Zucchini Bread

This recipe base is from Better Homes & Gardens Cookbook but I added a few things.

NOTE to self, triple this and it makes two big loaves and two small loaf pans (the matching set of small loaf pans, round the allspice, nutmeg and clove up to 1 tsp total if tripling)

Recipe as is makes one loaf, 8x4x2. Or two smaller loaves, or four mini loaves. May be doubled easily for more loaves.

2017 Note to self:  USE CAST IRON LOAF PANS!
Also, after shredding the zucchini in the salad shooter, drape a dishcloth or three layers of paper towel in a large bowl.  Place shredded zucchini in it, sprinkle with a bit of sale, let sit for 30 minutes and squeeze out excess water.  Results in a more uniform bread.

1-1/2 cups all purpose flour

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp clove

1/4 tsp nutmeg

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

1 beaten egg

2 tsp vanilla

1 cup sugar

1 cup unpeeled zucchini, finely shredded or ground

1/4 cup cooking oil

1/2 cup chopped walnuts if desired (we don't add the nuts)

Preheat oven to 350. Grease the bottom of the pan (s) and up the sides. I use shortening, not cooking spray. In your mixer combine flour, cinnamon, allspice, clove, nutmeg, baking soda, baking powder and salt. Stir to combine. Make a well in the flour mixture. In a separate mixing bowl stir together egg, vanilla, sugar, zucchini, and oil. Add zucchini mixture all at once to the flour and mix just until moistened, batter will be slightly lumpy. Fold in nuts if desired.

Spoon into loaf pan(s). Bake 50-55 minutes (less for the small mini loaves, watch them carefully! I think they were done in 30 mins). Loaf(s) are done when toothpick inserted comes out clean. Cool on racks for 10 minutes. Loosen sides with straight spatula and turn loaves out. Cool before slicing. Unliced bread freezes well in freezer bags (remove as much air as possible from the bags).

***Note: Zucchini can be ground or grated and then frozen, but it the ice crystals in the freezing process damage the pulp a little so it releases more water when it's thawed. This is ok, but the water must be drained off when it's thawed and the zucchini measured after it's thawed and drained. ***

Pull Apart Sticky Buns (Aunt Shirley Asper's)

My kids die for these! Make the night before you want to bake them for breakfast.

18 frozen rhodes rolls (don't try and do more, this is experience talking here...)

One 3 oz. butterscotch pudding mix (the COOKED kind, NOT INSTANT)
1 cup brown sugar
1/2 cup margarine or butter
1/4 tsp cinnamon
Any kind of nuts if desired (we aren't fans of nuts, so we don't)

Before you go to bed, spray a bundt pan with Pam. Layer the rolls and nuts in the bundt pan. Sprinkle them with the butterscotch pudding mix packet, set aside. In a small saucepan, melt the margarine and brown sugar together, add the cinnamon and combine. Drizzle this mixture on the rolls. Cover very loosely with plastic wrap. Let set overnight. Rolls will raise and will fill the pan. Bake in the morning 350 degrees for 30 mins. Cover the top with foil if they start to brown too much or you can turn it down to 325 after 15 mins and keep watching them.

Buttercream Frosting

Buttercream Frosting

I think I got this from Wilton back in the days when I did wedding cakes...excellent basic icing. I always use butter, not margarine, because the flavor is better and it's more consistent. Can be colored easily with paste or liquid color. This covers a jelly roll pan of banana bars, double the recipe for larger cakes.

1 stick butter, very soft
1/2 bag powdered sugar
1 tsp good vanilla
1 tbsp milk

Add butter to mixer and blend with the vanilla and milk. Add the powdered sugar and mix, add more milk if needed to thin it up a little.

Banana Bars

This is a great way to use up over-ripe bananas! Very moist and everyone loves them.

1/2 cup butter (one stick, softened)
1-1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 tsp baking soda
3 medium or 2 large bananas, mashed

Cream butter and sugar in your mixer. Add eggs,sour cream and vanilla. Mix in dry ingredients, then add bananas and mix together. Pour into a jelly roll pan that is sprayed with Pam or baking spray.

Bake 350 degrees for 25 minutes. cool completely and frost with buttercream (recipe on this blog) or cream cheese frosting.

Brown Sugar Frosting

My husband's favorite icing for a chocolate cake! He loves this. Makes enough to cover one 13x9 cake in the pan. This should not be made ahead, so make sure the cake is cooled enough to frost before starting this recipe...

1 cup packed brown sugar
1 stick butter
1/4 cup milk
2 cups powdered sugar

Place powdered sugar in mixing bowl.
In a saucepan, combine the brown sugar and butter. Heat, stirring to mix together. bring to a simmer and cook for two minutes to combine and dissolve sugar. Add the milk, stir to combine, remove from heat.

Pour brown sugar mixture into the powdered sugar in the mixer. Beat until smooth and creamy, ice cake while frosting is warm, as it will harden slightly upon cooling.

Chocolate Cake

Shhh...don't tell your kids there's mayonnaise in this cake. Best chocolate cake!

2 cups flour
2/3 cup cocoa powder
1-1/4 tsp baking soda
1/4 tsp baking powder

3 eggs
1-2/3 cups sugar

1 tsp vanilla
1 cup mayonnaise
1-1/3 cup water

Measure dry ingredients (flour, cocoa, soda and baking powder) in a separate smaller bowl and stir together, set aside.
In mixer, combine eggs, sugar, and vanilla, mix together at medium speed then add mayonnaise and mix on low until combined.
Add flour mixture alternately with water, beginning and ending with dry mixture. Pour into a prepared 13x9 cake pan (sprayed with Pam is ok).
Bake at 350 for 30-35 minutes, until firm in center.