Chocolate Chip Zucchini Bread

INGREDIENTS
1 1/2 cup all-purpose flour
1 1/2cup wheat flour
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1/2 cup applesauce
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts (or pecans or optional)
1 cup semisweet chocolate chips


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add applesauce, oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

Can be made into muffins. Cut cooking time to 25 min or until toothpick inserted into center comes out clean.

Pina Colada Muffins

1 cup brown sugar
1 1/4 cup vanilla yogurt
1/2 cup applesauce
2/3 cup mashed bananas
2 eggs
1 tsp vanilla
2 tsp rum extract, optional
1/2 to 3/4 cup crushed pineapple, well drained (I used 1/2 cup dehydrated pineapple and added it at the end)

mix together well


2 & 2/3 cup flour (whole wheat and/or oat work nicely)
1/3 cup milk powder
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

combine and add slowly to wet ingredients

1/2 cup chopped almonds
1 cup angel shred coconut

Spoon into greased or lined muffin tins. Bake 18 minutes on 375 degrees.

Yogurt Muffins

• 2 cups all-purpose flour
• 1 cup light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 3/4 teaspoon ground nutmeg
• 2 large eggs, room temperature
• 1 1/4 cups plain low-fat yogurt or non-fat Norwegian skyr
• 4 tablespoons melted, unsalted butter
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon granulated sugar

Preheat the oven to 375 degrees. Line 18 muffin cups with paper liners. (Food & Wine suggests spraying the cups with vegetable oil. I skipped this step, and once the muffins cooled, I didn’t have a problem removing the muffins from the liners.)

Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, clove, and 1/4 teaspoon of nutmeg in a large bowl. Whisk all of the ingredients together. Break up any large clumps of brown sugar with a fork.

In a separate bowl, whisk together the eggs, yogurt, butter, applesauce, and vanilla. Gradually add the yogurt mixture into the dry ingredients until just blended.

Spoon the batter into the prepared muffin cups. Fill each cup halfway, as the contents will rise a bit during baking. Sprinkle the granulated sugar and the remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Enjoy!

Pumpkin Pear Pecan Wheat Muffins

2 large eggs
1 cup pumpkin puree
1 1/4 cup firmly packed brown sugar (or 1 cup brown sugar and 1/4 cup honey)
1/4 cup milk powder (no water)
2 cups pureed pears (or 1 cup pureed and 1 cup cubed)
2 Tbsp canola oil

Combine all ingredients in mixing bowl and mix gently

Slowly add dry ingredients:
1 & 1/4 cup white flour
2 cups wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg

2 cups oats
1 cup pecans
1 cup choc chips

Mix until combined.

Heat oven to 400 degrees.
Spoon batter into greased or lined muffin tins.
Bake 18-20 min.
Cool slightly before serving.
Makes 24 regular size muffins.

Oatmeal Waffles or Pancakes

from The Recipe Zaar
10 min | 4 min prep | 10 waffles
2 cups quick oats
1/2 cup flour
1/2 teaspoon salt
1/2 tsp cinnamon
1 1/2 cups water
1 tablespoon baking powder
1 beaten egg
1 tablespoon molasses
2 tablespoons corn oil

1. Mix well together.
2. There should be no lumps.
3. Bake in a waffle iron, or like regular pancakes.
4. Variation: add 1/2 cup finely chopped apple

No-Knead Bread

Submitted by Melanie Christensen on The Sisters Cafe
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising


3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.


1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.


2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.


3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.


4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Chapati Bread

Recipe copied from http://lentilsandrice.blogspot.com
Chapati Bread is an unleavened flatbread made with whole wheat flour. It's toasted on a grill or griddle until golden brown spots form, then brushed with melted butter.

INGREDIENTS:
1-1/2 cups whole wheat flour
1/2 cup all purpose flour
1 tsp. salt
1 Tbsp. vegetable oil
1/2 to 3/4 cup warm water

PREPARATION:

In medium bowl, combine flours, salt, olive oil, and enough water to form a soft dough. Knead the dough ten times, then cover tightly and let stand for 1 hour.

