grandma clark's zucchini bread party!

I’m so thankful that I grew up with two sets of doting grandparents. I’m blessed to have known all of my grandparents and have many years and memories with them. My grandmothers couldn’t have been more different but they were both wonderful examples to me of living a simple life, having high morals and spreading seeds of love.

Today marks 7 years that my Grandma Clark has been in heaven. My grandparents met when grandpa was 6 years old and grandma was 4. Grandpa was in first grade; he went home that day and announced to his mother that he had met his future wife. They were engaged on Christmas day when grandma was a senior in high school. She spent the summer after her graduation making quilts, sewing pillowcases and canning vegetables to prepare for their wedding. They were married for 53 years before Grandpa passed away in 1992.

Grandma and Grandpa Clark lived on a 140 acre farm, their favorite book was The Bible and they believed that every meal should include bread and butter. Grandma loved having family over for lunch and you could count on lunch being at noon, straight up, 12:00, don’t be late. If you were lucky it would include her cubed steak and brown gravy. If you were really lucky it would include mashed potatoes and her famous chicken and noodles.

As a very young child one thing I loved about mealtime at Grandma Clark’s house was that they had SOFT margarine that came in a little plastic tub. Oh, it was very special, no wonder I licked it off my bread  and asked for more. No one else I knew had little plastic tubs of soft margarine. I would slather it on the cornmeal mush Grandma would fry for breakfast. I would wash it down with a big glass of orange TANG. It was full of sugar but Grandma served it for breakfast and I loved it.

She must have had a hundred of those little plastic butter tubs in her cupboard and she put them to very good use. They had a huge chest freezer in the basement and grandma would buy many different flavors of ice cream, her favorite dessert. She’d divide it into the plastic butter tubs and label it for individual servings. The freezer was full of ice cream in butter tubs and you would think you were at an ice cream parlor when she opened the heavy freezer lid. After dinner we would go to the freezer and ponder the flavors as grandma would read them to me. I would consider each one and take my time deciding, knowing there was no where else in the world to have this opportunity except at Grandma Clark’s house. I was just about as tall as the freezer and I can still feel the excitement I felt when the ice cold air hit my face, waiting a millisecond for the mini cloud of vapor to clear so I could see all of the little bowls of ice cream neatly labeled and stacked.  It was usually a battle between chocolate and butter pecan. Inevitably someone else at the dinner table would claim to have the same dilemma so I’d grab one of each and we’d split them both.

To remember Grandma today I made her delicious zucchini bread.  It’s simple with the perfect sweetness and full of cinnamon and walnuts. It freezes well and makes a great little after school snack or giveaway treat.

I love you, Grandma! My kitchen smells like yours tonight. xo

Grandma Clark's Zucchini Bread

click HERE to print recipe only

ingredients

3 eggs
2 cups sugar
1/2 cup oil
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
3 cups flour
2 cups shredded zucchini (I put the shredded zuke in a strainer and press the excess water out of it.)
2 cups chopped walnuts or pecans 

directions

1. Preheat oven to 325 degrees. Grease loaf pans. I also like to line the greased loaf pans with greased parchment paper. 

 2. Beat eggs, sugar and oil. You can use an electric mixer but I use a whisk. 

3. Stir in baking powder, baking soda, salt, cinnamon, nutmeg and vanilla.

4. Stir in flour. Batter will be VERY thick. If you started with a whisk, trade it for a wooden spoon. 

5. Stir in zucchini.  Stir in nuts.

6. Bake in 2 greased loaf pans for 50 minutes to one hour. I baked it in two smaller loaf pans for 40 minutes and made 24 mini muffins, baked for 15 minutes. 

To test doneness, insert a toothpick into the center of the bread. If it comes out clean, or with only a few moist crumbs attached to it, it's done.

Grandma always served this with whipped cream. Enjoy!  

lemon blueberry muffin pound cake

I truly, madly, deeply LOVE summer and what says summer more than juicy blueberries and lemon? 

This quick bread/cake is really bursting with sweet blueberries. The lemon zest and lemon juice provides a subtle lemon taste but it definitely brings out the fresh flavor of the blueberries. This recipe is scrumptious! If you love blueberries you will love it too!

Lemon Blueberry Muffin Pound Cake

inspired by: PBS.org

ingredients

2 cups all purpose flour

1 ½ tsp baking powder

½ tsp salt

1 stick (1/2 cup) unsalted butter, room temperature

1 cup sugar

2 eggs

2 cups blueberries

zest from 1 lemon, or to taste

½ cup vanilla yogurt

1 tablespoon fresh lemon juice

For Glaze:

       1 cup powdered sugar

       1  tablespoon fresh lemon juice

directions

1.    Preheat oven to 350 degrees.

2.    Spray a loaf pan with nonstick cooking spray AND line the pan with parchment paper AND spray the parchment paper. Set pan aside. Sometimes blueberries stick to the pan so don’t skip the parchment paper, if at all possible. Trust me. The narrow sides of the pan are not lined with parchment paper & it's fine with just the spray in that area.

