Breads

In a bowl, combine flour, cinnamon, baking soda, salt, nutmeg and baking powder.

In a separate bowl, beat together sugar, zucchini and egg.

Add oil and lemon peel and mix well.

Stir in the flour mixture and mix.

If you are adding nuts, add them now and mix again.

Pour into a greased loaf pan and bake at 350 degrees for 55-65 minutes.

Test center to see if done. Let cool completely before slicing.

Mix together the flour, cocoa, baking powder, baking soda, salt and cinnamon. 

In a separate bowl, mix sugar and oil.

Add into flour mixture and mix until blended.

Add in eggs, one at a time. 

Mix in vanilla and zucchini.

Slowly add in milk and stir. If you are adding nuts, add them in and mix.

Flour and grease bread pans.

This recipe makes 2 loaves. 

Bake at 350 degrees for about 60 minutes.

Test center with toothpick. It should come out clean.

Allow to cool in pans about 15 minutes, then turn onto wire racks to complete cooling.

You can dust with powdered sugar for a more elegant look.

Mix all ingredients in bowl.

Pour into greased pan.

Bake for 35 minutes at 400 degrees.

Grease a 12x15 pan.

Unroll one package of crescents rolls and fit into pan to form crust.

Beat together cream cheese, sugar, egg yolk and vanilla. Spread mixture over crust.

Roll out seconds crescent roll package and place on top of cream cheese layer.  Beat egg white and brush on top.

Sprinkle with topping and bake at 350 degrees for 30 to 35 minutes.

Grease a 12x15 pan.

Use one can of crescent rolls for bottom of pan.

Mix together the cream cheese, sugar, vanilla and egg yolk.

Spread mixture over crust.

Roll out second can of crescent rolls and spread over the cheese mixture.

Brush with beaten egg white.

Sprinkle with topping.

Bake at 350 degrees for 30 to 35 minutes.

Preheat oven to 350 degrees.

In a large mixing bowl, combine butter, sugar, vanilla, salt, cream cheese, and egg. Mix well.

Stir in baking soda and baking powder.

Add flour and stir until well combined.

Stir in chocolate chips.

Fill paper-lined or greased muffin cups 2/3 full.

Bake for 18 minutes or until done. Cool.

These muffins freeze very well. Just pop them into the microwave or toaster oven and they come out great.

Heat oven to 400 degrees.

Grease bottom of 12 medium muffin tins, or line with paper baking cups.

Stir milk, oil and egg in medium mixing bowl until blended.

Stir in sugar and Bisquick just until moistened.

Divide batteer among cups.

Drop 1 level teaspoonful fruit preserves in center of each cup.

Bake 13-18 minutes until golden brown.

Cool slightly, remove from pan.

Stir sugar and water in small bowl until smooth.

Drizzle on muffins.

Sift the dry ingredients together.

Beat the egg. 

Stir the egg, oil, pumpkin and milk into the dry ingredients quickly, leaving a few lumps.

Pour into a greased 8-inch square pan.

Bake at 350 degrees for 30 to 35 minutes,

Cool for 10 minutes.

Cut into squares.

In a mixing bowl beat eggs.

Gradually add sugar.

While beating, slowly pour in oil; add vanilla.

Combine dry ingredients; add alternately with sour cream to the egg mixture.

Gently fold in blueberries.

Spoon into greased muffin tins.

Bake at 400 degrees for 20 minutes.

Preheat oven to 375 degrees.

Lightly grease a 9x5 loaf pan.

In a large bowl, mix together flour, sugar, baking powder, salt and cheese.

In a second bowl, beat together egg, milk and oil.

Stir the flour/cheese mixture into the egg/oil mixture, stirring until moistened.

Pour batter into loaf pan.

Bake about 35 minutes, until a toothpick inserted into the center of the loaf comes out clean.

For a variation, substitute some parmesan cheese for the cheddar cheese.