the mess of breadmaking, at least when I do it.

(chocolate) zucchini (cake) bread

Recipes from the Old Mill: Baking with Whole Grains by Sarah E. Meyers and Mary Beth Lind

Zucchini Carob Cake ( or chocolate!) p. 215

3 Eggs
1/2 cup brown sugar
1/2 cup sugar
1/4 cup oil
1/2 cup applesauce
1 tsp. vanilla
1/2 cup buttermilk
1+1/2 cups whole wheat flour
1 cup flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
1/4 cup carob or cocoa powder
2-3 cups grated zucchini
1/2-1 cup carob or chocolate chips
1/2 cup nuts (optional)

1. Beat eggs. Add sugars, oil, applesauce, vanilla, and buttermilk. Mix well.
2. Sift flours, allspice, cinnamon, salt, baking soda, and cocoa powder together. Stir zucchini into dry ingredients.
3. Add dry ingredients to the wet ingredients. Mix well.
4. Turn into a greased and floured 9 by 13 inch pan. Sprinkle chips and nuts on top ( I mixed the chips in, and did NOT include any nuts...but that is just beacause I don't like nuts in cake)
5. Bake at 325 degrees for 45 minutes.

Note:
This works well made into cupcakes.




I quadrupled this recipe to get what is in this picture...and it was a chore to stir. j helped out some :) I put two in the fridge and put the other 6 in the freezer for later. Yummm.

bread table

I have my own bread table! Oh, this thing is amazing. The marble top is great for rolling out the dough, and also for putting hot things directly out of the oven...just perfect. I love it! Susan, B's mom gave it to me, she said it would be better if someone used it for more than a sleeping bag holder....and of course I gladly took this gem off her hands :)
B's grandma Marble (from lazy M ranch) had them made for all her kids, and she is very happy to see them being used. I am really happy to use it. I go to work immediately, the day I got it I set out my starter and put it to good use. It has little drawers for the little measuring spoons and such, and the big drawer for flour, sugar... yes so it is all right there. perfection. THANKS SUSAN!

corn chips

Recipe for homemade corn chips:
(found on p. 310 of More-With-Less: a world community cookbook)

Corn Chips:
(I would double this one too, but I always double)

Preheat oven to 350 Degrees F

Combine in mixing bowl:
1 C. yellow cornmeal
2/3 C. flour
1 t. Salt
1 t. baking powder
1T. dry milk solids

Stir together in separate bowl:
1/2 C. water
1/4 C. oil
1/2 t. Worcestershire sauce
1/8 t. Tabasco sauce

*Add liquids to dry mixture and stir with fork.
*Knead a little until smooth.
*Grease two cookie sheets (10 by 15") and sprinkle each with cornmeal.
*Divide dough in half directly onto cookie sheet with floured rolling pin, rolling dime thin.
*Sprinkle lightly with paprika, salt, garlic, or seasoned salt.
*Run rolling pin over once more.
*Prick with fork.
*Cut in squares or triangles.
*Bake 10 minutes or until lightly browned.

ENJOY!! (hummus is great on these, or salsa or a soft cheese!!! YUM!)

scones

Scones...these are so amazing, and such a staple in our baking diet that I have to add the recipe. For you to share with me. I initially printed this off from joyofbaking.com in 2004 and have used it very frequently (as in "like a ton") here it is, this is my version of it :

Cream Scones: (I ALWAYS double the recipe!)

2 C. flour
1/3 C. white sugar
2 t. baking powder
1/8 t. salt
1/3 C. unsalted butter
1 large egg, lightly beaten
1 t. pure vanilla extract
1/2 C. heavy whipping cream

Egg mixture for brushing tops of scones:
1 large egg
1 T. heavy cream

Preheat oven to 375 degrees F.


*Wisk all scone ingredients together, do not over mix.
*Knead dough gently on floured surface.
*Roll and cut (pizza cutter works really well).
*Brush scones with the Egg mixture above.
*Bake for 15 min. or lightly brown.
*Transfer to wire rack to cool.
*Serve with devonshire cream and or jam.

These scones freeze very well.
You can add whatever you want to them. I don't make the plain ones. I have mainly made chocolate chip and lavender. For lavender add 1 t. dried lavender (per batch).

blackberry peanut butter crisp

Blackberry Peanut Butter Crisp
(alteration from p. 270 Apple Crisp in
More with Less cookbook)
375 F
35 min.

combine:
2 c. blackberries
1 T. Flour
1/4 c. sugar (this seemed too sweet to me!)
1 t. cinnamon
1/8 t. salt
1 T. water
mix separately:
crisp part (topping):
1/2 c. rolled oats
1/4 c. peanut butter
1/4 t. salt
1/4 brown sugar
2 t. butter/margarine

Put berry mixture in baking dish/ pie pan spoon topping on top of mixture.
Bake 35 min.

yum yum!! eat warm under vanilla ice cream! yah.

if you own the right ingredients...

...then cooking is most certainly fun. I love exploring what I can make quick that will still taste like it wasn't made super quick... that may be my goal. I also really enjoy all types of cooking, mostly middle-eastern and Asian and ...well things without meat. Yes, it is true...I definitely would rather save a cow and eat tofu, beans or anything besides meat.
Here is what I have been doing lately:
Oatmeal cookies! (and I don't like oatmeal cookies...this is an excellent recipe):


















Oatmeal Cookies with a Purpose:
Makes 5-6 Dozen
325 Degrees F
10-15 min.

1 c margarine or shortening
1 c. brown sugar
2 c. rolled oats
1 c. dry milk solids (can be omitted but adds a great protein source for those needing it)
1/2 c. water
2.5 c. flour
3 t. baking powder
1 t. salt

I also added: cinnamon, cocoa and vanilla for extra fun...but do what you please.

Preheat oven to 325 F . plop dough on cookie sheet with ice cream scoop ( i have jut found how well this works!) bake for 10- 15 min.

These were amazing( if you have kids, or a cookie eater spouse/roommate I would definitely double the recipe!)...the actual recipe can be found in "More with Less" cookbook by Doris Jansen Longacre (p. 288).

more yummy recipes to follow. promise.