Wonderful Zucchini-Carrot Bread

I've been trying a lot of new recipes this year, but this is an old favorite I keep going back to. It started out as a Paula Deen recipe but I've added a couple of my own touches to it. Give it a try -- if you didn't put them in yourself, you would never know there were vegetables in this! Definitely not a diet recipe, but so good. I'd call it kid-friendly, except my own kids won't touch it...they heard me call it zucchini bread and that was the end of that. Maybe someday...

The original recipe makes two large loaves. I often just want to make one, so I've included the half-recipe amounts in parentheses for convenience. [The best thing to do, really, is make two loaves and give one away...the recipient will be delighted!]

If I have it, I'll substitute whole wheat pastry flour for half of the flour used. It's best with all the "optional" items but if you don't have them, or don't like them, it's fine to leave them out.

3 1/4 C all-purpose flour (1 5/8 C)
1 1/2 t salt (3/4 t)
1 t ground nutmeg (1/2 t)
2 t baking soda (1 t)
1 t ground cinnamon (1/2 t)
3 C granulated sugar (1 1/2 C)
1/2 C wheat germ (1/4 C) -- optional
1 C vegetable oil (1/2 C)
4 eggs, beaten (2)
1/3 C water (scant 1/4 C)
2 C grated zucchini (1 C)
1 1/2 C grated carrots (3/4 C) -- optional
1 t lemon juice (1/2 t)
1 C chopped walnuts or pecans (1/2 C) -- optional

Preheat oven to 350 degrees.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, sugar and wheat germ.

In a separate bowl, combine oil, eggs, water, zucchini, carrots and lemon juice.

Mix wet ingredients into dry--by hand is fine--then add nuts and stir in.

Bake in two (one for half recipe) standard loaf pans, sprayed with nonstick spray and the bottoms lined with parchment. Bake one hour or until a tester comes out clean. Can also be baked in 5 mini loaf pans for about 45 minutes.

Pumpkin Nut Bread Machine Bread

This is not a dessert bread. It's very moist and faintly sweet and spicy. You may like it even if you don't like pumpkin.

Choose the loaf that best fits your bread machine size. (Look at the recipes in your machine's instruction manual and see which of the two recipes below has about the same amount of flour.)

Medium Loaf
5 ounces (1/2 cup + 2 Tablespoons) evaporated milk
1/3 cup pureed pumpkin (canned or fresh)
2 cups bread flour
2-1/2 Tablespoons whole wheat flour
1/3 cup finely chopped walnuts (check your manual to see when to add)
1-1/2 Tablespoons brown sugar, packed
1-2 teaspoons pumpkin pie spice
1 teaspoon salt
1-1/2 Tablespoons room-temperature butter, cut in 4 pieces
1-1/2 teaspoons yeast


Large Loaf

8 ounces (1 cup) evaporated milk
1/2 cup pureed pumpkin (canned or fresh)
3 cups bread flour
1/4 cup whole wheat flour
1/2 cup finely chopped walnuts (check your manual to see when to add)
2 Tablespoons brown sugar, packed
2-3 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
2 Tablespoons room-temperature butter, cut in 4 pieces
2 teaspoons yeast

1. Bring all ingredients to room temperature. 
2. Add all ingredients except nuts, in the order listed in your bread machine's manual. If you can't find the manual, add them in the order listed here.The pumpkin should go in at the same time you normally add oil or butter.
3. Add the chopped nuts at the point recommended for your machine, probably after the second kneading cycle. 
4. Bake on the basic bread cycle, on light or medium color setting. 
5. Remove bread from machine and allow to cool for 15 minutes or so before slicing. 

Tips: 

• Never use cold or hot ingredients, or the bread won't rise well. 
• Measure ingredients very precisely. Scoop the flour into a separate measuring cup and sprinkle it into the one you're measuring with. Mound it up high and then level it off with a knife. 
• Do not substitute whole wheat pastry flour for whole wheat flour (in this or any yeast bread recipe). It does not rise well at all. 
• To keep the bread fresh longer, do not preslice it. Just cut off the pieces as you eat them.
• Cool the bread COMPLETELY before storing it. Drape a clean towel over it as it cools, and wrap it in the towel before you put it inside a large Ziploc bag. 
• If the bread is around long enough to go stale, slice the rest of it and freeze it in sandwich bags. It makes great toast.

