Archive | January, 2011

Zucchini Pancakes

26 Jan
Different types of zucchuni

Image via Wikipedia

When a kid sees a zucchini, they are most likely going to refuse to eat one, especially my daughter.  Funny thing is, when Grandma makes zucchini bread, you would think it was chocolate.  She devours it, it is like she has no recollection of what “zucchini” is.  We have made chocolate cake with zucchini in it, and it is probably one of the best chocolate cakes I have eaten.  Dense and moist. Now I have a son who will eat raw zucchini as long as he has ranch dip to dunk it in.   Zucchini is also loaded with Vitamin C.

Put the zucchini in blender, pour buttermilk over the zucchini to fill to the 2-cup line.  Blend.  Add the eggs and blend.

Add:

  • 1 1/2 c. flour
  • 1/2 tsp. soda
  • 1/2 tsp. baking powder
  • 3 T. oil
  • 3 T. sugar
  • 1/2 tsp. salt

Blend well.  Pour on greased, hot griddle and fry.  Serve with butter, syrup and to make your kids day ice cream!

One of my favorite comfort foods is chocolate Malt-O-Meal with a scoop of vanilla ice-cream on top.  My husband thinks it is wrong to even think about serving  ice-cream for breakfast.  I look at it this way, it is basically the same as sugar and milk, plus it cools the hot cereal down faster.  Granted the ice-cream isn’t the most healthy option, but it is fun!  Kids need to know Mom and Dad aren’t always  nutrition police.  I will add a picture next time I make them.

 

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Blueberry & Banana Shake

24 Jan
Blueberry

Image via Wikipedia

Here is a recipe that a friend gave me.  I have one son who loves banana smoothies, and he loves blueberries so this may be a winner.  This would be good on a hot summer morning, or anytime of the year.  I could eat blueberries all year long.  This would also make a quick breakfast drink on  the go.

  • 1/4 cup almonds – soaked in water overnight & drained
  • 2 cups blueberries
  • 1 banana
  • 3/4 cup milk – more or less based on thickness preference

 

Put all ingredients into blender, and blend until smooth.  Serve immediately.  Makes 4 servings.

 

Applesauce

23 Jan
Fuji apples

Image via Wikipedia

We all love applesauce, so here is a recipe I found on Allrecipes.com.  I have 3 kids who love applesauce, so I am going to make this and see what they think.  Home-made is always better, yet, I have a daughter who loves Tuna Helper (I don’t know why).  I decided I would make homemade Tuna Casserole, she hated it.  I am hoping since applesauce is sweet, I will have better results.  I have adjusted the recipe to make 8 servings.

Ingredients

  • 8 apples – peeled, cored and chopped
  • 1-1/2 cups water
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Nutritional Information
Applesauce

Servings Per Recipe: 8

Amount Per Serving

Calories: 121

  • Total Fat: 0.2g
  • Cholesterol: 0mg
  • Sodium: 3mg
  • Total Carbs: 31.8g
  • Dietary Fiber: 3.5g
  • Protein: 0.4g

Strawberry Bread

22 Jan
Strawberry

Image via Wikipedia

I know we have all heard of banana bread, but strawberry bread?  Sounds delicious!  Next time I go to the grocery store I am buying a bunch of fresh strawberries!

  • 3 cups fresh strawberries
  • 3 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten

* nuts are an available option, I have found many differing recipes for this that included walnuts or pecans.  I  am choosing to leave the nuts out of this bread.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).    Butter and flour two 9 x 5 inch loaf pans. Or just use the Pam spray for baking.  It works great!
  2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
  3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.  Divide batter into pans.
  4. Bake for  50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Blueberry and Custard-filled Star Puffs

21 Jan

I found this recipe on the U.S. Highbush Blueberry Council website.  If you love blueberries as much as I do this is one website that will be bookmarked on my computer.  I have two kids who love blueberries. The picture makes me want some now!  Plus it is pretty and has star shapes, which kids will love.  I will be trying this recipe as soon as I can find some good fresh blueberries.

1 sheet (from a 17-ounce package) frozen puff pastry, thawed

Looks delicious!

1 package (3-3/8 ounces) instant vanilla pudding and pie filling
1 cup milk
1 container (8 ounces) sour cream
1 pint (about 2 cups) fresh blueberries
1 tablespoon sugar
1 tablespoon chopped fresh mint (optional)
1/2 teaspoon grated orange peel
Confectioners sugar

 

Preheat oven to 400°F. On a work surface carefully unfold puff pastry; with a rolling-pin roll pastry out 1/2-inch wider than its original dimension. Using a 3-inch star-shaped cookie cutter*, cut out 12 stars. With a spatula transfer stars to an ungreased baking sheet 1 inch apart. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack; cool slightly. Using a sharp knife cut stars in halves horizontally; cool completely. To prepare sauce: In a medium bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about 2 minutes. Fold in sour cream; refrigerate covered, until thickened, about 15 minutes. In another medium bowl combine blueberries, sugar, mint and orange peel; refrigerate covered, until ready to serve. Using a small strainer sprinkle tops of stars with confectioners sugar: set aside. To serve: On each dessert plate place 2 star bottoms; spoon on 1/3 cup sauce and 1/3 cup blueberries; top with 2 reserved star tops.

YIELD: 6 servings

*If star-shaped cutter is unavailable, cut a star from heavy cardboard; lightly place on pastry; with tip of a knife, cut out stars.

Banana Muffins

21 Jan

Here is a recipe for Banana Muffins.  I added about 1 cup of chopped walnuts to mine, as my kids don’t mind nuts.  Of course they were finely chopped, no big chunks.  As a kid, I hated nuts in anything, so my mom hardly ever put nuts in her baked goods.  Here is the first recipe I am posting, as my kids and husband devoured these in one day.  I made them in mini-muffin cups.  This should make approximately 12 muffins, or 48 mini muffins.  Mine did not make 48 mini muffins, but then I filled the cups quite full.  If your kids need a little more fiber in their diet, you can always stir in some Benefiber, I did.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tsp. vanilla
  • a little cinnamon ( to taste) I just sprinkled over the top of the batter.
  • 3 large bananas, mashed
  • 1 cup finely chopped walnuts (optional)
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
  2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth.  Don’t over-stir or the muffins may get dry.  Scoop into muffin pans.
  3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Nutritional Information –

Servings Per Recipe: 12

Amount Per Serving

Calories: 187

  • Total Fat: 5.8g
  • Cholesterol: 31mg
  • Sodium: 275mg
  • Total Carbs: 32.3g
  • Dietary Fiber: 1.3g
  • Protein: 2.6g