Hawaiian Macaroni Salad

ibelieveicanfry.com
Ingredients
  • 1 lb elbow macaroni
  • 1/2 cup apple cider vinegar
  • 2 cups whole or 2% milk, divided (skim or 1% is just too thin)
  • 2 cups mayonnaise, ideally Best Foods’ or Hellmann’s, divided
  • 1 Tbsp brown sugar
  • 4 green onions, thinly sliced
  • 1 large carrot, peeled & grated
  • 1 celery stalk, minced
  • Salt & pepper
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Zucchini Slice

Ingredients
3 cups zucchini, grated
1 medium onion, diced
3 rashers of bacon or ham, diced
1 cup grated cheddar cheese
1 cup self raising flour
1/2 cup vegetable oil
5 eggs
Salt and pepper to taste

Method
Preheat oven to 180C (350F).
Wash the zucchinis and slice the ends off.
Grate the zucchini with the skin on.
Mix grated zucchini and other ingredients in a large bowl with a wooden spoon.
Pour mixture into a deep loaf dish.
Bake for 60-75 minutes or until a knife comes out close to clean and top is golden brown.

Source: My aunt. 🙂

Vanilla Pear Coffee Cake

ImageIngredients

1/2 cup butter, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 egg
2 tsp. vanilla extract
1/2 cup milk
3 cups canned pears, drained and chopped
1 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup packed light-brown sugar
3/4 cup all-purpose flour
4 tbsp. butter, room temperature

Directions

Preheat over to 350 degrees. Line an 8×8 pan with parchment paper {or butter and flour your pan} and set aside.

In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Reduce mixer speed to low, and add egg and vanilla. When combined, alternate adding reserved flour mixture and milk to the mixer, beginning and ending with the flour mixture. Remove from mixer.  Gently fold in pears. Pour batter into prepared pan. To make streusel topping, mix cinnamon, salt, brown sugar and flour together; cut in butter using a pastry blender or fork until fine crumbs are formed. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle topping generously over batter.

Bake for about 60 minutes or until a cake tester comes out clean. Let cool 10 minutes before removing sides of pan. Let cool 15 minutes before serving.

Source: http://www.onehundreddollarsamonth.com/vanilla-pear-coffee-cake-ecipe/

Lemon Sugar Cookies

lemonsugarcookiesIngredients

  • FOR THE COOKIES:
  • 3 cups Cake Flour
  • 3 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Butter, Room Temperature
  • 1 cup Sugar
  • 2  Large Eggs
  • 2 Tablespoons Fresh Lemon Juice
  • 1 whole Lemon, Zested
  • ½ teaspoons Vanilla Extract
  • FOR THE LEMON BUTTERCREAM FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 3 cups Confectioners Sugar
  • 1 whole Lemon, Zested
  • 2 Tablespoons Fresh Lemon Juice
  • Food Coloring (optional)

Preparation Instructions

In a medium bowl, combine cake flour, baking powder and salt and set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in lemon juice, lemon zest and vanilla until combined. Gradually add in flour mixture combined.

Chill dough for at least 1 hour in the refrigerator.

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball (see note below for shaped cookies). Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.

Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely before frosting.

For the frosting, using an electric mixer, combine butter and confectioner’s sugar, gradually adding the sugar. When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy. Add in food color if desired. If frosting is too thick, add more lemon juice, water or milk until desired consistency is reached.

Note: For shapes, roll out chilled dough ¼ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment-lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool.

Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any excess cookie for the edges.

Source: http://tastykitchen.com/blog/2013/07/lemon-sugar-cookies-with-lemon-buttercream-frosting/

Note:  When making these, I highly recommend refrigerating for much longer than an hour or to put them in the freezer for a shorter period of time.  These were unbelievably sticky to deal with and I had to keep flouring my hands between every cookie.

Note 2: In my humble opinion, making each cookie with 3 tablespoons of batter is too much. The cookies end up huge and when I made a subsequent batch with leftover batter, they did great with 2 tablespoons.

Note 3: The frosting was too thick so I added 2 tablespoons of milk and the consistency was much better.

Zucchini Bread

zucchinibreadIngredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 2 medium eggs
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 cups grated zucchini
  • 1 cup chopped walnuts (optional)

Directions:

  1. Grease and flour an two 8 x 4 inch pan. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. 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 pan.
  4. 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.

Note: I made this in a Pyrex/glass loaf dish and it took 75 minutes to cook properly.

Adapted from: http://allrecipes.com/recipe/moms-zucchini-bread/

Chocolate Sheet Cake

ImageIngredients

  •  FOR THE CAKE:
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • 1/2 cup Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  •  _____
  •  FOR FROSTING:
  • 1/2 cup Finely Chopped Pecans
  • 1-3/4 stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18×13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Source: http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/

Cinnamon Baked French Toast

ImageIngredients

  •  FOR THE FRENCH TOAST:
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • 1/2 cup Whipping (heavy) Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  •  FOR THE TOPPING:
  • 1/2 cup All-purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 pinch Nutmeg – Optional
  • 1 stick Cold Butter, Cut Into Pieces
  •  Fresh Fruit (optional)

Preparation Instructions

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

Source: http://thepioneerwoman.com/cooking/2010/05/cinnamon-baked-french-toast/