Italian Bruschetta

 6 medium Roma tomatoes, ( 1 1/2 lbs), chopped small diced with a hand chopped

fresh basil (1/3 cup), roll and cut into thin ribbons

5 garlic cloves, minced  (set aside in a small bowl 1 minced clove and 3 Tbsp extra-virgin olive oil)

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

1/2 tsp salt

1/4 tsp pepper

In a medium bowl, add tomatoes, basil, garlic, olive oil, balsamic vinegar, salt and pepper.  Mix and let marinate for about 15-10 minutes.

 

Italian Baguette

shredded Parmesan cheese

In the meantime, preheat oven to 400 degrees.  Cut a Italian baguette into slices and place on a single layer on a baking sheet. Brush both sides with the garlic/oil mixture. Top with shredded Parmesan cheese.  Bake in the oven for 5 minutes.  Broil for 1-2 minutes for the edges to get crispy golden brown. 

To serve: Separate the crispy bread from the tomato mixture.  Add a spoonful  of tomatoes on top of the bread.  Can garnish with olive oil or balsamic glaze.  Eat immediately.

Recipe:  Natasha's Kitchen

Banana Bread

 2 bananas, smashed

1/2 pkg cake mix

1 egg

Mix together in a bowl.  Spread into 2 small loaf pans.  Bake in a 350 degree oven for 30 minutes.  Check with a toothpick for doneness.

Recipe:  six sisters stuff

Lemon Blueberry Bread

 Makes 1 loaf

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/4 cup lemon juice and zest of 1 lemon

2 large eggs, room temperature

1 tsp vanilla

1/2 cup milk, room temperature or 1/2 cup plain Greek Yogurt

1 1/2 cups all-purpose flour

1 cup fresh blueberries, wash and dry well with a towel, (for 1 few hours even)

11/2 tsp baking powder

1 tsp salt

1.  Butter a loaf pan with a brush or spray with nonstick spray.  Place a parchment paper on the bottom and flip it over with butter. Preheat oven to 350 degrees.

2.  In a stand mixer beat the butter to soften. In a small bowl combine the sugar and the lemon zest and juice.  Mix together with a fork to get rid of clumps. Add to the butter and mix on medium/high speed  until light and fluffy. Add 1 egg at a time and beat after each one.  Add vanilla.   

3.  In a small bowl combine blueberries and 2 Tbsp of flour, gently mixing together.  Toss well.

4. In another bowl add the flour, baking powder and salt.  Stir.  Into the mixer beat the flour and the milk or yogurt alternating in batches until all combined.  

5.  Fold in the blueberry/flour mixture by hand using a spatula or wooden spoon.  Pour into a loaf pan.  Bake in a 350 oven for 55-65 minutes.

Glaze:

2 Tbsp granulated sugar

1-2 Tbsp freshly squeezed lemon juice

Heat together in a small saucepan or in the microwave.  Poke the top of the cooled bread with a tooth pick all over so the glaze seeps down.  Pour or brush the entire top.  Let it cool somewhat in the pan for 30 minutes or pour on with a spoon back and forth over the top of the cooled bread. Serve.  Store in the refrigerator or freeze it.

Recipe:  joy of baking

Killer Banana Bread

 1/2 cup salted butter, melted

1 cup light brown sugar

2 eggs

1 1/2 cup all-purpose flour

1 tsp baking soda

1/8 tsp baking powder

1/2 tsp salt

1/2 cup full fat sour cream

2 medium-large ripe bananas, sliced thin

1/2 cup chopped pecans or walnuts

Topping:

1 medium ripe banana (a small- medium is perfect)

1/3 cup light brown sugar

1/8 tsp vanilla

5 drops of maple flavoring

Preheat oven to 350 degrees and spray a 9x5 loaf pan with nonstick spray set aside.

In a medium bowl, add the melted butter and brown sugar, combine with a spoon.  Stir in the eggs.  And the flour, baking soda, baking powder and salt.  Stir to lightly combine.  Add the sliced bananas and sour cream, mix till you don't see anymore sour cream.  Fold in the nuts.  Transfer batter to the prepared loaf pan.

 

Topping:

In a small bowl, add the 1/3 cup brown sugar, add the flavorings.  Combine with a spoon to infuse the brown sugar.  Cut the banana in half lengthwise, to the cut side of the banana pack on a little more than half of the topping to each banana half.  Lay then o n the top of the batter.  Bake for 65 minutes or until a toothpick comes out clean. (check your bread after 55 minutes )

Let cool in the pan for 10 minutes.  Run a knife around the edge and remove from pan.  Finish cooling on a cooling rack, then loosely wrap to stay fresh.  If you don't plan to eat your bread today, store it in the fridge.  this bread is freezable.

