4 eggs (I use EnerG Egg replacer)
2 cups of sugar
1 cup of vegetable oil (I like avocado or grape seed)
1 1/2 tsp vanilla
3 1/2 cups of unsifted flour (I used Premium Gold "Gluten Free Flax & Ancient Grains All Purpose Flour) - if using GF, I add 1 tsp xantham gum
1 tsp salt
1 1/2 tsp soda
3/4 tsp powder
1 tsp cinnamon
2 cups grated zucchini
Preheat to 325
Beat eggs, gradually adding sugar until well mixed. Beat in oil and vanilla. In a separate bowl, mix dry ingredients. Add 1/2 to eggs and blend. Add zucchini, blend. Add remaining dry ingredients, blend. (Opt - add nuts, raisins or chocolate) put in greased loaf pans. Cook for 75 min or until done (GF, eggless tends to be more doughy and I prefer to cook longer). Rest on cooling racks for 15 minutes before turning out. wait till cool to cut. Freezes well - wrapped in foil and bagged.
Thursday, August 11, 2016
Wednesday, February 27, 2013
Make a mix granola
Homemade granola- yummy, customize and experiment with ingredients and add ins. Can be done in the oven, but it's a piece of cake in the dehydrator.
(From the "Make a Mix Cookery" published in 1978 pg 22)
Granola Mix
10 cups old-fashioned rolled oats
1 cup of wheat germ
1/2 lb shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups of chopped almonds, pecans, walnuts or combination
1 1/2 cups brown sugar, firmly packed
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp salt
3 tsp vanilla
Raisins or other dried fruit if desired
Preheat oven to 300*. In a large bowl combine oats, germ, coconut, seeds and nuts. Blend well. In a large sauce pan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but don't boil. Pour syrup over dry ingredients and stir well until coated. Spread into 5- 9x13 pans or sided cookie sheets. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other fruit. Put in airtight container, store in cool dry place, use within 6 months.
** I have used coconut oil vs vegetable oil. I have opted out of nuts and sunflower seeds. More honey and less brown sugar or molasses.
**the book also lists recipes that can be made with this mix- 'Gruffins' (Granola muffins), breakfast Cookies and granola bars. Any recipe that calls for oats can be made a little more interesting by using the mix. We have enjoyed it in yogurt or with milk.
(From the "Make a Mix Cookery" published in 1978 pg 22)
Granola Mix
10 cups old-fashioned rolled oats
1 cup of wheat germ
1/2 lb shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups of chopped almonds, pecans, walnuts or combination
1 1/2 cups brown sugar, firmly packed
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp salt
3 tsp vanilla
Raisins or other dried fruit if desired
Preheat oven to 300*. In a large bowl combine oats, germ, coconut, seeds and nuts. Blend well. In a large sauce pan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but don't boil. Pour syrup over dry ingredients and stir well until coated. Spread into 5- 9x13 pans or sided cookie sheets. Bake 20-30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other fruit. Put in airtight container, store in cool dry place, use within 6 months.
** I have used coconut oil vs vegetable oil. I have opted out of nuts and sunflower seeds. More honey and less brown sugar or molasses.
**the book also lists recipes that can be made with this mix- 'Gruffins' (Granola muffins), breakfast Cookies and granola bars. Any recipe that calls for oats can be made a little more interesting by using the mix. We have enjoyed it in yogurt or with milk.
Thursday, March 15, 2012
Bleu Cheese Dressing
A few friends to visit my home recently have enjoyed the worlds best bleu cheese dressing. This recipe comes from an old friend of my fathers - Rosie Eastman, whom he worked with in the 1970s at Sears. The recipe says that it lasts 2-3 weeks, and I was concerned that we would go through a quart in that time...
...as it turns out, that was not a problem.
PS - I mix it in my Ninja, and its easy-peasy!
...as it turns out, that was not a problem.
PS - I mix it in my Ninja, and its easy-peasy!
2 C Mayonnaise
½ C Sour Cream
¼ C Vinegar
4 tsp Sugar
½ tsp dry mustard
½ tsp garlic powder
½ tsp onion powder
Blend well
4 oz crumbled blue cheese
Refrigerate at least two hours, keeps well 2-3 weeks in refrig
Yield 3 Cups
Brick-Bread French Toast
So the bread didn't turn out as I hoped. Skinny, dense loaves.
Bread (ours was a homemade whole wheat - loaves about 1 1/2 inches thick)
Cream Cheese Frosting
1 pint canned pears
2 cups whey (could use milk if you don't have whey)
6 eggs
1 cup milk
cinnamon
cloves
vanilla
Sliced the thin loaves in half, spread cream cheese frosting on top and put them back together. Then slice them about 1/2 slices. Drain and dice the pears and spread them over the bottom of a 8x11 pan. Lay sliced bread at an angle in the pan. Pour over whey. Whisk seasoning and eggs together, add milk and whisk thoroughly. Pour over the top. Let it sit over night. Bake at 375 for 45 minutes.
Bread (ours was a homemade whole wheat - loaves about 1 1/2 inches thick)
Cream Cheese Frosting
1 pint canned pears
2 cups whey (could use milk if you don't have whey)
6 eggs
1 cup milk
cinnamon
cloves
vanilla
Sliced the thin loaves in half, spread cream cheese frosting on top and put them back together. Then slice them about 1/2 slices. Drain and dice the pears and spread them over the bottom of a 8x11 pan. Lay sliced bread at an angle in the pan. Pour over whey. Whisk seasoning and eggs together, add milk and whisk thoroughly. Pour over the top. Let it sit over night. Bake at 375 for 45 minutes.
