caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

cranberry loaf

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 cup graham cracker crumbs
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup chopped cranberries
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1 tablespoon orange zest
• 1 egg, beaten
• 1 cup orange juice
• 1/3 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• in a large bowl, mix together flour, crumbs, brown sugar, baking powder, and salt. stir in cranberries, raisins, nuts, and orange rind. add beaten egg, orange juice, and oil. stir until blended. scrape into a greased 9 x 5 x 3 inch loaf pan.
• bake in a preheated 350 degrees f (175 degrees c) oven for 1 hour, or until inserted toothpick comes out clean. cool in pan for 10 minutes. remove from pan to a wire rack to cool completely.

zucchini nut cake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1 cup white sugar
• 1 cup brown sugar, not packed
• 3 eggs
• 1 tablespoon water, or more if needed
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10-inch fluted tube pan (such as a bundt®).
• sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. gently stir in zucchini and 1/2 cup walnuts. if batter seems dry, mix in 1 more tablespoon water.
• melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small appear in the mixture. stir 1/2 cup walnuts into the brown sugar mixture.
• spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
• bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.

Sour Cream Chocolate Chip Cake Ii

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 6 ounces semisweet chocolate chips
• 1/2 cup finely chopped walnuts
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 8x8 inch or 4 mini loaf pans.
• in a medium bowl, mix flour, soda, baking powder and baking soda. set aside.
• in a large bowl, cream butter and sugar until light and fluffy. add eggs one at a time, mixing well each time. add vanilla.
• add flour mixture alternately with sour cream. mix until well blended. stir in chocolate chips.
• make streusel mixture: in a medium bowl, mix walnuts, sugar and cinnamon together until blended.
• pour in half the batter and sprinkle some streusel mixture across the pan (s). add remaining batter and sprinkle streusel mixture on the top.
• bake at 350 degrees f (175 degrees c). bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.

french fruitcake

Ingredients

• Servings: 1
• 3/4 cup candied orange peel
• 1/2 cup coarsely chopped walnuts
• 1/2 cup raisins
• 1/2 cup golden raisins
• 2 tablespoons all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 2 1/2 tablespoons honey
• 2 eggs
• 1 1/2 tablespoons light cream
• 2 tablespoons dark
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder

Recipe

• toss the candied orange peel, walnuts, and raisins with 2 tablespoons flour. set aside.
• in a large bowl, cream the butter with the sugar and honey. beat in the egg, then the cream or milk, , and vanilla. stir together the remaining 1 1/2 cups flour and the baking powder; beat into the creamed mixture. stir in the fruits and nuts. turn the batter into a greased and floured 9 x 5 inch loaf pan.
• bake in a preheated 350 degrees f (175 degrees c) oven for 10 minutes. lower the heat to 325 degrees f (165 degrees c). bake the cake 45 minutes longer, or until it tests done with a toothpick. transfer to a rack to cool.

Pure Maple Candy

Ingredients

• Servings: 18
• 2 cups pure maple syrup
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 1 min Cook Time: 10 mins Ready Time: 51 mins


• in a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. boil until syrup reaches 235 degrees f (110 degrees c) on a candy thermometer.
• remove from heat and cool to 175 degrees f (80 degrees c) without stirring, about 10 minutes.
• stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. stir in chopped nuts, if desired.
• pour into molds. set aside to cool. once cool, unmold candy. store in airtight containers up to 1 month.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.