Zucchini Bread 2018

Ingredients

  • 3 1/2 c granulated sugar
  • 6 whole eggs
  • 4 t vanilla extract
  • 1 1/4 c vegetable oil
  • 1/3 c kefir milk
  • 6 c flour
  • 2 t baking soda
  • 1/2 t baking powder
  • 2 T ground cinnamon
  • 1/2 t ground nutmeg
  • 6 c grated zucchini

Instructions

  1. Combine the granulated sugar, eggs, vanilla extract, vegetable oil and kefir milk in a bowl and mix until well blended.
  2. Combine the flour, baking soda, baking powder. ground cinnamon and ground nutmeg in a separate bowl.
  3. Toss the grated zucchini in the dry ingredients to coat.  
  4. Add in the wet ingredients and mix to bend.
  5. Spoon into 4 greased loaf pans .
  6. Bake for 60-75 minutes at 350°.

*Modified from The Martha Stewart Cookbook, 1995

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Blackberry Cobbler

  • 4 cups blackberries (these were Columbia Star
  • 1 tablespoon lemon juice
  • 1 large egg, beaten
  • 1 cup sugar
  • 1 cup flour
  • 6 tablespoons butter, melted
  1. Butter two 4×8 loaf pans and add half of the blackberries to each. Pour the lemon juice over blackberries.
  2. Combined the flour, sugar and beaten egg until crumbly.  Add half to each pan.
  3. Pour the melted butter over the topping.**
  4. Bake for 35- 40 minutes at 350 degrees or until the juices are bubbling.

** Whoops – I added the butter to the crumble mix so I put it on top in patties.  We’ll see how this goes.

Sourdough Starter

I purchased a packet of San Fransisco Sourdough starter from Cultures for Health and am working through their instructions on rehydrating and activating it……

  1. Combine the dehydrated starter with 1 T flour and 1 T water in a quart-size glass jar and stir thoroughly with a non-metal spoon.
  2. Cover the jar with a coffee filter and store in a warm place for 12-24 hours.
  3. After 12-24 hours, add 2 T of flour and 2 T water. Stir briskly. The starter should have the consistency of batter, add more flour or water if necessary.
  4. After 12-24 hours, add ¼ C of flour and ¼ C water. Stir briskly.
  5. After another 12-24 hours, add ½ C of flour and ½ C water. Stir briskly
  6. Every 12-24 hours for the next several days, keep ½ C of starter (discard the rest or use it in some pancakes) and add it to ½ C water and ½ C flour.
  7. Continue this schedule.  After 3 to 7 days, the starter should be bubbling within a couple hours after you  feed it.

It’s been a little slow, and I’m not always as good a sourdough parent as I should be, but we finally have bubbles.  IT’S ALIVE!

Soda Bread for March

I made a batch of Soda Bread yesterday for St. Patrick’s Day supper.  I forgot to take a photo of the loaf, but I have one of the leftovers and the butter I made from fresh, raw cream to go along with it.

Recipe

  • 1 pound white flour
  • 1 t salt
  • 1 t baking soda
  • 1 3/4 buttermilk
  1. Preheat the oven to 450 degrees.
  2. Sift the dry ingredients together in a large bowl.
  3. Make a well and pour in the buttermilk.
  4. Stir to just combine and then pat into a round, about 1 inch thick.
  5. Slice the top with an X about 1/2 inch deep.
  6. Bake for 15 minutes
  7. Reduce the oven temperature to 400 degree and bake an additional 30 minutes.
  8. Cool on a rack.

Biscuits

 Ingredients

  • 3 cups flour
  • 1/2 t salt
  • 4 t baking powder
  • 1 1/2 t honey
  • 1/2 cup butter
  • 1 egg
  • 3/4 cup buttermilk

Directions

  1. Preheat the oven to 425 degrees.
  2. Combine flour, salt, and baking powder.
  3. Cut the cold butter into the flour until it resembles meal.
  4. Stir in the rest of the ingredients just until well incorporated.
  5. Roll out the dough to desired thickness and cut out your biscuits.
  6. Bake them on a cookie sheet or cast iron skillet for 13-17 minutes removing when biscuits are golden brown and fluffy.

Ricotta Cake with Blueberries

INGREDIENTS:

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups whole milk ricotta
1/2 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
1/4 cup blueberries

DIRECTIONS:

Preheat an oven to 350 degrees.

Spray a 9-inch cake pan with non-stick cooking spray. In a large bowl, combine the first four ingredients. In another large bowl combine eggs, ricotta, vanilla extract, and butter. Slowly combine the dry ingredients with the wet ingredients. Once combined, gently fold in the blueberries, careful not break them. Pour batter into cake pan and bake for about 60 minutes or until golden brown. Remove from oven to cool before slicing and dusting with confectioners sugar.

Summer Vacation Day 43 – Orange Mead and Orange Cake

orange

 

Orange Cake – see recipe here

Orange Mead*
makes 1 gallon

  • 2 1/2 pounds raw honey
  • 1 Large orange –  wash cut to fit for later removal from the gallon jug
  • 1 small handful of raisins
  • 1 teaspoon bread yeast  – dies off quickly so the mead stays sweeter
  • Balance water to one gallon

Process:

  1. Sterilize a 1 gallon carboy, airlock and funnel
  2. Dissolve the honey in warm water and put into the carboy
  3. Add the orange and raising
  4. Top off with cold water to 3 inches from the top.
  5. Shake the jug with top on, for aeration.
  6. Add 1 teaspoon of bread yeast.
  7. Install water airlock and put it in dark place.

After 2 months or so it will slow down to a stop and clear. Then you can siphon it off and bottle

*(adapted from a recipe by Joe Mattioli)