sugar free rugelach

Ingredients

• Servings: 64
• 1 cup margarine
• 8 ounces cream cheese, softened
• 2 3/4 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1 cup chopped raisins
• 1 cup chopped walnuts
• 2 tablespoons ground cinnamon
• 1 cup apricot spreadable fruit

Recipe

• cream together the margarine and cream cheese in the bowl of an electric mixer. blend in the vanilla. mix in the flour. chill the dough.
• to make the filling: mix together the chopped raisins, chopped walnuts, and cinnamon. if you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
• divide the dough into 4 equal portions. roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
• spread a light layer of preserves (approximately 2 tablespoons) each dough circle. sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
• cut each circle into 16 wedges using a pastry cutter or a pizza cutter. roll each wedge from base to point. place point down on a lightly greased or parchment lined baking sheets.
• bake for 15-17 minutes at 375 degrees f (or until golden). remove to racks to cool.

Orzo With Mushrooms And Walnuts

Ingredients

• Servings: 8
• 1/3 cup chopped walnuts
• 3 tablespoons olive oil
• 2 onions, chopped
• 1 pound fresh mushrooms, sliced
• 4 cups chicken broth
• 2 cups uncooked orzo pasta
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat the oven to 350 degrees f (175 degrees c). place walnuts on a baking sheet. bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. stir once or twice for even toasting.
• heat oil in a large heavy saucepan over medium-high heat. saute onion and mushrooms until tender and golden brown.
• pour in broth, and bring to a boil. stir in orzo, reduce heat to low, and cover. simmer until orzo is tender and liquid is absorbed, about 15 minutes. if after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. remove from heat, and stir in walnuts. season with salt and pepper to taste.

oz's banana-nut and raisin bread for abm

Ingredients

• Servings: 1
• 1 cup milk, room temperature
• 2 tablespoons butter, softened
• 2 ripe bananas
• 3 1/2 cups all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 1/2 teaspoons active dry yeast or bread machine yeast
• 1/2 cup raisins
• 1/2 cup walnuts

Recipe

Preparation Time: 5 mins Cook Time: 2 hrs 50 mins

Ready Time: 2 hrs 55 mins


• place the milk, butter, bananas, flour, sugar, salt, cinnamon, and yeast in the bread machine in the order recommended by the manufacturer. select basic setting; press start. if your machine has a fruit/nut setting, add the raisins and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

Spice Cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter or margarine, softened
• 1 cup brown sugar
• 1 egg, beaten
• 1 cup
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x5 inch loaf pan.
• sift together flour, baking powder, cloves, cinnamon, allspice, baking soda, and salt in a bowl. set aside.
• in a large bowl, cream the butter and brown sugar until light and fluffy. add egg and beat well. add flour mixture alternately with and mix well to combine. fold in the chopped walnuts.
• pour into a 9x5 inch loaf pan. bake 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Florida Strawberry Bread

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1 cup white sugar
• 4 eggs
• 1 1/4 cups vegetable oil
• 1 1/2 cups frozen strawberries, thawed and drained
• 1 1/2 cups chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x5 inch loaf pans.
• in a large bowl, combine flour, salt, cinnamon, baking powder and white sugar. in a separate bowl, beat together eggs and oil. stir egg mixture into dry ingredients until just moistened. fold in strawberries and walnuts. spoon batter into prepared loaf pans.
• bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. let cool 10 minutes in pans and then move to a wire rack to cool completely.

foolproof chocolate fudge

Ingredients

• Servings: 1
• 3 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup coarsely chopped walnuts
• 1 1/2 teaspoons vanilla extract

Recipe

• line one 8 or 9 inch square pan with wax paper.
• in a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. remove from heat and stir in the chopped nuts and vanilla extract. spread mixture evenly into the prepared pan and chill for 2 hours or until firm. once firm, turn fudge cutting board, peel off waxed paper and cut into small squares.

Rhubarb Muffins Ii

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup packed brown sugar
• 1 cup buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups chopped fresh rhubarb
• 1/2 cup chopped walnuts
• 1/2 cup white sugar
• 2 tablespoons butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 325 degrees f (165 degrees c). grease muffin cups or line with paper muffin liners.
• in a large bowl, combine flour, baking soda, cinnamon and salt. set aside.
• in a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. fold in rhubarb and walnuts. add to flour mixture, mixing just until moist. spoon batter into prepared paper liners.
• in a small bowl, blend sugar and butter and sprinkle over each muffin.
• bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

The Greatest Banana Bread

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 3 ripe bananas, mashed
• 2 eggs
• 1/2 cup vegetable oil
• 5 tablespoons buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour an 8x4 inch loaf pan.
• in a separate bowl mash bananas to equal 1 cup and add oil, eggs, buttermilk and vanilla extract. beat together and pour this mixture into the dry ingredients. add nuts and stir just until combined. pour batter into 8x4 inch loaf pan.
• bake for 1 hour and 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

cream cheese coffee cake ii

Ingredients

• Servings: 1
• 2 (3 ounce) packages cream cheese, softened
• 3 tablespoons confectioners' sugar
• 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 (8 ounce) container sour cream
• 1/2 cup finely chopped walnuts
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan. in a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. in a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• in a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the sour cream, mixing just until incorporated. pour half of batter into prepared pan. spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. spoon remaining batter over filling, spreading to pan edge. in a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. sprinkle over batter in pan.
• bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a serving plate and serve warm.

