Nut Spread

This recipe is from the 1001 muffin cookbook. and suggested to be used with some of the muffins, breads.....


                                   Nut Spread
             Makes about 1/2 cup

 1/2 cup blanched almonds
2 Tablespoons heavy cream
1/4 teaspoon curry paste
salt to taste

                      In container of a blender, finely chop the almonds , twice.
                     Add the cream and curry , and process on medium until
                    smooth. Transfer to a bowl, add salt to taste and Serve.

This is used for;
               Country-time okra muffins,
               Speckled Zucchini bread

Speckled Zucchini Bread

I know more Zucchini bread recipes.....There are so many of them , so enjoy...this recipe...
This recipe has a  little surprise......Chocolate....oooohhhhh

This recipe is from one of my new fav cookbook, Can ya guess which one?

yupers , the 1001 muffin cookbook, I know I need to find a different fav ,but there is so many interesting recipes in this book....
                                 So lets get started.....

Ps ;by the way I bake in a  toaster oven.

Position your oven rack into the middle position and preheat oven to 350 degrees....Lightly grease your loaf pan two 8 1/2 x 4 1/5 x 2 1/2 -inch loaf pan, As usual I made mine in the big loaf pan...

                                     Combine the dry ingredients in a large bowl;
                                        3 cups all-purpose flour
                                        2 cups granulated sugar
                                        1 teaspoon baking powder
                                        1 teaspoon baking soda
                                        1 teaspoon ground cinnamon
                                        1 cup semi-sweet chocolate chips ( the surprise- chocolate chips)

                                      now that we combine all those dry ,
                                             lets focus on the wet

                                              Beat 3 large eggs until they are foamy,
                                                                  Then

                                                      Beat in 1 cup vegetable oil ( I used canola oil)
                                                                   1 teaspoon vanilla extract
                                                                   1/2 cup sour cream
                                         
              

 

Stir in 2 cups shredded zucchini

 

ya know what comes next

 

 

                                                Combine the wet into the dry
                                               mix just until moistened
                                                   then

 

put batter into your prepared loaf pan and bake

for 45 -50 minutes or

until cake tester or wooden toothpick

inserted in middle comes out

clean and top is golden.

Remove from the oven and cool the

pans on wire racks.

 

 

After letting cool,

ENJOY

 

PS: suggested by the book is using Nut Spread

will be posting that next

Apricot Frosting

I have decided that to when recipe in the 1001 muffin  cookbook calls for a certain sauce, or a frosting or such I'm going to try and post it in a different post....so here is the first one....

                       Apricot Frosting
Makes 3/4 cup

1 cup powdered sugar
1/4 cup apricot preserves
1 Tablespoons butter or margarine , at room temp.
1 teaspoon almond extract

   In medium bowl, using a fork or electric mixer on slow speed, beat sugar, preserves, butter and almond extract until smooth...

Ps. This recipe can be used with the Honey-Currant Muffins,

Honey-Currant Muffins

My plan today was to make a bread with pics, but my knees seemed to think other wise, .Make a quick run into town for an ingredient or two.....to make another zucchini bread, yes I still have zucchini from the huge one that hubby's co-worker gave him....I did wake up with severe knee pain, so ....only a recipe for today due to my arthritic knees ....
  So since I don't think I could find any currants in this area that is our recipe for the day...

                           Honey-currant Muffins
( oops by the way this recipe is from the 1001 muffin book, you kinda figured that didn't ya?)

1 1/2 cups all-purpose flour
1/4 cup graham flour
1 Tablespoon baking powder
1/2 cup currants
1 teaspoon salt
1 large egg
1 cup milk
1/4 cup honey ( oooooo honey)
2 Tablespoons Amaretto liqueur
1/4 cup butter or margarine, melted

  To start position the rack in the center of the oven...and preheat oven to 400 degrees. Lightly grease or line with paper baking cups. ( 2 3/4-inch muffin cups)
   In a large bowl , blend together the two flours, baking powder, currants, and salt...

In medium bowl , beat t he egg, milk, honey, Amaretto and the butter until smooth. Combine the wet into the dry just until moisten.
  Spoon batter into the prepared muffin tin( baking pan), fill about 3/4 way full, then bake for about 15-20 minutes or until cake tester or wooden toothpick ( or butter knife ) inserted in middle comes out clean. Cool in the pan on a wire rack for 5-7 minutes.
   Serve warm ,or invert onto the rack to cool completely...

