Chocolate Zucchini Bread

Chocolate Zucchini Bread {makes 2 loaves}
 THE ONLY Zuchinni bread recipe you will ever need!

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!



Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.  Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini (and zest if you’re using).

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.
Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each.  Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. 
When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter. When you call it a quick “bread” it’s okay to slather it in butter, when it reality it’s like slathering a piece of really good chocolate cake in butter. Just do it. It’s bread. And vegetables.

Submitted by Lynette Doman

Sweet Potato Burritos

Note: This recipe was found on Allrecipes.com. My carnivorous husband loves these. It is about the only vegetarian dish he loves. I like them best with the Costco tortillas that are uncooked and you cook yourself (in the freezer section). I usually make one batch and freeze a dozen. Canned sweet potatoes work fine and are easy. Enjoy!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned black beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve. 

Submitted by Kedra Foote

Zucchini and Carrot Spice Muffins

Zucchini and carrot spice muffins

2 cups all –purpose flour

2 tsp baking soda

1.5 tsp cinnamon

½ tsp allspice

½ tsp nutmeg

½ tsp salt

3 eggs(beaten)

1 C milk

1 ¼ C brown sugar

1 C veg oil

½ tsp vanilla

1 ½ C grated zucchini

1 ½ C grated carrot

½ C pecans (I use walnuts)

Sift flour, baking soda, and spices into a large bowl. In a separate bowl, whisk together sugar, eggs, milk and oil. Combine all ingredients until just moistened. Divide batter into greased (or lined) muffin cups. Bake 375 for 18-20 minutes

Submitted by Lynne Wilde

Blueberry Lemon Bread

Blueberry Lemon Bread 

Mix together:

2 C. sugar, ½ C butter, 4 oz cream cheese

Add eggs one at a time:

3 eggs, 1 egg white

Add:

3 C flour, 1 tsp baking powder, ½ tsp salt, ½ tsp baking soda

Mix, then add:

1 C lemon yogurt, 2 tsp vanilla

Mix then fold in:

2 C blueberries

Pour into greased bunt pan and bake 350 for 1 hour and 10 minutes. Let cool, remove from pan and drizzle with icing made from ½ C powdered sugar and 4 tsp lemon juice

Submitted by Lynne Wilde

Baked Salmon

Baked Salmon

  

4 Skinless salmon fillets (I do it with skin on)

1 C. sliced fresh mushrooms

1 C. sliced or chopped tomatoes

2 tsp. chopped fresh basil or ½ tsp. dried basil

1 tsp. lemon pepper

½ tsp. garlic powder

4 lemon slices (optional)

butter

Heat oven to 425.

Place a small amount of olive oil in a baking dish.  Place salmon in dish. Evenly spread mushrooms and tomatoes over salmon. Mix the basil, lemon pepper, and garlic powder in small bowl. Sprinkle salmon with mixture. Place small pats of butter on salmon. Bake covered, 15-20 minutes, until fish flakes easily in center. Serve on rice with lemon slices.

Submitted by Lynne Wilde

Curry and Fruit Chicken Salad

Curry and Fruit Chicken Salad

Mix together:

   1 qt chicken cooked & cubed

   1 can sliced water chestnuts

   2 cups grapes

   1 cup diced celery

   1 13 oz can pineapple tidbits

Dressing:

   1 ½ c. Mayonnaise

   ½ t curry powder

   1 T soy sauce

   1 T lemon juice

   salt

   pepper

Toss together.  Serve as a salad on greens or as a sandwich filling.

(we had this on croissant rolls at a friend's house and it was excellent

Submitted by Lynne Wilde

Panzanella

This is the salad Vicki Rullman took to the RS Picnic. YUMMY!

