Best Zuchini Bread Ever

I loved this zucchini bread. It was by far the best recipe I've ever used. I add walnuts and chocolate chips but feel free to leave them out if you choose. I also froze this and it was just as good as the first time.

Butter and four for pans
3 c. flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp cinnamon
3 1/2 c. grated zucchini (you can do as little as 2 c. or as much as 4 c.)
3 eggs
1/2 c. applesauce
1/2 c. veg. oil
2 1/4 c. sugar
4 tsp vanilla extract
1 c. chopped nuts (walnuts or pecans)

Preheat oven to 350. Generously butter and lightly flour two bread pans. In a med. bowl sift flour, salt, baking soda, baking powder, and cinnamon. Stir gently to combine.
In the bowl of a stand mixer beat eggs, applesauce, oil, sugar, and vanilla. Mix well.
Slowly add the dry ingredients, mixing as you go. The beat well to fully combine.
With a rubber scraper, stir in zucchini and nuts, mix well.
Pour half of the batter into each prepared pan.
Bake 45-60 min or until toothpick comes out clean.
Remove from pans and cool.

French Bread w/ Mascarpone

French Bread w/ Mascarpone

1 ½ c. mascarpone

¼-1/2 c. parmesan cheese

3 pinches marjoram

Salt & pepper, to taste

Mix everything together and spread on slices of French bread. Bake at 400 until it bubbles.

French Bread

French Bread
1 1/2 T instant yeast
1/2 C very warm water
1 1/2 T sugar
2 C water
1 1/2 T oil
2 1/4 t salt
6 C flour
Combine the yeast, 1/2 C warm water, and sugar, and let proof for ten minutes. (I should admit I’ve skipped this step and thrown everything into the mixer at once, and it’s worked fine.) Then add remaining 2 C water, oil, salt, and 3 C of flour. Mix until flour is incorporated, then add remaining 3 C flour gradually. Knead about five minutes, then turn out onto generously floured surface. Every ten minutes for the next hour knead two or three times. Form into 4 loaves. Brush with beaten egg white. Slash 3 diagonal lines into tops. Raise until double or 30 minutes. Bake at 425 for 10 minutes, then at 375 for 20 minutes.

Cinnamon Raisin Bread

Ingredients Nutrition

Servings 11 Yield 1 loaves Units US

• ¹⁄₂ cup milk
• ¹⁄₃ cup warm water (must be between 110-115 degrees)
• 2 (1/8 ounce) packages active dry yeast
• 1 eggs
• ¹⁄₄ cup white sugar
• ¹⁄₃ teaspoon salt
• ¹⁄₄ cup unsalted butter, softened
• ¹⁄₃ cup raisins
• 2 ²⁄₃ cups all-purpose flour
• ²⁄₃ tablespoon milk
• ¹⁄₃ cup white sugar
• 1 tablespoon ground cinnamon
• ²⁄₃ tablespoon butter, melted (approx.)

Directions

1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
2. Remove from heat.
3. Let cool until lukewarm, about 120-125 degrees.
4. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5. Knead the dough on a lightly floured surface for a few minutes until smooth.
6. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7. Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
8. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
9. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
11. Roll up tightly (the long way).
12. The roll should be about 3 inches in diameter.
13. Cut into thirds, and tuck under ends and pinch bottom together.
14. Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
15. Let rise in warm place, uncovered, again for about an hour.
16. Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
17. Remove from oven and let cool on rack.
18. Take melted butter and spread over tops of loaves.
19. After about 20 minutes, lay loaves on their sides and remove from pans.
20. Allow to cool before slicing.

lemon poppyseed bread

Lemon Poppy Seed Bread

Ingredients

• 1 2/3 cups all-purpose flour
• 2 Tbsp poppy seeds
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 2 Tbsp lemon zest (from about 3 lemons)
• 1/2 cup unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 1/2 tsp vanilla extract
• 1/4 cup + 2 Tbsp sour cream
• 1/4 cup milk
• 2 Tbsp fresh lemon juice
Lemon Glaze
• 1/4 cup granulated sugar
• 3 Tbsp fresh lemon juice

