Recipes - Success!

Please enjoy these recipes that we've had success with!  I pray they will allow you to faithfully enjoy and teach the art of baking and cooking with your own daughters!


Fresh Zucchini Muffins
Makes 12 servings.

1 cup grated zucchini
1/2 cup low-fat buttermilk
1 large egg
1 large egg white
1 teaspoon pure vanilla extract
1 cup of unbleached all-purpose flour or bread flour* (you may certainly use bleached AP flour-in my quest to provide meals with less processed food for my family, I changed the recipe to unbleached)
1/2 cup whole wheat flour *(again the recipe called for white whole wheat- I chose to use whole wheat)
2/3 cup of granulated Sugar in the Raw **(the recipe calls for 2/3 cup of Splenda granulated sweetner.  I chose instead to use the turbinado sugar because it's organic, much less refined or processed, and more natural.  In order to make it work in recipes such as this, I have found I must pulse it in the food processor to "granulate" it prior to using it.  I simply took 2/3 cup of the Sugar in the Raw and pulsed it in the food processor for 2-3 min.)
2 TBL of light brown sugar
1 tsp baking soda
2 tsp baking powder
1 1/2 tsp ground cinnamon (again I used organic)
3/4 tsp ground nutmeg
1/4 cup of shortening

1. Preheat the over to 375 degrees.  Lightly spray muffin cups with nonstick baking spray.
2. In a medium bowl, stir together the first 5 ingredients (zucc-van. extract).  Set aside.
3. In a large bowl, combine the next 8 ingredients (AP flour-nutmeg).  Cut the shortening into flour mixture until the shortening is thoroughly incorporated.  Make a well in the center and add the zucchini mixture.  Using a large spoon or spatula, stir just until the dry ingredients are moistened. ** Do NOT overstir. :)  Remind the little ones of this :) my girls would stir until the sunset  if I let them :).**
4. Spoon the batter evenly into your muffin tins, filling each cup about 2/3 full.  **I like to give the girls 1/4 cup measuring spoon and let them fill them all and then even them out as needed. **
5. Bake for 12-15 minutes or until the center springs back when lightly touched.  Cool for 5 minutes before removing to a wire rack.

That's it :)  Enjoy these tasty and NUTRITIOUS muffins :).

Delicious Whole Wheat Bread
1. Combine - 1 cup warm water (110-115 degrees F)
                        1 TBL milk
                        2 TBL oil
                        2 TBL honey **(again, we use organic all natural clover honey, it's your choice)
                        2 TBL brown sugar
                        1 tsp salt ** (we use all natural Sea Salt- it's up to you if you'd like to use table salt or sea salt)  
in a bowl & stir.

2. Add 1/2 cup all purpose flour **(I prefer unbleached organic flour or bread flour- its your pref.)  
               1/2 cup Whole wheat flour
            2 tsp instant active dry yeast
**I also add in 3 TBL of wheat germ & 3 TBL flax seed mill.  This is not necessary for the recipe and you may find you want to add just a touch more milk if you choose to try this.  I add them to up the nutritional value for my family. **

knead until dough is smooth & elastic (**see note below about kneading) - about 10-15 min. 

3. Place dough in a greased bowl (**we use cooking spray) , turning once to grease all of the loaf. 
4. Cover with a clean towel & let rise until doubled (about 45 min.)
 **I like to put my dough either in the microwave (not on of course) or in the oven with the oven off but my oven light on.  Both spots seem to be great for rising dough.  It keeps out any drafty air and seals in a nice, warm environment. **
5. Punch down the dough, knead until smooth (just a few minutes) and form into a loaf.
6. Place the loaf in a greased loaf pan and cover.  Let rise in a warm place until almost doubled in size (@ 30 min.).
7. Bake @ 350 degrees F for 30-35 minutes.  If loaf starts browning too soon, lightly lay a piece of aluminum foil over the top.  I haven't personally had any problems with early browning.
8. Remove bread from oven and let it rest in pan a few minutes before removing to wire rack and covering with a cloth.
9. Leftovers can be stored in an airtight bag or frozen.

This is a very forgiving recipe.  We have made tasty bread with this recipe often.  I am not very good at kneading so I use this with my heavy duty mixer and dough hooks and it turns out perfectly each time.  I've even gotten caught up with school or laundry and left the mixer churning a few times, afraid I'd overkneaded, and the bread still came out fantastic.  You'll love the ease and success of it.  It's by far my favorite whole wheat bread recipe.  :)