Zucchini Pie

No one will know that this is made with zucchini in fact it tastes just like apple pie. Got to try it!

Zucchini Pie

from Jana Sills

4 C. or 6 C. zucchini, cubed

1 ¼ C. white sugar

2 TBSP. Flour

1 ½ tsp. Cinnamon

1 ½ tsp. Cream of tartar

2 TBSP. Lemon juice

1/8 tsp. Salt

¼ tsp. Nutmeg

1 TBSP. Butter, diced

1. boil zucchini til tender. Drain & let stand in cold water for 5 minutes, then drain.

2. Add sugar, flour, cinnamon, cream of tarter, lemon juice, salt & nutmeg. Mix well. Put into pie crust. Dot with butter. Put on top crust.

Bake 400 degrees for 40-50 minutes.

(no topping – 6 C. zucchini & not top crust)

Top Crust

½ C. butter

¾ C. flour

¾ C. rolled oats

½ C. brown sugar

1 TBSP. Cinnamon

mix until crumbly

Easy Cheesecake

Easy Cheesecake

Arlene Bawden

1 8 oz. cream cheese

1 - 14 oz. sweetened condensed milk

1 tsp. vanilla

1/3 C. lemon juice

1 graham cracker crust

Blend first 2 ingredients until smooth. Add vanilla. Add lemon juice. Pour into pie crust and let set in the refrigerator.

Grandma's Stuffing

Grandma's Stuffing

MaNon Watson

3 medium onion, chopped

3 C. chopped celery

1 1/2 C. melted margarine

14 C. dry bread (about 1 1/2 loaves)

3/4 C. water with bouillon or broth

2 tsp. poultry seasoning

1 tsp. sage

1 1/4 tsp. pepper

salt

Sprinkle with water, stuff in turkey.

Garlic-Herb Croutons Recipe

Sourdough Garlic-Herb Croutons

Recipe from OurBestBites.com

6 C bread cubes

2 1/2 T extra virgin olive oil

2 T real butter

1/2 t kosher salt

1/2 t granulated onion

1 t granulated garlic

1 t dried oregano leaves

1 1/2 t dried parsley

optional: 1-2 T crumbled Parmesan cheese

Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.

In a small bowl combine salt, onion, garlic, oregano, and parsley and set aside. Melt butter in the microwave until completely melted and then combine it with the olive oil. Place bread cubes in a large bowl and pour the butter/oil mixture over the bread cubes making sure to distribute evenly over the cubes in a small drizzle. (Don't dump it all in one place!) Immediately use your hands to toss making sure to coat each bread cube with the butter mixture. Sprinkle the herb mixture over the bread cubes, again, making sure to distribute it evenly and use your hands to coat well.

Spread cubes in a single layer on the foil lined baking sheet. Place in oven and cook for 10-20 minutes, stirring and flipping every 5 minutes. Time varies depending on the type of bread used and size of cubes. The croutons should be golden brown. Generally, they will take 15-20 minutes.

When finished, remove from oven and immediately toss with Parmesan cheese if desired. Let cool completely.. Store in an airtight container.

Garlic Herb Braid

Garlic Herb Braid

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast (I used SAF instant yeast) = 4 ½ tsp.
2 teaspoons dried basil
1-3/4 teaspoons dill weed
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 cup 2% milk (I used skim)
1/2 cup water
1/4 cup butter, cubed
1 egg
1 tablespoon butter, melted
　
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings.
In a small saucepan, heat the milk, water and cubed butter to 120°-130°.
Add to dry ingredients; beat just until moistened.
Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each into a 15-in. rope.
Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
Cover and let rise until doubled, about 25 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 loaf(16 slices).

Crispy and Creamy Doughnuts

Crispy and Creamy Doughnuts
From allrecipes

Ingredients:
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening 5 cups all-purpose flour
1 quart vegetable oil for frying


1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed


Directions:
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Maple frosting
4 1/2 cups powdered sugar
1/2 cup margarine
¼ C. milk
2 tablespoons maple flavoring

Frosted Banana Bars

Frosted Banana Bars
(from Allrecipes.com)

Ingredients:
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese
frosting

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.



Whipped Cream Cream Cheese Frosting

Ingredients:
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Directions:
1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.