Friday, October 13, 2017

Mom's Old Fashioned Country Zucchini Bread


Yum

This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

There's nothing better than quick breads from my childhood.

Mom used to make them a lot and I'm fond of them all, but when it's late summer/early fall I get a craving for a cinnamony zucchini bread.


This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

You see, it doesn't taste like zucchini, and the texture won't let you know there's zucchini in there either.  However, like carrot to a carrot cake, zucchini produces a moist and tender cake like bread.  


This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

So digging through my mom's recipe archives I went and dug up her Old Fashioned Country Zucchini Bread.  This is the perfect bread for this time of year.  The winds are blowing, there's zucchini everywhere, and cinnamon flavors warm you up and make you all cozy.  



This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert.  

Enjoy!





Mom's Old Fashioned Country Zucchini Bread


Makes 1 8x4" loaf

2 medium sized zucchinis 
3 cups all purpose flour
1 cup sugar
1/2 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
3/4 cup canola oil
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup raisins
Nonstick cooking spray

    Preheat the oven to 350 degrees.   Spray an 8x4-inch loaf pan with cooking spray.

    Trim the stem and root-end from the zucchinis and using a food processor using the shred blade, grate the zucchini.  You should end up with about 3 cups of shredded zucchini.

    Place the grate zucchini in a clean kitchen towel over a bowl and all to drain while you put together the other ingredients. 

    In a large bowl add all the dry ingredient.  In a small bowl add the eggs, oil, and vanilla.  Whisk to combine.  Add to the dry ingredients and stir until just combined.  

    Gather the towel with the zucchini and squeeze to extract as much liquid from the zucchini as possible

    Add the zucchini, nuts, and raisins to the mixture and gently fold in just until it is all distributed and combined.  The mixture will not be very wet, more crumbly.  Spoon the mixture into the loaf pan and pat the top to even out.  

    Bake for 60 - 65 minutes, until a toothpick inserted in the middle comes out clean and the top is golden brown.  They will be crunchy on the top and tender on the inside.  Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.
      Kitchen Note:  This bread will keep in an airtight container for several days. You can also freeze a loaf or slice by wrapping them in cling wrap and then foil.  Freeze up to 3 months.

      This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

      This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern



      Sunday, October 8, 2017

      Cranberry Walnut Muffins


      Yum

      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern

      Fall reminds me of certain flavors.  Earthy whole wheat flour, cinnamon, pumpkin, apples, and cranberries come immediately to mind.  So today we are going to enjoy a recipe that has some of those flavors to get you in the mood for fall.


      I used to work in the MGM Production plaza which was a complex of business headquarters.  It was a great complex and had a building with a food court that housed many different eateries.  One I particularly remember is the Coffee house that was open at the crack of dawn serving coffee drinks and some yummy pastries. 

      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern

      I remember the day that I tried their Cranberry Walnut Muffins.  I thought I had died and gone to heaven.  A piping  hot muffin filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying.  That muffin became a daily habit/ritual of mine for quite some time.  So much that I can still taste them all these years later.


      It's wonderful how food brings back memories don't you think?  They can trigger all sorts of happy and sad times.  It's a powerful sensory experience when food is linked that way.



      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern


      So I've decided that enough time has passed since I had my favorite indulgence and I've recreated that muffin at home.  No longer will I be deprived of that comfort feeling I had when biting into that hot muffin!  Today I'm sharing that with  you so that you too can enjoy the comforting feelings.


      I took my basic muffin recipe and added some whole wheat flour for earthiness, along with some walnuts for crunch, cranberries for a flavor pop, and a dash of cinnamon.  I made these in an autumn shaped muffin tin of leaves, acorns, etc....but don't despair, they work perfectly in a regular shaped muffin tin!


      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern


      Try these warm and comforting muffins this weekend.  The aromas that will fill your kitchen will make the masses come running for breakfast!


      Enjoy!



      Cranberry Walnut Muffins

      yield:  6 muffins


      Ingredients:

      1 egg
      1/2 cup 2% milk
      1/4 cup Canola Oil
      1 cup all purpose flour
      1/2 cup whole wheat flour
      1/4 cup sugar
      1/4 cup brown sugar
      2 t. baking powder
      1/2 t. salt
      1 tsp cinnamon
      1/3 cup walnuts, chopped
      1/2 cup dried cranberries

      Directions:

      Preheat oven to 425 degrees.

      Place egg, milk, and oil in a large mixing bowl and whisk together until light.  Add flour, sugars, baking powder, salt, and cinnamon.  

      Stir until moist. Fold in walnuts and cranberries.  Don’t overmix…batter should be lumpy and a little thick.

      Spray a non-stick muffin pan with cooking spray.  Divide batter amongst 6 muffin cups filling most of the way full.

      Bake at 425 degrees for 20-25 min.



      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern


      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern





      Monday, October 2, 2017

      Spicy Apricot Glazed Chicken


      Yum



      Spicy seet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern

      We're having and Indian Summer here and to go with my Indian Summer Fresh Corn Salad I turned to Pinterest for the main dish.

      I love Pinterest and my goal is to actually 'make' the recipes that I pin!  Crazy huh?

      So I found a wonderful grilled chicken dish that sounded perfect and quick for our Indian Summer Cookout.  Taste of Home's Spicy Apricot Glazed Chicken caught my eye with it's spicy yet sweet glaze.  I just love that flavor combination. 


      Spicy sweet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern

      The good thing about this dish is that is use stuff you may already have in your refrigerator like, chili sauce, hot mustard, and apricot preserves.  (I actually had to go buy the chili sauce as I don't use that often)

      Now this recipe calls for broiling the chicken, but since it is too hot to cook inside I opted to grill the chicken on our outdoor grill.  The ingredients are simple and come together quickly. It's done in about 20 minutes so it make a great weeknight meal or it's perfect for a weekend get together.

      Spicy sweet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern


      Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!  How perfect is that.  You're gonna love the flavor.  What a great way to jazz up your everyday chicken!

      Enjoy!







      print recipe


      Spicy Apricot Glazed Chicken

      Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!

      Ingredients
      • 1/3 cup apricot preserves
      • 1/4 cup chili sauce
      • 1 Tablespoon hot mustard
      • 1/4 tsp salt
      • 1/4 tsp pepper
      • 4 skinless boneless chicken breasts
      Instructions

      Preheat your grill to medium heat.  In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through. Grill chicken for 6-8 minutes on each side or until a thermometer reads 165°. Brush occasionally with preserves mixture during the last 5 minutes of cooking. 


      Details
      Prep time: Cook time: Total time: Yield: 4




      Spicy sweet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern


      Spicy sweet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern


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