Best Ever Zucchini Bread

Best Ever Zucchini Bread

This is hands down the best zucchini bread recipe I have ever made. We downed it. It was delicious.

3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (left out but would be delicious)

Grease 2 8x4 inch loaf pans. Preheat oven to 325.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add flour, salt, baking soda, and cinnamon. Beat well. Stir in zucchini and nuts until combined. Pour batter into prepared pans.

Bake for 40-60 mins. Cool in pan for 20 mins.

Carrot Apple Oat Muffins

From here

2 cups flour (I did 1 white 1 wheat)
1 cup rolled oats
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
3/4 cup brown sugar
1 cup grated apple
1 cup grated carrot
2 large eggs
1/2 tsp vanilla
1/2 cup milk
1/2 cup vegetable oil

Preheat oven to 350F and grease muffin tin.
Place flour, oats, baking powder, baking powder, baking soda, sugar and stir to combine.
Add in grated carrot and apple, stir until coated.
Place eggs, vanilla, milk and oil into kitchen aid and beat lightly.
Add in flour mixture.

Whole Wheat Blueberry Muffins

I think this is my favorite muffin base. Modified from here.

1 1/2 cups whole wheat flour

1/2 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup almond milk

1/2 cup unsweetened applesauce

1 pint fresh blueberries

Preheat oven to 400. Grease 12 muffin cups or line with liners.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth.

Add dry ingredients to wet ones and mix until moistened. Lightly stir in the blueberries. Spoon into muffin cups.

Bake until tops are golden about 18-20 minutes.

Whole Wheat Biscuits

From here

2 cups white whole wheat flour
4 tsp baking powder
1/2 tsp salt
4 tablespoons unsalted butter
1 cup almond milk

Combine flour, baking powder, and salt. Mix well.

 Cut the 1/2 stick of butter into pea sized pieces and mix into flour mixture.

When crumbly, pour milk in and mix together. Knead in your hands 8 or 10 times and turn onto a counter or cutting board.

Pat it flat until dough is somewhat even and 3/4 inch thick.  Cut with drinking glass in to biscuits.

Bake at 450 for 10-12 minutes.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins (from here)

1/2 cup butter (I used Earth Balance)
2/3 cup sugar
1 cup mashed banana (about 2 medium)
1 large egg
1 tsp vanilla
1/8 to 1/4 tsp butter rum or coconut flavor (didn't have but would be good)
1/3 cup milk
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup chocolate chip
1 cup chopped walnuts (pre-toasted in a 350 oven for 8 mins) (didn't have)
1 cup cinnamon chips (didn't have but added a tsp of cinnamon instead)

Preheat the oven 350. Lightly grease 12 to 14 muffin cups.

Beat together the butter and sugar until smooth.

Beat in the mashed banana, then egg, flavorings, and milk.

Add baking powder, baking soda, salt, and flours. Stir until Smooth. Beat at higher speed until lumps disappear.

Stir in chocolate chips, walnuts, and cinnamon chips.

Heap batter into muffin cups. Sprinkle with course white sugar if desired (didn't but want to next time).

Bake muffins for 20-23 minutes (I did mini muffins for 10 mins).

Light Oat Bread

Light Oat Bread (modified from here)

I do this entirely in my bread machine, and each time I've made it I increased the amount of wheat flour.

1 1/4 cups warm water
 2 tbsp olive oil
1 tsp salt
2 cups white flour
1 cups wheat flour (I use white whole wheat most of the time.)
1/2 cup rolled oats
2 tbsp brown sugar
1 1/2 tsp active dry yeast

Add to bread machine in order. I cook on basic setting, light crust, 1/1.5 loaf.

Thin Pizza Crust

This is good for freezing.

3/4 c. warm water
2 cups flour
1/2 tsp salt
1/4 tsp sugar
1 tsp active dry yeast
2 tsp olive oil

Put in bread machine on dough cycle. Bake at 425 for 5 minutes. Remove from oven and add toppings. Freeze now or bake for an additional 10 to 15 minutes.

