Sour Cream Pumpkin Bundt Cake

Ingredients:
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract

Preheat oven to 350̊F. *Grease and flour 12-cup Bundt pan.
Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

**To assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

Glaze:
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

*I have also used 2 springform pans.
**I just layered batter, streusel, batter, streusel. This recipe makes enough for two springform pans. And you need more steusel so I made more!

Simple White Cake Recipe

This cake is probably the simplest cake recipe (that's not from a box) that I have ever used! And it is so good.. it's not too sweet so you could even use this recipe for muffins. I thought about Maybe putting some blueberries in the mix. Anyway, I got it from Allrecipes.com-- I LOVE this site. You can find almost any easy, quick recipe here. Any recipes I've gotten off of here have been awesome, and have become family favorites!
I hope you enjoy!

Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk

Directions:

1. Preheat oven to 350*. Grease and flour a 9x9" pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

*NOTE* **You may have to double or triple this recipe according to your needs. We had to triple it because we were making it for a party and this recipe is only for a 9x9" pan.**

Scrambled Egg Biscuit Cups

Note:

This recipe is from The Betty Crocker Ultimate Bisquick Cookbook, Therefore, it uses bisquick biscuit mix, but I'm sure you could use a regular homemade recipe and do the same thing.

Ingredients:

2 cups Original Bisquick mix

1/3 cup shredded Cheddar cheese

3/4 cup milk

8 eggs

1/8 tsp pepper

1 TBSP butter or margarine, softened

1/2 cup Parmesan and mozzarella cheese pasta sauce

3 TBSP real bacon bits

1 TBSP chopped fresh chives

Additional real bacon bits if desired

Directions:

1. Heat oven to 425*. Spray bottoms only of 12 regular size Muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cups milk until soft dough forms.


2. Place dough on surface sprinkled with bisquick mix. Shape into a ball; knead 4-5 times. Shape into 10 inch roll. Cut roll into 12 pieces. Press each piece in bottom and up side of each muffin cup, forming edge at rim.


3. Bake 8-10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.


4. In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10 inch nonstick skillet, melt butter over medium heat. Add egg mixture. Cook 3- 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and Bacon until blended.


5. To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle tops with chives and bacon.

Prep time from start to finish: 30 minutes.

Makes 12 biscuit cups.

Hope you enjoy~!

No Fail Pizza Hut Style Breadsticks

1 ½ cup hot water
2 Tb sugar
½ tsp salt
½ cup non fat dry milk
1 Tb yeast
3 cup flour
1/3 cup melted butter (I used half of the butter, just softened and spread it in the pan. The other half I melted and poured it on top)

Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 cup) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum!

Dinner Rolls

2 pkgs. Active dry yeast (4 1/2 tps.)
Pinch of sugar
2 Cups warm water
2 Eggs, beaten
1/2 Cup sugar
1/2 Cup oil
2 tsp. salt
6-8 Cups all purpose flour

Proof the yeast with the pinch of sugar in water for 5-10 minutes, or until it swells.
Whisk eggs, 1/2 c. sugar, oil, and salt together in large bowl. Add yeast mixture; whisk to combine
Stir 3 cups of flour into the egg mixture using a wooden spoon. Add more flour, 1/2 cup at a time; you may not need it all. When dough becomes to stiff to stir, turn it out on a floured work surface and knead by hand.
Knead until dough is smooth but still soft, adding flour a little at a time if dough is too sticky. Place dough in a bowl coated with non-stick spray. Cover dough with a clean kitchen towel and let rise in a warm place until it is double in size, 1-1 1/2 hours.
Punch down dough and gather into a ball. With floured hands, shape pieces of dough into balls. (A dinner roll should be slightly larger than a golf ball, and a hamburger bun slightly smaller than a base ball.)
Arrange rolls about 1/2 inch apart on greased baking sheets. Cover rolls with a towel and let rise again until doubled in size, about 45 minutes. Preheat oven to 350 degrees.
Bake rolls 25-30 minutes, or until golden brown.
Top as desired. (see below)
Serve warm

Toppings:
Grated Parmesan cheese
Sesame seeds
Poppy seeds
Garlic pepper seasoning.
Rosemary seeds

Enjoy!

