Welcome to our kitchen! Our goal is to create tasty kitchen concoctions and share them with friends and family. We hope you enjoy browsing through our favorite appetizers, breads, breakfasts, desserts, meals, and sides, as well as looking through general baking and cooking tips. Feel free to leave comments and suggestions of how to make these recipes even better. Enjoy!

Saturday, September 12, 2009

Zucchini Bread

Absolutely delicious! We used zucchini fresh from our garden. The zucchini bread turned out very moist and kept well until every last bit was eaten up! You can also use 1 C oil instead of 1/2 C oil and 1/2 C applesauce; when made with only oil, the outside becomes crispy and flaky.

3 eggs (beaten)
1/2 C oil
1/2 C applesauce
1 1/4 C sugar
1 tsp vanilla
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
3 C flour
2 C zucchini (shredded, drained)

1. With electric mixer, beat eggs, oil, applesauce, sugar, and vanilla.
2. Add in salt, cinnamon, baking powder, and baking soda.
3. Mix in flour 1/2 C at a time.
4. With spoon, stir in zucchini.
5. Pour into two loaf pans or muffin tin (greased).
6. Bake at 350 F for 45-55 minutes (30 minutes for muffins).

Peach & Blueberry Crumble

This fruity dessert is absolutely wonderful served with vanilla ice cream. Yum!

3 ripe peaches
1 pint blueberries
1/2 C brown sugar
1/3 C flour
1 C oats
1 tsp cinnamon
2 T butter
2 T canola oil

1. Pit and slice peaches.
2. Combine peach slices, blueberries, 1/4 C brown sugar, and 1 T flour in 9"x9" pan.
3. Mix until fruit is evenly coated.
4. In another bowl, mix oats, cinnamon, remaining flour, and 1/4 C brown sugar.
5. Stir in butter and oil. Blend until course and crumbly.
6. Sprinkle crumble overtop fruit mixture.
7. Bake at 400 F for 30-35 minutes or until fruit is bubbly.
8. Serve warm or at room temperature.

Serves 6-8.


We've found naan to be a great way to satisfy our craving for bread in the hot summertime when we don't want to turn on the oven. It's a perfect match with curry! When we have leftovers, we make them into mini flat bread pizzas by adding sauce, veggies, and cheese.

1 package instate dry yeast
1 C warm water
1/4 C sugar
3 T milk
1 egg (beaten)
2 tsp salt
2 tsp minced garlic (optional)
4 1/2 C flour
1/4 C butter (melted)

1. Disolve yeast into warm water. Mix until frothy.
2. Let sit for 5 minutes.
3. Sitr in sugar, milk, egg, salt, garlic, and flour (1/2 C at a time).
4. Knead dough.
5. Cover and let rise for 30 minutes.
6. Pinch off sections of dough and form into golf ball size balls.
7. Cover and let rise for 20 minutes.
8. With rolling pin, roll dough ball into thin circle.
9. Place on heated pan or grill.
10. While cooking, brush uncooked side of dough with butter.
11. When golden brown (2-3 minutes), flip to cook other side.
12. Brush cooked side with butter.
13. Continue this process until all dough is cooked.
14. Eat while warm.
15. Store leftovers in an airtight container and reheat.

Makes 12-15 pieces.