Friday, July 31, 2009

Crumb Peach bread




Here is a recipe I made up to enter a contest for peaches

"Servings: Makes two loaves 32 serving
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour five minutes

Ingredients:
2/3 C butter, soften
2 C Sugar
4 Eggs
2/3 C peach juice or water if not using can
2 T vanilla extract
2 C sliced can or fresh peaches
3 1/3 c flour
2 Tea Baking soda
1 Tea salt
1/2 Tea baking powder

Topping
1 cup flour
1 1/2 C brown sugar
2 Tea cinnamon
1 Tea nutmeg
1 C butter
1 C pecan



Directions:
Cream butter and sugar together, add eggs one at a time beating well after each addition. Breat in juice/waster and vanilla. Stir in peaches. Combine flour, baking soda, salt and baking powder. Slowly add to creamed mixture.
Pour into a greased bread pan.
Mix topping mixture together and sprinkle on top of batter.
Bake at 350 for 55-65 minutes or until tooth pick comes out clear"

Friday, July 24, 2009

Blueberry Bars




2 Cups Blueberries
2 cups all-purpose flour
2 cups old-fashioned oats
1-1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
GLAZE:
2 cups confectioners' sugar
2 to 3 Lemon Juice



DIRECTIONS

In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until well blended. Pat half into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes. Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture. Pat gently. Bake at 350° for 25-30 minutes or until browned. Cool.
Combine glaze ingredients; drizzle over bars. Yield: 3 dozen"

Monday, July 20, 2009

We Like It Raw - Raw Food Goodness: Mango Avocado Salad

We Like It Raw - Raw Food Goodness: Mango Avocado Salad: Ingredients
2 Ripe Mangoes, peeled, pitted and chopped
1 Large Avocado, peeled, pitted and chopped
1 Tablespoon Lime Juiced
2 Teaspoons Olive Oil
1 Tablespoon Cilantro Leaves
1 Tablespoon Black Sesame Seeds
Instructions:
Hand mix all of the ingredients together and serve"

Saturday, July 18, 2009

Piña Colada Cake


1box Betty Crocker® SuperMoist® yellow cake mix
1can (8 oz) crushed pineapple in juice, undrained
3/4cup water
1/3cup vegetable oil
3eggs
2teaspoons rum extract
1container (12 oz) Betty Crocker® Whipped white frosting
1/4cup flaked coconut, toasted
1.Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour.
2.In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Divide batter evenly among pans.
3.Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature"

Zucchini Bread

I can't believe I forgot to take pictures, this was really good though.

"3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1tsp nutmeg
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 T lemon zest
1 cup chopped walnuts

Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool"

Friday, July 17, 2009

Wheat Bread



3 Cups warm water
2 pkg dry yeast
1/3 C honey
5 C Bread Flour
3 T butter melted
1/3 C honey
1 T salt
3 1/2 C whole wheat flour
2 T butter melted
In a large bowl mix water, yeast, honey. Add 5 cups bread flour, stir and combine. Let sit for 30 minutes or until big and bubbly.
Mix in 3 T melter butter and 1/3 cup honey. Stir in 2 C wheat flour. On a flat surface kneed in enough flour until it is still a little sticky but pulls away from the surface, this can take from 2-4 cups more flour.
Place in a grease bowl and turn to coat. Cover with a dish towel in a warm place until double.
Punch down and divide into three sections. Place in a greased 9x5" pan. Allow to double until the dough is 1" above the rim of the pan.
Bake at 250 for 30 minutes, do not over bake. Brush lightly with butter, remove from pan and cool.

Saturday, July 11, 2009

Refrigerated chocolate chip cookie dough
Cake mix, any flavor you like.
chocolate frosting.
3 eggs
1 1/3 C water
1/3 C oil
Roll cookie dough into balls with 1 tablespoon cookie dough and freeze for two hours.
In a mixing bowl mix eggs until broken up, add cake mix, water and oil and mix as directed on box. Fill liner almost 3/4 of the way full and add a frozen cookie dough ball to the center of each one. Bake at 350 for about 20 minutes or until a wooden pick comes out clean. Only push it in the cake not the cookie dough.

Tuesday, July 7, 2009

Stuffed Zucchini


12 oz Pork Sausage
1 lg Zucchini

3 eggs, beaten

1 C shredded Colby Cheese

2 C Cottage Cheese

1 1/2 C shredded Italian cheese blend

1/2 C chopped onion

2 T Italian seasoning

1/2 t salt

1/2 t pepper

1 pinch garlic salt

1/2 chopped tomatoes


Preheat oven to 350 Butter a baking dish size depends on zucchini.

Place crumble sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and set aside.

Partially cook zucchini in the microwave on high for 5 minutes. Remove from the microwave and let cool for about 10 minutes. Meanwhile, in a medium bowl combine eggs, Colby cheese, cottage, Italian blend cheese, onion, Italian seasoning, sale and pepper.

Slice the zucchini in half lenghtwise, remove the seeds and rinse. Place both halves in prepared baking dish and sprinkle with garlic salt. Layer sausage, tomatoes and cheese mixture in each half.

Bake in preheated oven for 40 minutes. Then broil for 5 minutes to brown the cheese.

Peach and Mint Ice Tea

This is sooooooo soooooo good.
1 1/4 cups lightly packed mint leaves
3 ripe peaches, pitted
4 cups ice cubes
Pour 6 cups water into a pan and cover, bring to a boil over high heat. take of the burner add one cup of mint leaves,. Cover: steep 30 minutes to allow mint to infuse water. Strain mint tea into a pitcher, discarding leaves. Chill until cold.
Mean while, coarsely chop 2 peaches; place in a blender. Puree until smooth, adding a couple tablespoons of mint tea if needed to help create puree. Strain through fine mesh sieve, chill.
Thinly slice remaining peach. Add peaches and remaining mint leaves into glasses. Divide peach puree among 4 glasses. Stir in chilled mint tea and enjoy! I think I like it without the puree in it. Try and see what you think.