Cinnamon Swirl Zucchini Bread

(Courtesy of delightfulemade.com)

Ingredients:
1 c. fresh zucchini, finely shredded
2 eggs
1/2 c. vegetable oil
1/2 c. plain Greek yogurt
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
3/4 c. granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves (I omitted this because I did not have it in my pantry)
SWIRL:
1/2 c. granulated sugar
1 Tbsp. cinnamon

Directions:

Preheat oven to 350 degrees. Spray and line (with parchment or waxed paper on bottoms) a 9x5 loaf pan. Set aside.

In a large mixing bowl combine the wet ingredients (zucchini, eggs, oil, yogurt and vanilla). Mix to thoroughly combine. In a separate bowl, combine the dry ingredients (flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves).

Gradually sift the dry ingredients into the wet ingredients. Stir the batter just until all the ingredients are fully incorporated. Don't over mix, or you'll get large air bubbles in the bread.

In a small bowl, combine the cinnamon and sugar to create the cinnamon swirl.

Pour the HALF of the batter into the prepared pan. Top with HALF of the cinnamon sugar. Then add the remaining batter over the top of the cinnamon sugar, and spread evenly to the edges of the pan. Sprinkle the remaining half of the cinnamon sugar over the top of the batter. Using a knife, run it up and down the pan, and side to side through the batter and cinnamon sugar to create a swirl.

Bake at 350 for 60-65 minutes until golden brown, and toothpick inserted comes out clean and free of crumbs.

Let bread cool in pan for 10-15 minutes. Remove bread from pan, slice and serve. Store leftovers in airtight container at room temperature.

Blueberry Zucchini Bread

(Courtesy of averiecooks.com)

Ingredients:
1 large egg
1/2 c. light brown sugar, packed
1/3 c. canola or vegetable oil
1/4 c. granulated sugar
1/4 c. sour cream (light is ok) or Greek yogurt
1 tsp. vanilla extract
1 c. all-purpose flour + 1/4 c. for tossing with blueberries
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt, or to taste
1 c. coarsely grated zucchini, laid loosely in cup and not packed (do not wring out)
1 c. (6 oz.) fresh blueberries

Directions:
Preheat oven to 350 degrees.  Spray a loaf pan with nonstick cooking spray; set aside.

In a large bowl, add the first 6 ingredients (through vanilla) and whisk to combine.

Add 1 c. flour, baking powder, baking soda, salt and stir until just combined; do not overmix.

Add the zucchini and stir to combine; set aside.

To a medium bowl, add the blueberries, 1/4 c. flour (helps to prevent them from sinking while baking) and toss to coat.

Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; do not overmix.

Turn batter out into the prepared pan, smoothing the top lightly with a spatula.  

Bake for about 55-60 minutes or until the top is golden brown , the center is set and a toothpick inserted in the center comes out clean (or with a few crumbs but no wet batter).  If the loaf if browning too quickly, tent the pan with a sheet of foil draped loosely over it at the 40 minute mark.  Baking times will vary depending on moisture, climate and oven.

Allow the bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.  Keep bread in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

Chocolate Chip Zucchini Banana Bread

(Courtesy of spendwithpennies.com)

Ingredients:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1/2 c. canola oil
2/3 c. granulated sugar
1 large egg, lightly beaten
1 c. finely grated zucchini
1 c. mashed banana
1 1/2 c. chocolate chips

Directions:
Preheat oven to 350 degrees.

Grease a loaf pan with nonstick cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar and salt; set aside.

In the bowl of an electric stand mixer, beat together oil and sugar.  Add egg and continue mixing.  Add zucchini and mix on medium speed until blended.  

Starting and ending with the flour, alternate adding the flour mixture and the mashed banana, a little at a time, while the mixer runs on low.

Fold in the chocolate chips and pour batter into prepared pan.

Bake 50-55 minutes, tenting with foil for the last 15 minutes to avoid too much browning.  Allow bread to cool before slicing, serve warm with a little butter.

Cinnamon Bread

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/3 c. warm water (110-115 degrees)
1/2 c. sugar, divided
1 c. whole milk
1/2 c. butter, cubed
1 Tbsp. salt
1 c. mashed potatoes
2 large eggs, beaten 
5-6 c. all-purpose flour
FILLING:
1/4 c. butter, melted
3/4 c. sugar
1 Tbsp. ground cinnamon

Directions:
In a large bowl, combine yeast, warm water and 1 tsp. sugar.  In a saucepan, heat milk, butter, sugar and remaining sugar until butter is melted.  Remove from heat; stir in potatoes until smooth.  Cool to lukewarm; add eggs and mix well.

