Zucchini Pumpkin Bread Recipe

This is a delicious twist on zucchini bread. I always seem to grow too many zucchini plants, so I've been experimenting for years, trying to figure out some of the best ways to use them. This is one of my favorite recipes for using up an abundance of zucchini. I also keep frozen shredded zucchini in the freezer to use during the winter months. This bread is a special treat on a cold winter's day. For best results, if you do use frozen shredded zucchini, be sure to let it drain well after thawing. Otherwise the mixture will be too wet and not rise well.

Zucchini Pumpkin Bread Makes 2 loaves

3 eggs, beaten
1 1/2 cups sugar
1 cup cooked or canned pumpkin (can substitute butternut squash)
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups zucchini, shredded
1 cup chopped walnuts or raisins (optional)

Grease and flour 2 loaf pans. Preheat oven to 350 degrees. In a large mixing bowl, combine eggs and sugar. Add pumpkin, melted butter and vanilla, mixing well. Combine all dry ingredients. Stir well until spices are mixed throughout. Gradually add dry ingredients to pumpkin mixture and mix well. Stir in zucchini and nuts or raisins. Pour into loaf pans. Bake for 45-50 minutes, or until toothpick or knife comes out clean when inserted into center of loaf. Let cool for 10 minutes before removing to wire rack.

Kathy enjoys cooking and gardening. Visit her KitchenAid Mixer Attachments website and check out the Ice Cream Maker

Article Source: http://EzineArticles.com/?expert=K_Hupp

Good Eats, Parrot Owner Edition Part 3

In this installment of Good Eats, we are going to focus on a timeless classic - birdie bread. Recipes for various sorts of bread to be served in different forms (normally in muffins form for ease of cooking) are a favorite among bird owners. Easy to make, easy to store, and even easier to serve, birdie bread takes away the stress of constant cooking for your companion. Here are some quick and easy birdie bread recipes.

Strawberry Pellet Bread

3 cups pulverized pellets (food processor is great for this)
1 cup of strawberry yogurt
1 cup of strawberry jam
1 cup of honey
2 eggs
1 package Bisquick biscuit mix
Mix well. Bake at 350 for 40 minutes.

This recipe is simply titled A Great Birdie Bread, and we agree.

2 C cockatiel crumbles (or larger depending on the size of your bird)
1 banana
1/3 C wheat germ oil*
6 eggs--with shell
3T pumpkin, yams or squash
1/3 C vegetable oil
1 1/2 T applesauce or 1/2 apple
1 C thawed frozen mixed vegetables
1 C cooked dry beans
1 C cooked brown rice
2 C corn meal
4 T baking powder
Food process first 8 ingredients. Add beans & rice and blend til pulverized. Add to cornmeal and baking powder. Mix well. Add water if too thick. Bake at 325 degrees for 40 minutes til done.

*You can find wheat germ oil (for horses) at most feed stores. Freeze the stuff crumbled, zap about 1 T. per bird per day.

Pineapple Carrot Bread

3 cups flour
2 cups sugar (can use less)
1 t. baking soda
1 t. cinnamon
3 eggs
2 cups shredded carrots
1 cup vegetable oil (or 1 c. applesauce)
1 can (8 oz) crushed pineapple, drained
1 cup chopped pecans or walnuts
Combine flour, sugar, baking soda, cinnamon. In another bowl, beat eggs, add carrots, oil, pineapple, nuts & vanilla. Stir moist ingredients into dry ingredients, mixing just until moistened. Spoon into 2 greased & floured loaf pans. Bake at 350 degrees for 65-75 minutes or until loaves test done. Cool 10 minutes in pans before removing to wire racks. Makes 6 mini loaves.

