Zucchini Bread

Got the recipe from here 

Crisco and flour for preparing baking pans
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3½ cups grated zucchini (you can use 2 cups to 4 cups) I used 3 cups
3 eggs
½ cup apple sauce
½ cup vegetable oil
2¼ cups granulated sugar
4 tsp vanilla extract

Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour

In a medium sized bowl, sift together flour,

salt,

baking soda,

baking powder

and cinnamon.

Gentley whisk

the dry ingredients together

Now shred the zucchini

and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs,

apple sauce,

oil,

sugar

and vanilla,

together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

When all baked remove from oven and let cool and eat!


 

Here is that recipe for you again:

Crisco and flour for preparing baking pans
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3½ cups grated zucchini (you can use 2 cups to 4 cups) I used 3 cups
3 eggs
½ cup apple sauce
½ cup vegetable oil
2¼ cups granulated sugar
4 tsp vanilla extract

Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour
In a medium sized bowl, sift together flour, salt, baking soda, baking powder and cinnamon.

Gently whisk the dry ingredients together

Now shred the zucchini and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs, apple sauce, oil, sugar and vanilla, together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

When all baked remove from oven and let cool and eat!

Normy cooks Picadillo

Normy’s Titi (Aunt) Michelle made this one time when she came to visit us in Denver and we LOVED it. So Normy made it for me, and now it’s one of our go to dishes!

So Normy got the recipe from here

1 yellow onion, chopped
DSC_0356-1

DSC_0357-1

1 green pepper, seeded and chopped
DSC_0358-1

DSC_0359-1

DSC_0360-1

DSC_0361-1

1 tablespoon olive oil for sauteing
4 cloves garlic, minced
DSC_0394-1

DSC_0399-1

DSC_0400-1

about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
DSC_0390-1
6 roma tomatoes, washed, boiled, peeled, chopped

Normy starts by washing the tomatoes
DSC_0364-1

then he gets a pot of water to boil
DSC_0367-1

then he marks an X in the bottom of the tomato (makes it easier to peal later on)
DSC_0369-1

DSC_0370-1

then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
DSC_0371-1

while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
DSC_0373-1

DSC_0375-1

Then he drains the tomatoes and peals the skin off
DSC_0378-1

DSC_0380-1

then he cores them and chops them, into bite size chunks
DSC_0382-1

DSC_0384-1

DSC_0387-1

DSC_0389-1

1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped
DSC_0436-1

DSC_0437-1

1/3 cup raisins
1/2 teaspoon salt and black pepper, to taste
DSC_0353-1

add about 1 tablespoon of oil to a large pan and heat to medium high heat
DSC_0398-1

Sauté onion and green pepper in olive oil.
DSC_0404-1

Sauté about 5-7 minutes, until the onions are translucent
DSC_0405-1

season with salt and pepper, to taste
DSC_0406-1

then add the garlic, and stir in and saute for about 30 seconds
DSC_0407-1

DSC_0409-1

then add the meat
DSC_0410-1

DSC_0411-1

break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
DSC_0413-1

DSC_0414-1

season with salt and pepper, to taste
DSC_0417-1

cook everything together, stirring constantly until meat is browned and you no longer see pink
DSC_0419-1

Add the cumin,
DSC_0421-1

cinnamon,
DSC_0429-1

and oregano.
DSC_0422-1

DSC_0423-1

Stir everything together, then add tomatoes
DSC_0424-1

DSC_0426-1

stir in tomatoes
DSC_0427-1

DSC_0431-1

Reduce heat to low, cover and simmer for about 15 minutes.
DSC_0433-1

DSC_0434-1

Add olives
DSC_0438-1

DSC_0440-1

and raisins
DSC_0443-1

DSC_0444-1

and simmer 5 minutes longer.
DSC_0445-1

Season with Salt and pepper to taste.

