Tag Archive | Nutmeg

Recipe: Zucchini Bread

Zucchini Bread

Zucchini Bread

After visiting our favorite produce stand on Sunday and coming away with some beautiful and large zucchini, it was time to make the season’s first loaf.

Ingredients:

1 ½ c Flour
1 tsp Cinnamon
½ tsp Baking Soda
½ tsp Salt
¼ tsp Baking Powder
¼ tsp Nutmeg
1 Egg
½ c Sugar
1 c Shredded Zucchini
¼ c Vegetable Oil
Butter or Oil

Instructions:

Preheat oven to 350º. Butter or oil the bottom of a 8” x 4” loaf pan and up the sides ½”. In a large bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Mix to distribute the ingredients. Make a hole in the center of the dry ingredients. In a medium bowl, beat the egg. Add in the sugar and stir well to combine. Then add in the zucchini and vegetable oil. Mix well. Then pour the wet ingredients into the dry ingredients and stir just enough to be completely moistened. Transfer the batter into the loaf pan. Bake for 55 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and cool completely on the wire rack.

Zucchini Bread Cut

Recipe: Twice Baked Sweet Potatoes

Sweet Potato

Twice Baked Sweet Potatoes

Ingredients:

4 Medium Sweet Potatoes
4 Tbs Butter, softened
4 oz. Cream Cheese, softened
1 tsp Cinnamon
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves

Instructions:

Wash sweet potatoes. Pat dry and wrap in foil. Bake at 425° for 1 hour (or until done). While the sweet potatoes are cooking, mix butter, cream cheese, cinnamon, nutmeg and cloves in a large bowl. Slit the sweet potato and carefully scoop out the flesh (keep the skins) into the bowl with the cream cheese mixture. Mix sweet potato flesh with the cream cheese mixture until incorporated and smooth. Carefully put the mixture back into the sweet potato skins. Bake at 375° on a baking sheet for 15 minutes.

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If you like my twice baked sweet potatoes, you’ll love my other recipes!