Bread Recipe #31 - Zucchini Pineapple Bread

It's that time of the year where gardens are overrun by that long, green squash called zucchini. Here's a use for one or two that I think you will enjoy-a different spin on the typical zucchini bread. Ingredients: 3 eggs, beaten, 1 cup vegetable oil (I used canola), 2 cups granulated sugar (I used 1 cup granulated and 1 cup brown sugar), 2 teaspoons vanilla, 2 cups peeled, grated zucchini, 1 cup crushed pineapple, drained, 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 cup nuts (I used walnuts), 1 cup raisins (I used golden), grated orange peel to taste, optional, (about 1/2-1 teaspoon). Instructions: Preheat oven to 350 degrees. Grease and flour 2 regular size loaf pans or 4 mini loaf pans; set aside. In large bowl, beat together eggs, oil, sugar(s), and vanilla until thick and foamy. Add zucchini and pineapple to egg mixture. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to zucchini mixture and combine well. Fold in nuts, raisins, and orange peel, if using. Divided between pans evenly. Bake in preheated 350 degree oven for an hour (less for mini loaves) or until a toothpick inserted near middle comes out with a few crumbs. Cool in pans on wire rack for 10 minutes. Remove from pans and continue to cool on wire racks. Found this in my recipe book and on the top of the page I had written "Woman's Day Magazine" December 1986. "Rolling in the dough!"

Bread Recipe #30 - Cheddar-and-Corn Spoon Bread

After preparing this recipe and tasting it I have my doubts that it could be considered a bread; it tasted more like a cheese soufflé (not that there is anything wrong with that!). I didn't use as much cayenne pepper as was suggested and I think some crumbled cooked bacon would be a great addition (doesn't bacon make everything taste better?). Ingredients: 3/4 cup yellow cornmeal, 2 teaspoons baking powder, 1/4 teaspoon cayenne (adjust to your taste), 1 teaspoon salt, 2 cups 2% or whole milk, 1 cup buttermilk, 3/4 cup fresh or thawed frozen corn kernels, 4 tablespoons unsalted butter, melted and cooled, 3 large egg yolks, 1/3 cup chopped fresh parsley, 2 large egg yolks, 1 cup coarsely grated Cheddar cheese (I prefer sharp). Instructions: Preheat oven to 375 degrees. Butter a 2-quart soufflé dish; set aside. Place cornmeal in a large bowl. In a small bowl, whisk baking powder, cayenne pepper and salt together. Bring 2% or whole milk just to a simmer in a small saucepan over low to medium heat. Whisk milk into cornmeal until smooth. Add in buttermilk, corn, butter, egg yolks, parsley and baking powder mixture and mix well. Using an electric mixer on medium high speed, beat egg whites just until they hold stiff peaks. Gently fold egg whites and 1/2 cup of the Cheddar cheese into the cornmeal mixture. Transfer to prepared soufflé dish and sprinkle with remaining 1/2 cup Cheddar cheese. Bake until top is golden brown and spoon bread is set around edges but still slightly jiggly in center, 35-40 minutes. Let stand for 10 minutes before serving. "All You" Magazine, Time Inc. Lifestyle Group, NY, Issue 2, February 22, 2013, pg.82. "Rolling in the dough!"

Bread Recipe #29 - Double Chocolate-Mocha Muffins

What could be better to get you going in the morning than chocolate and coffee all rolled into one muffin??? Ingredients: 2 cups all-purpose flour, 1/3 cup cocoa powder, 1-2 tablespoons espresso powder, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 (10-12-ounce)package semisweet chocolate chunks, 2 large eggs, lightly beaten, 1 cup milk, 3/4 cup vegetable oil, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1 teaspoon vanilla extract. Instructions: Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flour, cocoa, espresso powder, baking powder, salt, and chocolate chunks in a large bowl. In a medium bowl, whisk together eggs, milk, oil, brown sugar, granulated sugar, and vanilla. Stir egg mixture into flour mixture just until blended. (Do not overmix.) Pour batter evenly into prepared muffin pan. Bake 18-20 minutes in preheated 350 degree oven. Serve warm, or cool on a wire rack. Makes 1 dozen. "Coastal Living" Magazine, April 2013, pg. 101. "Rolling in the dough!"

Bread Recipe #28 - Lemon Poppy Seed Bread

What do you do when life gives you lemons???? Make Lemon Poppy Seed Bread!! Ingredients: 2 2/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 1/4 cup poppy seeds, 2 sticks (1 cup) unsalted butter, softened, 1 1/4 cups granulated sugar, 1 tablespoon plus 1 teaspoon freshly grated lemon zest, 1 1/2 teaspoons vanilla, 3 large eggs, 1/3 cup milk. Syrup: 1/2 cup fresh lemon juice (3-4 lemons), 1/2 cup granulated sugar. Instructions: Preheat oven to 350 degrees; grease and flour 4 mini loaf pans. In a medium bowl sift together flour, baking powder, and salt; stir in poppy seeds. In a large bowl with electric mixer cream the butter with the sugar; add the zest and vanilla and mix well. Beat in the eggs, one at a time, then the milk until thoroughly combined. Add the flour mixture to butter mixture mixing just until combined. Divide the batter among the 4 prepared pans and pop into the preheated 350 degree. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. While breads are baking, make syrup: In a small saucepan combine the lemon juice and sugar; bring mixture to a boil, stirring until the sugar is dissolved. Cover saucepan to keep syrup warm. When breads are done transfer to cooling racks. Poke the tops of the breads immediately all over randomly with a skewer. Brush them with some of the warm syrup and allow the breads to cool in the pans for 5 minutes. Invert breads onto the racks and poke all sides of each loaf with the skewer (tip onto side for better skewer-poking, then repeat with other side). Brush the breads with remaining syrup and let them cool, right sides up. Wrap the breads in plastic wrap and foil and let them stand overnight. ( I ignored this step and had a piece while it was still warm-delicious! The breads keep, wrapped well in plastic and foil, chilled for 1 week or frozen for 1 month (won't last that long). I found this recipe on the Epicurious website; it was originally presented in "Gourmet", December 1990. "Rolling in the dough!"

Bread Recipe #27 - Apple Fritters

During this HOT weather in so many states, heat up the kitchen first thing in the morning, so that you can sit back and enjoy these round (for the most part)fruit-filled morsels later in the day (if you can wait that long). Ingredients: 3 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, beaten, 1 cup milk, 1/4 cup orange juice (fresh from the orange is best), 1/4 cup butter, melted, 1 teaspoon vanilla extract, 1 teaspoon grated orange peel, 1 cup grated unpeeled apples (1-2 apples depending on size), oil for deep-frying, confectioners' sugar for dusting, Instructions: Pour 2-3 inches of oil in frying pan, large saucepan, or heat up the deep fryer. Heat to 375 degrees. In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, mix together the egg, milk, orange juice, butter, vanilla and orange peel; add to dry ingredients just until moistened. Fold in the apples gently. Place 2-3 layers of paper towels on a cookie sheet. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-2 minutes on each side. Remove with slotted spoon to paper towel-lined cookie sheet. Allow to cool a few minutes before sifting confectioners' sugar over fritters on one side then turning over to sprinkle the other side. Proceed with remaining batter. After completely cool, fritters may receive a second dusting of confectioners' sugar. Makes about 3 1/2 dozen. Presented by Mary Shivers, Ada, OK, in "Taste of Home 2013 Annual Recipes", 2012 Reiman Media Group, LLC, Greendale, WI. "Rolling in the dough!"