Zucchini Bread

How to turn this (well not all of this, just 2 cups)

into this!

Zucchini Bread

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp ground cinnamon

2 cups sugar

3 eggs, beaten

3 tsp vanilla extract

2 cups grated, unpeeled zucchini

1/2 cup vegetable oil

1/2 cup apple sauce

1 cup chopped walnuts

1. Preheat the oven to 350 degrees.

2. In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and sugar.

3. Add the eggs, vanilla, zucchini, nuts, and oil. (I did not put nuts in mine this time.)

4. Mix well using a wooden spoon.



5. Pour into 2 generously buttered and floured loaf pans.

6. Bake for 50 minutes, until a toothpick inserted in the center comes out dry.

* If you would rather have muffins, this recipe will make 24 muffins, or 12 muffins and a loaf of bread.

Fried Dandelion Flowers

We have tons of dandelions in the lawn right now and *Z* loves picking them for me. Yesterday I asked him if he knew they are edible, of course he gave me a very quizzical look, as he told me 'no'. But I reassured him it is true and told him we'd try them sometime. Well today on the way home from Mom's house we found a nice patch of really clean dandelions so we picked some to bring home. Once home we made Fried Dandelion Flowers. It was really easy and to *Z*'s surprise, very tasty.

Friday Evening...

So... Friday evening found us here at home, the boys and I had eaten a late lunch, *T* wondering if I was making anything to eat and I was without a plan. I asked if there was anything he wanted and he said he'd eat "whatever you fix".
The guy ought to know better, is all I have to say!
A quick scan of the cupboard and fridge and these are the first things I found:

I really put my culinary skills to the test and came up with this:

That is all folks!

Cinnamon Rolls with Raisins

  (printable recipe)

   6 cups all purpose flour

   2 cups warm water (110°F)

   2/3 cup white sugar

   1/4 cup vegetable oil

    2 eggs

   1-1/2 tablespoons active dry yeast

   1-1/2 teaspoons salt

Filling Mixture:

   1- 1/2 cups Brown Sugar

   1/2 cup Sugar

   4 tsp. Ground Cinnamon

   1 tsp Ground Nutmeg

   4 Tbsp. butter, melted

   2 cup Raisins

Icing:

   1 cup Confectioners sugar

   1 Tbsp Milk

Instructions:

In large glass two cup measuring cup, measure out 2 cups warm water. Keep in mind the sugar will drop the temperature a couple degrees so you might want to make it a bit warmer.

Add sugar directly into the water.

Add 1-1/2 tablespoons active dry yeast to the sugar water mixture and stir a little. Wait about 5 minutes. The yeast will form a creamy froth. At this point your yeast has proofed and is ready to use.

In a mixer bowl, add your salt and oil. Stir in two cups of flour and eggs and mix until eggs are incorporated. Pour in your proofed yeast water and mix well using the dough hook.

One cup at a time mix in the remaining flour. By the time the rest of the flour is in the bowl, the dough is beginning to form.

Once the dough is formed and has pulled all the flour up from the bottom of the bowl set the mixer to the second speed and mix for 5 minutes. During this time watch to see if you need to add a bit more flour. (this step takes the place of kneading the dough for 8-10 minutes by hand)

Place dough into a well oiled bowl. Pick up the dough and turn it over to coat it completely with the oil.

Cover bowl with a damp towel and place in a warm place until it has doubled (mine took about 45 minutes). An easy test to see if the dough has risen enough is to poke two fingers about a half of a inch into the dough. If the impressions remain without going immediately back into place… it is ready.

When doubled, punch down dough and knead for a few minutes to get all the air out. Divide in half.
Roll out half of the dough.

Spread with half of the filling mixture and sprinkle with raisins. You could roll out the whole thing at once but I find it is easier to work with just half at a time.

Roll up dough.

Cut into 1 inch sections and place in two greased 9 inch pie pans or something similar.

