Chocolate Zucchini Bread

(from:  OurBestBites.com)

2 cups flour
2 teas. cinnamon
1 1/2 teas. baking soda
1/2 teas. salt
1/4 cup plus 2 Tbsp. cocoa powder
1/2 cup canola oil
1 cup granulated sugar
1/4 cup brown sugar
3 eggs
2 teas. vanilla
1/2 cup sour cream
3 cups shredded zuccinin
3/4 cup mini chocolate chips

Topping:
2 Tbsp. brown sugar
2 Tbsp. granulated sugar
1/2 teas. cinnamon

1.  Preheat oven to 350 degrees. Butter and flour or Pam spray 2 loaf pans (2 very full 8 inch pans or slightly less full 9 inch pans) and set aside. 
2.  Mix topping ingredients in a small bowl and set aside.
3.  Place flour, cinnamon, baking soda, salt and cocoa powder in a small bowl and whisk to combine.  Set aside.
4.  With a stand or hand mixer beat oil, granulated sugar, brown sugar and eggs until combined and slightly fluffy, 1-2 minutes.
5.  Add vanilla and sour cream and mix until combined.  Gently stir in the zucchini.  Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)  If you only have regular chocolate chips or a chocolate bar, just chop them up so they're the size of mini chocolate chips.  Stir remaining flour mixture into batter and mix just until combined.  Add chocolate chips and stir to combine.
6.  Divide the batter between the two pans and sprinkle topping over each.
7.  Bake for 50-60 minutes.  Set your timer for 45 minutes and then keep an eye on the loaves for the remaining time.  When they are done, a toothpick should come out clean and the tops will be gorgeous and cracked with sugar.  Remove from oven and let them cool on a rack for 5-10 minutes and then remove from pans.

Banana Bread --Easy!

1 stick butter
2 eggs
1/4 cup milk
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1 1/2 cup mashed ripe banana
2 cups flour
1 /2 cup nuts (optional)

Cream together butter and sugar.  Add eggs and beat.  Add bananas and milk.  Mix dry ingredients together and then add to cream mixture.  Add nuts and pour into two small well-greased pans or 1 large pan.   Bake for 45-50 minutes at 350 degrees.  Do not overbake!

Fry Bread for Navajo Tacos

3 cups warm water
1/3 cup sugar
3 Tbsp yeast
1/3 cup oil
3 eggs
3 tsp salt
6-8 cups flour

Mix the water, sugar and yeast and let stand 10 minutes.  Mix the dry ingredients.  Add oil and beaten egss to liquid mixture, then add the dry ingredients and let rise once.  Put some oil on the table and roll out the dough.  Cut in 4x4 inch squares approx.  Fry in pot of hot oil.

Serve with refried beans, taco meat, lettuce, tomatoes, cheese, onions, sour cream, etc.

For dessert put out some honey butter and cinnamon and powdered sugar!  Yum!!  :)

This makes a lot!  We served 13 people with one batch and everyone got more than one scone for the meal and then got one for dessert as well!

Banana Bread

Cream:
1 2/3 cups butter
2 1/2 cups sugar
10 eggs
Add:
8 3/4 cups flour
5 tsp. baking powder
2 1/2 tsp. soda
2 1/2 tsp. salt
8 - 9 cups banana
Beat all together and pour into 5 greased bread pans.
Bake @ 350 degrees for 35 to 45 minutes depending on pan size.

Butterscotch Rolls

24 frozen Rhodes Rolls
Layer in a bundt cake pan 2 levels (grease the bundt pan) sprinkle 1/2 pkg (3 oz) butterscotch pudding (not instant) over rolls. Pour 1/2 cup melted butter and 1/2 cup brown sugar over rolls. Let rise 3 -4 hours. Bake 350 degrees for 30 minutes.

