Orange Zucchini Bread

TENDER, MOIST AND DELICIOUS

The orange zest in this zucchini bread really gives the bread a pick-me-up. It's very subtle and blends beautifully with the zucchini. This is an unusual combination that really works!

3 eggs

1 cup brown sugar

1 cup white sugar

1 cup oil

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. cloves

1 tsp. nutmeg ( I usually do about 1/2 tsp. of nutmeg)

1 tsp. cinnamon

1/2 tsp. salt

2 cups peeled and grated zucchini

1 tsp. vanilla

1/2 cup chopped nuts

1 cup raisins

Grated rind of 1 orange

Beat eggs; gradually beat in sugars and then oil. Combine dry ingredients; add to first mixture alternately with zucchini. Stir in vanilla, nuts, raisins and grated orange rind. Pour into two greased and floured (8 x 4 x 3 inch ) loaf pans. Bake 1 hour at 325. Let stand 10 minutes; turn onto rack to cool.

Note: Be sure and grease your pans with something like solid Crisco, sprinkle with flour and then dump out any excess flour. If you just spray with Pam the sides don't raise like they should.

Whole Wheat Rosette Rolls

These are my all time favorite whole wheat rolls! They are tender and have a honey sweet flavor. If you tend to shy away from whole wheat, just give these yummy rolls a try. I will give you two methods to make them: 1. by hand and 2. in the bread machine. Either way works great but the bread machine is easier.

HAND MIX METHOD

Put in a bowl:

1 1/2 cups of whole wheat flour

2 1/2 tsp. active dry yeast

_________________________________

Put in pan and heat until warm:

1/2 cup milk

1/2 cup cup sour cream

1/4 cup honey

1/4 cup butter or margarine

1/2 tsp. salt

Add pan ingredients to flour and yeast mixture and then add 2 eggs.

Beat at low speed using electric mixer for 1/2 minutes and then 3 minutes on high speed.

Using a spoon, stir in about 1 1/2 more cups of whole wheat flour and then turn out on a floured surface and knead in rest of four to make a moderately stiff dough that is smooth and elastic. This should take about 8 to 10 minutes. (Total amount of whole wheat four used is about 3 1/2 to 4 cups)

Shape into a ball and place in a lightly greased bowl; turn one. Cover with plastic wrap that has been sprayed with Pam and let rise in a warm place until double (about 1 hour).


Punch down and then divide dough in half. Shape into rosettes. Again, cover pan of rolls with plastic wrap that has been sprayed with Pam and let rise until nearly double (about 30 minutes). Remove plastic wrap and bake in a 375 degree oven for 13 to 15 minutes. Brush with melted butter, if desired.

Makes about 24 rolls.

BREAD MACHINE METHOD

Add to bread machine pan in this order:

First spray pan with Pam.

1/2 cup milk

1/2 cup sour cream

1/4 cup honey

1/4 cup melted butter or margarine

1/2 tsp. salt

2 eggs

Then add 3 1/2 cups whole wheat flour

2 1/2 tsp bread machine yeast

Use only the dough cycle.

The dough should "slap" the sides and start to form a soft ball that turns around. Slowly sprinkle in more flour as needed to get this result. At the end of the dough cycle, put the ball of dough in a greased pan, turn once, and let rise until double. About an hour.

Punch down, let rest a few minutes, and then shape into rosettes.

Cover the pan of rolls with plastic wrap that has been sprayed with Pam. Let rise about 30 minutes and then bake in a 375 degree oven for 13 to 15 minutes. Brush tops with butter.

Good luck!

Debbie

Dilly Bread

Tender and Flavorful--

So Good with Soup!










I visited my Mom and Dad over the weekend and my sisters and I were reminiscing over the Dilly Bread that Mom used to make in a juice can. We loved it and always asked for the "round bread". There is just something fun about eating a round slice of bread, so break out of the mold and bake round!

2 1/2 tsp of dry yeast

1/4 cup lukewarm water

1 cup creamed cottage cheese (heated to lukewarm)

2 Tbsp. sugar

1 Tbsp. instant minced onion, or 2 Tbsp.. finely chopped fresh onion

1 Tbsp. butter or margarine

2 tsp. dill seed

1 tsp. salt

1/4 tsp baking soda

1 unbeaten egg

2 1/4 to 2 1/2 cups all-purpose flour

Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg, and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place, 85 to 90 degrees, until light and double in bulk (about 50 to 60 min.).

