Blueberry Zucchini Bread

10 Friday Sep 2010

Posted by in blueberries, breakfast, dessert, quick bread, zucchini

≈ 1 Comment

This quick bread is chock full of blueberries. It is also a very moist bread.
Not flavors you normally think of together. However, it works well.
Tastes great with fresh or frozen blueberries and zucchini.

You will need two 9″x5″ greased loaf pans.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1 cup cooking oil
3 eggs
1 Tablespoon vanilla extract
2-1/4 cups sugar
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon ground cinnamon
3-1/2 to 4 cups blueberries

In a large bowl, beat together the oil, eggs, vanilla extract, and sugar.
Mix in the zucchini.
Stir in the flour, salt, baking soda, baking powder, and cinnamon.
Fold in the blueberries.
Divide the batter evenly between the two loaf pans.
Bake for an hour until the bread tests done by inserting a toothpick in the middle.
Let the breads rest for 30 minutes in the pans before loosening and turning out. If you take it out too soon, the bread will fall apart.
Let cool on a wire rack.

Makes 2 loaves.

Scalloped Ham and Potatoes

10 Friday Sep 2010

Posted by in comfort food, ham, potatoes, scalloped ham and potatoes

≈ 1 Comment


Scalloped ham and potatoes is great comfort food. It is so perfect when the weather starts cooling down.
It is hearty and warms you up from the inside.

You will need a 2 quart casserole with a lid.
Preheat your oven to 375 degrees Fahrenheit.

Ingredients:

5-6 medium sized potatoes
1 to 1-1/2 cups cubed ham
1/4 cups flour
2 Tablespoons butter
1 cup milk
salt
pepper

Peel and slice the potatoes.
Arrange the potato slices and ham cubes in the casserole dish so that they are distributed evenly.
Sprinkle the flour over the top of the potatoes and ham.
Cut the butter into cubes and put over the flour.
Pour the milk over all.
Sprinkle it all with salt and pepper.
Cover the casserole and bake in the preheated over for about an hour.
After 50 minutes, stir the ham and potatoes and check to see if the potatoes are done.
If it seems dry add a bit more milk.
Cover and put back into oven if needed.
Check in another 10-15 minutes.
When potatoes can be pierced with a knife or fork easily, the dish is done.

Serves 4-6.

Chunky Salsa

09 Thursday Sep 2010

Posted by in can, Dip, freezer, hot peppers, Salsa, salsa recipe, tomatoes

≈ 1 Comment

This is my recipe for canned salsa. I make fresh salsa as along as I have tomatoes and peppers growing in the garden. But, when winter comes I need salsa in my pantry.
Ready 6 pint jars for canning. You can also get pint size freezer containers instead.
You will also need a water bath canner for canning.

Ingredients:
20 medium size tomatoes- or enough to get 14 cups, chopped
3-1/3 cups seeded and chopped peppers – a mix of jalapeno and bell or Anaheim
2 cups coarsely chopped onions
1/2 cup chopped fresh cilantro or parsley- you can also use 1/4 cup dried
1/2 cup vinegar
5 cloves garlic, chopped finely
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Peel and seed the tomatoes. Chop and place in a colander to drain for 30 minutes to an hour.
Place the tomatoes in a dutch oven, probably about 5 quart size.
Bring to a boil and reduce heat.
Simmer, uncovered about an hour til thick and chunky. Stir frequently.
The juicier the tomatoes, the longer it will take to thicken up.
While, the tomatoes are cooking down, chop the onions, peppers, cilantro, and garlic.
Put that into a large bowl and add the vinegar, sugar, salt, and pepper.
When the tomatoes are ready add the pepper mixture.
Return mixture to boiling.
Remove from heat and ladle into the prepared jars.
Seal.
Process in the water bath canner for 35 minutes.
If you prefer, ladle the salsa into freezer containers and freeze for up to a year.

You will get 5 or 6 pints.

If you want mild, use 3 cups bell or Anaheim and 1/3 cup jalapeno.
If you want medium, use half one kind and half the other.
If you want hot, use 3 cups jalapeno and 1/3 cup Anaheim.
Serranos are also good in this salsa.
 

Peeling Tomatoes

09 Thursday Sep 2010

Posted by in blanching, peeling tomatoes, tomatoes

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Peeling tomatoes is a pretty simple process.

First, you need a large pan full of water.
Bring it to a boil.

While the water comes to a boil, get your tomatoes ready.

Wash them and cut out the core and the blossom end.

With a knife, slash an X in the top and bottom of each tomato.
Doing this will help the skin come away from the flesh of the tomato.

Run some cold water into a large basin or sink.

When the water is boiling, lower 3 or 4 tomatoes into it.
Leave in for 1 minutes.
Quickly remove and put into the cold water.
The cold water will stop the tomatoes from cooking.

Repeat with the remaining tomatoes.

