Zucchini Banana Chocolate Chip bread

Bowl 1
1 & 1/2 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

Bowl 2
1 cup peeled, grated zucchini (or 1 med zucchini up to 1 &1/2 cups)
1/2-3/4 cup chocolate chips

Bowl 3
1/2 cup oil
3/4 cup sugar
2 bananas, mashed
1 tsp vanilla


Preheat oven to 350.  Combine ingredients in bowl 1.  Add to ingredients in bowl 2.  In kitchen aid, mix all ingredients for bowl 3 until well mixed.  When well mixed, add the other dry ingredients from bowls 1 & 2.  Pour into a greased and floured bundt pan.  Bake for 40-45min or until toothpick comes out clean.

Lion House French Bread

Lion House French Bread

2c hot water
2 Tbsp butter flavored shortening
2 Tbsp sugar
4 tsp salt
2 Tbsp yeast
1 c lukewarm water
7-8 c flour

Directions:
Combine 2c hot water, shortening, sugar and salt in a large bowl. Stir to dissolve sugar and salt, and to soften shortening. (I never get mine to dissolve) Set aside to cool til lukewarm.

Dissolve yeast in 1c lukewarm water. When proofed, add to cooled shortening-sugar mixture.

Mix in 4c flour and mix until well blended. Add remaining flour to make a moderately stiff dough. (You want the dough to barely stick to your finger).

Cover and place in a warm spot to rise until doubled. Punch down and shape into 4 balls. Pat into a rectangle shape and roll up like a jelly-roll. Shape and seal the ends. Score the tops with a knife. Place on greased cookie sheet. Spray with PAM.

Cover and allow to rise for 1&1/2 hrs, or until doubled. (I put in an oven preheated to 110- it takes about 20min)

Bake at 400 or 25min. Brush with butter, or just eat as is!

This makes really good rolls or hamburger buns. My all-time favorite bread dough.

Homemade Tortillas

Homemade Tortillas (Our Best Bites)

2 1/2 c. flour

1 c. very hot water

1 tsp. Kosher salt

1/4 c. shortening

Mix flour and salt in a bowl. Cut in the shortening until it looks like little crumbs. Add the hot water (put tap water in the microwave for 30-45 sec) a little at a time until dough forms. Roll into balls (about 8-10). Then on a slightly floured surface roll them out from the middle to form circles. (notice mine aren't circles....this is the part I let the kids help with. They roll their own and I always make sure to ask them if they make good tacos...they always say "yes!") Place on a hot griddle to cook. Look for big bubbles. When they appear, flip it over and cook other side for 30-45 sec. Store wrapped in tin foil, in a tortilla warmer, or just stacked up while warm. They are really yummy!

Pao de Queijo

Pao de Queijo

2 c tapioca flour

1/2 Tbsp salt

1 c milk

1/2 c oil

1 egg

2 c crumbled queso panela

1/4 c grated parmesean cheese

Bring milk and oil to a boil. Remove from heat and let cool slightly. Add egg and mix well. Then add the cheese. Roll into balls (2" or whatever size you like) and bake at 350 for 20min or so. This will make a whole cookie sheet full of pao de queijo this size. If you double the batch, add 1 egg, mix well, then add some cheese and mix well, then add the other egg mix well, then the last bit of cheese. Don't know why, it just works better.

You can find tapioca flour in the bulk bins at Winco. And the cheese is the Mexican cheese found by the cream cheese at most grocery stores.

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

(recipe to follow shortly)

Honey Wheat Bread

Honey Wheat Bread

2 c warm water

1& 1/2 Tbsp yeast

1 tsp sugar

1 & 1/2 tsp salt

1/3 c honey

1/3 c oil

2 c wheat flour

5 c four

Dissolve yeast in warm water (about bath temperature water). Add the sugar to the yeast and water and let the yeast proof (bubble), about 10min. Add the salt, oil, honey, and wheat flour. Add enough white flour to make a soft dough. (It should just barely stick to your finger) Put dough into a large greased bowl and let rise til double in size (about 1 hour).

Punch down dough, shape into 2 loaves and put into greased loaf pans (9")

Cover and let rise til above the pan (about 30-45min) then bake in 375 oven for 25-30min.