Persimmon Cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup raisins
• 1 cup chopped walnuts
• 1/4 teaspoon salt
• 1 cup persimmon pulp

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream together the shortening and sugar. add egg and vanilla; mix well.
• sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. stir flour mixture into creamed sugar mixture.
• stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
• drop by the teaspoonful on greased or parchment lined cookie sheet. bake for 12 to 15 minutes. transfer to wire racks to cool.

Karithopita

Ingredients

• Servings: 1
• 1 1/4 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/3 cup shortening
• 3/4 cup milk
• 1 egg
• 1 cup finely chopped walnuts
• 1/4 cup white sugar
• 1/4 cup water
• 1/4 cup honey
• 1 teaspoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square baking dish.
• in a medium bowl, stir together the flour, 3/4 cup of sugar, baking powder, salt, cinnamon and cloves. cut in the shortening until it is in very small pieces, then mix in the milk and egg using an electric mixer on low speed. mix for about 1 minute, scraping the bottom of the bowl at least once to avoid lumps. stir in walnuts by hand. pour into the prepared pan, and spread evenly.
• bake for 35 to 40 minutes in the preheated oven, until a knife inserted into the center of the cake comes out clean. cool cake in the pan for about 30 minutes while you prepare the honey syrup.
• in a saucepan, stir together 1/4 cup of sugar and the water. bring to a boil, reduce heat to low, and simmer for about 5 minutes. stir in the honey and lemon juice, and remove from heat.
• make slashes in the top of the cake in a diamond pattern using a knife. pour the hot syrup over the top of the cake.

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.

One Hundred Thousand Calorie Bars

Ingredients

• Servings: 24
• 1 (18.25 ounce) package german chocolate cake mix
• 3/4 cup butter, melted
• 2/3 cup evaporated milk
• 6 ounces semisweet chocolate chips
• 1 cup chopped walnuts
• 50 individually wrapped caramels, unwrapped

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch baking pan.
• combine the cake mix, butter and 1/3 cup of the evaporated milk. spread 1/2 of this mixture into the prepared pan.
• melt the caramels with the remaining 1/3 cup evaporated milk.
• bake for 3 minutes at 350 degrees f (175 degrees c).
• sprinkle the chocolate chips and chopped nuts over the baked mixture. drizzle the caramel over the top then pat the remaining 1/2 of the batter on top. bake an additional 20 minutes.

Terrific Toffee Bars

Ingredients

• Servings: 48
• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup milk chocolate chips
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. press dough into prepared baking dish.
• bake in preheated oven until crust is light brown, 25 to 30 minutes.
• immediately sprinkle chocolate chips over hot crust. let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. cool pan on wire rack for 30 minutes.

cracker cookie brittle

Ingredients

• Servings: 20
• 1 1/2 (8 ounce) packages thin round wheat crackers (such as dare breton®) original crackers)
• 1 cup butter
• 1 cup brown sugar
• 1 cup chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with heavy-duty aluminum foil.
• place the crackers on the foil-lined baking sheet in a single layer, so they overlap like shingles. melt the butter with brown sugar in a saucepan over medium heat, bring to a boil, and boil for 3 minutes. pour the butter mixture evenly over the crackers.
• bake in the preheated oven for 15 minutes; remove from oven, and sprinkle crackers with chocolate chips.
• let stand about 2 minutes, until the chips are melted, and spread them over the crackers with a spreader or kitchen knife. sprinkle with nuts, if desired. allow to cool completely, about 1 hour; break into chunks, and store in airtight sealed container.

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.

no bake balls

Ingredients

• Servings: 3
• 2 1/2 cups crushed vanilla wafers
• 1 cup confectioners' sugar
• 2 tablespoons cocoa powder
• 1 cup chopped walnuts
• 3 tablespoons dark corn syrup
• 1/4 cup

Recipe

• in a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. stir in the chopped walnuts, corn syrup and . mix until well blended.
• form dough into 2 inch balls and roll in confectioners' sugar. store in covered tin.