I used the other half of the dough to make a loaf of bread.

Set in a warm place, cover with damp towel and let raise for about a half hour.

Bake at 350°F for 25-30 minutes or until the tops are a rich brown.

Brush tops with a light coating of vegetable oil and let cool for about five minutes before taking out of pans and putting on a plate.

Mix confectioners sugar and milk together in a bowl and spread on top.

(printable recipe)

The Perfect Wheat Bread

The Perfect Wheat Bread

(printable recipe)

3 cups all purpose flour (sifted)

3 cups whole wheat flour (sifted)

2 cups warm water (110°F, 45°C)

1/4 cup white sugar

1/4 cup vegetable oil

1-1/2 tablespoons active dry yeast

1-1/2 teaspoons salt

Instructions

1. In large glass two cup measuring cup, measure out 2 cups warm water. Keep in mind the sugar will drop the temperature a couple degrees so you might want to make it a bit warmer.
2. Add 1/4 cup sugar directly into the water and recheck the temperature. Wait for it to cool, or microwave for a few seconds at a time until 110 degrees is reached.
3. Add 1-1/2 tablespoons active dry yeast to the sugar water mixture and stir a little. You will notice the yeast will settle to bottom of the measuring cup and then all rise to the top in a few minutes. The yeast will form a creamy froth. At this point your yeast has proofed and is ready to use.
4. In a mixer bowl, add your salt and oil. Stir in two cups of flour. Pour in your proofed yeast water and mix well using the dough hook.
5. One cup at a time mix in the remaining flour. By the time the rest of the flour is in the bowl, the dough is beginning to form.
6. Once the dough is formed and has pulled all the flour up from the bottom of the bowl set the mixer to the second speed and mix for 5 minutes. During this time watch to see if yo need to add a bit more flour.  (this step takes the place of kneading the dough for 8-10 minutes by hand)
7. Place dough into a well oiled bowl. Pick up the dough and turn it over to coat it completely with the oil.
8. Cover bowl with a damp towel and place in a warm place until it has doubled (mine took about 45 minutes). An easy test to see if the dough has risen enough is to poke two fingers about a half of a inch into the dough. If the impressions remain without going immediately back into place… it is ready.
9. When doubled, punch down dough and knead for a few minutes to get all the air out. Divide in half and form two loaves. Place in well oiled 9×5 bread pans. Let loaves rise in warm place for another 30 minutes, or until most of the dough has risen about a inch above the top of the pans.
10. Bake at 350°F, 175°C for 25-30 minutes or until the tops are a rich brown and tapping on the tops sounds hollow. Brush tops with a light coating of vegetable oil and let cool for about five minutes before taking out of pans and cooling on wire racks.

Wheat Bread ready to go into the oven

Note:

Yields 2 - 9×5 loafs of bread perfect for sandwiches or most anything else.

For The Perfect White Bread, use 6 cups of all purpose flour instead of 3 wheat and 3 all purpose.

Wheat Bread done and ready to be eaten - Yum!

4 Years Ago Today

Sunny and warm...

Overnight Low: 31.1°F.
Today's High: 50.5°F.
Current Temp: 48.2°F. and sunny

Not a lot going on today, just relaxing with family and enjoying this beautiful day. Clear sky and sunshine, what more could one ask for?

I really want to start making homemade bread on a regular basis so I decided to start today. I'm attempting to make Perfect and Easy Homemade White Bread today. It is on the stove raising as I type. I cut out the kneading by hand process and let my kitchen aid to do all the work, by mixing on second speed for 5 minutes once all the flour was added.

picture from Ever Parent

*** Update***

Gotta love a loaf of bread that rises this high above the pan!

I can only dream that this recipe will be as easy and turn out as wonderful, every time, as this first time! Look at that beauty... in all my previous attempts to make bread from scratch I have rarely gotten it to rise like this.

Sorry... for some reason the taste function is not working on my computer today.

