Food World

Walnut Filling

2010-01-21T23:06:00.002-08:00

• 2 egg yolks, beaten
• 1/2 cup sugar
• 3/4 cup milk
• 1/2 teaspoon vanilla or rum flavoring
• 1 pound chopped walnuts
Mix eggs and sugar, add milk, cook in a double boiler until thick. Cool. Add vanilla or rum, and the nuts. Spread between layers of Walnut Torte

Strawberry Cream

2010-01-21T23:06:00.001-08:00

• 1 cup heavy cream
• 1/2 cup sugar
• 1 egg white, stiffly beaten
• 1/2 cup mashed strawberries

Whip cream until stiff, fold in sugar, egg white, and the mashed strawberries.

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Pecan Filling

2010-01-21T23:05:00.002-08:00

• 1 tablespoon cornstarch
• 1 cup milk, heated
• 2 egg yolks
• 1/2 cup sugar
• 1/2 cup pecans, chopped fine

Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.

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Whipped Fruit Filling

2010-01-21T23:05:00.001-08:00

• 1 1/2 cups pared, grated apple, peach or mashed berries

• 1 1/2 cups sugar
• 2 egg whites
• grated rind of 1 lemon
Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.
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Apple-Lemon Filling

2010-01-21T23:04:00.003-08:00

• 3/4 cup sugar
• 1 tablespoon flour
• 3 tablespoons lemon juice
• 1 tablespoon cold water
• 1 egg
• pinch of salt
• 1 apple, pared and grated

Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading

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Sour Cream Filling

2010-01-21T23:04:00.001-08:00

• 1 egg yolk

• 2 tablespoons sugar

• 1 tablespoon cornstarch
• 1 cup thick sour cream
• 1/2 teaspoon lemon or vanilla extract

Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.

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Cream Custard Pudding

2010-01-21T23:03:00.001-08:00

• 3/4 cup sugar

• 1/3 cup flour

• 1/2 teaspoon salt
• 2 cups of milk or light cream, scalded
• 2 eggs
• 1 teaspoon vanilla

Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.

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Chocolate Custard Pudding

2010-01-21T23:02:00.003-08:00

Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.

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Vanilla Custard Filling

2010-01-21T23:02:00.001-08:00

• 1 tablespoon cornstarch

• 1/2 cup sugar

• 1 cup scalded milk
• 2 egg yolks
• 1/2 teaspoon vanilla

Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.

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Whipped Cream filling with Pineapple and Nuts

2010-01-21T22:59:00.000-08:00

1 egg yolk, beaten
2 tablespoons confectioners sugar
1/2 cup heavy cream, whipped
1/2 cup chopped nuts
1/2 cup chopped pineapple
Fold yolk and sugar into cream, add nuts and pineapple

Comments It has a good taste

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Whipped Cream Filling

2010-01-21T22:58:00.001-08:00

1 cup heavy cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla
Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.

Chocolate Brandy Frosting

2009-10-24T14:35:00.001-07:00

Ingredients

• 3 cups confectioners sugar
• 5 tablespoons butter
• 2 tablespoons light cream
• 3 tablespoons brandy
• 3 tablespoons strong coffee
• 1/2 grated, sweet chocolate.

Preparation

Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.
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Sour Cream Caramel Frosting

2009-10-24T14:32:00.000-07:00

Ingredients

• 1 1/4 cups brown sugar
• 3/4 cup granulated sugar
• 3/4 cup sour cream

• 1 teaspoon butter

Preparation

Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.
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Fudge Frosting

2009-10-24T14:29:00.000-07:00

Ingredients

2 squares unsweetened chocolate

1/2 cup milk or light cream

1 1/2 cups sugar

2 tablespoons butter

1 teaspoon vanilla

Preparation

Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.
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Creamy Chocolate Frosting

2009-10-24T14:27:00.000-07:00

Ingredients

1/4 cup water
3/4 cup sugar
1 square unsweetened chocolate
2 egg yolks

Preparation

Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread
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Whipped-Chocolate Frosting

2009-10-24T14:24:00.000-07:00

Ingredients

2 squares unsweetened chocolate

1/2 cup light cream

1 teaspoon vanilla

2 egg whites, beaten stiff

1 1/2 to 2 cups confectioners sugar

Preparation

Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.

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Chocolate Molasses Frosting

2009-10-24T14:21:00.000-07:00

Ingredients

2 egg whites

1 cup molasses

2 squares melted unsweetened chocolate

Preparation

Proceed as in the recipe for Corn Syrup Frosting .
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Corn Syrup Frosting

2009-10-24T14:18:00.000-07:00

Ingredients

• 2 egg whites
• 1 cup light corn syrup
• 1 teaspoon vanilla

Preparation

Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.
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Sea Foam Frosting

2009-10-24T14:16:00.000-07:00

Ingredients

• 2 egg whites

• 3/4 cup brown sugar

• 1/3 cup corn syrup

• 2 tablespoons water

• 1/4 teaspoon cream of tartar

• 1/4 teaspoon salt

• 1 teaspoon vanilla

Preparation

Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.
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Maple Frosting

2009-10-24T14:14:00.000-07:00

Ingredients

• 1 cup maple syrup
• 2 egg whites

Preparation

Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.
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Brown Sugar Marshmallow Frosting

2009-10-24T14:12:00.000-07:00

Ingredients

• 2 cups brown sugar
• 1 cup granulated sugar
• 3/4 cup water
• 1/2 teaspoon vanilla
• 5 marshmallows
• 2 egg whites

Preparation

Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.
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Meringue Frosting