Carrot Spice Muffins

Ingredients

• Servings: 36
• 1 1/2 cups all-purpose flour
• 1 1/2 cups wheat bran
• 1/4 cup wheat germ
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1/4 cup molasses
• 1/4 cup vegetable oil
• 1 1/2 cups milk
• 1 1/4 cups grated carrots
• 1/2 cup chopped and toasted walnuts (optional)
• 1/2 cup chopped raisins (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease 36 muffin cups, or use paper liners.
• in a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. make a well in the center. in a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. pour into well, and mix just until moistened. stir in walnuts and raisins. fill muffin cups 3/4 full.
• bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

A Memorial Day Carrot Cake Recipe

Ingredients

• Servings: 2
• 3 cups almond flour
• 2 teaspoons celtic sea salt
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 5 eggs
• 1/2 cup agave nectar
• 1/4 cup grapeseed oil
• 3 cups grated carrots
• 1 cup raisins
• 1 cup walnuts

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c).
• generously grease 2 9-inch round cake pans.
• stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.
• beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.
• stir carrots, raisins, and walnuts into the egg mixture.
• stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Hunnybunch's Special Apple Muffins

Ingredients

• Servings: 1
• 1 cup white sugar
• 3/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 mcintosh apples, peeled and coarsely chopped, or more to taste
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). grease or line 12 muffin cups with paper liners.
• beat sugar and oil together in a bowl using an electric mixer until smooth, about 2 minutes. beat eggs and vanilla extract into sugar mixture until smooth, about 1 minute.
• whisk flour, cinnamon, baking soda, and salt together in a separate bowl; beat into sugar mixture until batter is just combined. fold apples and walnuts into batter; spoon into muffin cups.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Oatmeal Grapefruit Quick Bread

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2/3 cup honey
• 1/4 cup margarine, softened
• 1 2/3 cups rolled oats
• 1 egg
• 1 1/4 cups grapefruit juice
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• sift together flour, salt, baking powder and soda into a large mixing bowl.
• in a medium bowl, mix honey together with butter or margarine until creamy. add to flour mixture along with the oats, egg, grapefruit juice and walnuts. stir together until smooth and pour into a lightly greased 9x5 inch loaf pan.
• bake at 350 degrees f (175 degrees c) for 1 hour or until a toothpick inserted into the center comes out clean.

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.

Chocolate Chip Date Nut Cake

Ingredients

• Servings: 1
• 1 cup dates, pitted and chopped
• 1 teaspoon baking soda
• 1 cup water
• 1 cup white sugar
• 2 cups all-purpose flour
• 1 cup mayonnaise
• 1 pinch salt
• 1/2 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch baking pan.
• bring water to a boil. pour over chopped dates and baking soda. let stand until cool. stir in the sugar, flour, mayonnaise, and salt. mix until just combined. pour batter into prepared pan.
• mix the brown sugar, chopped nuts, and chocolate chips together. sprinkle over top of batter.
• bake at 350 degrees f (175 degrees c) for 40 to 45 minutes.

Cinnamon Rolls From Frozen Bread Dough - Easy

Ingredients

• Servings: 20
• 1 (1 pound) loaf frozen bread dough, thawed
• 2 tablespoons butter, melted
• 2/3 cup brown sugar
• 1/2 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1/3 cup heavy whipping cream
• 2/3 cup sifted confectioners' sugar
• 1 tablespoon milk, or more as needed
• 1 dash vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 10 mins


• lightly grease 2 round cake pans with butter.
• roll bread dough out to an 18x6-inch rectangle and brush with melted butter. mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. roll dough into a log, starting at the long edge. moisten edge with a little water; seal the edge. cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• preheat oven to 350 degrees f (175 degrees c). pour heavy cream over dough.
• bake in preheated oven until golden brown, about 25 minutes.
• stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. drizzle over warm cinnamon rolls to serve.

Green Tea Muffins

Ingredients

• Servings: 12
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon matcha green tea powder, or to taste
• 1/2 cup white sugar
• 1 egg
• 1/3 cup melted butter
• 1 cup milk
• 1/4 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. whisk together the egg, melted butter, and milk in another bowl. stir the milk mixture into the flour mixture until just moistened. stir in walnuts. divide the batter among the prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

caramel nut cake in a jar

Ingredients

• Servings: 6
• 2 cups packed brown sugar
• 2/3 cup white sugar
• 1 cup butter, softened
• 4 eggs
• 2/3 cup milk
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts

Recipe

• sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. keep the lids and rings in the hot water until needed. preheat oven to 325 degrees f (165 degrees c). dry jars and let them come to room temperature. grease insides of jar well.
• in a medium bowl, sift together the flour, baking powder, soda and salt. set aside.
• in a large bowl, cream sugars and butter with electric mixer. add eggs and mix well. add milk and vanilla and mix well.
• add flour mixture and blend with a large spoon. gently fold in nuts.
• place 1 cup batter into each of the greased one pint wide mouth canning jars. wipe any batter from rim. place jars on baking sheet. bake at 325 degrees f (165 degrees c) for 50 minutes or until toothpick inserted deep into center of cake comes out clean.
• make sure jar rims are clean. (if they're not, jars will not seal correctly). while jars are still hot, place lids on jars, and screw rings on tightly. jars will seal as they cool. place the jars on the counter and listen for them to "ping" as they seal. if you miss the "ping", wait until they are completely cool and press on the top of the lid. if it doesn't move at all, it's sealed.
• keep in refrigerator for prolonged storage.

