NANA'S ZUCCHINI BREAD

3 EGGS, WELL BEATEN

1 & 3/4 CUPS SUGAR

1 CUP OIL

1 TEASPOON BAKING SODA

1 TEASPOON SALT

1 TEASPOON CINNAMON 

1 TEASPOON BAKING POWDER

3 CUPS ALL PURPOSE FLOUR

2 CUPS GRATED UNPEELED ZUCCHINI

1 CUP CHOPPED NUTS

CREAM SUGAR AND EGGS, ADD REST OF INGREDIENTS AND MIX TOGETHER.
DIVIDE INTO TWO GREASED LOAF PANS AND BAKE FOR 45-50 MINUTES AT 350 DEGREES.

Nee-Nee's Zucchini Bread

 

3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

1 tablespoon ground cinnamon

3 large eggs eggs

1 cup vegetable oil

2 ¼ cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.  

• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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Sour Cream Blueberry Muffins

IGREDIENTS

• 2 cups flour plus 1 tablespoon
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1 cup sour cream
• 2 1/4 cups fresh blueberries

CRUMB TOPPING

• 3/4 cup flour
• 2/3 cup granulated sugar
• 4 tablespoons butter melted
• 1-2 teaspoons cinnamon

1. Preheat oven to 400 degrees
2. To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
3. In a large bowl whisk together 2 cups flour, baking powder, salt and set aside.
4. In another bowl whisk together eggs and sugar until combined. Add in oil, sour cream and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix.
5. In a small bowl add 1 1/2 cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
6. Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired. Makes about 16.

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Mimi's Pound Cake

Mimi’s Pound Cake

 

3 cups plain flour—not self-rising

2 sticks salted butter

3 cups sugar

1 cup heavy whipping cream

6 large eggs

2 tablespoons vanilla

 

Preheat oven to 325 degrees.

Generously grease and lightly flour a tube pan. Sift flour three times. Cream butter with sugar until light and fluffy.  Add eggs, one at a time.  Beat only until each disappears.  Blend in 1 cup flour followed by ½ cup whipping cream.  Repeat with 1 cup flour and ½ cup whipping cream.  Add remaining flour.  Fold in vanilla.  Add batter to pan, level it and drop it flat on the counter to knock out the air bubbles.  Place in center of the oven and bake for an hour and fifteen minutes, or until it’s browned on top and begins to pull away from the sides of the pan.  Remove from oven. Wait ten minutes and invert on a cake plate.  Do not cover until cool to touch.

 

ANITA'S BLUEBERRY MUFFINS

2 cups blueberries (rinsed, drained, and dried)
2 cups all-purpose flour (or 2 1/4 cups pastry flour, sifted)
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 large egg
1 teaspoon vanilla extract
4 ounces butter (1/2 stick)

Preheat your oven to 400 F.

Combine the flour, baking powder, sugar and salt in a large bowl.

In a separate bowl, beat the eggs and then add the milk and vanilla.

Thoroughly grease and flour a 12-cup muffin tin (or insert paper muffin liners).

Slowly pour the melted butter into the egg-vanilla-milk mixture, stirring briskly until all the butter is incorporated. 

Add the liquid ingredients to the dry ones and stir for 10 to 15 seconds. The batter will still have some lumps in it, but that's okay. If you overmix the batter, your muffins will turn out tough and rubbery. 

Using a rubber spatula, gently fold the blueberries into the batter. Then carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop) and bake immediately. 

Bake 18 to 20 minutes or until the muffins are slightly golden brown and a toothpick inserted into the center of a muffin comes out clean.

Baked Parmesan Chicken Tenderloins

1 cup panko breadcrumbs

1/2 cup shredded parmesan

1 tsp kosher salt

1/2 cup mayo

1 Tbsp dijon mustard

1 1/2 tsp parsley

1 tsp black pepper

1/4 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

Pam

1 pound boneless skinless chicken tenderloins

Preheat oven to 425°. Stir together panko, parmesan and salt in shallow dish. In separate dish, combine mayo, dijon, parsley, pepper, paprika, garlic and onion powders.

Insert a rack in a large rimmed baking sheet; spray with pam.

Coat tenders with mayo mixture; gently roll in panko mixture, press to adhere. Spray tops lightly with pam.

Bake chicken until cooked through and golden, about 15 minutes.

Crispy Chocolate Chip Cookies

1 and 2/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

10 Tablespoons unsalted butter, melted + slightly cooled

1/2 cup granulated sugar

1/4 cup packed dark brown sugar

2 Tablespoons light corn syrup

1 large egg yolk

2 Tablespoons milk

2 teaspoons pure vanilla extract

1 and 1/4 cups semi-sweet chocolate chips

Instructions:

Preheat oven to 375°F. Line baking sheets with parchment paper. Set aside. 

Whisk the flour, baking soda, and salt together in a large bowl. Set aside. 

Mix the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined - mixing well. Pour dry ingredients in and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft. 

For thin and crisp cookies, do not chill the cookie dough. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven. 

Roll cookie dough into balls, 1 scant Tablespoon of dough per cookie, and arrange 2 inches apart on the baking sheets. Bake for 10-11 minutes or until browned on top and around the sides. 

Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies crisp up as they cool.