Directions

• Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
• In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 20 seconds, set aside. Add sugar and lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow. Add butter to sugar mixture and whip on medium speed until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in eggs one at a time, adding in vanilla with last egg.
• In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (you basically want room temp here, without having to leave this dairy out to reach room temp).
• Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition. Bake in preheated oven 45 - 55 minutes, tenting with foil at 40 minutes (don't let foil touch loaf), until toothpick inserted into center comes out clean (or with a few small crumbs). Remove from oven and allow to cool 5 minutes in loaf pan (and no longer than 8 minutes or it won't be as porous and absorb the lemon glaze as well), then invert loaf onto a wire rack and brush top with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed). Let loaf cool on wire rackl (I also recommend covering it with a extra large bowl if you have one to seal in some of the moisture), then cut into slices. Store in an airtight container.
• For the lemon glaze:
• Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power (or over stove top on small saucepan, med-high heat) and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot.
• Recipe Source: Cooking Classy

zucchini-chocolate chip muffins

These were moist and delicious. I made them as mini muffins. Cook them for 7-8 min.

1 1/2 cups all-purpose flour

• 
  
• 3/4 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil

• 1/4 cup milk
  Milk 2% Reduced Fat  
  1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts
• Add all ingredients to list

Directions

 

• 
  
• Prep
  15 m
• Cook
  20 m
• Ready In
  50 m

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Cornbread

Grandmother's Buttermilk Cornbread from Lovetocook

Yields 9 servings

1/2 cup white sugar
1/2 cup butter
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup white or wheat flour
1/2 tsp salt  

Note: Buttermilk substitution: 1 Tbs lemon juice or vinegar with 1 cup of milk

Preheat oven to 375 degrees F. Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

cinnamon rolls

Ingredients:

2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
7 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
Softened butter
Brown sugar
Raisins
Cinnamon
For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract

Directions:

1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar...you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
Note-my dad never measures the butter, brown sugar, raisins, and cinnamon, but a good estimate is 4 tablespoons softened butter, 1 cup brown sugar, 1 cup raisins, and 1 tablespoon ground cinnamon. Divide these ingredients between the two halves of dough. My dad is always very generous with the ingredients!

If you like these cinnamon rolls, you might also like:

Macaroni Grill Bread

Macaroni Grill Rosemary Bread

 I got this recipe here. These are her photos and I can't take any credit for them. lol
This bread was delicious. We dipped it in a little olive oil and seasonings. I've tried a few recipes for this bread but this is my fav.

Yield: 2 loaves

2 packets (1.5 tbsp) active dry yeast

1 cup warm water

1/4 tsp sugar

1 1/2 tsp salt

3 tbsp olive oil (I used extra virgin)

2 3/4 cups all purpose flour

1/2 teaspoon mixed oregano, basil, and garlic powder (equal parts of each to total 1/2 teaspoon)

1/4 teaspoon black pepper, cracked

1 1/2 tbsp fresh rosemary needles, with stems chopped off

1 egg

butter

sea salt

1. Combine in the bottom of your mixer bowl the yeast, warm water, and sugar. Mix it gently with a spoon to incorporate. Let it sit and rise for 5 minutes.

My yeast was so plump!

2. Add the salt, olive oil, and 1 cup of the flour. Mix it for about 1 minute on a low setting. Change to your bread hook attachment. 

3. Add the remaining flour, 1/2 cup at a time. Once all the flour is in, let your bread hook knead on high in your mixer for 5-7 minutes. 

4. While the mixer is working its magic, chop up your rosemary. Mix it with the herbs and pepper so the rosemary is coated in the herbs. Add to the bread dough.

5. Thoroughly wet a clean kitchen rag and put it in the microwave for 30 seconds to heat it up. Place this over the bowl to let the dough rise for 40 minutes, or until doubled in size. No need to put it in a warm oven if the rag is moist and warm. My dough not only doubled, but perhaps tripled. This is fine. 

6. Divide the dough in half and place the two balls of dough on a greased cookie sheet or a baking stone sprayed with a bit of olive oil. 

7. Beat the egg and brush it on the two dough balls. 

8. Place the baking stone with the two loaves in the oven heated up to 175 degrees Fahrenheit. Leave them in the oven for 15 minutes to double in size.

