Banana-Zucchini Bread

 

Banana-Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 large eggs, room temperature
• 2 medium ripe bananas, mashed (about 1 cup)
• 2 cups sugar
• 1 cup vegetable oil
• 1-1/2 cups shredded unpeeled zucchini
• 1 cup chopped pecans

Directions

Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans.

Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Filled Braids or Rings using Sourdough Crescent Roll dough

I think it's easier to do braids if you're using the sourdough crescent roll dough you make fresh, it tastes so much better than the tubes of refrigerated crescent rolls.  The rings take advantage of refrigerated crescent dough. I make mine on a flat rectangle stoneware or roll pan like so:

 

You can make a ring if you make triangles or use the tubes of refrigerated crescent dough.

Sometimes I brush an egg white wash on the braid or roll after it's put together before you bake it, it makes a shiny finish.  

Here are some filling options, but be creative.

Cheeseburger

1/4 cup onion, chopped

3/4 lb lean ground beef

1/4 cup ketchup

2 tsp mustard

9 slices cheese

Cook ground beef and onions.  Add ketchup, mustard, and 5 of the cheese slices.  Stir until melted.  Roll out either as a braid or ring and fill.  Bake at 375 degrees for 20-25 min or until golden brown.  Add remaining cheese slices over top, add sliced tomatoes and shredded lettuce as garnish.

Chicken & Broccoli 

2 cups cooked chicken, chopped

1 cup broccoli, finely chopped

1/2 cup red bell pepper, chopped

1 garlic clove, pressed

4 oz sharp cheddar cheese, shredded

1/2 cup mayonnaise

2 tsp dill

1/4 tsp salt

Mix together, fill and form.  Bake at 375 degrees for 25-28 minutes or until deep golden brown.

Ham Florentine

1 package (10 oz) frozen chopped spinach, thawed and well drained

1 1/2 cups (8 oz) diced cooked ham

1/4 cup green onions with tops, thinly sliced

1 1/4 cups (5 oz) shredded Swiss cheese, divided

1/4 cup mayonnaise

1/4 teaspoon ground pepper

2 plum tomatoes, sliced

1 egg white, lightly beaten

1/4 cup sliced natural almonds, chopped

Mix together everything but the tomatoes, egg white, and almonds and spread over dough.  Arrange tomato slices over the top and form.  Brush egg white over dough and sprinkle with almonds.  Bake at 375 degrees for 25-30 min.

Chicken Florentine

1 can (10 oz) chunk white chicken, drained and flaked, or shredded cooked chicken

1/2 red bell pepper, chopped

1 package (10 oz) frozen chopped spinach, thawed and well drained

1 cup (4 oz) shredded cheddar cheese

1/3 cup mayonnaise

1 tsp lemon zest

1/2 tsp salt

1/8 tsp ground nutmeg

Combine filling ingredients.  Scoop onto rolled out dough and shape.  Bake 20-25 min in 375 oven.

Classic Reuben

8 oz sliced deli corned beef, chopped (2 cups)

1 can (8 oz) sauerkraut, drained and squeezed dry

1 1/4 cups (5 oz) shredded Swiss cheese, divided

1/4 cup Thousand Island dressing

1 garlic clove, pressed

Combine all ingredients, reserve 1/4 cup Swiss cheese. Roll out dough, fill and form.  Brush with egg white and sprinkle with remaining cheese.  Bake 25-30 min at 375 degrees.

Beef Taco

1 1/2 lb lean ground beef

1 pkg (1-1.25 oz) taco seasoning mix

1 3/4 cups (7 oz) shredded cheddar cheese, divided

2 Tbsp water

1 green bell pepper

1 cup salsa

3 cups lettuce, shredded 

1 medium tomato

1/4 chop onion, chopped

1/2 cup pitted ripe olives

Sour cream (optional)

1 egg white, lightly beaten

Optional toppings:  salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream.

