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Category Archives: Bread

Peanut Butter Zucchini Bread

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Peanut Butter Zucchini Bread

 

3 eggs

1 cup vegetable Oil

2 ½ cups sugar

½ cup Peanut Butter (I like crunchy for this)

2 cups grated zucchini

2 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

 

Preheat oven to 350°f. Lightly grease (2) 9 by 5 inch loaf pans

 

 

Combine flour, salt, baking powder and soda in a separate bowl

 

In a mixer bowl, mix eggs, oil, sugar, peanut butter and vanilla. Add zucchini

 

Stir in flour mixture. Divide into prepared pans

 

Bake for 50-60 minutes, or until a knife inserted into the middle of the loaf comes out clean

Cool 20 minutes in pans, then turn out onto wire racks to cool completely before slicing

 

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Pineapple Zucchini Bread

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Pineapple Zucchini Bread

This is my new favorite Zucchini Bread

4 eggs

1 ½ cups sugar

2 tsp vanilla

1 cup vegetable oil

2 cups grated zucchini

3 cups flour

1 tsp salt

1 ½ tsp baking soda

1 ½ tsp baking powder

1 ½ tsp cinnamon

½ tsp nutmeg

1 (8 ounce) can crushed pineapple in juice

 

Preheat oven to 350°f. Lightly grease (2) 9 by 5 inch loaf pans

 

In a mixer bowl, mix eggs, oil, sugar and vanilla. Add zucchini

Stir in Flour, salt, baking powder and soda, cinnamon, and nutmeg

Fold in pineapple and put into prepared pans

 

Bake for 50-60 minutes, or until a knife inserted into the middle of the loaf comes out clean

Cool 20 minutes in pans, then turn out onto wire racks to cool completely before slicing

 

Chocolate Chip Zucchini Bread

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Chocolate Chip Zucchini Bread

 

3 eggs

2 cups sugar

1 cup vegetable oil

2 tsp vanilla extract

2 cups shredded zucchini

3 cups Flour

¾ tsp baking powder

1 tsp baking soda

1 tsp salt

½ tsp cinnamon

¼ tsp nutmeg

1 cup chopped walnuts

1 ½ cups real chocolate chips

 

Preheat oven to 350°f. Lightly grease (2) 9 by 5 inch loaf pans

 

In a mixer bowl beat eggs until light. Add sugar, oil, vanilla, and zucchini

Beat in Flour, baking powder and soda, salt, cinnamon, and nutmeg

Take off mixer and fold in chocolate chips and walnuts.

Pour into prepared Pans

 

Bake for 50-60 minutes, or until a knife inserted into the middle of the loaf comes out clean

Cool 20 minutes in pans, then turn out onto wire racks to cool completely before slicing

 

 

Buleberry Zucchini Bread

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3 Eggs

1 Cup Vegetable Oil

3 tsp Vanilla Extract

2 ¼ cups sugar

2 cups shredded Zucchini

3 cups Flour

1 tsp salt

1 tsp baking powder

½ tsp baking soda

2 tsp cinnamon

2 cups blueberries

 

Preheat oven to 350°f and lightly grease (2) 9 by 5 loaf pans

 

In a mixer bowl beat together eggs, oil, vanilla and sugar. Add in the zucchini.

Beat in the flour, salt, baking powder and soda, and cinnamon. By hand gently fold in the blueberries. Transfer to the prepared pans

 

Bake for 60-70 minutes or until a knife inserted into the center of the loaves comes out clean

 

Cool 20 minutes in pans, then turn out onto wire racks to cool completely before slicing

 

 

Cinnamon Chocolate Caramel Sin

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Cinnamon Chocolate Caramel Sin
12 inch Dutch Oven
Bisquick biscuits (Mixed per package) or 4 packages of tube biscuits. (Or your favorite)
2 cups sugar
4 teaspoons cinnamon Extra Fine Ground
1 cup chocolate chips
1 package caramel apple wraps
1+ stick butter sliced
1 gallon size zip lock bag
1 small apple cored and sliced – leave in form of an apple. Save core.

 

Place cinnamon and sugar in zip lock bag. (Close) and shake to mix. Let settle for a minute, while you open the tube of biscuits or make the Bisquick biscuits. Add 4 biscuits to the zip lock bag – zip closed and shake. Remove coated biscuits one at a time. Lay flat on DO cover. Place 4 chocolate chips point down into biscuit* (Push in until flush – it will pop out some. Do both sides.) Stack with a pat of butter between each biscuit. Repeat for the other biscuits.
Lightly coat the inside of the DO with some butter on the sides only. Add the biscuits placing them on their side to form a ring. Keep slightly away from side of DO. Place apple in center. Slice a 1/4 inch piece of the core – No seeds, no stem or end. Place in center of apple in DO. Fill ½ way with cinnamon sugar. Top off with chocolate chips. Cover the top of the biscuits and apple with balance of cinnamon sugar from zip lock bag. Place balance of pats of butter around top of biscuits with one in the center of the apple. Place caramel apple wraps over the top of the biscuits tucking them around the DO against the side. If you cut a piece off the caramel apple sheet to make a flat edge to go against the side of the DO it makes the placement easer. Place the cut pieces over the apple.
Bake at 350 degrees until you just start to smell the biscuits aprox. 15 to 25 minutes. Just note the cooking time for the biscuits on the package.