Lemon Bread

Ingredients:

• 1-1/2 c. flour 

• 1/2 t. baking soda

• 1/2 t. baking powder

• 1/2 t. salt

• 3 eggs

• 1 c. sugar

• 2 T. softened butter

• 1 t. lemon extract

• fresh lemon zest from 2 lemons

• juice of 2 lemons (or 1/3 c lemon juice)

• 1 t. vanilla

• 1/2 c. oil

Icing:

• 1 c. powdered sugar 

• 2 T. milk 

• 1 T lemon extract

Instructions:

1. Whisk together flour, baking soda, baking powder and salt in a bowl.

2. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

3. Pour wet ingredient into the dry ingredients and blend until smooth.

4. Add oil and mix well.

5. Pour batter into a well greased 9x5-inch loaf pan.

6. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of bread comes out clean. Cool completely. 

7. Make the lemon icing by combining all the icing ingredients. Use a whisk or an electric mixer to blend well. 

8. Frost the top of the bread with the icing, allowing some to drizzle down the sides. 

9. Allow icing to set before slicing.

Zucchini Bread in Canning Jars

Ingredients:

 

2 c. sugar

 

1 c. canola oil

 

3 eggs

 

2/3 c. water

 

1 t. vanilla

 

 3 1/4 c. flour

 

1 t. baking powder

 

1 t. Baking soda

 

1/2 t. Salt

 

1 1/2 T. Cinnamon

 

1- 1/2 t. Allspice

 

3 c. grated zucchini

 

1 c. Chopped nuts OR chocolate chips

 

Instructions:

Preheat oven to 325°.

Prepare Pint-Size LARGE MOUTH canning jars by sterilizing and then either spraying with canola oil spray or "greasing" w/ butter.

In large bowl cream sugar and oil with electric mixer.

Add eggs and mix well.

Add water and vanilla. Mix well.

Place dry ingredients in a separate large bowl and blend with a whisk.

Add creamed ingredients to dry ingredients and blend completely.

Pour one cup of batter into prepared jars.

Do not use more than one cup or batter will overflow and jar will not seal.

Place jars evenly spaced on a cookie sheet.

Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.

Remove jars from oven one at a time.

Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for one year.

Makes 6 jars.

#1 Bread Pudding w/ Vanilla Sauce

Ingredients:

2 cups white sugar

5 large beaten eggs

2 cups milk

2 teaspoons vanilla

3 cups stale bread, cubed or torn apart

1/2 cup packed brown sugar

1/4 cup (1/2 stick) butter, softened

1/2- 1 cup raisins

 

For the sauce:

1 cup white sugar

1/2 cup (1 stick) butter, melted

1 egg, beaten

2 teaspoons pure vanilla extract

1/4 cup cream (Flavored coffee creamer is excellent)

 

Directions:

Preheat the oven to 350 degrees F.

 

Grease a 13 by 9 by 2-inch pan and place cubed bread in the pan.

 

Mix together sugar, eggs, and milk in a bowl; add vanilla.

 

Pour over cubed bread and let sit for 10 minutes.  In another bowl, mix and crumble together brown sugar, butter, and raisins.

 

Sprinkle brown sugar mixture over the top of the bread mixture and bake for 35 to 45 minutes, or until set.

 

For the sauce:

Mix together the sugar, butter, egg, and vanilla in a small saucepan over medium/low heat. Stir together until the sugar is melted. Add the cream, stirring well. Pour over the bread pudding or serve individually. Best served warm.

 

Copycat Recipe - {*McDonalds' Caramel Frappe}

Ingredients

THE MIX:

• 1/3 - 1/2 cup instant coffee granules
(Depending on your "strong-coffee" preference)
• 1 c. powdered milk
• 1 c. powdered non-dairy creamer
• 1 pkg instant butterscotch pudding
• 1 c. sugar
• 1/4 tsp. salt
(*Store mix in airtight container.
1/2 cup of mix = one serving)

~ * ~ * ~ * ~

To make a Latte--->
Combine in blender:

• 1/2 c. MIX:
• 1 1/2 c. crushed ice
(About 15 cubes depending on the size of the cube)
• 1/2 c. milk
• 3 Tbsp caramel syrup

Process on high until smooth. Pour into glass(es).

~ * ~ * ~ * ~ * ~

Don't forget the "GreatValue" canned whipped-cream topping {or similar generic nitrogen- or isobutane-propelled sweetened whipped cream}. Drizzle with more caramel sauce.

Make a MOCHA LATTE, by substituting 1/2 c. unsweetened cocoa powdered for the instant pudding mix. Top with chocolate syrup!

