Old Fashioned Lemonade or Limeade

This recipe comes from my daughter-in-law, Annie. For my birthday one year she sent me a pitcher, glasses, lemons, and the recipe for lemonade. Since limes were on sale this week I decided to try it with limes and it was just as good. Hence the title change to lemonade or limeade.


Old Fashioned Lemonade or Limeade

Juice of 6 lemons or limes (1 C)
3/4 C sugar
4 C cold Water
Ice cubes

In a large pitcher, combine juice and sugar; stir to disolve sugar. Add remaining ingredients and blend well. Enjoy

Zucchini Brownies

It must be zucchini time as I just pulled up the blog and there was Chris's recipe for zucchini cupcakes. I tried these brownies this morning to see if I had a new way to use the zucchini from our garden. (I actually don't have any zucchini yet but know that warmer areas are in the season). I used frozen zucchini that I did last year. I will add this recipe to my zucchini bread and zucchini cake group. It is more of a cake brownie and although the icing is very good, it was a little too much for me. Not much of a sweets person. Next time I will make a bit less.

I found this recipe on Kara's Kitchen Creations blog.

Zucchini Brownies

1 1/2 cups sugar
3/4 cup oil
2 tsp vanilla
2 cups grated zucchini
2 cups flour
1/3 cup cocoa
1 1/2 tsp soda
1 tsp salt
1/2 cup chopped nuts (optional)
Whisk sugar, oil, vanilla, and zucchini till blended. Stir in remaining ingredients. Spread into a greased 9x13" pan. Bake at 350 for 30-35 minutes or till toothpick comes out clean. Frost with chocolate frosting.

Frosting:
3 Tbsp melted butter
2 Tbsp cocoa
2 cups powdered sugar
2-3 Tbsp buttermilk or milk
dash of salt
1 tsp vanilla
Stir together butter and cocoa till smooth. Beat in remaining ingredients, adding milk till it is the consistency you like.

Zucchini Cupcakes

I found this recipe in a Taste of Home magazine. It is a tasty way to use all that zucchini you may be wondering what to do with. The creamy caramel frosting together with the hint of almond flavoring in these cupcakes make them unique and delicious.

3 eggs
1 1/3 C sugar
1/2 C vegetable oil
1/2 C orange juice
1 t almond extract
2 1/2 C flour
2 t ground cinnamon
2 t baking powder
1 t baking soda
1 t salt
1/2 t ground cloves
1 1/2 C shredded zucchini

Caramel Frosting:
1 C packed brown sugar
1/2 C butter or margarine
1/4 C milk
1 t vanilla extract
1/2 t salt
1 1/2 to 2 C powdered sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, salt, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confecitoners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1 1/2 to 2 dozen.

Snickerdoodles

Some of you are beginning to wonder if I make anything other than deserts around my house, the answer is yes. I'm going to try posting to other categories more, it will be hard but I will try! I quite enjoy these cookies. When I volunteered to make these for the kids in our ward going on the "trek" this next week I thought not only would they travel well and taste great, but they would add a little variety to the mix. This recipe comes from Gale Gand from Food Network.

Snickerdoodles

Ingredients

For the topping:

3 TBS sugar

1/2 tsp cinnamon

For the cookie dough:

3 1/2 c flour

1 TBS baking powder

2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 c butter

2 c sugar

2 eggs

1 TBS light corn syrup

2 1/2 tsp vanilla extract

Directions:

In a small bowl, stir the sugar and cinnamon and set aside.

To make the cough, stir together the dry ingredients.
Cream together butter and sugar, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.

Preheat oven to 375 degrees.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased cookie sheet 2 1/2 in. apart. Bake for 10 to 12 min. until puffed up and the surface is slightly cracked. Let cool on pan a few minutes before removing to a wire rack to cool.

Bread In A Hurry

There is nothing like fresh hot bread out of the oven, but yet many tend to shy away from this dying art. Every time I make bread I think this isn't hard why do I put this off. Usually it is a time factor. If that is what holds you back here is a recipe for you to try. This can be done from grinding the wheat to out of the oven in under 1 1/2 hours. It is a moist bread and it is yummy! This recipe is from my husband's cousin Laura M.

Whole Wheat Bread

7 c wheat flour

2/3 c gluten flour

2 1/2 TBS instant yeast

5 c steaming hot tap water

2 TBS Salt

2/3 oil

2/3 honey or sugar (I used brown sugar)

2 1/2 TBS bottled lemon juice

5 c wheat flour

In a Bosch or other stand mixer, mix first three ingredients. Add all the water and mix for 1 minute. Cover the bowl and let it rest for 10 min. Add the rest of the ingredients except for the remaining flour, and mix for 1 min. Then add the remaining flour mixing it in 1 cup at a time. Then mix for 6 to 10 min. Divide dough and place it in four greased loaf pans. Turn oven on to warm for one min. Then turn oven off and place loaves in oven for 15 min. Leaving the dough in the oven turn it on to 350 and and bake for 30 min.

-This should be a soft dough. I'm not sure if I got distracted and added to much flour, but it ended up needing water added so the dough wasn't to stiff. Next time I make it I'll take notes on the flour and add an edit here it needed. It turned out delicious

-I used white wheat-hence the lighter color

Marla's Sweet Rolls

This is one of my favorite sweet roll recipes. I received it from my friend, Marla Anderson (no relation) years ago when she lived in Malta, Idaho, and our oldest boys went up there to thin beets one summer. They were delicious then and I have been making them ever since. Since our family has grown, this is way too many rolls for us to consume so I have cut the recipe down to make in my bread machine. I will include both recipes so that it can be used for a few or for many.
I have changed the way I make these through the years; no longer do I scald the milk, just warm it in the microwave, and I use the fast rising yeast and just add it and the sugar with the dry ingredients and include the water with the wet ingredients.

Marla's Sweet Rolls

Scald and then cool: 3 Cups milk
2 cubes butter
Mix and let stand: 1 C warm water
1 TB. sugar
4 TB yeast
Mix together: 4 Tb sugar
4 tsp. salt
4 eggs, beaten

Add egg mixture to yeast mixture and stir well. Then add milk mixture which is slightly warm. Add about 10 cups of flour and stir with a wooden spoon. Let raise about 1 hour and then scrape dough out onto a floured board, mixing as little as possible. Roll out dough into a large rectangle. Melt 1 cube of butter or margarine; let cool and spread all over the dough. Sprinkle with sugar and cinnamon. Roll up and cut with scissors or sharp knife about 1 to 1 and 1/2 inches thick. Put on a greased pan and then mash it flat with palm of your hand or fingers before you go on to the next roll. Let raise 15 to 30 minutes and bake at 375 degrees for 15-20 minutes. Frost.

Frosting.

Brown 1 cube of butter and add 1 to 2 lbs powdered sugar, thinning with canned milk. Add 1 tsp of vanilla. Smear or drizzle on rolls.


Marla's Rolls for Bread Machine - makes about 15-18

1 C milk
1/2 C butter, melted
1 egg
2 1/2 - 3 cups of flour
1 tsp. sugar
1 tsp. salt
2 tsp. yeast

Add ingredients to bread machine pan in the order given. Mix on pizza dough setting. Roll out and spread with 1/2 cube butter and sprinkle with sugar and cinnamon. Roll up and cut. Place on greased pan and flatten with palm of hand. Let raise about 1/2 hour and bake at 375 degrees for 15-20 minutes. Frost or glaze.

Frosting.

Brown 1/2 cube of butter and add powdered sugar, 1/2 tsp. vanilla and thin with milk. Spread or drizzle on rolls.