Lemon Blueberry Biscuits

These biscuits are easy to make and a treat to eat.

INGREDIENTS:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 carton (8 ounces) lemon yogurt
1 egg, lightly beaten
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits.

Yield: 1 dozen.

Best Blueberry Coffee Cake

Crumb Topping
1/2	cup granulated sugar
1/3	cup Gold Medal® all-purpose flour
1/2	teaspoon ground cinnamon
1/4	cup butter or margarine, softened
Coffee Cake
2	cups Gold Medal® all-purpose flour
3/4	cup granulated sugar
1/4	cup shortening
3/4	cup milk
1	egg
2 1/2	teaspoons baking powder
3/4	teaspoon salt
2	cups fresh or frozen blueberries (thawed and drained)
Vanilla Glaze
1/2	cup powdered sugar
1/4	teaspoon vanilla
1	to 1 1/2 teaspoons hot water 1. Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside. 2. In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping. 3. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan. 4. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Soft Pretzels

The perfect snack!

Ingredients:
1 package active dry yeast
1 1/3 cups warm water (105 ˚F to 115 ˚F)
1 tablespoon sugar
½ teaspoon salt
3 ½ -4 cups unsifted, all purpose flour
1 egg
1 tablespoon water
2 tablespoons coarse salt
Preheat oven to 425 ˚F. Grease 2 large baking sheets. In large bowl sprinkle yeast over warm water (above); stir with rubber spatula until well blended and yeast is dissolved. Water temperature should be between 105 ˚F and 115 ˚F. If water is too hot, it will kill yeast. With wooden spoon, gradually stir in sugar, salt, and enough flour (about 3 ½ cups) until a soft and slightly sticky dough forms.

Turn dough onto well-floured board. To knead, fold dough toward you (above); with heels of hands push dough away with short rocking motions. Rotate dough a quarter turn and repeat above motion. Continue kneading and turning about 5-7 minutes, adding another ½ cup or more of flour if necessary, until dough is smooth and elastic. Dough should not stick to board or hands.
Cut dough in half, and then cut each half into 4 equal-sized pieces. With floured hands, roll one piece of dough back and forth between palms of hands to form a dough rope. Continue rolling and stretching dough rope until its 15 inches long. Place rope on baking sheet. Cross left side of rope over to the middle of rope, creating a loop. Then fold right side of rope up and over the first loop to form pretzel shape (above). Continue with remaining dough, placing pretzels 3 inches apart on baking sheet. Enlarge holes in pretzels by inserting thumb and index fingers into holes. This will prevent them from completely closing during baking. In small bowl mix together egg and water; brush on pretzels (above). Sprinkle with salt. (For variety, you can sprinkle them with cinnamon and sugar.) Bake 15-20 minutes or until golden brown. Pretzels taste best when eaten warm. Makes 8 pretzels. Preparation time: 45 minutes

*When recipes with yeast are involved, it’s not always a good idea to make multiple recipes at once. When baking these for my family, I make two to three recipes separately. It really doesn’t take much longer if you do it separately. These are lots of fun to make for a snack! Enjoy!

This is a recipe I got off someones blog... I tried it and it is very good! Also the notes are not mine, they are the lady's that I got the recipe from. Enjoy! -Emily

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"The Easiest Homemade Bread I've Ever Heard Of." 

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6 c. flour (I use unbleached white flour. You can add in some whole wheat or even a handful of oatmeal or bran, but my family prefers it with just white.)

2 tsp. salt

2 tsp. Active Dry yeast (or Rapid Rise or Instant)

Mix dry ingredients together.

Then add in:

4 T. honey (White sugar can be used, but honey keeps it moist. If you use sugar, add that in with the dry ingredients.) 

4 T. oil

2 1/2 c. HOT TAP water

Stir together, then dump on to floured counter and knead gently with hands until all mixed and fairly smooth. (This is what makes it so easy. Besides not having to soak the yeast separately, it requires very little kneading.) Put back in bowl and cover with towel for 20 minutes.

Punch down and knead a few times to get the air bubbles out. Divide into two loaves. Place into greased bread pans to rise.

Let rise until over top of pan (takes several hours). 

Preheat oven to 350 degrees.

Bake for 30 minutes.

