Zucchini Bread

My husband has this saying and he's usually right.  "Don't change horses in the middle of the road" or "If it's not broken, don't fix it".  I recently tried to fix it using a different recipe for zucchini bread.  I'm sure the recipe probably worked but in my rush to bake this delicious bread, I grabbed the wrong measuring cup, thus using half the amount of flour for the bread.  So, as I watched the oven, needless to say after ample amount of baking time, the bread was still like mush.  All was not lost though.  I grabbed some frozen blueberries and proceeded to build a blueberry cobbler, of sorts.  It turned out okay, but lesson learned on measuring correctly.

I realized while glancing through my blog that I hadn't posted my zucchini  bread recipe which is fairly fool proof!  It's the perfect way to put a dent into a huge zucchini harvest!   Hopefully it works for you....

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla

In a large bowl, beat until foamy.  Add 

2 cups shredded zucchini
1 c crushed pineapple

In another bowl blend (I use a whisk instead of sifting)

3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 cinnamon
3/4 tsp nutmeg

Add the flour mixture into the egg/sugar mixture  folding until well blended.  Add the 

1 cup raisins
1 cup chopped nuts (I like pecans)

Pour into 2 greased loaf pans and bake at 350 degrees for about 1 hour and 15 minutes or until a knife inserted into the middle comes out clean.  Enjoy! 

Low Carb Breakfast Muffins

I miss bread!  I'm not going to lie.  I fantasize about a warm crusty on the outside, soft on the inside chunk of French bread slathered with melting European butter (there is a difference).  But, as I slip back to reality, I realize that bread is not on the menu for a while.  Or, is it?  After much searching for the right recipe I settled for a muffin that could be popped into the microwave in a pinch.

Disclaimer:  This recipe is for the carb deprived only.  It's not going to taste remotely like a chunk of French bread, bagel or slice of toast.  IT IS UNIQUE, but satisfied my craving for bread.  I plan to tweak the recipe a bit, add coconut flour next time instead of so much flax seed meal.

Low Carb Microwave Muffins

4 Tablespoons of flax seed meal

1/2 tsp baking powder

1/2 packet sweetener (stevia or truvia)

1 tsp cinnamon

1 egg

1 tsp butter

Place the dry ingredients into a coffee mug, mix and add the egg and softened butter. Mix again.   At this time you can add some blueberries or raspberries (3 or so).  Microwave for 1 minute.  Remove from the mug, slather with butter or cream cheese and TRY to enjoy.  Not bad!

Time Tested Pumpkin Bread

Sometimes I think I was a pioneer woman  in a past life, who created meals from nothing and stretched a can of pumpkin to its limits.  Of course, pumpkin was probably not in a can yet!   Did you know that from a small can of pumpkin puree you could makes pumpkin biscotti, pumpkin bread and a batch of pumpkin gnocchi?  This is how I spent the last few days.

pumpkin biscotti

Also, during my weekend baking blitz I finished making a large batch of limoncello for the holidays.  Hope it lasts until then!  Next, came two batches of "cold cure" chicken soup for the hubby.    
After that, I blanched an overabundance of brussel sprouts to freeze for later use.  Buying in bulk is not smart for empty nesters!

batch #1

batch #2 without kale

brussel sprouts for an army!

I also prepared a pot of pinto beans for salad toppers and nibbling, plus some quinoa to eat as a snack.  No, I haven't gone mad, just on another eating plan which is mostly beans, grains, fruits and vegetables.  I'll keep you posted on the process and outcome.

For now, try this pumpkin bread recipe.  I've made this for years and at times given loaves away as Christmas gifts.  This loaf will not last much longer as you can see masculine hands scooping it up before I had a chance to photograph it.

Pumpkin Bread

1 cup sugar

1/2 cup firmly packed brown sugar

1 cup fresh cooked or canned pumpkin puree

1/2 cup vegetable oil

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp each of salt, nutmeg, and cinnamon

1/4 tsp ginger

1 cup raisins

1/2 cup chopped nuts (I used pecans)

1/4 cup water

Preheat oven to 350 degrees.

