I love a good quick bread. I have always had issues with yeast and getting regular breads to rise, so quick breads are my bread and butter. 🙂
While looking around for recipes for Yule dinner, I found this one. I tweaked it a little, of course, and it turned out really tasty! The Man loved it to and it used up the zucchini I had too much of!
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Raspberry Zucchini Bread
Instructions
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Grease/flour loaf pan (9x5)
Blend flour, baking powder, and salt.
In a separate bowl, beat eggs well. Add oil and sugar, mixing well until combined. Add milk, lemon jouise, and zest; mixing well.
Gently mix in zucchini until evenly distributed.
Add dry ingredients to wet. Mix well.
Fold in raspberries. Pour batter into loaf pan.
Bake for 45 minutes or until toothpick comes out clean. Cool in pan for 10 minutes before removing from pan and cooling on rack.
This is one of my most oft requested cookie when I go to a group function. Or for a very special friend who absolutely loves them and steals them whenever he can. 🙂
I like the fact that the are simple to make, tasty, and still semi-soft compared to ginger snaps. I’m not a fan of overly hard cookies and as long as I don’t over bake these, they turn out perfect!
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Ginger Cookies
Some of the best you'll ever have!
Instructions
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Cream butter and sugar until smooth.
Beat in egg and molasses.
Add flour, ginger, cinnamon, baking soda, and salt.
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Roll balls into sugar and place on cookie sheet.
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Quick breads are great – no need to fuss with yeast or rising! More dense than regular yeast bread, but super tasty and filling! This particular recipe calls for the addition of savory ingredients, but the basic recipe is the same. You can pretty much add whatever you like, compensating for anything that has extra moisture in it.
The original recipe that I found on Pinterest called for less bacon and chunks of cheddar. I much prefer more bacon (always) and prefer using shredded cheddar to get a more thorough flavor throughout the bread.
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Irish Soda Bread
Instructions
Preheat oven to 400. Line baking sheet with parchment paper and sprinkle with a little bit of flour
Sift together flour, salt, baking soda, pepper, and sugar. Stir together.
Add in cheddar cheese, bacon, and green onion. and mix.
Add in buttermilk and mix.
Sprinkle a bit of flour onto a solid surface and knead the dough until it holds together well, about 2 minutes.
Form into loaf and place on prepared baking sheet. Using a serrated knife, slice crossways into the top of the loaf.
Cook for 25 minutes. You'll know it's done when it is light brown in color and sounds hollow when you tap on it.
A while back, I tested out Paula Deen’s recipe for potato soup. Yeah, not great. Since then, I’ve been testing several different recipes and found one that I really enjoy. And yes, I’ve tweaked it a bit. 🙂
I make this in our crockpot and it dishes up more than enough servings for a family. You can also make this up and then freeze portions in quart freezer bags. I did this recently, when I made a huge pot in our bigger crockpot. It’s about winter here now, so having readily available, homemade soup is a good thing!
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Potato Soup
Instructions
With your reserved bacon drippings in large fry pan, saute the onions until translucent.
Add flour, stirring to prevent lumps.
Add chicken stock a cup at a time, stirring constantly to prevent lumps and it will thicken as you add them all.
Once all the stock is in, reduce heat to simmer. You can add the potatoes at this time OR use crock pot, put potatoes in crock pot with the thickened stock.
Add all the seasonings and bacon. Let simmer for about 10 minutes - do not let it boil.
