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.


share.eat.repeat.

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.

share.eat.repeat.


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.

share. eat. repeat.


basically verbatim from a Sugar Plum recipe.