Suggested per cookbook is with Apricot Frosting

Cucumber Pan Rolls

Cucumbers in bread rolls, yup ya heard right.....A dear very good neighbor gave us some cucumbers, plus a hubby's co-worker gave us a bag full as well. ...So I have made sweet pickle relish and now these rolls and still have some cucumbers left.....Sorry I didn't take any pics of the sweet pickle relish, maybe the next batch I will...
  Anywho , this recipe came out of the Taste Of Home Magazine August/September 1998 issue, it was sent in by Dorothy Showalter...
                           So , Let's get started

                   Cucumber Pan Rolls

      First off , let's get the cucumber ready ( this recipe calls for 1 large cucumber, peeled ,seeded and
                                              Diced
  Place cucumber in a blender or food processor; cover and process until smooth.

                                     In small saucepan combine;
                                        3/4 cup of cucumber puree ( discard the remaining)( would make
                                                                 good compost)
                                       1/2 cup sour cream
                                     1/4 cup water
                                     1 Tablespoon sugar
                                   1 teaspoon salt ;
                          Heat to 120 -130 degrees ( mixture will appear separated)

                                         In mixing bowl combine;
                                            1 1/4 cup flour
                                           1 package dry yeast
                                           2 Tablespoons minced fresh chives
                                          2 teaspoons minced fresh dill;

                                               sorry about pic quality
                                         add cucumber  mixture
                                     Beat on low speed just until moistened;
                                   beat on high for 3 minutes.
                                    Add enough remaining flour to form a stiff dough

                                       Turn onto a floured surface;
                                   knead until smooth and elastic, about 6-8 minutes.

 

Place in a greased bowl, turning

once to grease top.

Cover and let rise in a warm place

until doubled, about 1 hour.

 

 

 

Punch dough down;

let rest 10 minutes

shape into 12 balls;

place in a greased 13 x 9 x 2-inch baking pan.

Cover and let rise until doubled,

about 45 minutes.

After letting them rise Bake at 375 degrees

for 30-35 minutes until golden brown.

Remove from oven and cool on wire rack for 10 minutes, serve warm. 

Quick Nut Bread

Well we went to an estate auction and when we got back I was so exhausted.....So I couldn't bake a thing today ,.....so today recipe will be without pics

todays second recipe also is from the Dessert cookbook.

                      Quick Nut Bread

1/2 cup sugar
1 egg
1 1/4 cup milk
1 1/2 cup chopped pecans
3 cup flour

   Beat all ingredients together . Pour in greased 1-pound size loaf pan ( don't know what size this would be, maybe regular size?). Bake for 50-60 minutes in 350 degrees oven. Cool slightly before cutting

Yield : 9 servings

submitted by Mrs. Lee Salazar

Big-Heart Coffee Cake

Well, Oops I just plain forgot to upload a quick bread for yesterday...I was still upset I guess what the doctor had said yesterday( on Thursday) ....So today or rather tonight ya'll get two for the day to try to catch up so to speak....I will try and do better

So this recipe comes from the Dessert cookbook....

                                     Big-Heart Coffee Cake

1/2 cup milk,scalded
3/4 cup sugar
1 1/2 teaspoon salt
1/4 cup shortening
2 package dry yeast...( now Im intrigued, I didn't read this recipe, Hint you need to read recipe fully
     Before doing recipe)
1/2 cup warm water
2 eggs, beaten
5 cup sifted flour
3 Tablespoon margarine, melted
1/2 cup chopped drained Maraschino Cherries
!/2 cup raisins
1/4 cup walnuts

   Mix milk, 1/2 cup sugar,salt, and shortening; cool to lukewarm. Sprinkle yeast into water; stir until dissolved. Add milk mixture, eggs and 3 cups flour, beat until smooth. Stir in remaining flour; knead lightly on floured board until smooth and elastic, about 10 minutes. Place in greased bowl; grease top. Cover; let stand in warm place until double in bulk, 1 hour. Roll on floured surface to 20 x 16 inches; brush with margarine. Sprinkle on remaining sugar, fruits and walnuts. Roll jelly roll fashion. Place on greased baking sheet; shape into heart, joining ends at top. Cut 2/3 through roll at 1-inch intervals with scissors; twist slices toward top. Let rise until doubled in bulk. Bake at 350 degrees for 30 - 35 degrees. Frost with confectioners sugar icing; top with cherries.

