Chocolate Zuchinni Bread

CHOCOLATE ZUCCHINI BREAD
From TWFD

- 3 squares unsweetened chocolate
- 3 C flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 3 C sugar
- 1 1/2 C Canola oil
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 3 C grated zucchini (squeeze water out)
- 1/2 C sour cream

Preheat oven to 350 degrees. Melt chocolate and let cool. Sift dry ingredients. Beat eggs, add in sugar, oil, chocolate, and extracts. Fold in dry ingredients. Fold in zucchini, and sour cream. Bake in poled bundt or 10" tube pan for 1 hour and 15 minutes.

Lasagna Alfredo Roll Ups

Lasagna Alfredo Roll Ups

8 servings

INGREDIENTS :
8 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach (I chop fresh)
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 oz. Alfredo-style pasta sauce (I now use half Alfredo/half marinara for more flavor, less fat)
1 cup shredded mozzarella cheese

(I also add a little cooked and shredded chicken to each roll)

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. (It helps to pat noodles dry with paper towel before spreading the filling and rolling up)
Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees.

Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle (and add a bit of shredded chicken if desired) Roll up each noodle from the short end, jelly-roll style.
In a 9x13 inch baking dish, spoon about 3/4 of the Alfredo (or marinara/alfredo mixture) sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Enjoy!

Laura's chocolate chip cookies

CREAM:

2 cups butter or margarine
2 cups sugar
2 cups brown sugar

ADD:

4 eggs

Mix well and ADD:

5 cups oatmeal
2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
4-1/2 cups white or wheat flour
2 cups chocolate chips

Mix well then scoop onto ungreased cookie sheet and bake at 400 degrees for 8-9 minutes ONLY...don't over cook. Remove from oven but leave cookies on tray for another 2-3 minutes. Then remove to cooling racks to cool completely.

I usually use a size 80 cookie scoop to make these. (It's like an ice cream scoop, but for cookie dough) You used to have to buy cookie scoops at specialty kitchen stores but now you can even get them at Target! When you're making large batches, it makes it go a lot faster to use a scoop.

These cookies made me quite famous in college among the male freshmen population at Deseret Towers. In fact, these cookies probably accounted for a good number of dates I was asked out on. Boys actually used to offer to pay me to make these for them so I guess that's a pretty good endorsement of how yummy they are.

Cinnamon Butter

1/2 pound butter, softened
3 Tablespoons of cinnamon
1/2 pound of powdered sugar

Mix well with an electric mixer. Store in airtight container and keep refrigerated. This recipe yields about 16 ounces.

This cinnamon butter, on home made bread, is better than a V.G.'s Donut!! If you're going to make my home made bread, you just have to make this too! At Christmas, I gave loaves of bread with little jars of cinnamon butter. It was a hit! This stuff is awesome!

Mom's Whole Wheat Bread

Place in measuring cup:

2/3 cup oil
2/3 cup honey
2 Tbl. Salt

Place in another measuring cup:

1/2 cup warm water
Crushed or dissolved 1000 mg Vitamin C (Optional - ascorbic acid conditions dough)
1 Tbl. sugar
2 Tbl. yeast

Mix in Bosch Bowl with lid:

5 cups hot water from tap
7 cups wheat flour
1 cup oatmeal (Optional - adds nutrition and texture)
1 cup non-fat dry powdered milk (Optional - adds nutrition and rotates dried milk supply)

Add: Oil, honey and salt mixture and mix well.

Add: Yeast mixture (yeast should be nice and bubbly and rising in cup), mix well.

Add: 5-6 more cups of wheat flour, (or white if you want half wheat, half white bread). Knead for 3 minutes then check to see if the mixture is pulling away from sides of bowl. If not, add more flour a little at a time until it starts pulling away.

Knead 10 more minutes.

Dump dough out on oiled surface and let dough rest 5 to 10 minutes.

Oil hands and form into 5 loaves, (0r 10 small). (There are 3 sizes of bread pans, small, med. and large. Use the small or medium pans, not large) LET RISE UNTIL DOUBLE IN SIZE.

Bake at 350 degrees for 40 minutes. Turn out on rack and cool. (I always put my pans in a non-preheated oven and then turn it to 350 and bake for 40 min. They continue to rise while it's preheating and they come out perfect every time.) My Mom used to rub butter on the top right when it came out so the loaves look pretty and shiny on top.

This bread is one of my major comfort foods. My Mom made this ALL the time when we were growing up. She always made it on general conference weekend and that's a tradition that I've continued with my kids. Because the recipe makes so much, it's great to eat a few loaves and give some away. It also freezes well. AND once again, look how many food storage items it rotates. You gotta love it!! Oh, this is HEAVENLY with cinnamon butter on top. I will include the recipe.

Fantabulous Flapjack Mix

COMBINE:

4 cups quick cook oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup brown sugar
1 cup non-fat dry milk
3 Tbls. baking powder
2 Tbls. cinnamon
2-1/2 tsp. salt
½ tsp. cream of tartar

Stir all ingredients together in a large bowl; place in an airtight container until ready to use. (This makes enough mix for FOUR batches of flapjacks. Our family eats a double batch)

TO MAKE 'EM:

2 eggs, beaten
1/3 cup oil
2 cups Flapjack mix
1 cup water

Blend together eggs and oil; stir in Flapjack mix and water alternately. Pour 1/4 cup batter on lightly oiled hot griddle. Cook until bubbles form on top of pancake. Turn and cook on other side until golden.

This is another fabulous recipe that everyone (even the picky ones) love! We make it all the time and look how darn many food storage items it rotates. Ashlin took these to her class for a school project on something the pioneers would have eaten and her class went CRAZY for them (her words). My kids will even eat them plain the next day as a snack. Oh, by-the-way, I store the dry mix in my fridge once again, because I was told the whole wheat flour preserves its nutrients better when frozen or refrigerated.

A Flapjack In A Sack - A Perfect Present for a Rise-n-Shiner.

Prepare Fantabulous Flapjack mix and seal in a food storage bag. Now if you really want to be "Martha-like", sew 2 bright kitchen towels (or whatever fabric) together to make a sack. Sew the 3 sides together and leave the top open and slip the flapjack mix bag inside! Tie the sack shut with a ribbon, and add an instruction tag. To make a cute gift, you can add a flapjack flipper, a wire whisk, some syrup...you get the idea.

Whole Wheat Snickerdoodles

Whole Wheat Snickerdoodles

1 cup oil (I use Canola)
1 1/2 cups brown sugar
2 eggs

Mix thoroughly.

Add:

2 3/4 cup whole wheat flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Roll into balls and roll in cinnamon sugar. Bake on ungreased cookie sheet for 8-10 minutes at 400 degrees.

These are SERIOUSLY yummy and every time I make them, someone asks for the recipe. As cookies go, they're pretty healthy and you can rotate all those cans of wheat!! If you don't have a wheat grinder (bummer), you'll just have to buy whole wheat flour at the store (which I'm told has far less nutrients than fresh ground). Oh, I also learned that you should store any excess ground wheat flour in the freezer to help preserve nutrients.