Stir dough down. Turn into well-greased, 8-inch round, 1 1/2 or 2 qt. casserole. (or a clean, empty,dry 46 oz juice can). Let rise in warm place until light, 30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes, until golden brown. Brush with soft butter and sprinkle with sea salt. If baking in a can, it will need to cook about 60 minutes. Wait about 15 minutes to remove from the pan and it is easier to get out.

Wishing you a Sunny Day!

Debbie

Daffodils N' Lemon Bread

Daffodils and Lemon bread
bring cheer to any spring day!









This weekend was another soggy and gray day on the Mountain. However, I was thrilled to see the 150 daffodils that we planted last fall in full bloom. They warmed my heart and soul and I found great joy as I watched them gently sway in the breeze. I must thank Donna for the inspiration in planting them. Last year, I passed by her cabin and saw her gorgeous plantings and resolved to follow her example. We were well rewarded with the daffodils cheerful beauty this weekend.

When I saw our yellow daffodils, I thought of Old Fashioned Lemon Bread. This has been a favorite recipe for many years and I pulled it out this weekend. It also gave us a pick-me-up on a rainy day. The bread is sweet and the glaze is pucker-power tart. Kind of like spring. A nice warm sweet day followed by a pucker-power tart day. So, Daffodils and Old Fashioned Lemon bread are the perfect spring combination.

1 1/2 cups flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt

2 lg. eggs
1/2 cup milk
1/2 cup salad oil
2 tsp lemon zest

Mix flour, sugar, baking powder and salt in a large bowl.

In a small bowl, beat eggs, milk, oil and fresh lemon zest until blended.

Add egg mixture to flour mixture and stir just until blended. The key to fantastic quick breads is not to overmix. Just mix until ingredients are barely blended. Pour batter in one greased and floured 5 x 9 loaf pan or two small 3 x 6 loaf pans.

Bake 350 degrees for 40 to 45 minutes

As soon as the bread comes out of the oven, leave the bread in the pan and poke holes all over the top and then drizzle warm glaze over the loaf. Do this process on a rack with a pan underneath to catch any glaze that overflows.

Let the bread cool in the pan on a rack for about 10 minutes and then turn out onto the rack and let cool completely.

Glaze:

4 Tbsp. fresh lemon juice
1/3 cup sugar

Put in a small saucepan and gently heat until sugar dissolves. Keep warm and then drizzle over hot loaf. This is a pretty tart glaze but I love it paired with the sweet bread.




It really is worth it to invest a few dollars and get a "zester". This little tool just takes the outside citrus layer off and doesn't get the white, bitter part of the lemon skin. Well worth the investment.

Do use shortening to grease your pans and then sprinkle with flour and tap out any excess. If you just spray with Pam, I have found that the loaves bake uneven. I had much better results with grease and flouring.

Use a toothpick and poke holes all over the top of the hot bread.





Drizzle hot lemon syrup over the hot bread and then put on a cooling rack and let cool for about 10 minutes.






Let the bread cool completely and then cut and enjoy!



Write note to yourself!

Next fall, buy and plant daffodils!!!






Happy Spring!

- Debbie-

Shepherds Sage Bread

"I am the good shepherd: the good shepherd giveth his life for the sheep."

John 10:11







This Easter I contemplated what type of recipe to submit. I considered several favorite desserts, twisted wreath breads with red eggs baked in them, and rolls in the shape of a lamb. However, none of these things reflected what my heart feels at this sacred season. So it is that I chose to share a simple shepherds bread, for Christ is the good shepherd, who indeed did lay down his life for all of us.