cardamom banana bread

Ingredients

• Servings: 1
• 2/3 cup raisins
• 1/3 cup dark
• 3 ripe bananas, mashed
• 3/4 cup packed brown sugar
• 1/3 cup canola oil
• 2 eggs
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 cup chopped walnuts, toasted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x5 inch loaf pan.
• in a small saucepan, combine the raisins and the . cook over medium heat until simmering, then remove from the heat and allow to cool 10 minutes.
• in a large bowl, mix together the mashed bananas, brown sugar, canola oil, and eggs with an electric mixer for 1 minute. sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cardamom; stir into the egg mixture with a spoon until well blended, stir in the walnuts and the soaked raisins last. pour the batter into the prepared pan.
• bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted comes out clean. allow bread to cool slightly before removing from the pan.

applesauce fruitcake

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 1 cup shortening
• 2 eggs
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups chopped walnuts
• 1 1/2 cups raisins
• 1 1/2 cups dates, pitted and chopped
• 1/2 cup maraschino cherries, coarsely chopped
• 2 cups applesauce
• 6 maraschino cherries, halved
• 6 pecan halves

Recipe

• preheat oven to 325 degrees f (160 degrees c). grease a 10 inch tube pan. line bottom with parchment paper and grease again.
• in large bowl, cream sugar and shortening until light and fluffy. add eggs and blend well.
• lightly spoon flour into measuring cup; level off. combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. set aside.
• add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. blend at low speed until moistened, then beat 2 minutes on medium speed.
• fold fruit and nut mixture and applesauce into batter. pour batter into a 10 inch tube pan. arrange cherry halves and pecans on top.
• bake at 325 degrees f (160 degrees c) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. cool upright in pan 5 minutes. turn upright wire rack and remove pan and parchment paper. cool completely.

Saucy Cherry Cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon shortening
• 2 eggs
• 1/2 cup chopped walnuts
• 1 (16 ounce) can pitted sour red pie cherries
• 1/3 cup white sugar
• 1 tablespoon cornstarch

Recipe

• preheat the oven to 350 degrees f (175 degrees c). grease the bottom only of one 9x9 inch square baking pan. drain the sour cherries, reserving the liquid.
• combine the flour,1 cup of the sugar, baking powder and salt. beat in the shortening and eggs at medium speed until well blended. fold in the nuts and 1 cup of the drained cherries. spread the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. serve cake warm or cooled with cherry sauce spooned over the top.
• to make cherry sauce: in a small saucepan combine 1/3 cup sugar, corn starch, remaining cherries and the reserved juice. cook over medium heat, stirring occasionally mixture is thick and clear.

Cranberry Walnut Bread

Ingredients

• Servings: 3
• 3/4 cup butter, room temperature
• 3 cups white sugar
• 3 eggs, room temperature
• 3 tablespoons orange zest
• 6 cups all-purpose flour
• 1 tablespoon salt
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 1/4 cups orange juice
• 3 cups whole cranberries
• 1 1/2 cups chopped walnuts

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease three 8x4-inch loaf pans. line bottoms with parchment paper, if desired.
• beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. stir in the orange zest.
• sift together the flour, salt, baking powder and baking soda. add to the egg mixture, alternating with orange juice.
• coarsely chop the cranberries.
• pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. divide the batter evenly among prepared pans.
• bake in the preheated oven for 30 minutes. check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. cool on wire racks.

boiled fruitcake

Ingredients

• Servings: 1
• 12 ounces candied mixed fruit
• 5 ounces glace cherries, roughly chopped
• 2 ounces candied mixed citrus peel
• 2 ounces chopped walnuts
• 3/4 cup butter
• 1 teaspoon ground allspice
• 1/2 teaspoon baking soda
• 1 cup milk
• 12 ounces sifted self-rising flour
• 2 eggs
• 1 1/2 cups white sugar

Recipe

• preheat oven to 325 degrees f (160 degrees c). line one 8 inch deep sided cake tin with parchment paper.
• place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. bring to a boil and simmer for 5 minutes. let mixture cool to body temperature.
• stir in the flour and the eggs. pour batter into the prepared pan. wrap outside of pan with brown paper or newspaper.
• bake at 325 degrees f (160 degrees c) for 40 minutes then reduce temperature to 300 degrees f (150 degrees c) and continue to baking cake for 1-1/2 hours. remove cake from oven and allow it to cool in tin for 5 minutes then turn it out a cooling rack, remove greaseproof paper and leave until cool. cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

Poppy Seed Cake Ii

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 (12 fluid ounce) can evaporated milk
• 8 ounces poppyseed filling
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 10 inch tube pan.
• combine the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. mix until smooth. add the jar of poppy seed filling and the chopped nuts; beat at medium speed for 2 minutes. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 70 minutes. let cake cool before removing from pan.

