Zucchini Bread

A delicious, easy-to-make, moist zucchini bread recipe, with freshly grated zucchini my friend gave me from his garden.

Preheat oven to 350F

Ingredients

3 cups shredded zucchini (2 to 3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups  all-purpose or whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground gingerbread spice or 1/4 tsp ground nutmeg,or 1/2 tsp ground ginger

1/2 teaspoon baking powder

1/2 cup coarsely chopped nuts

Directions

 Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan or  a bundt pan ( I didnt have a loaf pan) with shortening or cooking spray.

3-Cheese and Herb Garlic Bread

Ingredients

·       4 tablespoons unsalted butter, room temperature

·       2 cloves garlic, smashed and chopped

·       2 tablespoons grated Asiago cheese

·       2 tablespoons grated Parmesan cheese

·       2 tablespoons grated Romano cheese

·       2 tablespoons chopped parsley

·       1 large baguette, cut into 1 1/2-inch slices on a bias

Directions

Blueberry Lemon Bread

I just love summer fruit. I love having a bowl of cherries,watermelon, blueberries and juicy ripe strawberries in my fridge to snack on, or bake with. 

So here is another blueberry recipe, as I bought another container of fresh picked blueberries. YUM

♥

☺~~HAPPY BAKING~~☺

Ingredients

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 Tbsp unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 tsp. pure vanilla extract
1 Tbsp grated lemon zest (about 1 lemon)
1/2 cup  milk
1 cup fresh blueberries

Directions

English Muffin Bread

This is an easy bread to make and tastes great!
It makes 1 loaf. Taste even better toasted with
butter and jelly or what ever you perfer.

3 cups unbleached all-purpose flour

1 Tbsp. sugar
1½ tsp. salt
¼ tsp. baking soda

1 Tbsp. instant yeast (not rapid rise)

1 cup milk

¼ cup water

2 Tbsp. vegetable oil or olive oil

Nonstick spray

Cornmeal for sprinkling in pan

1 Tbsp. melted butter

In the bowl  mix together flour, sugar, salt, baking soda, and yeast.

In a separate microwave-safe bowl, heat milk, water, and oil to around 125° F.
Using an instant-read probe thermometer is the best way to get a precise reading here, which is important because you want an accurate temperature to properly activate your yeast.

Pour the hot liquid over the dry ingredients in the mixing bowl and beat at high speed for 1 minute. The dough will be very soft and sticky.

Lightly spray an loaf pan , and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan loosely with plastic wrap or a lightly dampened dish towel. Move the dough to a draft-free, warm space in your kitchen (I put mine in the microwave). Let the dough rise till it’s just barely crowned over the rim of the pan which will take about an hour.

While the dough is rising, preheat the oven to 400° F.

Remove the cover, and bake the bread for 20 to 22 minutes or until golden brown and its interior temperature is 190° F.

Remove the bread from the oven, brush with melted butter, and after 5 minutes turn it out of the pan onto a rack to cool.
Let the bread cool completely before slicing.

Pizza Dough

I love making homemade pizza. I make my own sauce as well. Sometimes I make a couple smaller ones, personal pizzas so we can all make our own and add what ever toppings we want. There's nothing like home made.  Have Fun Enjoy

 It is quick, easy and delicious!  You can make it round or square or be creative and make a heart  for Valentines Day ♥

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar



Directions:
1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3.Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Cinnamon Roll Coffee Cakes

I Love Coffee cake and this one is marvelous . It is perfect for a family gathering or as a gift for a special friend. Great with coffee or tea and some good conversation. Took me a couple tries to get it to look like the picture but no matter how it looked it taste great. Nothing taste better then homemade goodies . You can also add chopped up apples to the filling.  ENJOY-Happy Baking ♥

INGREDIENTS:
1 (.25 ounce) package active dry yeast

2/3 cup warm water (110 degrees to 115

degrees)

1/2 cup warm milk (110 to 115 degrees F)

1/2 cup butter, melted

1 eggs, beaten

1/4 cup sugar

1/2 teaspoon salt

2-3/4 cups all-purpose flour

FILLING:

1/2 cup butter, softened

1/4 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

3/4 cup chopped pecans

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 2- 3/4 cups flour; beat until smooth. Stir in a little more flour to form a soft dough. Turn onto a lightly 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 1 hour.
Punch dough down; turn onto a floured surface. Divide into two portions. Roll each portion into a 12-in. x 8-in. rectangle.

 In a mixing bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
Place each roll seam side down in a greased 15-in. x 10-in. x 1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip.
Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 degrees F for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.

ICING:

3/4 cup confectioners' sugar

1/4 teaspoon vanilla extract

1 tablespoon milk

Combine icing ingredients; drizzle over coffee cakes.

Homemade Soft Pretzels

Homemade Soft Pretzels

Prep Time: 1 hour, 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 large pretzels, or 30 small pretzels

Serving Size: 1 large pretzels or 2 small pretzels

• 4 Tablespoons butter, melted
• 1 Tablespoon sugar
• 2 teaspoons kosher salt, plus more for topping
• 1 1/2 cups warm water (110 to 115 degrees F)
• 1 package (2 1/4 teaspoons) instant yeast
• 22 ounces (about 4 1/2 cups) all-purpose flour
• Vegetable oil (nonstick) spray, for pan and bowl
• 10 cups water
• 2/3 cups baking soda
• 1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)

In the bowl of a stand mixer, combine the butter, sugar, salt and water. Sprinkle the yeast on top. Add the flour and mix with the dough hook attachment on low speed. Once the dough comes together, increase the speed to medium and mix for another 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl, wipe the bowl and then spray with the vegetable oil. Return the dough to the bowl, turning once to cover both sides with the oil. Cover tightly with plastic wrap and let rise in a warm place for approximately 45-50 minutes, or until doubled in size.

Preheat the oven to 450 degrees F. Line two large baking sheets with parchment paper and lightly spray with vegetable oil; set aside.

Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.

Meanwhile, turn the dough out onto a slightly oiled work surface or pastry mat. Divide into 8 equal large pieces (about 4.5 oz each) or 30 small pieces (about 1.2 oz each) and shape into balls. Roll each dough ball into a rope (24 inches long for the large pretzels or 10-12 inches long if making the smaller pretzels.) Holding the ends of the rope, cross them over each other, twist one turn, then press onto the center of the rope, to form a pretzel shape. Place onto the parchment lined baking sheets.

Working with one to two pretzels at a time, boil each pretzel for 30 seconds. Use a large slotted spoon or spatula to remove from the water and return to the pan. Brush the top of each pretzel with the egg wash then sprinkle with kosher or pretzel salt.

Bake in the preheated oven until dark golden brown (approximately 12 to 14 minutes for 8 large pretzels, or 10 to 12 minutes for 30 small pretzels.) Allow to cool on a wire rack for at least 5 minutes before serving.

Recipe Note: If you do not plan to consume pretzels the same day, then I would suggest freezing them immediately after they hit room temperature. The more fresh they are when you freeze them, the better. Throw them in a freezer bag and freeze up to 1 month. Reheat in the oven at 350 degrees for 5 to 10 minutes (until heated through). This is what I do, and they taste just as fresh!