Recipe:  The farm stand

Apple Walnut Bread/Cake

 3 1/2 cups flour

2 tsp baking powder

1 1/2 cups sugar

1 cup vegetable oil

6 eggs

1/2 tsp salt

1 Tbsp vanilla sugar

1/3 cup orange juice fresh squeezed

3 apples, diced

3 Tbsp sugar

1/2 tsp cinnamon

1 1/4 cup chopped walnuts

Dice apples, chop walnuts add cinnamon and 3 Tbsp sugar. Mix very well and set aside.

Whip eggs and sugar until very thick and light in color.

Sift dry ingredients.

Add slowly into the eggs, the flour, oil and juice rotating until all ingredients are incorporated

Butter or oil baking loaf or Bundt add first layer of batter, add apples then batter then apples.

Cake pan should not be filled to the top, leave about 1/4 of the pan with room to expand when baking 

Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick comes out clean

Icing Drizzle:

1 cup icing sugar (powdered sugar)

2 to 3 Tbsp half and half

1 Tbsp vanilla

Mix well.  Chill covered until needed.

Zucchini Bread

 2 cups flour

3/4 tsp baking powder

3/4 tsp baking soda

1 tsp cinnamon, optional

1 tsp kosher salt

1 cup light brown sugar

1/2 cup granulated sugar

3/4 cup vegetable oil

1 tsp vanilla extract

2 eggs, lightly beaten

2 1/2 cups grated zucchini, (12-16 oz)

1.  Preheat the oven to 350 degrees.  Grease a loaf pan.  For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.

2.  Whisk together first five ingredients.  In a separate bowl, whisk remaining ingredients except zucchini.  Add zucchini to the flour mixture and toss to coat.  Add dry to wet and stir till until combined Pour into pan.  Bake until toothpick comes out clean, about 45 minutes to 1 hour.  

3.  Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.

Meyer Lemon Avocado Toast

 2 slices whole grain bread

1/2 avocado

2 Tbsp chopped fresh cilantro, or more to tase

1 tsp Meyer lemon juice, or to taste

1/4 tsp Meyer lemon zest

1 pinch cayenne pepper

1 pinch fine sea salt

1.  Toast bread slices to desired doneness, 3 to 5 minutes.

2.  Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt.  Spread avocado mixture onto toast and top with chia seeds.

Lemon Blueberry Bread

Yield:  1 loaf

 

1/3 cup butter, melted

 1 cupr sugar

3 Tbsp lemon juice

2 large eggs, room temperature

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 cup fresh or frozen blueberries

1/2 cup chopped nuts

2 Tbsp grated lemon zest

 

Glaze:

2 Tbsp lemon juice

1/4 cup sugar 

1.  In a large bowl, beat the butter, sugar, lemon juice and eggs.  Combine the flour, baking powder and slat stir into egg mixture alternately with milk, beating well after each addition.  Fold in the blueberries, nuts and lemon zest.

2.  Transfer to a greased 8x4 inch loaf pan.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the enter comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.

3.  Combine glaze ingredients; drizzle over warm bread.  Cool completely.

Navajo Tacos with Veggies and Indian Fry Bread

 Fry Bread:

3-3 1/4 cups all purpose flour, plus about 1/2 cup for shaping

1 1/2 tsp baking powder

2 tsp salt

1 1/4 cups very warm water

canola or vegetable oil for frying 

For Fry Bread:

1.  Place 3 cups flour, baking powder and salt into large bowl.  Mix.

2.  Add 1 1/4 cups very warm wataer to bowl and stir with a largea spoon just until combined.

3.  The mixture should be soft, but not sticky.  If the dough is wet and sticky, add ore flour, a little at a time until dough is still soft, but not wet.

4.  Divide the dough into 6 pieces.  Pat out on clean floured surface or between hands that have been dusted with flour.  At this point I let the dough rest while cooking the meat filling and preparing the other toppings. 

5.  Heat oil in pan to 350 degrees.  The oil should be at least 2 inches deep in the pan.  Be sure to use a pan that is fairly deep to prevent the oil from  bubbling over the edge.

6.  When oil is heataed, carefully place the dough into the hot oil one at a time.  Make sure the temperature does ot drop too much.  If placing a piece of dough into the oil makes it stop bubbling, wait to add another piece of dough.  I cook two pieces of dough at a time.

