Chocolate Zucchini Snack Cake

Chocolate Zucchini Snack Cake                   

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Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.

PREP TIME: 15 Min

TOTAL TIME: 1 Hr 50 Min

SERVINGS: 6

1/2    box Betty Crocker® SuperMoist® German chocolate cake mix (about 1 2/3 cups)                                           

1        cup shredded unpeeled zucchini (about 1 medium)

1/2     teaspoon ground cinnamon

1/8     teaspoon ground cloves

1/4     cup buttermilk

2        tablespoons vegetable oil

1        egg

1/4     cup chopped nuts

1/4     cup miniature semisweet chocolate chips                                           

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
• 2 In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
• 3 Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Expert Tips:

Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.

Bake and serve the cake in a pretty, oven-safe ceramic pan.

Cantaloupe And Raspberry Smoothie

Cantaloupe And Raspberry Smoothie (This recipe yields 4 servings)

4 cups cantaloupe -- peeled/seeded/diced
•3 cups raspberries
•1/4 cup honey
•1 cup milk
•1/2 cup plain yogurt
•1/2 cup buttermilk
•1/2 cup pine nuts
Stir the honey into the raspberries. Cover and refrigerate 1 hour. Puree berries in a food processor and then pass them through a fine mesh sieve. Discard the solids. Place the puree in a large bowl and stir in the milk, yogurt, buttermilk, and melon pieces and refrigerate until chilled. When ready to serve, put 2 cups of the mixture in a blender and liquefy. Pour into a pitcher. Repeat, adding the pine nuts to the blender with the last batch of the fruit mixture.
Stir the smoothie before serving. Norwegian cruise ships serve this at dinner as fancy "Fruit Soup". I serve it all the time and call it a delicious smoothie. Mr Breakfast would like to thank Checkers for this recipe. http://www.mrbreakfast.com/display.asp?categoryid=4&subcategoryid=14&recipeid=956

Homemade Graham Crackers

Homemade Graham Crackers
by Yasmin Lozada-Hissom

These homemade graham crackers are the base of Yasmin Lozada-Hissom's Frozen Lemon Cream Cakes, but they're also a delicious snack in their own right. Or, layer them with Homemade Marshmallows and top-quality dark chocolate for the ultimate s'mores.Yields forty-five 2x2-inch crackers.
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5 oz. (1 cup) whole-wheat graham flour
5 oz. (1 cup 2 Tbs.) all-purpose flour
1/3 cup packed light brown sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/8 tsp. ground cinnamon
3 oz. (6 Tbs.) cold unsalted butter, cut into small pieces
3 Tbs. buttermilk
3 Tbs. honey
1-1/2 Tbs. unsulfured molasses
1/2 tsp. pure vanilla extract

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Position a rack in the center of the oven and heat the oven to 350°F.

Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the buttermilk, honey, molasses, and vanilla. Add the wet ingredients to the dry and pulse until a dough begins to form.

Remove the dough from the food processor and transfer to a large piece of parchment. Put another piece of parchment over it. Roll the dough into a 1/8-inch-thick, 16x13-inch rectangle. Remove the top sheet of paper, trim the rough edges, and transfer the dough along with the bottom layer of parchment to a baking sheet.

With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times. Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.

Note: You can bake half a batch of dough and refrigerate or freeze the rest for later use. Divide the dough in two before rolling it, wrap one-half well, and refrigerate for up to 3 days or freeze for up to 1 week until ready to use again for a second batch of crackers. Take the dough out of the refrigerator or freezer at least a couple hours before you plan to bake so it will soften slightly.

nutrition information (per serving):
Size : per cracker; Calories (kcal): 50; Fat (g): 1.5; Fat Calories (kcal): 15; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 35; Cholesterol (mg): 5; Fiber (g): 0;

From Fine Cooking 105, pp. 70-71

May 6, 2010

Lemon-Raspberry Muffins

Lemon-Raspberry Muffins

http://www.eatingwell.com/recipes/lemon_raspberry_muffins.html
From EatingWell: July/August 2007

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.

