Streusel Topped Zucchini Bread

This not-too-sweet zucchini bread hides those tell-tale streaks of green under a delicious topping.  

One key to baking with zucchini is removing as much of the moisture as possible before adding it to recipes.  I've found that using a salad spinner is a great help.  Then I let it finish draining in my sink as I get the batter ready to add it in at the last minute.  

Be sure to check for doneness at around 50 minutes, as it might be tricky to tell if your bread is ready as it hides beneath the topping.  

Moist Pineapple Zucchini Bread

Admit it… not all zucchini bread is created equal.  I’ve had versions that were dust-dry, and then others that were literally swimming in moisture.  It’s hard to find one that consistently turns out just right.  The addition of crushed pineapple made the grated zucchini seem to almost disappear.  Of course, the nuts are optional - but they give it a great texture.  Be sure to squeeze the excess moisture from the grated zucchini between paper towels.

Arkansas Flake Biscuits

Cruise Line 2-Week Bran Muffins

Every time I've been lucky enough to cruise, a good friend suggests picking up a bran muffin to put in my backpack as we leave the ship at each port.  This is a great idea for several reasons.  A bran muffin has to be the 'sturdiest' bread around, able to withstand life at the bottom of your bag without crumbling to pieces.  It's also moist and just sweet enough when you realize you're hungry and don't want to cave in to whatever the local junk food might be.

I did a Google search to see if there is a recipe out there for Holland America's bran muffin.  This (according to many readers) is about as close as it gets.  It only lacks a dusting of bran "twigs" on top of each muffin - which gives it eye appeal.  Because, face it - bran is never pretty!

These are pretty close in my estimation.  The only difference was the presence of raisins.  Raisins are not required, but certainly make a more flavorful muffin.

Recipe from kingarthurflour.com

Cruise Line 2-Week Bran Muffins

Ingredients:

1 cup boiling water
1 cup bran cereal (buds or twigs) - OR - 1-3/4 cups bran flakes
1/2 cup vegetable oil
2-1/2 cups flour
2-1/2 tsp baking soda
1 tsp salt
1 to 1-1/2 cups raisins or currants (optional)
2 large eggs
2 cups buttermilk
1-1/4 cups sugar
2 cups bran cereal (buds or twigs) - OR - 3-1/2 cups bran flakes

Directions:

In a small bowl, pour boiling water over the 1 cup of bran cereal.  Allow the mixture to cool to lukewarm, about 45 minutes.

While the mixture cools, blend together the flour, soda, and salt in a large mixing bowl.  Stir in the raisins or currants.  Set aside.

Whisk together the eggs, buttermilk, and sugar.  Combine this with the flour/raisin mixture.  Stir in the dry cereal.

Finally, add the water, bran, oil mixture - stirring until thoroughly combined.  Cover the bowl and refrigerate overnight (and up to 2 weeks).

Preheat your oven to 375°.  Lightly grease muffin pan, or line with papers.  Bake as many or as few as you like, as this recipe can "live" in your refrigerator for a couple of weeks.  

Heap the thick batter in the muffin cups, a generous 1/4 cup is a good amount to use.

Bake for 20-25 minutes, or until tests done.

Remove and tip muffins in the pan to prevent bottoms from steaming and becoming soggy.  Serve warm, or transfer to a wire cooling rack to cool completely.

Makes about 18 standard, or 45 mini muffins.

Zucchini Muffins

This is a moist, flavorful muffin that doesn't scream "Zucchini" at first bite.  Although you'll find flecks of green if you're looking for it, the zucchini stays out of sight (and out of mind).

My daughter, Aryn, suggested an idea for baking the entire batch at once (instead of having to wait to empty your muffin tin and then refill).  By using canning lids (regular size for small muffins, and wide-mouth for mega muffins) and cupcake papers - you can use a baking sheet to line up 2-3 times that amount.  The lids keep the cupcake papers from sagging and spreading out, even when filled.  And no muffin tins to wash out.

These turned out wonderful just as they are - but they would also be great with a thin layer of frosting, or even a drizzle of powdered sugar glaze to "dress them up" a bit.  Great warm from the oven, and even more moist when they stand overnight.  These take a long time to "dry out" if you choose to leave them on your counter at room temperature.  They last a few days without covering (depending on your climate).

