Archives for: July 2010


Zucchini Bread/Muffins

Permalink 06:56:28 pm, Categories: Breads, Muffins  

From The Joy of Cooking

7.5 oz (1.5 cups) flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
2/3 cup sugar
2 eggs
1/2 cup canola oil
1 tsp vanilla
1/2 tsp salt
8 oz (~2 cup) grated zucchini
1.5 cups chopped toasted walnuts (optional)

Heat oven to 350F

Combine flour, baking powder, baking soda, and cinnamon in a large bowl. Whisk well to combine.

Combine sugar, eggs, vanilla, and salt in a food processor. With the food processor running, add the oil.

Transfer the sugar mixture to a medium bowl and stir in the zucchini and nuts.

Fold the zucchini mixture into the flour.

Makes a single 9x5 loaf (45 minutes), about a dozen muffins (25 minutes), or about four dozen mini-muffins (15 minutes).

Our household is split on the nuts issue so I scoop out half the muffins, then add nuts, then scoop the rest.


Peach Cobbler

Permalink 09:41:46 pm, Categories: Desserts  

From CI's The Best Recipe

2 lbs peaches (about 6 medium) peeled, pitted, and cut into 1/2" slices
2 tsp cornstarch
1/3 to 1/2 cup sugar (depending on how sweet the fruit is)
pinch cloves
1 tsp vanilla (I tend to forget this)
1 tbs brandy (I leave this out)

10 oz flour (2 cups)
2 tsp baking powder
1/2 tsp salt
3 tbs sugar (divided)
4 oz butter (one stick), chilled, cut into 8 pieces
2.5 oz shortening (4 tbs), chilled
1/3 to 1/2 cup milk

Heat oven to 400F

Combine the filling ingredients, place in 9" square pan. Bake ~20 minutes until the fruit is bubbly.

Meanwhile, make biscuit topping:

combine flour, baking powder, salt, and 2 tbs sugar in food processor. Pulse to combine. Add butter, pulse five times. Add shortening, pulse until flour is pale yellow and resembles coarse cornmeal.

Turn the flour mixture out into a bowl and fold in 1/3c milk, adding more milk if necessary. (I use the bowl and spoon from the peaches...a touch of peach and sugar in the biscuits won't hurt anything!) Reserve any remaining milk for the next step.

Turn the dough out onto the counter or a cutting board and pat into an 8" circle. Cut out nine rounds and place on top of the fruit filling. Brush biscuits with milk and sprinkle with sugar.

Bake for 25 minutes or until the biscuits are golden brown & delicious. Cool ten minutes and serve.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.




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