Tuesday, May 3, 2011

Zucchini Bread

Zucchini Bread (recipe handed down to me by Grandma Johanna Palmer)

3 eggs
1 cup oil
2 1/4 cups sugar
2 cups shredded zucchini (do not peel)
3 tsp. vanilla

3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
2 tsp. cloves 
1 tsp. salt
Chopped Nuts - optional
Pour into 2 greased bread loaf pans or a 9x13 cake pan.
Bake:  45-60 minutes at 350 degrees (depending on size of pan)

Done when inserted knife comes out clean.

You can eat this right out of the oven or cool it and add some icing on top.  I personally like to freeze it and slice it after it's been frozen. There's something about the freezing process that makes this bread even yummier to me.  

TIPS:  If the bread looks like it didn't cook long enough, my trick is to place it in the freezer and serve it semi-frozen. If it looks like it may have over-cooked, try putting a layer of cream cheese frosting on top or you can drizzle a little homemade icing (powdered sugar mixed with milk) over the top to moisten it up. This works well for banana bread as well.

6/26/11 I baked a batch of this in the convection oven. It seems overcooked at 50 minutes. Next time, will watch it more closely and cook less time. The convection oven is great though! 

Swedish Pancakes

Swedish Pancakes

Make the night before you want to cook them:
2 cups milk
3 eggs
1 cup flour
2 tablespoons sugar

Mix and refrigerate overnight.  Get your griddle hot. This is a very thin pancake so you must watch it carefully. When finished cooking, put your favorite fruit or powdered sugar in the middle and roll them up like crepes. 

I love these!!!

Shrimp Cheese Fondue

Shrimp Cheese Fondue (given to me by Steve Smith)

1 eight oz. package of cream cheese
1 can Cream of Shrimp soup
1/2 cup sour cream
1 tsp. horseradish
1/4 tsp. Worchestershire Sauce

Heat cheese until softened, blend in soup, sour, radish and Worchestershire Sauce.  Garnish with shrimp.

Dip bread cubes in fondue.  May use vegetables also.

NOTE: This is so easy to make and it's soooooo good! Don't leave out the horseradish ~ it really gives this fondue it's "zip".   I haven't had this in years ... just found my old recipes. I think I'll try this with some fat-free or at least fat-reduced products.

Shrimp Quiche

Shrimp Quiche (recipe given to me by Lenora "Tobey" Smith on April 25, 1983)

1 pie shell (store-bought or make your own)
1 can drained shrimp
1/4 cup diced  green onion
4 oz. shredded Swiss cheese

Put the above ingredients in the pie shell.

MIX:  2 eggs with fork, add 1/3 cup of milk or cream, 1/2 cup mayonnaise, mix together until smooth. (Salt & pepper to your taste) Pour mixture over shrimp.

Bake at 400 degrees fro 30 to 40 minutes until knife comes out clean.

Let quiche set for 10 minutes before serving.

This may be the best thing my sister-in-law, Tobey, ever made!  I haven't made it in a long time. Gene doesn't like quiche but I might make this just for myself!!  Enjoy with a tossed green salad. 

NOTES: I might add just a little fresh jalapeno to this.

Sunday, May 1, 2011

Chocolate No Bake Cookies

Chocolate No Bake Cookies

In large saucepan:

2 cups sugar
1 stick butter or margarine
3 tbls. cocoa
1/2 cup milk

Bring to a boil, remove from heat and add:

1 cup peanut butter
1 tsp vanilla
3 cups Quick cook oatmeal

Mix well, drop by teaspoon onto wax paper and cool.


Roll Out Cookies

ROLL OUT COOKIES (recipe from Adelle Smith)

1 cup margarine
1 cup sugar
1 large egg
2 tsp. baking powder
1 tsp. vanilla extract
2 3/4 cups flour

Preheat oven to 400 degrees. Cream butter and sugar. Beat in egg and vanilla. Add baking powder and flower, one cup at a time. The dough will be stiff.  DO NOT chill dough.

Roll on floured surface and cut with cookie cutters. Bake on ungreased cookie sheet on top rack of oven for 6 to 7 minutes or until cookie are lightly brown.

When cook ice cookies with canned or homemade icing.  These are awesome!!