Breeders Best

1 cup yellow corn meal
1 cup whole wheat flour 1 cup Miller's bran
1 cup soy bean meal
1/2 cup brewers yeast (nutritional, not bread raising kind) 1 cup raw wheat germ
2 teaspoons salt
1/2 cup baking powder
1 cup parrot pellets (We use Pretty Bird, small size)
1 cup Petamine
1/2 cup wheat germ oil
1/2 cup vegetable oil
1 dozen eggs, with shells, ground up (use blender) 1 cup chopped spinach
2 cups shredded carrots
2 apples, shredded
2 bananas, mashed
1/2 cup honey
2-3 cups milk or enough to make a heavy batter
Mix up everything in a huge bowl. Use your blender for the eggs and apples and bananas.
Bake in foil lined pans sprayed with pam. 400 degrees for 30 to 40 minutes. Cool in pans, cut in 3x4 squares, store squares in freezer. Defrost as needed. Give each bird a small piece daily in addition to regular seed mix.

We hope this was enough information to get the ball rolling. Once you've had a practice run with a couple types of different breads, let your imagination take over and see what you can create. I guarantee your birds will like it. Birdie bread is an easy way to sneak healthy foods into your birds diet, especially if you have a picky eater. These recipes don't have to be made in 'bread' form, either. Traditional form, that is. For ease of serving, consider spooning out these recipes in cupcake or muffin form, which will allow you portion control and easier storage then actual bread slices.

Emily is very active in the avian community participating in numerous websites and online communities for parrot owners. Emily is also a moderator at http://www.BirdBoard.com She is head writer for http://www.BirdToys.com and online shopping portal for fun and unique bird toys, bird food, cages, and supplies.

Article Source: http://EzineArticles.com/?expert=Emily_McNair

I Love the Smell of Fresh Bread - It's Even Easier With Your Own Bread Maker

I'm hopeless in the kitchen, I make my spouse do pretty much all the cooking. He enjoys it, I don't. Simple as that. The problem is we both love the smell and taste of fresh bread. Doing everything by hand is just too time consuming in today's world, so technology came up with a solution. The bread maker.

Once you fall in love with a bread maker of your own, you may use more ingredients and yeast than expected. Bread makers allow you to make an infinite variety of breads, from ordinary whole-wheat to date-walnut and banana-oatmeal with extreme convenience. You can also use a bread making machine to make cakes and even pizza dough (that's one of our personal favorites).

It's not really cheating, it's actually good sense to make good use of your time. There are so many other things you can be doing while the machine is kneading the bread. That's the benefit of living in this modern century, we don't have to slave over everything like our ancestors did.

Another fun thing about these machines is the ability they give you to instantly try a different kind of bread. I had no idea that Hawaiian sweet bread was so good, you just can't buy it in any old grocery store. But you can buy the mix for it so we tried it. Amazing! Sams Club is where we get our variety of mixes, they're vast, wonderfully tasting and provide a nice complement to any meal.

In all, I would highly recommend one of these either as a gift or for yourself. They run about $150-$200 for a decent one, although much more expensive ones are available. Do a little research and read some reviews to find the best one for you.

For more information on two popular brands including the Zojirushi bread maker and the Panasonic bread maker please visit our website.

Article Source: http://EzineArticles.com/?expert=Alana_Tanner

How to Make Nana's Old Fashion Banana Nut Bread

If you want to relive those days of enjoying Banana Nut Bread at Nana's house, this recipe is for you. It is easy to make and taste like Nana's.

NANA'S OLD FASHION BANANA NUT BREAD

5 tbsp butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 1/2 cups very ripe mashed bananas
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Lightly grease a 9-inch loaf pan; set aside.

In a large mixing bowl, with an electric mixer at medium speed, beat butter until light and fluffy. Add granulated sugar and brown sugar beating well. Add egg, egg whites, and vanilla beating until well blended. Add the banana and beat on high speed for about 30 seconds.

In a medium mixing bowl, combine the flour, baking soda, salt, and baking powder. Add the flour mixture to the creamed mixture alternately with the cream, ending with the flour mixture. Stir walnuts into the batter.Pour bread batter evenly into the prepared loaf pan. Bake at 350 degrees about 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from pan and finish cooling on the wire rack. Slice and serve.