In a large mixing bowl, combine the sugars, pumpkin, oil and eggs.   Beat until well blended.  Sift together the flour, baking soda, salt and spices.  Add to the sugar mixture and stir.  Stir in the raisins, nuts and water.  Prepare a 9x5x3 loaf pan by spraying with  pan spray or rubbing with oil.  Bake for about 65-70 minutes or until done and golden brown.  Cool and slice.  These freeze well, especially if you use the smaller tin loaf pans.  Just remember to reduce the cooking time if you use those!

Christmas Cranberry Nut Bread

For some reason I've found it hard to get into the Christmas "groove".   I consider Christmas to be a serene although festive time to reflect on the past year, spend time with family and bake.  Maybe that's boring to some, but I can't seem to get into the whole "shopping frenzy".  I don't like to shop during the year...why would I want to do it now?!  Is Christmas really about shopping and presents?  I don't think so!  Am I the only one who feels this way?  Can't we be kind and cherish one another without gifts?

This week  I'm beginning to bake.   That's what I tend to do when I feel the stress creeping in.   Last week's goodies were just practice, with molasses spice cookies and fruited truffles.  Traditionally, I've made pumpkin bread to wrap and give out and assorted cookies.  A few years ago a friend of mine made this, so I thought I'd try it.  This cranberry nut bread has a few redeeming factors, that is, healthy ingredients.   Just close your eyes as you pour in the 1 cup of sugar. (Then it doesn't count, right?)  The orange juice, cranberries and nuts will counteract that sugar indulgence!

Ingredients:

2 cups all-purpose flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

3/4 cup orange juice

1 tbsp grated or zested orange peel

2 tbsp shortening

1 beaten egg

1 1/2 cups cranberries, frozen or fresh, chopped

1/2 cup chopped walnuts or pecans

Preheat the oven to 350 degrees.  In a bowl add the dry ingredients, stir then add the orange juice, peel, shortening and egg.  Blend it well, and stir in the cranberries and nuts.  Pour into a greased loaf pan (or 3 mini loaf pans)  Bake for 55 minutes (or about 45 for the minis) or until a toothpick in the center comes out clean.  Cool and remove from pan.  Wrap as gifts or have them ready for guests.  These should also freeze well.  Enjoy!

Build a Better Beer Bread

My son called the other day to get this recipe.  I have it in my "archives" and forgot about it until now.  It's funny how food conjures up the memories as does music.  I can remember many nights when we had this doughy bread to accompany soups and stews.  It just seems to complete the meal.  Picture and baking credits go to him for this post.  He is a much better cook than me.  Looks good, Jeremy..I can almost taste it!  

 Bread is one of my comfort foods (next to chocolate).  Although, I don't claim to be a baker, this recipe is virtually fool proof!   It only has three ingredients, so there's not much room for error!

Best Ever Beer Bread

3 cups self rising flour

3 Tablespoons sugar

1 can or bottle (12 oz) WARM beer

Mix all the ingredients in a large bowl and let it sit for 15-20 minutes.  Dust a greased loaf pan with flour.  Bake at 350 degrees for 1 hour.  After 50 minutes, brush the top with butter and continue to bake for the remainder of time.

Another First - Mediterranean Flatbread

This week I conquered the stack of recipe clippings that I've been accumulating for years!  They were pulled from the drawers as I was preparing for the kitchen remodel.  I tossed quite a few, mostly because I knew I wouldn't be making those recipes anytime soon or in my lifetime.  One I saved was a simple recipe for grilled flat bread, only because it was attached to the real reason I saved it.  Easy chocolate truffles!  This was adapted from Martha Stewart's book circa 1998.  Give credit where credit is due...

I've made pizza before, of course!  Last year, it was homemade tortillas.  This grilled flat bread recipe was much easier than I thought and so much tastier than the store bought ones.  Although, simple and plain you can dress them up with different spices.  I chose a sprinkling of rosemary to compliment the lentil soup that I had made earlier in the day.

