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.

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.

Amish Friendship Bread Iii

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup amish friendship bread starter
• 3 eggs
• 2/3 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 cup chopped walnuts
• 2 apples - peeled, cored and finely chopped

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x5 inch loaf pans. sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside
• in a large mixing bowl, stir together the amish friendship starter, eggs, oil and vanilla. gradually stir in the sifted ingredients until just blended. finally stir in the chopped nuts and apples. divide the batter evenly between the two prepared pans.
• bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a loaf 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.

Holiday Carrot Souffle

Ingredients

• Servings: 8
• 2 pounds carrots, peeled and cut into chunks
• 6 eggs
• 1 cup butter, melted
• 2/3 cup white sugar
• 6 tablespoons matzo meal
• 2 teaspoons vanilla extract
• 1 pinch ground cinnamon
• 1 cup chopped walnuts
• 6 tablespoons brown sugar
• 1/4 cup butter, melted

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 a 9x13-inch glass baking dish.
• place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. pour carrot mixture into prepared baking dish.
• bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
• mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.

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.

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.