Zucchini Bread

Ingredients
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups peeled & shredded zucchini
3 tsp vanilla
3 cups flour
1 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1 tsp baking soda
1/4 tsp baking powder
1 cup chopped walnuts


Procedure
Preheat oven to 325 degrees. Beat eggs. Add oil, sugars, zucchini and vanilla. Mix lightly until well combined. Stir in flour, salt, cinnamon, nutmeg, ground ginger, baking soda and baking powder. Mix in chopped walnuts and pour batter into two well-greased loaf pans. Bake 1 hour. If bread is still gooey in the middle, bake for another 10 minutes.


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Chocolate Covered Coconut Macaroons

Ingredients
14 oz package sweetened shredded coconut
¾ cup sugar
¾ cup egg whites (about 5 large eggs)
1 ½ tsp vanilla
¼ tsp almond extract
8 ounces semisweet chocolate chips
¾ cup cream

Procedure
In a large saucepan, combine shredded coconut, sugar, and egg whites. Stir until well combined. Cook over medium-low heat, stirring regularly, about 12-15 minutes, until the mixture no longer looks creamy, but is pasty and sticky. Do not cook until dry. Remove from heat. Mix in vanilla and almond extract. Spread mixture onto large baking sheet lined with waxed paper. Refrigerate until cold, about 30 minutes.

Preheat oven to 300 degrees. Grease baking sheet, and scoop coconut onto baking sheet using a ¼-cup measuring cup. Pack the coconut mixture into domes, you should have about a dozen. Bake the macaroons until golden, about 30 minutes. Transfer to a rack and cool.

Place chocolate chips in a medium bowl. Heat cream in a small saucepan until very hot but not boiling. Remove from heat, and pour cream over chocolate. Whisk chocolate and cream until smooth and chocolate is thoroughly melted. Set cooling rack holding cookies over baking sheet and spoon glaze over macaroons, covering them almost completely and allowing chocolate to drip down the sides. Leftover glaze can be refrigerated. Refrigerate macaroons until glaze sets, at least 2 hours. Transfer to an airtight container, and refrigerate or freeze.

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basically verbatim from an Orangette recipe.

Delicious Cherry Pie

Ingredients

For the Crust
2 cups flour
2 Tbs sugar
1/2 tsp salt
12 Tbs cold butter, cut into small pieces
4 Tbs shortening
6 Tbs ice water
1 egg yolk
1 Tbs milk

For the Filling
1 1/2 lbs. fresh cherries, stemmed, pitted, halved (I used a mixture of dark Lambert and light Royal Ann cherries)
1/4 cup sugar
1/4 cup brown sugar
2 1/2 Tbs cornstarch
2 tsp vanilla
1/4 tsp cinnamon
1 Dash nutmeg


Procedure
For the crust, in a large mixing bowl, stir together the flour, sugar, and salt. Work the butter and shortening in with your fingers, until the mixture resembles coarse bread crumbs. Sprinkle in ice water, 1 Tbs at a time, stirring gently with a fork after each addition, adding only enough ice water to form a rough mass. Do not add more than 6 Tbs. Divide the dough in half, and pat each half into two smooth, flattened disks. Wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 375 degrees F.

For the filling, in a large bowl, combine cherries, sugar, brown sugar, cornstarch, vanilla, cinnamon, and nutmeg. Stir well to combine.

To assemble pie, roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9-inch pie plate (other half of dough should remain in the refrigerator until needed). Using a slotted spoon, so as not to include too much liquid, scoop the cherries into the pie plate over the crust. Roll out the second pie dough round, and fit it over the top of the cherries. Trim off the excess dough, and make the crust look all pretty. Cut some vents into the pie dough. Whisk together egg yolk and Tbs milk. Brush the yolk mixture evenly over dough.

Bake pie for 65-70 minutes, or until crust is golden brown. If your crust or your crust edges starts to brown too quickly, cover with foil.

Cool pie on a wire rack, to room temperature, before slicing.

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basically verbatim from a Sugar Plum recipe.