To yeast mixture, add potato mixture and 5 c. flour.  Stir in enough remaining flour to make a soft dough.  Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.

Punch down and divide in half.  Roll each half into a 16x8 inch rectangle.  Brush with melted butter; combine sugar and cinnamon and sprinkle over butter.  Starting at the narrow end, roll up into a loaf, sealing the edges and ends.  Place in greased 8x4 loaf pans.  Bake loaves at 375 degrees for 20 minutes or until golden brown.  Cover with foil if they brown too quickly.  Remove from pans to wire racks; serve warm.

Blueberry Buttermilk Pancakes

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
3 Tbsp. cornmeal
3 Tbsp. quick-cooking oats
3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Dash ground nutmeg
1 large egg
1 1/2 c. buttermilk
2 Tbsp. canola oil
1 tsp. vanilla extract
1 c. fresh or frozen blueberries

Directions:
In a large bowl, whisk the first 8 ingredients.  In another bowl, whisk egg, buttermilk, oil and vanilla.  Add to flour mixture; stir just until moistened (batter will be lumpy).  Let stand 15 minutes.

Lightly grease a griddle or large nonstick skillet; heat over medium heat.  Stir blueberries into batter.  Pour batter by 1/4 cupfuls onto griddle or skillet.  Cook until bubbles on top begin to pop and bottoms are golden brown.  Turn; cook until second side is brown.

Overnight Cinnamon Roll French Toast

(Courtesy of Pillsbury)

Ingredients:
1 can (12.4 oz.) refrigerated cinnamon rolls with icing
4 eggs
3/4 c. half-and-half
1/4 c. light or dark corn syrup
2 tsp. vanilla
4 Tbsp. butter

Directions:
Bake and ice cinnamon rolls as directed on can.

Meanwhile, spray a 8 inch square (2 quart) glass baking dish with cooking spray.  In a medium bowl, beat eggs, half-and-half, corn syrup and vanilla.

With a serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing.  Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.

Pour egg mixture over rolls.  Cover dish tightly with plastic wrap.  Refrigerate at least 8 hours or overnight.

To serve, heat oven to 400 degrees.  Uncover baking dish; bake 20-25 minutes or until bubbly and golden brown.  If toast puffs up too high during baking, pierce with sharp knife so toast falls.  Cool 2-4 minutes before serving.  Top each serving with a small pat of butter.

Blueberry French Toast

(Courtesy of Taste of Home)

Ingredients:
12 slices day-old white bread, crusts removed
2 pkgs. (8 oz. each) cream cheese
1 c. fresh or frozen blueberries
12 large eggs, lightly beaten
2 c. 2% milk
1/3 c. maple syrup or honey
SAUCE:
1 c. sugar
1 c. water
2 Tbsp. cornstarch
1 c. fresh or frozen blueberries
1 Tbsp. butter

Directions:
Cut bread into 1 inch cubes; place half in a greased 9x13 baking dish.  Cut cream cheese into 1 inch cubes; place over bread.  Top with blueberries and remaining bread cubes.

Whisk the eggs, milk and syrup in a large bowl.  Pour over bread mixture.  Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 25-30 minutes longer or until a knife inserted n the center comes out clean.

Combine the sugar, water and cornstarch until smooth in a small saucepan.  Bring to a boil over medium heat; cook and stir until thickened, 3 minutes.  Stir in blueberries; bring to a boil.  Reduce heat and simmer until berries burst, 8-10 minutes.  Remove from heat; stir in butter.  Serve with French toast.

Vanilla French Toast

(Courtesy of Spice Islands)

Ingredients:
2 eggs
1/2 c. milk
2 Tbsp. sugar
1 Tbsp. pure vanilla extract
1/4 tsp. ground cinnamon
1 Tbsp. butter
6 slices bread

Directions:
Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl.

Melt butter in skillet over medium-high heat.  Dip bread slices in egg mixture and brown each side in skillet.  Serve with maple syrup.

Chocolate Chip Muffins

(Courtesy of Quick Cooking)

Ingredients:
2 c. all-purpose flour
1/2 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. milk
1/3 c. vegetable oil
3/4 c. miniature semisweet chocolate chips

Directions:
In a large bowl, combine the first 4 ingredients.  In a small bowl, beat egg, milk and oil.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.  Fill greased or paper-lined muffin cups 3/4 full.  Bake at 400 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Cool for 5 minutes before removing to a wire rack.

