Egg Nog Loaf

Well, it's that time again for holiday baking and adding a few extra pounds to your waistline! This lovely recipe was submitted by my dear friend Karen in Canada. I swear this woman is trying to make me fat!

Ingredients:

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cups flour (all purpose)
2 tsp baking powder

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Directions:

Preheat oven to 350 degrees. Grease bottom of bread pan with cooking spray. Beat eggs, add sugar, eggnog, butter, rum and vanilla and blend well. Add flower, baking powder and nutmeg and stir until just moistened. Pour into greased pan (you actually will need to use a spatula to get it out of the bowl). Bake at 350 degrees for 45 minutes. Cool in pan for 10 minutes. Remove from pan, and allow to cool another 10 minutes before slicing. Serve with butter (homemade tastes best!)

Enjoy!

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The EASIEST Cornbread

Ok, raise your hands if you've ever had DRY.ASS.CORNBREAD!

My poor grandmother's cornbread would be the standard joke at the dinner table anytime she ever made it. It tasted good, but it was like eating sand paper...hell, forget the paper...it was like eating SAND! It was dry and it crumbled when you tried to cut it with a knife.

The woman I got this from would NOT release this recipe to me for YEARS - like it was some kinda military secret or something. She also kept it from her own family members who raved about it. Her son brought this to work for our annual Thanksgiving Pot Luck at my old job and it became an instant hit. When he turned in his resignation, I begged him to BEG his mother (on my behalf) for this recipe...so I could keep up our cornbread tradition for the pot luck!

I almost choked on my morning coffee when he came back to work with it...GOD BLESS JIFFY and William Lee's mom!! HAHAHAH!!!

Ingredients:

2 boxes of Jiffy Corn Muffin Mix
2 eggs
2/3 cup milk
1/2 cup butter (or margarine)
1/2 cup sugar
1 can of cream style corn

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Directions:

Heat oven to 400. In a large mixing bowl combine the Jiffy, eggs, milk and cream corn. Melt the butter and fold into the mixture. Spray a 9 x 13 baking dish with cooking spray (I like the butter flavored one for baking). Pour the mixture into the prepared baking dish and let sit for about 5 minutes to allow the batter to peak.

Bake for approximately 25-27 minutes until the top is slightly browned.

Not only is this giving you a moist and cake-like quality, it tastes GREAT!! Add a little honey butter on the side and you've got a fantastic meal partner! Enjoy!

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Pumpkin Zucchini Bread - Holiday Special

Happy Halloween!

So upon the request of your children, you ran out and got this GREAT BIG pumpkin to carve...now what? You clean out the guts of the pumpkin - you've got the meat of the pumpkin and the seeds. Don't toss them out! Make something out of it! Waste not, want not - right?

Combine Pumpkin (your favorite fruit) and Zucchini (which you have more than you know what to do with) into a bread recipe. The result is a splendid Pumpkin Zucchini Bread that everyone will enjoy. Pumpkin Zucchini Bread is high in minerals and vitamins.

This recipe yields two loaves of Pumpkin Zucchini bread. Yes, it will go quickly! Of course, if you didn't run out and buy a pumpkin, you can always buy it in a can!


Ingredients:

3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
1 can pumpkin (or about 10 ounces of pumpkin puree)
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour (or try Pumpkin Flour)
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves
1 cup chopped or ground walnuts (optional)

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Directions:

Preheat oven to 350 degrees. Grease and flour two bread loaf pans with cooking spray. Mix eggs, sugar and vanilla in a bowl. Stir in pumpkin puree and butter(or margarine). Mix flour, baking soda, and spices in a separate bowl. Stir dry ingredients into the first bowl containing the egg mixture. Stir in the shredded zucchini. Stir in nuts, if you are using them. Divide the batter into the two bread loaf pans. Bake in the preheated oven for 45 to 50 minutes.

Test bread with a knife or a toothpick to see if it is done. Insert the knife into the bread . If it doesn't come out clean, bake for an additional 5 minutes and re-test. Remove the bread from the oven and let set for ten minutes. Remove the bread from the pan, and place on a wire rack to cool.

Mmm Mmm good!!

Enjoy!

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