1 dozen muffins | Active Time: 15 minutes | Total Time: 40 minutes

Ingredients:
•1 lemon
•1/2 cup sugar
•1 cup nonfat buttermilk, (see Tip)
•1/3 cup canola oil
•1 large egg
•1 teaspoon vanilla extract
•1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
•1 cup all-purpose flour
•2 teaspoons baking powder
•1 teaspoon baking soda
•1/4 teaspoon salt
•1 1/2 cups fresh or frozen (not thawed) raspberries

Preparation:
1.Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2.Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3.Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
4.Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Nutrition
Per muffin: 185 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 27 g Carbohydrates; 4 g Protein; 2 g Fiber; 245 mg Sodium; 42 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carbohydrate, 1 1/2 fat

Tips & Notes
•Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
• Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com

Lemon Cake with Basil and Thyme

Lemon Cake with Basil and Thyme
Adapted from Simply Organic

The idea of combining traditionally sweet dishes with savory herbs has been strangely alluring to me as of late. Perhaps you recall the maple raspberry coffee cake, featuring rosemary and thyme. This is the start of a trend I don’t see ending anytime soon. I also love the concept of salty with sweet. A quick look at my desserts category reveals as much, with a number of salt-kissed sweet treats. This moist cake is not too sweet and the herbs add subtle flavor. Top it with fresh seasonal berries and you’re set. This cake would be perfect with tea at just about any time of day. I might have nibbled a bit at breakfast.

2-1/2 cups unbleached all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (1 stick), at room temperature
1-1/2 cups granulated sugar
2 large eggs
1/2 cup chopped fresh basil
2 tablespoons fresh thyme leaves
2 tablespoons lemon zest (2 large lemons)
1 teaspoon vanilla extract
1 cup plus 2 tablespoons buttermilk

Preheat oven to 375 degrees F. Lightly oil a 9-inch springform pan.
In a bowl, combine the flour, baking soda and salt.
Using an electric mixer with the whisk attachment, beat the butter and sugar until well-blended and a little fluffy, about 2 to 3 minutes. In a smaller bowl, whisk together the eggs, basil, thyme, lemon zest and vanilla extract. Add this mixture to the butter and sugar mixture and beat until blended.
Add the dry ingredients a little at a time with a few tablespoons of buttermilk in between. I alternated flour mixture and buttermilk at least six times to get all the flour incorporated. You could probably do it with fewer rounds if you are more skilled at dealing with flour than I am. Since I tend to make a terrible mess, I went very slowly.
Pour the batter into the prepared pan and bake on the middle rack of the oven for about 35 minutes. Check to be sure a cake tester comes out clean, then remove the cake from the oven and allow it to cool on a baking rack for 10 minutes. Remove the side of the pan, then allow the cake to cool completely before serving.
Quick Tips
1. Why stop with basil and thyme? Next time I’ll add some fresh mint, too.
2. I made this in a springform pan, as the recipe instructed, but I’m not sure this was necessary equipment. I’m hesitant to recommend that you try another type of pan, but I truly did not see what the springform design added. My guess is that a simple 9-inch cake pan would do the trick, too.
3. I didn’t actually cut this cake until the day after it was made. It was moist and delicious. It does not need to be refrigerated. I kept it stored on a cake plate with a dome.
Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 12 (makes one 9-inch cake)

Hearty Apple Loaf

Hearty Apple Loaf
By The Sprouted Kitchen
WebMD Recipe from Foodily.com

Muscovado sugar is a natural sweetener that has a more intense flavor than brown sugar. It is also more moist and sticky, so it holds up well in baked goods. It has a nutritional profile rich in minerals as a result of not being over processed. Turbinado sugar is much easier to find and would work fine as an alternative, just expect a coarser texture.

Ingredients
2 Heaping Cups Chopped Apples, Fairly Small Pieces
¾ Cup Whole Wheat Pastry Flour
1 Cup Almond Meal
½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
2 Eggs
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon

Instructions
Heat oven to 375’
Butter the loaf pan.

Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.

Whisk the eggs, butter, ricotta, vanilla and buttermilk together.

Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture till incorporated.

Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.

Fill the loaf pan and sprinkle remaining 2 tbsp. of the Muscavado sugar. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.

While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle it with a generous dose of the yogurt goodness.

Total Servings: 10
Nutritional Information Per Serving
Calories: 252
Carbohydrates: 30.7 g
Cholesterol: 54 mg
Fat: 11.9 g
Saturated Fat: 4.3 g
Fiber: 3.5 g
Sodium: 321 mg
Protein: 7 g

For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder

Mormon Muffin Recipe

Mormon Muffin Recipe
Ingredients:

2 Cups Boiling Water
5 teaspoons Baking Soda
1 Cup Shortening
2 Cups Sugar
4 Each Eggs
1 quart Butter Milk
5 Cups Flour
1 teaspoon Salt
4 Cups All Bran Cereal
2 Cup Walnuts (chopped)

Directions:
Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt and mix again. Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.

Spoon 1/8 cup into greased muffin tins. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes.

Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated. Yields 3 dozen muffins.