick tip: Do you ever cook quick breads and get a rim around the
edge? Where the part right next to the pan edge kind of sinks down and
then the middle of the bread puffs up? After you grease your pans,
take a paper towel and wipe down about one inch all along the top.

Mix topping ingredients in a small bowl and set aside. Place flour,
cinnamon, baking soda, salt, and cocoa powder in a small bowl and
whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and
eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and
sour cream and mix until combined. Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate
chips (that will help keep them evenly distributed). If you only have
regular chocolate chips, or a chocolate bar, just give it a chop so
it’s the size of mini chocolate chips.

Add the remaining flour mixture to the batter and stir just until
combined. Add chocolate chips and stir to combine. Divide the batter
between the two pans and sprinkle topping over each. Place pans on a
cookie sheet for easy moving.


Bake in your preheated 350 degree oven for 50-60 minutes. I set my
timer for 45 minutes and then keep an eye on it for the remainder.

Let it cool on a rack for 5-10 minutes and then remove from pans.

French Bread

-Aunt Liz (So easy with a little practice)

3 Cups warm water
1 1/2 Tablespoon yeast
1 1/2 Tablespoons sugar
3 Teaspoons Salt

Sprinkle the yeast over the warm water, add the sugar and salt, let it rest for 10 minutes

Kneed in 6-7 cups flour (usually 7) kneed well, raise for 30 minutes or until double.
Divide into two equal pieces and shape into round loaves, place on large cookie sheet.
Raise again for 20 minutes
Bake at 400 for 30 minutes.
(I also use this dough for pizza, bread sticks, and long french loaves)