Apples,Apples Apples everywhere

The next few recipes will be dealing with apples.

maybe not a few , maybe I will  try and have a month of apple recipes.

who knows maybe I will succeed and maybe not.

Zucchini-and-Basil Muffins

Another recipe from the 1001 muffin book.

Preheat oven to 425 f. degrees. Lightly grease or line with paper baking cups twelve 2 3/4 inch muffin cups

 Now lets start the recipe.

In large bowl mix the together the flour, sugar, baking powder, basil , oregano and salt.

In medium bowl , beat eggs until foamy, beat in milk and oil. Stir in zucchini.

 Combine the two mixtures just until dry mixture is just moistened

Spoon batter into prepared muffin tin.

Sprinkle Parmesan cheese on top  and bake for 15-20 minutes 

Then after cooling

slather some butter or margarine and yum 

or you can make some cottage cheese dip for them

Zucchini and basil muffins

2 cups all-purpose flour

1/4 cup granulated sugar

1 Tablespoons baking powder

3 Tablespoon minced fresh basil

1 Tablespoon minced fresh oregano

1/4 teaspoon salt

2 large eggs

3/4 cup milk

2/3 cup canola oil

2 cup shredded zucchini

1/4 cup grated Parmesan cheese

Cottage cheese dip

1. preheat oven to 425 f. degrees. Lightly grease or line with paper baking cups twelve 2 3/4 inch muffins

2. In large bowl blend together flour, sugar, baking powder, basil, oregano, and salt. In medium bowl , beat eggs until foamy. Beat in milk and oil. Stir in zucchini. Combine the two mixtures just until dry ingredients are just moistened.

3. Spoon batter into prepared muffin tin , making each about 3/4 full.Sprinkle Parmesan cheese on tops. Bake for 15-20 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Cool in pan for 5-7 minutes.

Cottage cheese dip

1 cup large curd cottage cheese

1 medium ripe avocado, peeled and seeded

1 Tablespoon minced onion

1 Tablespoon finely minced pimento

In container of blender combine all ingredients and process on low speed until smooth. \pour into bowl and refrigerate until ready to serve.

Pineapple-Zucchini Bread

Another recipe from the 1001 muffin book.

Can you tell I love this book?

Pineapple-Zucchini bread

First off I have preheated oven to 350 F. degrees. Lightly greased a 9 1/4 x 5  1/4 x 2 3/4  loaf pan.

In large bowl, blend together flour, baking powder, baking soda, allspice, almonds( I left these out) raisin and salt.

In medium bowl beat eggs until foamy before beating in the two sugars, oil and almond extract. Stir in the zucchini and pineapple( I used a jar of fake pineapple, which was actually Zucchini).

Scrape batter into prepared pan and bake 50-60 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Remove from oven and let cool in pan on wire rack.

Serve with whipped cream topping 

or 

just slab some butter or margarine and enjoy!

Pineapple -Zucchini bread

this is on page 393

3 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

 1 1/2 teaspoon allspice

1 cup chopped almonds

1 cup chopped raisins

1/2 teaspoon salt

3 large eggs

1 cup granulated sugar

1 cup packed brown sugar

1 cup canola oil

1 teaspoon almond extract

2 cups shredded zucchini

one 8-oz can crushed pineapple, drained

whipped cream topping

1. Preheat oven to 350 F. degrees. Lightly grease and flour loaf pan.

2. In large bowl, blend together flour , baking powder, baking soda, allspice, almonds, raisins and salt.In medium bowl beat eggs until foamy before beating in two sugars, oil and almond extract. Stir in the zucchini and pineapple.Combine both mixtures ( wet and dry ) and mix just until moistened.

3. Scrape batter into prepared loaf pan and bake for 50-60 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Remove from oven and cool in pan on rack.Serve with whipped cream topping.

Whipped Cream topping

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla

In medium bowl using whisk or electric mixer on high speed , beat cream until foamy. Add sugar and vanilla extract , beating until soft peaks form. Refrigerate until ready to use.

Corn-Zucchini Muffins

First of all let me state that this recipe came from 1001 muffin book .Lets get on the with the recipe.

 first i preheat oven to 375 degrees F. then place muffin /cupcake baking cups in my pan.

then started the recipe by adding the dry ingredients in large bowl, the three flours( yes thats right three flours) ,baking powder, garlic powder, salt ,zucchini and the corn.

Then in medium bowl ,beat egg whites until stiff, but not dry before beating in the milk and melted butter

Then combine the dry and wet ingredients just until moist

While the muffins are baking( bake for 15-20 minutes)

 start Vegetable and beans with franks

melt butter

in large skillet over medium low heat

Saute carrots, celery and onion until tender

I had sauted the carrots some before adding the celery and onions.

 Stir in pork-n-beans, franks and molasses

I also added some left over spaghetti sauce with meat ( left overs)

and heat through.

now the muffins should be about done 

if not already done.

Place a muffin in a bowl

then add the vegetable -bean and franks 

and dig in.......

I know u want the recipe,

 right.