(I often put into oven, then preheat and set timer for 35 minutes. That extra five minutes of heating up helps it to rise to it's full heighth.)

Rub top of loaf with butter. Remove from pans. Place on sides to cool on towel.

This makes two loaves. We make four loaves at a time, but we have a large family. We also use this same recipe to make rolls (all shapes and sizes), cinnamon rolls or bread (just roll up some cinnamon, sugar and butter), and pizza crust. 

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 I also made this with the same bread recipe...

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Caramel-Pecan Cinnamon Rolls

CARAMEL SAUCE:

1 cup butter or margarine, cubed

2 cups packed brown sugar

1/4 cup corn syrup

1/2 to 3/4 cup chopped pecans

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FILLING:

2 Tablespoons butter or margarine, melted

1/2 cup sugar

1 teaspoon ground cinnamon

Make one batch of  bread dough, (above), cover and let rise until double in bulk. In the meantime, for sauce, melt butter in a large saucepan. Stir in the brown sugar and corn syrup. Bring to a boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 9x13 dish. Sprinkle with pecans; set aside.

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Punch the dough down. Turn onto a floured surface. Roll into a 17-in. x 15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

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Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Let stand 5 minutes; invert onto a serving platter.

*These are very delicious as well... My family really enjoyed them this morning. :) -Emily

Lemon Poppy Seed Muffins

4 cups all-purpose flour
2 cups sugar
5 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
3 eggs
1 Tbsp. vanilla extract
1 cup oil
1 1/2 c. buttermilk
3 Tbsp. poppy seeds
1 Tbsp. lemon extract

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine eggs, vanilla extract, oil, and buttermilk in a separate bowl. Add wet ingredients, poppy seeds, and lemon extract to dry ingredients. Mix just until evenly distributed. Portion half of the batter into 12 greased muffin cups. Bake at 400 degrees for 15 minutes. Let cool in pan for a few minutes; remove from pan to cooling racks. Portion rest of batter into muffin cups that have been greased again. Follow baking directions.

Enjoy!

Herbed Oatmeal Pan Bread

TIME: Prep: 25 min. + rising Bake: 20 min.


Ingredients:
1-1/2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup sugar
3 tablespoons butter, softened
2 teaspoons salt
1 egg, lightly beaten
4 to 4-3/4 cups all-purpose flour


TOPPING:
1/4 cup butter, melted, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder


Directions:

In a small bowl, combine boiling water and oats; cool to 110°-115°. In a mixing bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down and press evenly into a greased 13-in. x 9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour.

Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm.

Pumpkin Chocolate Chip Bread

After searching some time for a pumpkin recipe that our family would enjoy, I ran across this one in "The King Arthur Flour Baker's Companion"* cookbook. It was an instant hit! It makes 2 loaves.

1 c. vegetable oil
2 2/3 c. sugar
4 large eggs
1-15 oz. can pumpkin (not pumpkin pie filling)
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. nutmeg**
1 tsp. vanilla extract
1 c. chopped walnuts or pecans (We like walnuts)
1 1/2 c. chocolate chips

In a large bowl, cream together oil and sugar. Beat in the eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the nuts and chips.

Spoon the batter into 2 lightly greased 9 in. x 5 in. loaf pans. Bake the bread for 1 hour and 350 degrees or until a toothpick inserted in the middle of a loaf comes out clean. Remove bread from oven and cool on racks. When completely cool, wrap the loaves well in plastic wrap and store it overnight before serving. Enjoy!

Yields: 12-16 slices per loaf depending on how thick you cut the slices!

*I don't endorse the use of alcohol in this cookbook.
**I like to use Penzey's Pumpkin Pie Spice instead of nutmeg.

CLONE OF A CINNABON

I just recently tried this recipe to clear my mind after a long day of studying and my family loved them! However, I thought this recipe had altogether too much sugar content. (I used about half the sugar this recipe actually called for.) Keep in mind that a dessert doesn't have to have loads of sugar in it to taste scrumptious. So, feel free to use as little or as much sugar as you'd like, and remember that it will still taste wonderful without so much sugar and butter added. Enjoy!

