Zucchini Bread

Sorry, I have not posted in a long time. I guess I've just been busy doing other things. This time of year there are lots of fun things to do.

We have SO much zucchini this year, I've been baking all sorts of things to try and use it up. This is my mother-in-law's recipe and is nice and moist.





Ingredients:

4 eggs
2 cups sugar
1 cup oil
3 1/2 cups flour
1 cup raisins (optional)
1 cup nuts (optional)
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp. cinnamon
3/4 tsp baking powder
2 cups grated zucchini
1 tsp. vanilla

Beat eggs, sugar and oil. Combine dry ingredients, add to eggs and add zucchini. Stir in nuts and raisins, if you want them. Makes 2 loaves. Bake at 350 for 55-60 minutes.

Apple Crisp For Two

Ingredients:

• 1 large tart apple, peeled and sliced
• 1 tablespoon lemon juice
• 2 tablespoons Domino® or C&H® Pure Cane Dark Brown Sugar
• 2 tablespoons quick-cooking oats
• 2 tablespoons butter, melted
• Dash ground cinnamon
• Whipped cream or vanilla ice cream, optional

Directions:

Place apples in an ungreased 2-cup baking dish; sprinkle with lemon juice. Combine the brown sugar, oats, butter and cinnamon; sprinkle over apples. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until apples are tender. Serve with whipped cream or ice cream if desired. Yield: 2 servings.

Eclairs

Ingredients:

• 1 cup water
• 1/2 cup butter
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• FILLING:
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 2-1/2 cups milk
• 2 egg yolks
• 1 tablespoon butter
• 1-1/2 teaspoons vanilla extract
• Confectioners' sugar or chocolate frosting

Directions:

In a large saucepan, bring water, butter, sugar and salt to a boil over medium heat. Add flour all at one; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Insert a 3/4-in. round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into 12 strips (about 3 in. long) 3 in. apart on a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately cut a slit in each for steam to escape; cool.
For filling, combine the sugar and cornstarch in a small saucepan; gradually add milk until smooth. Bring to a boil over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool.
Split puffs; remove and discard soft dough from inside. Fill eclairs just before serving. Replace tops; dust with confectioners' sugar or spread with frosting. Refrigerate leftovers. Yield: 1 dozen.

Chocolate Heart Cookies

Ingredients:

• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 cup vanilla or white chips
• 2 tablespoons shortening, divided
• 1/2 cup semisweet chocolate chips

Directions:

In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool.
In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set.
In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry. Yield: about 2 dozen.

Snow

Sorry, I have not updated in a long time. I was gone for a couple of weeks over the holidays and then I just got involved in all these "projects". :-)

We have seen snow, snow and more snow and oh, single digit temperatures this week, it's really getting old.

Sugar Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 cup half-and-half cream
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• FROSTING:
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons half-and-half cream
• Food coloring and colored sugar, optional

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
In another large mixing bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.

Hope everyone had a great Thanksgiving. Our son and family were here from WV and the grandkids had a great time in the snow. I hate to see them leave, but I'll be down there for Christmas, and that will be here before you know it.