3.    In a medium bowl, whisk together flour, baking powder, salt and lemon zest. Add the blueberries and carefully toss to combine.

4.    In a separate mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in the yogurt. Stir in the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

5.    Scoop batter into the prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. If it browns on top too quickly just set a piece of aluminum foil over the top for the last 10 minutes or so. I need the full 1 hour and 10 minutes for it to cook through. Let cool in the pan for 10 minutes before lifting out by parchment paper or inverting gently onto a plate.

 6.    Stir powdered sugar and lemon juice together and drizzle over cooled bread.

chocolate chocolate chip muffins party!

What a GREAT way to start your day! These bakery style muffins are moist, chocolaty & delicious! Many chocolate muffins I’ve had taste more like a cupcake. But this is a TRUE muffin, not as sweet as a cupcake & of course, no frosting. 

Chocolate Chocolate Chip Muffins 

 recipe adapted from:  Cinnamon Spice & Everything Nice

ingredients:

 

1/2 cup butter, softened

2/3 cup unsweetened cocoa powder

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons vanilla extract

2 eggs

3/4 cup milk

1/3 cup  nonfat plain yogurt

2 cups all purpose flour (I used 1 1/2 cups all purpose & 1/2 cup wheat flour)

1 12 oz. pkg. chocolate chips, divided (I used semi-sweet but milk chocolate would be great too)

1 tablespoon coarse sugar, optional

directions:

1. Preheat oven to 400 degrees. Grease 12 cup muffin tin or line with baking cups. I greased my muffin tin well with Crisco on a paper towel & they came out perfectly with no sticking at all.

2. In a large mixing bowl, mix together butter, sugar, cocoa powder, baking powder, salt & vanilla. Beat in eggs, stir in milk and yogurt. Mix in flour. Stir in 1 1/2 cups of the chocolate chips. Reserve 1/2 cup chocolate chips for topping.

3. Divide batter equally between the muffin cups. THEY WILL BE FULL. Sprinkle each muffin with the remaining 1/2 cup chocolate chips & some coarse sugar, if desired.

4. Bake for 5 minutes at 400 degrees. *Without removing the muffins from the oven, decrease oven temperature to 350 degrees & bake for an additional 13-15 minutes or until a toothpick inserted near the center comes out without batter. Chocolate from the chocolate chips on the toothpick is fine. Avoid over baking or they will be dry. Remove from oven & cool on wire rack for 10 minutes. Remove muffins from pan to wire rack & cool completely.

*Starting at a higher temp & then decreasing it gives the muffins this beautiful high rise. 

 

 P.S. I like to bake my muffins directly in the muffin pan and I use baking cups to serve them in. 

monkey bread muffins party!

This is such a yummy, easy, quick & inexpensive treat! It's perfect for a lazy Saturday morning breakfast or a sweet midnight snack. My mom always used these canned biscuits to make "cinnamon twists" & this is basically the same recipe.

Monkey Bread Muffins

makes 1 dozen muffins

6 tablespoons butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg (I used 1/2 t. but I love nutmeg)
2 7.5 ounce cans refrigerated biscuits dough

1. Spray muffin tins well with cooking spray & preheat oven to 350 degrees.
2. Mix sugar, brown sugar, cinnamon & nutmeg in a bowl. Set aside.
3. Separate biscuits & cut into quarters with kitchen shears.
4. Dip quartered dough pieces into melted butter then toss in cinnamon/sugar mixture.
5. Placed 6-7 dough pieces into each muffin cup. If there is any leftover butter or sugar mixture, sprinkle it over the muffins.

6. Bake for 12-14 minutes or until it is my favorite color in the world...golden brown!

mom's holiday dinner rolls party!

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Wednesday Thanksgiving Report: I’m getting excited; tomorrow is the day! I love to plan menus but there isn’t much menu planning for Thanksgiving, There is plenty of shopping & cooking & baking but the menu was set many years ago & we enjoy the long established traditional feast!

What’s on your menu? This is what we will be dining on:

Turkey and Gravy
Cranberry Sauce
Mashed potatoes
Sweet potatoes (no marshmallows)
Mom’s Holiday Rolls
Pillsbury Crescents (don’t judge)
Homemade Cornbread Stuffing
Corn
Green Bean Casserole (for me!)
Deviled Eggs (for Mark)
Pumpkin Pie with real whipped cream
Individual Chocolate Brownie Mousse Trifles (for Monica)

I could easily live without the turkey, crazy, huh? I’m most looking forward to the sweet potatoes, stuffing, mashed potatoes & gravy & homemade rolls. Speaking of rolls, the Pillsbury Crescents are for Monica. I know! What kind of child have I raised? She’s perfect in every other way, I swear! I live for homemade bread!

This recipe is another favorite family tradition. My mom has made these for every holiday as long as I can remember & they are so good. They are light & fluffy & buttery. They make any meal complete but they must be served on Easter, Thanksgiving & Christmas.

