Smitten Kitchen Zucchini Bread

Zucchini Bread
Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Banana Bread or Muffins

Kona Inn Banana Bread

Ingredients

• 2 1/2 cups flour (I used 1 cup whole wheat, 1.5 cups white)
  
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup vegetable shortening (I used margarine because that's what I had around)
• 2 cups sugar
• 2 cups ripe mashed bananas (about 6 bananas)
• 4 eggs, slightly beaten
• 1 cup coarsely chopped walnuts (I used sunflower seeds)
• I added about a cup of chocolate chips
  

Directions

Preheat the oven to 350.

Grease and flour 2 8x4x3-inch loaf pans (or about 24 muffins).

Stir together the flour, salt and baking soda in a bowl. In another larger bowl, mix together the shortening, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir only until the batter is thoroughly blended.

Pour into the prepared pans and bake 50-60 minutes (shorten for muffins), or until a skewer or straw inserted in the center of the loaves comes out clean, or with only a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely.

http://www.foodnetwork.com/recipes/kona-inn-banana-bread-recipe/index.html

Buttermilk Scones

Buttermilk Scones

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

Amy's Mods:

• I use powdered buttermilk since I don't usually have regular on hand-it stores in the fridge longer. I add teh powdered milk to the dry ingredients and then just use water for the part where you add the buttermilk. They are great every time.
• Never use the currants-the recipe is great just as a plain scone
  
• Add in a scoop of OJ and use mini chocolate chips for Orange Chocolate Chip Scones-may also want to add a dash more flour.
• Add a smidge more water and add fresh blueberries-drop onto pans instead of forming.
• Use shredded cheddar, minced ham and garlic or fresh basil-omit sugar of course. You can do any number of savory scones just by omitting the sugar.
• Also taken from www.foodnetwork.com

Amy Barton

Wacky Cake

Wacky Cake

1 C sugar
1 1/2 cup flour
2 T cocoa
1 tsp soda
Mix together in an 8" or 9" square pan-no pan prep required.

Add:
1 t vanilla
1 T vinegar
6 T oil
1 C water
Stir to combine then bake at 350 degrees for 30 minutes.

I (Amy) also have a recipe like this one for a 9 x 13 pan that is called a one pan fudge cake. It always turns out moist and you don't have to have eggs or milk on hand to make this one.

Grandma Clayhold