^-8 servings.
Submitted by Mrs. Virgil Bush

Orange Slice Bread

Well again I will be only putting a recipe up,....I'm truly sorry ,but today was a very trying day...doctor appointment....very rude doctor and my knees are severely hurting...( its been rainy this afternoon)

So this recipe was found in a Dessert cookbook...I don't know what date is was copy written......but hey its all desserts so it cant be that bad right....anywho here's the recipe

                    Orange Slice Bread

2 cup sugar
2 sticks oleo( butter or margarine)
4 eggs
1 -39 -cent package orange slices...( been a long time that package of orange slices are 39 cents, anyway use a dollar package if needed)
1 1-lb package of dates, chopped fine
1 cup pecans, chopped fine
4 cups flour
1/2 teaspoon salt
1 teaspoon soda ( baking soda)
1 1/3 cup buttermilk
1 teaspoon lemon flavoring

   Cream sugar and oleo. Add eggs separately. Dredge orange slices, dates and pecans in approximately 1 cup flour. Combine remaining ingredients; add dredged mixture. Place in greased and floured loaf pans or 1-pound coffee cans( can't cook in coffee cans now, so please don't try); line bottom of pans with brown paper( could use wax paper). Bake at 350 degrees for approximately 1 hour.

Ps. This was sent to the cookbook by Mrs. Buddie Bonjour

Lemon Thyme Tea Bread

You might say Lemon and Thyme together , yup both Lemon Thyme in this quick bread.

This recipe was found in Taste of Home magazine , February/March 2006 issue, Jeannette Mango sent it in....

                                   so lets start this yummy recipe

     In a microwave safe bowl combine;
                                         3/4 cup milk
                                         1 Tablespoons minced fresh thyme or 1 teaspoon dried thyme
    Microwave , uncovered , on high for 1-2 minutes or until bubbly;
          cover and let stand for about 5 minutes.
                        Cool to room temp.

                                  In large mixer bowl, Cream
                                                                    1/2 cup butter , softened( of course you can use
                                                                                   margarine as I did) ( 1 stick)
                                                                  1 cup sugar

          
                                               Add 2 large eggs, one at a time, beating well
                                         after each addition.

 

combine the dry ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

 

 

alternately add dry mixture and

milk/thyme mixture

 

 

Stir in ;

1 Tablespoon lemon juice,

1 Tablespoon grated lemon peel

 

 

Pour into a greased 9 x 5 - 3-inch loaf pan.

Bake at 350 degrees for 40-45 minutes or until toothpick inserted in middle comes out clean

 

 

let cool for 10 minutes before removing from pan to a wire rack

 In a small bowl , combine ;

1/2 cup confectioners sugar ,

1 Tablespoon lemon juice

until smooth;

drizzle over bread

 

slice up and

ENJOY!

 

 

pop-overs

The last couple of days have been busssyyyyy, I mean very busy....Yesterday labs, two doctor appointments, today a doctor appointment.....so you understand today will be just a recipe to keep with my bread challenge for a year that I have given myself....and this week we are doing quick breads....so
    This recipe was printed in The American Woman cookbook that was published back in 1940 at least the one I have was copywrited in that year.....

                                   Pop-Overs

 1 1/4 cup flour                                                 1 teaspoon sugar
1/4 teaspoon salt                                               1 cup milk
                              2 eggs

  Mix the flour, salt and sugar. Gradually add the milk and the well-beaten eggs. Beat thoroughly. Have ready some small ramekins or muffin pans, well greased and piping hot. Fill them about half-full of the batter and bake in hot oven ( 450 degrees) for twenty minutes. Lower to 350 degrees and bake for fifteen to twenty minutes.



I hope ya all enjoy this recipe, hopefully tomorrow wont be that busy....

Corn Bread

This cornbread is somewhat different in the making ....I`m no expert in cooking using the double-boiler......I don't know if I made this correctly but I really didn't care for it...It tasted mushy, like cornmeal mush....

