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| 7/17/2008 |
| No Bake Bars |
4 Cups Cheerios
2 cups Rice Krispies
2 cups Peanuts
2 cups Plain M&M''s
1 cup Corn Syrup
1 cup Sugar
1 1/2 cup creamy Peanut Butter
1 teaspoon Vanilla Extract |
| In a large bowl, combine the first 4 ingredients, set aside. In a saucepan, bring corn syrup & sugar to a boil, stirring frequently. Once at a boil, remove from heat and stir in the peanut butter and vanilla. Pour this mixture over the cereal mixture, stirring to coat. Spread all this into a greased 10 x 15 x 1 baking pan-- a rectangle cookie sheet with sides. Cool completely then cut into nice size bars, makes 15 servings. |
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| 7/10/2008 |
| Beer Battered Zucchini |
1-1/2 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt, divided
1 - 7oz. bottle Beer (or Club Soda)
1 Egg
2 Zucchini
2 teaspoon season Salt
1 teaspoon ground Cumin or Chili Powder
Oil (peanut or corn oil) |
Combine Flour, Baking Powder & 1/4 teaspoon of salt, whisk in beer or club soda & egg until smooth. Let batter stand 15 minutes. Meanwhile, quarter zucchini length wise then cut into 4 inch long pieces. Toss zucchini with season salt & cumin or chili powder. In a large skillet or deep fat fryer heat to 350 degrees, add zucchini to the batter, toss to coat, let excess batter drip off. Fry zucchini in batches, turning once until golden, about 2 minutes each side. Drain on paper towel. Sprinkle with remaining 1/4 teaspoon salt.
Note: Nice to dip into ranch dressing or honey mustard suace. Serves: 4 |
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| 7/10/2008 |
| Creamy Zucchini Bread |
3 Eggs
2 cups Sugar
1 cup Oil
1 teaspoon Vanilla Extract
8 oz. softened Cream Cheese
2 cup Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Salt
1/2 teaspoon ground Nutmeg
2 cups chopped Walnuts
2 cups shredded Zucchini |
Heat oven to 350 degrees, grease & flour two 9 x 5 loaf pans or seven 5 3/4x 3 x 2 inch loaf pans.
In a large bowl beat eggs, sugar, oil & vanilla until smooth. Beat in cream cheese. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon & nutmeg. Gradually beat into the egg mixture. Fold in the walnuts and zucchini. Evenly divide batter into loaf pans. Bake at 350 degrees for 60 minutes for the large size or 35 minutes for the smaller loaves or until toothpick in center comes out clean. Remove from oven and allow to cool in pan 10 minutes on wire rack--then turn out of pan 7 cool completely. |
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