Next time I'll grill them all at once on the barbecue and maybe top them with fresh heirlooms tomatoes from the garden.  Yum!

Ingredients:

1/2 tsp yeast  (Do not use whole packet)

1 Tbsp olive oil, plus some for the bowl and for brushing.

1 1/3 cups flour, plus extra for dusting.

3/4 tsp sea salt, plus some for garnish

1 Tbsp crushed dried rosemary

Heat a grill or barbecue until hot.  Place 1/2 cup hot water in a medium bowl.  Sprinkle yeast on top, and stir to dissolve.  Set aside for 5 minutes.  Then add olive oil, flour and salt.  Combine and put dough onto a well floured surface.  Knead until smooth, but slightly sticky.  Place the dough into an oiled bowl, cover with plastic wrap and let it rest for about 30 minutes.

Place dough onto a lightly floured surface.  Divide into 4 equal pieces and roll out until they are the size of a 6-8 inch tortilla.  Brush both sides with olive oil, sprinkle the rosemary on the surface and lightly press down.  Place onto the grill, and cook for about 2 minutes per side.  Remove from the grill and season with salt.

Lemon Pecan Loaf with Amaretto Glaze

For Father's Day I was assigned the task of creating dessert.  Most of the men in our family love strawberries, and they are certainly in their peak right now.  (Strawberries, that is!)  Instead of a traditional shortcake or pound cake for a strawberry shortcake, I came up with this lemon bread inspired by Betty Crocker.

I made a few adjustments to it, ingredients and altitude, and the result was a nice light, lemony success to accompany some perfectly ripe and sweet strawberries!  Of course,  scoops of vanilla bean ice cream topped it off in lieu of heavy whipped cream.  It also makes a perfect "stand alone" snack or breakfast cake.

Ingredients:

2 1/2 cups flour

1 cup sugar

1/2 cup chopped pecans

1 cup milk (low altitude increase to 1 1/4 c)

1 Tbsp lemon zest

3 Tbsp oil

3 1/2 tsp baking powder

1/2 tsp salt

1 egg

1/4 cup sugar

3 Tbsp lemon juice

1 - 1 1/2 Tbsp amaretto

Preheat oven to 375 (350 for lower altitude).  Grease the bottom of a loaf pan (9x5).  Place all the ingredient in a large bowl,  through the egg, and beat with an electric mixer on medium speed for about 30 seconds.  Pour into the pan and bake for approximately 55 -60 minutes.  If a toothpick inserted into the center comes out clean, it's done.  Remove and poke holes every one inch,  using a long toothpick. 

 In a small bowl, mix the sugar, lemon juice and amaretto, and drizzle over the top.  Cool the bread for 10 minutes, remove from the pan and continue to cool on a rack.  Try to wait before slicing it.  About an hour will do.  Eat it plain, with coffee, milk or as a shortcake.  Enjoy!

I sliced it!  It had to be tested.

Easter Surprise - Czech Kolache

For Easter this year I wanted to surprise my family with an old food tradition from our Czech heritage.  My grandmother would make it for "special" occasions and now I know why  it wasn't made more often!  I tackled the wonderful kolache!  I did my research and knew the recipe involved many steps not to mention the kneading, rising of dough, etc.  As I went through all the steps, I was secretly wishing that my grandmother or father was there to help (or at least 5 or 6 Czech elves!)  They would understand what a "labor of love" this feat was.  Time  (5 hours later) consuming, yes,....worth it?....yes. 

The reactions were mixed...my son, bless his heart...was full of compliments.  Hopefully, this is a food tradition that will live on.  I won't post the recipe here, but it will be in my book.  Stay tuned...

As for an Easter surprise...the surprise was on me.  My parents had planned an elaborate meal of lamb, ham, green beans, scalloped potatoes, etc.  My mom was visibly tired, probably from making two beautiful lemon meringue pies, crust and all, for my father and husband. 

The BEST lemon meringue pie

 Or maybe it was because her cat, Pierre,  decided to wake her up by knocking the TV off of her dresser!  Bad cat!!  But, he's sooooo cute, you have to love him!

