I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.
1 cup Brown Sugar
1 cup Sugar
1 1/4 cup Grapeseed or Avocado Oil
2 cup Grated Zucchini
1 T Vanilla
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Cocoa Powder
2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend
12 oz Mini Chocolate Chips
Preheat oven to 375.
Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.
Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.
Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.
These tasty cheese bites are inspired by Brazilian Cheese Bread that I was introduced to by my friend who is from Brazil years ago. Then my brother found a great recipe and shared it with me. Then by accident I added too much cheese one of the times. It was a little too dense, but my family love the stretchiness of them. I experimented on the next batch and that is the recipe we have used ever since.
1/2 cup Extra Virgin Olive Oil
1 cup Milk
2 1/2 cups Tapioca Flour
6 oz Shredded Cheese (we prefer Mozzarella or mix of Mozzarella and Colby Jack)
Preheat oven to 400 degrees.
Combined all ingredients in a blender, pulse until smooth. Scrape down the sides of the blender with a spatula so everything is well blended.
Pour batter into well greased mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
Bake for 13-18 minutes, until all puffy and lightly browned. Makes approximately 24-48 depending on size of muffin tin.
For crispy bites place on cooling rack.
For soft bites place in an air tight container for 10-15 minutes to steam.
Refrigerate any left over bites. Reheat by covering with a wet paper towel and microwave for 1 to 2 minutes.
My mom taught me how to make breads and rolls when I was around nine or ten years old. When I was 12 years old one of my weekly tasks was to make the bread for our family for the week. I would make 4 to 6 loaves on a Saturday based on the needs of the family that week. Since then I have enjoyed learning and playing around with bread recipes. This is a recipe of my own and we love it as a hamburger bun.
2 T Dry Active Yeast
1/4 cup Honey
1/2 cup Olive Oil
1 cup Luke Warm Water
1 cup Potato Flakes
1 cup Hot Water
1 tsp Salt
4-5 cups of Flour
1 cup Salted Butter Melted
In a large bowl combined yeast, honey, oil, and luke warm water. Mix for 2-3 minutes. Allow to raise for 15 minutes.
Combined potato flakes, hot water, and salt. Stir until fluffy. Add in egg and combined.
Add potato mixture to the yeast mixture and stir for 3 minutes. Add in flour 1/2 cup at a time until it is not sticky.
Allow to raise for 2-6 hours stirring down every 30 to 60 minutes.
Pre-heat oven to 400 degrees. Brush baking dish or pan with melted butter. After raising turn out onto a floured pastry mat and knead for 2 minutes. Free form the rolls into balls or roll out to 1/2 to 3/4 in thick and cut out with a round biscuit cutter. Place on pan and brush melted butter on top. Raise for 10 minutes. Bake for 20 minutes until golden brown.
My father-in-law is from England, so Yorkshire Pudding was a staple in their home. I know there are several recipes for it, but this is the one I learned from my Mother-in-law.
2 cups Milk
1 1/2 cups Flour
1/2 tsp Salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter
Pre-heat oven to 425 degrees. In the mixer beat together milk and eggs. Add flour and salt and blend until smooth. Batter should rest for 2 house in the refrigerator in a non metal container. In muffin tin place 1/4 – 1/2 teaspoon of fat. Heat muffin tin with the fat in it for 5 minutes. Remove batter from refrigerator and stir with a wooden spoon. Pour batter into hot tins, filling each tin 3/4 full. Bake for 45 minutes or until golden brown. Serve with gravy.
Variation – Toad in the Hole
Brown 1 lb Sausage in a cast iron skillet. (We prefer Irish Sausage) Pre-heat oven to 425 degrees. Remove batter from refrigerator and stir with a wooden spoon. Pour batter into hot tins, filling each tin 3/4 full. Bake for 45 minutes or until golden brown. Serve with gravy.