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.

Cinnamon Bun Scones

Recipe was found here

scones
2	cups wheat flour (or half white)
1	cup Quaker® Oats, quick or old fashioned, uncooked
1/4	cup + 2 tablespoons granulated sugar
1	tablespoon baking powder
1/4	teaspoon salt
8	tablespoons (1 stick) butter or margarine, chilled and cut into pieces
3/4	cup buttermilk (3/4 cup milk plus 2 tsp vinegar, let rest 5 min)
1	egg, lightly beaten
1	teaspoon vanilla
1/2	cup toasted chopped pecans
2	teaspoons ground cinnamon
glaze
3/4	cup powdered sugar
3 to 4	teaspoons Tropicana Pure Premium® orange juice, Dole® 100% orange juice or milk

Preparation Steps

1. Heat oven to 425°F. Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
3. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

Recipe Yield:

12 SCONES

Serving Size:

1/12 of recipe

Nutrition Information: (nutrition will differ slightly if wheat flour is used)

Calories: 260, Calories from Fat: 110, Total Fat: 12g, Saturated Fat: 5g, Cholesterol: 35mg, Sodium: 220mg, Total Carbohydrates: 34g, Dietary Fiber: 2g, Sugars: 15g, Protein: 5g

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

Cinnamon Syrup

From The Recipe Zaar
10 min | 5 min prep | SERVES 6
1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1/2 teaspoon cinnamon
2/3 cup water
2 tablespoons butter

1. Mix sugar, salt, flour, and cinnamon.
2. Add water and bring to a boil.
3. Boil until thickened.
4. Stir in butter.
5. Serve over pancakes, waffles, or french toast.

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.

Baked French Toast

1 loaf french bread

8 large eggs
2 cups half and half
1 cup milk (I use skim because I enjoy irony)
2 tbs. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of salt
Praline topping (recipe below)
Maple syrup (I prefer Aunt Jemima, but if you have your own maple tree or something go for it, Laura Ingalls)

Slice bread in 20 pieces. Arrange in a greased 9 x 13 pan in two layers*. Combine other ingredients until bubbly. Pour over bread. Cover with foil and refrigerate overnight.

Preheat oven to 350. (the next morning, not the night before because that would be a fire hazard)

Spread praline topping over the whole thing and bake 40 minutes. Serve with warm, maple syrup.

Praline Topping

2 sticks butter
1 cup light brown sugar
2 tbs. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg

*The two layers of bread is kind of important. If you only do one layer of bread, it gets too soggy on the bottom.

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

German Pancakes

6 eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter, melted

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
Bake in preheated oven for 20 minutes, or until golden.
Serve traditionally with sour cream and applesauce, or American style with butter and syrup.

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.

Spinach Quiche

Spinach Quiche (by way of Karrie Jaster)
1/2 c. Butter
3 cloves Garlic, chopped
1 small onion, chopped
1 (10 oz.) pkg. frozen spinach, thawed and drained
3/4 c. fresh Mushrooms, sliced
1 (6 oz.) pkg. Herb and Garlic Feta, crumbled
1 (8 oz.) pkg. Cheddar Cheese, shredded
Salt to taste
Pepper to taste
1 9" unbaked deep dish Pie Crust
4 Eggs, beaten
1 c. Milk

Preheat oven to 375 degrees. In a medium skillet, melt buter over medium heat. Saute garlic and onion until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup of the chaddar. Spoon mixture into pie crust. In a medium bowl, whisk eggs and milk. Season with salt and pepper. Pour into pastry shell. Bake 15 minutes; sprinkle with remaining cheese. Bake additional 35-40 minutes, until set. Allow to stand 10 minutes before serving.