Breads






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Zucchini Pineapple Walnut Bread

  • 3 c all-purpose flour

  • 2 tsp baking soda

  • 1 tsp cinnamon

  • 1 tsp salt

  • 1/2 tsp baking powder

  • 1 c chopped walnuts

  • 3 large eggs

  • 1 1/2 c brown sugar, firmly packed

  • 1 c vegetable oil

  • 1 can(s) pineapple tidbits, do not drain (8 oz)

  • 2 c shredded zucchini

  • 1/2 c milk

350 F

Preheat oven at 350 degrees. Put all dry ingredients together and set aside.

Mix together vegetable oil and eggs until frothy. Add sugar and mix well.

Add zucchini and pineapple into the mixture.

Add dry ingredients (1 cup at a time). Add walnuts - mix until incorporated. Once mixed together, add milk and mix lightly.

In a sprayed loaf pan, pour bread mixture about 3/4 full. This recipe will make 2 loaves. Place in preheated oven 350 degrees for 45 minutes - 1 hour.

Pecan Pie Muffins

350 F

These are so easy and so good. And if it tastes like pecan pie, you know I love it! I make a couple of double batches for parties.

  • ½ cup (1 stick) of unsalted butter

  • 1 cup of dark brown sugar, packed

  • 2 large eggs

  • ½ cup of self-rising flour

  • 1 cup of chopped pecans

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with Baker's Joy non-stick spray.

Cream the butter until smooth; add the sugar and beat until blended. Add the eggs, one at a time, and beat in. Add the flour and the pecans and fold in gently until blended. Spoon the batter into the muffin tins a little more than halfway full. Bake at 350 degrees F for about 20 to 25 minutes or until a toothpick inserted into the center muffins comes out clean. Transfer to a cooling rack. 12 muffins

This doubles great for 24 muffins.

Variation: Can use light brown sugar. Can also do bite sized mini-muffins, perfect for parties, but start checking those at about 12-15 minutes. You'll get about 2 ½ dozen.

Tip: If you aren't using liners, allow the muffins to cool in the pan for about 10 minutes before removing, unless you are making mini-muffins. Remove those as soon as you can easily manage them and set on a cooling rack.

Haden’s Monkey Bread

350 F

Haden learned how to make this breakfast treat in Mrs. Strock’s kindergarten class and insisted we make it at home. It was his first foray into cooking and he has since shown the makings of a pretty good chef.

  • 2 cans Flaky Layer Biscuits (or any preferred canned biscuit)

  • 1 stick margarine

  • 1 cup sugar

  • 1½ Tablespoons cinnamon

Spray a Bundt pan with oil or coat with butter or margarine. Open biscuits and cut or tear each biscuit into four pieces.

Combine sugar and cinnamon and put into zipper sealed bags, giving one bag to each child. Have them drop their dough balls inside and seal, then give it a good shake. Or put sugar mix into shallow bowl and child may dip each piece of biscuit into mixture.

Place coated dough into Bundt pan. Once all dough is in pan, sprinkle remaining cinnamon sugar mixture over top. Melt margarine and pour over top. Bake at 350º for thirty minutes. Let sit in pan for five to ten minutes before turning out onto a plate.

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