Lemon Zucchini Bread

Thanks Rachel for this delicious recipe...Our family really enjoyed it:)...

INGREDIENTS
1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil (I substituted applesauce)
1 1/2 cups all-purpose flour (I used unbleached white whole wheat flour)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Click here for original recipe.

New Favorite Banana Bread, "Flour's Famous Banana Bread"

• 1 2/3 cups all-purpose flour (I substituted for wheat flour and my husband still loved it)


• 1 teaspoon baking soda


• 1/4 teaspoon ground cinnamon


• 1/2 teaspoon salt


• 1 cup plus 2 tablespoons sugar


• 2 eggs


• 1/2 cup oil (tastes just as good with applesauce)


• 3 1/2 bananas, very ripe, mashed


• 2 tablespoons creme fraiche or sour cream


• 1 teaspoon vanilla extract


• 2/3 cup walnuts, toasted and chopped (if desired)
  

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe and Picture found at: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_89136,00.html

Homemade Pizza Dough

This Recipe is from my sis-in-law Bruna, it is very delicious and has been a hit every time I have made it. This is also the first thing I've used yeast in. I use to stay away from recipes that called for yeast because of my unfamiliarity with it. Bruna showed me that's it's pretty simple to use and makes for very tasty pizza dough. Here is her family recipe:

The pizza dough recipe is:

1 package of yeast
1 cup warm water
1 tablespoon of sugar

Mix them together and set it aside until yeast foams up. Then mix in

1 tablespoon of olive oil
1 tablespoon of salt
2 cups of all purpose flour

Mix well with a spoon and then slowly add flour and knead until dough is no longer sticky (don't do more than 1 cup; usually it only takes 1/2 cup of flour). Put olive oil in the bottom of a bowl, set dough inside and cover with cling wrap and let it rise for about an hour. You can make the dough at night and let it rise in the fridge over night. About an hour before you are to bake the pizza, take it out of fridge and let it sit.

Put desired ingredients on pizza and bake at 450F degrees for 20-25 minutes. Check the middle to make sure it is not "doughy." Makes one thick pizza or two thin crust pizzas. You can also make calzones with it.

Recipe for Honey Wheat Pizza Dough-from http://www.spinachandhoney.com/ (courtesy of Ina Garten)

• 1/4 cups warm (100 to 110 degrees F) water
• 2 packages dry yeast
• 1 tablespoon honey
• 3 tablespoons good olive oil
• 4 cups whole wheat flour
• 2 teaspoons kosher salt

Combine the water, yeast, honey, and olive oil in the mixer or food processor fitted with a dough hook or blade (I mixed mine with a wooden spoon and kneaded by hand because I don't have the proper equipment, it still turned out great). Add 3 cups flour and then the salt, and mix. While mixing, add 1 more cup flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.When the dough is ready, turn it out onto a floured surface and knead by hand a dozen times (I left mine in the bowl and kneaded it in there adding extra flour when needed). It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel (I use cling wrap). Allow the dough to rest at room temperature for 30 minutes to an hour.

Use same cooking directions as above. This recipe makes alot more dough than the first recipe listed. If you don't like super thick pizzas I reccommend making 2 out of it or making a super extra large one out of this. My husband is not a huge fan of wheaty tasting stuff, he prefers the dough made from the first recipe. I really love this one as well, it has a wonderful, fresh taste.

Brazilian Cheese Bread

My sis-in-law, Bruna, is Brazilian and introduced me to these yummy rolls. They are soooo good! I love the flavor and texture.

• 1 cup water


• 1 cup milk


• 1/2 cup oil (I usually use olive oil)


• 1 teaspoon salt


• 1 pack of tapioca flour/starch (450g) (the only place I have found this is at Lowes Foods in the organic flour section it runs about $2.50 per pack, other natural food stores may have it)


• 2-3 eggs


• 200g of shredded or grated parmesan cheese

1. Bring to water in a large pot water, milk, oil, and salt.


2. Remove from heat and add the tapioca flour. Mix well with a wooden spoon and let cool.


3. Put the mixture in a bowl, add eggs, and knead well.


4. Add cheese and keep kneading until the mixture is smooth.


5. Roll by tablespoon into small balls. Tip: Grease your hands with oil before making the balls. Wash your hands once in a while if necessary.


6. Place the balls on a baking tray greased with oil or lined with baking paper.


7. Bake the cheese rolls in hot oven (350 degrees) for about 20 minutes or until golden brown.


8. Put the cheese rolls in a basket and serve them warm.

These rolls are seriously addictive. The recipe makes about 70 small cheese rolls. They may appear to be gooey in the middle. They don't taste gooey. Since they are made with tapioca flour the texture is different.

recipe from www.sonia-portuguese.com/recipes/pqueijo.htm