Zucchini Bread

posted in: Cooking | 0

This Zucchini Bread is so good.  You can make it plain or with a topping.  Either way it is great.  This is a really good treat to send with the kids for lunch.  It’s a little sweet, but it has zucchini, nuts and a little bit of wheat germ to give them that healthy kick.

 

Ingredients

3 C Flour

1 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

 2 TBSP Cinnamon

3 Extra Large Eggs

1 C Vegetable Oil

1 1/4 C Granulated (White) Sugar

1 C Light Brown Sugar

1 TBSP Vanilla

2 C Grated Zucchini, packed

1 C Chopped Walnuts (generous cup)

2 TBSP Wheat Germ

 

Topping

1/2 C Oats

1/2 C Brown Sugar

1/4 C Butter

1 tsp Cinnamon

1/4 C Flour

 

 

Instructions

Preheat the oven to 325º.  Grease 2 8×4 loaf pans or 6 mini loaf pans, or muffin pan

Grate the zucchini using a cheese grater.  (you can leave the skin on or off, your choice)  Squeeze out all the water you can from the zucchini.  If there is a little left, it’s fine.  Set aside

In a medium bowl, combine the flour, salt, baking soda, baking powder and cinnamon together.  Mix and set aside.

In a large bowl, add the eggs, oil, vanilla, white and brown sugar.  Stir to combine. 

Add the flour mixture to the egg mixture a little at a time, making sure that it is completely mixed before adding more flour.  Once you finish adding the flour to the egg mixture, stir in the zucchini and the nuts.

Don’t over mix the batter.  Just mix to combine the ingredients.

Pour the batter half way up into the baking pan.  

 

Topping

Melt the butter.  Add all the ingredients to the melted butter and distribute over the loaf pans.

Bake the mini loaf pans for approximately 40-50 minutes, the loaf pans approximately 50-60 minutes and the muffin pan approximately 30-40 minutes or until a toothpick inserted in the center comes out clean. 

 

Serve plain or with cream cheese

 

 

Meat and Cheese Stromboli

posted in: Cooking, Starters | 0

Stromboli DoneThis Stromboli is amazing.  When I put this out, it is devoured within minutes.

 

Ingredients

Pizza Dough – you can get this from your local pizza place or from the grocery store.  Mine sells it in the dairy case.

1/2 lb each Cheese – I used sliced mozzarella and sliced provolone. 

1/2 lb each Meat – On this one, there is sliced pepperoni, ham and salami.  

1 Egg

 

Stromboli1The first thing you need to do is roll out the dough until it is rectangular in shape. You can use a rolling pin or just stretch it with your hands.  I did this one by hand.  Its easy and fast that way.

Then you start adding the meat and cheese.  I started with the Salami, then added everything else.

Stromboli2Now I have everything piled on and it’s time to roll it up.  Unfortunately, I didn’t take a picture after I rolled it.  Sorry.  I’ll try to remember to take it next time.  You know there’ll be a next time, because I love these.  Anyway, roll it long ways.  It’s easy to roll, everything stays together.  At the end, put the seam side down on a baking sheet sprayed with cooking spray.  

Make an egg wash of 1 egg and a tablespoon of water and brush on the entire Stromboli roll.

Bake it in a 400º oven for 45-50 minutes or until it is golden brown. 

Stromboli Done1Wow, that looks scrumptious.  I can’t wait to make it again.

 

Instructions

Roll out your pizza dough until it is rectangular in shape.  Add the meat and cheese layering each one.  Roll the dough from the long side of the rectangle.  Place seam side down on a cooking sheet sprayed with cooking spray.  Brush an egg wash on the entire Stromboli.  Bake in a 400º oven for 45-50 minutes, or until the crust is golden brown. 

White Bean Spread with Garlic and Rosemary


Picture

This spread is so easy when you are entertaining.  A pretty bowl with bread slices and your done.  Your guests will love this one.
Ingredients
2 TBSP Olive Oil, plus extra for drizzling
2 Garlic Cloves, peeled
2 tsp Fresh Rosemary, minced
1 (16 oz) can White Beans, undrained

 

 

 
Instructions
Place the olive oil, garlic and rosemary in a skillet.  Heat pan until ingredients start to sizzle.  Add the beans and their liquid.  As the beans cook, mash them with a wooden spoon or potato masher.  Cook until the mixture is a loose spread consistency.  It will thicken as it cools.