Zucchini Bread

April 9, 2011

Zucchini Bread


1 ½ Cups Unbleached Flour

¾ Cups Sugar

2 ¼ Teaspoons Baking Powder

½ Teaspoon Cinnamon

½ Teaspoon Salt

1/3 Cup Olive Oil

2 Large Eggs

1 ½ Cups Shredded Zucchini

1 Teaspoon Vanilla

Preheat oven to 350° F.  Grease an 8 ½ x 4 ½ inch metal loaf pan.  In a large bowl mix together flour, sugar, baking powder, cinnamon and salt.  In a medium bowl mix together oil, eggs and zucchini.  Stir wet mixture into flour mixture just until flour is moistened.  Pour batter into prepared pan.  Bake for 1 hour and 10 minutes or until toothpick comes out clean.  Remove from oven and cool in pan on a wire rack for 10 minutes.  Remove from pan and cool completely on wire rack.  Makes 1 loaf – Approximately 12 slices

Herb Cheddar Scones

February 15, 2011

Herb Cheddar Scones


3 Cups Unbleached Flour

2 Teaspoons Chopped Fresh Rosemary, Dill or Chives

1 Teaspoon Baking Soda

¼ Teaspoon Salt

½ Cup Butter

½ Cup Shredded Sharp White Cheddar Cheese

½ Cup Heavy Cream

1 Large Egg

1 Tablespoon Olive Oil

1 Tablespoon Sea Salt

Preheat oven to 400° F.  Line 2 baking sheets with parchment paper.  In a large bowl, combine flour, herbs, baking soda and salt.  Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.  Stir in cheese and mix well.  In a small bowl, whisk together cream and egg and add to flour mixture.  Stir until dry ingredients are moistened.  On a lightly floured surface, roll dough to ½ inch thickness.  Using a 3 inch round cutter, cut scones and place on baking sheet.  Brush scones with olive oil and sprinkle with sea salt.  Bake 12 minutes or until lightly browned.  Makes about 12 scones

Victoria’s Banana Bread

February 5, 2011

Victoria’s Banana Bread


1 ½ Cups Unbleached Flour

1 Teaspoon Cinnamon

½ Teaspoon Baking Soda

½ Teaspoon Salt

¼ Teaspoon Baking Powder

¼ Teaspoon Nutmeg

1 Beaten Egg

1 Cup Sugar

¼ Cup Molasses

3 Ripe Bananas

¼ Cup Olive Oil

Preheat oven to 350° F.  Grease bottom and sides of 8x4x2 inch loaf pan and set aside.  In a medium bowl combine the flour, cinnamon, baking soda, salt baking powder and nutmeg.  Make a well in the center of the flour mixture and set aside. 

In another medium bowl combine egg, sugar, bananas, molasses and olive oil.  Add banana mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).  Spoon batter in prepared loaf pan. 

Bake in preheated oven for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.  Remove from oven and cool on a wire rack for 10 minutes.  Remove from pan and cool completely.

Blueberry Scones

December 21, 2010

Blueberry Scones


3 Cups Self Rising Flour

½ Cups Plus 1 ½ Tablespoons Sugar

¾ Cup Chilled Unsalted Butter – Cut Into ½ Inch Cubes

1 ½ Cups Dried Blueberries

1 Cup Plus 1 Tablespoon Buttermilk

1 ½ Tablespoons Finely Grated Lemon Peel

Move oven rack to middle shelf and preheat oven to 425° F.  Grease or line baking sheet with parchment paper.  Whisk self rising flour and ½ cup sugar in a large bowl.  Using fingertips, rub in chilled butter until pieces are size of small peas.  Add dried blueberries and toss to coat.  Mix 1 cup buttermilk and finely grated lemon peel in measuring cup.  Pour buttermilk mixture into dry ingredients and stir until dough begins to form.  Transfer dough to lightly flour work surface and gather together.  Knead dough briefly.  Divide dough in half and for each half into ball and flatten into 1 inch thick disk.  Cut each disk into 6 wedges.  Transfer scones to prepared baking sheet, spacing 1 inch apart.  Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 ½ tablespoons sugar.  Bake for about 25 minutes or until scones are golden brown on top and toothpick inserted into center comes out clean. When done remove from oven and cool a bit.  Eat warm with butter.

Pumpkin Gingerbread

December 19, 2010

Pumkin Gingerbread


3 Cups Sugar

1 Cup Olive Oil

5 Eggs

2/3 Cups Water

15 Ounces Pumpkin Puree

2 Teaspoons Ground Ginger

1 Teaspoon Ground Allspice

1 Teaspoon Ground Cloves

1 Teaspoon Ground Cinnamon

1 Teaspoon Salt

3 ½ Cups Unbleached Flour

2 Teaspoons Baking Soda

½ Teaspoon Baking Powder

Preheat oven to 350° F.  Grease two 9×5 inch loaf pans.  In a large mixing bowl, combine sugar, oil and eggs.  Beat until smooth.  Add water and beat until well blended.  Stir in pumpkin, ginger, allspice, cinnamon and cloves.  In a medium bowl, combine flour, soda, salt and baking powder.  Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.  Divide batter between prepared pans.  Bake in preheated oven for about an hour or until done.  Remove from oven and cool on wire rack.  Super yummy and super comforting.


November 14, 2010


Pre-heat Oven to 400°

Grease 2 Quart Baking Pan


1 Cup Ground Organic Cornmeal

½ Cup Unbleached Flour

¾ Teaspoon Salt

1 Tablespoon Baking Powder

½ Teaspoon Baking Soda

3 Large Eggs

1 Cup Buttermilk

½ Cup Plain Yogurt

½ Cup Honey

3 Tablespoons Butter

In a large bowl, mix cornmeal, sift unbleached flour; add salt, baking powder and baking soda.  In a separate bowl, mix together eggs, yogurt, buttermilk, butter and honey.  Next, pour wet mixture into cornmeal mixture and lightly stir.  Make sure not to over mix!

Pour batter into prepared baking dish and bake for 35 to 40 minutes or until golden brown.  Cool in the pan or serve warm.  Makes 10 servings.

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