preheat oven to 350 degrees
1 3/4 c flour
2/3 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c soft butter
2 T milk
2 eggs
1 cup mashed bananas (2 to 3)
In mixer combine 1 cup flour, sugar, baking powder, baking soda, and salt. Add mashed bananas, butter and milk. Beat on low until blended, turn on high speed for 2 minutes. Add eggs and remaining flour till blended.
Pour into greased 8x4x2 loaf pan. Bake 55 to 60 min.
Makes 1 loaf.
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Friday, October 3, 2008
Zucchini Bread
I love this recipe because it has 1/2 the amount of oil then most other recipes, and you can't tell!
Preheat oven 350 degrees
1 1/2 c flour
1 t cinnamon
1/2 t baking soda
1/4 t baking powder
1/4 t nutmeg
1/4 t salt
1 c sugar
1 cup finely shredded zucchini
1/4 c oil
1 egg
1/4 t lemon zest
In a bowl whisk together flour, cinnamon, nutmeg, baking soda, b. powder, and salt.
In another mixing bowl combine sugar, egg, oil, zucchini, and zest. Add flour mixture, to wet mixture and stir until just combined.
Pour into greased 8x4x2 loaf pan. Bake for 50 to 60 min. Eat with cinnamon butter and prepare to die.
Makes 1 loaf ~ Thanks Star!
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Preheat oven 350 degrees
1 1/2 c flour
1 t cinnamon
1/2 t baking soda
1/4 t baking powder
1/4 t nutmeg
1/4 t salt
1 c sugar
1 cup finely shredded zucchini
1/4 c oil
1 egg
1/4 t lemon zest
In a bowl whisk together flour, cinnamon, nutmeg, baking soda, b. powder, and salt.
In another mixing bowl combine sugar, egg, oil, zucchini, and zest. Add flour mixture, to wet mixture and stir until just combined.
Pour into greased 8x4x2 loaf pan. Bake for 50 to 60 min. Eat with cinnamon butter and prepare to die.
Makes 1 loaf ~ Thanks Star!
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Cinnamon Butter
Yummy on a slice of warm zucchini bread!
2 cubes butter
3 T cinnamon
1/2 pound powdered sugar
Whip it all together and you're good to go impress someone!
Recipe from Aimee :o)
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2 cubes butter
3 T cinnamon
1/2 pound powdered sugar
Whip it all together and you're good to go impress someone!
Recipe from Aimee :o)
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Meatloaf Makeover
I've never liked meatloaf until I came across this one from Cook's Illustrated. It's their lowfat version and it's insanely good! I know it looks like alot to prepare, but once you make it, the next time is a breeze ~ promise!
Meatloaf
1 t oil
1 onion, chopped fine
salt
3 cloves garlic pressed
1 minced fresh thyme leaves
1/4 c tomato juice
1 slice hearty white bread, torn into pieces
1 1/2 pounds 90 percent lean ground beef
1 egg
1 T soy sauce
1 T Dijon mustard
2 T finely chopped fresh parsley leaves
1/2 t ground black pepper
salt
Glaze
1/3 c ketchup
3 T apple cider vinegar
1/2 t hot sauce
2 T brown sugar
Heat oven to 375 degrees
Set a wire rack inside a rimmed baking sheet and place an 8-by6-inch piece of foil in center of rack. Using skewer poke hole in foil 1/2 in apart through out foil.
Heat oil in med skillet. Cook onion and salt til soft. Add mushrooms and cook until they release their liquid, about 5 min. Increase heat and cook until liquid had evaporated. Add garlic and thyme and cook 30 seconds. Stir in tomato juice and cook until thickened about 1 min. Transfer to a food processor, add bread and process until smooth. Add beef and pulse to combine.
Whisk egg, soy sauce, mustard, parsley, pepper and 1/4 teaspoon salt in large bowl. Add beef mixture and mix with hands until evenly combined. Shape mixture into loaf covering entirety of prepared foil. Bake about 1 hour or until instant thermo reads 160 degrees. Remove meatloaf and heat broiler.
FOR THE GLAZE: Combine all ingred. in small saucepan. Simmer over med, heat until thick and syrupy about 5 min. Spread over loaf and broil until glaze bubbles - about 3 min.
YUM-O!!
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Meatloaf
1 t oil
1 onion, chopped fine
salt
3 cloves garlic pressed
1 minced fresh thyme leaves
1/4 c tomato juice
1 slice hearty white bread, torn into pieces
1 1/2 pounds 90 percent lean ground beef
1 egg
1 T soy sauce
1 T Dijon mustard
2 T finely chopped fresh parsley leaves
1/2 t ground black pepper
salt
Glaze
1/3 c ketchup
3 T apple cider vinegar
1/2 t hot sauce
2 T brown sugar
Heat oven to 375 degrees
Set a wire rack inside a rimmed baking sheet and place an 8-by6-inch piece of foil in center of rack. Using skewer poke hole in foil 1/2 in apart through out foil.
