July 5, 2010

Ella’s Kitchen

Summertime and salads! Last month we had recipes for various light fares. How about adding some good homemade bread to finnish the meal? Bobbi has many to choose from. Remember, you can bake small loaves on the days when it is cooler. Then just freeze the breads. Take out and thaw just what you need for the serving.


Bobbi’s Bounty From the kitchen of Bobbi Dodd…..
Now a Bettendorf resident, Bobbi was raised in Oklahoma and lived most of her adult life in California. She brings to you recipes of Oklahoma down-home cookin’ with a California cuisine flair. Here is a sampling of some of her favorites.

Zucchini Bread

1 C unbleached flour
1 C whole wheat flour (preferably finely milled)
2 1/2 tsp double-acting baking powder
1/2 tsp baking Soda
1 T cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/4 C honey
1/4 C canola oil
2 large eggs, lightly beaten
1 tsp. vanilla
3/4 C yogurt
1 1/2 C grated Zucchini
1/3 C chopped pecans, toated lightly

Preheat oven to 350 degrees. Oil a 5/9 inch loaf pan.
Sift together all dry ingredients and set asside.
Beat together honey and oil until well combined.
Add eggs and blend thoroughly. Stir in vanilla and yogurt. Stir in dry ingredients, mixing thoroughly but gently.
Add zucchini and pecans. Pour into loaf pan.
Bake for 45 minutes.
Let cool completely before slicing.

Do Ahead Bran Muffins

1 C boiling Water
3 C All Bran or Bran Buds
1/2 C Crisco
1 1/2 C sugar
2 eggs
2 C buttermilk
2 1/2 C flour
2 1/2 tsp soda
1/2 tsp salt

Pour boiling water over 1 cup bran and let stand until cool. Cream Crisco and sugar, add eggs and buttermilk and cooled bran. Add dry engredients and remaining bran. Bake 400 15 to 20 minutes.Batter keeps in refrig up to 1 month
Dates, nuts, raisins etc can be added just before baking.

Canadian Banana Bread

1 C brown sugar
1/2 C margarine or butter
1 tsp. vanilla
3 large ripe bananas, mashed
2 eggs, well beaten
2 C sifted whole wheat flour
3 tsp. baking powder
1/2 tsp salt
1/2 C chopped nuts

Cream sugar and margarine. Add vanilla and mashed bananas, then eggs. Sift dry ingredients together twice and add to creamed mixture. Add nuts. Pour into one large or two small loaf pans and bake 1 hour at 325-350 degrees.