2009-10-24T14:10:00.000-07:00

Ingredients

• 1 cup sugar
• 1/2 cup water
• 2 egg whites
• 1/2 teaspoon flavoring extract

Preparation

Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Spread on cake.
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Broiled Coconut Frosting

2009-10-24T14:09:00.000-07:00

Ingredients

• 3 tablespoons melted butter
• 5 tablespoons brown sugar
• 2 tablespoons light cream
• 1/2 cup shredded coconut

Preparation

Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!
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Cream Cheese Frosting

2009-10-24T14:07:00.000-07:00

Ingredients

• 3 ounces cream cheese
• 1 tablespoon warm milk
• 2 1/2 cups confectioners sugar
• 1 teaspoon vanilla

Prepartion

Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.
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Orange or Lemon Butter Frosting

2009-10-24T14:05:00.000-07:00

Ingredients

• 2 tablespoons butter

• 1 cup confectioners sugar

• 1 tablespoon milk or water

• 1 tablespoon orange or lemon juice and a little grated rind

Preparation

Proceed as for Basic Butter frosting
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Coffee Butter Frosting

2009-10-24T14:03:00.000-07:00

Ingredients

• 2 tablespoons butter
• 1 cup confectioners sugar
• 2 tablespoons strong, hot coffee
• 1 teaspoon dry cocoa
• 1/2 teaspoon vanilla

Preparation

Proceed as for Basic Butter Frosting.

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Chocolate Butter Frosting

2009-10-24T14:01:00.000-07:00

Ingredients

• 2 tablespoons butter

• 1 cup confectioners sugar

• 1/2 teaspoon vanilla

• 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa

Preparation

Proceed as for Basic Butter Frosting

Caramel Butter Frosting

2009-10-24T13:59:00.000-07:00

Ingredients

• 1/2 cup butter

• 2 cups brown sugar

• 1/4 teaspoon vanilla

• heavy cream

Preparation

Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency

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Basic Butter Frosting

2009-10-24T13:57:00.000-07:00

Ingredients

• 2 tablespoons butter

• 1 cup confectioners sugar

• 2 tablespoons milk, cream, sherry, rum or brandy

• 1/2 teaspoon vanilla

Preparation

Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.

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Fruit Juice Icing

2009-10-24T13:56:00.001-07:00

Ingredients

• 1 teaspoon lemon juice
• 2 tablespoons fresh fruit juice
• 1 1/2 cups confectioners sugar

Preparation

Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.
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Orange Icing 2

2009-10-24T13:55:00.001-07:00

This orange icing is great on orange cupcakes as well as vanilla or white cupcakes. I have even used this orange icing on sugar cookies!

Ingredients

• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 1 tablespoon grated orange rind
• 3 tablespoons soft butter
• 2-3 tablespoons orange juice

Directions

Mix all ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice.
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Orange Icing 1

2009-10-24T13:52:00.000-07:00

Ingredients

• 1 egg yolk

• 2 cups confectioners sugar

• 2 tablespoons orange juice

• 1 teaspoon lemon juice

• grated rind of 1 orange

Preparation

Add yolk to sugar, mix well; add the rest.

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Lemon Icing

2009-10-24T13:51:00.000-07:00

Ingredients

• grated rind of lemon
• 1 tablespoon lemon juice
• 1 tablespoon boiling water
• 1 cup confectioners sugar

Preparation

Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.

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Coffee or Mocha Icing

2009-10-24T13:49:00.000-07:00

Ingredients

• 3 tablespoons hot strong coffee

• 3 tablespoons dry cocoa

• 1/2 teaspoon vanilla

• 1 1/3 cups confectioners sugar

Preparation

Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency

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Chocolate Icing

2009-10-24T13:48:00.000-07:00

Ingredients

• 1 square of chocolate, unsweetened
• 6 tablespoons boiling water
• 1/3 teaspoon vanilla extract

• 1 3/4 cups confectioners sugar

Preparation

Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.

Confectioners Sugar Glaze

2009-10-24T13:46:00.000-07:00

Ingredients

• 2 tablespoons hot water, or milk or light cream
• 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
• 1 cup confectioners sugar

Preparation

Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.

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Chocolate Fudge Frosting

2009-10-24T13:41:00.000-07:00

Ingredients

1 cup Butter, softened

1/3 cup Cocoa

6 cups Confectioners' sugar

1/3 cup Milk

Preparation

Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth.

Makes 3 1/2 cups.

Comments very good one

Buttercream Icing 2

2009-10-24T13:37:00.000-07:00

Tools:

• large bowl
• Spatula

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine softened
• 1 teaspoon Clear Vanilla Extract
• 4 cups confectioner's sugar (approximately 1 lb.) sifted
• 2 Tablespoons Milk

Makes: Icing serves about 3 cups.

Instructions (Medium Consistency)

1.In large bowl, cream shortening and butter with electric mixer.

2.Add vanilla.

3.Gradually add sugar, one cup at a time, beating well on medium speed.

4.Scrape sides and bottom of bowl often.

5.When all sugar has been mixed in, icing will appear dry.

6.Add milk and beat at medium speed until light and fluffy.

7.Keep bowl covered with a damp cloth until ready to use.

8.For best results, keep icing bowl in refrigerator when not in use.

9.Refrigerated in an airtight container, this icing can be stored 2 weeks.

10.Rewhip before using.

