3 c. flour
1 T. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs, beaten
2 c. sugar
1 c. canola oil
1 T. vanilla
2 med zucchinis grated
*optional 1/2 c. milk or semisweet chocolate chips
Preheat oven to 325 degrees. Mix flour, cinnamon, salt, baking soda and baking powder. Set aside. In a large bowl beat eggs, sugar, canola oil, vanilla. Add zucchini stir mix, then add in dry ingredients stir again until everything is blended nicely . Optional add chocolate chips to the mix and stir. Pour mixture into 2 lightly greased bread pans. Bake for 50-60 mins.
Monday, September 19, 2011
Bubble Bread
This recipe is from my friend Amber Powell. Note this recipe is addicting so precede with caution!
24 frozen rolls (Rhodes)
1 cup brown sugar
1/4 cup sugar
1/2 cup melted butter
1 package of Butter Scotch Pudding (not instant)
Spray Angel Food Pan. Mix all the dry ingredients. Arrange rolls in pan, then pour the dry ingredient mixture over the rolls making sure to cover. Pour melted butter over the top. Cover with foil, then let it sit over night. In the morning the rolls should have raised and are ready to be baked. Preheat oven to 350 degrees. I put a cookie sheet covered with foil under the angel food pan to get any drippings. Bake with foil cover until about the last 10 mins, then remove so the tops of the rolls can brown. Once you take it out of the oven let it stand for 10 mins in the pan, then flip into a large bowl.
Michelle Patsfield
24 frozen rolls (Rhodes)
1 cup brown sugar
1/4 cup sugar
1/2 cup melted butter
1 package of Butter Scotch Pudding (not instant)
Spray Angel Food Pan. Mix all the dry ingredients. Arrange rolls in pan, then pour the dry ingredient mixture over the rolls making sure to cover. Pour melted butter over the top. Cover with foil, then let it sit over night. In the morning the rolls should have raised and are ready to be baked. Preheat oven to 350 degrees. I put a cookie sheet covered with foil under the angel food pan to get any drippings. Bake with foil cover until about the last 10 mins, then remove so the tops of the rolls can brown. Once you take it out of the oven let it stand for 10 mins in the pan, then flip into a large bowl.
Michelle Patsfield
Dutch Baby Pancake
Ingredients:
3/4 cup flour (can be half whole wheat)
3 eggs or 1 egg and four egg whites
3/4 cup milk (whole tastes best, but can use lowfat or nonfat)
1 tsp sugar
Put 10" glass pie tin into oven and heat to 400 degrees. Add 1 tbs. butter. Put eggs, sugar, and flour into blender and turn it on. Slowly add milk until dissolved. Pour into baking pan and bake 20-25 minutes until golden brown. Resist temptation to open oven. Optional: Add either apple pie mixture or sauteed apples with cinnamon sugar.
Can make more than one at a time--you'll need to since everyone will want some.
3/4 cup flour (can be half whole wheat)
3 eggs or 1 egg and four egg whites
3/4 cup milk (whole tastes best, but can use lowfat or nonfat)
1 tsp sugar
Put 10" glass pie tin into oven and heat to 400 degrees. Add 1 tbs. butter. Put eggs, sugar, and flour into blender and turn it on. Slowly add milk until dissolved. Pour into baking pan and bake 20-25 minutes until golden brown. Resist temptation to open oven. Optional: Add either apple pie mixture or sauteed apples with cinnamon sugar.
Can make more than one at a time--you'll need to since everyone will want some.
Homemade Apple Cinnamon Granola
Ingedients (about 50 servings)
1 large box of quick oats
1/2 pound ground flaxseed meal
1 -2 pound large green raisins (to taste)
2 cups apple juice
1/2 cup honey
1 pound walnuts
1/2 cup fresh ground cinnamon
Pour honey into apple juice in 2+ qt cooking pot. Heat to dissolve. Add flaxseed meal and cinnamon and stir. Then pour liquid mixture on top of oats and stir until all wet.
Put mixture into large baking dish and bake at 300 degrees. Stir every 20 minutes. When it starts to dry, add either a layer of raisins or walnuts on top. When the raisins or walnuts start to brown, remove them and the top layer of oatmeal mixture. Add more and repeat. After about 2 hours you'll have dry granola. Pack in airtight containers. Great for quick, healthy breakfasts.
