Chocolate Zucchini Cake
3 eggs
1 ½ cup sugar
1 tsp vanilla
½ cup oil
2 cups flour
½ cup cocoa
½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¾ cup buttermilk
2 cup shredded zucchini
Mix together and pour into greased and floured baking pan. Bake at 350 for 35-40 minutes. After baking top with chocolate chips and walnuts.
Saturday, March 21, 2009
Banana Bread
Banana Bread
¾ cup Sugar
½ cup butter
¾ cup mashed bananas (about 2 medium)
2 tsp Lemon Juice
1/3 cup milk
2 beaten eggs
1 ½ cup flour
1 tsp baking soda
½ tsp baking powder
½ cup chopped nuts
Mix the sugar and butter then add bananas, lemon juice, milk and eggs. Beat until combined together. Then add the remaining ingredients.
Bake at 350 for 50-60 minutes or until toothpick is inserted into the middle comes out clean.
Make 1 loaf. This is supper moist and delicious
I usually double or triple this recipe.
¾ cup Sugar
½ cup butter
¾ cup mashed bananas (about 2 medium)
2 tsp Lemon Juice
1/3 cup milk
2 beaten eggs
1 ½ cup flour
1 tsp baking soda
½ tsp baking powder
½ cup chopped nuts
Mix the sugar and butter then add bananas, lemon juice, milk and eggs. Beat until combined together. Then add the remaining ingredients.
Bake at 350 for 50-60 minutes or until toothpick is inserted into the middle comes out clean.
Make 1 loaf. This is supper moist and delicious
I usually double or triple this recipe.
Friday, March 20, 2009
Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
1 pound shredded, cooked chicken (I used frozen, uncooked chicken breasts)
1 (15 ounce) can whole peeled tomatoes, mashed (I used 16 oz. tomato sauce)
1 (10 ounce) can enchilada sauce (I prefer green chile verde enchilada sauce)
1 medium onion, chopped (I used equivalent onion powder-1 ¼ tsp)
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (I used equivalent garlic powder-1/2 tsp)
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (I used 1 can of canned corn, drained)
1 tablespoon chopped cilantro (I omitted this, didn’t have any)
2 cans black beans, rinsed and drained
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chilles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. If using frozen, uncooked chicken-shred before serving (I recommend using uncooked chicken because it gives the soup better flavor)
To Serve: top with additional ingredients listed below
Additional Ingredients:
Chopped tomatoes, guacamole (see below), shredded cheese, sour cream, tortilla chips.
Guacamole:
Mash 2-3 ripe avocados. Season to taste with garlic salt and onion powder. Add 1-2 T lime juice. Note: I use more garlic salt than onion powder. You’ll want to taste after adding the 1st T of lime juice, increasing if needed.
Ingredients
1 pound shredded, cooked chicken (I used frozen, uncooked chicken breasts)
1 (15 ounce) can whole peeled tomatoes, mashed (I used 16 oz. tomato sauce)
1 (10 ounce) can enchilada sauce (I prefer green chile verde enchilada sauce)
1 medium onion, chopped (I used equivalent onion powder-1 ¼ tsp)
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (I used equivalent garlic powder-1/2 tsp)
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (I used 1 can of canned corn, drained)
1 tablespoon chopped cilantro (I omitted this, didn’t have any)
2 cans black beans, rinsed and drained
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chilles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, cilantro, and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. If using frozen, uncooked chicken-shred before serving (I recommend using uncooked chicken because it gives the soup better flavor)
To Serve: top with additional ingredients listed below
Additional Ingredients:
Chopped tomatoes, guacamole (see below), shredded cheese, sour cream, tortilla chips.
Guacamole:
Mash 2-3 ripe avocados. Season to taste with garlic salt and onion powder. Add 1-2 T lime juice. Note: I use more garlic salt than onion powder. You’ll want to taste after adding the 1st T of lime juice, increasing if needed.
Wednesday, March 18, 2009
Pumpkin-Apple Streusel Muffins
1 ¼ cup, plus 1 tbs. all purpose flour, divided
1 Cup, plus 3 tbsp sugar, divided
1 heaping tsp. pumpkin pie spice
½ tsp baking soda
¼ tsp salt
¾ cup canned pumpkin
1 large egg
2 tbs. Vegetable Oil
1 Cup finely chopped peeled apple
¼ tsp cinnamon
1 tbsp Butter
Heat oven to 350 degrees. Line 24 mini muffins or 12 large muffins cups. In a medium bowl, combine 1 ¼ cups flour, 1 cup sugar, pumpkin-pie spice, baking soda, and salt.
In large mixing bowl mix together pumpkin, egg and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared muffin cups, until they are ¾ full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted in center comes out clean.
1 ¼ cup, plus 1 tbs. all purpose flour, divided
1 Cup, plus 3 tbsp sugar, divided
1 heaping tsp. pumpkin pie spice
½ tsp baking soda
¼ tsp salt
¾ cup canned pumpkin
1 large egg
2 tbs. Vegetable Oil
1 Cup finely chopped peeled apple
¼ tsp cinnamon
1 tbsp Butter
Heat oven to 350 degrees. Line 24 mini muffins or 12 large muffins cups. In a medium bowl, combine 1 ¼ cups flour, 1 cup sugar, pumpkin-pie spice, baking soda, and salt.
In large mixing bowl mix together pumpkin, egg and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared muffin cups, until they are ¾ full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted in center comes out clean.
Tuesday, March 17, 2009
Whole Wheat Bread
10 Cups of Whole Wheat Flour
1 Cup of All Purpose White Flour
3 Tablespoons What Gluten
2 Tablespoons of Yeast
6 Cups of Warm Water
Add everything into the mixer and mix for 1 min. Then let it sit for 15 min covered with plastic wrap. After the 15 Min add:
½ Cup of Oil
½ Cup of Honey
2 Tablespoons of salt
Mix and add White flour as needed make sure to mix thoroughly but do not over mix.
Dump out onto floured surface kneed and add flour as needed dough will be s little sticky
Clean counter and spray with cooking spray push out dough into large square cut into fourths and place in Greased bread pans pushing dough down in the bottom of the pans. Let rise until the size of a loaf of bread. Place into a cold oven and bake at 350 for 30 min. When done remove from bread pans and cool on a wire rack.
10 Cups of Whole Wheat Flour
1 Cup of All Purpose White Flour
3 Tablespoons What Gluten
2 Tablespoons of Yeast
6 Cups of Warm Water
Add everything into the mixer and mix for 1 min. Then let it sit for 15 min covered with plastic wrap. After the 15 Min add:
½ Cup of Oil
½ Cup of Honey
2 Tablespoons of salt
Mix and add White flour as needed make sure to mix thoroughly but do not over mix.
Dump out onto floured surface kneed and add flour as needed dough will be s little sticky
Clean counter and spray with cooking spray push out dough into large square cut into fourths and place in Greased bread pans pushing dough down in the bottom of the pans. Let rise until the size of a loaf of bread. Place into a cold oven and bake at 350 for 30 min. When done remove from bread pans and cool on a wire rack.
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