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Tuesday, July 26, 2016

Laura's Momma's Zucchini Bread

A couple of weeks ago a friend and I got together to bake some goodies to take to some people from church that had been sick.  She brought over her mother's zucchini recipe to make some small loaves.  I didn't photo the cooking session that day because we had stuff all over the kitchen, but I did today.  It seems that zucchini likes all the hot, dry weather we have been having lately.  Or at least it is still  producing.  I think you will like this recipe so give it a try with those bushelful of zucchini you have lying around.

Look at that golden, delicious bread.
 It looks like a lot of stuff but it really isn't.
 First thing you need to do is grate the zucchini.  I used an old dishtowel to grate it on.  After it sits for a while I will be using the towel to squeeze the water out of it.
 Also let the small can of crushed pineapple drain as well while you are mixing up the other stuff.
 2 cups sugar
 1 cup oil
 3 eggs
 3 cups all purpose flour
 2 teaspoon baking soda
 1 teaspoon salt
 1/4 teaspoon baking powder
 1 1/2 teaspoon cinnamon
 2 teaspoon nutmeg
 2 teaspoon vanilla
 I decided that I would put some chopped pecans in the batter.
 Then add in the small can drained crushed pineapple.
 Squeeze the liquid out of the zucchini.
 Then add that to the batter.
 Mix well.
 Fill sprayed loaf pans.  I used mini loaf pans, but you can use large pans too. Place in a preheated 350 oven.  If you are using the small pans start with 30 minutes and check, add time as needed.  I think I cooked mine for about 40 minutes.  Large pans bake for 60 minutes.
 Take them out of the oven.  Let cool for about 5 minutes.
 Then turn out to cool.
Then enjoy.

Laura's Momma's Zucchini Bread Recipe

2 cups sugar
3 eggs
1 cup oil
2 teaspoon vanilla
2 cups grated zucchini
1 cup drained crushed pineapple
3 cups all purpose flour
2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
2 teaspoon nutmeg
1 cup pecans

Preheat oven to 350.  Large loaves 60 minutes small loaves around 40 minutes.

Friday, July 22, 2016

Penne and Smoked Sausage

Smoked sausages are another great time saver to keep in the freezer.  They don't take long to thaw and there's lots of different ways you can make them.  This recipe is easy to make and it can be made ahead of time and frozen. 

This was a really easy casserole to make and I'm sure it will be a crowd pleaser.
I love these french fried onions.
Cut and heat the sausage.
Measure out 2 cups penne pasta and cook per the package directions.
While the pasta is cooking get the other ingredients together.  1 1/2 cups milk
Add the can of cream of celery soup to the milk.  I'm not real sure about the celery soup.  Might swap out another kind next time.
1 cup frozen peas.
Then add the cooked pasta.
The sausage
1/2 the onions
1 cup shredded mozzarella cheese
Then put in a 9x13 baking dish.
Cover and bake in a preheated 375 oven.  Bake fore 25-30 minutes.
After the 30 minutes take out, uncover.
Add the rest of the French fried onions.
Cover the top with more mozzarella cheese.  Place back in the oven for another 5 minutes.
Then enjoy.  I think you will like this casserole.
Dig in.

Penne and Smoked Sausage Casserole Recipe

2 cups uncooked penne pasta
1 pkg smoked sausage
1 1/2 cups milk
1 can cream of celery soup
1 can French fried onions
2 cups mozzarella cheese
1 cup frozen peas

Preheat oven to 375.  Bake covered for 25-30 minutes.  Uncover 5 minutes.

Thursday, July 21, 2016

Cake Decorating Lesson 2 Cake Boss Decorator's Buttercream

Okay I created my second lesson in cake decorating today.  While I still had my Cake Boss cookbook out I tried his other recipe for buttercream.  It was okay, but I think I liked the 5 sticks of butter buttercream better.  Not that I will be using that one very often.  The plus of this icing is that the heat from your hand while piping it doesn't make it soft.  Try it for yourself and decide if you like it or not.

I wanted to try making the rose covered cake this time. I also wanted to add some color to the icing.  Now on to the baking.
I started out greasing and flouring my 6 inch cake pans.  I really like these little pans.  I now have one red velvet and one white cake in the freezer.  Wonder what I can do with those two?
I mixed up the cake mix.  Now this little attachment to my hand mixer is great.  I have had this mixer for a while and I never used this attachment.  But a friend told me that it was great and that it moves things from the bottom.  So I tried it and love it.
I evenly poured the batter in the three pans.
I drop them on the counter.  I must not have done it enough because there were a lot of air holes in these cakes.
Place them in the oven.  Don't let them touch.  This go around I did not use the insulated bands around the pans.  I wanted to just see if they worked.  I baked them for 24 minutes.
Here are the cakes fresh from the oven.  Now they did puff up a little more than before.
I let the cool completely.  When they are cool wrap, and place in the freezer.  Let them freeze for at least 2 hours.
Now for the buttercream.
6 Tablespoons of softened butter
2 1/4 cups shortening
1 1/2 Tablespoons clear vanilla
What color will I make this icing?
7 1/2 cups powdered sugar.  One cup at a time.
I put the color in early so that the color is well mixed.
Add 1/4 cup plus 2 Tablespoons cold water
Pour in  while the mixer is going.  Let mix for 3 minutes.
I think I like this lavender color.
I found a smaller tip to use for icing between the layers and outside.
Okay I used the wrong star tip for my roses.  I should have used the closed star instead of the open star.
Fill the bag.
Now to even up the cakes.
Cut the puffed top off.
I put the cut side down on my cake plate.
I start the icing.
Smooth it out.
Add the second layer.
Ice that layer.
Now smooth out the tops and side.
Change out the tips. Remember to use the closed star.
Here is the first rose.
It is hard to show you how I made the roses.  I didn't have anyone there to take pictures and I can't do it one handed.  Make a blob and then circle on around to complete the circle and make another round.  You can make the rose as big or as small as you want.
Here it is finished.
A closer look.  There seemed to be a lot of air in the icing.
We had to cut it.
Here is a look inside.

Cake Boss Decorator's Buttercream Recipe

7 1/2 cups powdered sugar
2 1/4 cups shortening
6 Tablespoons softened butter
1 1/2 Tablespoons vanilla
1/4 plus 2 Tablespoons cold water