1 1/4 cups water
2 Tbsp. olive oil
3 cups flour
4 tsp. sugar
2 tsp. dried rubbed sage
1 1/4 tsp. salt
2 tsp. bread machine yeast

Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet. I only use the mixing cycle on my machine which takes about 30 minutes. When the mixing is finished and the machine has stopped, take the dough out and put it in a bowl that has been sprayed with Pam and cover with plastic wrap that has been sprayed with Pam. Let rise until double. Punch down dough and then shape in a ball and put on a baking stone or cookie sheet that has been sprinkled with corn meal. Cover with the plastic wrap again and let raise until doubled. Remove wrap and bake in a 375 degree oven.

The sage just gives this bread a gentle herb flavor and is not overpowering. I also love the subtle flavor of the olive oil.

Mixing Tip: Spray your bread machine pan with Pam and the dough hardly sticks to the sides at all. Consequently, I think it gets a better kneading.

-Debbie -

Yam Biscuits

Not quite a biscuit, Not quite a cookie,
Just tender and good!

These are fun and unusual. They really are a cross between a biscuit and a soft cookie. They have a mild, sweet flavor that is different and very delicious. My husband really likes them!

1 egg

1/3 cup butter or shortening ( I like the flavor of butter)

1 cup cooked,cooled and mashed yams

2 Tbs. sugar

1 cup flour

2 tsp. baking powder

1/2 tsp. salt

Mix egg, butter, and yams in a bowl until fluffy. Gradually stir in sugar. Mix together flour, baking powder, and salt and then add into yam mixture. ( I use a hand mixer) Blend well and drop by tablespoons or cookie scoop onto lightly greased cookie sheet. Bake at 375 until done, 10-20 minutes. They will be lightly browned on the bottom. Check after 10 minutes for doneness.

Optional Topping: My son likes the topping on but I like them just as well plain.

2 Tbs. butter

1 Tbs. brown sugar

Microwave in a bowl for a few seconds and then drizzle over the hot biscuits. It will be sticky for a few minutes but dries when cool.

Contributor: Debbie

Sweet Dinner Rolls

Easy, sweet, and delightful!

I was out of Terrels frozen rolls for Sunday dinner so I thought I'd give Deb's recipe a try. They were really fast and easy. I mixed everything up about 20 minutes before I left for church. When I got home, I rolled them out into 2 1/2 dozen clover leaf rolls. They only need to raise about half an hour and then they are ready to bake. For me, this is a "keeper" recipe.

1/2 cup warm water
3 1/2 tsp. active yeast
1 Tbs. sugar
Dissolve yeast and sugar in the warm water - stir until well mixed- set aside
2 cups hot milk
1 stick melted butter or margarine
1/2 cup & 1 Tbs. sugar
1 egg
1 tsp. salt

Mix well then add 6 cups of flour. Mix together to help cool down the milk. Then add the yeast mixture. Dough will be sticky -cover with a towel and let rise in a warm place for about an hour. Punch down dough (you may add up to 1 more cup of flour until the dough is no longer sticky) Form dough into any kind of rolls you would like. Place in greased pans, cover and let rise another 1/2 to 1 hour.

Bake at 350 degrees for 30 minutes (depends on your oven and how many pans of rolls you made.)

Contributor: Debby

Angel Biscuits

The men will run to the breakfast table for these light, fluffy biscuits. This is an interesting mix of a normal biscuit, and a yeast roll. Very fast to make, and almost as good as dinner rolls when you are in a hurry.

1 pkg dry yeast (1 Tbs)
1/4 cup warm water
2-1/2 cups flour
1 tsp baking powder
1 tsp salt
1/8 cup sugar (2 Tbs)
1/2 cup shortening
1 cup buttermilk

Preheat oven to 400 degrees. Let the yeast dissolve in warm water and set aside. Mix all the dry ingredients together in the order listed. Cut the shortening into dry mixture until it resembles coarse meal. Stir in the buttermilk and yeast. Throughly blend. The dough can be refrigerated or can be kneaded lightly (dough is sticky) After removing from refrigerator, let it rest at room temperature to allow to rise. Roll out on floured surface (or between wax paper sheets) Cut out with biscuit cutter or a drinking glass. Place biscuits on greased baking sheet and let rise a little before baking. Bake for 12 to 15 minutes. (If you like biscuits and gravy - this is a good recipe to use)

Contributor: Anne (Debbie's Friend) I'd also like to thank Anne for helping me set up this blog. Without her, it would not have been possible!