Zucchini Bread

I have made this recipe:
http://allrecipes.com/recipe/6698/moms-zucchini-bread/

Alterations:
1 cup whole flour
Down to 2 cups sugar or 1 1/2 cups sugar
Replaced 1 cup sugar for brown cane sugar

I tried a lemon version, replacing 2 of the teaspoons of vanilla with lemon extract.

I have also tried replacing the cinnamon with pumpkin spice.

Daniel's Banana Bread

Banana Bread

INGREDIENTS

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Vegan Banana Bread

From Daniel:
http://dairyfreecooking.about.com/od/breadsbakery/r/Recipe_LowFatVeganBananaBread.htm

18 Recipes in a Mug

http://www.buzzfeed.com/arielknutson/delicious-snacks-in-a-mug

Banana Bread

Banana Bread Recipe

• Prep time: 5 minutes
• Cook time: 1 hour

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Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

http://www.simplyrecipes.com/recipes/banana_bread/

Cinnamon Rolls

--> Sweet Roll bread

2 packages active dry yeast

½ cup warm water (105-115 degrees)

½ cup lukewarm milk (scalded and then cooled)

½ cup sugar

1 tsp salt

2 eggs

½ cup shortening/margerine/butter, softened

4 ½ to 5 cups all purpose flour

1. Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening, and two and a half cups flour. Beat until smooth.
2. Mix in enough remaining flour to make the dough easy to handle. Turn dough onto a lightly floured board, knead until smooth and elastic, about 5 minutes.
3. Place in greased bowl, turn greased side up. At this point dough can be refridgerated 3-4 days.
4. Cover, let rise in warm place until double, about 1 ½ hours. Dough is ready if impression remains when touched.
5. Punch the dough down. Shape dough into desired rolls and/or coffee cakes. Cover, and let rise until double, about 30 minutes.
6. Heat oven to 375 degrees, and bake as directed.

Cinnamon rolls (variation, butterscotch or pecan rolls):

½ the recipe for the traditional Sweet Roll Bread.

2 tablespoons butter/margerine, softened.

¼ cup sugar

2 tsp cinnamon

Roll dough into rectangle, 15x9 inches, spread with butter, mix sugar and cinnamon and sprinkle over the rectangle. Roll up beginning at the wide side, pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into 15 slices, place slightly apart on greased backing pan 13x9x2, or in greased muffin cups. Let rise until double. Back 25 to 30 minutes.

Sweet Icing:

Mix 1 cup confectioner’s sugar, 1 tbsp milk, ½ tsp vanilla until smooth.

Icing:

Add ½ cup confectioner’s sugar to the recipe above.

Tortillas

Thank you, mom, for finding this recipe.

Chewy Flour Tortillas

These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand.

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 3/4 cup lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

Homemade Flour Tortilla Tips

Rolling out tortillas in perfect circles is harder than it sounds.

• Do not use bread flour. You want flour with a low gluten content.
• You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried.
• A flat dough scraper, known in baking parlance as a bench knife, is very efficient in removing the rolled-out tortilla from the work surface.
• When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
• The Border Cookbook recommends the use of a tortilla roller (similar to a short piece of broomstick), rather than a rolling pin.
• Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
• Once again, I believe a cast iron skillet or griddle is practically indispensable for making any kind of tortilla. A dry cast-iron utensil, unlike most other materials, can take high temperatures over a sustained period of time without being adversely affected, although you may have to do a reseasoning afterwards (see How to Love Your Cast-Iron Skillet).

Once you get a rhythm going, you can roll out a tortilla, put it on to cook and, while it cooks, roll out your next tortilla. Seems like an arduous process but, with this method, I could produce 8 tortillas in about 10 action-packed minutes. Be sure to rewrap your fresh tortillas each time you add another to the stack. If you like, you can substitute one cup of whole wheat flour for one cup of the all-purpose flour. Prep time: 40 minutes; Cooking time: 1 minute; Total time: 41 minutes

My personal preference is for plain tortillas but if desired, you can spice up this recipe by adding:

• A tablespoon of chopped fresh herbs (like oregano or rosemary)
• A teaspoon or so of dried herbs
• Freshly ground black pepper
• A tablespoon of minced jalapeños
• A little garlic powder (or substitute garlic salt for the salt)

If you choose to experiment with seasonings, mix dry spices with the flour mixture and fresh or "wet" seasonings with the milk. My results with the above recipe were outstanding -- chewy, delicious, irresistible. My experience with the Sonoran variety, however, was less than spectacular.

http://www.texascooking.com/features/sept98flourtortillas.htm

AM muffins

With the Caveat that it changes all the time and AM never measures anything:

preheat oven to 350ºF.