When ready to cook, form 10 balls from the dough.

Roll out the balls on a lightly floured surface into 6" circles.

Heat an ungreased griddle over medium high heat. Two at a time, lay the circles on the hot griddle.

Cook until the dough starts to puff slightly, then turn and cook until light golden brown spots form.

Remove chapati to a kitchen towel and brush with melted butter. Serves 8

Easter Tomb Rolls

Make or buy bread dough (the frozen kind is fine — let it thaw first.) On Saturday night, let the children wrap a piece of bread dough around a large marshmallow. Put them on a cookie sheet in the oven and tape it shut (signifying sealing the empty tomb) and leave them there overnight. The next morning take them out and preheat the oven. Bake the rolls, and when they are done let the children open them. The marshmallow will be gone! The little “tombs” will be empty and hollow. Enjoy the rolls with breakfast; they will have a sweet taste to them.

Butterhorn Rolls/ Cinnamon Rolls

1 tbl yeast
2 tbl water
¾ cup sugar
½ cup butter
3 eggs
¾ cup milk
½ tbl salt
4 cups flour

Proof yeast in water and sprinkle with sugar. Warm butter and milk together in microwave. Combine the butter/milk mixture with the rest of the ingredients in a glass bowl or mixer. Dough should be sticky to the touch. Cover with plastic wrap and let rise in warm place. Put out on floured board and knead with flour until it is a little less sticky. It should be tender but manageable.

For butterhorn rolls

Let rest 10 minutes. Break into 3 balls. Roll each ball into pizza-size circle. Brush with softened or melted butter. Cut with pizza cutter into about 12 pizza-slice shapes. Roll up from big side to small forming a crescent. Brush rolls with melted butter. Cover and let rise until doubled. Bake at 350 degrees for 13-15 minutes or until golden brown.

For cinnamon rolls

Roll dough into a rectangle. Spread with melted or softened butter. Sprinkle with cinnamon sugar mixture. Roll into a log and cut 1 inch thick slices. (A serrated knife works best for this.) Place in greased pan and let rise until double in size. Bake at 350 degrees for about 20 minutes. Remove immediately from pan. Let cool slightly and spread on frosting. Serve warm or at room temperature

French Breakfast Puffs

From Pioneer Woman

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Flour Tortillas

For step by step directions with photos, click here

3 cups Flour
1/3-1/2 cup Crisco
1 tsp salt
1 cup hot water

Place flour and salt in large bowl. Cut in Crisco with a pastry cutter or two knives.
Add water all at once
Stir and knead until a moderately soft dough forms
Separate into balls that fill the palm of your hand
Roll each ball into a round tortilla, flipping over and flouring underneath regularly.

Cook in a large saute pan or griddle on med flame, 1-2 min per side.

(makes 10 tortillas)

Corn Bread

3 cups flour
1 1/2 cup yellow cornmeal
2 Tbsp baking powder
1 tsp salt
3 Tbsp sugar

Combine all dry ingredients.

Melt and combine:
1/2 cup butter
2 1/2 cups milk

Blend milk mixture into dry ingredients.
Stir until lightly mixed
Bake in a greased 8" square pan at 425 for 30 min

Tasty Buns

5 cups flour
1/2 ounce dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup white sugar
1 tsp salt

DIRECTIONS

1. Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
2. Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
3. Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
4. Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

For pizza dough, omit sugar.
For dinner rolls, cut sugar to 2 Tbsp.
For cinnamon rolls
3. On floured surface, roll dough out into flat rectangle, approximately 1/4 inch thick. cover with melted butter, brown sugar, white sugar, and cinnamon. Roll up and slice into 1/2 to 1 inch rolls.

4. Place in greased pan and let rise until double in size

5. Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

Pumpkin Chocolate Chip Bread

3 cups white sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, combine sugar, pumpkin, oil, applesauce, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.