Ingriedients:
2pkg. Yeast
1c. warm water 105-115˚F
2/3 c. sugar and 1t. of sugar
1c. warm milk
2/3 c. melted butter
2t. salt
2 eggs, lightly beaten
7c. flour
1c. melted butter
1 ¾ c. sugar
3T. cinnamon
1 ½ c. chopped walnuts

Creamy Glaze:
2/3 c. melted butter
4c. powdered sugar
2t. vanilla
6T. hot water

Place warm water, yeast and 1t. sugar in a bowl. Let sit so it will get foamy. In a mixer, mix milk, 2/3 c. sugar, melted butter, salt and eggs; stir well.
Add yeast mixture. Then add ½ of the flour and mix till smooth. Stir in enough flour to create smooth but slightly sticky dough. Knead.
Put dough onto a lightly floured counter and roll dough into a large rectangle. Pour ½ c. of melted butter onto dough and sprinkle with 1 ½ c. cinnamon sugar then sprinkle with nuts. Roll jelly roll style, cut in to 15 pieces.
In 2 13x9in. pans, pour remaining ½ c. butter, sprinkle with ¼ c. sugar. Place rolls in pan. Let rise 45min. Bake at 350˚F for 25min or until golden brown. Cool slightly, spread with glaze.

Roll-Out Biscuits

This is the biscuit recipe I tried last week! They turned out really good!

2 2/3 c. whole wheat flour
1 1/3 c. all-purpose flour
5 tsp. baking powder
1/4 tsp. baking soda
2 tsp. salt
1 c. butter, cold (I used room-temperature Crisco)
1 1/3 c. buttermilk
4 Tbsp. honey

Combine dry ingredients in bowl. Cut butter into tablespoon size pieces. Add to dry ingredients all at once. Cut into flour with pastry blender until butter is the size of large peas. Combine buttermilk and honey. Add to dry mixture. Mix just until combined. Transfer to floured work surface. Knead 10 times. Roll out to 3/4" thickness on well-floured surface. Cut with floured, 2 1/2" cutter. Place in 9x13 pan and 8x8 pan. (Biscuits can be touching.) Bake at 425 for 10-12 minutes or until lightly browned on top and cooked through.

Note: For freshly milled wheat flour increase the measurement to 3 1/4 cups whole wheat flour.

If dough is still sticky, keep increasing wheat flour until it doesn't stick to your hands.

Yields: 18-20 biscuits

Golden Whole Wheat Bread

3 cups warm water
6 Tbsp. oil
6 Tbsp. honey
1 1/2 Tbsp. yeast
8 cups whole wheat flour
2 1/4 tsp. salt

Combine water, oil and honey in a 4-5 qt. mixer with a dough hook. Use wire whisk to dissolve yeast. Let sit until foamy: 5-10 minutes. Combine flour and salt and add while mixing. Mix until almost fully incorporated. Increase to medium speed and mix for 7-8 minutes or until gluten is developed (a small piece of dough can be stretched paper-thin without tearing).
(NOTE: Dough should pull away from the bowl halfway through kneading time-if not, add more flour, 1 Tbsp. at a time.) Cover and let dough rise for one hour. Divide into 3 balls. Press each ball out flat into a 1/2" thick rectangle. Roll up tightly, pressing dough into roll with each turn. Pinch the ends together. Place dough, seam side down, in greased 9 in. x 5 in. pan. Let rise for 20 minutes. Bake at 350 degrees for 30-35 minutes or until lightly browned on bottom and sides. Remove from pans and cool on wire rack.

Enjoy!

Quick and Easy Cinnamon Rolls

These are really good, and they don't take that long for home-made cinnamon rolls. They make a delicious breakfast! You can heat leftovers in microwave for about 10-15 seconds and they taste like "just out of the oven" again. The leftovers make good snacks!

Biscuit Dough:

10 cups flour, plus additional flour for work surface

8 tablespoons granulated sugar

5 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons salt

5 cups buttermilk (I used 5 cups milk and 5 tablespoons lemon juice to make buttermilk)

3 sticks butter, melted

Cinnamon-Sugar Filling:

3 cups packed, dark brown sugar

1 cup granulated sugar

8 teaspoons cinnamon

1/4 teaspoon ground cloves

1/2 teaspoons salt

4 tablespoons butter, melted

Preheat oven to 425 degrees. Spray cookie sheets with cooking spray, or grease with shortening. Prepare filling and set aside.