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1 large box of quick oats
1/2 pound ground flaxseed meal
1 -2 pound large green raisins (to taste)
2 cups apple juice
1/2 cup honey
1 pound walnuts
1/2 cup fresh ground cinnamon
Pour honey into apple juice in 2+ qt cooking pot. Heat to dissolve. Add flaxseed meal and cinnamon and stir. Then pour liquid mixture on top of oats and stir until all wet.
Put mixture into large baking dish and bake at 300 degrees. Stir every 20 minutes. When it starts to dry, add either a layer of raisins or walnuts on top. When the raisins or walnuts start to brown, remove them and the top layer of oatmeal mixture. Add more and repeat. After about 2 hours you'll have dry granola. Pack in airtight containers. Great for quick, healthy breakfasts.
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Healthy Basil Pesto
Ingredients (about 10 servings)
6 oz. fresh basil
1 oz toasted walnuts
1 oz toasted pinenuts
1.5 oz Parmesiano Regiano chees
1.5 oz lowfat Irish Cheddar or lowfat Gouda cheese
1/4 tsp salt and pepper
3 tbs olive oil
3 tbs walnut oil
Put all ingredients except basil and oil into food processor and turn on. Add the basil slowly until all chopped. Then drizzle in the oil until desired consistency is reached. Great for pasta, vegetables, or salads.
John Aitchson
6 oz. fresh basil
1 oz toasted walnuts
1 oz toasted pinenuts
1.5 oz Parmesiano Regiano chees
1.5 oz lowfat Irish Cheddar or lowfat Gouda cheese
1/4 tsp salt and pepper
3 tbs olive oil
3 tbs walnut oil
Put all ingredients except basil and oil into food processor and turn on. Add the basil slowly until all chopped. Then drizzle in the oil until desired consistency is reached. Great for pasta, vegetables, or salads.
John Aitchson
Friday, September 2, 2011
Heavenly Heath Cake
1 package of Betty Crocker Devil's Food cake mix
1/2 can of sweet and condensed milk
6 oz of caramel topping
8 oz or 1 bag of Heath Milk Chocolate Toffee bits
1 container of Cool Whip topping
1/2 can of sweet and condensed milk
6 oz of caramel topping
8 oz or 1 bag of Heath Milk Chocolate Toffee bits
1 container of Cool Whip topping
- Bake cake according to package directions for 8 or 9 inch round pans; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
- In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
- Place bottom layer of cake on a plate. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the Heath bits liberally across the entire cake while still warm. Then repeat with 2nd layer of cake
- Let cake cool completely, then top with Cool Whip topping. Decorate the top of the cake with some more Heath bits and swirls of caramel topping. Refrigerate until ready to serve!
Mint Brownie Cupcakes
1 cup mint chocolate chips
1/2 cup butter cubed
1/2 cup sugar
1/2 cup flour
1 tsp baking powder
2 lg eggs
Topping
4 cups mini marshmellows
3/4 cup milk
1 1/2 tsp peppermint extract
green or red food coloring optional
1 1/2 cups heavy whipping cream, whipped
additional chocolate chips
- In sauce pan melt chips & butter until smooth, remove.Stir in sugar & eggs; combine flour & baking powder . Stir in chocolate mix unitl smooth. Fill paper cups 3/4 full. Bake at 350 degrees for 15-20 mins
- In large sauce pan cook & stir marshmellows & milk over low heat. Stir in peppermint extract & food coloring if desired. Cover & refridgerate for 20 mins. Fold in whip cream spread over cupcakes, refridgerate for at least 1 hour. Sprinkle additional chocolate chips. Store infridge until you serve.
-Rachel Schubert
1/2 cup butter cubed
1/2 cup sugar
1/2 cup flour
1 tsp baking powder
2 lg eggs
Topping
4 cups mini marshmellows
3/4 cup milk
1 1/2 tsp peppermint extract
green or red food coloring optional
1 1/2 cups heavy whipping cream, whipped
additional chocolate chips
- In sauce pan melt chips & butter until smooth, remove.Stir in sugar & eggs; combine flour & baking powder . Stir in chocolate mix unitl smooth. Fill paper cups 3/4 full. Bake at 350 degrees for 15-20 mins
- In large sauce pan cook & stir marshmellows & milk over low heat. Stir in peppermint extract & food coloring if desired. Cover & refridgerate for 20 mins. Fold in whip cream spread over cupcakes, refridgerate for at least 1 hour. Sprinkle additional chocolate chips. Store infridge until you serve.
-Rachel Schubert
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