Serve hot over white rice
DSC_0449-1

DSC_0454-1

 

Recipe

  • 1 yellow onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 tablespoon olive oil for sauteing
  • 4 cloves garlic, minced
  • about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
  • 6 roma tomatoes, washed, boiled, peeled, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 cup green olives, chopped
  • 1/3 cup raisins
  • 1/2 teaspoon salt and black pepper, to taste
  • Normy starts by washing the tomatoes
  • then he gets a pot of water to boil
  • then he marks an X in the bottom of the tomato (makes it easier to peal later on)
  • then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
  • while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
  • Then he drains the tomatoes and peals the skin off
  • then he cores them and chops them, into bite size chunks
  • add about 1 tablespoon of oil to a large pan and heat to medium high heat
  • Sauté onion and green pepper in olive oil.
  • Sauté about 5-7 minutes, until the onions are translucent
  • season with salt and pepper, to taste
  • then add the garlic, and stir in and saute for about 30 seconds
  • then add the meat
  • break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
  • season with salt and pepper, to taste
  • cook everything together, stirring constantly until meat is browned and you no longer see pink
  • Add the cumin,
  • cinnamon,
  • and oregano.
  • Stir everything together, then add tomatoes
  • stir in tomatoes
  • Reduce heat to low, cover and simmer for about 15 minutes.
  • Add olives
  • and raisins
  • and simmer 5 minutes longer.
  • Season with Salt and pepper to taste.
  • Serve hot over white rice

Pumpkin Scones

Go the inspiration for this recipe from here

2 cups, all purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1 tablespoon pumpkin pie spice (I used this recipe)
1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
3 tablespoons half and half
1 egg
6 tablespoons unsalted butter, nice and cold and cut into cubes
DSC_0217-1

For the spiced icing drizzle:
1 cup + 3 tablespoons powdered sugar
3 tablespoons half and half (you can add more if you if you like your icing runnier)
1/4 teaspoon pumpkin pie spice

for pumpkin pie spice:
4 tablespoons ground cinnamon
2 tablespoons ground ginger
3 teaspoons ground allspice
3 teaspoons ground cloves
1 1/2 teaspoons freshly ground nutmeg
DSC_0210-1

DSC_0209-1

In a bowl
DSC_0213-1

mix all the ingredients together then pour into an airtight container to store
DSC_0216-1

Preheat your oven to 425 degrees

In a medium bowl, whisk together the pumpkin puree
DSC_0219-1

half and half,
DSC_0221-1

DSC_0224-1

and egg.
DSC_0225-1

DSC_0227-1

and mix together
DSC_0228-1

DSC_0229-1

In another bowl sift together the flour,
DSC_0230-1

DSC_0231-1

sugar,
DSC_0235-1

baking powder,
DSC_0237-1

and pumpkin pie spice.
DSC_0238-1

DSC_0239-1

I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
DSC_0240-1

Add the cold butter
DSC_0242-1

and mix, until mixture resembles cornmeal
DSC_0243-1

Add pumpkin mixture mix until combined.
DSC_0244-1

DSC_0246-1

DSC_0247-1

Turn the dough onto a lightly floured surface
DSC_0248-1

gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.

Flatten the dough into a 1 inch thick circle
DSC_0250-1

then cut the dough in half
DSC_0251-1

then cut the halves into thirds and so on…I ended up with 8 scones
DSC_0252-1

DSC_0256-1

Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
DSC_0253-1

bake for 14-16 minutes, or until they start to turn golden brown.