Cook ground beef, drain, add taco seasoning mix, 1 1/2 cups cheese and water.  Scoop filling into desired shape, finish shape, brush with egg wash, sprinkle with remaining cheese.  Bake at 375 degrees for 25-30 min.  The green bell pepper can be zig-zag cut to form a small cup for the salsa.

Spinach & Artichoke

1 can (14 oz) artichoke hearts in water, drained and chopped

1 package (10 oz) frozen chopped spinach, thawed and well drained

1 cup (4 oz) shredded mozzarella cheese

4 oz crumbled feta cheese

1/2 cup diced red bell pepper

1/3 cup mayonnaise

1 garlic clove, pressed

1 egg white, lightly beaten

2 Tbsp grated Parmesan cheese

Combine ingredients but egg white and Parmesan cheese.  Scoop filling evenly over desired shape; finish shape and brush with egg white.  Sprinkle with grate Parmesan cheese.  Bake 25-30 min or until golden brown.

Chicken Club

3 cups coarsely chopped cooked chicken

4 slices bacon, crisply cooked, drained and chopped

1 cup (4 oz) shredded Swiss cheese, divided

1/3 cup mayonnaise

1 tsp Dijon mustard

2 Tbsp snipped fresh parsley

1 garlic clove, pressed

2 plum tomatoes, sliced

 1 egg white, lightly beaten

Combine filling ingredients reserving 1/4 cup Swiss cheese, scoop evenly over desired shape; top with tomato slices.  Finish shape and brush with egg white and sprinkle with remaining cheese.  Bake 25-30 min at 375 degrees until golden brown.

Chicken Enchilada

2 cups coarsely chopped cooked chicken (about 12 oz)

1/4 cup chopped pitted ripe olives

1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend

1 can (4 oz) chopped green chilies, undrained

1/2 cup mayonnaise

1 Tbsp Southwest seasoning or taco seasoning

2 tomatoes

1 lime

2/3 cup finely crushed corn tortilla chips, divided

1 cup salsa

1 cup sour cream

Mix together first 6  ingredients.  Seed and chop 1 tomato.  Slice lime in half, juice one half and slice remaining half for garnish.  Add chopped tomato and lime juice to chicken mixture.  Reserve 2 Tbsp crushed tortilla chips and add remaining to chicken mixture.  Sprinkle reserved chips over flat surface where you'll assemble the braid or ring.  Place dough on crushed chips, press down lightly so chips adhere to dough as you roll out.  Scoop chicken mixture evenly and shape.  Can garnish the braid or ring with the remaining tomato cut into wedges and the half lime into slices then cut in half.  Arrange between openings of the dough.  Serve with salsa and sour cream.

Tempting Tuna Melt

2/3 cup mayonnaise

1/4 cup sweet pickle relish

2 can (6 oz each) water-packed tuna, drained

1/4 cup chopped celery

2 Tbsp finely chopped onion

1 cup (4 oz) shredded cheddar cheese

1 medium red or green bell pepper

1 cup shredded lettuce

Mix mayo and pickle relish, add drained tuna and stir.  Cut celery and onion, and add to mixture.   Prepare crescent roll dough, scoop filling on to dough and form.  Bake 20-25 min at 375.  Garnish with bell pepper and shredded lettuce.

**Sometimes I replace lettuce with frozen kale with frozen spinach and it's fine.

Be creative and make up your own filling.  We used the empanada filling until David came home and we learned it was the wrong kind of dough for authentic empanada pino.

