Breakfast
Published by: Maureen
Yield: 2 loves
- 3 eggs
- 2 cups finely shredded zucchini
- 1 cup vegetable oil
- 1 can (8 oz) crushed pineapple, drained
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 1-1/2 tsp ground cinnamon
- 1 tsp salt
- 3/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 1 cup chopped nuts or raisins, optional
- Preheat oven to 350.
- In a large bowl combine the eggs, zucchini, oil, pineapple and vanilla.
- Combine dry ingredients in separate bowl; stir into egg mixture until moistened.
- Fold in nuts and raisins if desired.
- Pour into two greased 8-in x 4-in loaf pans.
- Bake at 350 for 50-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool.
Published: Saturday, January 10th, 2015
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Add honey and rosemary to taste.
- 1 french baguette, sliced
- olive oil
- 1 4 oz container ricotta cheese
- 2 Tbsp honey
- 1 Tbsp rosemary
- Preheat oven to 450.
- Mix together ricotta, honey and rosemary.
- Coat one side of each slice with olive oil using a pastry brush.
- Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
- Spoon ricotta mixture on bread, olive oil side up.
Published: Monday, October 28th, 2013
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- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1 cup creamy peanut butter
- 2 Tbsp milled flax seed
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup milk
- 2 large ripe bananas, mashed
- 1 large egg
- 1/3 cup mini chocolate chips
- Pre-heat oven to 375 degrees.
- Coat mini muffin cups with non-stick cooking spray.
- Combine flour, sugar and peanut butter in large bowl with a fork until even crumbs form.
- Add flax seed, baking powder and salt to flour mixture.
- Stir in milk, bananas and egg until evenly moistened.
- Stir in mini chocolate chips.
- Fill mini muffin cups about 3/4 full.
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean.
- Cool a few minutes before removing from pan and finish cooling on a wire rack.
*Makes 36 mini muffins
Published: Monday, January 28th, 2013
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- 1 cup steel cut oats
- 4 cups water
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin
- 2 tsp pumpkin pie spice
- Add water to a medium sized sauce pan, bring to a boil.
- Stir in oats and reduce heat to medium-low.
- Simmer for 30 minutes.
- Stir in sugar, brown sugar, and pumpkin pie spice.
- Mix in pumpkin and stir well.
Published: Thursday, November 22nd, 2012
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