Remove from oven and let them cool completely
DSC_0263-1

DSC_0266-1

While they are cooling make the spiced icing drizzle

combine the powdered sugar
DSC_0267-1

half and half
DSC_0268-1

pumpkin pie spice
DSC_0272-1

DSC_0273-1

in a bowl mix until combined
DSC_0274-1

DSC_0276-1

Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving
DSC_0279-1

DSC_0281-1

DSC_0282-1

DSC_0305-1

DSC_0306-1

DSC_0303-1

Recipe

  • 2 cups, all purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice (I used this recipe)
  • 1/2 cup canned pumpkin puree (make sure its not pumpkin pie filling)
  • 3 tablespoons half and half
  • 1 egg
  • 6 tablespoons unsalted butter, nice and cold and cut into cubes
  • For the spiced icing drizzle:
  • 1 cup + 3 tablespoons powdered sugar
  • 3 tablespoons half and half (you can add more if you if you like your icing runnier)
  • 1/4 teaspoon pumpkin pie spice
  • for pumpkin pie spice:
  • 4 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 3 teaspoons ground allspice
  • 3 teaspoons ground cloves
  • 1 1/2 teaspoons freshly ground nutmeg
  • In a bowl mix all the ingredients together then pour into an airtight container to store
  • Preheat your oven to 425 degrees
  • In a medium bowl, whisk together the pumpkin puree, half and half, and egg, and mix together
  • In another bowl sift together the flour, sugar, baking powder, and pumpkin pie spice.
  • I sifted everything together in a bowl and then transferred it to the mixing bowl of my kitchen aid
  • Add the cold butter and mix, until mixture resembles cornmeal
  • Add pumpkin mixture mix until combined.
  • Turn the dough onto a lightly floured surface
  • gently knead 4 to 5 times to bring the dough together. The dough seemed a little sticky so I just added a little more flour.
  • Flatten the dough into a 1 inch thick circle then cut the dough in half then cut the halves into thirds and so on…I ended up with 8 scones
  • Place the wedges on a sheet pan that I sprayed with Pam Non stick spray
  • bake for 14-16 minutes, or until they start to turn golden brown.
  • Remove from oven and let them cool completely
  • While they are cooling make the spiced icing drizzle
  • combine the powdered sugar, half and half, pumpkin pie spice
  • in a bowl mix until combined
  • Once the scones have cooled, drizzle the icing over top and let harden for 10 minutes before serving

Cherry Cobbler

Got the recipe from here

6 cups dark sweet, pitted cherries
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk
DSC_0164-1

Preheat oven to 400 degrees

In a saucepan combine cherries
DSC_0166-1

DSC_0167-1

sugar
DSC_0170-1

DSC_0171-1

water
DSC_0172-1

DSC_0173-1

and cornstarch
DSC_0174-1

DSC_0176-1

and cook, stirring until bubbling and thickened.
DSC_0177-1

DSC_0178-1

Pour into an 8-inch square baking dish.
DSC_0199-1

DSC_0200-1

DSC_0201-1

stir together flour,
DSC_0180-1

sugars,
DSC_0182-1

DSC_0183-1

DSC_0184-1

DSC_0185-1

baking powder,
DSC_0186-1

and cinnamon.
DSC_0188-1

Cut in butter
DSC_0190-1

until it is crumbly.
DSC_0192-1

DSC_0193-1

Mix together egg and milk.
DSC_0194-1

DSC_0195-1

Add to flour mixture
DSC_0196-1

and stir with a fork
DSC_0197-1

just until combined.
DSC_0198-1

Drop topping by tablespoonfuls onto filling.
DSC_0203-1

Bake for 25 minutes until browned and bubbly.
DSC_0205-1

DSC_0206-1

Recipe

 

  • 6 cups dark sweet, pitted cherries
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 4 teaspoons cornstarch
  • Topping:
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 egg, beaten
  • 3 tablespoons milk
  • Preheat oven to 400 degrees
  • In a saucepan combine cherries, sugar, water and cornstarch and cook, stirring until bubbling and thickened.
  • Pour into an 8-inch square baking dish.
  • stir together flour, sugars, baking powder, and cinnamon.
  • Cut in butter until it is crumbly.
  • Mix together egg and milk.
  • Add to flour mixture and stir with a fork just until combined.
  • Drop topping by tablespoonfuls onto filling.
  • Bake for 25 minutes until browned and bubbly.

 