Tips

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Butter cream frosting:

2009-10-24T13:36:00.000-07:00

1/2 cup Butter
2 cups Sifted powdered sugar
1 Egg yolk or egg beaters
1 tsp Vanilla
1 tsp Flavoring of your choice (cherry, anise, coconut)
1 Tb Cream

Cream butter and sugar, add remaining ingredients.

Beat until mixture is thick and creamy. Add more powdered sugar for frosting thick enough for pastry tube decorator. Add food coloring if you like

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Peanut Pakoda

2009-10-22T12:09:00.000-07:00

Ingredients

1/2 cup Bengal gram flour

1 tbsp Rice flour

1 tsp Chilli powder

to fry Oil

1 cup Peanuts

to taste Salt

a pinch asafoetida

Preparation

1)Mix all the ingredients together except oil , add water to it that should be enough to coat the peanuts .And It should be dry.

2)Heat oil in a pan for frying . While putting coated peanuts in the oil,dont put in as clusters or bunches.try to separate each peanuts as possible so that each peanut will be coated nicely and fried nicely

3)Fry the coated peanuts, until they turn into golden brown colour. Serve when it cools down to room temperature.

Murukku

2009-10-22T11:28:00.000-07:00

Ingredients

Whole urid dal 1 cup

Rice flour 4 cup

Ajwain seeds 1 Tbsp

Salt to taste

Oil to fry

Water

Preparation

Wash urid dal and pressure cook it until it is fully cooked .Put it in the blender and make fine paste out of it.Then add rice flour to it .soak ajwain seeds in water for 5 minutes. Then add ajwain seeds along with water to the urid dal and rice mixture.Add salt to it. Then add water to it to make a soft dough. Consistency should be that of Idiyappam.

Heat the oil for frying .The oil should be enough for murukku to float on it ,not to stick at the bottom.Put the murukku dough in murukku maker and press it over the oil. fry it till the bubbles goes off or it becomes golden brown.

BUTTER CHICKEN

2009-10-22T11:16:00.000-07:00

Ingredients

100 grams Butter

4 pieces cashewnuts

1 springs coriander leaves

1 tbsp coriander pdr

1/2 tsp Crushed fenugreek leaves

1/2 tsp cumin seeds

100 ml Fresh cream

1 tsp Ginger garlic paste

2 slices green chillies

2 tbsp oil

1 number onion

500 grams Raw chicken slices

1 tsp Red chilli powder

1 tsp Red chilli powder for marinating chicken

to taste Salt

1/2 tsp Sugar

200 grams Tomato

to taste tomato ketchup ( optional )

Preparation

Cut chicken into thin slices and apply ginger garlic paste ,salt ,chillipdr and shallow fry in oil and set aside

To the leftover oil, add cumin seeds ,onion ,ginger garlic paste , add onion ,tomatoes, cashew and other spices and cook covered with little water till everything is mashed up.
Put it in a blender and make a fine paste.Then add it to hot melted butter in a vessel and cook on a medium flame ,if needed add color and add chicken and cook for few more minutes .
Tomato ketchup is optional .

Onion Bajiya

2009-10-21T09:13:00.000-07:00

Ingredients

2 tsp ginger greenchilli paste
250 grams maida
250 grams oil
2 number onions sliced
250 grams rice flour
to taste salt
250 ml yoghurt(curd)

Preparation

Except oil in the above ingrediants mix all the items make it paste and keep it aside for 1 hour.
Heat the oil in pan and make the paste in to small round bonda shapes and put it in the oil.
Remove that bondas when it turns golden yellow.
Serve it with groundnut chutney or coconut chutney .

Mysore Bonda

2009-10-21T09:08:00.000-07:00

Ingredients

1 cup Split or whole black gram
1 tsp Raw rice
1 pinch Baking soda
1¼ tsp Salt (exact)
¼ tsp Asafoetida powder
1 tsp Black peppercorn
½ tsp Cumin seeds
1 tbsp Coconut pieces
10 nos Curry leaves
3 cup Oil
2 nos Green chili (small)
2 tsp Ginger (minced)

Instructions

Wash black gram (Ullundu, split or whole.. anything is fine) and soak along with raw rice for 2 hours. Some may argue 2 hours is little more for soaking, but I do prefer for smooth silky texture and crispy bondas. If you prefer its too much then cut down to one to one and half hour. Choice is yours. Chop the coconut pieces into (quarter of an inch) size and keep aside. Crush whole black peppercorns partially(do not powder), follow the same for cumin seeds and keep it ready. Chop ginger finely.
Wash the soaked dal again and drain all the water and grind along with green chilies for 25 minutes (if using a grinder) or until it doesn't stick much to the sides. We are looking for a silky smooth textured batter. Add only about 1/4 cup water and not more just to make it run. Remove the batter and transfer to a bowl. Add baking soda, salt, asafoetida, coconut pieces, ginger, black peppercorn, cumin seeds and curry leaves. Mix to combine and keep a bowl filled with water next to it, preparing for deep frying.
Heat oil in a kadai, the oil should be atleast few inches from the surface or else the bondas will stick, they need to float once you drop them in the oil. See that there's enough oil and make them dance on top. When the oil is ready (medium high), check a small portion... when you drop, it should puff up and come up to the surface. This is the indication that the oil temperature is right. Now wet you hand with water and scoop some batter and try to toss in your palm to make it like a spherical dough ball. This needs professionalism... just ignore if its too much just drop little dumplings in the oil. Do not over crowd, fry 4 at a time until golden. Turn them to ensure even browning on all sides. Drain excess oil and serve with spicy kaara chutney.

