Since my not so great banana bread experience I've been wanting to try it again - this time with zucchini. I kept thinking about a recipe I once had for A-Z Bread that I had used for zucchini bread in the past, but like all my other college recipes, I no longer had a copy. I'm not sure what happened to them all... Anyway, I searched for it and found this one, and I made a batch. No idea if it's the same, but it's dang good. There's a million options and I think I've only used zucchini and maybe pumpkin for it. So if anyone tries this with something else, let me know how it goes.
A-Z Bread
Recipe from: Sutter Home Napa Valley Cookbook
Cookbook Heaven at Recipelink.com
Makes 2 loaves
Preheat oven to 325 degrees F
2 cups A to Z mix (see below)
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 teaspoon baking powder
3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
1 cup nuts, chopped
Use 1, or a combination or the following, to equal 2 cups (except as indicated); grated apples, applesauce, chopped apricots, mashed bananas, grated carrots, pitted and chopped cherries, freshly ground coconut, pitted and chopped dates, ground eggplant, finely chopped figs, seedless grapes, honey (omit sugar), 1/2 cup lemon Juice, marmalade (omit 1 cup sugar), mincemeat, chopped oranges, chopped fresh or canned peaches, 1/2 cup peppermint, chopped pears, drained crushed pineapple, 1 cup chopped pitted prunes, canned pumpkin, raisins, raspberries, chopped rhubarb, fresh or frozen (drained) strawberries, cooked tapioca, grated sweet potatoes, tomatoes (add an extra 1/2 cup sugar), cooked and mashed yams, plain or flavored yogurt, and grated zucchini.
Sift dry ingredients and set aside. Beat eggs in a large mixing bowl. Add oil and sugar, cream well. Add A to Z mix and vanilla to egg mixture. Add sifted dry ingredients. Mix well and stir in chopped nuts. Spoon into two-well greased loaf pans. Bake for 1 hour.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, February 18, 2009
Thursday, January 29, 2009
can you tell i love food...?
Yesterday I was craving something sweet, but something new. I began browsing through the desserts of some of my favorite recipe blogs. I found this recipe on the Sisters Cafe, but almost didn't make it since Jeremy is out of town so it would most likely be eaten only by me. I decided against that, and went ahead. Luckily (in this case) it look a little longer to make than I anticipated (cook crust, wait, cook all, wait 1 hr...) and by the time it was done it was almost dinner time and I lost my immediate craving. So, since a lady in my ward had invited me for dinner I brought it along.
And...I took some pics! In the pan, and on the plate!
It's maybe not the healthiest dessert (lots of butter and sugar..) but it DOES have berries. That's gotta count for something right?
Here's the recipe~
Blackberry Pie Bars
Crust & Topping:
3 cups all purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups chlled unsalted butter
Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
Pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained
For the crust and topping: Preheat the oven to 350. Grease a 9x13-inch baking pan. Combine the flour, sugar and salt in a very large bowl. Cut butter into the flour mixture using a pastry cutter. Continue until the butter is evenly distributed, but the mixture is still crumbly (as you would a pie crust). (If you have a large capacity food processor, you can process the butter (cut it into 1/2 inch cubes first) into the flour mixture using a the metal blade.)
Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 12-15 minutes (this actually took me close to 20 minutes; just continue checking it after 15 minutes), or until it is golden brown. Cool for at least 10 minutes.
To make the filling: Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45 to 55 minutes, or until the crust is lightly browned. Cool for at least 1 hour before cutting. Makes approximately 2 dozen bars.
**As for my changes, I halved the recipe and used triple berry mix since I had that in the freezer. You could definently cut some of the butter and probably wouldn't be able to tell. As you can probably see from the pics, they're a little on the greasy side...
Also, when adding the sugar to the crust I accidently added an extra 1/4 cup. I have 2 different sets of measuring cups and they totally look like different sizes than each other. Thus, I grabbed a 1/2 cup when I thought it was 1/4 and didn't realize it until it was in the oven. That added to a more carmelized crust on the bottom--almost like toffee. It was tasty though.
And, even though only 2 pieces were eaten by someone else, the pan is almost half empty. Oops.
And...I took some pics! In the pan, and on the plate!
It's maybe not the healthiest dessert (lots of butter and sugar..) but it DOES have berries. That's gotta count for something right?