Fresh Southern Peach Cobbler

Recipe

8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

DSC_0260-1

Preheat oven to 425 degrees

In a large bowl, combine peaches,

1/4 cup white sugar,
DSC_0263-1

1/4 cup brown sugar,
DSC_0265-1

1/4 teaspoon cinnamon,
DSC_0267-1

nutmeg,
DSC_0269-1

lemon juice, and cornstarch.
DSC_0270-1
DSC_0271-1

Toss to coat evenly,
DSC_0272-1

and pour into a 2 quart baking dish.
DSC_0273-1

DSC_0274-1

DSC_0276-1

Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar,
DSC_0278-1

1/4 cup brown sugar,
DSC_0279-1

DSC_0281-1

baking powder,
DSC_0282-1

and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
DSC_0284-1

DSC_0286-1

Stir in water until just combined.
DSC_0287-1

DSC_0288-1

Remove peaches from oven,
DSC_0290-1

and drop spoonfuls of topping over them.
DSC_0291-1

DSC_0292-1

Sprinkle entire cobbler with the sugar and cinnamon mixture.
DSC_0293-1

DSC_0294-1

Bake until topping is golden, about 30 minutes.
DSC_0295-1

DSC_0299-1

DSC_0300-1

DSC_0301-1

Recipe

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • Preheat oven to 425 degrees
  • In a large bowl, combine peaches,
  • 1/4 cup white sugar,
  • 1/4 cup brown sugar,
  • 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
  • Toss to coat evenly, and pour into a 2 quart baking dish.
  • Bake in preheated oven for 10 minutes.
  • Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
  • Stir in water until just combined.
  • Remove peaches from oven, and drop spoonfuls of topping over them.
  • Sprinkle entire cobbler with the sugar and cinnamon mixture.
  • Bake until topping is golden, about 30 minutes.

Dreamy Apple Pie

Got the recipe from here

1 whole Unbaked Pie Crust
Perfect Pie Crust

Filling
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
DSC_0101-1

DSC_0102-1

DSC_0104-1

DSC_0105-1

DSC_0106-1

1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon

Topping
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (more To Taste)
Dash Of Salt
DSC_0099-1

Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
DSC_0095-1

DSC_0096-1

Add apple slices to a large bowl.
DSC_0108-1

In a separate bowl, mix together cream,
DSC_0109-1

1/2 cup brown sugar,
DSC_0112-1

1/2 cup sugar,
DSC_0114-1

1 tablespoon flour,
DSC_0115-1

vanilla, and cinnamon.
DSC_0118-1

DSC_0119-1

whisk everything together
DSC_0120-1

Pour over apples.
DSC_0121-1

DSC_0122-1

mix everything together
DSC_0123-1

Pour apples into pie shell.
DSC_0127-1

DSC_0128-1

(mix by hand) combine butter, flour,
DSC_0132-1

sugar,
DSC_0135-1

pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
DSC_0136-1

DSC_0137-1

Pour topping over apples.
DSC_0138-1

DSC_0139-1

DSC_0140-1

DSC_0141-1

DSC_0142-1

DSC_0143-1

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
DSC_0146-1

Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil
DSC_0147-1

and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with whipped cream, or ice cream.
DSC_0150-1

DSC_0151-1

DSC_0153-1

 

recipe

  • 1 whole Unbaked Pie Crust
  • Filling
  • 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • 1 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 1/8 teaspoon Cinnamon
  • Topping
  • 7 Tablespoons Butter
  • 3/4 cups All-purpose Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Pecans (more To Taste)
  • Dash Of Salt
  • Preheat oven to 375 degrees.
  • Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
  • Add apple slices to a large bowl.
  • In a separate bowl, mix together cream,
  • 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon.
  • whisk everything together
  • Pour over apples.
  • mix everything together
  • Pour apples into pie shell.
  • (mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
  • Pour topping over apples.
  • Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
  • Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
  • Remove from oven when pie is bubbly and golden brown.
  • Serve warm with whipped cream, or ice cream.

Brown Sugar Baked Peaches

Saw this recipe on Pinterest and HAD to make it!

Got the recipe from here

Per serving:
1 fresh peach (I used 3)
1 teaspoon unsalted butter, divided
2 to 4 teaspoons brown sugar, divided
ground cinnamon, to taste
DSC_0023-1

cut the peaches in half and remove pit. Place the peaches in a baking dish, skin side down.

Place 1/2 teaspoon butter in the hollow of each peach,
DSC_0025-1
DSC_0027-1

top each peach half with 2 teaspoons brown sugar,
DSC_0030-1

and sprinkle with cinnamon.

Bake at 375 degrees until peaches are tender, about 30 minutes.
DSC_0033-1

Serve nice and warm
DSC_0034-1

DSC_0035-1

DSC_0036-1

DSC_0037-1

DSC_0041-1

Recipe

  • Per serving:
  • 1 fresh peach
  • 1 teaspoon unsalted butter, divided
  • 2 to 4 teaspoons brown sugar, divided
  • ground cinnamon, to taste
  • cut the peaches in half and remove pit. Place the peaches in a baking dish, skin side down.
  • Place 1/2 teaspoon butter in the hollow of each peach,
  • top each peach half with 2 teaspoons brown sugar,
  • and sprinkle with cinnamon.
  • Bake at 375 degrees until peaches are tender, about 30 minutes.
  • Serve nice and warm