Monday, July 19, 2010

The Best Zucchini Bread

  • 2 cups all-purpose flour
  • 1 cup wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (opt)
  1. Grease two 8x4" pans. Preheat oven to 325*.
  2. Sift flours, salt, baking powder, soda, cinnamon and nutmeg together.
  3. Beat eggs, oil, applesauce, vanilla and sugars together. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 50-60 minutes, or until toothpick comes out clean. Cool in pan on rack for 20 minutes. Remove the bread from the pan and completely cool.

Wednesday, July 14, 2010

Campfire Cherry Pie

  • 1 Iron campfire sandwich maker or as many as needed.
  • Cherry Pie Filling in the Can, more than one can may be needed.
  • White Bread as many loafs or slices needed for eaters.
  • Butter
  1. Butter two pieces of bread on the outside only. 
  2. Place first piece of bread in iron maker with butter side down. 
  3. Then place about 2 spoonfuls or amount satisfying to you of cherry filling on bread. 
  4. Then place the other piece of bread on the cherry filling with butter on top. 
  5. Close the iron sandwich maker and roast over an open fire, flipping sides while checking the cherry pie.
  6. When both outer sides of the bread are toasted, your cherry pie is complete and ready for removal. Sprinkle some powdered sugar on top and ENJOY!

Honey Soy Baked Chicken

  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 5 tablespoons honey
  • 4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fresh ground pepper
  • 3 pounds (approximately) chicken thighs (or preferred chicken meat)
  • salt and pepper to taste
  1. Preheat oven to 425°F.
  2. Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
  3. Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator.
  4. When ready to cook, in a baking dish, bake chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.

We love this recipe!

    Cherry Chocolate Ice Cream Floats

    • 1 cup water
    • 3/4 cup sugar
    • 2 cups carbonated water, chilled
    • 3 tablespoons maraschino cherry juice
    • Chocolate syrup
    • 14 scoops chocolate ice cream
    • Whipped cream in a can
    • 7 maraschino cherries
    1. In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer for 5 minutes. Cool. Stir in carbonated water and cherry juice.
    2. Drizzle chocolate syrup in each of seven chilled glasses. Place two scoops of ice cream in each glass. Pour carbonated water mixture over ice cream; top each with whipped cream and a cherry. Serve immediately. Yield: 7 servings.