Zucchini Bread

I have been making this delicious recipe for over 40 years!

Ingredients

3 cups shredded zucchini (2 to 3 medium)

1 1/2 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups all-purpose or whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ cup coarsely chopped nuts

Steps

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Best Ground Turkey Chili

Ingredients

1 tbsp. extra-virgin olive oil
1 onion, finely chopped
2 Chopped jalapenos
1 1/2 lb. ground turkey
Salt to taste
Freshly ground black pepper
2 cloves garlic, minced
1 small can tomato paste
1 28-oz. can chopped tomatoes
2 cups cooked black beans
1 1/2 c. low-sodium chicken broth
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano

Instructions

In a large skillet over medium high heat, heat oil. Add onion and peppers and cook until tender. Add ground turkey and cook, stirring occasionally, until the turkey is golden and cooked through. Season with salt and pepper then stir in garlic and tomato paste and cook until fragrant, about 4 minutes. Transfer this mixture to a crockpot.

To the crockpot, add the tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano. Cook on high for 4 hours, until the chili has thickened. Check for seasoning and season with salt and pepper to taste.

Garnish with cheese and sour cream, if desired.

Homemade Coffee Creamers

Hazelnut Creamer

• 2 cups half and half 
• ¼ cup maple syrup
• 2 teaspoons hazelnut extract

In a quart jar, combine the half and half, maple syrup, and hazelnut extract and stir. Place the jar in the fridge to chill. Creamer will stay fresh for about 10 days

Pumpkin Spice Creamer

• 1/3 cup pumpkin puree
• 2 cups half and half
• 1/4 cup packed light brown sugar
• 1/4 cup maple syrup
• 1/2 tsp. ground cinnamon
• 1/4 tsp. pumpkin pie spice 

1. Add the pumpkin puree to a medium saucepan. Then, add the half and half, brown sugar, maple syrup, cinnamon, and pumpkin pie spice. Whisk until well incorporated. Place over medium heat for 10 minutes, just until the liquid begins to bubble around the edges of the pan.
2. Remove from the heat. Cool at room temperature for 10 minutes.
3. Transfer to a sealed container. Store in the refrigerator for up to 7 days.
4. Shake or stir well before adding desired amount to coffee.

Cornbread Muffins

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 cup milk
3 Tbls. Vegetable oil or shortening

Preheat oven to 450 degrees F.
Oil muffin pan generously (I use a dab of bacon grease in each muffin cup and heat the pan to sizzling in the pre-heated oven before pouring the batter into the cups.)
Combine dry ingredients in a bowl. Mix the egg and milk and add to the dry ingredients. Stir in vegetable oil.  Mix thoroughly.

Pour into the prepared muffin pan.

Bake 20 minutes or until golden brown.

Butternut Squash Soup

Ingredients

One 2- to 3-pound butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock

Nutmeg

Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Puree squash and onion in the pot with a blender stick. (electric works best) Stir and season with nutmeg, salt, and pepper. Serve.

Option: You can cut the seeded, unpeeled squash in half and lay insides down in an inch of water in a 9 x 13 baking dish. Bake at 350 for 1 hour.  Let cool. The squash is much easier to peel after it has baked!

Pumpkin Bread

3 cups sugar

1 cup oil

4 eggs

2 cups canned pumpkin

¾ cup water

3 ½ cups flour

2 teaspoons baking soda

1 ½ teaspoons salt

2 ½ teaspoons cinnamon

2 ½ teaspoons nutmeg

In a large mixing bowl, combine sugar, oil, eggs, and pumpkin.  Sift dry ingredients together and add to sugar mixture, alternating with water.  Pour batter into a lightly greased bundt pan. Bake at 350° for 1 hour.

July 4th Strawberry and Blueberry Parfait

Strawberries, washed and cut into pieces

Rinsed Blueberries

1 Angel Food Cake torn into chunks (store bought is the best option)

Whipped Cream

In a parfait glass, begin with chunks of cake then, layer all of the ingredients in an alternating fashion. Top with whipped cream and an arrangement of berries.

This is a family favorite dessert!

Granola Cookies

Ingredients

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 large egg
• 1 cup granola (chop clusters if too large)
• 3/4 cup chocolate chips (or raisins, craisins, nuts, etc.)

Preparation

Preheat oven to 350

Whisk together flour, baking soda and salt in a small bowl.  Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat egg  until well combined. Reduce speed to low, then add flour mixture and mix until just combined.  Stir in granola and chocolate chips.

Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreeased cookie sheets, then pat into a 2 1/2 inch round.

Bake cookies until pale golden brown, about 11 minutes.  Cool on sheets 1 minute, then transfer to wax paper to cool.

One Pie Crust Ingredients

I learned how to make perfect poie crust from my mother.  The secret is ice cold water and not to over mix. This is a great recipe.

1 cup sifted flour
1/2 tsp. salt
1/3 plus 1 tbsp. shortening
2 to 2-1/2 tbsp.  water

Combine flour and salt. Cut in shortening with a pastry blender until mixture is the consistency of cornmeal or tiny peas.
Sprinkle on cold water, 1Tblsp at a time, stirring with a fork. Add water until dough is most moist and holds together.  Out should not be sticky.
Shape into a smooth ball with hands, and roll.

Baked Crust:

Preheat Oven to 475 degrees.  Poke holes in bottom and along sides of the crust.  Bake for 8 minutes until golden brown.  Cool on a wire rack.

Homemade Pizza Crust

Thin Crust

• 1 cup of warm water (105° - 115°)
• 2 tablespoons of oil
• 2 teaspoons of sugar
• 1/2 teaspoon of salt
• 1 package of yeast
• 3 cups of flour

Combine first four ingredients in a mixing bowl; sprinkle yeast over mixture, stirring until dissolved.  Gradually add flour, mixing well after each addition.

Turn dough out onto a lightly floured surface and knead until smooth and elastic.  Shape into a ball and place in a greased bowl, turning to grease top.  Cover and let rise in a warm place (85°) free from drafts, 1 hour or until doubled.  

Punch dough down and divide in half.  Lightly grease hands and pat dough evenly into two lightly greased 12-inch pizza pans.  Bake at 450° for 5 minutes.  

Yield: two12-inch pizza crusts

Top with your favorite pizza ingredients and bake at 450° for 11-14 minutes.

My Favorite Boston Cream Pie

Cake

Baking spray with flour to grease pan
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter or margarine, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg 

Cream Filling

2 large eggs 

1 1/2 cups milk

1/3 cup granulated sugar
2 tablespoons cornstarch

1/8 teaspoon salt
2 teaspoons vanilla

Chocolate Icing

3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

Directions

• Pudding Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
• In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
• Cake
• Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray.
• In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
• Glaze
• In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
• To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
• Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.--Recipe from Betty Crocker

Best Buttermilk Pancakes

1  egg
1  cup all-purpose flour
1  tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon sugar

Pinch of salt
1  cup buttermilk
2  tablespoons vegetable oil

  Beat egg.  Combine flour, baking powder, baking soda, salt, and sugar; add to egg.  Add buttermilk and oil.  beating until mixture is smooth.

  Pour 1/4 cup of batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles.  Serve.  Makes 8 4-inch pancakes.