Ingredients:
1 1/2 C flour
3/4 C sugar
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 C grated peeled Granny Smith apple
1/2 C grated carrot
1/2 C shredded zucchini
1/4 chopped walnuts, toasted ( nuts are optional)
1/4 C canola oil
1/4 C buttermilk
2 large eggs
Cooking Spray (I use Bakers Joy)
Preheat over to 350
Combine, flour, sugar, cinnamon, baking soda and salt in a large bowl. Whisk to combine.
Add apple, carrot, zucchini and nuts to flour mixture, mix well.
In a small bowl combine- oil, buttermilk, eggs- whisk well.
Add egg mixture to flour mixture- stirring until just combined.
Spray a loaf pan well with cooking spray.
Pour batter in to pan.
Bake 45-50 mintues or until toothpick inserted into center of cake come out clean.
Cool on wire rack 10 minutes, remove from pan and continue cooling on wire rack.
Zucchini Bread adapted from Maida Heatter
Ingredients:
3 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons cinnamon
2 cups packed zucchini, shredded
2 eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoon vanilla
Additional Mix in’s
1 cup walnuts (optional)
1 cup mini chocolate chips (optional)
¾ dried cranberries (optional)
Method:
Preheat oven to 350 degrees. Generously butter (2) 8 x 4 loaf pans
Sift together flour, salt, baking soda, baking powder and cinnamon and set aside.
Wash zucchini well under running water, and cut off both ends.
Grate the zucchini on the large holes of a box grater or use the shredding disc of your food processor. Do not drain. Press it firmly into a measuring cup. Set aside.
In a large bowl, beat the eggs, mix in the sugar, oil, and vanilla.
Add the sifted dry ingredients and stir to mix. It will be thick.
Add the zucchini and mix thoroughly. (the zucchini will add moisture and make it easy to stir)
If using, mix’s in’s add now and stir to combine.
Divide batter equally among 2 prepared pans, smooth the top and bake.
Bake 65 minutes or until a toothpick inserted in the middle comes out clean and dry.
Cool in pan for 20-30 minutes, then turn out onto wire cooling rack.
These loaves will freeze beautifully
One Bowl Banana Bread
Ingredients
1 3/4 C Flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 C white sugar
1/3 C butter melted
1/2 tsp vanilla extract (optional)
2 eggs
4-6 mashed bananas depending on the size
1/2 C chopped walnuts (optional)
Preheat oven to 350 and grease a loaf pan well with butter
In a large bowl sift together first 5 ingredients (flour, BP, BS, salt, sugar) Tip: I place a large strainer on the top of my bowl measure and dump all ingredients in the strainer then just lightly shake to sift)
Add butter, eggs, nuts if using and mashed banana. Stir with wooden spoon until well blended.
Pour batter into prepared pan and bake about 1 hour or until toothpick inserted in center of loaf comes out clean.
Cool on wire rack 30 minutes un-mold from pad and continue cooling on wire rack.
This is delicious toasted as well!
"Chocolate Covered Strawberry" Muffins
Ingredients
1/2 C butter melted & cooled
1 cup milk
1.5 tsp vanilla
2 eggs
2 1/4 C flour
3/4 sugar
4 tsp baking soda
1/2 tsp salt
1 C chopped strawberries tossed with 1 Tbsp flour this will prevent the fruit from sinking to the bottom of the muffin
1/2 C mini semi sweet chocolate chips
Preheat oven to 400 and grease a 12 C muffin tin or line with paper liners
In a small bowl whisk together butter, milk, vanilla, and eggs
In a large bowl whisk together flour, sugar, baking power, and salt
Make a well in center of dry ingredients add wet ingredients and stir until just combined (do not over mix)
Gently fold in berries & chocolate chips
Using a 1/4 measure fill muffin cups (note they will be quite full) if you have extra batter as I did make mini muffins
Bake for 18-20 minutes or until lightly golden and a toothpick inserted come out clean
Let stand in pan for 5-10 minutes before removing to cool on wire rack
Cranberry White Chocolate Chips Scone with Orange Glaze
Ingredients
2 1/2 C flour
2 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C cold butter cubed
1 C dried cranberries
1/2 white chocolate chips
3/4 C buttermilk
1/4 C orange juice (I used a honey tangerine)
zest of orange
1/2 C confectioners Sugar
1-2 tsp orange liqueur or orange juice
Preheat oven to 400 degrees and line 2 large baking sheets with parchment paper
In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt
Using a pastry blender, cut in butter until crumbly
Stir in dried cranberries and white chocolate chips
In a small bowl whisk buttermilk, juice, zest, and egg- pour over flour mixture, and stir with a fork to make a soft ragged dough.
With lightly floured hands, press dough into a ball. On a lightly floured surface, knead gently about 10 times or until smooth. Roll dough out to about 3/4" thickness and cut with heart shaped cookie cutter or 2 1/2-3" round biscuit cutter, re-rolling dough as necessary. Place shapes on prepared baking sheets and 1" apart.
Bake at 400 degrees until bottoms are light golden , 15-18 minutes. Transfer to rack to cool.