Notes
Restaurant bondas are usually very huge, I could only make these medium size bondas with my hands. Yields about 10 bondas approx.
Baking soda is a must for spongy texture with air-pockets inside the bonda and to puff up.
Mysore Bhajis are totally a different preparation, so...do not confuse these with that.

Idli Podi

2009-10-21T09:02:00.000-07:00

Ingredients

whole urad dal with skin - 1 cup
moong dal or bengal gram - 1 handful
white sesame seed - 1 tablespoon
Red chilli - 8-9 nos
Asafoetida - a pinch
salt to taste

Fry all the ingredients separately and grind it in the mixie.

Note: I prefer whole moong dal than bengal gram. we even can add 2 garlic pods

CAKE PAN SIZE SUBSTITUTES

2009-10-07T14:59:00.000-07:00

PAN SIZE VOLUME SUBSTITUTE

9-inch pie pan 4 cups 8-inch round cake pan

8x4x2-1/2-inch loaf pan 6 cups Three 5x2-inch loaf pans
Two 3x1-1/4-inch muffin tins
12x8x2-inch cake pan
9x5x3-inch loaf pan 8 cups 8-inch square cake pan
9-inch round cake pan

15x10x1-inch jelly-roll pan 10 cups 9-inch square cake pan

Two 8-inch round cake pans

8x3-inch springform pan

10x3-inch Bundt pan 12 cups Two 8x4x2-1/2-inch loaf pans
9x3-inch angel food cake pan
9x3-inch springform pan

13x9x2-inch cake pan 14-15 cups Two 9-inch round cake pans
Two 8-inch square cake pans

Baking Ingredients Substitution Chart

2009-10-02T11:12:00.000-07:00

Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves

Apple Pie Spice 1 teaspoon 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom

Arrowroot starch 1 teaspoon 1 tablespoon flour, or ~ 1 teaspoon cornstarch

Baking mix 1 cup 1 cup pancake mix or ~ 1 cup Easy Biscuit Mixture

Baking powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon or ~ 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup) ~ 1/4 teaspoon baking soda plus 5/8 teaspoon Cream of tartar

Baking soda There is NO substitute for baking soda

Brandy 1/4 cup 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup

Brown sugar 1 cup packed 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup or ~ 1 cup white sugar or ~ 1 1/4 cups confectioners' sugar

Butter (salted) 1 cup 1 cup margarine or ~ 1 cup shortening plus 1/2 teaspoon salt or ~ 7/8 cup vegetable oil plus 1/2 teaspoon salt or ~ 7/8 cup lard plus 1/2 teaspoon salt

Butter (unsalted) 1 cup 1 cup regular margarine~ 1 cup shortening or ~ 7/8 cup vegetable oil or ~ 7/8 cup lard

Buttermilk 1 cup 1 cup yogurt or ~ 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Chocolate (semisweet) 1 ounce 1 (1 ounce) square of unsweetened chocolate plus 4 teaspoons sugar or~ 1 ounce semisweet chocolate chips plus 1 teaspoon shortening

Chocolate (unsweetened) 1 ounce 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil

Cocoa 1/4 cup 1 (1 ounce) square unsweetened chocolate

Corn syrup 1 cup 1 1/4 cup white sugar plus 1/3 cup water or ~ 1 cup honey or ~1 cup light treacle syrup

Confectioners sugar 1 cup granulated sugar plus 1 tablespoon corn starch in blender until powdery

Powdered sugar,Icing sugar and Confectioners sugar all are same.

Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter

Cream (heavy) 1 cup 1 cup evaporated milk or ~ 3/4 cup milk plus 1/3 cup butter

Cream (light) 1 cup 1 cup evaporated milk or ~ 3/4 cup milk plus 3 tablespoons butter

Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed

Cream, Whipping 1 cup pre-whipped whipped cream or whipped cream substitute rather than whip your own cream

1 cup UNWHIPPED whipping cream expands to 2 cups when WHIPPED. For example, if your recipe called for 1 cup of cream to make whipped cream, you could substitute 2 cups of an already whipped product.

Cream cheese 1 cup shredded 1 cup pureed cottage cheese or ~ 1 cup plain yogurt, strained overnight in a cheesecloth

Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar

Crème fraiche 1 cup Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature

Egg 1 whole (3 tablespoons) 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water or ~ 1/4 cup liquid egg substitute or ~ ~ 3 tablespoons mayonnaise or ~ 1/2 a banana mashed with 1/2 teaspoon baking powder or ~- 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only)

Ener-G Type Egg Replacer

1 cup potato starch
3/4 cup tapioca flour
2 tsps baking powder

Mix all well.
Store in airtight container.

To use:
1 & 1/2 tsp powder + 2 Tbs water = 1 egg.
1 & 1/2 tsp powder + 1 Tbs water = 1 egg yolk.

When measuring, press powder firmly into measuring
spoon.

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Egg Substitute

1 Tbs cornstarch
2 Tbs water

Mix well.
Equals 1 egg.

Good for quick breads and cookies.

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Egg Substitute

1 Tbs soy flour
2 Tbs water

Mix well.
Equals 1 egg.

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Egg Substitute

1 Tbs oil
1 Tbs water
1 tsp baking powder

Mix well.
Equals 1 egg.

Good for quick breads and cookies.

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Egg Substitute

1 tsp baking powder
1/2 tsp baking soda
2 Tbs white flour
3 Tbs water

Beat all ingredients together until fluffy.
Let stand 1 minute.
Make just before adding to recipe.
Equals 1 egg.

Good for quick breads and cookies.

