Zucchini and Walnut Bread
3 eggs
2 cups sugar
1 cup oil
2 cups zucchini, grated
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3 teaspoons vanilla
1/2 cup chopped walnuts
Beat together eggs, sugar, oil and zucchini in a large mixing bowl; add remaining ingredients. Pour into two, greased and floured 9”x5” loaf pans, or four, mini loaf pans. Bake at 350º for one hour or until inserted toothpick comes out clean. Make 2 loaves.
Raspberry Cheese Danish
4 ounces cream cheese, softened
1/4 cup plus 1/2 cup confectioners’ sugar, divided
1 can (8 ounces) refrigerated crescent rolls
1/2 cup seedless raspberry jam
2 teaspoons 2% milk
Beat cream cheese and 1/4 cup confectioners’ sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle, seal perforations. Cut each rectangle in half, making eight squares. Transfer squares to a parchment paper-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal. Bake at 375º for 10-13 minutes or until golden brown. Combine milk and remaining confectioners’ sugar; drizzle over pastries. Serve warm. Refrigerate leftovers.
Makes 8 servings.
Cowboy Coffee Cake
2 1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups brown sugar, packed
3/4 cup shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
2 eggs, beaten
2 to 3 apples, peeled, cored and sliced
Garnish: chopped walnuts
Combine flour, salt, sugar and shortening in a large bowl; mix until crumbly.
Set aside 3/4 cup mixture for topping. To the remaining mixture, add baking powder, baking soda, cinnamon and nutmeg. Mix in buttermilk and eggs; stir in apples.
Pour into a 13”x 9” baking pan lined with wax paper. Sprinkle with topping. Lightly press walnuts into batter.
Bake at 375º for 25 to 30 minutes. Remove and cool on wire rack.
Serves 12 to 15.
Happy Cooking!