Zucchini Muffins

Ingredients:

3 eggs
1 cup oil (canola or vegetable)
1-2/3 cup sugar
1/3 cup brown sugar
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
3 tsp (1 Tbs) cinnamon
1 tsp salt
1/2 cup walnuts, chopped (optional)

Directions:

Beat eggs till light.  Add sugar and oil.  Add a bit of vanilla if desired.

Add flour, baking soda, baking powder, salt, and cinnamon (It's helpful to sift together first, or mix in a bowl before adding).  Stir into egg/sugar/oil mixture - batter will be thick.  

Stir in the zucchini (and nuts, if desired) by hand (using your mixer for this step isn't a good idea).  Make sure it is well combined.

Using an ice cream or cookie scoop, portion batter into cupcake/muffin liners on a baking sheet (see photo for how to use canning jar lids to hold papers).  

Bake at 325° - 350° (depending on your oven) for about 20 minutes.  Lightly touch top of muffins to test for doneness - the muffin should spring back if done.

Serve warm or cold for breakfast, snacks, etc...

Recipe found on food.com

Lemon Blueberry Scones

This recipe for "scones" is nothing like the US version of scones I grew up with.  Those were delicious little pieces of buttermilk yeast dough fried in hot oil until golden brown.  They were fabulous, but very time consuming - not to mention they were a major commitment.  I'll post the recipe for my mother's buttermilk scones someday.  But for now - these are wonderful to enjoy for breakfast or brunch.  

Ingredients:
2 cups unbleached flour
2 tsp baking powder
3 Tbs sugar
1/2 cup cold butter (one stick)
1 cup fresh blueberries
zest of one lemon
1 cup heavy cream
dash of vanilla

Lemon Glaze:
2 cups powdered sugar (+ or -)
3-4 Tbs fresh lemon juice

Directions:
Combine dry ingredients in large bowl.  Cut butter into thin slices and drop into dry ingredients.  Cut in with a pastry blender until crumbly - butter should be no larger than the size of a pea.  

Now toss in the lemon zest and combine well.  Gently add the blueberries - being careful not to smash them.  

Make a well in the center, and add cream all at once.  Toss gently with a spatula, folding in just until the dry ingredients are incorporated into the cream.  

At this point, you may press into a circle and cut out (taking care not to cut into a blueberry) into triangle shapes.  I didn't want to take a chance with the blueberries and a KNIFE, so I formed them into triangles by hand.  

Place on baking sheet, pressing down until they are no thicker than 1".  

Brush with additional heavy cream, then sprinkle with additional sugar.

Bake at 400° for about 20 minutes, or until barely browned and blueberries are bursting.

Remove to wire racks and combine lemon glaze ingredients.  Drizzle over each scone when cooled. 

Makes approximately 10 scones.  

Recipe from: littlemissmomma.com

Lemon Bread - 2 Ways

 Lemon bread of any kind is wonderful - and I found two ways to make it, and love them both.  One utilizes yogurt, and the other uses convenience items like a cake mix, lemon pudding mix, and sour cream.  They are both delicious when you drown them in a tart/sweet lemon glaze.  

There is a lot of hype on Pinterest over a recipe called Starbuck’s Lemon Poundcake.  I guess you could call this a quick bread, but I call it a full-on dessert.  The lemon glaze is what makes it, but it can’t shine without a moist, lemony poundcake underneath.

The first recipe is from Mel’s Kitchen Cafe.  It calls for plain yogurt and applesauce, but the oil (in my opinion) cancels out those health benefits.  It’s wonderful and moist.  

The second recipe is from Picky Palate.  All convenience and lots of lemon flavor.  

I made both for my niece’s wedding reception in August.  (Obviously, I’m a little tardy posting these)  If I had my choice - I’d actually prefer the version with convenient cake mix & lemon pudding.  More lemon flavor by far, and a little bit faster to get in the oven.  I would go for the one that uses what I have on hand.  And yes - fresh lemons are probably a great idea, even if you could technically use bottled lemon juice.

For both recipes - go to:
www.changeabletable.com

Heavenly Cornbread

I have several ‘favorite’ cornbread recipes - which all have qualities that make them unique.  This recipe, however - takes all those characteristics and blends them into one great recipe.  Like most cornbread recipes, this one isn’t what you would define as healthy.  But, if you’re worried about that - you can sub part whole wheat flour for the white.

