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.

Peaches & Cream French Toast

Peaches & Cream French Toast

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 2 tablespoons corn syrup
• 1 can (29 ounces) sliced peaches, drained
• 1 loaf (1 pound) day-old French bread, cubed
• 1 package (8 ounces) cream cheese, cubed
• 12 eggs
• 1-1/2 cups half-and-half cream
• 1 teaspoon vanilla extract

Directions

• In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13-in. x 9-in. baking dish.
• Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.

Nutrition Facts: 1 piece equals 470 calories, 23 g fat (13 g saturated fat), 267 mg cholesterol, 453 mg sodium, 52 g carbohydrate, 1 g fiber, 13 g protein.

Amy's Notes:

I used 1%, and would have used skim if I had it (used Neufchatel too, instead of full fat cream cheese). I also did not plan ahead and leave it in the fridge overnight-did the whole thing this morning and it was still good. I recommend this recipe. We have lots of leftovers since it is so rich, so it goes a long way.

Cereal Cookies

These are Aunt Jo's Cereal cookies. I think they are in the first edition. And I just jotted down the ingredients.

1 C shortening
1 C granulated sugar
1 C Brown Sugar
2 eggs
dash of salt
2 tsp baking powder
2 C corn flakes
1 C shredded coconut
1 tsp vanilla
375 degrees, 10 minutes

Vanilla Crack/Chocolate Crack

Vanilla Crack

1 C butter
1 C granulated sugar
Vanilla
Saltines

Line a 10 x 15 cookie sheet or jelly roll pan with foil and spray with non-stick spray. Place one layer of crackers face up in the pan completely covering the bottom.
Add sugar and butter to a pot and bring to a boil, allow to boil stirring constantly for 5 minutes. Pour evenly over crackers, but don't worry too much about bare spots-it should bubble up and fill in.
Back at 350 for 15 minutes-don't overdue it. I burned a batch because they looked too bubbly when they came out. Just give them a few minutes and they should start to harden.
Cool completely, break into pieces and eat up! We put chocolate chips on top and spread them as they melted. Delicious.

For chocolate crack use graham crackers, brown sugar and top with chocolate chips.
Add nuts to either if you like. I like, but not everyone in my house does, so we abstain.

Imperial Cerial

Imperial Cereal

9 C cereal-any type
1 C slivered almonds
1/4 C orange juice concentrate
1/4 C salted butter
1/4 C packed brown sugar
1/2 C cranberries

Combine cereal and almonds in a large bowl. Combine OJ, butter and brown sugar in a measuring cup and microwave for 1 minute. Pour over cereal, mix to coat all cereal. Pour into a roasting pan spray with non stick spray. Back 300 degrees, 15 minutes. Add cranberries when baking is finished. Store in an airtight container.