Zicchini Bread with a Pinapple Twist

Great for afternoon tea, a little snack for the kids, or a quick breakfast on the run.  You can cut and freeze for 30 days, defrost a slice in 15 seconds.  Kids love it!

Makes 2 loafs, 14 servings per loaf.

 

Ingredients

• 3 cups sifted all-purpose flour (about 13.5 ounces)
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 2 large eggs
• 2 cups sugar
• 2 cups grated zucchini (about 1 1/2 medium)
• 2/3 cup canola oil
• 1/2 cup egg substitute
• 2 tsp vanilla extract
• 2 (8-ounce) cans crushed pinapple in juice, drained
• baking spray with flour

Preparation

1. Preheat oven to 325
2. Coat 2 (9 x 5 inch) loaf pan with baking spray and flour.  Set aside.
3. Stir first 5 dry ingredients and set aside
4. Beat eggs at medium speed until foamy.  Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended.
5. Add zucchini mixture to flour mixture, stirring until moist.
6. Fold in pinapple
7. Spoon batter into 2 loaf pan
8. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean
9. Cool 10 minutes in pans on a wore rack. Remove from pans. Cool completely on wire rack

Source:  choosemyplate.gov and myrecipes.com

Nutricional Information:  Calories 167, Fat 5.9g (32%), Protein 2.4g, Carb 26.5g, Fiber 0.7g, Sodium 151mg, Calcium 16mg

Magic Bar

My favorite for the holidays this year. Easy, quick and yummy!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup margarine (or 1 stick of butter)
• 1 cup chopped walnuts
• 1 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
• 1/4 cup butterscotch chips
• 1 1/2 cups flaked coconut
• 1 1/3 cups sweetened condensed milk (can be low fat)

 

Directions

1. Preheat oven to 350 degrees F.
2. Put the sitck of butter in a 9 x 13 inch pan and put it in the oven till melted.
3. Sprinkle the graham cracker crumbs evenly over the margarine/butter.
4. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. (Save a few to sprinke on top, if desired)
5. Add the coconut over all.
6. Pour the milk evenly over the top.
7. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Best Chocolate Cake Recipe

This recipe is the best chocolate cake I have ever tried.  It is always a success everytime I make it.  Enjoy it!

Ingredients

• 2 eggs, beaten
• 2 cups sugar
• 1 cup Vegetable oil
• 3/4 cups cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 tsp. vanilla
• 2 cups flour
• 1 cup boiling water

Preparation

1. Preheat oven to 300 degrees.  Line 24 cupcake cups.
 
2. Beat the eggs for a few minutes.
 
3. Add the next 8 ingredients.  Mix at medium high speed for a few minutes.
 
4. Add four slowly.
 
5. Add boiling water.  Make sure water is boiling.  Mix until smooth.
 
6. Pour into baking cups and bake for about 22 minutes.  (or bake it in a greased 9x13 pan for 1 hour)
 
7. Dont over bake, test it by sticking a toothpick in the middle.  If it comes out mostly clean, it is done!  The cake will bake for a few more minutes in the pan while you let it cool.
 
8. Let it cool before adding filling or frosting.

* If you already have a recipe you enjoy and would like to make the cake more moist, add ½ cup of sour cream, or 1 cup of pudding (match flavor) to your recipe.Ex: For chocolate cake add chocolate pudding, for vanilla cake add vanilla pudding, etc. 


Filling

Use tip #230 to fill the cupcakes with Doce De Leite, or any type of pudding or mousse.
 

Best White Frosting (you add the flavor)

I recently made this recipe with pineapple juice concentrate.  It was sooo good!  I have tried it with lemonade too, and it was wonderful.  Add food coloring to add color to the frosting. 

Ingredients

• 3 sticks butter
• 16 oz marshmallow crème (fluff)
• 1/2 cup powered sugar (confectioners sugar)
• 1 tsp vanilla or 1/2 cup of juice concentrate from your favorite juice (lemonade, pineapple, etc...)

Preparation

1. Beat butter until white and fluffy
2. Add marshmallow, beat until smooth.
3. Add sugar slowly 
4. Add 1/2 cup of your favorite

Source:  My multi-talented friend Melissa P.  Thank you for making my life a little sweeter!

Brigadeiro Frosting

This one is for my fallow Brazilians or anyone who enjoys brigadeiro.  You can top it with coconut to make it a "Prestigio".

Ingredients:

• 2 cans of Sweetened Condensed Milk
• 1 can of Evaporated Milk
• 1 tablespoon of Butter
• 1/3 cup of Chocolate Powder (or Nescau)

Preparation:

1. Mix all ingredients in a medium saucepan
2. Over low heat stir the mixture until it starts to show the bottom on the pan while you scrape the it with a spoon.  If you over cook it, the frosting will be too hard.
3. To pipe the frosting, you will need to cool first.

Cheese-Stuffed French Toast with Strawberry Sauce

The perfect brunch!  I can not have enough of this french toast.  If you are a cheese and strawberry lover, this is for you.  Perfect for a mother's day brunch.

Ingredients

·         12 (1-ounce) diagonally cut slices French bread

·         1/4 cup sifted powdered sugar

·         1 (8-ounce) tub reduced-fat cream cheese

·         2 1/2 cups 1% low-fat milk

·         1/3 cup sugar

·         1/2 teaspoon vanilla extract

·         4 large egg whites

·         2 large eggs

·         Cooking spray

·         Strawberry Sauce

·         Candied Lemon Rind

Preparation

1.       Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.

2.       Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed. (I did not chill it for 1 hour, instead I just dunked it and it absorved enough)

3.       Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.

4.       Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.

Source: Cooking Light - APRIL 1995

Sugar Cookies

Yield Makes 2 dozen or 15 large

To make the cute flower lollipops, cut the dough in flower shape and a circle in the middle.  Place it on top of a lollipop stick with the tip showing in the middle.  Place a life saver in the middle and bake as instructed below.

Ingredients

·         2 cups all-purpose flour

·         1/4 teaspoon salt

·         1/2 teaspoon baking powder

·         1/2 cup (1 stick) unsalted butter

·         1 cup sugar

·         1 large egg, lightly beaten

·         2 tablespoons brandy, or milk

·         1/2 teaspoon pure vanilla extract

·         Royal Icing, optional

Preparation

1.      Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.

2.      Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

3.      Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

4.      On a lightly floured work surface, roll out dough to 1/4-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

5.      Decorate with Royal Icing and/or sugar, optional.