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.

low sugar mocha nut cake

Ingredients

• Servings: 1
• 3/4 cup hot water
• 1 tablespoon instant coffee powder
• 1/2 cup butter
• 1/3 cup packed brown sugar
• 12 (1 gram) packets artificial sweetener
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons dry milk powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts

Recipe

• combine the hot water and instant coffee. set aside.
• whisk together flour, cocoa, dry milk, baking powder and salt.
• in a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. add the egg and vanilla; beat for 1 minute. mix the flour mixture into the creamed mixture, alternately with the coffee. stir in the nuts. beat at medium speed until smooth. pour the batter into a 9 inch square pan that has been sprayed with cooking spray.
• bake at 350 degrees f (175 degrees c) for about 30 minutes, or until the cake pulls away from the sides of the pan. cool on a wire rack.

Applesauce Cake Ii

Ingredients

• Servings: 1
• 2 1/2 cups cake flour
• 2 cups white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 1/2 cups applesauce
• 1/2 cup water
• 1/2 cup shortening
• 2 eggs
• 1 cup raisins
• 1/2 cup chopped almonds
• 2 egg whites
• 1 cup packed brown sugar
• 1 tablespoon lemon juice
• 1/2 cup finely chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch pan.
• beat flour, white sugar, salt, baking powder, cinnamon, cloves, allspice, applesauce, water, shortening, 2 eggs, raisins, and 1/2 cup chopped almonds with a mixer on low, scraping the bowl constantly, 30 seconds. beat on high speed, scraping bowl occasionally, 3 minutes. pour into prepared pan.
• bake at 350 degrees f (175 degrees c) until wooden pick inserted in center comes out clean, 60-65 minutes.
• to make frosting: just before cake is removed from the oven, beat egg whites until foamy. beat brown sugar and lemon juice gradually into egg whites until stiff. carefully spread over hot cake. sprinkle with nuts. bake at 400 degrees f (205 degrees c) until brown, 8 to 10 minutes.

martian cookies

Ingredients

• Servings: 4
• 1/2 cup butter
• 3/4 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup quick cooking oats
• 1 cup grated zucchini
• 1 cup chopped walnuts
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. add egg and vanilla, beat well.
• in a medium bowl stir together flour, cinnamon, baking soda, and salt. with mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. with a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
• drop by rounded teaspoons about 2 inches apart ungreased cookie sheets. bake for 10-12 minutes or until golden brown. cool sheets and then cookies on a cooling rack. enjoy!

Apple Nut Muffins

Ingredients

• Servings: 24
• 3/4 cup butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 cups sour cream
• 1 (21 ounce) can apple pie filling
• 1 cup chopped walnuts
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 12 mins Cook Time: 18 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease or line 24 muffin cups.
• in a large bowl, cream together butter and 1 1/2 cup sugar. beat in eggs and vanilla. combine flour, baking powder, baking soda and salt. stir into the creamed mixture alternately with sour cream. fold in apple pie filling and walnuts. spoon batter into prepared muffin cups. combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
• bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.

holiday bourbon fruitcake

Ingredients

• Servings: 2
• 1 cup chopped candied orange peel
• 1 cup chopped candied citron
• 1 cup chopped candied pineapple
• 1 cup halved red candied cherries
• 1 cup halved green candied cherries
• 1 cup dried currants
• 1 cup raisins
• 1 cup chopped pitted dates
• 1 cup chopped walnuts
• 3/4 cup chopped almonds
• 1/2 cup orange juice
• 2/3 cup
• 4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups butter, room temperature
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 6 egg yolks
• 3/4 cup applesauce
• 1/2 cup
• 1 teaspoon vanilla extract
• 1/2 cup molasses
• 6 egg whites

Recipe

Preparation Time: 35 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 5 mins


• on the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. stir and then cover tightly. let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
• on the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
• in a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. continue stirring, and add the the flour mixture gradually until well combined. add the molasses and stir to combine. when the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
• in a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. fold egg whites into the batter. divide evenly between the prepared pans. cover loosely with a towel and let the batter stand overnight in a cool, dry place.
• on the third day, preheat the oven to 250 degrees f (120 degrees c). place a large baking pan on the bottom shelf and pour boiling water into it until almost full. place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
• bake for 2 1/2 hours in the preheated oven. check the water level and refill if needed. cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. cool fruitcakes in the pans, set over a wire rack. once cool, remove the cakes from the pans, and leave the parchment paper on. sprinkle with more bourbon if desired and wrap in aluminum foil. place in a tin or other sealed container overnight before serving.

Cranberry Walnut Bread

Ingredients

• Servings: 3
• 3/4 cup butter, room temperature
• 3 cups white sugar
• 3 eggs, room temperature
• 3 tablespoons orange zest
• 6 cups all-purpose flour
• 1 tablespoon salt
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 1/4 cups orange juice
• 3 cups whole cranberries
• 1 1/2 cups chopped walnuts

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease three 8x4-inch loaf pans. line bottoms with parchment paper, if desired.
• beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. stir in the orange zest.
• sift together the flour, salt, baking powder and baking soda. add to the egg mixture, alternating with orange juice.
• coarsely chop the cranberries.
• pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. divide the batter evenly among prepared pans.
• bake in the preheated oven for 30 minutes. check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. cool on wire racks.

