Recipes

ZUCCHINI BREAD
2 1/2 c FLOUR
1/4 t baking posder
1 t salt
2 t baking soda
2 t ground cinnamon
3 eggs
1 C veg oil
2 C granulated sugar
2 t vanilla extract
2 cups grated/shredded zucchini
1 C chopped nuts
In a medium bowl sift together flour, baking powder,baking soda, salt and cinnamon. In a large bowl add eggs, oil ,sugar and vanilla. Beat well.Add zucchini, dry ingredients and nuts. MIX WELL. Grease/flour pans. Bake at 325 degerees for about 50 min. in 4 7 1/2 X 3 1/4 X2 1/4 inch pans or two loaf pans.
ENJOY!!!









Crescent Cheese-filled Coffeecake


Ingredients:
2 packages Pillsbury Crescent dinner rolls
2-8oz Philadelphia Cream cheese packages
1 teaspoon vanilla
1 egg yolk
2/3 cup sugar


Topping:
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter

Instructions:
Butter 9X13 inch pan. Cover bottom of pan with one entire package of crescent rolls (push together sections to make one piece). Should just roll out to be one big piece.

Filling: Whip together cream cheese, egg yolk, vanilla and sugar. Spread filling on top of crescent rolls. Cover filling with other package of crescent rolls. Melt butter and brush on cover crescent roll. Mix sugar and cinnamon in a bowl and sprinkle over top. Bake at 350°F for 20-25 minutes. Let cool before serving.

Lighter Options:
You can use reduced fat crescent rolls and reduced fat cream cheese. (I wouldn’t suggest fat free cream cheese)

You can eliminate the melted butter, and use the remaining egg white as a wash on the crust.

You can eliminate the sugar and cinnamon on the crust…use the egg wash only, and after baking and cooling the coffee cake, sprinkle the top with powdered sugar.

Although I haven’t tried it, I think you could sprinkle berries (raspberries or blueberries) over filling before adding the top crust.

Bon Appetit!


Hummus

1/4 cup Tehini sauce
1/3 cup lemon juice (fresh)
1/3 to 1/2 cup warm water (or less)
1 clove garlic

Mix in food processor/blender until smooth. With machine running, gradually add:

1 pound can chickpeas, drained
1/2 tsp salt

Serve with pita wedges.

PISTACHIO CAKE (It is green-nice and festive)

1 box of white cake mix (without pudding in it- Duncan Hines classic works good.
2 box of pistachio pudding- any kind but sugar free
5 eggs
1/2 C water
1/2 C oil
1/2 C milk
Combine and mix on hight for two minutes. Pour into greased and flowered pan.
Makes enough for one large loaf pan- or 2-3 small loaf pans or one large bundt pan
Bake at 350 degrees for one hour or till toothipick comes out clean.
Sprinkle with powdered sugar.