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Zucchini Nut Bread

Zucchini Nut Bread
By Bill Wielenbeck on Thursday, August 21, 2014 at 4:02pm

Ingredients
3 large eggs
1 cup of canola or vegetable oil
1/2 cup of granulated sugar
2 cups of light brown sugar, packed
2 teaspoons of pure vanilla extract
3 cups of all purpose flour
1 teaspoon of baking soda
2 teaspoons of cinnamon
1 teaspoon of kosher salt
1 cup of chopped walnuts or pecans
2 cups of unpeeled zucchini, shredded
Instructions
Butter and flour or spray two small 8 x 4 inch loaf pans with Flour, Pam or Baker’s joy and set aside. Preheat oven to 350 degrees F.
Beat eggs; add the oil and granulated sugar; beat until blended and thickened. Stir in the brown sugar and add the vanilla extract. In a separate bowl, whisk together the flour, baking soda, cinnamon and salt, breaking up any flour lumps; stir in the walnuts. Add the zucchini to the brown sugar mixture and stir.
Combine the dry ingredients with the wet and gently mix together; do not beat. Pour evenly into the prepared loaf pans and bake at 350 degrees F for about 45 to 50 minutes (checking first at 40 minutes), or until a toothpick inserted into the center of the bread comes out clean. Do not overcook or the bread will be dry. Let rest for 5 minutes in the pans, then transfer loaves to a rack to cool slightly. Best served warm with honey butter. Let cool completely before storing; store leftovers in the fridge.
Note: One zucchini, about 12-inches in length, should give you about 2 cups shredded. Squeezing the zucchini is not necessary.

Chocolate Friendship Bread
By Pat Lawson on Friday, January 31, 2014 at 11:51pm

Ingredients

Friendship Starter
3 eggs
1 cup vegetable or coconut oil
? cup milk
1 cup sugar
1 tsp cinnamon
? tsp vanilla
1? tsp baking powder
? tsp baking soda
? tsp salt?2 cups flour
1 large box instant chocolate pudding (about 5.9 oz.)

Additional ? cup sugar for dusting pans

Instructions

1. Preheat oven to 325 degrees
2. Grease or butter 2 large loaf pans.
3. Dust the greased pans with ? cup sugar.
4. Mix all ingredients.
5. Pour batter evenly into the pans and sprinkle the top with remaining sugar.
6. Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.

(Amish)cousin cindys tater salad
By Faith Bontrager Kumher on Friday, February 28, 2014 at 7:48pm

12 C taters, cooked and when cold, shred
12 eggs (hard boiled and mashed)
1/2C diced onions
2C diced celery
6T mustard
1/4C vinegar (I omit this don?t know y)
3C miracle whip
1C white granulated sugar
Be sure taters are cooled before shredding..mash eggs 1 at a time with tater masher.mix altogether….it is def best when mixed a couple days ahead of time…. du not chunk taters as it will not work. And this fits perfect in a Tupperware fix and mix bowl and you may want to use a tad more miracle whip because it does absorb…….
Sweet and sour brisket
By Faith Bontrager Kumher on Friday, August 22, 2014 at 6:01pm

6lb beef brisket
2 onions sliced
3/4 cup brown sugar
1/2 cup vinegar
1 cup ketchup
1 cup water
1T pepper
Place brisket in a heavy saucepan. Add onions and brown them. Blend all other ingredients and pour over meat. Cover and simmer for 3 hours
Friendship Bread
By April Roberts-Fischer on Friday, June 20, 2014 at 7:57pm

Do not use a metal bowl or spoon
Do not refrigerate the batter
If air gets in the bag, let it out
It is normal for the batter to raise, bubble and ferment
To make a starter mix 1/3 cup sugar, 1/3 cup milk, 1/3 cup flour and mix then pour into a bag or put in the bag directly and mush the bag to mix the ingredients together. Date the bag the day you make it that is Day 1.
DAY 1 is the day you receive the bag or make the starter
DAY 2 mush the bag
DAY 3 mush the bag
DAY 4 mush the bag
DAY 5 mush the bag
DAY 6 add 1 cup of each: Flour, Sugar, Milk; Mush te bag after adding these 3 ingredients
DAY 7 mush the bag
DAY 8 mush the bag
DAY 9 mush the bag
DAY 10 Pour the batter into a large bowl, and add 1 cup of each; Four, Sugar and Milk. Stir, then pour 1 cup in each of 3 1 gallon Ziploc bags. Give the 3 bags with instructions to friends.
Preheat oven to 325 degrees. Grease pans 2 large loaf pans or 1 bundt pan. Coat inside of pan with cinnamon sugar mixture (1/4 cup sugar and 2 Tablespoons Cinnamon)
Add the following ingredients to your batter
1 cup oil 1 Large box instant vanilla pudding
3 eggs 2 Teaspoons cinnamon
1/2 cup milk 1 1/2 teaspoons baking powder
1 teaspoon vanilla 1/2 teaspoon salt
1 cup sugar 1/2 teaspoon baking soda
2 cups flour
Mix well and pour into pans, Sprinkle top with cinnamon/sugar. Bake 1 hour let stand 10 minutes before removing from pan. Day 10 and Day 1 are the same day- date the bags the same day as you bake the bread

Baked Tomato Sauce
By Bill Wielenbeck on Monday, August 18, 2014 at 3:04pm

Wash and core tomatoes, put in turkey roaster bake at 350 for 1 – 1 1/2 hrs until they are all shriveled, then take and immersible blender (counter top type works fine) and puree them on high, the blender will pulverize the seeds and skins, the sauce should look like what you buy in the jars ant the store. poor them into sterilized jars with lids and rings, process as you usually would with tomatoes, or allow to cool a bit and put in quart and/or pint freezer bags and lay flat in the freezer. To make it more versitile, it’s best to season when you are ready to use.
Rice Pudding
By Judy Bennett on Thursday, March 20, 2014 at 1:24am

1-1/2 cups water
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup sugar
1/4 tsp salt
1 egg, beaten
2/3 cup raisins (optional)
1 Tbsp butter
1/2 tsp vanilla
In a medium saucepan, bring 1-1/2 cups water to a boil. Add rice and stir. Cover, reduce heat, and simmer for 20 minutes.
When the rice is cooked, in another saucepan add the cooked rice, 1-1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, about 15 to 20 minutes. Stir in remaining 1/2 cup milk, the beaten egg, and the raisins, if using them. Cook over low heat 2 minutes more, stirring constantly.
Remove from heat and stir in the butter and vanilla. Serve warm or chilled.

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