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.

Dump Cake Iii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 eggs
• 1/2 cup butter, softened
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 (21 ounce) can apple pie filling
• 2 cups confectioners' sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3 ounces cream cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch cake pan.
• dump the flour, white sugar, eggs, 1/2 cup butter or margarine, salt, baking soda, cinnamon, 1 teaspoon vanilla, chopped nuts, and fruit pie filling into a bowl and stir. pour batter into prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour.
• to make icing: mix together until fluffy the confectioner's sugar, 1/2 cup butter or margarine, 1 teaspoon vanilla, and the cream cheese. spread icing on top of cooled cake.

Swedish Apple Cake

Ingredients

• Servings: 9
• cake
• 1 1/2 cups white sugar
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 cups apples - peeled, cored and chopped
• 1/2 cup chopped walnuts
• topping
• 3 tablespoons milk
• 2 tablespoons margarine
• 1 1/2 cups brown sugar, packed

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c). grease an 8x8-inch baking dish.
• to make the cake, cream the sugar and shortening together in a mixing bowl. beat in the eggs and vanilla. sift the flour, baking soda, cinnamon, nutmeg, and salt together in a second bowl. gradually stir the flour mixture into the egg mixture. fold in the apples and walnuts until evenly blended. spoon the batter into the prepared baking dish.
• bake the cake in the preheated oven for 40 minutes.
• to make the topping, place the milk, margarine, and brown sugar in a saucepan over medium-low heat. stir to dissolve the brown sugar, and cook until the margarine melts. remove the cake from the oven and place it on a baking sheet to prevent spillovers. pour the topping over the cake.
• return the cake and baking sheet to the oven and bake for an additional 20 minutes, or until a tester comes out clean. cool to room temperature before serving.

kartoffel kloesse (potato dumplings)

Ingredients

• Servings: 12
• 9 medium potatoes, peeled
• 1 teaspoon salt
• 3 eggs, beaten
• 1 cup all-purpose flour
• 2/3 cup bread crumbs
• 1/2 teaspoon ground nutmeg
• 1 cup butter
• 2 tablespoons finely chopped onion
• 1/4 cup dry bread crumbs

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins


• place the potatoes in a large pot with enough water to cover. bring to a boil, and cook until the potatoes are soft, about 20 minutes. drain water, and place potatoes into a large bowl. mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. roll into walnut sized balls. if the dough is too sticky, you may want to mix in more flour or bread crumbs.
• bring a large pot of lightly salted water to a boil. gently drop the dumplings into the water. when they come up to the surface, allow them to boil uncovered for 3 minutes. remove the dumplings with a slotted spoon, and keep warm.
• while you are waiting for the water to boil, melt the butter in a skillet over medium heat. add onions and 1/4 cup of bread crumbs. cook, stirring constantly, until the onions are tender, and the sauce has thickened some. pour sauce over the dumplings before serving.

Swiss Carrot Cake

Ingredients

• Servings: 12
• 5 egg yolks
• 1 1/4 cups white sugar
• 1 1/2 cups finely chopped almonds
• 2 cups grated carrots
• 1 lemon, zested and juiced
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 5 egg whites
• 1 pinch salt
• 1 lemon, juiced
• 1 cup confectioners' sugar, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square baking dish or 9 inch bundt pan.
• in a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. in a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. fold egg whites into the carrot batter. pour into the prepared cake pan.
• bake for 50 minutes, or until a small knife inserted into the center comes out clean. for icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. pour over the cake while warm or cooled. if making in a bundt pan, remove from the pan before glazing.

Sour Cream Banana Cake

Ingredients

• Servings: 3
• 2 cups packed brown sugar
• 1 cup sour cream
• 1 cup butter
• 1 teaspoon baking soda
• 4 eggs
• 1/8 teaspoon salt
• 4 bananas
• 2 teaspoons vanilla extract
• 4 cups sifted cake flour
• 1 cup chopped walnuts
• 1/2 cup butter
• 4 cups confectioners' sugar
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

Recipe

• cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . add vanilla and nuts last.
• pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. bake in a preheated 350 degrees f (175 degrees c) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• to make frosting: mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). add 1 teaspoon vanilla and beat until fluffy.

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.

Sugarless Fruit Nut Muffins

Ingredients

• Servings: 12
• 1 cup chopped dates
• 1/2 cup raisins
• 1/2 cup chopped pitted prunes
• 1 cup water
• 1/2 cup butter, cut into pieces
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a muffin pan, or use paper liners. in a saucepan over medium-high heat, combine dates, raisins, prunes, and water. boil for 5 minutes, then stir in butter and salt; set aside to cool.
• when fruit mixture is cool, transfer to a large bowl. beat in eggs and vanilla. stir together flour, baking soda and baking powder, then blend into fruit mixture. fold in nuts. spoon into muffin cups 2/3 to 3/4 full.
• bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. allow to cool.