Here's the recipe~
Blackberry Pie Bars
Crust & Topping:
3 cups all purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups chlled unsalted butter
Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
Pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained
For the crust and topping: Preheat the oven to 350. Grease a 9x13-inch baking pan. Combine the flour, sugar and salt in a very large bowl. Cut butter into the flour mixture using a pastry cutter. Continue until the butter is evenly distributed, but the mixture is still crumbly (as you would a pie crust). (If you have a large capacity food processor, you can process the butter (cut it into 1/2 inch cubes first) into the flour mixture using a the metal blade.)
Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 12-15 minutes (this actually took me close to 20 minutes; just continue checking it after 15 minutes), or until it is golden brown. Cool for at least 10 minutes.
To make the filling: Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45 to 55 minutes, or until the crust is lightly browned. Cool for at least 1 hour before cutting. Makes approximately 2 dozen bars.
**As for my changes, I halved the recipe and used triple berry mix since I had that in the freezer. You could definently cut some of the butter and probably wouldn't be able to tell. As you can probably see from the pics, they're a little on the greasy side...
Also, when adding the sugar to the crust I accidently added an extra 1/4 cup. I have 2 different sets of measuring cups and they totally look like different sizes than each other. Thus, I grabbed a 1/2 cup when I thought it was 1/4 and didn't realize it until it was in the oven. That added to a more carmelized crust on the bottom--almost like toffee. It was tasty though.
And, even though only 2 pieces were eaten by someone else, the pan is almost half empty. Oops.
Monday, January 26, 2009
Another great find
I've never been good at making my own sauces. Although I've seen people do it, the idea of making a roux is very abstract in my mind and I've never really had the confidence to try it. Anyway, yesterday (Sunday) we were making some breaded chicken strips for Chicken Alfredo to help use up a jar of leftover Alfredo sauce before it went bad. We got all the chicken started cooking and I looked in the jar and saw there was less than 1/2 cup left. Lame.
So, I went searching for a quick recipe that I felt I could make safely and found this one. I even had all the ingredients in the apartment! There were lots of reviews on Allrecipes so I figured it was work a try. And ... I loved it. Kindof a make-shift version, yet just as tasty. From the jar it's always been too thick and seems like you need more sauce when there's plenty on your plate. This flowed through the noodles nicely.
INGREDIENTS
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Wednesday, January 14, 2009
One of my favorite food blogs, Picky Palate, always has fun recipes to try. I've been meaning to try this one for awhile and we finally made it last night. Really simple and delicious. Follow the link to her site below for pics since I have none of my own. I didn't want to wait to eat it...
BBQ Chicken Salad with Cilantro Ranch Dressing (recipe & pics here)
3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**
Ah, as I posted it I realized I forgot to put the cheese on. Man. Well it was still good.
For the BBQ Sauce, I actually made some from scratch from another recipe on her blog. If you have some extra time, it sure was tasty. And for the dressing, my ranch is on the thicker side (I think I got the "dressing"), so it didn't mix in well. I don't see a problem with just adding the cilantro on top, and adding ranch separately anyway...
Anyway, no work of my own, but something tasty.
BBQ Chicken Salad with Cilantro Ranch Dressing (recipe & pics here)
3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**
Ah, as I posted it I realized I forgot to put the cheese on. Man. Well it was still good.
For the BBQ Sauce, I actually made some from scratch from another recipe on her blog. If you have some extra time, it sure was tasty. And for the dressing, my ranch is on the thicker side (I think I got the "dressing"), so it didn't mix in well. I don't see a problem with just adding the cilantro on top, and adding ranch separately anyway...
Anyway, no work of my own, but something tasty.
Monday, December 22, 2008
My favorite soup
So I've been crazing soups lately. I guess that's what winter does to you--even despite the 70 degree weather we catch every couple days. I made a makeshift homemade Chicken Noodle Soup recipe last week which was pretty good. My favorite though has always been Broccoli Cheddar but I'd never made it myself. During one of my blog-browsing escapades I found a recipe blog linked to my sister Christianne and I found a recipe I wanted to try. We made it yesterday for dinner and it turned out really well. I just kept eating it all day. It made a ton too--so I have a container of it in the freezer as well as in the fridge. Hopefully it'll be just as good thawed... A few pics:
I've never been able to take pretty pictures of food on a plate. I tried, but they all sucked...so these will have to do :)
And here's the recipe. It was my first time using Velveeta--we just never used it growing up but it melted beautifully. I will probably still try other recipes but this was a great one!
