Recipe Thursday

I LOVE this recipe!!!

Jordan

Zucchini Chocolate Chip Bread Recipe

Ingredients:
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 eggs
1/2 cup unsweetened applesauce-(if you don't have applesauce, you can use 1/2 butter & 1/2 vegetable oil.)
1/2 cup canola oil-(you can use vegetable oil instead)
1 tablespoon grated orange peel-(you can use lemon extract, lemon peel, lemon juice, orange juice, or whatever citrus flavor you have available. If you don't have any, it's ok- it just adds to the overall flavor.)
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts-(I used cahews instead of walnuts)
1 cup (6 ounces) semisweet chocolate chips

Directions:
In a large bowl, combine the flour, sugar, baking soda, salt, nutmeg, cinnamon and baking powder. In another bowl, whisk the eggs, applesauce, oil, orange peel and vanilla. Stir into the dry ingredients just until moistened. Fold in the zucchini, nuts and chocolate chips. Transfer to two greased 8-in. x 2-in. pans.
Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Makes: 2 loaves (16 slices each)

*If you like, you can add about 1/4-1/2 cup cocoa powder to the recipe. If you do that, add a few tablespoons of milk to make sure that it's not too dry.

Rebecca B, IL

Hi girls! I am soooooo sorry I haven't been posting lately! We only have 3 weeks left til our Corn Maze opens and we are REALLY swamped right now! Hope you all will keep checking back though! Lord willing after the maze is open I will have more time to devote to this blog again!

Here is a yummy recipe from Samantha! :)

Jordan

(By the way if you want to see what is keeping me so busy here is our website www.lincolncornmaze.com . If you live in the area we'd love to have you stop by!)

Homemade Pita Chip

1 whole piece of pita bread ( I use whole wheat, but white would be okay, too)

olive oil

Italian seasoning to taste

Preheat the oven to 350 degrees. Slice the pita bread in the middle so you have 2 flat disks. Cut each disk into4 pieces. You will have 8 pieces total.Mix together the olive oil and seasoning. I never really measure it out, so just experiment and see what works best. You just want to have enough to evenly coat each piece of pita.Evenly spread each pita slice with the oil and seasoning mixture.Bake on a cookie sheet for about 5 minutes, or until the chips are just starting to brown. Turn the oven to "Broil", and keep the chips in the oven until the chips are getting brown and crispy. Watch them carefully, because they can burn really easily in the broiler.Take the chips out and let them sit for 1-2 minutes to cool. You can now enjoy your pita chips with hummus or refried beans for a complete protein, or have them with a big garden salad.

Samantha H. IL

Recipe Thursday

Yum!  These would make a fun Tea Party recipe!  :)

Jordan
(New Hair Page above!!!)

~Cinnamon Chip Scones~

In a large bowl, mix these:

 3 1/4 c. AP Flour

1/3 c. sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Cut in until mixture resembles coarse crumbs:

3/4 c. cold butter

Add 1 c butter milk.

(Don't have any buttermilk? Add  1 TBS white vinegar of lemon juice to a glass of milk that is just under one cup. Let sit for five minutes, then use as you were going to.)

Stir in:

10 0z. bag of cinnamon flavored chips. (Available in the baking section- although our Walmart does not carry them. Also, 10 oz. is quite a bit. They were fine the first time, but if you add about a 2/3 cup instead of the 10 0z, they are much better.)

Put on a lightly floured surface and knead gently ten to twelve times or until dough is no longer sticky. Divide in half, roll each one into a seven inch circle, and in turn  divide each one into  six wedges. Seperate and put on a ungreaded baking sheet ( I used a stone!) Brush with melted butter and lightly sprinkle on some cinnamon sugar.

Bake at 425 for 10-13 minutes or until lightly browned. Serve warm. 

Ashlyn Y. IL 

Recipe Thursday

These look terrific!  They would be great with a meal or even to bring as an apetizer to a party!

Jordan

Ingredients:

1 tube (12 ounces) refrigerated buttermilk biscuits

1/4 cup butter or marggarine, melted

3 tablespoons grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried parsley flakes

Cut each biscuit into thirds.

Roll each piece into a 3-in. rope

 and tie into a knot;

 tuck ends under.

Place 2 in. apart on a greased baking sheet.

Bake at 400° for 6-8 minutes or until golden brown.

