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.

Peach Pie

Pre Heat Oven 375'

Pie Dough for one double crust

• 1 2/3 cups flour
• 1 teaspoon salt
• 2/3 cup Crisco shortening
• 4 tablespoons ice water

1. In a large bowl stir together flour and salt.
2. Grate or cut in shortening with two forks or a pie cutter, until shortening is very small pieces.
3. Add water and stir dough until it begins to come together. Using your hands quickly and as little as possible pull the dough together and turn out onto a lightly floured counter. Pull together into a ball. Divide into two and lightly flatten each piece.
4. Sprinkle counter with flour and roll out one piece of dough to fit into pie shell.

Peach Upside-Down Cake

Peach Upside-Down Cake is an updated spin on the classic pineapple-upside down cake!

Ingredients

1 stick butter, melted
1/2 cup brown sugar
5 peaches peeled and sliced into 1 1/2 inch thick wedges
1 cup buttermilk
2 eggs
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat oven to 350º.

Berries & Cream Salad

• 1 box (3.4 oz) instant vanilla pudding mix
• 32 oz. container vanilla Greek yogurt
• 8 oz. container Cool Whip (thawed)
• 2 12-oz bags frozen berries*

1. In a large bowl, combine the pudding mix and the Greek yogurt, stirring until well mixed.
   
2. Fold Cool Whip into the mixture.
   
3. Lastly, fold in the berries.  I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.
   

Cinnamon Rolls

 

ROLLS:

Adapted from: The Pioneer Woman
Note:   The original recipe makes about seven 8" round aluminum tins of cinnamon rolls.  After cutting the original recipe in half, you'll end up with 3 - 4 tins full of rolls, with 7 - 8 rolls per tin...depending on how large you cut them.

Ingredients: (This is 1/2 the original recipe)

DOUGH:
2 cups whole milk

1/2 cup vegetable oil

1/2 cup sugar

1 pkg active dry yeast

4 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tablespoon salt

FILLING:

1 cup melted butter, plus more as needed

1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed

Directions:

Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.

Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.

FROSTING:

Ingredients:

1 lb. powdered sugar

1 tsp. maple flavoring

1/4 cup milk

1/8 cup melted butter

1/8 cup brewed coffee

Pinch of salt

Directions:

Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting!

Or

you can use this Icing

Ingredients for Icing: 
1 cup powdered sugar
2 tbs butter, softened
1 tsp vanilla
1 tbs milk (orange juice works as well)

Directions:
 Next you will mix up your icing. It will be a thicker icing, and it will harden pretty quick. Once you pull out the rolls you can let them cool for a couple minutes and you can then pour the icing evenly over the rolls. Now if you want it thinner then add 1 tsp of warm water at a time, thicker 1 tsp of powdered sugar at each.

IF MAKING AHEAD FOR CHRISTMAS MORNING:   Instead of popping them into the oven, just put them straight  into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.

Double Crumb Apple Crisp

INGREDENTS

2 cups oats

2 cups brown sugar

1 cup flour

1 Tbsp cinnamon

1 tsp salt

1 cup soft butter or margarine

1/2 cup chopped nuts (optional)

14 apples, peeled and sliced (11 cups)

1/4 cup sugar plus 1/2 tsp cinnamon

Combine oats, sugar, flour, cinnamon, salt, and butter till crumbly. Mix in nuts if desired. Press about a third in the bottom of a 9×13″ pan. Spread apples over crust and sprinkle with cinnamon sugar mixture. Sprinkle remaining crumb mixture evenly over the top. Bake at 350° for 40-50 minutes or till apples are tender. Serve warm with vanilla ice cream.

Apple Crumb Cake

I was at my friends house this past week end. They have a apple tree in the back and I took some home. I wasn't sure what to make and while searching online this morning i came across this recipe. I did change it some to my liking. I hope you enjoy it as much as I did. It would be great with a cuppa coffee or tea.

♥

☺~~HAPPY BAKING~~☺

INGREDIENTS


4 to 5 medium or small apples - about 4 cups worth of peeled, cored and cut up  apples,  but you can do it with a bit more or less
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1 large egg, beaten
1/3 cup melted butter

DIRECTIONS

Irish Blueberry Scones

I got this recipe from my mom's recipe collection my dad gave me. I found a lot different ones on pinterest and online, but Mom's is ALWAYS the best. They came out great... my husband loved them and he isn't a big scone eater. I packed some up to bring to my dad's tomorrow and hubby was like your taking the scones lol I assured him I left some for him.