Mix flour, sugar, baking powder, baking soda, and salt in large mixing bowl. Measure milk into a large mixing bowl or measuring cup; add lemon juice if using regular milk and let set for a few minutes. Add milk to dry ingredients and mix dough (dough will look slightly shaggy). Transfer dough onto lightly floured surface and kneed until dough is smooth.

Divide dough into four sections; roll one section at a time, each time putting 1/4 of the filling onto dough and rolling up. Cut roll about every 2 inches, place on greased cookie sheets.

Bake for 20-25 minutes in preheated oven. Put icing on as soon as you take them out of the oven.

Icing:

8 tablespoons cream cheese, softened

8 tablespoons milk

4 cups powdered sugar

Yields approximately: 45 rolls

Note: I x4-ed this recipe (the measurements above are the ones I used), and we had plenty of leftovers for our family of 11.

Feather-Light Muffins

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Ingredients:

1 cup shortening

1 1/2 cup sugar

3 eggs

4 1/2 cups flour

4 1/2 tsp. baking powder

1 1/2 tsp. salt

3/4 tsp. nutmeg

1 1/2 cup milk

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Topping:

1 1/2 cup sugar, 3 tsp cinnamon, 1 stick marg. or butter.

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Directions:

Cream shortening, sugar, and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 325 degrees for 20-25 minutes - or until golden. Let cool for 3-4 min. Meanwhile, combine sugar and cinnamon in small bowl. Roll warm muffins in melted butter, then in sugar mix. (top of muffins onlt) Serve warm! Yield 24-30 mufffins.

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I made these this morning since Grandpa and Grandma were going to be here. These muffins are very good served with a cold glass of milk. Hope you all enjoy!

~ Emily McDonnell

Chocolate Zucchini Bread

~Our family loves this recipe. I enjoy making it with my little sisters. It's fun to be together in the kitchen. It's great with a bowl of oatmeal or granola and also as a snack! I hope you enjoy!!!~

Chocolate Zucchini Bread

3 large eggs
2 Cups sugar
1 Cup vegetable oil
1 tsp. vanilla extract
2 TB. butter
6 TB. cocoa
2 Cups zucchini, grated
2 Cups flour
1 tsp. baking soda
1 tsp. salt
11/2 tsp. cinnamon
2/3 Cup semi sweet chocolate chips

Preheat oven to 350°. In a large mixing bowl, combine eggs, sugar, oil, and vanilla extract. Mix until well blended. In a small saucepan, melt 2 TB. butter, add 6 TB. cocoa powder and blend together until smooth. Set aside to cool. Peel and grate the zucchini. Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, and chocolate chips. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients. Spoon the batter into two generously greased and floured loaf pans. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pans for 5-10 minutes. Remove from pans and continue to cool on a wire rack.

Banana Bread

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1/2 cup shortening
3/4 cup sugar
2 eggs
3 tablespoon sweet milk
1 cup mashed banana
1/2 teaspoon baking soda
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
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Cream shortening - add sugar & eggs. Combine milk, soda, and banana. Add baking powder to flour and salt. Mix well. Pour into bread pans. Bake at 350 degrees for 45-60 min.
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~Emily McDonnell

This is a favorite summer snack/breakfast in our house! It seems like everybody is looking for recipes with zucchini...I couldn't guess why!! Awhile back I didn't know what to do with all of the zucchini people were so graciously giving our family. Stephanie enlightened me by sharing this recipe with us! There really is a lot you can do with zucchini--you just have to be creative. Happy baking to you!

Zucchini Bread
Compliments of Stephanie Wesco

3 c. flour
1 ½ c. sugar
1 t. salt
1 t. cinnamon
1 t. baking powder
¾ t. baking soda
½ t. cloves
1 t. vanilla
2 c. shredded zucchini
1 c. chopped nuts
1 c. raisins (optional)
3 eggs
1 c. oil

Grease two loaf pans.
Preheat oven to 350 º F.
Combine all ingredients and stir together very well.
Divide dough between the 2 pans and
Bake for 45 minutes or until tooth pick comes out clean.