Original recipe yield 2 loaves
INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
DIRECTIONS
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Showing posts with label walnuts. Show all posts
Showing posts with label walnuts. Show all posts
Monday, December 22, 2008
Sunday, December 14, 2008
Kathy's Vanishing Oatmeal-Raisin-Walnut Cookies*
Makes about 4 dozen
Ingredients:
1 cup (2 sticks) margarine or butter, softened
1 ½ cups all purpose flour
1 cup firmly packed brown sugar
1 tsp. baking soda
½ cup granulated sugar
1 tsp. cinnamon
2 eggs
½ tsp. salt
1 teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned)
1 cup of raisins (softened)
1 cup chopped walnuts,etc
Directions:
Heat oven to 350 degrees F.
Beat together butter & sugars until creamy.
Add eggs & vanilla; beat well
Add combined flour, baking soda, cinnamon & salt; mix well. (For High Altitude, increase flour to 1 ¾ cups)
Stir in oats and raisins (prepare raisins by adding a little boiling water to them to soften, then drain the water before adding to mixture).
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Bar cookies: Bake 30 to 35 minutes in ungreased 13 x 9 inch metal baking pan.
*Copied & embellished from the Quaker Oats Company @2005 box recipe. Kathleen Revak
Kathy's Baklava
(Greece)
Ingredients:
Layered Pastry with Walnuts & Honey Syrup
To make one 9- by 13-inch pastry (approximately 80, 1 ½”diamond shaped bars)
It’s best to have everything prepared in advance because the phyllo leaves dry out fast.
¾ pound, unsalted butter (3, quarter pound sticks), cut into ¼” bits
½ cup vegetable oil
40 sheets (filo pastry, each about 16 “ long & 12” wide (Athens Fillo (Phyllo) Dough, 1 box) defrosted in refrigerator for 2 days. Do not take filo leaves out of container and at room temperature until ready to place in 9”x13” baking dish. When placing the leaves in the dish, keep rest of leaves covered with a towel to keep them from drying out and disintegrating.
4 cups shelled walnuts pulverized in food processor with 2 oz. granulated sugar per cup plus a total of ½ tsp cinnamon and 1/8 tsp. ground cloves to the (The sugar allows the walnuts to pulverize without turning to walnut butter in the Cuisinart). Keep covered until ready to spoon on every second pastry leaf in the below process.
Directions:
Clarify the butter in a heavy saucepan by melting the butter slowly over low heat without letting it brown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest for 3minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan.
Preheat the oven to 350 degrees F. and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of a 13”x9”x2 ½” baking dish with about 1 tablespoon of the mixture.
Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 Tablespoons of the walnut mixture.
Repeat the same procedure using two sheets of buttered filo and 3 Tablespoons of the pulverized walnut mixture each time to make 19 layers in all. Spread the 2 remaining sheets of filo on top and brush the baklava with all of the remaining butter and oil mixture.
With a small, sharp knife score the top of the pastry with parallel diagonal lines about ½” deep and one and one half to two inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degrees and bake for 45 minutes longer, or until the top is crisp and golden brown.
Meanwhile, make the syrup. Combine 2 cups granulated sugar, 1 cup of honey, 2 cups of water, a lemon peel. Bring all ingredients to a boil (watching carefully that it doesn’t boil over). Immediately turn down to the heat to simmer for 10 minutes. Strain lemon peel out and cool slightly. Pour warm syrup over baked baklava. Cool completely, cut and serve on cupcake papers. Makes about 88 pieces.
Syrup Ingredients:
2 cups granulated sugar
2 cups water
1 cup honey
1 lemon peel
Note: You do not need to use all the syrup if you like your Baklava less moist.
Recipes combined from Athens Foods Award Winning Fillo Dough Recipes Apollo, 13600 Snow Rd., Cleveland, Ohio 44142 @1992 & RECIPES:MIDDLE EASTERN COOKING,FOODS OF THE WORLD, TIME-LIFE BOOKS, NEW YORK, @1969 TIMES, Inc. copied by Kathleen Revak
Ingredients:
Layered Pastry with Walnuts & Honey Syrup
To make one 9- by 13-inch pastry (approximately 80, 1 ½”diamond shaped bars)
It’s best to have everything prepared in advance because the phyllo leaves dry out fast.