♥~Happy Baking~ ♥

Pre-Heat Oven to 350'


Ingredients

3 Cups Flour
1/2 cup sugar
2  1/2 tsp backing powder
1/2 tsp baking soda
dash of salt
1 cup buttermilk ( low fat)
1 stick butter, melted
1 cup raisins, or blueberry's, or cranberries, or what ever you like to add

Directions

Put dry ingredients in bowl. Add buttermilk, melted butter and raisins
( or what ever you decide to add I added blueberries)
Mix the batter, using a wooden spoon, do not over mix. Shape into 12 round scones. Place on ungreased cookie sheet. 
Bake for 10 mins on each side , when bottoms are golden brown. 
( Ovens may vary )

Enjoy!

Blueberry Cream Dessert

 This is a great dessert on a hot day

I  add some fresh blueberry's

on top when serving it.

This is a favorite of mine

From Quick Cooking Magazine 

{ it is now Simple and Delicious Magazine }

16 servings  3.9 WW Points

Crust:

1/2 cup granulated sugar

1 3/4 cups low-fat graham cracker crumbs

2 whole eggs

1/4 cup granulated sugar

1 tsp pure vanilla extract

1/4 cup margarine, melted

21 ozs blueberry pie filling

Filling:

8 ozs Cool Whip Free, thawed

8 ozs fat-free cream cheese, softened

Directions

Preheat oven to 350.

To prepare crust, combine cracker crumbs, 1/4 cup sugar, and margarine in a mixing bowl. Mix until crumbly. Press into a prepared 13"x9" pan; set aside.

 In another mixing bowl, combine cream cheese and remaining sugar until smooth. Add eggs and vanilla extract. Pour over crust.

 Bake for 15 minutes, or until set.

Spread pie filling evenly over top. Then, spoon whipped topping over top.

Chill several hours before serving.

Nutritional Analysis per serving (16 servings total)

Calories 191

%CFF 16 %

Total Fat 3 g

Saturated Fat 0.7 mg

Protein 3 g

Cholesterol 23 g

Carbohydrates 26 g

Sodium 234 mg

Sugars 22 g

Fiber 1 g

3.9 WW Points

Pineapple Upside-Down Cake

                            This is my hubby's favorite cake! I don't make
                   it as often as he would like but he is always very happy when i do.
                                         There is never any leftovers lol
                                             ~~HAPPY BAKING~~
                                                           ü 

1 - 9 inch round cake

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

Preheat the oven to 350 ' F (175 degrees C).

In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture. Put the maraschino cherries

Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition.

Spread the batter evenly into the prepared pan.
Place the cake in the middle of the oven.
Bake for 45 to 55 minutes, or until a tester comes out clean.
Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Old fashion Nilla Banana Pudding Recipe

Grab a spoon and take a taste trip down memory lane with this banana-tastic dessert. A childhood favorite that's as rich and creamy as you remember.

Ingredients
 3/4 cup sugar, divided
 1/3 cup flour
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 NILLA Wafers, divided
5 bananas, sliced


Directions
Mix  1/2 cup sugar, flour  in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly.
Remove from heat; stir in vanilla.


RESERVE 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.

BEAT egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form.

Spread over custard, sealing well to edge of dish.

BAKE 15 to 20 min. or until lightly browned.
Cool slightly.


Top with reserved wafers and sliced bananas  just before serving.

Try Single Serve recipe here> Single Serve Nilla Banana Pudding

Single Serve Banana Pudding with Nilla Wafer Cookies

 ~~Happy Cooking ~~ ENJOY  ü 

Serves 6

1/3 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 1/2 cups half-and-half

2 large egg yolks

1 tablespoon unsalted butter

2 teaspoons vanilla extract

4 medium bananas

24 Nilla wafers, broken

Additional bananas and Nilla wafers, optional

Whisk sugar, cornstarch and salt together in a medium saucepan.

Gradually whisk in half-and-half,

then yolks. 

Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 3 to 5 minutes. 

Remove from heat, add butter and vanilla and whisk until butter has melted. 

Transfer to a 2-cup measuring cup that has a pouring spout.

place a few Nilla wafers on bottom of 6  4-oz. ramekins or custard cups. 

pour in  pudding among cups, top with sliced Banana's

 Cover each dish, pressing plastic directly onto pudding. Chill for at least 2 hours.