Easy Chocolate Fudge Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1/4 cup butter
• 2 cups white sugar
• 6 tablespoons unsweetened cocoa powder
• 1 cup heavy whipping cream
• 1 tablespoon vanilla extract
• 1/4 cup chopped walnuts

Recipe

• bake a box chocolate cake as directed. while hot from the oven, poke holes over entire cake with a fork. while the cake is cooking prepare the fudge sauce.
• for the fudge sauce: in a saucepan, combine butter, sugar, cocoa and cream. stir over medium heat until a full boil starts. cook at a full boil for 2 minutes. stir in vanilla. pour while hot over warm cake. sprinkle with chopped walnuts. serve alone or with ice-cream.

Nutty Banana Bread

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 10 bananas, mashed
• 3/4 cup butter, softened
• 1 cup brown sugar
• 3 eggs, beaten
• 3/4 cup walnut halves or pieces
• 1/4 cup pecan halves or pieces

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease three 8x4 inch loaf pans.
• in a large bowl, stir together flour, baking soda and salt. in a separate bowl, beat together bananas, butter, brown sugar and eggs. stir banana mixture into flour mixture, just until combined. fold in nuts. pour batter into prepared pans.
• bake in preheated oven for 30 to 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. let bread rest in pans for 10 minutes, ten remove loaves from pans and allow to cool on a wire rack.

Crunchy Turkey Salad

Ingredients

• Servings: 6
• 1 cup cooked, cubed turkey meat
• 2 stalks celery, chopped
• 2 tart apples, cored and cubed
• 1/2 cup chopped walnuts
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon prepared dijon-style mustard
• 1/4 teaspoon salt
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, combine the turkey, celery, apples and walnuts.
• prepare the dressing in a small bowl by whisking together the sour cream, mayonnaise, parsley, lemon juice, honey, mustard, salt and pepper. pour over turkey mixture and toss to evenly coat. refrigerate until chilled.

new orleans crumb cake

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 3 tablespoons shortening, melted
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts
• 1 (18.25 ounce) package devil's food cake mix

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. in a small bowl, combine graham crumbs with melted shortening. stir together until mixture resembles coarse crumbs. mix in chocolate pieces and walnuts; set aside.
• prepare cake mix according to package directions. spread batter into prepared pan. sprinkle crumb mixture over batter evenly.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool in pan.

easy almond butter cookies

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1 cup crushed almonds
• 1 cup butter, softened
• 7 tablespoons white sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• roll the dough into walnut-sized balls and place 2 inches apart ungreased baking sheets.
• bake in preheated oven until golden brown, about 15 minutes.

Delicious Bread

Ingredients

• Servings: 8
• 1/2 cup butter, melted and cooled
• 1 egg
• 1 teaspoon garlic salt
• 1 tablespoon dried parsley
• 1 (1 pound) loaf frozen bread dough, thawed

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• in a bowl, combine cooled butter, egg, garlic salt and dried parsley. pull off walnut size pieces of dough. dip the bread pieces in the butter mixture and place in a lightly greased bundt cake pan. when all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough.
• cover pan and put in a warm place until bread pieces have doubled in size. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 30 to 45 minutes, until browned. serve warm.

butter tart muffins

Ingredients

• Servings: 12
• 1 1/2 cups raisins
• 3/4 cup white sugar
• 1/2 cup butter, cut into pieces
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• salt to taste
• 1/2 cup chopped walnuts
• 1/4 cup corn syrup

Recipe

• place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. cool slightly, uncovered, in the refrigerator.
• stir flour with baking powder, baking soda, and salt in a large mixing bowl. make a well in centre, and pour in warm raisin mixture; stir just until combined. stir in nuts until evenly mixed. spoon batter into greased muffin cups.
• bake in center of oven at 350 degrees f (190 degrees c) until golden, about 15 to 17 minutes. remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. cool muffins in pan for 10 minutes, then remove to a rack. serve warm.

potica

Ingredients

• Servings: 2
• 1 1/2 teaspoons active dry yeast
• 1/4 cup white sugar
• 1/4 cup milk, lukewarm
• 1 cup butter, softened
• 6 egg yolks
• 1 1/3 cups milk
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter, melted
• 1 cup honey
• 1 1/2 cups raisins
• 1 1/2 cups chopped walnuts
• 1 tablespoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 3 hrs


• in a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. mix well, and let stand until creamy, about 10 minutes.
• in a large mixing bowl cream the butter with the remaining sugar. add the egg yolks one at a time, beating well after each addition. add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• lightly grease one or two cookie sheets. deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and roll out to 1/4 to 1/2 inch thickness. spread each piece with melted butter, honey, raisins, walnuts and cinnamon. roll each piece up like a jelly roll and pinch the ends. place seam side down the prepared baking sheets. let rise until double in volume. preheat oven to 350 degrees f (175 degrees c).
• bake at 350 degrees f (175 degrees c) for about 60 minutes or until the top is golden brown.

