Archive for Recipes

Have you Made your Zucchini Muffins?

www.reneesrevelings.com

If you have a garden, and you’re growing some zucchini, you need this recipe.  These muffins are so moist and yummy, I love baking them for breakfast. And they freeze well, and taste oh so good with a morning latte.  If you want a fresh muffin hurry on over, these generally don’t last too long at my house.

Ingredients

  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

The How To’s

And by the way you don’t need a mixer for this recipe.
  • Preheat the oven to 350°F.  In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if you’re adding them.

www.reneesrevelings.com

www.reneesrevelings.com

www.reneesrevelings.com

www.reneesrevelings.com

www.reneesrevelings.com

  • Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use your favorite cookie scoop or a small spoon distribute the muffin dough equally among the cups, filling the cups up completely.   You’ll notice I had enough batter left over to make a mini zucchini loaf.

www.reneesrevelings.com

www.reneesrevelings.com

  • Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.

www.reneesreveliongs.com

 

  • Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
  • While you’re waiting for the muffins to cool go and make yourself a coffee or a latte to wash them down with!

It’s so incredible to me that the zucchini comes from the garden plant with the biggest leaves, and can end up as a yummy and delicious treat.  Stay tuned for my next zucchini recipe.  I made some wonderful breakfast pancakes that did not require any syrup.  What’s your favorite recipe that requires your zucchini from the garden?

This recipe was found at simplyrecipes.com

Peach Crisp – A yummy summer treat.

 

Last week while Travel Man was home I made a Peach Crisp with fresh peaches of course.  This is a nice treat for my Travel Guy, as he really misses the home cooked meals when he is on the road.  I saw the recipe on my Facebook news, and it was a post from recipe.com.  This was a really delicious dessert.  A yummy summertime treat.  And just a little bit different because the crumbliness has graham crackers in it, and not so much oatmeal.  That made the crunchy crustiness extra yummy.

The Ingredients:

  • 1/4 c. sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • 7 cups 1/2 inch fresh or frozen peach slices (8 peaches – about 3½ lbs.)
  • 2 Tbsp. honey
  • 2/3 c. coarsely crushed graham crackers (5 squares)
  • 2/3 c. packed brown sugar
  • 1/3 c. all-purpose flour
  • 2 Tbsp. oatmeal
  • 1/4 tsp. ground cinnamon
  • 1/3 c. butter

The Directions:

1) Preheat oven to 375 degrees. 

2) For the filling; in a bowl stir together sugar, the 2 Tbsp. flour, and 1 tsp. cinnamon.  Add peaches and toss to coat.  If you are using fresh peaches peel and slice the peaches first,  and then coat with this mixture. 

3) Spread the peaches in a 2-quart rectangular baking dish.  Drizzle honey over peaches and set aside.

4) For the topping; in a bowl stir together crushed graham crackers, brown sugar, 1/3 c. flour, oatmeal, and 1/4 tsp. cinnamon. 

5) Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. 

6) Sprinkle topping evenly over the peach mixture.

7) Bake, uncovered, for 40 to 45 minutes or until topping is golden brown. 

8) Serve warm with you favorite vanilla ice cream on top.  Makes 8 servings.

Now go to the store or your favorite farmer’s market, get your peaches, and get your crisp on.  A nice summertime treat.  Enjoy!

Birthday Cheesecake – New York Style

For my son, Zach’s,  21st birthday he requested a cheesecake, a baked cheesecake,  the rich and yummy kind.  Well there’s no better recipe than a New York style cheesecake.  While at Sam’s Club doing my birthday party shopping I picked up a 3lb box of cream cheese. And lo and behold there was a recipe for New York style cheesecake right on the side of the box, so I did not have to go any further for the recipe. 

Gather your ingredients:

  • 1c. graham cracker crumbs
  • 3 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
  • 2½ lb. cream cheese, softened
  • 1 c. sugar
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 1 c. sour cream
  • 4 eggs
  • Fresh fruit or (1) can of pie filling for the topping

Then follow these simple directions:

  • Preheat the oven to 325º.  Find your silver 9-inch springform pan.  Look in the back of your cupboard, this is not one you use all of the time.  If you are using a dark, non stick pan reduce your oven temperature to 300º.
  • For the graham cracker crust: Mix crumbs, 3 Tbsp sugar,  and melted butter together in a small bowl with a fork.  The mixture will be crumbly.  Press the crumb mixture into the bottom of the springform pan, and a little bit should press up the sides of the pan.  About  ½ an inch up the side of the pan.  Bake this for 10 minutes.
  • Beat the cream cheese, 1 c. sugar, flour and vanilla with electric mixer on medium speed until well blended.  Add sour cream, mix well.  Add eggs, 1 at a time, mixing on low-speed after each just until blended.  Pour this mixture over the crust.
  • Bake 1 hour 10 minutes or until center is almost set.  Cool cake, and then refrigerate in the pan overnight to be sure the cheesecake is completely set.  To remove from the pan, run a knife or metal spatula around rim of pan to loosen the cake.  Top with fresh fruit or pie filling before serving. 

For the topping on this birthday cheesecake, the birthday boy requested fresh raspberries.  They are in season right now and were delicious.  You could also used a canned pie filling or any other fresh fruit of your choice.  This recipe make enough cheesecake to serve 16 slices.  It is a very rich cake, and will be all the rave at your next party.  If you haven’t made a baked cheesecake in a while this is a great “go-to” recipe for a yummy, delicious dessert.

**Photo credit to Elaine Zee for the lovely cheesecake pic.  Thanks Elaine!

Strawberry Cream Cupcakes

This recipe is from my neighbor at Maggie’s One Butt Kitchen. They look amazing and oh so summery! Enjoy.

Aggression Cookies

This recipe makes the yummiest little oatmeal cookies.  I had forgotten how much I like them, and how fun they are to make.  I got this recipe from my Mom many moons ago, and I’m not sure what the original origin of the cookies is.  I’m sure my Mom can help me out with that information.  For my baking session today, I had my helper with me from Camp Grandma.  My grandson, Evan of course.  These cookies are made to be mixed by hand.  You mix by hand to get rid of your stress and take out all of your “aggressions” on the cookies!  Here we go with the recipe.

 

Ingredients: 

  • 1c. brown sugar
  • 2 sticks margarine, softened
  • 1 tsp. baking soda
  • 2c. quick oatmeal
  • 1c. flour

Directions:

That’s all of the ingredients, just a 5 item recipe.  This is my kind of cookie.  Now, measure and place all ingredients in a large bowl.  Get ready, get set, go and  mix up all of the ingredients with your hands.  Take out your aggressions, and stress, until formed into a big glob of dough, with all of the dry ingredients mixed in.

Spoon dough by teaspoonfuls or with your favorite cookie dough scoop onto a baking sheet.  Bake at 350 degrees on ungreased cookie sheets for 8-10 minutes. These cookies bake fairly quickly so watch them carefully while they are in the oven.  Cool and enjoy with a chilled glass of cold milk.  This recipe makes 2-3 dozen cookies.

This is a wonderful recipe for a beginning baker.  A great recipe to get your kids into the kitchen for the first time.  As you can see by the pictures Evan had lots of fun mixing and mushing the ingredients together.  And the bonus was when he was done mixing there was no spoon to lick off, just his hands.  Of course I had to take over getting the dough onto the cookie sheets to bake while Evan “cleaned” his hands off.   A wonderful afternoon of learning and making messes here in the kitchen at Camp Grandma.

 

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