Zucchini Bread

I got the recipe from a friend, and of course I tweaked it a bit when I made it. 

Bonnie's Zucchini bread
3 eggs
1 c oil
2 c sugar
2 c blended zucchini (peeled and seeded)
3 t vanilla
Beat eggs, oil, sugar, zucchini, and vanilla. When blending zucchini, you may add a little water if needed.
3 c flour
3 t cinnamon
1 t salt
1 t baking soda
1 t baking powder
Add dry ingredients to wet ingredients; mix well. Bake at 1 hour @325. Makes 2 5x8 pans. Freezes well.

Jana's Version of Bonnie's Zucchini Bread
3 eggs
1 c oil
1 1/2 c sugar
2 c blended zucchini (seeded, not peeled)
1 T. vanilla
Beat eggs, oil, sugar, zucchini, and vanilla. I used a food processor to blend up the zucchini, I didn't have to add any water.
2 c flour
1 c. whole wheat flour
1 T. cinnamon
1 t salt
1 t baking soda
1 t baking powder
Add dry ingredients to wet ingredients; mix well. Bake at 1 hour @325. Makes 2 5x8 pans. Freezes well.

 My little helper, what a goof

 1 good sized zucchini

 take out the seeds and the spongey area surrounding them

 cube up zucchini and put it in the trusty food processor

 scrape down sides and blend again

 measure out the 2 c you need 

* I made two batches, so I measured 4 c. here

 My helpers! Cook with your kids, they will love it!

 Add 3 eggs 

 Add 1 c. oil

 Add 1 T. vanilla

*Note: 3 t. vanilla is the same as 1 T. vanilla, 

so save yourself measuring 3 times and measure once!

 Add 1 1/2 c. sugar

* I cut out 1/2 c. sugar, it is still plenty sweet

 Mix

 Add 2 c. flour and 1 c. whole wheat flour

* I like to add a little whole wheat flour when I can,

It gives it more texture and added goodness

 Add 1 T. cinnamon, 1 t. salt, 1 t. baking powder and 1 t. baking soda

(what a silly girl!)

 Mix well

 Place in two 5x8 inch bread pans

TIP OF THE DAY: cut a piece of parchment paper to fit the bottom of the bread pan, lay it in the bottom, spray sides and bottom with cooking spray, add dough.  When you go to take the bread out of the pan, you will not have any problem with it sticking on the bottom, and the sides come loose with just a quick once around with a bread knife.

 Bake at 325 for about 1 hour

 The mess! 

And this doesn't even include all the food processor pieces.

 Baked up and ready to eat, YUM!

 It is so good and moist, it doesn't even need butter!

Cherry Muffins

2 1/2 cups flour
(I used 1 c. whole wheat flour , 1/2 c. corn flour and 1 c. all-purpose flour; this got a little wild, I think they would have been better with just the whole wheat flour)
1/2 cup sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/4 cup butter, melted
1 cup sour cream
1 egg
1 t. vanilla
1 - 21 oz can of cherry pie filling

Mix dry ingredients together, add remaining ingredients and stir. I did not use a mixer, since this would break up the cherries. Fill muffin tins and top dough with coarse sugar.

Bake at 350 for 25 minutes, or until a toothpick comes out clean. Serve warm, with butter. Makes about 18 muffins.

Oatmeal Scones

Oatmeal Scones
3 c. oatmeal
2 c. flour
1 c. sugar
1 t. soda
1 t. salt
1 c. sour cream
1 c. butter, melted
Mix dry ingredients together, add sour cream and butter and stir until well blended. Place dough on well greased stone, pat down until about 1-1 1/2 in. thick, cut into pie shape pieces and separate pieces as shown in picture below. You can also just do spoonfuls of dough, like drop cookies, but bigger, instead of making the pie shaped pieces. Bake at 420 for 20 minutes or until slightly golden. In hindsight, I would make my scones thicker, they turned out ok, but a little thin.

Pull the pie shaped section out to the edge.

View from the top, sorry, no picture of the finished product; I took them in to work as a treat to celebrate passing my boards.

From the Archives: Irish Brown Bread

3-6-09
Irish Brown Bread

1½ cups all-purpose flour	2 tsp baking soda
1¼ cups whole-wheat flour	1 tsp salt
¾ cup quick oats	1¾ cups buttermilk
½ cup wheat germ	2 Tbsp honey

Heat oven to 400°F. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt.
Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.
Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 in. apart onto prepared baking sheet; bake 25 minutes or longer until bread sounds hollow when tapped. Let cool 15 minutes. *Note: I suggest dividing into three small loaves and bake 2 inches apart*