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Archive for the ‘Breads’ Category

3 eggs
1 cup veg oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini peeled and shredded
2 1/2 cups flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder

In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredient. Add dry ingredients t zucchini mixture and mix well. Pour into two greased 8x4x3 loaf pans.
Bake at 350 for 45 minutes to 1 hour.

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Pumpkin Bread

You can make many mini-loaves from this recipe and give them as gift at the holidays.  If you have a big enough bowl, doubling or tripling the recipe isn’t hard either – so that all you have to do is tend the oven and home made gifts galore. 

 

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16 oz can of solid pact pumpkin (NOT pumpkin pie mix)

3 cups all purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder

 

Preheat oven to 350.  Butter and flour pans (9x5x3 or mini-loaf pans).  Beat sugar and oil in large bowl to blend.  Mix in eggs and pumpkin.  Shift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.  Stir into pumpkin mixture in 2 additions. 

Divide batter between pans (2/3 full).  Bake until tester inserted into center comes out clean (about 1 hour 10 minutes for full loaves and 50 minutes for mini-loaves).  Transfer to racks and cool. 

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1/4 cup semisweet chocolate minichips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar

Preheat oven to 325°.
Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.

Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.

Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Yield: 16 servings (serving size: 1 slice)

CALORIES 308 (30% from fat); FAT 10.1g (sat 5.9g,mono 2.5g,poly 0.5g); PROTEIN 5g; CHOLESTEROL 59mg; CALCIUM 60mg; SODIUM 231mg; FIBER 0.6g; IRON 2.3mg; CARBOHYDRATE 48.9g

Cooking Light, APRIL 2007

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