Chocolate Zucchini Bread

Ingredients:
• 2 (1 oz.) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup canola oil
• 2 cups grated zucchini
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 - 14 oz. bag semi-sweet chocolate chips

Instructions:
• Preheat oven to 350 degrees. Lightly grease two 9" x 5" loaf pans

• Using microwave or double boiler, melt unsweetened chocolate stirring occasionally 'till smooth.

• In large bowl, thoroughly combine the eggs, sugar, oil, grated zucchini, vanilla and melted chocolate.

• Stir in the flour baking soda, salt and cinnamon. Blend well.

• Fold in the chocolate chips.

• Pour equal portions of the batter into the two prepared loaf pans.

• Bake for 60 - 70 minutes, or until toothpick comes out clean.

Snickers® Bar/Apple Salad

Ingredients
• 6 Granny Smith apples (cored and cubed)
• 3/4 cup cocktail peanuts
• 8 oz. can crushed pineapple (drained)
• 5 - 6 regular size Snickers® bars (cut into small pieces)
• 1/2 cup butter or margarine (softened)
• 1 cup powdered sugar
• 12 oz. whipped topping (CoolWhip®)

Instructions
• In a large bowl, mix together the apples, peanuts, pineapple, and Snickers®.
• Blend the butter and powdered sugar together thoroughly.
• Fold whipped topping into butter and powdered sugar mixture.
• Pour the topping over apple mixture and combine gently.

Chocolate Chip Pound Cake

Ingredients

3 1/2 c. flour
1/2 tsp. salt
4 eggs
4 egg yolks
1 Tbsp vanilla
1 1/2 c. butter (3 sticks) softened
2 c. sugar
1 bag (12 oz.) semisweet ch. chips

Instructions
• Preheat oven to 325º.

• Coat 2 loaf pans with non-stick cooking spray; dust with flour and set aside.

• Combine flour and salt and set aside.

• Beat eggs and egg yolks together with wire whisk; add vanilla and set aside.

• Mix butter and sugar together on medium/high speed for about 5 minutes until very light and fluffy.

• Reduce speed of mixer and gradually add egg mixture. Increase speed to medium/high and beat 3-4 minutes until light and fluffy.

• Reduce speed of mixer to low and gradually add the flour mixture and beat until just blended.

• Stir in chocolate chips by hand.

• Divide batter between the two prepared pans.

• Bake at 325º for 1 hour and 15 minutes or until toothpick comes out clean.

• Cool completely before cutting into slices.

Black-Out Chocolate Cake

Ingredients

FROSTING:
1 1/4 c. granulated sugar
3 Tbsp. cornstarch
3 c. whole milk
6 oz. unsweetened chocolate (chopped)
1 tsp. vanilla

CAKE:
4 oz. bittersweet chocolate (chopped)
1 tsp canola oil
2 c. flour
1/2 c. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter (softened)
1 c. granulated sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk

Instructions
FROSTING:
• In a heavy saucepan, whisk sugar and cornstarch. Gradually add milk, whisking constantly to keep mixture from getting lumpy.

• Transfer saucepan to stovetop and heat over medium heat, stirring constantly w/ wooden spoon. Bring to a simmer, then add chocolate.

• Cook 3 minutes or until chocolate is melted. Stir in vanilla.

• Pour into a bowl and cover surface with plastic wrap. Refrigerate until cold, about 4 hours or overnight.

CAKE:
• Preheat oven to 350º.

• Coat two 8" round baking pans w/ cooking spray. Line bottoms with wax paper and spray the wax paper.

• Microwave chocolate and oil for 1 min. and stir until smooth in 15 minute increments if needed. Cool slightly.

• In large mixing bowl, mix flour, cocoa power, baking powder, baking soda and salt.

• In another large bowl, beat butter and sugars on medium speed until well combined.

• Add eggs one at a time and beat well after each. Beat in the melted chocolate and the vanilla.

• On low speed, beat flour mixture into the butter mixture, alternating with the buttermilk. Blend thoroughly.

• Pour into pans. Bake at 350º for 30-35 minutes until toothpick inserted comes out clean.

• Cool completely.

• Cut each cake layer in half horizontally for a total of 4 layers.

• Crumble 1 cake layer into crumbs and set aside.

• Place one cake layer on serving platter and spread w/ 1 cup frosting.

• Top with another cake layer and repeat spreading 1 cup of frosting.

• Top with last layer and use remaining frosting on the top and sides of the cake.

• Sprinkle cake crumbs over top and side of cake, pressing gently to adhere.