Cordon Bleu Stromboli

(Courtesy of Quick Cooking)

Ingredients:
1 loaf (1 lb.) frozen bread dough, thawed
2 Tbsp. butter or margarine, softened
8 oz. thinly sliced deli ham
1/2 c. shredded Swiss cheese
5 oz. thinly sliced deli chicken

Directions:
On a lightly floured surface, roll dough into a 10x8 inch rectangle; spread with butter.  Top with ham, cheese and chicken.  Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.  Place seam side down on a greased baking sheet.  Cover and let rise for 20 minutes.  Bake at 350 degrees for 25-30 minutes or until golden brown.  Refrigerate leftovers.

Beer N Gouda Pretzels

(Courtesy of Taste of Home)

Ingredients:
4 3/4- 5 1/4 c. all-purpose flour
2 Tbsp. sugar
1 envelope (1/4 oz.) quick-rise yeast
1 1/2 tsp. salt
1 tsp. caraway seeds
1 c. milk
1/2 c. beer or nonalcoholic beer
2 Tbsp. canola oil
2 eggs, lightly beaten
1 c. (4 oz.) shredded Gouda cheese
Coarse salt

Directions:
In a large bowl, combine 2 c. flour, sugar, yeast, salt and caraway seeds.  In a small saucepan, heat the milk, beer and oil to 120-130 degrees; add to dry ingredients.  Beat just until moistened.  Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes.  Cover and let rest for 10 minutes.  Divide dough into 14 equal portions; roll each into a 20 inch rope.  Cover and let rest 10 minutes longer.

Twist into pretzel shapes.  Place on greased baking sheets; brush with eggs.  Bake at 350 degrees for 15 minutes.

Brush again with eggs; sprinkle with Gouda and coarse salt.  Bake 12-15 minutes longer or until golden brown.  Remove to wire racks.  Serve warm.

Strawberry Lemonade Muffins

(Courtesy of thebakerupstairs.com)

Ingredients:
3/4 c. sugar
Zest of 1 lemon
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/3 c. oil
1 egg
1/3 c. milk
1/2 tsp. milk
1 tsp. lemon extract 
1 1/2 c. chopped fresh strawberries

Directions:
Preheat the oven to 400 degrees.  Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.  In a large bowl, rub the lemon zest into the sugar until the mixture is fragrant.  Add the flour, baking powder and salt.  Mix to combine.  In a small bowl or measuring cup, whisk together the oil, egg, milk, vanilla and lemon extract.  Pour the wet ingredients into the dry ingredients and mix until just combined.  Gently fold in the fresh strawberries.  Scoop into prepared muffin tin, filling 3/4 full.  Bake 15-20 minutes, or until golden brown.

Bananas Foster Baked French Toast

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, cubed
2/3 c. packed brown sugar
1/2 c. heavy whipping cream
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 c. chopped pecans, optional
3 large bananas, sliced
12 sliced egg bread or challah (about 3/4 lb.)
1 1/2 c. 2% milk
3 eggs
1 Tbsp. sugar
1 tsp. vanilla extract

Directions:
Place butter in a microwave-safe bowl; microwave, covered, for 30-45 seconds or until melted.  Stir in brown sugar, heavy whipping cream, cinnamon, allspice and, if desired, pecans.  Add bananas; toss gently to coat.

Transfer to an ungreased 9x13 baking dish.  Arrange bread over top, trimming to fit as necessary.

Place remaining ingredients in a blender; process just until blended.  Pour over bread.  Refrigerate, covered, 8 hours or overnight.

Preheat oven to 375 degrees.  Meanwhile, remove baking dish from refrigerator.  Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand 5-10 minutes.  Invert to serve.

Blueberry Buttermilk Pancakes

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
3 Tbsp. cornmeal
3 Tbsp. quick-cooking oats
3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Dash ground nutmeg
1 large egg
1 1/2 c. buttermilk
2 Tbsp. canola oil
1 tsp. vanilla extract
1 c. fresh or frozen blueberries

Directions:
In a large bowl, whisk the first 8 ingredients.  In another bowl, whisk egg, buttermilk, oil and vanilla until blended.  Add to flour mixture; stir just until moistened (batter will be lumpy).  Let stand for 15 minutes.

Lightly grease a griddle or large skillet; heat over medium heat,  Stir blueberries into batter.  Pour batter by 1/4 cupfuls onto griddle.  Cook until bubbles on top begin to pop and bottoms are golden brown.  Turn; cook until second side is brown.

Overnight Cherry Danish

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1/2 c. warm 2% milk (110-115 degrees)
6 c. all-purpose flour
1/3 c. sugar
2 tsp. salt
1 c. cold butter, cubed
1 1/2 c. warm half-and-half cream (70-80 degrees)
6 egg yolks
1 can (21 oz.) cherry pie filling
ICING:
3 c. confectioners' sugar
2 Tbsp. butter, softened
1/4 tsp. vanilla extract
Dash salt
4-5 Tbsp. half-and-half cream

Directions:
In a small bowl, dissolve yeast in warm milk.  In a large bowl, combine flour, sugar and salt.  Cut in butter until crumbly.  Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (the dough will be sticky).  Refrigerate covered, overnight.