Sourdough Crescent Rolls

 2 packages (2 scant Tbsp) dry yeast

1/2 cup warm water (110 degrees F)

1 cup sourdough starter

1/2 cup warm milk (or increase warm water and use a couple tablespoons powdered milk)

1/4 cup sugar

1/2 cup cooking oil

2 tsp salt

4 1/2 to 5 cups flour

Dissolve yeast in warm water.  Set aside for 5 minutes.  In a large mixing bowl combine sourdough starter, warm water, sugar, cooking oil and salt.  Stir in yeast mixture.  Gradually add enough flour to make a moderately stiff dough.  Cover with a cloth.  Set in warm place free from drafts and let rise for 1 to 2 hours until almost doubled in size.  I put it in an oven warmed to 150 degrees to rise.  Punch down dough and roll out on a floured surface and cut depending on how you plan to use it.  We use the dough to make filled braids (I'll do a separate post with a variety of fillings), roll it around little smokies for pigs in a blanket, tarts--even empanadas (until David came back from Chile and told us that's not the authentic type of dough).  You can also just roll out and roll up into crescent rolls and bake at 375 degrees for 12 to 15 minutes or until golden brown. 

Instant Pot Mac & Cheese

 INGREDIENTS

• 1 (16 ounce) package elbow macaroni
• 4 cups chicken broth (or water or water and chicken base)
• 4 Tablespoons butter
• 1/2 teaspoon salt
• 1 cup whipping cream
• 2 cups sharp cheddar cheese
• 1/2 cup mozzarella cheese
• 1/2 cup Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon parsley
• 1/2 teaspoon dry mustard

INSTRUCTIONS

1. Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.
2. Cut butter into small pieces and place on top of pasta. Add salt.
3. Place lid on top of Instant Pot and secure in place.
4. Move vent to SEALING position.
5. Press MANUAL button and set timer for 4 minutes (I like the noodles better if you cook it for 5 minutes).
6. When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. (Some foam might come out of the vent, just use a paper towel to quickly wipe it off)
7. Remove lid and add whipping cream, cheddar cheese, mozzarella cheese, and Parmesan cheese. Add in seasonings and mix together until the cheese is all smooth and melted.
8. Serve warm.

NOTES

Just be sure your noodles are covered in the broth before you cook it!

This is from Six Sisters Stuff https://www.sixsistersstuff.com/recipe/instant-pot-mac-and-cheese/

It's easy and reasonably quick and to make with your own add-ins.  You can set it to cook while you grate the cheese.  After step 7 you can stir in a lot of other delicious things--steamed broccoli and/or cauliflower, bacon bits or chopped ham, or cut up hot dogs/brats.  If you use milk in place of whipping cream you may want to thicken it with flour or corn starch before you add it because it won't be as thick without cream.

Cheddar Bacon Waffles

 2 cups flour (10 oz by weight)

3/4 cup granulated sugar

1 tsp salt

1 Tbsp baking powder

3 eggs separated

1 1/2 cups milk

1 cup butter melted (can substitute part with oil)

6 strips bacon cooked and crumbled 

2.5 oz grated cheddar cheese

3 scallions chopped (optional)

1.  Preheat waffle iron, if you can adjust the setting you want it pretty hot.

2.  Preheat oven to 200 degrees.

3.  In large bowl, whisk to combine flour, sugar, salt and baking powder.  Set aside.

4.  In another bowl, whisk to combine the egg yolks, milk, and butter.  Set aside.

5.  In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks.

6.  Add the wet ingredients to the dry and mix until they are almost combined.  Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined.

7.  Portion the batter onto your waffle iron (amount varies with the waffle iron) and cook for approximately 5 minutes, until golden brown.

8.  When waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape.  Finish cooking the remaining waffles, and enjoy!  These waffles work well with as a chicken and waffles main dish.

Gingerbread Waffles

 4 eggs  (6)

1/3 cup sugar  (1/2 c)

1 cup molasses  (1 1/2 c)

1 cup buttermilk  (1 1/2c)

3 cups flour  (4 1/2 cups)

2 tsp ground ginger  (3 tsp)

1 1/4 tsp cinnamon  (2 tsp)

1 tsp ground cloves  (1 heaping tsp)

3/4 tsp salt  (scant 1 1/4 tsp)

2 tsp baking soda  (1 Tbsp)

2 tsp baking powder  (1 Tbsp)

1/2 cup butter, melted  (3/4 cup)

We like to once and a half the recipe for our family, those ingredient amounts are in parenthesis.  With an electric mixer, beat the eggs until they're light and fluffy, about 2 min.  Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.