Thick Pizza Crust

1 1/2 cups warm water
2 1/4 tsp active dry yeast
3 1/2 cups all-purpose flour
2 tbsp olive oil
2 tsp salt
1 tsp sugar

Put all ingredients in bread machine on dough cycle.

Dough is extremely sticky!

Makes 2 crusts. Roll out. Top with sauce and toppings.

Bake at 450 for 10-15 minutes.

60 Minute Rolls

60 minute rolls

2 1/2 cups milk
1 stick margarine
6T sugar
2 t salt
Heat until all melted.

1/2 c. warm water
5 tsp. dry yeast.

ADD to milk mixture:

4 c. flour
Mix well and add yeast mixture.

Mix and add:
3-4 cups more flour. It is a sticky dough. Mix well. Cover and let rise until double in bulk. On floured surface, pat out dough and cut like biscuits, place on greased cookie sheet. Let rise until double in bulk. Bake at 400 degrees for 7 to 10 minutes depending on oven.

Pão de Queijo

From Michelle Robinson

Pão de Queijo

“Pão de queijo” is typical Brazilian and it’s a delicious snack, which can be found at every bread store in Brazil.

1 cup water

1 cup milk

1/2 cup oil

1 teaspoon salt

1 package tapioca starch (450 g)

3 eggs

200 grams grated parmesan cheese

Bring to boil in a big pan the water, the milk, the oil and the salt. Remove the pan from the heat and add the tapioca starch. Mix well with a wooden spoon and let it cool down.

P ut the mixture in a bowl, add the eggs and knead well. Add the grated cheese and keep kneading until the dough is smooth. Roll 1 tablespoon of mixture into small balls. Tip: Grease your hands with oil before making the balls. Wash your hands once in a while if necessary.

Place the balls on a baking tray greased with oil or lined with baking paper. Bake the cheese rolls in hot oven (350 degrees) for about 20 minutes or until golden brown.

Notes:

*

This recipe makes about 70 small cheese rolls.
*

Tapioca starch can be found in Asian grocery stores. It comes in a clear plastic bag, or a white paper bag, and the standard pack has either 400 or 450 grams.
*

Brazilians usually knead the dough by hand, but it is easier to use a mixer to knead the dough.
*

Formed “Pão de queijo” can be frozen and baked directly from the freezer. Place the cheese rolls on a tray lined with baking paper. Put the tray in the freezer. When the cheese rolls are frozen, put them in a plastic bag and put them back in the freezer. It works great to freeze "pão de queijo", but cooking time will be approximately double.

Naan

Naan (from here)

Notes: I made this on the george foreman grill

1 package active dry yeast
1 cup warm water
1/4 c. white sugar
3 tbsp. milk
1 egg beaten
2 tsp. salt
4 1/2 c. bread flour (I've always used all-purposed unbleached)
2 tsp. minced garlic (optional)
1/4 c. butter

In a large bowl, dissolve yease in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until msooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise about 1 hour or until the dough doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size. About 30 minutes.

During the second rising, preheat grill (I used the George Foreman grill) to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill (no need if using a George Foreman). Place dough on grill and cook for 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter and cook until browned, another 2 to 4 minutes. Remove from grill and continue with remaining balls.

Faith Rolls

My Aunt Faith made these every holiday -- and I somehow always managed to take all of the left overs home. They are my favorite!!

1 1/6 cups warm water (warm to the touch, it should not feel either hot or cold)

¾ tsp salt

½ Tbsp sugar

1/3 cup brown sugar (not packed)

½ cup quick cooking oats

3 cups bread flour

1 ½ Tbsp  margarine (I use olive oil.)

1  1/8 tsp yeast

Add all ingredients to bread machine according to manufacturer’s directions.  Set on dough cycle.  When cycle completes, separate into 12 equal pieces.  Knead and roll into balls.  Coat cake pan with Crisco, and set rolls in pan.  Let rise 1 hour.  Back at 350 degrees for 20 minutes.