Punch down dough.  Turn onto a lightly floured surface; divide into four portions.  Roll each portion into an 18x4 inch rectangle; cut into 4x1 inch strips.

Place 2 strips side by side; twist together.  Shape into a ring and pinch ends together.  Place 2 inches apart on greased baking sheets.  Repeat with remaining strips.  Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350 degrees.  Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each danish.  Fill each with about 1 Tbsp. pie filling.  Bake for 14-16 minutes or until lightly browned.  Remove from pans to wire racks to cool.

For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency.  Drizzle icing over each danish.

Jam N Cream French Toast

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. cream cheese, softened
2 thick slices cinnamon-raisin bread
2 Tbsp. strawberry jam
1 egg
1 Tbsp. butter
Maple syrup, optional

Directions:
Spread cream cheese on one slice of bread.  Spread jam on the other slice; place jam side down over the cream cheese.  In a shallow bowl, beat egg.  Dip both sides of bread into egg.

In a skillet, melt butter; cook bread for 3-4 minutes on each side or until golden brown.  Serve with syrup if desired.

Bacon Crescents

(Courtesy of Kraft)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
8 slices bacon, cooked and crumbled
1/3 c. grated Parmesan cheese
1/4 c. finely chopped onion
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:
Heat oven to 375 degrees.

Combine all ingredients except crescent dough.

Separate each can of dough into 8 triangles; cut each triangle in half lengthwise.

Spread cream cheese mixture onto dough triangles, adding about 1 tsp. each.  Roll up, starting at the short side of the triangle.

Bake 12-15 minutes or until golden brown.  Serve warm.

New Orleans Beignets

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water (110-115 degrees)
1 c. evaporated milk
1/2 c. canola oil
1/4 c. sugar
1 large egg
4 1/2 c. self-rising flour
Oil for deep frying
Confectioners' sugar

Directions:
In a large bowl, dissolve yeast in warm water.  Add milk, oil, sugar, egg and 2 c. flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).  Do not knead.  Cover and refrigerate overnight.

Punch dough down.  Turn onto a floured surface; roll into a 16x12 inch rectangle.  Cut into 2 inch squares.

In an electric skillet or deep fryer, heat oil to 375 degrees.  Fry squares, a few at a time, until golden brown on both sides.  Drain on paper towels.  Roll warm beignets in confectioners' sugar.

Green Monster Veggie Muffins

(Courtesy of easytoddlermeals.com)

Ingredients:
1 c. unsweetened applesauce
1 c. spinach, raw and fresh
1 ripe banana
1/4 c. almond meal
3 Tbsp. sugar
3 Tbsp. coconut oil
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. all-purpose flour
1/2 c. carrots, grated

Directions:
Preheat oven to 350 degrees.

In a blender, mix the applesauce, spinach, banana, almond meal, sugar and coconut oil.  

In a large bowl, combine baking powder, baking soda, salt and flour.  Add grated carrots.

Mix wet and dry ingredients together (do not overmix- mix just until the dry is incorporated in).

Scoop mix into silicone muffin cups.  Place filled cups in a muffin tin for easy transfer.

Bake 16-17 minutes, or until a toothpick comes out clean.  Check at 15 minutes.

Doughnut Muffins

(Courtesy of King Arthur Flour)

Ingredients:
1/4 c. butter
1/4 c. vegetable oil
1/2 c. granulated sugar
1/3 c. brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1- 1 1/4 tsp. ground nutmeg, to taste
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 c. all-purpose flour
1 c. milk
TOPPING:
3 Tbsp. butter
3 Tbsp. cinnamon sugar

Directions:
Preheat the oven to 425 degrees.  Lightly grease a standard muffin tin or line with 12 paper cups.

In a medium-sized mixing bowl, beat together the butter, vegetable oil and sugars until smooth.  Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, salt and vanilla.

Stir the flour into the butter mixture, alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into prepared pan, filling the cups nearly full.  Bake the muffins for 15-17 minutes, or until they are pale golden brown and a cake tester inserted in the middle of one of the center muffins comes out clean.

Remove them from the oven and let them cool for a couple of minutes or until you can handle them.  While they are cooling, melt the butter for the topping.  Use a pastry brush to paint the top of each muffin with butter, then sprinkle with the cinnamon sugar or dip the tops of the muffins into the melted butter, then roll in cinnamon sugar.  Serve warm.