7.  Cook on each side until golden.  Remove from oil to a paper towel or piece of parchment paper.

 

For Tacos:

 1.  Cook the ground beef in a skillet over medium heat.  Drain any grease from pan and discard.

2.  Add chopped onion and all seasonings.  Cook until onion is softened.

3.  Add one can of beans. After the meat and bean mixture has cooked a few minutes, use a potato masher and smash down about 1/2 of the beans (optional)

4.  Cook until mixture is heated through.  Remove from heat and cover until ready to assemble.  This may also be made a day or two ahead an then simply reheated when ready to serve.

5.  Chop all of the topping ingredients and set aside in bowls for easy assembly.

Assembly:

Place warm fry bread on each plate.  Let each person place desired toppings to make their own Navajo taco.  Serve immediately.

Fry Bread  (with yeast)

1 cup warm water

1 Tbsp yeast

3 Tbsp sugar, divided

1/3 cup of canola or vegetable oil

1 tsp sea salt

1 large egg

3 1/2 cups all purpose flour, plus extra for rolling or patting out

 

1.  Place warm water, yeast and one Tbspof sugar in a large bowl.

2.  Let yeast bubble and rise.

3.  Add rest of sugar (2 Tbsp) oil, salt, and egg.  BLend with whisk.

4.  Add 3 cups of all purpose flour and mix with large spoon.  Slowly add the additional 1/2 cup just until the dough is no longer sticky.  This will vary according to the humidity.  The dough should have a matte finish.

5.  Let rest for about 30-45 minutes covered  (or up to 1 1/2 hours), or until the dough is nearly doubled in size.

6.  When reaady to fry, divide the dough into 12 pieces. I use 6 for tacos and 6 for dessert fry bread (nutella, powdered sugar, honey butter or butter and jam).  

7.  Follow recipe directions frying dough and for topping fry bread.

For Taco Filling:

1 lb ground beef

1 cup chopped onion

1 tsp salt and pepper

2 tsp cumin

1/2 tsp chili powder ( or to taste)

1 tsp cumin

1  (15 oz) can small red beans, kidney beans, garbanzo or refried beans (optional)

Topping:

lettuce

cheese

tomato

olives

sou cream

avocado

sour cream or pain unsweetened Greek yogurt

Cornbread

 6 Tbsp unsalted butter

1 /12 cups stone-ground cornmeal

1 cup all-purpose flour

1/2 tsp baking soda

2 tsp baking powder

1 3/4 tsp salt

2 tsp sugar

1 1/2 cups buttermilk

2 large eggs

1.  Preheat oven to 375 degrees.  Add butter to a 9 inch cast-iron skillet and place in the oven while preheating.  Once the butter has completely melted and browned, remove from the oven, 10-15 minutes.

2.  In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, sal, and sugar.  In another bowl, whisk the buttermilk and eggs.  Add the wet ingredients to the dry and whisk until combined.  Pour immediately into the hot skillet.

3.  Bake until the cornbread is golden brown and a skewer inserted in the middle comes out clean, 20-25 minutes.  Remove from oven and cool 10 minutes before slicing.

Zucchini Bread Squares

 2 zucchini, grated with the skins on

1 clove garlic

2 eggs

salt and pepper

 sesame

7 Tbsp flour

oil

In a small bowl add grated zucchini, garlic and eggs.  Mix together. Add salt, pepper and sesame and flour.  Mix all together.  Pour oil in a cast iron pan and heat up.  Pour all in evenly in pan and cook for 10 minutes.  Flip over (using a plate) and cook another 10 minutes.  Cut and serve.

Bread Pudding

 day old biscuits, rolls or bread

handful of raisins

6 eggs

4 cups milk

1 Tbsp vanilla

1 cup sugar

1/2 cup butter, melted (1 stick)

1 tsp cinnamon

 

Tear biscuits, rolls or bread into small pieces and cover the bottom of a 9x13 pan. Sprinkle raisins on top.  In a bowl mix together, eggs, milk, vanilla, sugar, butter and cinnamon.  Pour mixture over biscuits, rolls or bread and cover completely.  Bake in a preheated 325 degree oven for 45 minutes to 1 hour.  It is done when there is still a slight jiggle. 

Topping for Bread Pudding:

1/2 cup butter, (1 stick)

1 cup sugar

1 tsp vanilla

1 tsp cinnamon

1 egg

Cook for a few minutes in a pan over the stove being careful not to cook the eggs (take off the heat if you need to).  Mix constantly until it thickenes,  Pour topping over the cooked bread pudding.

