Zucchini/Apple Bread

The last time, at the end of September I stopped at Danny & Fred's house (super late after the RS broadcast) they gave me a zucchini that was the size of my thigh... no joke.. so I used some in a green curry, and the rest has gone to bread & the freezer for future usage ;-) I have made a couple of zucchini bread recipes, but this one always wins for the best tasting one... there is  is also a very ation to do it as apple bread which I have also used and had a lot of people like... it's super simple.. thank you better homes and gardens!

Zucchini Bread

Yield: 1 loaf (16 slices)

Prep 20 minsBake 350°F 50 mins

ingredients

• 1 1/2 cups  all-purpose flour
• 1 teaspoon  ground cinnamon
• 1/2 teaspoon  baking soda
• 1/2 teaspoon  salt
• 1/4 teaspoon  baking powder
• 1/4 teaspoon  ground nutmeg
• 1 egg, beaten
• 1 cup  sugar
• 1 cup  finely shredded, unpeeled zucchini
• 1/4 cup  cooking oil
• 1/2 cup  chopped walnuts or pecans, toasted

directions

1.Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2.In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3.Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

from the test kitchenApple Bread:

• Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.

nutrition facts (Zucchini Bread)

• cal. (kcal) 147,
 
• Fat, total (g) 6,
 
• chol. (mg) 13,
 
• sat. fat (g) 1,
 
• carb. (g) 21,
• Monosaturated fat (g) 2,
 
• Polyunsaturated fat (g) 3,
 
• fiber (g) 1,
 
• sugar (g) 12,
• pro. (g) 2,
 
• vit. A (IU) 49,
 
• vit. C (mg) 1,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
• Niacin (mg) 1,
 
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 8,
 
• Cobalamin (Vit. B12) (µg) 0,
 
• sodium (mg) 123,
 
• Potassium (mg) 49,
 
• calcium (mg) 10,
 
• iron (mg) 1,
 
• Starch () 1,
 
• Other Carb () 1,
 
• Fat () 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/quickbreads/zucchini-bread/

Asian Quinoa Salad

Ok, so I know it looks like all I do is make desserts based on my recent track record of posts, but in reality, I generally am a pretty healthy eater. My roommate and I sign up for Bountiful Baskets each week, and by the end of the week, we are somehow out of all the fruits and vegetables we got at the beginning of the week. Anyway, a few weeks ago, someone gave us 4 cucumbers. Add that to the 3 we already had, and that felt like a lot of cucumbers. I don't really like cucumbers, so I was trying to find a recipe to use them, without making them the feature flavor. I ran across this recipe and decided to try it. It was perfect. The dressing hid the cucumbers well, and there were so many good vegetables in it. The flavors came together just right. This is definitely a keeper. Slightly adapted from twopeasandtheirpod.com.

1 1/2 cup quinoa
3 cups water
2 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
3/4 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

Combine water and quinoa  in a saucepan and bring to a boil. Reduce to a simmer and place a lid on pan. Let cook for about 15-20 minutes, or until water has been absorbed. Turn off heat, remove lid, and fluff up quinoa with a fork.
Add quinoa to the remainder of the salad ingredients. Combine dressing ingredients in a small bowl and whisk to combine. Pour over salad. May serve immediately or refrigerate. 

Apple Pie Bars

Turns out I like pie. Like, a lot. Cake with frosting: no. Pie with or with out ice cream: yes. So when I saw a recipe for apple pie bars, I new I wanted to make them. I just had to wait because you really shouldn't make an entire pan of treats that just you will eat. When I was invited to a "Fall Fiesta Bonfire" last weekend, I knew I wanted to take these. I was not disappointed. I cut the recipe in half so to make them in a 9x13 instead of a jellyroll pan, which made them a little thicker than I think they are supposed to be. Thick or thin, they are still delightful. Adapted from mybakingaddiction.com

Crust
3/4 C unsalted butter

6 Tbs sugar
1 1/2 C flour
dash of salt

Filling
3 lbs tart apples, peeled, cored and thinly sliced (I used granny smith)
3 Tbs brown sugar
1-2 tsp cinnamon
dash of nutmeg

Topping
2 cup oats (quick cooking is better, but I used old fashioned and just processed them a bit)
3/4 C flour
2/3 C brown sugar
3/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2/3 C cold butter, cut into small cubes
nuts optional

Preheat oven to 375. Line 13x9 with parchment. Combine butter and sugar for crust and beat until fluffy and lighter in texture and color. Slowly add flour and salt and beat until a soft dough forms. Evenly over bottom of the pan and press down to create crust. Bake 15 minutes. Let cool while making remaining parts.
In a large skillet, add apples and brown sugar. Apples should let out some juice, but you may add some water or butter if you are worried about burning. Cook on medium high heat for about 10 minutes or until the apples are soft. Add nutmeg and cinnamon. Continue cooking until liquid has evaporated (5-10 min.) Let cool.
In a large bowl, combine everything except butter (and nuts if using.) Cut in butter until mixture is coarse and small clumps begin to form. Add nuts.
Pour apples over the crust. Lightly toss topping evenly over apples. Bake for about 45 min-1 hour, turning the pan halfway through baking process. Cool before cutting and enjoy! 

Blondies

My roommate is in charge of ward prayer, which means we make a lot of treats around here. I am always surprised when I take these to something at how many people really like them. Not that they aren't good, but when I took them a week ago, I think I got asked for the recipe from about 8 people. Considering there where only about 30 people there, it was more than I would have guessed. They don't take a lot of work to make either. So next time you have to take a dessert to something, try these.

Blondies (Better Homes and Gardens Cookbook)

2 cups packed brown sugar

2/3 cup butter

2 eggs

2 tsp vanilla

2 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 cup semisweet chocolate pieces

1 cup chopped nuts (We used hazelnuts)

Preheat oven to 350 degrees and grease a 13x9 baking pan; set aside. In a medium saucepan heat brown sugar and butter over medium heat until butter melts and the mixture is smooth, stirring constantly. Cool slightly. Stir in eggs one at a time; stir in vanilla. Stir in flour, baking powder and baking soda.

Spread batter in prepared baking pan. Sprinkle with chocolate chips and nuts. Bake in preheated oven for 25-30 minutes or until a wooden toothpick inserted near center comes out clean (avoid chocolate chips). Cool slightly on wire rack. Cut into bars while warm.