Zucchini Banana Cookies

 Zucchini Banana Cookies

2 cups rolled oats

1/2 cup peanut butter

2 1/2 large bananas mashed

1 cup zucchini, shredded

One egg

1 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt

1/4-1/3 cup chocolate chips (I like the semi sweet mini ones, so they spread out a little further and have a little stronger flavor;)

Mix all ingredients, scoop onto  cookie sheet and bake 15 minutes at 350°

*From Kyla

Honey Wheat Bread - Amy Street

 2 1/2 c warm water

1 1/2 Tbs yeast

Let sit and add:

1/4 c oil

1/2 c honey

1 Tbs salt

6-10 c flour

Mix for 5 min

Bake at 350 for 30 min

Potato Rolls

 Ingredients:

• 2 1/4 tsp yeast
• 1 1/2 c warm water
• 2/3 c sugar
• 1 1/2 tsp salt
• 2/3 c shortening
• 2 eggs
• 1 c lukewarm mashed potatoes
• 7 to 7 1/2 c flour

Directions:

• Dissolve yeast in warm water.  Stir in sugar, salt, shortening, eggs, potatoes, and 4 c of the flour.  Beat until smooth.  Mix in enough remainig flour to make dough easy to handle.  
• Turn dough onto lightly floured board; knead until smooth, and elastic (about 5 min).  
• Place in greased bowl; turn greased side up.  Cover bowl tightly; refrigerate at least 8 hours or unitl ready to use.  (Dough can be kept up to 5 days in the refrigerator).
• Punch down dough; divide into 4 parts.  Shape into rolls.  
• Let rise 1 1/2 hours before baking.  
• Heave oven to 400.  Bake 15-25 min.

*Vickie Hope

Kashina's Honey Butter

1/2 c sugar

1/2 c honey

1/2 c cream

1 c butter

1/2 tsp vanilla 

In a medium saucepan, place sugar, honey, and cream.  Bring to a boil, stirring constantly.  Wipe sides if sugar crystals end up along the edges of the sauce pan. Let cool a few minutes before adding to next step.

Place butter and vanilla in blender.

Add hot honey mixture to the blender.  Blend.

Zucchini Banana Muffins

 

Zucchini Banana Muffins

Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.

5 from 1 vote

PREP TIME 15 mins

COOK TIME 26 mins

TOTAL TIME 41 mins

SERVINGS 44 muffins

Ingredients  

• ▢ 4 cups all-purpose flour
• ▢ 1 1/2 cup sugar
• ▢ 1 1/2 teaspoon baking soda
• ▢ 2 teaspoon ground cinnamon
• ▢ 1 teaspoon kosher salt
• ▢ 6 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
• ▢ 1/2 cup buttermilk or buttermilk substitute
• ▢ 4 large eggs, beaten lightly
• ▢ 12 Tablespoons butter, melted and cooled (can do some oil/applesauce)
• ▢ 3 teaspoons vanilla extract
• ▢ abt 4 medium zucchini
• ▢ 2 cup chopped nuts, such as walnuts or pecans or choc chips (optional)

Instructions 

• Preheat the oven to 350ºF. Line 4 muffin tins with a total about 44 paper cups. (Or, grease muffin cups with cooking spray.)
• In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
• In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
• Shred the zucchini on the small hole of a box grater. Measure out 3 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.
• Fold the zucchini and chopped nuts/chips (optional) into the batter. 
• Divide the batter among the muffin tin cups, filling each about 3/4 full. 
• Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.

From Just a Taste

Almond Poppy Seed Muffins

• 3 cups flour
• 1 cup sugar
• 2 Tbsp. poppy seeds
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup sour cream or plain yogurt
• 1/4 cup milk
• 1 tsp. vanilla extract
• 2 tsp. almond extract
• 2 eggs 
• 1/2 cup butter, melted and cooled slightly (1/2 oil)

Almond Glaze

• 1/2 cup powdered sugar
• 2 Tbsp. milk or water
• 1/2 tsp. almond extract




Instructions

1. Preheat oven to 400 degrees and line muffins tins with liners or grease the wells.
2. In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt.  Set aside.
3. In a small bowl, whisk to combine sour cream, milk, vanilla, almond, eggs, and melted butter.  
4. Add wet ingredients to dry and stir just until combined.  Batter will be thick.  Fill muffin tins completely full with batter and place in over.  TURN DOWN the temperature to 375 degrees and bake for 18-22 minutes or util an inserted toothpick comes out clean.  
5. While muffins are baking, make your glaze by whisking together ingredients.  If you want a thicker glaze, add more powdered sugar.  Brush onto muffins when they come out of the oven and sprinkle with coarse sugar if desired.  Let cool (or don't let cool) and enjoy! 



Makes 24 regular sized muffins
From HERE

Chocolate Zucchini Bread

2 c zucchini, grated

2 c flour (can do all white wheat, or half regular white and half wheat)

1 tsp salt

1 tsp soda

½ tsp baking powder

½ tsp cinnamon

6 Tbs cocoa

3 eggs

1 c sugar (little less)

1 c brown sugar (little less)

1 c +2 Tbs oil/applesauce

1 tsp vanilla

1 c chocolate chips

Directions:

• Prepare two loaf pans by cutting wax paper to fit the bottom of each pan.  Spray pans.

• Wash and grate zucchini and set aside.

• In a medium bowl measure flour, salt, soda, baking powder, cinnamon, and cocoa.  Stir and set aside.

• In a large mixing bowl beat eggs.  Add the sugars, oil/applesauce, and vanilla.  Beat until creamy.

• Add the zucchini and stir together.