Corn -and-zucchini muffins

makes 11-12

1 cup all-purpose flour

1/2 whole wheat flour

1/2 cup graham flour

1 Tablespoon baking powder

1/2 cup shredded zucchini

1/2 cup whole -kernel corn

2 large egg whites

1 1/4 cup milk

2 Tablespoon butter or margarine, melted

vegetable and beans with franks

1. Preheat oven to 375 degrees f.. Lightly grease muffin tin or use baking cups Twelve 2 3/4 inch muffins

2. In large bowl , blend together three flours, baking powder, garlic powder, salt and zucchini and corn. In medium bowl, beat egg whites until stiff , but not dry before beating in milk and butter. Combine two mixtures until just moisten.

3. Spoon batter into prepared muffin cups , filling about 3/4 full. Bake 15-20 or until cake tester or wooden toothpick inserted into center comes out clean. Cool in pan on wire rack for 5-7 minutes. Serve warm or invert onto rack to cool completely. 

suggestion to serve with vegetable and beans with franks.

Vegetable and beans with franks

2 Tablespoon butter or margarine

1/2 cup julienne carrots, partially cooked( i cooked these some before melting butter)

3 stalks celery, finely chopped

1 small onion, peeled and finely chopped

one 10 1/2 oz can pork and beans

1/2 pound chicken franks, sliced 

1 Tablespoon molasses

in large skillet, melt butter, and saute carrots, celery and onion until tender. Stir in pork and beans, franks and molasses and heat through.Pour into bowl. this would would be good to eat by itself.

Honey -All-Bran muffins

This recipe is again from the 1001 muffin book

lets begin.

 Combine the dry inredients, in large bowl flour cereal

In meduim bowl, beat egg, honey,milk and butter until smooth.Combine the two mixtures,just until moisten.

Drop 3 heaping Tablespoon of batter into prepared muffin cups, filling 3/4 full.Bake for 15-20 minutes or until cake tester or wooden toothpick inserted in center comes out clean.Remove from oven and and brush tops with honey glaze ( I omitted this step) before letting cool for 5-7 minutes

Suggested to serve with zucchini spread. 

muffin is done

Now recipe

Honey-All -Bran muffins

2 cups all-purpose flour

2 cups all-bran cereal ( I used grape nuts)

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/3 cup chopped walnuts

1 teaspoon salt

1 large egg

1/3 cup honey

1 3/4 cup sour milk or buttermilk

3 Tablespoon butter or margarine

1. Preheat oven to 400 degrees f.Lighty grease or line with baking cups .( This recipe only calls for six 3-inch muffin cups,but I made 12 regular sized ones)

2. In large bowl combine together the flour, cereal, baking powder, baking soda, walnuts and salt.In medium bowl beat egg,honey ,milk and butter until smooth. Combine two mixtures just until moisten.

3.Drop 3 heaping Tablespoon of batter into prepared muffin cups, filling about 3/4 full.Bake for 15-20 minutes or until cake tester or wooden toothpick inserted in center comes out clean.. Remove from oven brush with honey glaze before cooling.

Zucchini spread

1 cup chopped zucchini

1/2 cup mayo

1 Tablespoon honey

1/4 cup seedless raisins ,finely chopped

In container of blender , combine zucchini,mayo,honey and raisins and process on medium speed until smooth.Pour into a small bowl and serve.

Chocolate chip - zucchini muffins

This recipe is from 1001 muffin,biscuits,doughnuts,pancakes,waffles, popovers,fritters, scones and other quick breads. Boy oh ,boy that was a mouth full.

      chocolate chip- Zucchini muffins

1. put rack in oven on middle shelf. preheat oven to 375 degrees,

2. now in large bowl blend together flour, baking powder,nutmeg, chocolate chips( oooh chocolate), and walnuts.In medium  bowl beat egg until foamy. Beat in sugar, milk, oil and vanilla. Stir in zucchini. Combine the two mixtures, blending until dry ingredients are just moistened.

Spoon batter into prepared muffin cups, filling each about 3?4 fuller. Bake for 15-20 minutes or until cake tester or wooden toothpick inserted into center comes out clean. Cool in pan on a wire rack for 5-7 minutes. serve warm or invert onto rack to cool completely.

then yummy!!!!!!!!!

the recipe now.

1 1/2 cups all-purpose flour

2 Teaspoon baking powder

1 teaspoon nutmeg

1/4 cup miniature semisweet chocolate chips( I used reg -sized ones)

1/4 cup walnuts or pecans( I omitted these)

1 large egg

3/4 cup granulated sugar

 1/4 cup milk

1/2 cup canola oil ( I used this oil anyway)

1 teaspoon vanilla extract

1 cup shredded Zucchini

1. Preheat oven to 375. Lightly grease or line with paper baking cups , Twelve 12 3/4 inch muffin cups

2. In large bowl , blend together flour, baking powder, nutmeg, chocolate chips and walnuts. In medium sized bowl, beat egg until foamy. Beat in sugar, milk, oil and vanilla. Stir in Zucchini. combine two mixtures , blending until dry ingredients are just moistened.

3. spoon batter into prepared muffin cups, filling each about 3/4 fuller. Bake for 15-20 minutes or until cake tester or wooden toothpick inserted into center comes out clean. cool in pan on a wire rack for 5-7 minutes. serve warm or invert onto rack to cool completely.

Muffins

Will be doing these recipes from this book.First will be doing the zucchini ones,as I have zucchini from the garden