NOTE: Cooled bread can be wrapped tightly in plastic wrap and served the next day. This is also a way to give a good food gift. Wrap in plastic wrap and add a pretty bow that fits the occasion.

Enjoy!

For more "sweet" recipes visit http://ladybugssweettreats.blogspot.com For diabetic breads, other recipes and information go to http://diabeticenjoyingfood.squarespace.com Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Banana bread quick recipe

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 2 cups flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 2 tsp. baking powder
• 1 cup mashed banana (about 2 very ripe bananas)
• 1 Tbsp. buttermilk (yes, 1 tablespoon)
• 1/2 tsp. cinnamon
• 2 Tbsp. sugar

Preparation:

Preheat oven to 350 degrees. Grease and flour a 9x5" loaf pan and set aside. Cream butter with 1/2 cup sugar and brown sugar until light and fluffy. Add egg and beat well. Sift flour with baking soda, salt, 1 tsp. cinnamon, and baking powder. Mix banana with the buttermilk in small bowl.

Add flour alternately with the banana/buttermilk mixture to the butter mixture, stirring after each addition until smooth. Pour batter into prepared pan. Combine 1/2 tsp. cinnamon with 2 Tbsp. sugar, mix well, and sprinkle over batter.

Bake in 350 degree oven for 45 minutes to one hour. Remove from oven, then remove from pan and cool on a wire rack. Store in plastic bag. This actually gets better the next day, if you have any left! 12 servings

Banana Crepes With Brown Sugar Rum Sauce

Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar.
Ingredients:

* Crepes:
* 2 large eggs
* 3/4 cup milk
* 1/2 cup all-purpose flour
* 2 tablespoons melted butter
* 2 tablespoons granulated sugar
* 1/4 teaspoon salt
* 1/4 teaspoon cinnamon
* 1 teaspoon vanilla
* .
* Sauce:
* 1 cup brown sugar, packed
* 2 tablespoons dark corn syrup
* 2 tablespoons rum
* 2 tablespoons butter
* 1/3 cup heavy cream
* 1 teaspoon vanilla
* .
* 4 to 5 bananas
* cinnamon sugar
* berries, pecans, or more banana slices for garnish

Preparation:
In a blender, blend eggs with milk. Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.

To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.

Make the sauce: In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. The mixture will foam, so be careful it doesn't boil over. Set aside and let cool to room temperature.

Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate. If desired, sprinkle with a few berries, extra slices of banana, or pecans. Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas. Makes about 8 crepes, depending on size.

B a n a n a P e c a n C o r n b r e a d

INGREDIENTS

* 1 cup whole wheat flour
* 1 cup cornmeal
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 1/4 cup apple sauce
* 1/2 cup milk
* 3 tablespoons maple syrup
* 3 mashed bananas
* 2 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/2 cup chopped pecans

DIRECTIONS

1. Preheat the oven to 350F. Lightly grease a 8×8 inch baking pan.

2. Mix together the maple syrup, mashed bananas, apple sauce, milk and vanilla in a medium bowl.

3. In another bowl, mix together the whole wheat flour, cornmeal, baking powder, baking soda and cinnamon.

4. Slowly add the wet ingredients to the dry ingredients, mixing thoroughly. Add in the chopped pecans.

5. Pour mixture into the prepared baking pan and bake in preheated oven for about 40 minutes or until the top turns golden brown.

BANANA NUT BREAD

~BANANA NUT BREAD
1 cup sugar
1 stick (1/2 cup) butter, softened
2 eggs
3 large ripe bananas, mashed
1/2 cup chopped pecans or walnuts
2 tablespoons buttermilk mixed with 1 teaspoon baking soda
2 cups flour
1/4 teaspoon salt
1.Heat oven to 325 degrees. Beat sugar and butter in a large bowl with a mixer on medium high speed until light and fluffy, about 3-5 minutes. Beat in the eggs, mashed bananas, nuts and buttermilk mixture. Add flour and salt, mixing just until combined. Pour into a greased and floured 9-inch loaf pan, smoothing the surface with a spatula.
2.Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour; cool in pan on wire rack about 15 minutes.