Ingredients: 3 Eggs 1/2 C Applesauce 2/3 C Brown Sugar 3 C Shredded Zucchini 2 C All Purpose Flour 1 C Whole Wheat Flour 1/2 C Oil 3 Tsp Vanilla 1 C White Sugar 1 Tsp Salt 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1 1/2 Tsp Cinnamon 1/4 Tsp Nutmeg 1 Pint Blueberries Directions: Preheat the oven to 325 Degrees. Grease two 9×5 inch loaf pans with baking spray. Lightly dust with flour (tap out excess) Combine grated Zucchini, eggs, oil, applesauce, vanilla, & sugar In another bowl combine dry ingredients (flour > nutmeg) Toss blueberries with 2 tsp of the flour mixture (prevents them sinking) Add flour mixture to zucchini mixture, stirring until just combined. Fold in the blueberries Pour the batter into pans and bake for 60 to 80 minutes, or until loaves are golden brown and a toothpick inserted into the center comes out clean. Allow loaves to cool in the pan for 20 Minutes, then run a knife around the edges and turn[...]
Ingredients: 2 T Unsalted Butter 1/2 C Chopped Sweet Onion 2 Tsp Curry Powder 1 1/2 C Basmati Rice 1/2 C Wild Rice 1 Cinnamon Stick 4 1/2 C Chicken Stock 1/2 C Dried Apricots, cut into pieces 1/2 C Dried Pitted Cherries 1/2 C Sliced Almonds Directions: In saucepan over low heat, melt butter. Add onion and saute until golden, about 5 minutes. Add the Curry Powder, stir to blend. Stir in the basmati rice, wild rice, and cinnamon stick. Cook, stirring, for 2 minutes. Add the stock, apricots and cherries and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low, cook until the rice is tender, about 55 minutes Remove from the heat and let stand covered for 10 minutes. Meanwhile, in a small, dry fry pan over medium-low heat, toast the almonds, stirring constantly, until golden, about 3 minutes. Remove from heat. Spoon the pilaf into a warmed serving bowl, discarding the cinnamon stick. Sprinkle with the toasted[...]
Ingredients 3/4 C Oat flour 1 C All-Purpose Flour 2 T sugar 2 Tsp Baking Powder 3/4 Tsp Kosher Salt 3 T Butter, Melted and Cooled Slightly 1 1/4 C Milk 1 C Cooked Oatmeal 1 T Molasses or 1 T Honey 2 Large Eggs Directions: Whisk the first FIVE ingredients together in a large bowl. In a smaller bowl, whisk the other ingredients until thoroughly combined. Gently fold the wet ingredients into the dry ingredients (Use a light hand) Heat a cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Rub the pan generously with butter. Working quickly, dollop 1/4 cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden brown, about 5 minutes total.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris ut tellus vehicula urna semper tristique. Ut iaculis dui elit. Integer posuere vulputate nisi, sit amet lacinia lacus viverra a. Phasellus vestibulum nulla a quam luctus, vitae auctor felis posuere. Donec viverra auctor velit ut ullamcorper. Vestibulum consequat turpis ac sem eleifend placerat. Duis egestas ultricies finibus. Fusce in tellus aliquam purus ornare egestas eu vel sem. Praesent interdum justo a odio efficitur feugiat. Vestibulum bibendum, tellus non suscipit aliquam, massa ex hendrerit quam, quis pretium turpis quam ut massa. Curabitur justo ipsum, condimentum id tristique a, efficitur et arcu. Donec finibus justo ut scelerisque semper. Vivamus facilisis porta lectus, ac pretium turpis luctus nec. Ut auctor semper sem sed fermentum. Praesent lobortis odio sit amet ipsum tincidunt, ut elementum lacus aliquam. Vivamus congue lectus dui, et pulvinar leo luctus eget. Aenean nec turpis vel augue vulputate pellentesque. Quisque vitae semper nisl, sed viverra leo. In quis est lacinia, sodales neque at, aliquet sem. Cras volutpat finibus augue quis varius. Morbi[...]