Friday, November 19, 2010
Crock Pot Cranberry Apple Butter
All content and images are from Mommie Cooks
This is SO yummy - I'm making my second batch today - and I think it'll be lovingly given away whenever possible.
I have to link it here, so I can always find it again.
This is SO yummy - I'm making my second batch today - and I think it'll be lovingly given away whenever possible.
I have to link it here, so I can always find it again.
Ingredients
10-12 Apples, Chopped
3 Cups of Whole Cranberries
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves
4 Shakes of Salt
3 Cups of Whole Cranberries
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves
4 Shakes of Salt
Instructions
Throw it all in your slow cooker and cook it on low for 12 hours. Because I added cranberries, I decided to go ahead and emulsify it smooth.
Servings: 5
Thursday, November 11, 2010
Harvest Cranberry Pork
I made this tonight - a little of this, a little of that... and WOW - it was DELISH!
It was accompanied by roasted butternut squash (a little butter, brown sugar and garlic salt), biscuits and mix greens with pear, feta and candied pecans. Yum yum yum
5 lbs of Country Style Pork ribs (few bones and lots of meat)
1 medium yellow onion diced
1 leek- sliced and diced
1 bell pepper- diced
2 cloves garlic
1 cup fresh cranberries
1/2 cup brown sugar
2 cups of orange juice
1 tbs rosemary
1 packet of lipton onion soup mix
Oil
Heat oil in fry pan. sprinkle 1/2 packet of soup mix in baking dish. Sear sides of the meat till browned. Move to baking dish. sprinkle with remaining soup mix and rosemary. cook onion, leek, garlic and pepper in the same pan/oil, scraping up bits left from the meat. Once veggies are tender, add cranberries, sugar and OJ. Bring to a boil, simmer until most of the cranberries have popped. Pour over baking dish. 400 degrees for an hour or until internal temp reaches 170.
The butternut squash is a definite must have for a side.
It was accompanied by roasted butternut squash (a little butter, brown sugar and garlic salt), biscuits and mix greens with pear, feta and candied pecans. Yum yum yum
5 lbs of Country Style Pork ribs (few bones and lots of meat)
1 medium yellow onion diced
1 leek- sliced and diced
1 bell pepper- diced
2 cloves garlic
1 cup fresh cranberries
1/2 cup brown sugar
2 cups of orange juice
1 tbs rosemary
1 packet of lipton onion soup mix
Oil
Heat oil in fry pan. sprinkle 1/2 packet of soup mix in baking dish. Sear sides of the meat till browned. Move to baking dish. sprinkle with remaining soup mix and rosemary. cook onion, leek, garlic and pepper in the same pan/oil, scraping up bits left from the meat. Once veggies are tender, add cranberries, sugar and OJ. Bring to a boil, simmer until most of the cranberries have popped. Pour over baking dish. 400 degrees for an hour or until internal temp reaches 170.
The butternut squash is a definite must have for a side.
Sunday, June 27, 2010
"Spice of Life" Chili
3 lbs stew beef or top round cut into cubes or thick strips (1" x 2")
3 bottles of Widmer Hefeweizen
2 tbs chopped jalapenos (canned)
2 cloves minced garlic
2 tbs cinnamon powder
2 tbs ground cocoa powder
2 tbs ground cumin
2 tbs Mexican Chili Powder
1 stick butter
2 medium white onions diced
2 yellow bell peppers diced
1 large can of ro*tel tomatoes and chillies (2 quarts, I think)
3 -14 oz cans tomato sauce
1 cup white sugar
3 - 14 oz cans red kidney beans - drained
Marinate meat in beer, jalapenos, garlic, cinnamon, cocoa, cumin and chili powder in fridge for 6-8 hours in the refrigerator. Sear beef on grill (or in fry pan). Reserve marinade.
Melt butter in stock pot. Sautee onions and bell peppers until tender. Add meat and marinade. Bring to a boil for 4 minutes. Add Rotel, tomato sauce. Simmer for 1 hour or more. Add sugar and beans and return to a boil, simmer for 15 minutes. Serve or freeze!
3 bottles of Widmer Hefeweizen
2 tbs chopped jalapenos (canned)
2 cloves minced garlic
2 tbs cinnamon powder
2 tbs ground cocoa powder
2 tbs ground cumin
2 tbs Mexican Chili Powder
1 stick butter
2 medium white onions diced
2 yellow bell peppers diced
1 large can of ro*tel tomatoes and chillies (2 quarts, I think)
3 -14 oz cans tomato sauce
1 cup white sugar
3 - 14 oz cans red kidney beans - drained
Marinate meat in beer, jalapenos, garlic, cinnamon, cocoa, cumin and chili powder in fridge for 6-8 hours in the refrigerator. Sear beef on grill (or in fry pan). Reserve marinade.
Melt butter in stock pot. Sautee onions and bell peppers until tender. Add meat and marinade. Bring to a boil for 4 minutes. Add Rotel, tomato sauce. Simmer for 1 hour or more. Add sugar and beans and return to a boil, simmer for 15 minutes. Serve or freeze!
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