 

Garlic Bread

 2 sticks butter, softened

2 cloves garlic, minced

1 scallion, minced

1 Tbsp Parmesan

1 Tbsp finely chopped parsley leaves

salt and pepper

1 French baguette

In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, salt and pepper.  Preheat broiler with rack 4 inches from heat.  Slice baguette horizontally.  Spread butter on both halves.  Place o a sheet pan and toast under the broiler, about 2 minutes.

French Bread

 Dissolve:

2 Tbsp yeast in

1/2 cup warm water

In a standing mixer, or big bowl, put:

2 cups hot water

2 Tbsp sugar

1 Tbsp salt

1/3 cup oil

When cooled just enough to not kill yeast:

Add yeast mixture

Add 3 cups flour

Mix well then add: 

3 cups flour (yes second 3 cups)

Knead every 10 minutes for 1 hour. Shape into 2 long loafs and place on greased cookie sheets.  Let rise. Bake at 400 degrees for 20 minutes. 

Recipe: from Judy Rose Homer

Healthy Zucchini Bread

1 cup grated zucchini

1 cup flour

1/2 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

2 tsp cinnamon

1 cup honey

1/2 cup applesauce, unsweetened

1 egg

1 tsp vanilla

Preheat oven to 325 degrees.  Spray a 8x4 inch bread pan.  Grate zucchini in a packed measuring cup half on the large side and half on the small side.  To a bowl add the flours, salt, baking soda, baking powder, cinnamon, honey (spray a measuring cup first), applesauce, egg and vanilla extract.  Lastly fold in grated zucchini into the batter.  Pour into prepared bread pan.  Bake at 325 degrees for 50-60 minutes.  Cool before serving with butter.

Garlic Bread

1 loaf of French Bread
1/2 cup softened and salted butter
2 Tbsp olive oil
1 Tbsp dried basil
1 tsp dried oregano
1/2 cup grated Parmesan cheese
4 whole cloves, minced
1/2 tsp salt
1/4 tsp black pepper

Cut the bread in half lengthwise.  In a bowl add the rest of the ingredients. Spread with a butter knife onto the bread.  Put on a baking sheet and toast on broil until lightly browned.

Recipe:  Stay at Home Chef

Zucchini Bread

Makes 2 loaves

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 Tbsp ground cinnamon

3 eggs

1 cup vegetable oil

2 ¼ cups white sugar

3 tsp vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Banana Bread

3 eggs

3 or 4 bananas (or any canned fruit)

sprinkle of cinnamon

sprinkle of 100% pure maple syrup

1 cup sugar

½ cup butter

3 cups flour

2 tsp baking powder

½ tsp baking soda

¼ cup walnuts (save some to sprinkle on top before baking)

sprinkle of brown sugar

Mash bananas with a fork. Add cinnamon and maple syrup. Mix together and set aside. In a bowl add eggs and break up yolks. Add banana mixture. Add all dry ingredients and mix to combine. Spray a loaf pan with non stick cooking spray and a bit of flour. Pour in banana mixture. Top with some walnuts and a bit of brown sugar. Bake at 375 degrees for 50-60 minutes.

Crock Pot Bread

1 Tbsp yeast

1 Tbsp honey

1 cup warm water

2 ¾ cup all-purpose white flour

1 Tbsp white sugar

1 tsp salt

2 Tbsp olive oil

Other:

Parchment paper

3 paper towels

1. Mix together warm (not hot) water, yeast, and honey, and let sit for a minute for yeast to foam.
2. Stir together flour, sugar, salt, and then mix with yeast mixture and olive oil.
3. Stir together with a wooden spoon.
4. Knead for 5 minutes, either by hand or with a stand mixer and hook attachment.
5. Line a crock pot with parchment and place ball of dough in center
6. Put paper towels over the top, and put the lid very slightly ajar over that, this will help absorb some of the moisture so the top of your bread is not mushy and wet while the bottom is crispy and hard.
7. Cook on high for an hour and a half, or until bottom is browned (You can just lift it out with the parchment to check how brown the bottom is)
8. Remove from crock pot, put on a baking tray, and into a preheated oven set to broil on high. Broil 2-3 min or until you reach the desired golden brown.

Navajo Flatbread

Makes 6

2 cups flour

1- 1 ¼ cup of lukewarm water

1 Tbsp baking soda

1 tsp kosher salt

1 Tbsp oil/butter/shortening

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough. Knead for a few minutes. Let rest in a greased bowl for 30-60 minutes. Divide into 6 pieces and roll out on floured surface thin. (tortilla thickness) Heat griddle to 350 degrees. Cook until golden brown spots and flip, cooking until done. They can be made ahead and kept under a flour towel or frozen for later use.