Panzanella

3 T. good olive oil
1 sm. French bread or ciabatta, cut into 1” cubes (8 cups)
1 t. kosher salt
2 lg. ripe tomatoes, cut into 1”cubes
1 English cucumber, unpeeled, cut into 1/2” slices, then quartered
1 red pepper, seeded and cut into 1” cubes
1 yellow pepper, seeded and cut into 1” cubes
1/2 med. red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 T. capers, drained and chopped

For the vinaigrette:
2 cloves garlic, finely minced
1 t. Dijon mustard
3 T. Champagne vinegar or white wine vinegar
1/3 c. good olive oil
1/2 t. kosher salt
1/4 t. freshly ground black pepper

Place bread cubes on large baking sheet, drizzle olive oil and salt over and toss to
coat. Bake in a 350 degree oven for 15 – 20 min. occasionally stirring and turning
bread cubes until a light golden brown. Remove from oven to cool while assembling
the rest of the salad.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion,
basil and capers. Add the bread cubes and toss with the vinaigrette. Serve
immediately or allow the salad to sit for about half an hour for the flavors to blend.

Great summer salad when the tomatoes and basil are fresh!!

Submitted by Vicki Rullman

Marionberry Crunch Bars

Crust:
¾ c. butter, softened                                            ¾ c. powdered sugar
2 c. all-purpose flour                                            ¼ t. salt
Combine all ingredients and pat into a lightly greased 9” x 13” baking pan.  Bake at 350 degrees for about 20 minutes, until the surface is dry and edges are lightly browned.  Let crust cool before adding the filling.

Filling:
½ c. granulated sugar                                           1 T. cornstarch (use 2 T. if berries have been frozen)
Pinch of salt                                                         4 c. fresh Marionberries
Grated zest of half a lemon (about 1 ½ t.)
In a mixing bowl, combine sugar, cornstarch and salt.  Gently stir in berries and zest.  Set aside until topping is ready.

Topping:
½ c. softened butter                                              1 c. granulated sugar½ t. cinnamon                                                              ¼ t. salt
1 c. all-purpose flour                                             ¼ t. vanilla

Mix all ingredients in a mixer, a food processor or by hand until crumbly.  Spoon filling evenly over crust; sprinkle topping over filling and bake at 350 degrees for about 40 minutes, until topping is slightly browned and filling is bubbling.  Cool completely before cutting.  Store uncovered or covered w/a paper towel, but no plastic wrap so the topping stays crunchy. Marionberries are my favorite berry and this is my favorite way to eat them.  This recipe was published in the Oregonian in August of 2004.  The recipe was created by one of the co-founders of Marsee Baking, Joann Vazques.  I make it several times each summer when the berries are in season.  The combination of flavors is amazing.  Even with just the tiny amounts of cinnamon and vanilla in the topping you can taste those flavors. 

No-Knead Bread

This basic recipe is not of my own making but found on-line. It is VERY easy and produces a nice artisian-like loaf with a crunchy crust. you have to try it just once.

Ingredients
3 cups flour
1 tsp salt
1/4 tsp yeast
1 1/2 cups water

In a medium sized bowl, mix together with a wooden spoon or paddle. Cover with plastic and let sit on counter 12-24 hours. I usually write the time on the top of my plastic so I remember what time to check it again. I let mine sit about 24 hours.

Turn dough out onto a well-floured piece of parchment paper, wax paper, or cotton towel (NO fuzzies!). Sprinkle with flour and fold 3 times. You're not kneading here. I usually fold it over with a sturdy plastic scraper.

Gather corners of paper or towel and place the whole package down inside the bowl you used to mix in. Cover and set aside for 1 1/2-2 hours. During the last half hour, prepare your baking dish and preheat oven.

You will need a covered dish in which to bake the bread. I use a glass casserole dish that has a clear glass lid. You can use a dutch oven or metal pot--anything that can withstand the oven temperature of 450 degrees. place baking dish in cold oven. Preheat oven to 450.. the bowl should be in the oven at least 20 minutes. Once oven and bowl are preheated, turn dough into dish and cover. Place in oven and cook for 30 minutes. Remove cover and continue baking for 15-20 minutes more.

Remove bread from oven and cool completely on rack before slicing. (If you're like my family and can't wait for the bread to cool, be sure to use a very sharp knife and a gentle sawing action to cut the bread. Otherwise, you will have smashed bread.)

This recipe is so easy and versatile. You can use bread flour, all-purpose flour, unbleached, wheat (though not all 3 cups), etc. There are also variations out there that incorporate dried fruit and nuts. The possibilities are limitless. I recommend you bake your first basic loaf and then search online for some wonderful variations!

Submitted by Michelle Bingham