Erma's Original Lefse Recipe

4 cups mashed potatoes-no skins
3 Tbls. butter
2 tsp. sugar
1/2 cup milk or cream
2 tsp. salt
Mix all the ingredients above and cool the dough.

Add flour just before rolling out.
1 cup flour to bind the dough and to roll out very thin.
Bake on griddle until golden brown, turning often to prevent scorching. When baked, place between cloth to keep from drying out.

Sweet Dough

This recipe is from the Sunday Baker:

Family Recipe Sweet Dough
2 pkgs. dry active yeast (not quick rise)
1 T. sugar
1 c. lukewarm water (instructions below!)
1 c. milk
3/4 c. sugar
2 t. salt
7 c. flour
3 beaten eggs
1/2 c. real butter (or shortening)

Dissolve the yeast and 1 T. sugar in lukewarm water. This is an important step because if the water is too hot, it will kill the yeast. If it's too cold, it won't activate the yeast. To make sure it's just right, use a candy thermometer. It should be about 115 degrees:

Set the yeast water aside. In a medium saucepan, scald the milk. To do this, heat on a medium heat until it almost comes to a boil, stirring. Remove from heat and add butter, sugar, and salt. Cool to the lukewarm temp. of 115 degrees. Make sure it's the right temp before going on:

When the temp is right, add two cups of flour and beat with your mixer with a dough hook (or by hand until a nice batter forms) By now the yeast should be foaming and look like this:

Add the yeast and 3 beaten eggs to the batter. Beat well with dough hook. Continue to add flour until you get a soft dough. It'll be slightly sticky to the touch, but still somewhat shape-able:

Dump the dough onto a floured surface. Knead it lightly adding flour until it's no longer sticky. It should be smooth and elastic feeling:

Grease a bowl with cooking oil. Turn out the dough into the bowl and turn it to coat all sides. Cover tightly. Put into the oven (should not be turned on!) and place a pan of boiling water beneath the bowl. Shut the oven and let it rise for at least an hour, or until double in size:

It will start out like this:

And end up like this:

While still in bowl, give it two or three punches right in the middle. This will deflate it and release the gases that have built up. Pour it onto a floured surface once again:

Divide the dough into four pieces. Roll one out into a 15x9 rectangle. Spread it with 2 T. melted butter. Then sprinkle it with 1/2 c. sugar mixed with 2-3 t. cinnamon:


Starting at the wide end, slowly roll up the dough, making sure it's even. Pinch together the seams to seal it:


It's time to cut them into rolls. The easiest way is to take a piece of dental floss and put it under the end of the roll. Bring up the sides and criss-cross to cut out the roll. It makes a nice clean cut every time!:


Lay out the rolls in a well-greased baking pan (I use pie tins) and cover and let rise for about 30 minutes. I use the same stove method as before. They'll look like this:

Bake at 375 for 20-25 minutes, or until golden brown:

You can cover these with a variety of flavored glazes and icings. The net is full of recipes for cream cheese or powdered sugar icings, orange glazes, and ones that include nuts and raisins. I like this glaze:
Melt on stovetop:
2 T. butter
1/2 c. brown sugar
3 T. real Maple Syrup
1/2 c. milk
Bring it to a boil, stirring constantly. Remove from heat and add 1 t. vanilla extract. Let sit for about 5 minutes to thicken. Pour over hot rolls:

TUPPERWARE BREAD

3 3/4 cups warm water
3 Tbls dry yeast
6 Tbls sugar
10 cups flour
6 Tbls margarine
2 eggs
1/4 tsp salt

Mix yeast with warm water to dissolve in large Tupperware bowl. Add sugar, salt, eggs, margarine, & 5 cups of flour. Mix well with electric mixer. Add last 5 cups of flour and stir by hand. Put seal on bowl & let rise until seal pops off. Divide into 4 loaves & put into greased pans. Let set 40 minutes covered with a towel. Remove towel & bake at 350 degrees for 40 minutes.