Broccoli Cheese Soup
Posted by Kyle on What's for Dinner -
3 (10 ounce) packages frozen chopped broccoli or fresh chopped broccoli
1/2 cup grated carrots
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds Velveeta
1 pinch ground white pepper
DIRECTIONS
In a large pot over medium heat, simmer the broccoli and carrots in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)
I've never been able to take pretty pictures of food on a plate. I tried, but they all sucked...so these will have to do :)
And here's the recipe. It was my first time using Velveeta--we just never used it growing up but it melted beautifully. I will probably still try other recipes but this was a great one!
Broccoli Cheese Soup
Posted by Kyle on What's for Dinner -
3 (10 ounce) packages frozen chopped broccoli or fresh chopped broccoli
1/2 cup grated carrots
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds Velveeta
1 pinch ground white pepper
DIRECTIONS
In a large pot over medium heat, simmer the broccoli and carrots in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)
Monday, October 13, 2008
A special treat
It all goes back to 9th grade English class. We made one of those cookbooks where everyone brings in a recipe. I bought a copy and decided to try out most of the ones that sounded enticing. I brought it with me to college and enjoyed many of the recipes frequently. A recipe for delectable Peanut Butter Bars was my favorite and my roommate Andrea and I would make it for almost any occasion we could. Then the day came (as it does with most of the stuff you really like) that I left it in one of my apartments when I left. I realized what I had done and went back a month or so later but it was already gone.
I've thought about them every now and then throughout the years and have looked up dozens of recipes online and tried them, but none of them every came close to my memories of the ones from my 9th grade recipe book. I tried one more time last week, and although Jeremy ate most of the pan of them in a day, they didn't even compare. I figured I'd utilize my assets and asked everyone on facebook that might have had a copy of the book for their help. Here's my thanks to Marianne [who kindly typed it up for me :)] and Amie for sending me copies. I finally have it again!
I figured I'd share it with the rest of you. The best PB Bars out there!
Peanut Butter Finger Bars
1/2 c. butter
1/2 c. sugar
1/2 c. packed b. sugar
1/2 t. baking soda
1/4 t. salt
1/2 t. vanilla
1 c. flour
1 c. rolled oats
1 egg
1/3 c. peanut butter
1 bag choco chips
Preheat oven to 350. Cream butter, sugars, and egg. Mix in peanut butter, soda, salt, vanilla, flour and oats. Spread into greased 9 x 13 pan and bake for 20-25 minutes until light brown. Sprinkle with chocolate chips and let stand in oven for about 5 minutes or until chocolate is soft. Spread smooth.
Topping:
1/2 c. powdered sugar
1/4 c. peanut butter
2-4 T. milk
Mix well and drizzle over bars. Cool, cut, and enjoy!
I've thought about them every now and then throughout the years and have looked up dozens of recipes online and tried them, but none of them every came close to my memories of the ones from my 9th grade recipe book. I tried one more time last week, and although Jeremy ate most of the pan of them in a day, they didn't even compare. I figured I'd utilize my assets and asked everyone on facebook that might have had a copy of the book for their help. Here's my thanks to Marianne [who kindly typed it up for me :)] and Amie for sending me copies. I finally have it again!
I figured I'd share it with the rest of you. The best PB Bars out there!
Peanut Butter Finger Bars
1/2 c. butter
1/2 c. sugar
1/2 c. packed b. sugar
1/2 t. baking soda
1/4 t. salt
1/2 t. vanilla
1 c. flour
1 c. rolled oats
1 egg
1/3 c. peanut butter
1 bag choco chips
Preheat oven to 350. Cream butter, sugars, and egg. Mix in peanut butter, soda, salt, vanilla, flour and oats. Spread into greased 9 x 13 pan and bake for 20-25 minutes until light brown. Sprinkle with chocolate chips and let stand in oven for about 5 minutes or until chocolate is soft. Spread smooth.
Topping:
1/2 c. powdered sugar
1/4 c. peanut butter
2-4 T. milk
Mix well and drizzle over bars. Cool, cut, and enjoy!
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