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Flax Meal Egg Substitute (aka "Flax-goop")

2 tsps flax meal (ground flax seeds)
2 Tbs warm water

In a small bowl, mix flax meal and warm water.
Beat until mixture has the consistency of egg.
Strain, if desired.
Equals 1 egg.

Good for lots of things!

NOTE: Golden flax seeds taste milder than other
types.

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Tofu Egg Substitute

1/4 cup whipped Tofu
Some liquid from recipe

Mix well.
Equals 1 egg.

When subbing for more than 3 eggs,
use half Tofu-egg-sub and half Ener-G,
or half Tofu-egg-sub and half flax-goop.

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Evaporated milk 1 cup 1 cup light cream

Flour

Cake flour 1 cup 1 cup all-purpose flour minus 2 tablespoons

CAKE FLOUR

To make cake flour out of regular flour:
Cornstarch 2 tbsp
Baking powder 1/2 tsp
Fill rest of cup with all purpose flour and sift 12 times.

CAKE FLOUR MIX

For each cup cake flour needed:
Put 2 tablespoons cornstarch into measuring cup, spoon enough all-purpose flour to fill cup. Sift together 3 times.
For 4 cups cake flour: Combine 3 1/2 cups unsifted flour with 1/2 cup corn starch. Sift 4 or 5 times. Use in any recipe calling for cake flour

Flour, All-Purpose White Flour 1 cup 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour.

TIP: It's generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product.

Flour, Self-Rising 1 cup 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt

Hazelnuts 1 cup whole 1 cup macadamia nuts or ~ 1 cup almonds

Honey 1 cup 1 1/4 cup white sugar plus 1/3 cup water or ~ 1 cup corn syrup or ~ 1 cup light treacle syrup

Lemon juice 1 teaspoon 1/2 teaspoon vinegar or ~ 1 teaspoon white wine or ~ 1 teaspoon lime juice

Lemon zest 1 teaspoon 1/2 teaspoon lemon extract or ~ 2 tablespoons lemon juice

Lime juice 1 teaspoon 1 teaspoon vinegar or ~ 1 teaspoon white wine or ~ 1 teaspoon lemon juice

Lime zest 1 teaspoon 1 teaspoon lemon zest

Macadamia nuts 1 cup 1 cup almonds or ~ 1 cup hazelnuts

Margarine 1 cup 1 cup shortening plus 1/2 teaspoon salt or ~ 1 cup butter or ~ 7/8 cup vegetable oil plus 1/2 teaspoon salt or ~ 7/8 cup lard plus 1/2 teaspoon salt

Marshmallows, Miniature 1 cup 10 large marshmallows

Mayonnaise 1 cup 1 cup sour cream or ~ 1 cup plain yogurt~ 1 cup cottage cheese pureed in a blender

Milk - whole 1 cup 1 cup soy milk or ~ 1 cup rice milk or ~ 1 cup water or juice or ~1/4 cup dry milk powder plus 1 cup water or ~ 2/3 cup evaporated milk plus 1/3 cup water

Mint - fresh 1/4 cup chopped 1 tablespoon dried mint leaves

Molasses 1 cup mix together 3/4 cup brown sugar and 1 teaspoon cream of tartar

Orange juice 1 tablespoon 1 tablespoon other citrus juice

Orange zest 1 tablespoon 1/2 teaspoon orange extract or ~ 1 teaspoon lemon juice

Pumpkin Pie Spice 1 teaspoon 1/2 teaspoon cinnamon plus 1/4 ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg

Raisin 1 cup 1 cup dried currants or ~ 1 cup dried cranberries or ~ 1 cup chopped pitted prunes

Rum 1 tablespoon 1/2 teaspoon rum extract, plus enough water to make 1 tablespoon

Semisweet chocolate chips 1 cup 1 cup chocolate candies or ~ 1 cup peanut butter or other flavored chips or ~ 1 cup chopped nuts or ~ 1 cup chopped dried fruit

Sour cream 1 cup 1 cup plain yogurt or ~ 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup or ~ 3/4 cup buttermilk mixed with 1/3 cup butter

Sweetened condensed milk 1 (14 ounce) can 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk - Bring to a boil, and cook, stirring frequently until thickened, about 20 minutes

Vegetable oil - for baking 1 cup 1 cup applesauce or ~ 1 cup fruit puree

Vinegar 1 teaspoon 1 teaspoon lemon or lime juice or ~ 2 teaspoons white wine

White sugar 1 cup 1 cup brown sugar or ~ 1 1/4 cups confectioners' sugar or ~ 3/4 cup honey or ~ 3/4 cup corn syrup

Wine, Red The same amount of grape juice or cranberry juice

Wine, White The same amount of apple juice or white grape juice

Yeast, Compressed 1 cake (3/5 ounce) 1 package (1/4 ounce) active dry yeast
Scant 2 1/2 teaspoons loose active dry yeast

Yogurt 1 cup 1 cup sour cream or ~ 1 cup buttermilk or ~ 1 cup sour milk

Perfect Cookies

2009-10-02T08:59:00.000-07:00

The ingredients, mixing techniques and baking temperature all affect how a batch of cookies will turn out.

Ingredients

Using the correct ingredients is key. Follow the recipe closely and measure ingredients carefully for best results.

Fats

Cookies are made primarily with butter, margarine or shortening. Fats play a major role in the spread of a cookie--whether a cookie keeps its shape or flattens in the oven.

Shortening and margarine are stable, and will help cookies keep their original unbaked shapes.