Two tidbits of information on this recipe.  One - it calls for part whole wheat flour.  I’ve made it both ways - with the whole wheat, and also without.  I personally love it with the whole wheat flour.  Granted - it isn’t a LOT, (and you honestly would never know it’s there if you didn’t make it yourself)  It bakes up nice and golden either way - so don’t use the fact that you don’t have whole wheat flour already ground and ready to go deter you from trying it without.

Next - if you like your cornbread nice and tall, use an 8” square pan.  If you like it thin and want it to serve more - use an oblong pan (as shown).  Doubling the recipe will fill a 9” x 13” pan.

Finally - you can mix this entirely by hand (without the aid of a hand mixer).  If you do, remember to sift your dry ingredients together so you won’t have lumps float to the top (as I did in the photos in this post).  Lumps never hurt anyone, but if you are a perfectionist - I’ve told you how to avoid them.

When you take your first bite, you will be pleasantly surprised at how delicious this cornbread is.  It is a sweeter cornbread, with great texture.  It keeps for a long time - if you actually have leftovers.  Enjoy!

You'll find the recipe at:
www.changeabletable.com

Homemade Flour Tortillas

Years ago as a young mom, I just assumed it was rocket science to make your own flour tortillas.  Had I known they were this easy, we would have had them as often as sliced bread.  (Sorry kids - I didn’t know!)  With a food processor they’re ready in minutes, by hand - just a few more.  Delicious!

My sister-in-law, Peggy, was one of those iconic moms that did EVERYTHING.  You know the type of person I’m talking about - totally ‘together’.  She made everything by hand, AND her kids loved her for it.  She made homemade flour tortillas for the huge family parties we always had when one of the cousins had a birthday.  She rolled out tortillas all day long so everyone could enjoy them that night.  I remember asking her if they were hard to make - and she smiled and emphatically said “no”.

Homemade tortillas are especially good in Cafe Rio Sweet Pork Salad

Back then, my idea of making homemade tacos involved buying a megapack of tortillas at Costco.  They were convenient, easily frozen, and totally acceptable.  But now that I have learned to make tortillas myself, I believe it’s worth the tiny sacrifice of convenience.  Have you ever looked at the ingredients on a package?  Enough said.

These are even more fluffy and tender - you can make them any size you need.  They are easy to freeze and taste just as good (if not better) than those I purchased.

You can make these in a bowl by hand, as well as with a food processor.  No fancy equipment needed to roll them out.  A few sprinkles of flour and a good rolling pin.  Done.

If you want them super-fresh, cook them as you prepare the rest of your taco ingredients (like browning the meat, dicing tomatoes, etc).  If you want them done beforehand, keep them covered in foil in a warm oven and they will be just as delicious.

For the recipe, with step-by-step photos, go to:
www.changeabletable.com

Lowfat Moist Banana Bread/Muffins

In my experience, it’s rare to find the words “lowfat” and “moist” in the same recipe title.  Most recipes for moist banana bread have a high proportion of fat - either shortening or butter.  I tried this one because I had blueberries that needed to be used, but I’ve since made it into muffins without - and it’s fabulous!

Do you ever find yourself irritated that ALL the bananas on the counter turn dead ripe at the same time? (I'm sure it's a conspiracy to make you turn around and buy more bananas...)  You would think they would work together and take turns - they are as hard to convince as my kids were!  My daughter Aryn taught me to toss overripe bananas into the freezer - just leaving them in their skins.  I was suspicious at first, but it really works.  They thaw out quickly and it’s not hard to remove the skins.

This recipe caught my eye on Pinterest, and I’ve learned to not get my hopes up when that is my source.  I was happy to have my low expectations proved wrong.  

The recipe only calls for 3 Tbs vegetable oil, yet the bread was so moist and delicious it was hard to believe.  I’m sure the ripeness of the bananas has something to do with it, but the second time I made it with barely ripe bananas - same result.  Hmmm.  

Although blueberries make this a unique banana bread, I enjoyed it more the second time around just plain.  The texture is perfect, with just the right sweetness, and it’s firm enough to hold together without being tough. 

Quite by accident, I found a great way to mash ripe bananas - with a pastry blender.  That is the one step that keeps me from giving in and using up those black bananas.  Just a few criss-cross swipes with this common kitchen tool, and the job was done.  

I love the fact that this has no unusual ingredients - everything I have at home already.  I have yet to find an easier, faster banana bread recipe.

You'll find the recipe, along with step-by-step photos - at:
www.changeabletable.com