In a separate bowl, sift together the flour, spices, salt, baking soda, and baking powder.  Add the dry ingredients to the egg mixture and stir until smooth.  Stir in the butter.

Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes.  Serve with whipped cream, fruit, and/or syrup if you like.

Makes 14 waffles.

Calories 269  Total Fat 8 g  Saturated Fat 5 g  Cholesterol 78 mg  Sodium 388 mg  Total Carbohydrate 43 g  Fiber 0.8 g, Sugars 18 g  Protein 5 g

Pumpkin Pancakes

 1 1/2 cups milk (or 1/2 cup powdered milk and 1 1/3 cups water)

1 cup pumpkin puree

1 egg

2 Tbsp vegetable oil

2 Tbsp vinegar

2 cups flour

3 Tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.  

Of course we make them with chocolate chips and sometimes also sprinkle sunflower seeds or chopped walnuts or pecans on top before you turn them.  They are delicious with maple or buttermilk syrup, jams or even caramel syrup and whipped cream.

Makes 6 pancakes

278 Calories, 7.2 g fat, 40 mg Cholesterol, 608 mg Sodium, Total Carbs 45.6g, Dietary fiber 2.6 g, Protein 7.9 g.

Chilean Empanadas

I got the beef filling and dough recipe from Sophia Wirthlin, a native Chilean who is a professional cook that contributes regularly to the Chile missionary parents fb group. She says her recipe for beef filling and dough are from the most traditional Chilean empanada with the perfect dough and filling. We found the chicken filling recipe online, it's our favorite and David says it's a lot like what he had in Chile.

INGREDIENTS

For the Beef Pino (filling)

•    1 kilo or 2 pounds of ground beef

•    1 cup beef broth

•    3 large or 4 medium onions chopped into small cubes

•    2 tablespoons all-purpose flour

•    2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)

•    1/2 teaspoon ground cumin

•    salt and pepper

•    4 tablespoons oil

Optional,

•    20 black olives

•    40 raisins

•    4 hard-boiled eggs

Chicken filling (from Taste of Home)

1 cup finely chopped cooked chicken

2/3 cup shredded cheese (original recipe calls for Colby-Monterey Jack cheese; we used mozzarella and it was great)

3 Tbsp cream cheese, softened

2 Tbsp chopped sweet red pepper

2 tsp chopped seeded jalapeno pepper

1 tsp ground cumin

1/2 tsp salt

1/8 tsp pepper

For the dough,

•    1 cup milk

•    1 cup warm water

•    1 tablespoon salt

•    1 kilo or 2 pounds of all-purpose flour

•    4 egg yolks

•    180 grams/ 6,5 oz of melted shortening, warm

INSTRUCTIONS

It's best to make the beef Pino the day before.

1. In a large saucepan heat the oil and fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper, and cumin, sauté a few minutes.

2. Add the broth and simmer 30 minutes over low heat. Add the onion and mix well and cook over medium heat until onion is tender about 30 minutes.

3. Add the flour and stir well and adjust seasoning if necessary, cook two more minutes. Cool and refrigerate.

For chicken filling mix all the ingredients. You'll likely want to multiply the chicken recipe, it's the favorite filling recipe.

For the dough.

1. Mix the flour and egg yolks, preferably in a stand mixer to incorporate. Add melted shortening and work a little more.

2. In a separate container add salt to hot water so it goes into solution and then add the milk and mix

Add the liquid to the dry ingredients slowly on low speed until the dough is soft and flexible. If needed, keep adding water. Mix minimally, it may be lumpy.

3. Cover dough with a moist cloth while making individual pieces. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of Pino, a quarter of hard-boiled egg, olives and raisins if desired. Close smearing the edge with water, press firmly and make the folds. Brush with an egg white wash before baking.

4.  Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden.

5.  Serve hot. To reheat, do it in the oven at the same temperature for 15 minutes.