Many of the tomatoes will have skin that looks like it is already peeling away and that is good.

After letting the tomatoes cool for a few minutes, you can start peeling the tomatoes.

With a knife, peel the loosened skin away from the tomato.

That is all there is to it.

Cocoa Meringues

08 Wednesday Sep 2010

Posted by in almost fat free, gluten free, low fat, meringue cookies

≈ 2 Comments


Cocoa meringues are a pretty delicate cookie. They are also gluten free and there is almost no fat in them.
The only fat is in the chocolate chips. If you want totally fat free leave them out and bake on a silicone pad or parchment paper.
If you love meringue, you are going to love these cookies.

A mixer is needed for this recipe.
Grease a cookie sheet. You can also line it with parchment paper.
Preheat your oven to 300 degrees Fahrenheit.

Ingredients:

2 egg whites
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2/3 cup sugar
2 Tablespoons cocoa powder
2/3 cup miniature chocolate chips

In a mixing bowl, beat the egg whites, vanilla extract, and cream of tartar with a mixer until soft peaks form(tips curl).
Mix the cocoa powder and the sugar.
Add the cocoa powder/sugar to the egg whites 1 Tablespoon at a time, beating as you add it.
Beat until stiff peaks form(tips stand straight up).
Fold in the chocolate chips.
Drop mixture by teaspoon onto the cookie sheet.
Bake for 20 minutes until the cookies are firm and the bottoms are lightly browned.

Makes about 3 dozen cookies.

Tips- make sure there is absolutely no yolk flecks in the egg whites or they will not beat into peaks.
Also do not add sugar too fast. That too will inhibit the beating of the egg whites.

Bacon Popper Mac and Cheese

08 Wednesday Sep 2010

Posted by in bacon, jalapeno, Mac and cheese, main dish recipe, pasta, Recipe

≈ 1 Comment


This recipe is my own creation. I combined my love of bacon cheddar poppers with my love of mac and cheese.
If you have never had bacon cheddar poppers, they are jalapeno peppers stuffed with cheddar cheese and wrapped with bacon.
They are so good.
My daughter and I were looking forward to having them, but the garden didn’t turn out too good. So, not enough hot peppers to make any.
I came up with this dish to give us the flavor.

You will need a 2 quart oven safe casserole dish.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:
2 cups uncooked macaroni
4-6 slices bacon, cooked and crumbled
6 Serrano or jalapeno peppers, seeded and finely chopped
2 Tablespoons butter
2 Tablespoons flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried minced onion or 2 Tablespoons fresh onion
pinch dry mustard
1 cup milk
2 cups shredded cheddar cheese
1/4 dry bread crumbs

Bring salted water to a boil in a large saucepan.
Cook the macaroni about 8 minutes.
Drain.
Meanwhile, cook and crumble the bacon and seed and chop the peppers.
After draining the macaroni, put the pan back on the stove.
Over low heat, melt the butter.
Add the flour, salt, pepper, dry mustard and onion.
Stir in and raise the heat to medium.
Cook, stirring constantly until the mixture begins to bubble.
Keep stirring and cooking for about a minute.
Take off heat and add the milk.
Put back on heat.
Cook, stirring constantly, until the mixture thickens and bubbles.
Lower the heat to low.
Add 1 cup of the cheese and stir in until smooth and melted.
Repeat with the rest.
Transfer the macaroni, peppers, and most of the bacon to the casserole.
Pour the cheese sauce over the top and stir everything together.
Over the top, sprinkle the remaining bacon and bread crumbs.

Bake for 30 minutes or until the mac and cheese is all bubbly and hot.

Serves 4-6.

Fruit Coffee Cake

07 Tuesday Sep 2010

Posted by in apples, apricots, blueberries, coffee cake, dessert, peaches, pineapple, raspberries, Recipe

≈ 2 Comments

You can use many different fruits for this coffee cake. I used blueberries because I grow them and we had plenty.

You will need an 8″ square pan.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1-1/2 cups chopped, peeled apple, apricots, peaches or pineapple; you can also use 1-1/2 cups blueberries or raspberries
1/4 cup water
1/4 cup sugar
2 Tablespoons cornstarch

1-1/2 cups flour
3/4 cup sugar1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla

1/4 cup flour
1/4 cup sugar
2 Tablespoons butter

In a saucepan, combine the fruit and water. Bring to a boil and reduce heat.
Simmer for 5 minutes, unless you are using the raspberries. Do not simmer those-they fall apart.
Combine the 1/4 cup sugar and the cornstarch and stir into the fruit.
Cook and stir over medium heat until mixture is thick and bubbly.
Cook and stir 2 more minutes.
Remove from heat.
In a bowl, combine the 1-1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda.
Cut in the butter til you have coarse crumbs.
Set aside.
In another bowl, beat the egg, buttermilk, and vanilla extract.
Add that mixture to the flour mixture and stir just until moistened.
Spread half the batter into baking pan.
Spread fruit mixture over that.
Drop remaining batter in mounds atop the fruit filling.
Mix together the remaining sugar and flour. Cut in the 2 Tablespoons butter til you have coarse crumbs.
Sprinkle that over the coffee cake.