Triple Chocolate Cheesecake

Ingredients For the crust
1/4 cup butter, softened
1 1/2 cup Oreo crumbs (about 20 cookies)

For the filling
3 8oz packages cream cheese, softened
1 cup sugar
2 Tbsp cornstarch
3 eggs
1/2 cup sour cream
1 Tbsp vanilla
4 oz milk chocolate
4 oz white chocolate
4 oz dark chocolate

For the glaze
3 oz bittersweet baking chocolate
2 Tbsp butter or vegetable oil

Procedure
Preheat oven to 350 degrees and place a sheet of tinfoil on oven rack to catch any drips. Grease 9-inch springform pan. In a small bowl, rub butter into cookie crumbs until well combined. Press into bottom of springform pan. Bake 8-10 minutes until set. Set aside to cool and reduce oven to 300 degrees.

In a large mixing bowl, beat together cream cheese, sugar and cornstarch on medium speed until smooth. Reduce to low speed and beat in eggs one at a time, sour cream, and vanilla. Divide batter evenly between three medium bowls (about 2 cups each). Melt chocolates separately, and stir each chocolate into a different bowl of batter. Spread dark chocolate batter onto crust, smoothing out all the way to the edge. Next spoon on the white chocolate batter and carefully spread to the edges without mixing with the layer beneath. Finally, spread the milk chocolate layer on top, smooth.

Bake for 1 hour 15 minutes or until set, center will jiggle slightly. If cake has not pulled away from the sides of the pan, run a knife around the edge of the pan to release cheesecake. Cool in pan on a wire rack, then cover and refrigerate for at least 4 hours (up to two days).

For the glaze, combine chocolate and butter in a small saucepan over low heat until completely melted, stirring occasionally. Remove from heat and let cool 15 minutes. Remove sides of pan from cake, and spread glaze over top of cheesecake. Refrigerate until glaze is just set and serve. If chilled longer, let stand at room temperature 30 minutes before serving.

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from a Woman'sDay recipe.

Vegan Cornbread

Ingredients
2 Tbs ground flaxseed
6 Tbs water, boiling
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 cup soy milk
1/4 cup vegetable oil

Procedure
Preheat oven to 425 degrees. Combine ground flaxseed and boiling water in a small bowl. Stir, and set aside. In a mixing bowl, mix dry ingredients until well combined. Add flaxseed mixutre, soy milk, and oil. Stir until just combined. Pour into greased 8-inch square baking dish. Bake for 20-25 minutes or until a tester comes out clean.



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Adapted from a RecipeZaar recipe.

Healthful Chocolate Oatmeal Raisin Cookies

Ingredients
2 eggs, lightly beaten
6 Tbs agave nectar
2 Tbs honey
4 Tbs vegetable oil
2 tsp vanilla
1 cup whole wheat flour
2 Tbs ground flaxseed
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/2 cup oats
1 cup raisins
chocolate chips (optional)


Procedure
Preheat oven to 375 degrees. In a mixing bowl, combine eggs, agave nectar, honey, oil, vanilla, flour, flaxseed, baking soda, baking powder, salt and cinnamon. Stir. Add oats, raisins, and optional chocolate chips. Mix until combined.
Dollop onto greased baking sheet. Bake for 9-12 minutes.

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Adapted from a recipegirl recipe.

Chocolate Banana Muffins

Ingredients
1 1/2 cups sugar
3/4 cups butter
3/4 tsp salt
1 1/2 tsp baking soda
5 Tbs boiling water
3 eggs
6 bananas mashed
1 banana chopped
3 cups flour
1 1/2 cups chocolate chips
1 1/2 cups oats
4 Tbs cinnamon
1 1/2 oz unsweetened baking chocolate, cut in the smallest pieces as you can manage
1 Tbs vanilla

Procedure
Preheat oven to 350 degrees F. In large bowl cream together sugar butter and salt. Add eggs and mix. Dissolve baking soda in boiling water and add to bowl. Stir in bananas. Stir in flour. Add oats, chocolate chips, chopped chocolate, and cinnamon. Spoon into greased muffin pan, bake until toothpick comes out clean and edges brown.

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