In a large bowl, combine:
2 cups Flour (part white, part whole wheat or oatmeal [all white wheat is fine, but not as textured or chewy])
1 teaspoon baking soda
1/2 teaspoon salt
1teaspoon cinnamon
1/2 cup brown sugar

With a fork or a pastry cutter, cut in
1/3 cup oil

Mix in
2 cups milk
1 tablespoon of lemon juice.

Pour into a greased muffin pan or muffin cups, and bake at 350º for 15-20 minutes.

Pancakes with Ayumi

ingredients

·       1-1/2  cups  all-purpose flour

·       3  tablespoons  granulated sugar

·       4  teaspoons  baking powder

·       1/8  teaspoon  salt

·       1/8  teaspoon  ground allspice

·       2    eggs

·       1  cup  milk

·       1/4  cup  vegetable oil

·           Butter, maple or pancake syrup, confectioners' sugar, for serving

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directions

1. First, put 1 ½ cup flour in a large bowl. Then, add 3 tablespoons sugar, 4 teaspoons baking powder, and a dash of salt. Mix together.

2. Crack two eggs into a small bowl. Make sure there is no eggshell in the bowl. Whisk in eggs and 1 cup milk in bowl. Make your dough soupy, like milk soup.

3. Heat a skillet to medium heat. Drops of water will dance on the skillet.

4. Using a ladle, drip in a small circle of dough. drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

5.

Transfer to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter and syrup or confectioners' sugar, if desired.

Makes 16 small (4-inch) pancakes.

OMG WANT PANCAKES-- a.k.a. Yogurt Vinegar Pancakes

THROW TOGETHER WHAT I HAVE.

3/5 cup flour
2 tablespoons brown sugar
1 tsp baking soda
1 teaspoon salt

2/5 cup oatmeal
1 egg
1/2 cup yogurt
2 tablespoons oil
3 teaspoons vinegar
3/5 cup water

DELICIOUS!!! 8D

Apple Bread recipe from AM & Egg

Here's the apple bread recipe I found, from "Beard on Bread":

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 t salt
1/2 t baking soda
1 t double-acting baking powder ( this is normal in the US, but in Japan they might also have single-acting )
2T buttermilk or sour milk (2T milk plus 1 t vinegar)
1 cup apples, coarsely chopped
1/2 cup coarsely chopped walnuts or pecans
1t vanilla or grated lemon rind

Cream butter and sugar until light and lemon colored
Beat in the eggs
Sift flower with salt, baking soda and baking powder
Add to the creamed mixture alternately with milk, beginning and ending with dry indigents
Stir in the apples, nuts and vanilla
Grease a loaf pan
Spoon in the batter and bake in a 350°, preheated oven
Bake 50-60 mins, until the loaf pulls away slightly from the sides of the pan or until a straw inserted in the loaf comes out clean

Cool in the pan for about 5 minutes, then loosen and turn out onto a rack to cool completely before slicing

Have fun!

Love,
Emmanuel ( and AM)

Anna Margaret's Pancakes

Dear Mary,

Here's my family's pancakes recipe:

Mix together:
2 cups flour (I use half white and half whole wheat, but can be any combination, including cornmeal or oatmeal)
1 teaspoon baking soda
2/3 cup milk powder (or liquid milk later)
1/2 teaspoon salt
2 tablespoons brown sugar

Add and mix until crumbly-looking:
1/4 cup oil or melted butter

Stir in:
2 cups water or milk
1 tablespoon lemon juice

Cook in a lightly oiled skillet/frying pan. Flip pancakes when they are bubbly on the top and look solid around the edges.

(serves 3-4)

Happy breakfast!

Love,
Anna Margaret

Sweet Potato Bread

Nasa's Sweet Potato Bread

[edit]

Ingredients

• 2 cups sweet potatoes
• 1 1/2 cups normal potatoes
• 2 cups flour
• 1/2 cup milk
• Pinch of salt
• 1/4 stick butter

[edit]

Directions

1. Preheat oven to 400.
2. Cube potatoes and sweet potatoes. I skinned the sweet potatoes but not the red potatoes.
3. Boil both for a really long time. They should be soft enough to mash against the side of the pot with a fork.
4. Run through colander and mash potatoes with butter and milk and salt. Basically, make mashed potatoes, but I leave it pretty chunky.
5. Add flour until sticky and a pain to work with. It's about 2 cups of flour for every 3 cups of potatoes.
6. Butter pan.
7. Put dough on the pan.
8. Cook for about an hour, or until not too soft in the middle.
9. Let sit for a while to cool.
10. Enjoy!