                                                Corn Bread
                                    Makes 4-6 servings

1. Lightly grease and flour a 9-inch square pan, preheat oven to 350 degrees.

2 . In top of double boiler set over simmering water, ( can use a bowl over a pan of simmering water ,if don't have a double boiler), blend together 1 cup cornmeal and 2 cups boiling water and cook, stirring frequently, for about 5-8 minutes or until mixture pulls away from the side of pan.
Stir in 1 Tablespoon shortening and 2 teaspoons  salt before removing from heat. Beat in 1 cup milk and 2 large eggs.
3. Immediately pour the batter into prepared pan and score the top ( oops didn't score) the top with a knife. Bake about 20-25 minutes or until cake tester inserted in middle comes out clean. Remove from oven and cool on a wire rack for about 5 minutes before serving hot.

Coffee -Flavored Bread

Ok, Maybe I might try and do an week of quick breads, These are yummy, for the most part.....

Lets start with the Coffee-Flavored Bread,....this bread recipe was found in the 1001 muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and other quick breads.

                     Coffee-Flavored Bread ( ooooohhhhh Coffee)

                          
                                               Preheat oven to 350 degrees,
                                Lightly grease and flour an 8 1/2 x 4 1/2 x 2 1/2 -inch
                                                       Loaf pan.
                                  I`m using my long bread pan

 

In large bowl ,

Blend together;

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup sugar

 

 

                                                      In medium bowl;
                                                Beat 2 large eggs until foamy
                                                                 then

                                    
                                                             Add 1/4 cup melted butter or margarine
                                                           1 cup triple-strength brewed coffee

 

combine wet into the dry

 

 

Scrape batter into prepared pan

Bake for 40-45 minutes at 350 degrees

or until toothpick inserted in middle

comes out clean

 

                                               Cool in pan for 5-7 minutes

 

Serving suggestion is with Coffee Cream Sauce

 

 

Coffee Cream Sauce

Makes about 1 -1 1/2 cups

 

2 large eggs

6 Tablespoons double-strength coffee

2 Tablespoons granulated sugar

1/2 cup heavy cream

 

   In small bowl, beat eggs until thick and light-colored. Beat in the coffee and pour mixture into top of a double boiler set over simmering water. Stir in the sugar and cook, stirring, until the sauce thickens, enough to coat the back of wooden spoon. Remove from heat, transfer to a bowl and refrigerate until chilled.

When ready to serve, place the cream in medium bowl and beat until soft peaks form. Fold the cream into the chilled coffee sauce.

Carrot pancakes

Carrot pancakes you say, yup that`s right carrots....
I found this recipe in the 1001 muffins, Biscuits,Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and other quick breads cookbook......

                      Get out your blender or food processor,
                                and combine
                                             2 large eggs,                  
                                                 1/2 cup milk
                                             1/4 cup butter or margarine, melted
                                               1/4 teaspoon salt
                                           2 teaspoon sugar
                                         and process on high for 2-3 seconds

                                             Add ;
                                                       2 1/4 cups flour( note to self , make sure you have
                                                                            flour, I used  self-rising flour
                                                                            as I ran out of the all-purpose)
                                                     3/4 cup very finely chopped carrots
                                        and process for 6-7 seconds more , or until batter is
                                   fairly smooth

                       Brush skillet or griddle with oil.  Drop by a heaping spoonful of batter onto
                      prepared skillet or griddle, and cook for 3-5 minutes or until bottom is golden brown
                                  and flip and brown the other side.

            

                                            

                                                         Then ENJOY!

old-fashioned Potato Bread

Due to me falling out of the truck ,while trying to get in( just my pride got hurt) and then again falling this morning and hurting my knee...Today`s post will not include pics, sorry!....