Butter melts at a much lower temperature than other solid fats--it melts at body temperature, resulting in a “melt-in-your-mouth” burst of flavor. Cookies made with butter tend to spread out. Butter is essential in certain cookies, such as shortbreads; if they don’t hold their shape, consider lowering the amount of butter, sugar, or baking soda in the recipe.

The amount of fat also affects the cookies: in general, more fat equals flat, crispy cookies while less fat equals puffier, cake-like cookies.

Whipped spreads are not suitable for baking: use solid sticks of margarine instead.

Flour

Flour also affects how cookies behave. Most cookie recipes call for all-purpose or pastry flour.

Both bread flour, with its high protein content, and cake flour, which is high in starch, produce cookies that tend to spread less. (The gluten in the bread flour and the absorbant starch in cake flour are responsible for the similar results.)

Higher flour-to-liquid ratios are needed in shortbread and crumbly-textured cookies.

Baking Powder and Baking Soda

Baking powder and baking soda are the two most common leaveners in cookies.

Baking soda is simply bicarbonate of soda, while baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient.

Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. Since baking powder already contains its own acid, it will not reduce the acidity in the dough, and the resulting cookies will be puffier and lighter in color.

Sugars

Like fats, sugars liquefy in the oven. The type and amount of sugar used play a big role in cookie performance.

White sugar makes a crisper cookie than brown sugar or honey.

Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy.

Most chocolate chip cookie recipes contain both brown and white sugars.

If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.

Eggs and Liquids

Eggs are a binding agent.

Liquids can either cause cookies to puff up or spread.

If egg is the liquid, it will create a puffy, cake-like texture.

Just a tablespoon or two of water or other liquid will help your cookies spread into flatter and crisper rounds.

Egg yolks bind the dough and add richness but allow a crisp texture after baking, whereas egg whites tend to make cookies dry and cakey.

To make up for the drying effect of the egg whites, extra sugar is often added. This is why cookies made with just egg whites tend to be so sweet--think of macaroons.

Mixing

Cookies are not as delicate as cakes, but proper mixing is still important.

Some recipes require a creaming step in which the fat and sugars are beaten together until light-colored and fluffy.

Other cookies require a sandy texture, so the fat is cut into the flour.

Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions. Once you combine the dry and wet ingredients, mix until just combined.

Temperature

Unless otherwise specified, ingredients should be at room temperature before mixing.

Cookie dough that is chilled before baking will hold its shape better.

Rolled and cut-out cookies should be refrigerated before baking for sharper, clearer edges.

Drop cookies, such as chocolate chip or oatmeal cookies, can be at room temperature before baking; the spoonfuls of dough will spread and flatten out to the desired result.

Equipment and Baking

Different baking sheets and ovens produce different results.

Thin baking sheets may allow the bottoms to brown too fast.

Special insulated baking sheets allow air movement and help cookies bake evenly, but they can be expensive.

Semi-thick rimmed baking sheets--also called jellyroll pans--are available just about everywhere, and are a fine multipurpose baking choice.

Rather than greasing each baking sheet, consider investing in a roll of parchment paper or a nonstick pan liner to make cookie removal and clean-up easy.

Follow the recipe’s instructions for baking. Invest in an oven thermometer to be sure your oven temperature is calibrated correctly.

Generally, cookies are baked in a moderate oven--350 degrees F (175 degrees C)--for 8 to 12 minutes, depending on the size of the cookie.

For chewy cookies, allow them to cool on the pan for 3 to 5 minutes before transferring to a cooling rack.

For crispier cookies, let cool for one minute on the baking sheet before transferring to a wire rack

Some cookies should be crisp and delicate, while others ought to be chewy and tender.

Troubleshooting

If you have a cookie recipe that you love, but aren’t getting the desired results, use these tips to get your perfect cookie:

• Flat

If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking.

• Puffy

For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking.

• Chewy

Try melting the butter before adding it to the sugars when mixing. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.

• Crispy

For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use egg yolks in place of a whole egg. Cookies should be baked completely. Let cool on the baking sheet for one minute before transferring to a cooling rack.

Tips for Baking a Perfect Cupcake

2009-10-02T07:20:00.000-07:00

Follow these tips for baking perfect cupcake treats for your friends and family.

1. Fill your cupcake wells 1/2 to 2/3 full. Any more and you will get a gooey mess instead of a beautiful cupcake. If you use less than 1/2 a well of batter, then you will get wimpy cupcakes and will have to use extra frosting to make them look larger.

2. Choose the right cupcake pan.

Good cupcake pans are shiny and on the heavy side. Shiny pans help to reflect heat and result in more evenly baked cupcakes.

Darker pans are OK, but you may want to lower cooking temperature by 25 degrees to achieve the best results with your cupcake recipes.

New pans made out of heat resistant silicone are also a good choice for baking cupcakes. Clean up is extremely easy since you can just pop these pans right into your dishwasher. They are very flexible so removing cupcakes when you don't use liners is also much easier.

Large muffin pans don't work well for baking precious little cupcakes.

The best pans for baking cupcakes are shiny 12 well cupcake pans. The standard well size is 2 1/2 inches diameter and 1 1/4 inches deep.

3. If you only have one cupcake pan, refrigerate batter with plastic food wrap covering the batter. Press the plastic wrap onto the top of the batter to make sure a skin doesn't form on the cupcake batter while refrigerated. You will also have to cook the 2nd batch of cupcakes a little longer since the cupcake batter will be cooler. Make sure you have 2 pans available because then you won't have to cool a pan before you finish baking your cupcakes.Two 12 well cupcake pans should be enough for one batch of cupcakes.