ERMA'S BROWN BREAD

Mix and let rest:

2 Tbs. yeast
1/2 cup warm water
1 Tbs. sugar

Mix:

4 cups ground whole wheat flour
2 1/2 cups warm water
1/2 cup oil
1/2 cup dark molasses
1/2 cup brown sugar
1 tsp salt
1/2 cup powdered milk

Add yeast to flour mixture and mix thoroughly.

Add:

6 1/2 -7 1/2 cups white flour

Knead about 10 minutes. Do not add too much flour or bread will be dry. Form into big ball and place in greased bowl. Cover and let rise until doubled. Punch down.

Let rise again. Punch down.

Divide into loafs or rolls and allow to rise.

Bake at 375 degrees for 35-40 minutes for bread, 15-20 minutes for rolls. Brush tops with butter when done.

EASY FRENCH BREAD

2 Tbs. yeast
2 Tbs. sugar
2 Tbs. oil
3 cups warm water
1 tsp salt
7-8 cups flour

Mix yeast, sugar, oil and warm water. Let stand 5 minutes. Add salt and flour. Knead four minutes. Shape into two long loaves and place in the center of two cookie sheets. Cut several diagonal slits across the top of each loaf. Let rise for 40 minutes. Bake at 350 degrees for 35 minutes. You can brush the top with egg whites and then sprinkle with sesame seeds before baking, if desired.

CROISSANT ROLLS

Mix & let set for 10 minutes:

1 Tbls yeast
1 1/2 cups warm water
1 Tbls sugar

Add & mix:

2 eggs
1/2 cup oil

Add:

5 cups flour
1/4 cup sugar
1 tsp salt
1/4 cup instant milk

Mix all ingredients in Bosch/bread mixer for 10 minutes (or mix until smooth and elastic). Let rise 1 hour and punch down. Roll dough in a circle and spread with softened butter or margarine. Cut in pie shapes. Roll pie shapes into croissant shape, large end first. Bake at 400 degrees for 15 minutes. Brush butter or margarine across the tops of the baked roll.

SIX-WEEKS BRAN MUFFINS

6 cups bran
2 cups boiling water
1 cup shortening, melted
3 cups (or less) sugar
4 eggs, beaten
1 quart buttermilk
5 cups flour
5 tsp soda
2 tsp salt

Optional: dates, raisins, chopped apple

Pour the boiling water over 2 cups of bran and let stand while assembling other ingredients. Mix in shortening. Mix rest of bran with sugar, eggs, and buttermilk. Sift flour with soda and salt. Combine all ingredients and bake as needed, at 400 degrees for 20 minutes. Mixture will keep six weeks or more in the refrigerator. Makes 6 dozen.

Dates, raisins or chopped apple may be added at baking time.

CORNBREAD MUFFINS

1 cup margarine, melted
1 1/3 cup sugar
2 eggs
2 cups buttermilk
1 tsp soda
2 cups cornmeal
2 cups flour
1 tsp salt

Mix melted margarine and sugar, stir well. Add eggs and beat well. Combine buttermilk, soda and stir into the egg, sugar and margarine mixture. Add cornmeal, flour and salt and stir just until blended. Bake at 375 degrees for 12-15 minutes. Makes 2 1/2 dozen muffins.

BLUE RIBBON BLUEBERRY MUFFINS

2 cups flour
1/2 cup sugar
1 Tbs. baking powder
1 tsp salt
1 egg, slightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or thawed frozen blueberries
1/2 cup butter or margarine, melted
1/2 cup sugar

Preheat oven to 400 degrees. Grease bottoms of 12 muffin pan cups; set aside. In a medium bowl, mix flour, 1/2 cup sugar, baking powder and salt. In a small bowl, mix egg, milk and oil. Make a well with a spoon in center of the flour mixture. Pour egg mixture and blueberries into the well. Stir until flour mixture is moistened; the batter will still be lumpy. Gently spoon batter into the greased muffin pan cups, filling each 2/3 full. Bake 20 to 22 minutes or until golden brown. Immediately remove from muffin pan cups. Dip tops of warm muffins in melted butter or margarine, then in 1/2 cup sugar. Serve warm. Makes 12 muffins.