Starbucks Pumpkin Scones

http://www.momswhothink.com/bread-recipes/starbucks-pumpkin-scones-recipe.html

These pumpkin scones are so moist and flavorful you’ll want them all
year round. Make them on a fall morning and they’re a perfect fit with
hot tea or coffee.

Preheat your oven to 425 degrees F ( 218 degrees C).

In a large bowl, mix 2 cups flour, 7 tablespoons sugar, 1 tablespoon
baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon
nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ginger.
With a pastry cutter (or two knives/forks), cut in 6 tablespoons cold butter.
Mix in 1 large egg, 1/2 cup pumpkin puree, and 3 tablespoons whole milk or half and half.

Dallop onto a greased cookie sheet and bake for 14-16 minutes, or
until lightly brown. Let sit for a few minutes, then move to a wire
rack to cool.

Sugar Glaze Ingredients:
1 cup and 1 Tablespoon powdered sugar,
2 Tablespoons whole milk.

Spiced Glaze Ingredients:
1 cup and 3 tablespoons powdered sugar
2 tablespoons whole milk

Mix together, and then gradually add: 1/4 teaspoon cinnamon, 1/8
teaspoon ground nutmeg. Drizzle onto scones with whisk.

Note: vanilla doesn’t work well because the alcohol doesn’t have a
chance to cook out.

Nick's Soda Bread

Ingredients

• 3 cups flour
• 1 tbs baking powder
• 1/2 cup sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 cup raisins (or less)
• 1 egg
• 2 cups milk
• 1/4 cup butter
• 3 tbs caraway seeds

Directions

1. Combine all dry ingredients and mix thoroughly.
2. Preheat oven to 375.
3. Cut in butter. If you are really lazy or you didn't read ahead and made it room temperature already, melt butter and add as a liquid ingredient.
4. Mix milk and egg; add to solution, producing an incredibly sticky dough. Split in half.
5. Grease pans and put loaves in the center as a ball not touching the sides.
6. Put in the oven for around an hour or until cooked through.
7. Enjoy!

(ala Nasa)

So Much Pumpkin!

To Try for Tomorrow, to use up the piles of pumpkin we have:
-Pumpkin pasta sauce
-pumpkin spice bread
-slow cooker pumpkin soup


Pumpkin Pasta Sauce

• 1/4 c. butter
• 1 medium-sized shallot, minced (You can use 1/2 a small onion in place of the shallot if you want. However, the shallot does provide a nice mild flavor.)
• 3 cloves garlic, minced
• 1 15 oz. can pumpkin puree
• 1/2 c. chicken stock
• 3/4 c. milk
• 1 1/4 t. salt, more or less to taste
• 1/2 t. black pepper, more or less to taste
• 1/8 t. nutmeg
• 1/4 c. diced parsley

Maybe play with orange juice?


Pumpkin Spice BreadIngredients

• 1 cup all-purpose flour, plus more for prepping pan
• 1/2 cup whole-wheat flour
• 1/3 cup sugar
• 1/4 cup light or dark brown sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1 cup whole milk
• 6 tablespoons unsalted butter, melted, plus more for greasing pan
• 1 (15-ounce) can pumpkin puree
• 1 tablespoon grated fresh ginger
• 3/4 cup roasted pumpkin seeds

Directions

Preheat oven to 350 degrees F.

Have 4 (3 by 5 1/2 by 2-inch) bread pans greased and floured.

Whisk together the flours, sugars, baking powder, salt, cinnamon, and nutmeg and set aside. Beat the eggs, then add the milk, butter, pumpkin, and ginger. Whisk to combine well. Combine the wet and dry ingredients and fold in 1/2 the pumpkin seeds. Divide the batter among the 4 pans and top with the remaining pumpkin seeds. Bake about 45 to 50 minutes or until the top is browned and cracked.

Slow Cooker Sweet-Hot Vegan Pumpkin Soup

1 – 16 oz. can pumpkin

4 cups (32 oz. carton) vegetable broth

2 carrots, peeled and chopped

1 onion, chopped

2 tablespoons watercress, chopped

1 or 2 jalapeno chiles, seeded and chopped

3 tablespoons agave nectar

1/2 teaspoon curry powder

1/2 teaspoon salt

1/2 cup Sauterne wine

watercress leaves for garnish

Combine all ingredients (except garnish) in crockpot and simmer on low for 9 to 9.5 hours, or until vegetables are soft. Puree soup in a blender or food processor. Reheat if needed or garnish with watercress and serve! Enjoy!