4. Don't overmix your batter. This will cause your cupcakes to be rather chewy instead of perfectly moist. Follow the directions in your cupcake recipe. If your recipe calls for a hand mixer and you are using a stand mixer, you will need to reduce you mixing time. Stand mixers mix batters faster than regular hand mixers. Consult your owners manual for mixing time adjustments.

5. Bring all ingredients to room temperature before mixing your cupcake batter. The items will mix evenly, and the result will be a wonderful cupcake batter. By mixing cold items into your batter, you risk having a lumpy batter which might cause you to overmix your batter.

6. Bake your cupcakes at the proper temperature. Preheat your oven to the correct temperature before you put your cupcakes in the oven. An oven thermometer would also be a great idea to make sure your oven is set to the right temperature.

Avoid opening the oven door until at least the minimum baking time has passed. This will help keep your oven at a steady temperature.

If your oven cooks food faster at the rear of the oven, then make sure you rotate your cupcake pan halfway through the baking time.

7. Use your favorite cake batter to make cupcakes. Batter for an 8 inch layer cake usually makes 20-24 cupcakes. Just make sure you have mixed the batter well, and only fill the cupcake liners 1/2 to 2/3 full. Bake approximately 20 minutes, and check for doneness using a toothpick or cake tester inserted into the center of the cupcakes.

8. Test for doneness after the minimum cooking time. If the cupcakes aren't finished cooking after the minimum time, then place them back in the oven for some additional cooking time. Cupcakes are done when a toothpick inserted in the center comes out clean.

9. Cook only one pan of cupcakes at a time. Place your cupcake pan in the center of center rack of your oven. This allows for even heat circulation in your oven thus producing beautiful evenly cooked cupcakes.If your oven tends to cook items more that are towards the back, then rotate your cupcake pan halfway through the cooking time. If you absolutely have to bake 2 pans of cupcakes at one time, make sure you switch cupcake pans halfway through the cooking time. By this I mean put the bottom pan on the top and move the top pan to the bottom.

10.Cool cupcakes for about 5 minutes before removing them from the pan and allowing them to cool completely on a wire rack before frosting.

11.Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months.

Tips for preparing Cupcake batter:

1.Butter cupcakes are sometimes referred to as shortening cupcakes, but in essence, they are the same. These cupcakes use either butter, shortening, or margarine with flour, sugar, a liquid, and a leavening agent of some kind.

2.Once cooked, perfect butter cupcakes are slightly moist, velvety, and soft. They have beautiful golden brown tops that spring back when softly pressed. The tops are rounded and smooth, and they have an even texture that is not at all crumbly.

3. Do not substitute shortening for butter or butter for shortening. You may substitute margarine for butter as long as the margarine is at least 65% fat. Cupcakes may be softer when margarine is used, but the flavor will still be wonderful. You may also use butter instead of margarine with a wonderful outcome.

4.Have your butter, margarine, or shortening at room temperature before you begin the creaming step. It will be much easier to mix until light and fluffy if these ingredients are not cold.

5.Don't add your sugar all at once to the butter (or shortening). Add it in 3 separate parts, beating until very light and fluffy.

6.Always add your eggs one at a time making sure you beat them well into the butter/sugar mixture. It is easier to thoroughly beat one egg at a time rather than 2-3 eggs at once.

Chocolate Town Cake

2009-10-01T11:02:00.000-07:00

Ingredients

1/2 cup Hershely's cocoa
1/2 cup Boiling water
2/3 cup Shortening
1 3/4 cups Sugar
1 tsp Vanilla
2 Eggs
2 1/4 cups All purpose flour
1 1/2 tsp Baking soda
1/2 tsp Salt
1 1/3 cups Butter milk or Sour milk

Cocoa Icing

6 Tb Hershely's cocoa
1/2 cup Boiling Water
1/4 cup Butter
2 tsp Vanilla
3 cups Powdered Sugar

Oven Temp ~ 350°
Baking Time ~ 25 to 30 Min.
Pan Type ~ two 9 inch pan

Preparation

Cake

Preheat oven, grease and flour pans.
Stir together cocoa & boiling water in small bowl until smooth; and set a side.
Cream shortening and sugar & vanilla in large mixing bowl until light and fluffy.
Add eggs, beat well. Combine flour, baking soda & salt; add alternately with buttermilk or sour milk to creamed mixture. Blend in cocoa mixture. Pour into two prepared pans or an oblong greased and floured 9 X 13 pan. Bake until tester comes out clean. Cool for 10 minutes - Remove from pans and frost with Cocoa icing.

* To sour milk: use 4 teaspoons vinegar plus enough milk to equal 1 - 1/3 cups

Cocoa Icing Recipe

Place water in a microwave safe container, bring to a boil. Place butter in a medium size mixing bowl and pour boiling water over the top. Mix until butter is melted, add vanilla and cocoa. Mix thoroughly, add sugar and mix until smooth and desired consistency.Spread on warm cake. This frosting stays soft for several days.

Yield: about 2 cups

Tips

But i used butter instead of shortening and it came out soft and delicious.