¾ pound, unsalted butter (3, quarter pound sticks), cut into ¼” bits
½ cup vegetable oil
40 sheets (filo pastry, each about 16 “ long & 12” wide (Athens Fillo (Phyllo) Dough, 1 box) defrosted in refrigerator for 2 days. Do not take filo leaves out of container and at room temperature until ready to place in 9”x13” baking dish. When placing the leaves in the dish, keep rest of leaves covered with a towel to keep them from drying out and disintegrating.
4 cups shelled walnuts pulverized in food processor with 2 oz. granulated sugar per cup plus a total of ½ tsp cinnamon and 1/8 tsp. ground cloves to the (The sugar allows the walnuts to pulverize without turning to walnut butter in the Cuisinart). Keep covered until ready to spoon on every second pastry leaf in the below process.
Directions:
Clarify the butter in a heavy saucepan by melting the butter slowly over low heat without letting it brown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest for 3minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan.
Preheat the oven to 350 degrees F. and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of a 13”x9”x2 ½” baking dish with about 1 tablespoon of the mixture.
Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 Tablespoons of the walnut mixture.
Repeat the same procedure using two sheets of buttered filo and 3 Tablespoons of the pulverized walnut mixture each time to make 19 layers in all. Spread the 2 remaining sheets of filo on top and brush the baklava with all of the remaining butter and oil mixture.
With a small, sharp knife score the top of the pastry with parallel diagonal lines about ½” deep and one and one half to two inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degrees and bake for 45 minutes longer, or until the top is crisp and golden brown.
Meanwhile, make the syrup. Combine 2 cups granulated sugar, 1 cup of honey, 2 cups of water, a lemon peel. Bring all ingredients to a boil (watching carefully that it doesn’t boil over). Immediately turn down to the heat to simmer for 10 minutes. Strain lemon peel out and cool slightly. Pour warm syrup over baked baklava. Cool completely, cut and serve on cupcake papers. Makes about 88 pieces.
Syrup Ingredients:
2 cups granulated sugar
2 cups water
1 cup honey
1 lemon peel
Note: You do not need to use all the syrup if you like your Baklava less moist.
Recipes combined from Athens Foods Award Winning Fillo Dough Recipes Apollo, 13600 Snow Rd., Cleveland, Ohio 44142 @1992 & RECIPES:MIDDLE EASTERN COOKING,FOODS OF THE WORLD, TIME-LIFE BOOKS, NEW YORK, @1969 TIMES, Inc. copied by Kathleen Revak
Friday, December 12, 2008
Sherry's Chewy Chocolate Chip Cookies
(Makes approximately 5 dozen cookies.)
Ingredients:
1 cup butter (2 sticks) or shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp real vanilla extract
2 ½ cups all-purpose flour
2 cups oatmeal
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp milk
2 cups semi-sweet chocolate chips
1 ½ cups chopped walnuts or pecans [optional]
Instructions:
1. Preheat oven to 375°
2. Blend oatmeal into a fine powder with a food processor or blender. Set aside.
3. Melt sticks of butter into liquid on medium heat.
4. Cream butter, sugar and brown sugar together in a separate bowl.
5. After creaming sugar and butter together, add eggs and vanilla extract. Set aside.
6. Mix together flour, ground-up oatmeal, salt, baking powder and baking soda in a large mixing bowl.
7. Add the creamed mixture to the dry mixture. Add Milk. Mix all ingredients well. Use an electronic mixer if desired.
8. Mix in the Chocolate Chips and nuts (if desired) to the dough.
9. Refrigerate dough for 10 minutes.
10. Drop 1-2” balls on un-greased cookie sheets, two inches apart, and bake at 375° for 6-8 minutes.
Tips for success:
*Keep the ingredients cold. Don’t let the eggs sit on the counter while you mix the dry ingredients. Use them straight from the refrigerator. Keep the chocolate chips in the freezer so that they are extremely cold when it is time to bake the cookies. Put the dough back in the fridge until you are ready to load the next sheet.
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