Variations:
Cranberry-Orange Muffins: Omit blueberries. In a small bowl, mix 1 cup chopped cranberries, 1/4 cup sugar and 1 teaspoon grated orange peel. Stir cranberry mixture into flour mixture with egg mixture.
Date-Nut Muffins: Omit blueberries. Stir 3/4 cup diced pitted dates and 1/2 cup chopped nuts into flour mixture with egg mixture.
Miniature Muffins: Spoon any of the above batters into greased bite-sized muffin pan cups. Bake at 400 degrees for 6-8 minutes.

LINDA'S ROLLS & BREAD

Mix in bowl & let stand:

1 cup warm water
4 pkgs. (8 tsp) yeast

Mix in large bowl:

4 eggs
1/2 cup oil
1 cup sugar
3 tsp salt
1 1/3 cup powdered milk (instant)
4 cups water

Add yeast mixture to above mixture.

Add:

6-7 cups white flour

Knead for 10 minutes. Let rise until double. Shape into desired rolls or loaves and let rise again.

Bake at 400 degrees.

Bread loaf: 25-30 minutes
Cinnamon rolls: 12-15 minutes
Bread sticks: 12-15 minutes
Rolls: 12-15 minutes

ZUCCHINI BREAD

Combine:

1 cup sugar
1 cup brown sugar
2 eggs
1 cup vegetable oil

Add:

2 cups zucchini, grated
3 tsp vanilla

Sift together:

3 tsp cinnamon
¼ tsp baking powder
1 tsp baking soda
3 cups flour
1 tsp salt

Stir sifted mixture into the zucchini mixture and pour into a greased loaf pan. Bake at 350 degrees for one hour. Makes one loaf.

PUMPKIN BREAD

Cream:

1/2 cup margarine
1 cup sugar
2 eggs

Add:

1 3/4 cup flour
1 tsp soda
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp salt
3/4 cup pumpkin (solid pack)

Optional:

3/4 cup chocolate chips
3/4 cup nuts, chopped

Pour into a greased loaf pan. Bake at 350 degrees for 50-60 minutes. Makes one loaf.

**Mini chocolate chips are best.

CARRABA’S FRENCH BREAD DIP MIX

1 Tbls crushed red pepper flakes
1 Tbls black pepper
1 Tbls dried oregano
1 Tbls dried rosemary
1 Tbls dried basil
1 Tbls dried parsley
1 Tbls garlic powder
1 Tbls minced garlic cloves
1 tsp salt

Grind together and put 1 tablespoon of mixture on plate. Pour extra virgin olive oil over and mix together with mixture. Dip warm French bread in the mixture.

FAST CINNAMON ROLLS

Mix and let rest for 15 minutes:
2 1/4 cups warm water
3/4 cups sugar
3/4 cups oil
4 1/2 Tbls yeast

Add:
2 tsp salt
7 1/2 cups flour
3 eggs

Mix all ingredients. Knead 6 minutes in Bosch (or until smooth and elastic. Roll in a rectangle. Spread with softened margarine. Sprinkle with cinnamon and brown sugar. Optional: sprinkle raisons or chocolate chips over the dough before rolling up. Bake at 375° for 10-15 minutes. Frost if desired.

Creamy glaze:
1 1/2 cups powdered sugar
2 Tbls soft margarine
1 1/2 tsp Vanilla
1-2 Tbls hot water
Mix together and frost warm rolls

OR

Cream Cheese frosting:
Beat together:
8 ounces cream cheese
1 cup butter
1 tsp vanilla
Add:
4-5 cups powdered sugar
Mix and frost warm rolls