What are you baking now?

[ChikeeMomma]

Quote:
Wow! That's great!

I would love to have that recipe.

I used to have a zucchini/carrot/pineapple bread recipe that I substituted honey and whole wheat flour in but I've lost it and can't find it anywhere! That recipe started fom a zucchini bread recipe. I tried again a couple of months ago with a new base recipe but the recipe was oily and I wasn't happy with the results. I was just going to replace the oil with butter and reduce it a little but it wasn't that great a flavor to start with so I gave up on that one.

Here it is - it does use sugar, but about half the amount as other recipes.

ZUCCHINI BREAD
3 C Flour
3/4 C Sugar
1 C chopped walnuts
4 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tsp cinnamon
4 eggs
1 tsp vanilla
3/4 C honey
2/3 C oil (I use canola)
2 C grated zucchini

Preheat oven to 325 degrees. Grease and flour two 8.5x4.5 inch bread pans. If using glass then just grease and place a cut-out of wax paper on the bottom of the pan. Grease the wax paper also. In a large bowl, mix all dry ingredients together (including walnuts). In a medium bowl beat eggs slightly. Stir in vanilla, honey, oil. Mix completely. Add zucchini to wet mixture. Then add wet mixture to the dry ingredients. Mix until just combined. Spread evenly into the two loaf pans. Bake for one hour or until toothpick comes out clean. Cool in pan for 10 minutes. Remove from pans. If you used wax paper gently remove it -- it should peel off easily. Cool.

You can also make muffins.
Preheat oven to 375. Grease muffin tins or use paper liners. Mix ingredients as directed above. Fill muffin cups 3/4 full. Bake for 15-20 minutes or until toothpick comes out clean.

Just a tip - when measuring out wet ingredients measure out the oil first and then the honey. The liquid measuring cup is all greased then. So the honey will come out easier.

 

[urban dreamer]

Oh man Zucchini bread is awesome! I have substituted apples for zucchini (I did have to drain some juice) and it was wonderful! Perfect with a scoop of vanilla ice cream!

 

[ChikeeMomma]

Quote:
That reminded me -- I think the zucchini bread recipe I posted would be great with chopped apples.

 

[breezy]

Quote:
I use natural gas oven. I use stoneware for baking breads as it helps make a nice crust. I usually dont have trouble getting a crust as much as I have getting a too crunchy crust. I sometimes bake with a bowl of water in the oven to help with that. Is your humidity really high and have you checked your oven to see if its accurate on its temps?

 

[SunnyDawn]

Quote:
Wow! That's great!

I would love to have that recipe.

I used to have a zucchini/carrot/pineapple bread recipe that I substituted honey and whole wheat flour in but I've lost it and can't find it anywhere! That recipe started fom a zucchini bread recipe. I tried again a couple of months ago with a new base recipe but the recipe was oily and I wasn't happy with the results. I was just going to replace the oil with butter and reduce it a little but it wasn't that great a flavor to start with so I gave up on that one.

Here it is - it does use sugar, but about half the amount as other recipes.

ZUCCHINI BREAD
3 C Flour
3/4 C Sugar
1 C chopped walnuts
4 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tsp cinnamon
4 eggs
1 tsp vanilla
3/4 C honey
2/3 C oil (I use canola)
2 C grated zucchini

Preheat oven to 325 degrees. Grease and flour two 8.5x4.5 inch bread pans. If using glass then just grease and place a cut-out of wax paper on the bottom of the pan. Grease the wax paper also. In a large bowl, mix all dry ingredients together (including walnuts). In a medium bowl beat eggs slightly. Stir in vanilla, honey, oil. Mix completely. Add zucchini to wet mixture. Then add wet mixture to the dry ingredients. Mix until just combined. Spread evenly into the two loaf pans. Bake for one hour or until toothpick comes out clean. Cool in pan for 10 minutes. Remove from pans. If you used wax paper gently remove it -- it should peel off easily. Cool.

You can also make muffins.
Preheat oven to 375. Grease muffin tins or use paper liners. Mix ingredients as directed above. Fill muffin cups 3/4 full. Bake for 15-20 minutes or until toothpick comes out clean.

Just a tip - when measuring out wet ingredients measure out the oil first and then the honey. The liquid measuring cup is all greased then. So the honey will come out easier.

Thank you!!!

 

[jennh]

Quote:
Looks wonderful. We didn't really get any squash this year and I'm really bummed since I love the bread and of course Zucchini Patties.

Sandee

Sandee, I'd LOVE your zucchini patty recipe! Would you share?

Thanx!
Jen

 

[ChikeeMomma]

Quote:
I use natural gas oven. I use stoneware for baking breads as it helps make a nice crust. I usually dont have trouble getting a crust as much as I have getting a too crunchy crust. I sometimes bake with a bowl of water in the oven to help with that. Is your humidity really high and have you checked your oven to see if its accurate on its temps?

I have propane. I use glass and aluminum loaf pans for making quick breads and yeast breads. I have had no trouble with my crust.

 

[Dragonfly Ranch]

Quote:
Ditto on the strange weather in No. California - not sure where you are but the same our peaches are just starting to get ripe, figs still green and garden is very slow this year. What type of Blueberries do you have that can take the heat?

Can't wait for the peaches so we can make some Peach salsa and of course Peach pie to go with homemade ice cream.

Sandee

I'm 1/2 way between Sacramento and Truckee. Outside of Auburn, if you are familiar with the area.

For blueberries, I have Blue Ray and Blue Crop. You need 2 different varieties to cross pollinate. All the berries are doing well this year with all the rain we had. I picked 5 strawberry baskets full of blackberries after getting 3 baskets 3 days ago. They are just going crazy. Also have raspberries, but they are pretty much done until the fall crop.

My DH's grandmother gave me a great tip on freezing peach pie. Make the inside of the pie like normal. Line a pie plate with saran wrap and pour the filling in and smooth out. (no crust) Stick it in the freezer until firm, then pull on the saran wrap to get it out of the pie plate. (so it holds the shape of the pie plate) Wrap it up and stick it in a freezer bag and put back in the freezer. When you are ready for the pie, make the crust and stick the frozen pre-formed pie insides on the crust, top with your top crust and bake it a little longer than normal. It is a little juicier, but fantastic!

Yes, very familiar with the area. My parents live in Grass Valley, brothers in Fair Oaks and West Sacramento. We grew up in Orangevale.

What a great tip on the pie - I will definitely do that. I have tried freezing and sometimes the crust can get soggy.

Sandee

 

[Dragonfly Ranch]

OK I know I have been singing the accolades of this new bread that I'm making in the Dutch Oven - but once again something about it. I made a plain loaf for my dear sweet friend who is young enough to be my daughter and knows little about cooking. I have been teaching her over the last year. Anyway, I made a loaf for her last night and it was the most beautiful one I have made to date. In the book the author talks about the bread singing to you - and guess what it does!! I was late getting it done and pulled it out just before going to bed. I put my ear down and it was making a soft and sweet snapping sound and gently crackling away like a soothing camp fire just before you fall off to sleep. Know that's kinda sappy - but as an artist I appreciate the texture, mosaics of colors and smells of the food I make.

Sandee

 

[rainierlass]

Had a hankerin for beignets yesterday.......found a recipe for them from Cafe du Mond in the french quarter of NO -

they turned out great!

here is the link to the recipe: http://www.nolacuisine.com/2006/01/15/beignet-recipe/