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.

ginger pear crisp

Ingredients

• Servings: 8
• 1 cup crushed gingersnap cookies
• 1/2 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 cup walnuts, pecans or slivered almonds, coarsely chopped or 1/2 cup of old-fashioned oatmeal
• 5 tablespoons melted (not hot) butter
• 6 cups jarred or canned pears, packed in light syrup, cut into
• 1/4 cup sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 tablespoon cornstarch

Recipe

• adjust oven rack to center position and heat oven to 375 degrees. mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. place pears in a medium bowl.
• bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. whisk cornstarch into remaining 2 tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. pour over pears, toss to coat and turn into a 9-inch square baking pan.
• sprinkle crumble clusters over pears. bake until topping is golden and pears are bubbly, 25 to 30 minutes. cool until warm and serve.

Cranberry Nut Bread Ii

Ingredients

• Servings: 1
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup white sugar
• 1 orange, juiced and zested
• 2 tablespoons butter, melted
• 1 egg, beaten
• 1 cup chopped walnuts
• 1 cup cranberries, quartered
• 1 1/2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 1 tablespoon orange juice
• 1 tablespoon milk

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 and flour a loaf pan.
• in a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
• in a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. stir into flour mixture. fold in egg, walnuts and cranberries. pour batter into prepared pan.
• bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
• to make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. drizzle over bread; allow icing to set before slicing.

cream cheese cookies

Ingredients

• Servings: 2
• 1 cup confectioners' sugar
• 1/2 cup finely-chopped walnuts (optional)
• 1/2 cup vegetable shortening (such as crisco®)
• 1/2 cup butter, softened
• 1/2 cup cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour

Recipe

Preparation Time: 23 mins Cook Time: 6 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside.
• beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. mix in the almond extract, vanilla extract, and flour; stir to combine. scoop up dough by rounded tablespoons, and roll into balls about 1 inch in diameter. place the balls about 1 1/2 inches apart on ungreased baking sheets.
• bake in the preheated oven until the cookies turn slightly golden at the edges, about 6 minutes. let the cookies cool on the baking sheets for about 1 minute, then roll in the confectioners' sugar-walnut mixture while still a little warm.

Blueberry Lemon Walnut Bread

Ingredients

• Servings: 12
• 1 cup walnuts, chopped
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 3/4 cup buttermilk
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 1 cup fresh or frozen blueberries
• glaze:
• 3 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f.
• in a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
• in a large bowl, combine all-purpose flour, baking powder, baking soda and salt. whisk to combine.
• in a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. whisk just to combine.
• make a well in center of dry ingredients. add liquid ingredients and mix gently just to combine; do not over-mix. gently fold in walnuts and blueberries.
• pour batter into a greased and floured 8 x 4-inch loaf pan. bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. cool on rack for 20 minutes; remove from pan, cool to room temperature.
• to make the glaze, combine sugar and lemon juice in a small saucepan. bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
• brush glaze over bread while still warm.

Walnut Cinnamon Swirl

Ingredients

• Servings: 1
• 1 cup milk, room temperature
• 1 egg, beaten
• 2 tablespoons butter, softened
• 1 1/2 teaspoons salt
• 3 tablespoons white sugar
• 3 cups bread flour
• 2 teaspoons bread machine yeast
• filling:
• 3 tablespoons butter, melted
• 2/3 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 1 cup chopped walnuts
• 1 cup raisins
• topping:
• 1 egg, beaten
• 1 tablespoon water
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. select dough cycle, and press start.
• when cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. roll out on lightly floured board into an approximately 24x10 inch rectangle.
• brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins. roll up tightly, jelly roll style from the longer side. place on a greased baking sheet, shape into a ring, and seal ends. mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour.
• preheat oven to 375 degrees f (190 degrees c). in a small bowl, beat together 1 egg and 1 tablespoon water; set aside.
• just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. bake in preheated for 20 to 25 minutes. this is a dense ring and if it browns too quickly, just cover with foil and continue to bake.

Carrot Bread Ii

Ingredients

• Servings: 2
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup white sugar
• 2/3 cup vegetable oil
• 2 eggs
• 1 cup carrot baby food
• 1/2 cup chopped walnuts

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 two 8x4 inch loaf pans.
• in a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
• in a large bowl, cream together the sugar and oil. beat in eggs. blend this mixture into the flour mixture, stirring just to combine. fold in the nuts. scoop batter into prepared baking pans.
• bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.