3 cups whole wheat flour
2 t. cinnamon (or more)
1 t. baking soda
1/2 t. sea salt
1/2 t. nutmeg (or less)
1/2 t. baking powder
1 cup honey
2 cups shredded zucchini
1/2 cup melted butter (I use 1/4 cup butter, 1/4 cup applesauce)
2 eggs
In a large mixing bowl combine flour, cinnamon, baking soda, sea salt, nutmeg and baking powder. Stir in honey, zucchini, eggs and melted butter. Mix ingredients until dry ingredients are moistened. Pour into two well buttered loaf pans. Bake at 350° for 45-60 minutes or until a toothpick inserted in the middle comes out clean. For Muffins Bake at 400° for 20 minutes.
(From Deja T.)
Monday, May 17, 2010
Fluffy Whole Wheat Buscuits
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk
(I used only whole wheat)
Directions
*Combine dry ingredients
*Cut in butter well
*Stir in milk just until moistened.
*Knead gently 8 to 10 times, roll and cut, or just make drop buscuits
*Bake at 450 degrees F for 10 to 12 minutes or until lightly browned.
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk
(I used only whole wheat)
Directions
*Combine dry ingredients
*Cut in butter well
*Stir in milk just until moistened.
*Knead gently 8 to 10 times, roll and cut, or just make drop buscuits
*Bake at 450 degrees F for 10 to 12 minutes or until lightly browned.
Wednesday, May 12, 2010
Wheat or White Bread ("Love Loaves")
1 c. honey (sugar for white)
2/3 c. potato flakes (NOT pearls)
2/3 c. instant powdered milk
4 tsp. salt
1 c. oil
2 eggs (3 if making rolls)
4 c. hot tap water
12-14 c. whole wheat flour (bread flour for white)
2 heaping Tbsp. yeast
3/4 c. warm water
(I always half this recipe...it is huge and you really need a Bosch to do a full batch)
Mix yeast and 3/4 c. warm water in separate bowl with a pinch of sugar until double in size, then add to mix. Mix all ingredients together in mixer, starting with 12 cups of flour and adding more flour as needed if sticky. Cover with towel and let rise until double, then separate into loaves on floured counter. Put into greased bread pans. Let rise again until double in size. Bake at 350 degrees for 12-15 minutes, until golden. Spread butter on warm loaves for glossy look, if desired. Makes 8 loaves of bread.
(From the St. David Ward cookbook-this is one of the lightest whole wheat bread recipes that I've found. I haven't tried it with white flour yet.)
Granola
10 c. regular oatmeal
2 c. almonds, sliced
2 c. coconut
2 c. brown sugar
3/4 c. oil
1/2 c. peanut butter
3/4 c. honey
3/4 c. water
2 tsp. vanilla
Dry fruit, raisins, etc.
Cinnamon (optional)
Mix oatmeal, almonds, coconut, brown sugar, and cinnamon (if desired). In a medium saucepan, heat oil, peanut butter, honey, water, and vanilla until peanut butter melts. Pour over dry ingredients and mix. Spread on two large cookie sheets and bake at 250 for 45-60 minutes, stirring once during baking. Let cool. Add dried fruit, raisins, etc. Serve with milk or yogurt. Makes 16 cups.
(From the Worldwide Ward Christmas Cookbook)
2 c. almonds, sliced
2 c. coconut
2 c. brown sugar
3/4 c. oil
1/2 c. peanut butter
3/4 c. honey
3/4 c. water
2 tsp. vanilla
Dry fruit, raisins, etc.
Cinnamon (optional)
Mix oatmeal, almonds, coconut, brown sugar, and cinnamon (if desired). In a medium saucepan, heat oil, peanut butter, honey, water, and vanilla until peanut butter melts. Pour over dry ingredients and mix. Spread on two large cookie sheets and bake at 250 for 45-60 minutes, stirring once during baking. Let cool. Add dried fruit, raisins, etc. Serve with milk or yogurt. Makes 16 cups.
(From the Worldwide Ward Christmas Cookbook)
Chocolate Chip Paradise Pie
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, softened (1 stick)
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter, softened (1 stick)
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
4 1/2 cups vanilla ice cream
9 tablespoons caramel syrup
9 tablespoons chocolate syrup
6 tablespoons chopped walnuts
Directions
Preheat the oven to 325°F. Combine the flour, baking soda and baking powder in a medium bowl. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan. Sprinkle the cup of chocolate chips evenly over the graham cracker crust. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough. Bake for 40-45 minutes or until the edges of the “pie” become light brown. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the “pie” into 9 pieces and place one into the hot skillet. If the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds. Place a 1/2 cup scoop of ice cream on top of the “pie.” Drizzle 1 tablespoon chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet.
(From recipezaar.com-it's supposed to be a copycat recipe for the dessert at Chili's, but I think it is a little bit fluffier. We made it for Mother's Day and it is still delicious! I skipped out on the cinnamon butter, sauces and walnuts for the sake of time and resources and it was plenty good without)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, softened (1 stick)
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
Cinnamon Butter
1/2 cup butter, softened (1 stick)
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
4 1/2 cups vanilla ice cream
9 tablespoons caramel syrup
9 tablespoons chocolate syrup
6 tablespoons chopped walnuts
Directions
Preheat the oven to 325°F. Combine the flour, baking soda and baking powder in a medium bowl. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan. Sprinkle the cup of chocolate chips evenly over the graham cracker crust. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough. Bake for 40-45 minutes or until the edges of the “pie” become light brown. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the “pie” into 9 pieces and place one into the hot skillet. If the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds. Place a 1/2 cup scoop of ice cream on top of the “pie.” Drizzle 1 tablespoon chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet.
(From recipezaar.com-it's supposed to be a copycat recipe for the dessert at Chili's, but I think it is a little bit fluffier. We made it for Mother's Day and it is still delicious! I skipped out on the cinnamon butter, sauces and walnuts for the sake of time and resources and it was plenty good without)
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