Thursday, July 31, 2008

Whole Wheat Zucchini Bread

A healthier version of the original. I like that it uses honey and whole wheat.

Whole Wheat Zucchini Bread

6 eggs, beaten
1 cup honey
1 cup packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 cups grated zucchini
1 cup chopped walnuts (optional)

Preheat the oven to 350. Grease three 8x4 inch loaf pans and set aside.

In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.

Bake for 50 to 60 minutes in the preheated oven. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

Banana Oat Breakfast Cookies

I'm always on the lookout for healthy breakfast foods, and I found this recipe for these high-protein breakfast cookies. I made them yesterday and they're actually pretty good. The kids thought they were so-so, but John loved 'em!

Banana Oat Breakfast Cookies

1 large banana, mashed
1/2 cup chunky natural peanut butter (unsweetened/unsalted) OR regular chunky peanut butter
1/2 cup honey
1 tsp vanilla
1 cup regular oats
1/2 cup whole wheat flour
1/4 cup non-fat dry milk powder
2 tsp cinnamon
1/4 tsp baking soda
1 cup dried cranberries or raisins
non-stick cooking spray

Preheat oven to 350. Lightly coat two cookie sheets with nonstick spray. Set aside.

In large bowl, stir together banana, peanut butter, honey, and vanilla. In small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined (will be quite thick). Stir in dried cranberries.

Using a 1/4 cup scoop, drop mounds of dough 3 inches apart on cookie sheet. Flatten with a spatula sprayed with cooking spray.

Bake one sheet at a time for 14-16 minutes, or until browned. Cool on wire racks, and store in air-tight container for up to three days. Freeze for up to 2 months.

*My peanut butter wasn't sweetened or salted, and I think next time I'll add about 1/2 tsp salt. I also thought some dried, flaked coconut would be good in these.

Monday, July 7, 2008

Homemade Strawberry Ice Cream

Oh my good and creamy. I think it tastes exactly like Coldstone!

Homemade Strawberry Ice Cream

1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup sugar
3 egg yolks
3 tablespoons light corn syrup
rock salt

Puree berries until smooth (in blender or food processor). Pour into a large bowl, and set aside.

Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edges of saucepan.

In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup.

Gradually pour the hot cream into the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil.

Pour the cream mixture into bowl with berries, stir well, and refrigerate until chilled.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Laura's Little Maple Cakes

from My Little House Cookbook

Laura's Little Maple Cakes

1 1/4 cups flour
1/2 tsp baking soda
pinch salt
1/2 tsp ginger
2 Tbsp butter
1/2 cup maple syrup
1 egg
1/2 cup sour cream
butter to grease tins

Preheat oven to 375. Melt 2 Tbsp butter in small saucepan over medium heat. Put dry ingredients in one bowl and mix. Combine wet ingredients in another bowl and whisk together. Add the wet to the dry ingredients. Mix quickly, just until thoroughly blended. Grease mini muffin tins (makes 24 minis) and fill using two to scoop the batter, and the other to push it off into the tin. Bake for 12 minutes or until the cakes are a light golden color. When they are cool enough to handle, remove from pan.

Maple Icing

1 cup powdered sugar
1/2 Tbsp butter, softened
pinch salt
1/4 tsp vanilla
1/3 cup maple syrup

Blend sugar, butter, salt and vanilla. Add maple syrup and beat until completely smooth. Decorate each cake by dipping the top of each into the icing and giving it a twist. Turn it right side up, and garnish while the icing is still moist.


sliced strawberry
raspberries or blueberries
dried currants
1/2 seedless grape dipped in sugar
1/8 tsp strawberry jam