• Mix in dry ingredients until incorporated.  Add ½ the chocolate chips and mix in.  Pour into prepared pans,  Top with remaining chocolate chips.

• Bake at 325 for 45-50 min.

22 min for muffins

From Lion House Cookbook

White Bread

In Bosch add, and then mix with whisk paddles for 2 minutes:
5 c warm-hot water
2 Tbs yeast
2/3 c sugar or honey
2/3 c oil
2 c white flour

Rise 15 min.

Add and then mix in:
1 Tbs dough enhancer
2 Tbs salt

Switch to dough hooks and add:
9+ cups white flour

Knead 8 min.
Preheat oven to 170*
Shape into 5 loaves. 
Turn oven off and then place loaves in preheated oven for 40 min, uncovered. 
After 40 minutes, leave loaves in, turn oven to 350.  Bake 30 min.

Buttermilk Oatmeal Muffins

Ingredients

• 1 cup quick-cooking oats
• 1 cup buttermilk (fine if you make with lemon juice/milk)
• 1 egg, beaten
• 1/2 cup packed brown sugar (these are sweet, can do a little less)
• 1/4 cup vegetable oil
• 1 cup all-purpose flour or wheat
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

• 1. In a bowl, soak oats in buttermilk for about 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

From Taste of Home (Janeen)

Pizza

Pizza Crust:
1 pizza                              2 pizzas
1 c warm water                 2 c water
1 tsp sugar                         2 tsp sugar
1 Tbs yeast                       2 Tbs yeast
1 tsp salt                           2 tsp salt
1 Tbs oil                           2 Tbs oil
2 1/2 c flour                     ~5 c flour

Place water, yeast, and sugar in bowl.  Let it sit.  Add oil, salt, and flour.  Stir.  Knead in bowl.  Roll out on a pizza pan and let rise as you put on the toppings. *

*OR let crust rise 15 min and bake at 400 for 5 min.  Then add toppings and bake at 400 for 15-17 min.

Sauce: (Enough for 2 pizzas)
16 oz tomato sauce
1 tsp salt
1 tsp sugar
2 tsp basil
1 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder

Toppings:
Mozzarella and cheddar cheese
Pepperoni
1/2-3/4 lb ground beef cooked with onions
fresh tomato slices
green pepper slices
onions

Zucchini Bread

YIELD: ONE LOAF

THE BEST ZUCCHINI BREAD

PREP TIME 15 MINUTES

COOK TIME 55 MINUTES

TOTAL TIME 1 HOUR 10 MINUTES

INGREDIENTS

•  1 lb zucchini- About 1 1/2 cups of zucchini after shredding and wringing dry 
•  2 cups flour (either white wheat or half all-purpose, half wheat)
•  1 teaspoon baking powder
•  1 teaspoon baking soda
•  1 teaspoon salt
•  1 teaspoon ground cinnamon
•  1 teaspoon allspice
•  1 1/4 cups granulated sugar (could just do 1 c, especially if using vanilla yogurt)
•  2 large eggs
•  1/4 cup plain yogurt
•  1 tablespoon fresh lemon juice or more plain yogurt
•  6 tablespoons butter, melted (do half oil)

INSTRUCTIONS

1. Preheat the oven to 350 degrees  Generously coat a 9X5-inch loaf pan with cooking spray and put a little wax paper on bottom of pan.
2.  Shred the zucchini. Place in a clean kitchen towel, wrap the towel, and wring the ends (like a an old-fashioned candy wrapper) to squeeze out some of the excess water. You should have about 1 1/2 cups of  zucchini. Set it aside.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice, and butter until combined.
4. Gently fold the yogurt mixture and zucchini into the dry ingredients, using a rubber spatula to fold the ingredients together until just combined - don't overmix! Transfer the batter to the prepared pan.
5. Bake until golden brown and a thin knife or skewer inserted in the center comes out clean or with a few moist crumbs attached, 45-60 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.

**I normally double this and bake into 3 loaves.  Bake about 40 min.

From Mel's

Mel's Bran Muffins

YIELD: 4 DOZEN MUFFINS

MAKE-AHEAD REFRIGERATOR BRAN MUFFINS

PREP TIME 15 MINUTES

COOK TIME 15 MINUTES

TOTAL TIME 30 MINUTES

INGREDIENTS

•  4 cups wheat bran flakes or plain wheat bran
•  2 cups bran buds (look like little pebbles) or all-bran (look like little twigs) 
•  2 cups boiling water
•  4 cups (1 quart) buttermilk (or equal parts sour cream and milk whisked together)
•  8 tablespoons (1/2 cup) butter, melted
•  1/2 cup unsweetened applesauce
•  2 cups granulated sugar
•  4 large eggs
•  1 teaspoon vanilla extract
•  5 cups whole wheat flour
•  4 teaspoons baking soda
•  1 teaspoon salt

INSTRUCTIONS

1. In a large bowl with a tight fitting lid (needed if you aren't baking the muffin batter right away), add the wheat bran flakes or wheat bran and the bran buds or all-bran.
2. Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky; it's ok if there are a few dry patches.
3. After the mixture cools to warm room temperature, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well.
4. Add the flour, baking soda and salt. Stir until ingredients are combined.
5. The batter can be baked right away or stored in the refrigerator, covered well, for up to a month to bake as needed. Give the batter a good stir before using if it has been refrigerated.
6. To bake, scoop the batter into greased or lined muffin tins, filling 3/4 full. Bake at 375 degrees (350 degrees for dark coated muffin tins) for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

LINK HERE TO MEL'S KITCHEN CAFE RECIPE