Mom’s Holiday Rolls

ingredients:

1 package regular dry yeast
1/4 cup warm water
3/4 cup milk, scalded
1/4 cup butter
1 egg
1 teaspoon salt
1/4 cup sugar
3 1/2 cups flour (approximately)

directions:

1. Dissolve yeast in warm water in large bowl. Set aside.

2. Scald milk in microwave. I put it in a 4 cup glass measuring cup & cook on high for a couple of minutes. You want it to boil but not boil over. While milk is hot, add butter, stir it a bit until the butter melts in the hot milk. (I accidentally used a whole stick of butter today & it turned out just fine.)


3. After milk & butter cools for a few minutes, stir the egg, salt & milk mixture into the yeast.

4. Using a fork, stir in sugar & 2 cups flour to form a batter.


5. Add enough additional flour to make dough easy to handle.



6. Knead dough on floured surface for five minutes. Add additional flour, if needed. Place dough in greased bowl covered with a damp cloth, in a warm place, to rise until doubled, at least 1 hour.





7. Punch dough down and shape into rolls. Place in greased 9x13 pan & cover & allow to rise again.




8. Bake at 350 degrees for 15 minutes or until golden brown. Brush with melted butter & serve.

AND...

--> CONGRATS to my cute cousin, Kendall, who won a BLUE RIBBON at the fair with this recipe! I'm going to try the cloverleaf next time. He's a PRO & I’m so proud of him!! 

pumpkin chocolate chip muffin party!

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Click HERE to print recipe only

I live with two pumpkin FANATICS! Mark’s favorite pie is PUMPKIN and Monica’s favorite muffin flavor is pumpkin chocolate chip. I admit I’m wary of this combination (pumpkin & chocolate chips, not Mark & Monica). I prefer my pumpkins to be carved into jack-o-lanterns & I prefer my chocolate to be mixed with peanut butter, coconut or caramel. But…
These are Monica’s favorite muffins & Monica is my favorite girl. Therefore I feel that I am morally bound to take the following course of action and make this recipe whenever she requests it. I found the original recipe at www.allrecipes.com & have adapted it to include chocolate chips & pecans. For those like me, who are apprehensive about eating pumpkin & chocolate in the same bite, leave the chocolate chips out. It's a great pumpkin muffin recipe!

I need you to know that all canned pumpkin is not the same. I’ve tried the store brand & it wasn’t as good as Libby’s, seriously. The organic pumpkin in the photo above is even better. Someday I will make my own cooked pumpkin with real pumpkins, baked in my own oven.

If you are more of a cookie lover you must try these pumpkin chocolate chip cookies! Link also has the bakery secret for SUPER SOFT cookies.

Pumpkin Chocolate Chip Muffins

Yield: 12 muffins plus 12 mini muffins

ingredients:

1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi sweet chocolate chips, optional
1/2 cup chopped pecans, optional

directions:

1. Heat oven to 425 degrees. Spray muffin pans with cooking spray.

2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.

3. In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.

4. Stir in chocolate chips & pecans, if desired. If your pumpkin mixture is too hot when you add the chocolate chips you'll get gorgeous melty chocolate swirls  in your muffins instead of chocolate "chips". DELICIOUS either way!

5. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for the mini muffins & 13 minutes for the regular sized muffins.

*P.S. I don't bake these muffins in cupcake papers. I was taking them to a brunch so I put them in the cupcake papers to be easier to transport & serve.

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rosemary bread party!

Ahhhh...if I were magic I would make everything smell like fresh rosemary! Well, that or chocolate cake. But today we are talking homemade ROSEMARY bread. If you've been to Macaroni Grill you know all about this delight! I love dried herbs & use LOTS of dried rosemary but for this recipe you must buy fresh, you'll thank me later!


Rosemary Bread

Yield: 2 small loaves

ingredients:

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoons fresh, finely chopped rosemary (2-3 stalks)
2 tablespoons olive oil
1 tablespoon butter (optional)
Kosher salt (optional)

directions:

1. In a large mixing bowl combine yeast, sugar & water; set aside for 5 minutes. Using a wooden spoon stir in olive oil, salt and 2 cups flour. Mix in 1 tablespoon of the chopped rosemary.

2. Knead by hand for about 5 minutes until smooth and elastic, adding more flour if necessary. Place in a lightly greased bowl, turning once to grease all surfaces of the dough. Cover; let rise in a warm place until double in size, about 1 hour.

3. Punch dough down and divide dough in half. Let dough rest for 5 minutes. Spray baking sheet with cooking spray. Shape into 2 small loaves. Sprinkle remaining tablespoon of rosemary over the loaves & lightly press it into the dough. Cover, let rise in a warm place until nearly double (35-45 minutes). Preheat oven to 375 degrees.

4. Bake for 15 to 20 minutes or until light browned. Immediately remove from baking sheets to wire rack & brush with butter & sprinkle with kosher salt.