Monday, September 21, 2009

Two Requested Recipes

A dear friend and blog reader requested two recipes from me. I made these two things, among many other items, for brunch after Sophie's Baptism. Sorry I don't have pictures but try it out....they are good.

Zucchini Bread

1 1/2 cups flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans, toasted

1. Grease the bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan: set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2. In another medium bowl combing egg, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3. Bake in a 350 degree oven for 50-55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on a wire race for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Apple Bread: Prepare as above, except substitute 1 1/2 cups finely shredded, peeled apple for the shredded zucchini.

This was taken from the Better Homes and Garden Cook Book. A must have for every kitchen because it has a lot of basic things. Things that I refer back to all the time!

Wedding Brunch Bake

1/2 large load day old French Bread
3 Tbsp melted butter
1 lb shredded Monterrey jack cheese
1/4 lb ham or salami (julienned)
10 eggs
1 1/2 cup whole milk
1/2 cup white wine
3 large green onions minced
2 tsp Dijon mustard
1/8 tsp pepper
1/8 tsp red pepper flakes
1 cup sour cream
1 cup shredded Parmesan cheese
10 oz chopped spinach (squeezed dried)
8 oz mushrooms (optional)

Grease 9x13 pan. Spread torn pieces of bread on bottom, drizzle with butter. Sprinkle Monterrey jack cheese and ham. Sprinkle spinach and mushrooms on top of cheese. In bowl beat eggs, milk wine, onion, mustard and pepper until frothy. Pour over everything. Cover and refrigerate overnight. Remove 30 minutes before baking. Bake at 350 degrees for 1 hour covered. Stir Parmesan cheese and sour cream together. Spread on top and bake 10 minutes longer.

This was served by my Mom's friends for the day after our wedding for all our guests. It was so yummy!

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