Pecan Biscuits

I found this recipe after visiting The Reata in Fort Worth and loving their version...

2 cups unbleached flour (reserve some for kneading)
1 Tablespoon baking powder
1 scant teaspoon salt
1 Tablespoon sugar
1/2 cup butter or margarine, cold and cut into pieces
1/2 cup broken pecan pieces
3/4 cup milk (enough to make a sticky dough, but not too moist)


1. Preheat oven to 425 degrees.
2. Mix dry ingredients together.
3. Cut in butter with pastry cutter.
4. Gradually add milk and stir in.
5. Knead on floured board for 3 to 4 minutes.
6. Knead in pecans.
7. Pat out to 3/4 inch roundness.
8. Cut with biscuit cutter.
9. Bake at 425 degrees for 10 to 12 minutes.

Crescent Rolls

3/4 cup milk
6 tablespoons sugar
1 teaspoon salt
5 tablespoons shortening
1/2 cup warm water
2 packages yeast
1 egg
4 to 4-1/2 cups flour

1. Scald the milk in saucepan. (Bring just to a boil.)
2. Stir in the sugar, salt, and shortening. Let cool until lukewarm.
3. Put the warm water into a bowl. Sprinkle or crumble the yeast into the water and stir until dissolved.
4. Stir in the lukewarm milk mixture.
5. Beat the egg; add to the mixture.
6. Add 2 cups sifted flour; beat until smooth.
7. Stir in the additional 2 to 2-1/2 cups flour.
8. Work dough into a smooth ball. It may be turned out on a floured board and kneaded until smooth and elastic.
9. Place in a greased bowl; brush top with soft shortening. Cover tightly with wax paper or aluminum foil and store in refrigerator at least 2 hours or until needed. (May be kept 2 to 3 days in refrigerator.)
10. When ready to shape rolls, punch dough down and turn out onto a lightly floured board.
11. Divide the dough into three equal parts. Roll out each piece into a circle about nine inches in diameter. (It will spring back as you roll it.)
12. Brush lightly with melted margarine or butter. Cut each circle into eight pie-shaped pieces.
13. Roll each piece up tightly beginning at the wide end. Seal points firmly.
14. Place on greased baking sheet with points underneath, about 2 inches apart. Curve to form crescents. Brush lightly with melted margarine or butter.
15. Cover with wax paper or cloth and let the dough rise in a warm place, free from drafts, until doubled in bulk--about 1 hour.
16. Bake at 400 degrees for about 15 minutes. Remove and rub lightly with butter.

To serve rolls, tuck a napkin in a basket and put the rolls in, covering them with the corners of the napkin.

I don't think I've gotten to try these yet. Aunt Judy makes them for holidays. Too bad we live so far apart! --Sarah

Homemade Croutons

4 cups stale bread, cut in 1/2 inch chunks
2 tablespoons butter, melted*
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 375 degrees.
2. Place the bread chunks in a medium bowl.
3. In a small bowl, combine the remaining ingredients.
   
4. Lightly toss the bread chunks with the butter mixture and then place on a rimmed baking sheet.
5. Bake for 15 to 20 minutes, until lightly browned and crunchy throughout.
   
6. Let cool and then store in an airtight container until ready to use.
   

* You can use 4 tablespoons butter instead of half oil/half butter, or you can use all oil.

These croutons are so easy to make, yet they really dress up your salad (or soup). This is a great way to use leftover bread, even the crusts.

Sweet Corn Cornbread

2 packets white cornbread mix plus required ingredients

1 packet yellow cornbread mix plus required ingredients
1 can cream corn

1/2- 3/4 cup sugar

couple handfuls of cheese

1. Make cornbread mixes according to package directions.
2. Add corn, sugar, and cheese.
   
3. Bake as directed.