In a large bowl, combine the remaining ingredients.

Dip the warm knots and serve warm

Yield: 2-1/2 dozen.

Janae H. IL

Recipe Thursday

This pumpkin bread is really good toasted Pumpkin Butter Spread!

~ Pumpkin Bread ~

Soft Pumpkin Yeast Bread

1/2 cup canned pumpkin

1 cup warm evaporated milk

2 Tablespoons butter, softened

2 Tablespoons brown sugar

1/2 teaspoon salt

1/4 cup whole wheat flour

3 cups bread flour

2 to 3 teaspoons pumpkin pie spice

1/2 cup ground walnuts

2-1/4 teaspoons active dry yeast

In a bread machine, place all ingredient in order suggested by manufacturer ( wet ingredients first, ending with yeast)Put on basic dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)If your machine has a time delay feature, it is recommended to not use it with this recipe.When bread machine is done, take out dough and shape into a loaf. Place in a loaf pan or place shaped dough onbaking sheet lined with parchment paper. Bake in 375 degree oven until bread is lightly golden and sounds hollow when lightly tapped with a finger ( approx. 30- 40 minutes)

Let cool before slicing.

~ Pumpkin Butter Spread ~

1 stick butter, softened

1/4 cup honey

2 Tablespoons pumpkin

1/2 teaspoon cinnamon or pumpkin pie spice

Mix together thoroughly. Refrigerator and use within 1 week or freeze. This pumpkin bread and pumpkin butter would make a really nice gift for a friend with a fall birthday. Just package the bread (once totally cooled)in a plastic bag and tie with ribbon. Decorate the jar of pumpkin butter with gingham or check fabric, ribbon, and a cute fall-themed label.

- Samantha H. IL -

Fall Recipe Week

Wow!  Hair do Wed. is the winner!  (I'll have to keep that in mind!)  Here's the next poll!

This is my Great Grandma's recipe, they are REALLY good! When I eat these they bring back childhood memories. My Great grandma would give this as bread around Thanksgiving and Christmas time and it would go fast!

Jordan

~ Great Grandma Kruger's Cranberry Muffins ~

2 c. flour

1c. sugar

1 1/2 t. baking powder

1 t. salt

1/2 t. baking soda
---------------------------------------

3/4 c. orange juice

2 T. shortening

1 egg

-----------------------

1 1/2 c. fresh or frozen cranberries

1/2 c. chopped nuts

Mix first section. In a seperate bowl mix the second section.

Add to dry ingredients and mix til blended.

Stir in cranberries and nuts.

Spoon into greased muffin pans.

Bake at 350 for 30 - til muffins are set.

Makes about 2 Dozen

Yum!

********************************************************************

This is a great recipe! I love making it!  I usually don't add the nuts, ( those are optional, ) butyou might like them! Have fun trying it!

Ingredients:

1-1/2 cups canola oil

1-1/2 cups sugar

1/2 cup packed brown sugar

3 eggs

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3-1/2 cups diced peeled apples

1 cup chopped walnuts

2 teaspoons vanilla extract

CARAMEL ICING:

1/2 cup packed brown sugar

1/3 cup half-and-half cream

1/4 cup butter, cubed

Dash salt

1 cup confectioners' sugar

Chopped walnuts, optional

Directions:

• In a large bowl, combine oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.
• 
  
• Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
• 
  
• In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.

- Jenny C. IL -

Fall Recipe Week

This looks like it would be a great breakfast idea!

Jordan

~Pumpkin-Apple Streusel Muffins~

In a large bowl, combine 2 1/2 c. of flour, 2 c. of sugar, 1TBS pumpkin pie spice, 1 tsp baking soda, and 1/2 tsp of salt.

In a medium bowl, combine 2 lightly beaten eggs, 1 cup pumpkin, and 1/2 cup vegetable oil.

Mix the liquid ingredients into the dry, stir just until moistened. Stir in 2 c. finely chopped apples.

Spoon batter into prepared muffin cups (either greased or paper lined) until 3/4 full.

Sprinkle Streusel Topping* over batter.

Bake at 350 for 35-40 minutes, or until toothpick comes out clean.

Makes a dozen and a half.

*Streusel topping: Combine 2 TBS flour, 1/4 c. sugar, and a half tsp of cinnamon. Cut in 4 TBS of butter until mixture is crumbly.

- Ashlyn Y. IL -