In small bowl combine, confectioners sugar with just enough orange liquor/juice to make an icing to drizzle (if to thick add more liqueur/juice). Drizzle over warm scones. Tip: Place scones on cooling rack back on baking sheet with parchment paper then drizzle glaze, this will make clean up a breeze)
Chocolate Apple Bread
Topping ingredients
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup finely chopped walnuts (optional)
1-2 tablespoons melted butter
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter softened
1 cup white sugar
2eggs
1 teaspoon vanilla extract
2 tablespoons buttermilk or 1 Tbsp milk & 1TBS sour cream
1.5 cup chopped apples (1 granny smith 1 red baking apple (empire, rome, cortland, fuji)
1/2 cup walnuts (optional)
1/2 cup dark or semi-sweet chocolate chips
Preheat oven to 350 and grease a 9" x 5" loaf pan
Make the topping
In a small bowl mix the sugar, cinnamon and finely chopped walnuts. Set aside.
In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
In a separate large bowl cream butter and sugar.
Add eggs and vanilla extract, and mix well.
Gradually beat in flour mixture in 3 additional alternately with milk then sour cream (or buttermilk if using).
Stir in apples, walnuts, and semi-sweet chocolate chips.
Pour into well greased 9" x 5"loaf pan. Sprinkle with topping.
Bake in a preheated 350 degree F oven for 50 to 60 minutes. At 45mins brush melted butter over topping, this will create a lovely crunchy crust
Cool for 15 minutes. Remove from pan. Cool on a wire rack.
Maple Espresso Cake
Ingredients
1 C maple syrup
½ C sugar
4 C flour
¼ cup very finely ground coffee I used espresso beans
1 Tbsp baking powder
½ Tsp salt
1 C butter, room temperature
½ C sour cream
6 eggs
1 Tbsp vanilla extract
½ C milk
Maple Glaze
¼ C maple syrup
2 Tbsp butter
1 Tbsp sour cream optional
1 scant C confectioners’ sugar
1 Tsp vanilla
Optional addition 1 Tbsp coffee liqueur like Kahlua
Preheat oven to 350 degrees. Generously grease a 12 cup Bundt pan with butter.
In a medium bowl combine all dry ingredients and blend well with a whisk.
In the bowl of a mixer beat sugar & butter until light and fluffy, then add maple syrup and mix until well combined.
Add in eggs one at a time, beating well after each addition, then add sour cream, vanilla and milk beat until combined.
With mixer on low slowly add the dry ingredients until just combined
Pour into prepared pan
Bake for 50-60 minutes
Remove from oven and cool on wire rack in pan 20-30 minutes, then invert cake on to wire rack to continue cooling.
Prepare glaze, spoon warm glaze over cake allowing to drip down sides and middle
Strawberry Semolina Shortbread adapted from Donna Hay
Ingredients
2 C softened unsalted butter
1.5 C packed brown sugar
1 tsp vanilla extract
3 Eggs
3 1/3 C flour
1.5 C semolina
2.5 C Strawberry Jam
Preheat over to 350. Grease a 12x17 sheet pan, line with parchment paper- grease parchment.
Tip: use the wrapper from the butter for easy no mess greasing.
Place butter, sugar, and vanilla in the blow of electric mixer and beat until pale and fluffy.
Add eggs one at a time, beating well after each addition.
With mixer on low add flour 1 cup at a time, then add semolina 1 cup at time. Beat until well combined.
Spoon about 3C of the mixture into a piping bag with a 1cm tip. I used a No. 48, you could probably use a 45 or a 2A as well.
Spread the remaining mixture evenly into the prepared pan. Bake 15-18 minutes or until golden.
Remove from the oven and spread with the jam. Tip use an offset spatula to spread the jam
Pipe the reserved mixture in lines over the jam to create a crosshatch pattern.
Bake another 20-24 minutes or until golden.
Allow to cool in the pan before slicing to serve.
Strawberry Vanilla Jam
2lbs Strawberries
4 C white sugar
1/4 C lemon juice
1 vanilla bean split and seeds scraped
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.
In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
Stir over low heat until the sugar is dissolved. Do not stop stirring otherwise the sugar and berries can burn to the bottom of your pot.
Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Use a candy thermometer to check temperature. Note: Mixture must reach this temp.
Tip: While the jam is cooking use a metal spoon to skim any foam from the surface and discard, this will result in a lovely clear jam.
Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath.
Canning tip:
To test for jelling
Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
If you have never canned before Ball has some great basic tips of how to.
Orange Honey Corn Cake
Ingredients
1/2 C Oil (vegetable, canola, olive) I used an even mix of canola & oil
2 Eggs
1/2 C Honey
1/4 C Sugar (plus additional for sprinkling)
1/4 C Applesauce
You could use 1/2 C sugar, I had some homemade unsweetened applesauce and threw that in
1 Large Navel Orange You will juice and zest this
1/2 C Orange Juice from navel orange
1 C Flour
I used 1/2 whole wheat 1/2 all purpose
3/4 C Corn Meal
2 tsps orange extract
I used 1.5 tsp orange and .5 tsp vanilla
2 tsps Baking Powder
Preheat oven to 375. Generously butter a 9" round cake pan.
In a large bowl whisk together:
Oil
Eggs
Honey
Sugar
Applesauce
OJ
Extract
Then Add:
Flour
Cornmeal
Zest from the orange
Baking Powder
Stir until combine.
Let sit on count for 5-10 minutes. This is when I wash everything I have thrown into my kitchen sink. Pour into prepared pan.
Sprinkle top of cake with about 1/4 cup of sugar Put the sugar in a small strainer to evenly distribute on the top of the cake
Bake 35-40 minutes or until golden brown and toothpick inserted comes out clean or with a few moist crumbs.
No comments:
Post a Comment