I so wish I could share just a slice (or two) with all of you. You'd be hooked too. I can see several loaves of this in our future. I'd like to send a special thanks to Ever Parent for sharing this wonderful recipe.

Granola Recipe

Granola with Coconut, Dates, Raisins and Chocolate Chips
2 cups rolled oats1/2 cup ground flaxseed1/2 cup wheat germ1/2 cup shredded coconutPinch of salt1 teaspoons cinnamon
1 teaspoon vanilla1/2 cup honey
3 tablespoons butter
1/2 cup chopped dried dates
1/2 cup raisins
1/2 cup mini chocolate chips
Preheat oven to 325 degrees. Combine oats, flaxseed, wheat germ, salt, cinnamon, and coconut. Melt butter in a separate bowl and add vanilla. Add honey to the oat combination and stir until evenly coated. Stir in butter until oat mixture is evenly coated. Spread on a baking sheet lined with aluminum foil. Bake for 25 minutes and stir every 5 minutes. Let it cool completely before stirring in dates, raisins, and the chocolate chips. Enjoy with milk for breakfast or alone as a snack.


4 Years Ago Today

Wordless Wednessday

Four years ago today - much different then today. We have no snow.

Taco Bake

I was looking around on Pinterest yesterday, looking for something different to make for dinner, and this is what I found.



Taco Bake from 2 Maids a Milking

Taco Bake

1 lb. hamburger
1 pkg. taco seasoning
8 oz. sour cream
1 pkg. crescent rolls (8)
1 can (8 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes (optional)
1 c. shredded cheese
Dorito chips

1. Brown hamburger and drain.
2. Add taco seasoning, tomato sauce, tiny bit of water, and diced tomatoes. Simmer...

3. In 9x13 dish, press out crescent rolls and roll them to form crust.

4. Layer hamburger mixture, sour cream and then cheese.

5. Crush about 3/4 of a bag of Doritos and put them on top. Bake at 350 for 30 min.

Enjoy!!!

What we got when...

I was looking for something yummy to make today when I found a brownie mix in the cupboard, but *Z* was insisting we make cookies. I knew there had to be a way to combined the two so we worked our magic and this is what we came up with.

What do you get when a Brownie and a Chocolate Chip Cookie have babies???

Chocolate Chip Brownie Cookies - of course.

What we used:
1 - box of fudge brownie mix (19.8 oz)
1 cup flour
1 large egg
1/2 cup water
1/4 cup vegetable oil
1 cup semisweet chocolate chips - we used the minis
3/4 cup confectioners sugar

This is what we did:In a mixing bowl, combine brownie mix, flour, egg, water, oil, and chocolate chips; mix well.

Place confectioners' sugar in a shallow dish. * Drop dough by tablespoonfuls into sugar; roll to coat (the dough will be quite sticky but it'll be okay).

Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until set. Remove to wire racks.

*Note to self - put confectioner's sugar in a bowl big enough to hold the amount of cookies for one tray (mine hold 8 cookies per tray) it will make life easier. You wont have to stop and wash the sugar off your hands to drop more dough balls in, or get dough and sugar on you scoop.

Enjoy with a nice cold glass of milk!!!!

We feel like Pizza tonight!!!

Pizza Crust
1 3/4 cup warm water
1 (1/4-ounce) package active dry yeast (recommended: RapidRise)
2 teaspoons salt
4 1/2 to 5 cups bread flour
3 tablespoons olive oil, plus more for bowl
Cornmeal, for pan

Directions
Preheat oven at 450 degrees F.
Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 5 minutes.
Add 4 1/2 cups Flour, Salt and Oil mix with dough hook on low for about a minute. Scrape bowl and mix on medium for about 3 minutes add the additional flour if needed, mix until the dough is smooth and elastic.
Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (14-inch) pizza.
Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.
Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.

Wordless Wednesday...almost... Banana Bread