Treats From Pastry Friday

Zucchini Bread (Emily Walsh)

2 C whole wheat flour
1 ¼ C white flour
1 ½ tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp ground cinnamon
3 C sugar
1 C applesauce
4 eggs, beaten
1/3 C water
2 C grated zucchini
1 tsp lemon juice
1 C chopped walnuts or pecans (optional)
Directions:
Preheat oven to 350 degrees. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, andsugar.  In a separate bowl, combineapplesauce, eggs, water, zucchini, and lemon juice.  Mix wet ingredients into dry, add nuts (ifdesired) and fold in.  Bake in 2 standardloaf pans, sprayed with nonstick spray for 1 hour or until a tester comes outclean.  Alternately, bake in 5 mini loafpans for about 45 minutes.

Chocolate Zucchini Bread (Emily Walsh)
1 ½ C whole wheat flour
1 ½ C all-purpose flour
¼ C unsweetened cocoa powder
1 T ground cinnamon
1 tsp baking soda
½ tsp baking powder
1 tsp salt
2 C white sugar
3 eggs
1 C applesauce
2 tsp vanilla extract
2 C shredded zucchini
1 C chopped walnuts

1 C semisweet chocolate chips

 

Directions:
1-     Preheat oven to 350 degrees.  Lightly grease two 9x5 inch loaf pans.
2-     In large bowl, combine flour, cocoa, cinnamon,baking soda, baking powder, and salt. Mix well.  In separate bowl,combine sugar and eggs.  Beat until wellblended.  Add applesauce and vanilla;beat until combined.  Stir in zucchini.  Add flour mixture, stir just untilmoistened.  Stir in nuts and chocolatechips.  Spoon evenly into loaf pans.

3-     Bake in preheated oven for 55 – 60 minutes, oruntil toothpick inserted in center comes out clean.  Cool in pans for 10 minutes.  Remove bread from pans; cool completely onwire rack.

 

Pillsbury Bake off Blueberry Muffins (Klysta Goodsell)

 ½cup rolled old fashioned oats

½cup orange juice

1½ cups flour

½cup sugar

1¼ tsp baking powder

½tsp salt

¼baking soda

½cup Canola oil

1egg, slightly beaten

1cup fresh or frozen blueberries ( strawberries are good too or any fruit)

2T sugar

½tsp cinnamon

 

Greasemuffin tins or line with baking cups. In a large bowl, combine oatmeal andorange juice. Add sugar, oil, and egg. Add flour, baking powder, salt, andbaking soda. Mix well. Stir in blueberries. Spoon into muffin tins, filling 2/3full. Blend 2 T sugar and cinnamon. Sprinkle over batter of each muffin. Bakeat 350 degrees for 18-20 min or until golden brown.

Makes12

 

Apple Streusel Muffins (Klysta Goodsell)

2 cups flour

1 cup sugar

3 tsp baking powder

1-1/4 tsp ground cinnamon

½ tsp baking soda

½ tsp salt

2 eggs

1 cup (8 oz.) sour cream

¼ cup butter, melted

1-1/2 cups chopped peeled tart apples (I like to add a little extra)

 

Topping:(Double for extra crumbly top )

¼cup sugar

3T flour

¼tsp ground cinnamon

2T cold butter

 

In a large bowl, combine dry ingredients. Inanother bowl, beat the eggs, sour cream and butter. Stir into dry ingredientsjust until moistened. Fold in apples. Fill greased or paper-lined muffins cupstwo thirds full.

For topping, combine sugar, flour, and cinnamon.Cut in butter until mixture resembles coarse crumbs. Sprinkle a roundedteaspoon over each muffin. Bake at 400 for 18-20 minutes or until toothpickcomes out clean. Cool for 5 minutes before removing from pans to wire rack.Serve warm. Makes 16 muffins.

 

 

Easy Pasta Salad (Lisa Young)

2 cups whole wheat rotini pasta, uncooked

2 cups small fresh broccoli florets

1 cup halved cherry tomatoes

1/3 cup KRAFT Lite House Italian Dressing

1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

1/4 cup sliced black olives

DIRECTIONS   

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl. 

ADD remaining ingredients; mix lightly.

REFRIGERATE several hours or until chilled. 

Roasted Red Pepper Hummus (McKell Poulton)
1 can garbanzo beans, drained and rinsed
1 red bell pepper, roasted, peeled and seeded*
1 tablespoon chopped red onion
1 clove of garlic, minced or pressed
1 tablespoon tahini
juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon honey
1/2 teaspoon sriracha (or to taste)
scant 1/2 teaspoon ground cumin
1/2 – 1 teaspoon kosher salt (to taste)
Combine all ingredients in a blender or food processor and process until smooth.  You may have to stop to stir and/or scrape down the ingredients a few times.   
This is the link on how to roast your own red peppers.