Zucchini-Orange Bread

This bread is so delicious and moist.  My friend and workout buddy, Debbie Stevenson, gave me this recipe.  When I tasted it, I knew this would be my new Zucchini Bread recipe.  I love all the flavors in this. 

This is not the actual bread, but close.  I'll make it and take a picture.

Mix Together:           

3 eggs                         

1/2 cup orange juice   

1 cup oil                                 

1 Tablespoon grated orange rind

1-1/2 cups sugar                     

2 teaspoons vanilla

1-3/4 cups grated unpeeled zucchini

Combine and add to the above mixture:

3-1/4 cups flour          

1/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

Optional additions:   

1 cup coconut             

1 cup chopped walnuts

DIRECTIONS:

Bake in two loaf pans sprayed with baking spray at 325 degrees for 50 -60 minutes (mine takes a little longer). 

Take out of oven when toothpick inserted in loaf comes out clean.  Poke holes throughout top of baked bread with a large two-pronged fork (or whatever). 

Glaze:  Make the following glaze and pour over bread and leave in pans for 45 minutes.

1 cup sugar                 

2 Tablespoon butter               

1/2 cup orange juice

1 teaspoon vanilla

Boil 5 minutes, remove from heat and add vanilla.

Recipe from Debbie Stevenson, Sand Springs Ward (2013)

Buttermilk Corn Bread

This is a fantastic corn bread recipe.  Easy to make.  

It is from "The Food Nanny Rescues Dinner", pg. 241

9 servings

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup (1 stick) butter, melted

2 eggs, beaten

DIRECTIONS:

Preheat the oven to 350 degrees.  Grease an 8 x 8-inch baking pan or generously grease a 9-inch cast-iron skillet.

Combine the flour, cornmeal, sugar, baking soda, and salt in a large bowl.

Combine the buttermilk, butter, and eggs in a medium bowl and mix well.  Add to the flour mixture and stir just until blended.  Do not over mix.

Scrape the batter into the prepared pan and bake for 25 to 30 minutes, or until the top is golden brown and the center feels firm when pressed.

Serve with honey butter or maple butter.  

Grandma Nicoll’s Banana Bread

Nothing like Grandma's bread.  This bread is so moist and yummy.  It's cake like.  

Yields: 2-3 loaves

2 cups granulated sugar

3/4 cup shortening

6 ripe bananas, mashed

4 eggs, well-beaten

2-1/4 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking soda

3/4 cup chopped walnuts, optional

DIRECTIONS:

Preheat oven to 350 degrees.  Spray with cooking spray two 8x4 inch loaf pans.

Cream sugar and shortening for about 2 minutes.  Add bananas and eggs.

In another bowl, mix remaining dry ingredients together.  Add to banana mixture.

Bake for 45 minutes, or until done.

Recipe from Grandma Phyllis Nicoll.

French Toast

This recipe comes from The Food Nanny Rescues Dinner by Liz Edmunds.  I love this cookbook.  It has great ideas on organizing dinners.  Plus some real basic recipes.  This french toast recipe is delicious.

8 slices

  

INGREDIENTS:

8 thick slices white bread
3 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cinnamon
pinch nutmeg
1 tablespoon canola oil
1 tablespoon melted butter

DIRECTIONS:
Preheat a griddle to medium high heat (I set mine to 375).

In a bowl combine eggs, milk, sugar, vanilla, and salt; whisking well to blend. Add cinnamon and nutmeg. Pour into a shallow dish or pie plate.

Combine oil and butter in a bowl and spread 2 teaspoons of this mixture over the griddle. Dip one slice of bread into the egg mixture, turning to coat both sides evenly; carefully place on the skillet. Repeat with as many slices of bread as will fit on the griddle. Fry until the bread is browned on both sides. Serve slices immediately with butter and syrup.