Flourless Chocolate Cake

Ingredients

• 8 eggs (cold)
• 1 pound semisweet chocolate, chopped
• 1 cup REAL unsalted Butter, cut into pieces
• Powdered sugar for dusting

• Optional: 1 cup Andes® Creme de Menthe Baking Chips

Instructions
• Heat oven to 325°

• Spray an 8 1/2" springform pan with cooking spray and wrap the pan's bottom & sides with tin foil

• Put on a kettle of water to boil.

•Beat eggs with a hand mixer for 5 minutes or until the eggs have double in volume.

• Combine the chocolate and butter and heat in microwave at 50% power for 4 - 5 minutes, stirring several times until mixture is melted and smooth.

• Fold the eggs into the chocolate mixture and combine well.

• Fold in mint chips if using them.

• Pour batter into prepared springform pan and place entire pan into a large roasting pan. Pour boiling water into roasting pan until it comes halfway up the outside of the springform pan.

• Bake at 325° for 45 minutes or until toothpick comes out clean.
• Cool completely. Remove from springform pan. Dust with powdered sugar before serving.

Frozen Oreo Dessert . . .

Ingredients

15 oz. pkg. Oreo cookies
1/3 c. melted butter
1/2 gal. vanilla ice cream
1 (16 oz.) can or jar fudge ice cream topping
9 oz. Cool Whip or Reddi-Whip

Instructions

Crush cookies a few at a time and mix with melted butter. Reserve 2 cups for topping of dessert. Spread remaining crumb mixture evenly over bottom of a 9 x 13 inch pan. Slice ice cream and place over crumb crust. Top with fudge and then Cool Whip (or decorate with the Reddi-Whip). Sprinkle remaining crumbs over all. Cover and place in the freezer. Serves 15.

Sometimes I allow the ice cream to melt slightly before topping with the fudge.
Then I can blend the oreo pieces into the ice cream a little.

-- My brother Davidjay requests this every year for his birthday.
I personally think it's even better if you substitute chocolate-mint ice-cream.

the Chocolate Cake!

Ingredients:
• 1 (18 oz.) pkg. chocolate cake mix
• 1 (3.4 oz.) pkg. instant chocolate pudding mix
• 4 large eggs
• 1 Tbsp instant coffee
dissolved in 3/4 c. warm water
• 1/2 cup canola oil
• 1/2 cup sour cream
• 2 cups white chocolate chips
• 1 cup semi-sweet chocolate chips
• 6 Tbsp milk (divided)

Instructions:
• Preheat oven to 350 degrees. Lightly grease a 12 cup bundt cake pan.

• Combine cake mix, pudding mix, eggs, coffee mixture, oil and sour cream in a large bowl; beat with an electric mixer on high for about 2 minutes.

• Pour the batter into the prepared pan and bake for 40 minutes or until toothpick comes out clean.

• Cool cake completely.

• For icing/glaze: combine white chocolate chips and 4 Tbsp milk. Microwave on medium power at 30-second intervals until chips are completely melted. Stir well.

• Pour warm glaze over cooled cake.

• Melt semi-sweet chocolate chips with 2 Tbsp milk in the same way.

• Pour melted chocolate into a zip-lock bag and close.

• Cut the very corner of the zip lock bag to create a piping bag.

•Drizzle/pipe the chocolate atop the white icing.

#2 Bread Pudding w/ Rum Sauce

INGREDIENTS:
6-8 slices old bread (or hamburger/hot-dog buns)
1 tsp. cinnamon
1/2 cup raisins
1/2 cup chopped nuts (walnuts or pecans)
2 Tbsp. melted butter or margarine
4 eggs
1/2 cup sugar (or slightly more Splenda)
2 cups milk (or cream - we use goat milk)
1 tsp. vanilla (or rum) extract

SAUCE:
1/4 cup butter or margarine
1/2 cup whole milk or cream (we use goat milk)
1/2 cup packed dark brown sugar
pinch of salt
1 tsp rum extract

Instructions:
Break the bread (or rolls) in small pieces and place in a 1 1/2 qt. baking dish. Sprinkle with cinnamon. Add raisins, nuts and melted butter. Lightly toast in a 350 degree oven for about 10 minutes. Meanwhile mix the eggs, sugar, milk and flavoring. Pour over toasted bread mixture. Bake about 30 minutes or until firm. FOR SAUCE: Melt butter. Add milk, sugar and salt. Bring to boil while stirring. Add rum extract after removing from heat. Sauce has best consistency if cooled in 'fridge and re-warmed. Serve over bread pudding.

This recipe was memorized by me in college when (confession coming. . . . ) my roomate and I used to go through the garbage can in the basement kitchen. Can you believe people throw out bread crusts!!??? We were usually to tight to afford nuts so that ingredient was added years later. Kids love this -- AND it works well with Splenda instead of sugar.