9. With the loaves still inside, turn the oven up to 375 degrees Fahrenheit. From the time you turn the oven up, it should take 20-25 minutes for the loaves to bake. 

10. Take the loaves out when they have a nice golden color to the crust. Brush butter on each loaf and sprinkle with sea salt.

Flour Tortillas

• These are so far my fav tortilla recipe. Got them from here.
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 1 cup warm water

Instructions

1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
5. Wipe out the pan inbetween tortillas if flour is started to accumulate.
6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

Tortillas (Kristi Brown)

Since we moved to Georgia we don't have a Costco close (1 1/2 hours away). We always bought their tortillas that were fresh and just had to be cooked. They were the best tortillas ever! I decided to try my hand at making them. I have yet to find that perfect recipe but we are getting closer. These were not too bad and they are easy to make.

1 3/4 c. flour
3/4 tsp salt
1/4 tsp baking powder
1/4 c. shortening
1/2 c. hot water
1/4 c. flour, for dusting

Whisk flour, salt, and baking powder in a large bowl. Add shortening and work into flour mix til coarse crumbs are formed. Form a hole in the middle and add hot water. Knead til smooth. Place 1/4 c. flour on cutting board. Cover and rest 15 min. Roll out tortillas and cook.

*This made 6 tortillas when I made them with a 2 oz ball of dough.

Banana Chocolate Chip Muffins

McKenna has to take breakfast to school or eat there. It's a weird thing to me but whatever. I get that kids need to eat breakfast and that some kids eat school breakfast. McKenna's class eats breakfast all together. I am always trying to find things for her to take. She doesn't care for most of the stuff they fix for breakfast and I'm too cheap to pay for it.

1 c. sugar
2 c. flour
1 tsp baking soda
1 tsp vanilla
3 Tbsp sour cream
2 eggs
1 stick butter, softened
3 ripe bananas
3/4 c. chocolate chips

Mix everything together just until moist. Pour in greased muffin tins. Bake at 350 for 12 min.

*I made mine into mini muffins. Baked for about 8 min.

Mom's Bread

This is a recipe from LeeAnn Turner. My mom works with her and she was my young women's leader growing up. I have made this bread as a white bread and a wheat bread. I prefer the wheat just cuz I like that flavor more.

6 c. warm water
6 c. wheat flour
1 c. gluten flour
2 Tbsp yeast

Mix and let rise about 15-20 min.
Add:
1 c. sunflower seeds
1 c. millet
1 c. flax seed
1/2 c. sugar
1/2 c. oil
2 Tbsp salt
5-10 cups flour

Mix everything together until dough isn't too sticky to work with. Mix in mixer for 10 min. Put in loaf pans. Let rise til it peaks over the top of the pan. Bake at 350 for 30 min. Makes 5 loaves.

If you make it as a white bread omit the gluten and the seeds. I have also made this as a wheat bread, just leave out the seeds.

Peanut Butter Chocolate Chip Muffins

This is another pintrest one. I also made these mini and cooked for 7 min.

What You’ll Need:

• 2 Cups Flour
• 1 tbsp. Baking Powder
• 1 1/2 tsp. Salt

• 1 1/4 cups Jif Creamy Peanut Butter
• 1.5 cups Nestle Mini Semi-Sweet Chocolate Chips
• 1 cup Milk
• 2/3 cup Sugar
• 1/3 cup Canola Oil
• 2 Eggs
• 1 tsp. Vanilla

What You’ll Do:

• Stir the flour, salt and baking powder in a large bowl.
• Add the milk, eggs, sugar, peanut butter, chocolate chips, vanilla, and oil… and mix until moistened.
• Fill up muffin liners in muffin pan 3/4 full – almost full.
• Sprinkle the top of each muffin with a smidge more sugar. {yum!}
• Bake at 375 degrees for approx. 18 minutes, or until done.
• Recipe makes approximately 18 muffins.
• ENJOY!

Costco Muffins

I found this recipe on Pintrest. I made them as mini muffins and baked them for 7 min. Be sure to grease your pan each time if you aren't using a liner.

