Zucchini Appetizers
Mix:
1 TBSP.
butter, melted
4 eggs, beaten
1/2 cup veg. oil
Add
and mix in well:
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup Parmesan cheese
2 TBSP. minced onion
1/4 tsp. garlic
salt
Then add and mix in:
1 cup flour
Add and
mix in remaining ingredients:
3 cups peeled, sliced
zucchini (no seeds)
1 cup shredded cheddar cheese
Bake
in a greased 9 x 13" pan at 350 degrees for 25 minutes or until
golden brown. Cool and cut into squares.
Cranberry Pecan
Muffins
2 cups all purpose flour
1/2 cup sugar
1 TBSP. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup milk
1/2 cup butter, melted and cooled
2 eggs
1 cup fresh or frozen cranberries (I bought several bags when these could be
found in the produce section and froze them)
1/2 cup coarsely chopped pecans
Melt butter, stir in sugar. Whisk in eggs and milk. Whisk in baking powder,
baking soda, and salt. Stir in flour,
then cranberries and nuts.
Spoon batter into paper-lined muffin tins, filling 2/3 full. Bake at 350 degrees
until light golden brown. When cool store in the refrigerator or freezer,
covered.
Lemon Blueberry Muffins
3 cups all purpose flour
1 TBSP. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 TBSP. butter, softened
1 cup sugar
2 eggs
1 1/2 c. lemon yogurt (if making several batches, you could use a mixture of
lemon yogurt and milk)
1 tsp. grated lemon peel
1 1/2 c. blueberries
1 TBSP. flour (to coat blueberries with)
Cream butter and sugar. Add dry ingredients and mix well. Coat blueberries
gently with flour, then gently fold them into the batter. Bake in muffin cups at
350 degrees until lightly browned on top.
Store in refrigerator or freezer when cool.
Never Fail
Banana Bread
1/3 c. veg. oil
1/2 c. sugar
2 eggs
1 3/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. mashed ripe banana
1/2 c. chopped walnuts (optional)
Cream together oil and sugar. Add eggs and beat well. Sift together dry
ingredients and add to creamed mixture alternately with banana, blending well
after each addition. Stir in nuts. Pour into a well-greased loaf pan. Bake at
350 degrees 40-45 m. or until done. Let sit 10 minutes in pan. Remove from pan
and let cool on a rack before wrapping in foil and freezing, or cutting and
storing in a sealed container in the refrigerator.
Variation: Gently add 1 bag of frozen blueberries to the mix before baking.
1 cup unsweetened applesauce
Mix well- then add cut up rhubarb, dates, or cranberries if desired.
Pour into muffin papers 3/4 full- sprinkle on chopped pecans. Bake at
350 degrees until medium brown.
(Note: If making 4 batches, use a big stock pot).
P.S. You can't really taste the banana or applesauce in these. They just
make a really good muffin with the cinnamon added.
Best
Biscuit Recipe
Mix:
2 cups all-purpose flour
1 level TBSP. baking
powder
1 tsp. salt
Cut in with pastry blender until this resembles coarse crumbs:
1/2 cup (1 stick) cold butter, no substitutes
Add 3/4 cup milk. Stir until it forms a ball. Turn out onto a
floured board- sprinkle with flour and press out until 1/2"
thick. Cut biscuits with a small glass. Put in an ungreased 8
x 8" pan (I doubled the recipe for a 9 x 13" pan) and bake at
400 degrees until golden brown. Rub tops while hot with
butter.
Aebleskivers
(pronounced Ebble-skrewers)
(Also known as pancake puffs on the infomercials).
You will need an Aebleskiver pan to make these.
2 cups buttermilk (Or 2 cups water and 8 TBSP. SACO buttermilk mix)
2 c. flour
2 eggs, separated
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 TBSP. sugar
4 TBSP. melted butter
Separate eggs and beat whites until stiff. Mix all other ingredients,
including egg yolks. Fold egg whites into mixture very gently. Heat a small
drop of margarine in each aebleskiver mold, unless your pan is a non-stick
one. Drop a small amount into each cup, not overflowing. Cook over med. heat
until lightly browned on bottom side. Use a toothpick to turn over- repeat.
Take off heat and sprinkle with powdered sugar. Very popular with kids!
Waffles
(Or you may use this recipe for Blueberry
Pancakes)
1/2 c. all purpose flour
2 TBSP. sugar
2 rounded TBSP. baking powder
1/2 tsp. salt
2 beaten eggs
1 1/4 c. milk
3 TBSP. veg. oil
Spray waffle iron on both sides with nonstick
oil. Place small amount in each iron. (Enough to cover grids but not to
overflowing). Cook each side until light brown.
Cottage Cheese Muffins
(If you don't mention there is cottage cheese
in them, kids love these with black raspberry jelly).
12 oz. cottage cheese
3 TBSP. sugar
1/2 cup or 1 stick melted butter
2 eggs
pinch salt
1 cup flour
2 tsp. baking powder
Melt butter. Add cottage cheese, sugar, eggs,
mix well. Add salt, and baking powder. Mix well. Add flour, mix. Bake in
muffin cups 350 degrees until golden brown.
Sour Cream Biscuits or Quick Bread
1 cup sour cream
1 1/4 c. self rising flour (1 cup self rising
flour= 1 cup all purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt)
1 stick butter or margarine.
Melt butter- add sour cream. Blend in flour.
Spoon into muffin tins, or bake as a quick bread to have with soup. (350
degrees)