Heat oil in med skillet. Cook onion and salt til soft. Add mushrooms and cook until they release their liquid, about 5 min. Increase heat and cook until liquid had evaporated. Add garlic and thyme and cook 30 seconds. Stir in tomato juice and cook until thickened about 1 min. Transfer to a food processor, add bread and process until smooth. Add beef and pulse to combine.
Whisk egg, soy sauce, mustard, parsley, pepper and 1/4 teaspoon salt in large bowl. Add beef mixture and mix with hands until evenly combined. Shape mixture into loaf covering entirety of prepared foil. Bake about 1 hour or until instant thermo reads 160 degrees. Remove meatloaf and heat broiler.
FOR THE GLAZE: Combine all ingred. in small saucepan. Simmer over med, heat until thick and syrupy about 5 min. Spread over loaf and broil until glaze bubbles - about 3 min.
YUM-O!!
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Laura's so good for you Banana Muffins!
1 1/2 c flour - I use white wheat
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/3 c honey
1/3 c light olive oil OR melted butter
1 egg
1/2 c buttermilk
3 med. bananas mashed
1 cup frozen blueberries (optional)
In med. bowl whisk, honey, olive oil, egg, and buttermilk.
In sm. bowl whisk together dry ingred. Add to wet ingredients, blend well. Stir in bananas and blueberries.
Bake 350 degrees 18 min. Makes 12 muffins
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3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/3 c honey
1/3 c light olive oil OR melted butter
1 egg
1/2 c buttermilk
3 med. bananas mashed
1 cup frozen blueberries (optional)
In med. bowl whisk, honey, olive oil, egg, and buttermilk.
In sm. bowl whisk together dry ingred. Add to wet ingredients, blend well. Stir in bananas and blueberries.
Bake 350 degrees 18 min. Makes 12 muffins
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Meringue
3 egg whites room temp. - place whole eggs in a bowl of hot water for 5 min. voila! Rm temp!
1/2 t cream of tartar
2/3 c sugar
Heat oven to 275 degrees. Cover cookie sheet with foil or parchment.
Beat cream of tartar and egg whites on medium speed until foamy. SLOWLY, while still beating pour in sugar 1 tablespoon at a time. Continue beating until stiff.
Place desired shapes and amount of meringue you want on cookie sheet. Use bottom of a spoon to shape tops.
Bake 30-35 min or until outside is crisp and dry. Cool
Top meringues with vanilla ice cream and your favorite berry sauce. This is Garrett's favorite dessert!
Recipe from momswhothink.com
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1/2 t cream of tartar
2/3 c sugar
Heat oven to 275 degrees. Cover cookie sheet with foil or parchment.
Beat cream of tartar and egg whites on medium speed until foamy. SLOWLY, while still beating pour in sugar 1 tablespoon at a time. Continue beating until stiff.
Place desired shapes and amount of meringue you want on cookie sheet. Use bottom of a spoon to shape tops.
Bake 30-35 min or until outside is crisp and dry. Cool
Top meringues with vanilla ice cream and your favorite berry sauce. This is Garrett's favorite dessert!
Recipe from momswhothink.com
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Chicken Cheese Soup
I have a weakness that grosses my sisters out, it's fake cheese! It all started in 7 th grade when I had my first taste of nachos with cheese sauce from the local 7 eleven, we have had an on and off again relationship ever since! Aimee made this soup for dinner and I remember eating it for breakfast the next morning! I could not get enough! I asked for the recipe and then it all made since...velveeta cheese!! Hope you enjoy it as much as I do!
2 whole chickens - I use 6 or 7 chicken breast
16 c water
10 chicken bouillon cubes
2 c sliced carrots
2 c sliced celery
1 onion, chopped
1/4 c fresh parsley, chopped
2 c Minute Rice (uncooked)
1 10 oz can mild Rotel tomatoes
2 pounds velveeta cheese - cut up
Simmer the chicken and water in a large stockpot with bouillon until the meat is cooked. Remove chicken and shred. RESERVE BROTH, add carrots, celery, onion, parsley, rice, and tomatoes, simmer for 30 min. Add the chicken and cheese just prior to serving. Stir until well blended.
Serves a crowd!
2 whole chickens - I use 6 or 7 chicken breast
16 c water
10 chicken bouillon cubes
2 c sliced carrots
2 c sliced celery
1 onion, chopped
1/4 c fresh parsley, chopped
2 c Minute Rice (uncooked)
1 10 oz can mild Rotel tomatoes
2 pounds velveeta cheese - cut up
Simmer the chicken and water in a large stockpot with bouillon until the meat is cooked. Remove chicken and shred. RESERVE BROTH, add carrots, celery, onion, parsley, rice, and tomatoes, simmer for 30 min. Add the chicken and cheese just prior to serving. Stir until well blended.
Serves a crowd!
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