Pierre

And, as my dad proceeded to slice the potatoes, he sliced a chunk from his finger.  Ouch!  The chef was injured!  I stepped in to help with Easter dinner, because that's what I do...I cook!  And I don't mind...It the cleaning that gets me!  So, the surprise was on me.  I'm just glad that I can cook and serve my family on such a day of celebration.  Be Blessed!

Italian Holiday Quick Brunch Bread

As promised I wanted to present this stollen like bread which could never replace my dad's Czech bread. (see yesterday's post) However, if you are lacking in time, this Italian quick bread stands alone with its flavor and ease in preparation. The "real" Czech bread like most breads requires the resting, rising and kneading. This one does not. The flavors are similar but the consistency is much more dense rather than flaky. I love both!

Ingredients:

4 cups flour

2 tsp baking powder

1/4 tsp salt

2 cups ricotta cheese

3 eggs, beaten

1 tsp vanilla

2/3 cup sugar

4 T candied fruit

2 T golden raisins

1 T chopped almonds

1 T orange zest

1 T sugar

1 1/2 T butter or melted margarine

Preheat your oven to 375 degrees. In a large bowl place sifted flour, baking powder and salt. Stir in the ricotta, eggs, raisins, nuts, sugar, vanilla and orange zest. Toss in the candied fruit and mix well. Only knead lightly to form into a loaf about 12 inches long. Place onto a greased and floured cookie sheet. Bake for about 55 minutes. Remove from oven and place on a wire rack. Brush with melted butter or margarine and sprinkle the loaf with sugar.

This is perfect all by itself, but it's slightly decadent sliced and toasted with butter on top. Yum!

Christmas is What You Make It

Being with friends is wonderful, coming together with family is comforting, but, remembering the reason for the season is priceless. I wanted to write yesterday, however I found myself a little too introspective at times and maybe a little weepy. I have always known that Christmas is what you make it not what you make, bake, buy or receive during Christmas. I always feel overloaded weeks before and for no apparent reason other than being subjected to the "pull" created by Western civilizations and the media. I yearned for a simple Christmas so I went back to my roots and memories for inspiration.

For my father and mother I digitally copied the dusty slides of their Europe 1972 trip into a DVD they could watch. Photography is one of my "loves" along with cooking. The slides transported them back to a whirlwind tour of 3 weeks which they would never forget, hopefully. From Amsterdam they set off in a VW bug across many countries including Germany, Austria, Switzerland, Belgium, Luxembourg and a little corner of France. The country, I believe, that was the most memorable for them was Czechoslovakia which is now the Czech Republic. At the time they had to "check in" at the border because it was behind the Iron Curtain. How frightening that must have been. The border patrol needed to know their exact whereabouts at all times!

My parents went to visit my great aunt and uncle in a small village of Domazlice, southwest of Prague. Never having met them, they were warmly welcomed into their humble home. My Czech relatives continued to treat them as royalty and apologized for having such simplicity in their ways. In my mind, almost 40 years later, I see those pictures and think to myself that they are the ones that are truly "rich". Simplicity and a sense of family is what it is all about.

Getting back to the cooking aspect, there were many family recipes I wanted to make this year, just not enough time. I wanted to mention my dad's Czech bread, though. He tries to bake it every year and there is always some family member to ask if he will do so. This season he did and probably made about 6 or 7 loaves and shipped some to family members out of state. It is the best bread and I regret not being in the kitchen with him this year, snapping pictures of the process and the flour flying everywhere!

A few years ago I wanted Czech bread but did not want to struggle with the process of rising and kneading, etc., so I found a similar recipe of Italian descent. It does not have the yeast making it extremely simple for anyone to make, quickly. I made a large loaf and brought some over to my parents as we watched their travel adventure DVD and exchanged gifts. Although it is easy (recipe tomorrow), it will never replace my dad's Czech bread. Too many memories attached to it making it special to us all.

I hope you all had a merry Christmas and seek the simplicity that is sometimes overlooked in our lives. God Bless..