Pan Pizza

This is from Danielle. The crust is very similar to pizza hut pan pizza. So yummy!

Sauce:
1 (8 oz) can tomato sauce
1 tsp oregano
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp garlic salt

Dough
1 1/3 c warm water
1/4 c. powdered milk
1/2 tsp salt (I do 1 1/2 tsp)
4 c. flour
1 Tbsp sugar
1 pkg dry yeast
2 Tbsp veg oil
9 oz veg oil (3 oz per pan)

Toppings of choice

Combine sauce ingredients and let sit for 1 hour.

Put yeast, sugar, salt, and dry milk in lg bowl. Add water and stir to mix well. Let rest 2 min. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out onto a flat surface and knead about 10 min. I mix it in my mixer.

You can divide the dough into 3 balls. Put 3 oz oil in each 9 in cake pan
or one big cookie sheet or divide into 2 and do half sheets.

Spray outer edges of dough with pam.
Place in warm area and allow to rise 1-1 1/2 hours.
Preheat oven to 475
Put sauce, cheese, and topping on.
Cook until cheese is bubbling and crust is brown. (I do about 15 min)

Sub Sandwich Bread

These were yummy!

1 c. warm milk
1 c. warm water
1 pkt (2 1/4 tsp) yeast
2 Tbsp sugar
6 c flour
1 Tbsp salt
2 Tbsp shortening, melted

In mixer bowl, stir together warm milk, water, sugar, and yeast. When yeast is activated, stir in 2 cups flour, salt, and shortening. Mix in remaining flour and knead. Turn into greased bowl and let rise until doubled. Form into 6 12-inch long thin rolls. Let rise about 30 min. Bake in 375 oven about 15-18 min or golden brown. Cool on rack.

Homemade Bagels

I love bagels. I love making bread and thought can't hurt to try. They are pretty good. Not perfect but still good. They definitely don't look as pretty as the store ones but they taste good.

4 c. bread flour
1 Tbsp sugar
1 1/2 tsp salt
1 Tbsp veg. oil
2 tsp instant yeast
1 1/4-1 1/2 c. warm water

Mix everything in a bowl. The dough should be stiff but not too stiff. If it's too stiff add extra water.
Plop dough onto counter and knead for about 10 min. (I do this in my mixer) until it's uniform and smooth.

Cut dough into 8 balls and let rest 10-20 min.

Preheat oven to 425.

Take each ball and roll into a snake shape and bring each end together to form a cirlce. Pinch ends together. This is the part that takes a lot of practice and some day I will be good at making the perfect circular bagel.

Let the bagels rest for about 20 min. Meanwhile, boil some water and grease you baking tray.

Boil you bagels for 1 min on each side. Let dry a little and then place on baking sheet. Bake for 10 min and then flip for 10 min and they should be done.

Let cool and enjoy! Store the leftovers in an airtight container.

Navajo Tacos

2 c. flour
1 1/2 tsp baking powder
1/2 tsp yeast
1/2 tsp salt
3/4-1 c.  warm milk
1 Tb butter, melted

Whisk flour, baking powder, yeast, and salt. Whisk butter into milk and combine with dry ingredients until a ball forms. Roll out and cut into desired shape for tacos.

Fry in oil until golden brown.

French Bread Rolls

This is another one from Mels kitchen. I make these as rolls, and hamburger buns, hot dog buns, hoagie rolls

I make these in my bosch. They are so yummy and easy!

1 1/2 c. warm water
3/4 Tbsp instant yeast (or  1 Tbsp active dry yeast)
2 Tbsp granulated sugar
2 Tbsp canola oil
1 tsp salt
4 cups flour, give or take a little

In your bowl of a stand mixer, combine water, yeast, sugar, oil, salt, and 2 cups of flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the water and sugar for about 3-5 min until foamy, before adding oil, salt & flour). Begin mixing and  continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. The dough should be soft and smooth but still slightly tacky to the touch.

Knead the dough for about 5 minutes. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl. Let the dough rise until doubled.

Lightly punch down the dough. Divide the dough into 12 equal pieces and form into a ball. Place on greased baking sheet. Cover rolls and let rise till doubled. Bake at 400 for 12-14 min.