Zucchini Bread 1 c. sugar 1 c. brown sugar 1 c. salad oil 3 eggs, beaten 2 c. raw unpeeled squash 3 c. sifted flour 1 tsp. soda 1 tsp. baking powder 1 tsp. salt 3 T. cinnamon 1/2 c. Chopped nuts 3 tsp. vanilla Mix together sugars, oil, and eggs. Coarsely grate squash. Add to sugar mixture. Then add flour, soda, baking powder, salt, cinnamon, nut, and vanilla. Bake at 325 degree for 1 hour. Makes 2 large loaves. I beat the first 4 ingredients well so the batter has lots of air in it. Then when I mix the rest, I only mix the batter until just mixed. I do not over mix. The baking time might be a little longer than one hour. Check with a toothpick. After you take it out of the oven, let it rest until the sides come away from the pan a little, then transfer to a cooling rack.
1 box (14 count) manicotti noodles
1 1b (4 cups) grated mozzarella cheese
1 1/2 Cup cottage cheese
1/2 Cup grated parmesan cheese
4 Tbsp. softened butter
1/4 teasp. pepper
1 clove garlic pressed
1 can or jar (26oz) spaghetti sauce.
Boil noodles for 5 min. Run cold water over. Combine all ingredients except spaghetti sauce and 1/4 cup parmesan cheese. Stuff noodles, be careful not to tear. Pour sauce over noodles and the 1/4 cup parmesan cheese. Cover with foil and bake 350 for 45 min. I usually double or triple this recipe and make freezer meals.
Blend all ingredients until super-smooth. (We used a food processor, and we thawed the bananas a tiny bit so they’d blend.) Eat as ice cream, or scoop into popsicle molds (or paper cups) and freeze for fudgsicles.
Preheat oven to 375 degrees. Butter a 13″ x 9″ baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 16 – 19 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.
1/4 cup unsalted butter, softened
2 cups powdered sugar
2-3 Tbsp half and half
1 tsp vanilla
Pinch of salt
Several drop food coloring (optional)
In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring and mix until well blended.