Bake for 40-45 minutes until golden.

Serves 9.

Yellow Cupcakes

07 Tuesday Sep 2010

Posted by in cupcake recipe, dessert, Recipe, yellow cupcakes

≈ 1 Comment


I love cupcakes. Who says they are just for kids? They are just fun. These cupcakes can be frosted with white or chocolate frosting.
These are very easy to put together. And ever so yummy!

You will need liners and pans for 12 regular size cupcakes,6 extra large cupcakes, or 42 mini cupcakes.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1-1/4 cups flour
1/2 teaspoon baking powder
1/4 baking soda
1/4 teaspoon salt
1 egg
1 egg yolk
1 cup sugar
1/2 cup cooking oil
1 teaspoon vanilla extract
1/2 cup sour cream

Stir the flour, baking powder, baking soda, and salt into a bowl and set aside.
In another bowl, beat the egg, yolk, and sugar til light colored and thickened. If using a mixer, this will take just a couple minutes.
Scrape down the bowl.
Mix in the oil and vanilla extract.
Add the sour cream and blend til no white streaks remain.
Add the flour mixture and beat until batter is smooth.
Divide the batter among the cupcake liners in whatever size you are using.

Bake for 18-23 minutes.
They are done when the tops spring back when lightly touched.
Turn out of the pans and let cool.

Eat or frost and eat. Enjoy!

100% Whole Wheat Honey Bread

06 Monday Sep 2010

Posted by in 100%whole wheat bread recipe, honey, honey wheat bread, wheat bread

≈ 1 Comment


This bread is made totally with wheat flour. Most wheat breads have a mix of white and wheat flours. Not this one. It is also flavored with honey instead of sugar.
If you thought that whole wheat flour bread dough will not rise like white flour bread dough, you will quickly realize that is not the case.

You will need three 8-1/2″x4-1/2″ bread pans, greased

Ingredients:

Approximately 9-10 cups whole wheat flour
4 teaspoons salt
4-1/2 teaspoons(2 packages) dry yeast
1-1/2 cups milk
1-1/2 cups water
1/2 cup honey
6 Tablespoons butter, plus more for brushing

In a very large mixing bowl, blend 3 cups of the flour, salt, and yeast.
Set aside.
In a saucepan over low heat, combine the milk, water, honey, and butter.
When the mixture is warm, gradually add it to the flour mixture in the large bowl.
With a mixer, beat at medium speed for 2 minutes.
Scrape down the bowl and add an additional cup of flour.
Beat with the mixer at high speed for 3 minutes.
Add more flour and stir in with a spoon. When too thick to stir with a spoon, mix it in with your hands until a soft mass is formed.
Flour a counter.
Turn out the dough and cover it with the bowl and let rest for 10 minutes.
Knead the dough, adding flour as needed if the dough seems very moist.
Make sure to not add much more flour than the 10 cups called for.
Knead the dough until it is smooth and elastic. This will take about 8 minutes.
Wash out your large bowl and grease it.
Drop the dough into it, turning over to grease it all over.
Cover with plastic wrap and put in warm place until the dough has doubled in size. This will take about an hour.
When the dough has risen, punch down the dough and turn it out unto your counter.
Divide into three equal pieces. Shape into leaves.
Put into loaf pans.
Cover pans with a towel and let rise until double.
Preheat your oven to 375 degrees Fahrenheit.
Bake the loaves for about 40 minutes.
The loaves will be deep brown and when you tap them, they will have a hollow sound.
Remove from the oven and turn out of pans.
Brush each loaf with butter.

This bread is great served with honey or even to make sandwiches.



These are also great for dinner rolls. Roll some of the dough into balls and place in a greased pan.
Bake in the preheated oven for 20-25 minutes.

To Chop First Or Measure First

06 Monday Sep 2010

Posted by in coarsely chop, finely chop, measurements, sliced, weigh

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When a recipe tells you to slice or chop something how do you know whether you chop first and measure or measure first and than chop?

If you weigh everything, it doesn’t really matter.

But, if you are using a measuring cup, it matters.

How you know is by looking for the comma.

If your recipe calls for 1 cup sliced mushrooms, you slice and than measure.
If it says 1 cup mushrooms, sliced you measure out the mushrooms and than you slice them.

When you cut and how you cut an ingredient can make a difference in how much ends up in the finished product.

Another example is if a recipes calls for 1 cup chopped onions.
If you chop them in coarse chop, you won’t have nearly as many onions as you would if you finely chopped them.

It can affect the taste and texture of the dish.

Knowing when to cut your ingredients will help you make your dish turn out like it should.