This recipe is from McCall`s Great American Recipe Card Collection  Copyrighted in 1973

                Old-Fashioned Potato Bread

Packaged instant Potato                                         1 Tablespoon salt
2 package ( 1/4 oz size)                                         1/2 cup butter or regular margarine, softened
    active dry yeast                                                 7 1/2 -7 3/4 cups unsifted all-purpose flour
2 cups warm water ( 105-                                     2 Tablespoons butter or margarine, melted
   115 degrees)
                                       1/4 cup sugar

1. Make potatoes for 2 servings, as label directs, using liquid, omitting butter and seasoning. Measure
         1 cup.
2.In large bowl ,sprinkle yeast over water ; stir until dissolved. Stir in sugar and salt until dissolved.
        Add 1 cup potatoes,1/2 cup butter and 3 1/2 cup flour . Brush surface lightly with. With electric mixer at medium speed
       beat until smooth--2 minutes. Gradually add 4 cups flour, mixing with hands until smooth and
      stiff enough to leave bowl. Add remaining 1/4 cup flour if needed
3. Turn out onto lightly floured board. Knead until smooth, elastic, small blisters appear on surface-
     ---10 minutes.
4. Place in greased large bowl ; turn over. Cover with towel; let rise in warm place( 85 degrees,)
     until double--1 hour.
5. Turn out dough onto lightly floured pastry cloth or board. Divide in half. Roll out one half into a
     16 x 8-inch rectangle ; roll up from one end. Press ends even , pinch to seal and tuck under loaf.
     Place, seam side down , in greased 9 x 5 x 3-inch loaf pan. Brush surface lightly with some of
    the melted butter. Repeat with other half of dough.
6. Let loaves rise is warm place, until tops are rounded--1 hour. Set oven rack at lowest level.
     Preheat oven to 400 degrees.
7. Bake 30-40 minutes ,or until deep golden brown and loaves sound hollow when tapped. If
   crust becomes to brown, cover with brown paper. Turn out onto wire racks; brush tops with
   remaining butter. Cool. Makes 2 loaves.


Ps: I might add pics later

Easy Dinner or Cinnamon Rolls

I wanted some fresh dinner rolls for supper/dinner whatever you call it....
                                                           Anywho
This recipe is from Blue Ridge Boulevard Christian Church cookbook


                           Easy Dinner or Cinnamon Rolls

                      
                                       Dissolve 1 package yeast in 1 1/4 cup milk ( lukewarm)

                                         cut 1/3 cup shortening into dry ingredients
                                                 3 cups flour,
                                                 1 1/2 teaspoon salt
                                                 3 Tablespoon sugar

                                      just like a pie crust

                                    
                                                 recipe don't state to add the milk/yeast mixture
                                       the dry/shortening mixture, but you to  at this step
                                   next mix into a ball of dough.
                                           Let rise for an hour or until light( doubled)
                             then form into rolls and let rise until light( about 30-40 minutes)

                                           Bake for 15-20 minutes at 350 degrees

                                                  ENJOY!

Cinnamon Coffe Cake

You knew sometime I would include Cake, Coffee cake is considered a quick bread, and besides it`s cake...It has flour, salt( most do), ....

This recipe was found in 1001 muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters ,Scones and other quick breads....( I absolutely love this book, can ya tell)

                                          Cinnamon Coffee Cake

                                             
                                             Lightly Grease and flour( oops I forgot the flour)
                                           the bottom of an 8-inch square baking pan or
                                                 a round baking pan

                                            Preheat oven to 375 degrees

                                               get ready to mix the topping;
                                                    1/2 cup firmly packed brown sugar
                                                   1/2 cup finely chopped walnuts
                                                  2 Tablespoons all-purpose flour
                                                  2 teaspoons cinnamon
                                                  2 Tablespoons canola oil
                                  now mix until crumbly and set aside, we will be using this later

                                              now lets get to the batter

                                                              The dry ingredients
                                           Combine in large bowl;
                                                      1 1/2 cups all-purpose flour,
                                                      1/2 cup granulated sugar,
                                                     2 1/2 teaspoons baking powder,                    
                                                     1/2 teaspoon salt
                     

                              
                                                In medium bowl,
                                                  Beat 1 large egg white until foamy
                                                    before beating in;
                                                               1/4 cup canola oil,
                                                               3/4 cup milk

                                                            combine wet into dry

 

sorry about the blurriness

Spoon half of the batter into prepared pan

top the batter with half of the topping

spoon the other half of batter on top of topping, spread very carefully

then top with remaining topping

 

 

                                                Bake for 20-30 minutes
                                             Then take out of pan and let cool  on wire rack

 

Then ENJOY! with

a cup of coffee or hot Tea

 

ps;

top with whipped -cream cheese topping

I have post that recipe with Blackberry biscuits