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.

Granny Cake Ii

Ingredients

• Servings: 1
• 2 eggs
• 1 cup white sugar
• 1 (20 ounce) can crushed pineapple, with juice
• 2 cups cake flour
• 1 teaspoon baking soda
• 1 cup brown sugar
• 1/2 cup butter
• 3/4 cup evaporated milk
• 1 cup white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 8 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour and baking soda; set aside.
• in a large bowl, combine eggs, 1 cup white sugar and pineapple with juice. beat in the flour mixture. pour into prepared pan. sprinkle brown sugar over top of batter.
• bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. remove from oven and prick top with a fork. pour on topping while still hot.
• to make the topping: to make topping: in a small saucepan combine the butter, evaporated milk, 1 cup white sugar, and 1 teaspoon vanilla. cook over medium low heat, stirring occasionally until sugar is dissolved. mixture will be thin. pour over hot cake.

Apple Cheddar Bread

Ingredients

• Servings: 1
• 2/3 cup white sugar
• 2 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 2 eggs, beaten
• 1/2 cup margarine, melted
• 1 apple - peeled, cored and finely chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, combine the sugar, flour, cinnamon walnuts, apples, and cheese. add the eggs, melted butter or margarine, and milk; stir until well blended. pour into prepared loaf pan.
• bake in preheated oven for 1 hour, or until done. if loaf starts to brown too much, cover with foil.

Amazin' Raisin Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 cup mayonnaise
• 1/3 cup milk
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 3 cups apple - peeled, cored, and chopped
• 1 cup raisins
• 1 cup coarsely chopped walnuts
• 2 cups heavy cream
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch pans.
• in large bowl with mixer at low speed, beat together flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves, scraping bowl frequently, for 2 minutes. batter will be thick. sir in the chopped apples, raisins and walnuts.
• spread batter into prepared pan. bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool in pans on wire racks for 10 minutes. remove and cool on wire racks.
• in a large bowl, whip the cream and confectioners' sugar until stiff peaks form. fill and frost the cake.

butter tart muffins

Ingredients

• Servings: 12
• 1 1/2 cups raisins
• 3/4 cup white sugar
• 1/2 cup butter, cut into pieces
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• salt to taste
• 1/2 cup chopped walnuts
• 1/4 cup corn syrup

Recipe

• place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. cool slightly, uncovered, in the refrigerator.
• stir flour with baking powder, baking soda, and salt in a large mixing bowl. make a well in centre, and pour in warm raisin mixture; stir just until combined. stir in nuts until evenly mixed. spoon batter into greased muffin cups.
• bake in center of oven at 350 degrees f (190 degrees c) until golden, about 15 to 17 minutes. remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. cool muffins in pan for 10 minutes, then remove to a rack. serve warm.

baby food cake iii

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 3 eggs
• 3/4 cup vegetable oil
• 2 (4 ounce) jars plum baby food
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts
• 1/4 cup applesauce

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10-inch bundt pan.
• sift together the flour, baking powder, cinnamon, cloves and salt. set aside.
• in a large bowl, combine sugar, eggs, and oil. beat until smooth. mix in baby food and nuts. beat in flour mixture alternately with applesauce. pour batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. cool in pan for 10 minutes, then turn out a wire rack and cool completely.

fresh apricot-honey sponge cake (russian style)

Ingredients

• Servings: 1
• 1 tablespoon butter, plus more for pan
• 3 tablespoons bread crumbs
• 10 fresh apricots, pitted and sliced
• 1/3 cup honey
• 3 large eggs, separated
• 1/2 cup white sugar
• 1 cup white sugar
• 2 tablespoons milk
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 cup crushed walnuts

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 300 degrees f (150 degrees c). grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
• melt butter in a small saucepan over medium heat. add the sliced apricots, and drizzle with honey. cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
• meanwhile, beat the egg whites to soft peaks with an electric mixer. slowly pour in sugar while continuing to beat to stiff peaks; set aside.
• beat the egg yolks on low speed for a few seconds until slightly thickened. slowly pour in sugar while continuing to beat until thickened and light-colored. beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
• pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. loosen the cake by running a knife around the edges of the pan. invert cake a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.

farm fresh zucchini cranberry nut muffins

Ingredients

• Servings: 12
• topping:
• 6 tablespoons all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons butter
• 1/2 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup grated zucchini
• 1 cup cranberries
• 1/2 cup walnut pieces

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). prepare 12 muffin cups with liners.
• mix 6 tablespoons flour and brown sugar together in a bowl; cut butter into the flour mixture until you have pea-sized crumbs.
• beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. beat egg and vanilla into the butter mixture.
• mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. sprinkle topping mixture the batter.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

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.