Zucchini Oatmeal Muffins

This weekend made these muffins with some zucchini that I had shredded and frozen last summer.  Here's the original recipe:

2 1/2 c flour
1 1/2 c sugar
1 c chopped pecans
1/2 c oatmeal
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
4 eggs
3/4 c shredded zucchini
3/4 c vegetable oil

Combine first seven ingredients.  Beat eggs and combine with zucchini and oil.  Pour over dry ingredients and stir only until moistened.  Fill greased muffin pan 3/4 full.  Bake at 400 deg 25 minutes.

I doubled the batch and got 40 regular sized muffins.  I froze a bunch to have as a convenient snack.  I substituted half of the flour with white whole wheat flour.  I used mostly coconut oil mixed with a little canola oil.  I also used walnuts instead of pecan, just because that's what I had on hand.  I found that in my oven, 25 minutes was a little long.  Luckily I checked a little early, so none of them were burnt.  Next time, I might consider using a little more zucchini, as they were a little bit dry.  Otherwise, they turned out really well, and since I still have more zucchini in the freezer, I will be making them again!

Oatmeal chocolate chip cookies

1 c butter or margarine
1 1/4 c brown sugar
1/2 c sugar
2 tbsp milk
2 tsp vanilla
2 eggs
1 3/4 c flour
1 tsp baking soda
1/2 tsp salt
2 1/2 c oatmeal
2 c chocolate chips
nuts (optional)

Heat oven to 375 deg F.  Beat margarine and sugars until creamy.  Add eggs, milk, and vanilla and beat.  Add flour, soda, and salt.  Stir in oats, chocolate chips, and nuts.  Drop by teaspoons on ungreased cookie sheets.  Bake 9 - 10 minutes for chewy cookie or 12 - 13 minutes for a crisp cookie.

For raisin spice - add 1 tsp cinnamon and 1/2 tsp nutmeg, substitute 1 c raisins for chocolate chips.

Or add 1 c of one of the following:  toffee chips, M&M's, white chocolate chips, sunflower seeds, granola, dried fruit, almonds, cashews, or dates.

I made these today, and they were good.  I used old-fashioned oats since that's what I had, but I suspect they would be better with quick oats, which would absorb the liquids a little better.  Regardless, my guys have been eating them up, so I don't expect them to last too long!

Oatmeal Raisin Bread

2 packets yeast
1/2 c warm water (105 - 115 deg F)
1 c oatmeal (old fashioned)
1/2 c brown sugar
7 tbsp soft butter
2 1/2 tsp salt
2 eggs
5 1/2 c flour
1 c raisins
1/3 c sugar
3 tsp cinnamon

In cup, dissolve yeast in warm water.  Let stand 5 minutes.
In large bowl, stir oatmeal in 1 1/2 c boiling water.  Add brown sugar, 3 tbsp butter, and salt.  Stir until lukewarm.
Beat in eggs, 2 c flour, raisins, and yeast.
Stir in remaining flour.  Knead until smooth.  Raise until doubled, about 1 1/2 hours.
Divide.  Roll in 15 x 9" rectangles.  Spread with remaining butter and sugar and cinnamon.  Roll into loaves.  Let rise again.
Bake at 350 deg 45 to 55 minutes.

This turned out really well.  I was glad it made two loaves!  Next time I will substitute some whole wheat flour for part of the all purpose flour, but that is all I will change.  So good!

Zucchini Bread

Here's the recipe, as written:

Prepare in blender:
3 eggs
1 c oil
2 c chopped zucchini

1 tsp vanilla
2 1/2 c sugar
3 c flour
2 tsp cinnamon
1 tsp salt
1 tsp soda
1 1/2 tsp baking powder
chopped nuts

Mix well.  Bake 1 hour at 350 deg after adding topping (2 tbsp sugar, 1 tbsp cinnamon)

(Divide into 5 #3 cans - grease and flour well)

Here are my thoughts and modifications.  I used half all purpose flour and half white whole wheat flour, just because I like using whole grains.  I don't have any #3 cans, so I used 2 regular sized bread pans, and it worked just fine.  Next time I won't use so much cinnamon sugar on the top; there was so much, it didn't all stay on.  All in all, it was pretty darn good.  Using the blender gave it a nice smooth texture with no zucchini chunks.  I'll definitely make it again.

Please forgive the bad pic.  I didn't have my camera with me, so I took a crappy picture with my phone.  :) 

An Introduction

Anyone who knew my Grandma knows that she loved spending time in the kitchen (except for when she took her daily break to watch The Guiding Light).  Even in her later years when her physical strength had declined, she spent many happy hours in the kitchen, directing my cousins and me in preparing for holiday meals and family get-togethers.  She loved sharing food and recipes, so it seems fitting to share her recipes here, so the whole family, and friends, can still enjoy them.