Carrot Cake with Cream Cheese Icing

2009-10-01T10:53:00.000-07:00

Ingredients

Cake

. ½ c. brown sugar
. ½ c. white sugar
. ¾ c. oil
. 2 eggs
. 1 c. flour
· 1 tsp cinnamon
· ¼ tsp cloves
· ¼ tsp nutmeg
· 1 tsp baking soda
· 1 tsp baking powder
· ½ tsp salt
· 1½ c. grated carrot (½ lb)
· ½ c. chopped pecans
· ¼ c. raisins or currants

Icing

· 2 Tbsp sweet butter
· ½ c. cream cheese (with guar gum)
· 1/3 c. sour cream
· 1 c. sifted icing sugar
· ¼ tsp vanilla

Preparation

Cake:

In a bowl, mix sugar and oil.Add eggs one at a time to sugar mixture.In another bowl, mix dry ingredients.Add dry ingredients slowly to sugar mixture, beating well.Add carrots and nuts.Bake at 350F for about 45 minutes.

Icing:

Mix butter, cream cheese and sour cream. Using the back of a wooden spoon, cream in sifted icing sugar to blend well. Add vanilla. If it seems too thick, add more sour cream.Slather icing on cooled carrot cake.

Tips and Variations :

If you are making a layered cake, it is easier to remove the cakes from the pans if you line the bottom of the pans with parchment paper

Grate the carrots with the large grater side so that you don't end up with a bunch of carrot mush and juice that can't be used.

1) using 1 cup brown sugar and 1 cup white sugar
2) adding an extra teaspoon of vanilla extract
3) adding 1 8oz. can of crushed pineapple (I squeezed out most of the juice before adding it, I didn't want any extra fluids in the cake)
4) Added 1/4 teaspoon of nutmeg
5) added 1 extra teaspoon of cinnamon
6) used 3/4 cup canola oil and 1/2 cup applesauce.

The result came out incredibly delicious - the cake was very flavorful and moist

Zucchini and its Nutrition facts

2009-09-30T13:36:00.000-07:00

Zucchini (pronounced /zuːˈkiːni/ in North American and Australian English)

It is a small summer squash. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit.

Zucchini can also be eaten raw, sliced or shredded in a cold salad,baked into a bread, as well as hot and barely cooked in hot salads, as in Thai recipes.

Zucchini should be stored not longer than three days.[citation needed] They are prone to chilling damage which shows as sunken pits in the surface of the fruit, especially when brought up to room temperature after cool storage.

Serving Size

1 cup,chopped(124 gm)

Amount per serving Calories 20 Calories from Fat 2
Hide Daily Values % Daily Value*

Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrates 4g 1%
Dietary Fiber 1g
Sugars 2g
Protein 2g

Vitamin A 5%

Vitamin C 35%
Calcium 2%

Iron 2%
Thiamin 4%

Riboflavin 10%
Niacin 3%

Pantothenic Acid 2%
Vitamin B6 14%

Potassium 9%
Phosphorus 5%

Magnesium 5%
Zinc 2%

Copper 3%

* Percent Daily Values are based on a 2,000 calorie diet.

Dark green zucchini also have some beta carotene and all types provide small quantities of minerals. Skin colours range from almost black, dark green, pale green, pale green with grey, and yellow. The darker the squash, the more the nutrients.

Definitely wash your zucchini but don't peel because most of the nutrients are in the skin.

How to Select and Store

When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblemished rinds. Additionally, the rinds should not be very hard since this indicates that the squash are overmature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are overly small may be inferior in flavor.

It should be handled with care as small punctures will lead to decay. It should be stored unwashed in a plastic bag in the refrigerator, where it will keep for about seven days. While it can be frozen, this will make the flesh much softer. To do so, blanch slices of summer squash for two minutes before freezing.

The prevention of disease

Magnesium Reduce the risk of heart attack and stroke

Magnesium & Potassium Reduce high blood pressure

Vitamin C & Beta-carotene Prevent the oxidation of cholesterol( Since oxidized cholesterol is the type that builds up in blood vessel walls, these nutrients may help to reduce the progression of atherosclerosis)

Protect cells from the chemicals that can lead to colon cancer.

It has anti-inflammatory properties that make them helpful for conditions like asthma, osteoarthritis, and rheumatoid arthritis, where inflammation plays a big role

Folate Required by the body to break down a dangerous metabolic byproduct called homocysteine, which can contribute to heart attack and stroke risk if levels get too high.

Fiber Lower high cholesterol levels( reduce the risk of atherosclerosis and diabetic heart disease. )

Help to keep cancer-causing toxins away from cells in the colon

Copper Reducing the painful symptoms of rheumatoid arthritis.

ZUCCHINI BREAD

2009-09-30T08:38:00.000-07:00

BASIC RECIPE

PREP TIME 15 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 25 Min

Original recipe yield 2 - 8x4 inch loaves

INGREDIENTS (Nutrition)
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

Bake for 60 to 70 minutes, or until done.

TIPS AND VARIATIONS

1.U can replace 1 cup oil by 1/2 oil and 1/2 applesauce ,it will be equally moist and delicious.

2.U can also chop the zucchini & place it on papertowel to absorb some of the water from it. Or u can drain / squeeze the liquid out of the shredded zucchini before adding it to the mixture.

3.U can increase Zucchini to 2 1/2 cups .

4.U bake it in a square 9X9 pan instead of the loaf pans. It will took an hour and about 10-15 minutes before it was done. u cover it loosely with tinfoil to avoid over browing.

5.Add a 1/2 cup of raisins /chocolate chips.It will be great.

6. And u can add the crumb topping on the top of loaves.

Crumb Topping

3/4 cup brown sugar,

1/2 cup flour

3 Tblsp of butter

2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup walnuts.

Mixed together and crumbled on top of loaves before baking.

7.U can keep it frozen too.