Zucchini Bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

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Olive Garden’s Alfredo Sauce

1 pint of Heavy Cream
1 stick of butter
2 tablespoon Cream Cheese
1/2 – 3/4 cup Parmesan cheese
1 teaspoon Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper.

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Olive Garden’s Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, saute bacon, onions and garlic for approximately 15 minutes or until the onions are soft.

Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.

Add heavy cream and cook until thoroughly heated.

Stir in the sausage.

Add kale just before serving. Delicious!

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Salmon Corn Chowder

1 can (7 1/2 oz.) salmon
2 tablespoons butter
1/2 cup chopped onions
1/2 cup chopped celery
1 clove garlic, minced
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 can (13 oz.) evaporated milk
1 pkg. (10 oz. ) frozen corn kernels, thawed
minced parsley

Drain and flake salmon, reserving liquid. In a skillet, melt butter, saute onions, celery and garlic until softened. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, for 20 to 25 minutes, or until vegetables are nearly tender.
Add flaked salmon, evaporated milk and corn, heat through. Sprinkle with a little fresh minced parsley for garnish, if desired.

Makes 6 servings of salmon chowder with corn and potatoes.

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Honey Wheat Bread

Starter

1 cup warm water (95-105 F)
2 teaspoons fresh yeast (or 1 tsp active yeast, or 2/3 tsp instant yeast)
1 cup whole-wheat flour

Dough

3/4 cup warm water (95-105 F)
3 tablespoons honey
4 teaspoons fresh yeast (or 2 tsp active yeast, or 1 1/3 tsp instant yeast)
1/4 cup vegetable shortening, plus
1 teaspoon vegetable shortening (2 oz)
4 3/4 cups all-purpose flour (23 oz)
1 tablespoon salt

Make the starter.

Combine yeast and water in a medium size mixing bowl. Stir until the yeast is fully dissolved. Add flour and stir until thoroughly mixed.

Cover with a cloth and let stand for exactly 30 minutes.

Make the dough.

Combine water, honey, and yeast in the bowl of a heavy duty stand mixer. Stir until the yeast is fully dissolved. Add shortening, flour, salt and the starter.

Mix on low speed until the dough is fully developed. To determine whether it is fully developed, start testing after the dough comes together and leaves the sides of the bowl. To test, stop the mixer, and take a small piece of dough and stretch it slowly with the thumb and fingers of each hand. If the dough tears easily, mix it for a few more minutes, and test again. It’s fully developed when the dough forms a translucent “window” when stretched.

Divide the dough into 2 pieces. Roll each into a smooth ball. Place on a pastry mat or on waxed paper (or in a proofing basket) and cover with a warm, damp cloth. Let rest at room temperature for 30 minutes exactly.

Preheat oven to 400°F now (so it will be thoroughly hot when time to bake).

Form the dough into loaves, place into loaf pans, if using them. Cover with a warm, damp cloth, and let rise for 30 minutes at room temperature (or in a slightly warmer spot, like the top of the oven).

Make three 1/2″ scores on the top of each loaf with a sharp knife. Spray with water, and bake for 30-40 minutes, or until the crusts are deep golden brown and a thermometer inserted into the center registers 190-200°F If not using loaf pans, you can place the loaf directly on a hot baking stone.

Remove the bread from the oven and remove from the loaf pans (if using). Cool 30 minutes before slicing.

Store in a paper bag or in a bread box. You can freeze one baked loaf, allow to thaw for a few hours, and reheat in the oven.

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Ensaymada (Brioche)

First Beating

¾ cup lukewarm water
2 teaspoons yeast
½ cup lukewarm milk
½ teaspoon sugar
1 cup bread flour

In to a bowl, put 110-120F of lukewarm water (about 30seconds in the microwave). Sprinkle yeast over water. Stir until dissolved. Stir in lukewarm milk, sugar and flour. Mix with wooden spoon until smooth. Cover the bowl with a clean towel (use a large pan or plate preferred). Set the bowl into a pan of warm water until the mixture doubles in size (about 20 to 25 minutes).

Second Beating

5 egg yolks (plus 1 egg white), beaten
¼ cup sugar
2 cups bread flour

Mix the beaten yolks, sugar and flour. Beat well. Add to the above mixture. Knead and shape into a ball. Cover and let rise again in a pan of warm water until double in bulk (30 to 40 minutes).

Third Beating

5 egg yolks (plus 1 egg white), beaten
½ cup sugar
2 cups bread flour
¾ cup creamed butter
2 cups grated cheese (i prefer shredded parmesan)

When above dough is double in volume, add beaten egg yolks and white sugar, flour and creamed butter. Mix. Place in a greased board. Knead until satiny and smooth (about 10 minutes). Shape into smooth ball. Place ball of dough into greased bowl. Cover and let rise until double in size (40 to 60 minutes). Punch down. Divide the dough into separate pieces. Roll each piece thinly on a greased board. Spread butter and sprinkle grated cheese on rolled out dough. Starting from one end, twist dough to form a cone. Grease molds and put in the twisted dough. Cover and let rise in a pan of warm water until dough has doubled (about 40 to 60 minutes. Remove from baking molds and let cool for 5 minutes. Top with creamed butter, sugar, and grated cheese (if preferred sprinkle with more sugar).

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Mrs Fields Banana Nut Cookies

2 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
1 large egg
1 teaspoon creme de banana liqueur or pure banana extract
3/4 cup (1 medium) mashed ripe banana
2 cups (12 ounces) semisweet chocolate chips
1 cup (4 ounces) chopped walnuts

Preheat oven to 300° F.

In medium bowl, combine flour, soda and salt. Mix well with a wire whisk. Set aside.

In large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed smooth.

Add the flour mixture, 1 cup of the chocolate chips and the walnuts, and blend at low speed until just combined. Do not over mix.

Drop by rounded tablespoons onto non-greased cookie sheets, 2 inches apart. Sprinkle cookies with chocolate chips, 6 to 8 per cookie. Bake 25-27 minutes or until cookie edges begin to brown. Transfer immediately to a cool surface with a spatula.

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