Garlic Bread

from Margaret Williams

1/2 cup butter, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, pressed
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 (16 ounce) loaf of French bread, cut into 1-inch slices

Combine the butter Parmesan cheese, garlic, marjoram and oregano. Spread between bread slices.
Reassemble the loaf and wrap it in heavy-duty aluminum foil; place on a baking sheet.
Bake at 360 degrees for 20 minutes. Open the foil and bake an additional 5 minutes or until crisp and golden.

Carrot Muffins

Makes 10 Muffins

Ingredients:

 1 1/14 cup almond flour
 1 cup brown rice flour
 ½ cup shredded coconut
 2 tablespoons flaxseed meal
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 ¼ teaspoon ground ginger
 ¼ teaspoon nutmeg
 ½ teaspoon salt
 ¼ cup and 2 Tablespoons coconut nectar
 1 teaspoon vanilla extract
 ¼ cup coconut oil (melted)
 1/3 cup unsweetened organic applesauce
 1 cup shredded carrot
 ½ apple (grated)
 3 dates (diced)
 ¼ cup chopped walnuts

Instructions:

Preheat oven to 350˚F. Prep your ingredients and line your muffin tin with paper liners.

Zucchini Cheesy Bread

SERVES: 4

3 medium zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping

DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.

Artisan Bread

Ingredients: 
6.5 cups bread flour 
3 cups lukewarm water
two packets fast rising yeast
1.5 tbsp of salt

Pour the yeast into the water.
Mix the salt into the flour.
Pour the yeast and water into the flour and salt mixture. Stir until mixed. It will be a wet dough. Sprinkle the top with a little flour.
Allow the dough to rest in a warm area for 2 hours. It will more than double. Divide the dough into two parts and put onto two sheet pans that have a little cornmeal spread on them. Allow to rest for 40 minutes. Sprinkle the top with flour. Put 3 slashes across the top of each loaf. Bake at 375 degrees for 30 minutes.

Chocolate Zucchini Bread

https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/

yield: 1 LOAF

prep time: 15 MINUTES

cook time: 50 MINUTES

total time: 1 HOUR 5 MINUTES

INGREDIENTS:

1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided

DIRECTIONS:

Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t over mix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Harlan Kilstein’s Keto Cabbage Soup

http://www.completelyketo.com/harlan-kilsteins-keto-cabbage-soup/

Harlan Kilstein’s Keto Cabbage Soup

1-2 strips of short ribs

1 lg onion (diced)

1(28) oz can diced tomatoes

1(28) oz whole tomatoes

1 med cabbage shredded

1(14) oz can sauerkraut (no sugar)

1/4 tsp black pepper

1/4 cup sweetener

6 cups water

Step Two: Mix and Simmer

Combine all ingredients in a pot.

Bring to a boil and then simmer for 2 hours on very low heat.

The longer you cook it the more the fat from the meat and the bones flavor the soup.

Zucchini Bread Recipes

From Lesley Moore Raley

Preheat oven to 350 degrees.

1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoon orange zest
1 1/2 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg or mace
1/8 teaspoon ginger
1 cup grated zucchini
1/2 cup chopped nuts

Beat sugar, butter and eggs together, add orange zest and dry ingredients and beat until smooth. Add zucchini and mix. Pour into well greased loaf pan and bake at 350 degrees about 35 minutes to test doneness. Cool and sprinkle with powdered sugar. Slice and spread with butter. It can be be warmed.

https://butterwithasideofbread.com/best-ever-zucchini-bread/

Best Ever Zucchini Bread

• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 1 cup vegetable oil (you can substitute applesauce for ½ the oil)
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tsp nutmeg
• 3 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups grated zucchini (you can add a little more, I always do!)
• 1 cup chopped walnuts

1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
4. Add dry ingredients to the egg mixture and stir until combined.
5. Grate zucchini.  Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

http://www.lemontreedwelling.com/2017/03/lemon-zucchini-bread.html

Lemon Zucchini Bread

INGREDIENTS

·      1½ c. all purpose flour

·      ½ tsp. baking soda

·      ¼ tsp. baking powder

·      ¼ tsp. salt

·      ¾ c. sugar

·      1 c. finely shredded, unpeeled zucchini

·      ¼ c. cooking oil

·      1 egg

·      2 Tbsp. lemon juice

·      2 Tbsp. finely shredded lemon peel

Glaze

·      ½ c. powdered sugar

·      1 Tbsp. lemon juice

·      1 tsp. lemon zest

·      *glaze can be doubled if desired

INSTRUCTIONS

1.   In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.

2.   In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Stir to combine.

3.   Add dry ingredients to zucchini mixture; stir just until combined.

4.   Spoon batter into greased bread pan.

5.   Bake at 350 degrees for 50-55 minutes or until golden brown and set.

6.   Cool in pan on a wire rack 15 min, then remove from pan and cool completely.

7.   Once cool, combine ingredients for glaze and drizzle over bread.

Gluten free Zucchini Bread

https://glutenfreeonashoestring.com/chocolate-chip-zucchini-bread/

Laura made this recipe and it was absolutely delicious. Her only thought is that it could use a little less chocolate chips.

Prep time: 10 minutes Cook time: >50 minutes Yield: 1 loaf

INGREDIENTS


1 1/2 cups (210 g) all-purpose gluten-free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

2/3 cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

2 1/8 cups (215 g) grated zucchini

2 eggs (100 g, weighed out of shell) at room temperature

1/4 cup (56 g) neutral oil (like grapeseed, canola or vegetable oil)

1 teaspoon pure vanilla extract

DIRECTIONS

Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.

Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

Chewy Flourless Chocolate Cookies

 1 ¾ cup powdered sugar

½ cup cocoa powder

2 teaspoons corn starch

¼ teaspoon salt

2 egg whites

1 cup chopped walnuts

Bake at 300 degrees for 16 to 19 minutes.

Sopapillas

https://iamnm.com/10-traditional-new-mexico-recipes/

Yield: 4 dozen medium sopapillas

Temperature: Medium-High

Freezes Well

Ingredients

• 1 1/2 cups warm water
• 4 cups flour
• 2 teaspoons baking powder
• 4 tablespoons shortening or manteca (lard)
• 1 teaspoon salt

Instructions

1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.

2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough.

3. Knead dough until smooth, cover, and set aside for 20 minutes.

4. Heat 2 inches of shortening in a heavy pan at medium-high heat.

5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.)

6. Drain sopaipillas on absorbent towels.