Zucchini Bread
I found this one over the summer and it’s quickly become our favorite.
Ingredients
Directions
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Popularity: 27% [?]
Lemon Orzo and zucchini
Not sure what to do with all of your zucchini’s and running out of ideas with what to do with them? This was good, and my kids even ate the hidden veggies…and Vido had seconds.
Popularity: 37% [?]
Yummy Molten Chocolate Cakes
We had some friends over for dinner and they brought these for dessert. They are rich but wonderful.
Enjoy.
Get the recipe here.
Popularity: 20% [?]
Sugar Cookies- Best Ever
What you need:
2 3/4 cup flour
1 tsp. baking powder
1/2 tsp salt
1 cup of sugar
2 eggs
3/4 cup butter
2 tsp vanilla
Cream butter and sugar, add eggs, vanilla. Add flour salt and baking powder.
Roll out dough in-between wax paper. After you roll out the dough put it back in the fridge for about 1/2 hour. I usually roll out two or three sheets, then pull out what I need and put the rolled out dough back in the refrigerator until I need it.
Bake for 11 minutes at 350 degrees.
Popularity: 10% [?]
Cilantro Pepita Dressing
What to do will all of the veggies from my farm basket. This is an easy dressing recipe that just about everyone will like.
What you need:
1 med anaheim chili pepper, roasted, peeled, seed
1/8 cup of pin nuts, roasted
1 large garlic clove, peeled
1/2 teaspoon of salt
1/8 teaspoon of pepper
6 oz salad oil (veggie oil)
1/8 cup of red wine vinegar
3 tablespoons parmesan cheese
1 small bunch of cilantro, stemmed.
3/4 cup of mayo
1/8 cup of water
What to do
Place all ingredients except cilantro, mayo and water in the blender or processor.
Blend approx 10 seconds, then add cilantro little by little until blended smooth. Place water and mayo in a large mixing bowl,a nd mix with a wire whip until smooth. Add the blended ingredients and mix throughly. Place in an air-tight container and it will last three days.
Popularity: 20% [?]
Yes we have no bananas
If you’re like me and only like perfectly yellow bananas with absolutely no spots, there is always that dilemma when a few get too ripe. I started freezing them and my kids love frozen bananas. It’s dessert for them on nights when they really don’t need processed sugar. I also save them for my banana bread.
It’s a very easy receipe and I have had a few requests for it, so I thought I would put it out there.
What you need
1/4 cup butter
1 cup sugar
2 eggs
1 1/2 cup flour (I use 1 cup whole wheat and 1/2 white flour)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla
2-3 ripe bananas
Directions
1. cream butter and sugar
2. mix in eggs
3. add in the dry ingredients
4. add in the rest.
Bake at 350 for 1 hour in a bread loaf pan. or 18 minutes for muffins.
Enjoy!
Popularity: 11% [?]
