Zucchini Bread

This is the recipe for zucchini bread that my mom always made from the garden zucchinis.

1 1/2 cups flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp baking powder
1 cup sugar
1 cup shredded zucchini
1 egg
1/2 cup vegetable oil
1/4 tsp shredded lemon peel or 1/8 tsp lemon juice or extract
1/2 cup walnuts

Mix sugar, egg, oil, until blended. Add lemon and zucchini and mix well. After sifting dry ingredients together. Add into wet ingredients until well mixed. Fold in walnuts.

Bake in bread loaf pan at 350 degrees for 50 minutes to an hour or until thoroughly cooked through.

Multi-grain Blueberry Muffins

I created this recipe by tweaking a couple of other recipes. The flour quantities are estimates. I actually put red wheat and oats into my wheat grinder together, and I estimated that I put twice as much wheat in as oats. I got about 3 cups of the mixture and just used white flour for the 4th cup. It should be pretty close. Also, I originally used 1.5 cups of sugar, but I think it was a little bit too sweet still, so I would reduce the sugar to 1 cup. I also think you could put more blueberries in than I did. You could probably put in as much as 3 cups of blueberries if you like more fruit in the muffins. I baked the muffins for the full 25 minutes, and the oven was definitely up to heat when I put them in.

Multi-grain Blueberry Muffins

1 c butter, softened
1 c sugar
2 teaspoons vanilla or a splash of pure Mexican vanilla
4 eggs
1 c milk
1 Tbsp + 1 tsp baking powder
A pinch of salt
1 c white flour
2 c whole wheat flour
1 c oat flour
2 c frozen blueberries

Beat butter, sugar, and vanilla together until well-mixed and smooth. Add eggs and milk and beat into mixture. Dump in flours and sprinkle baking powder and salt. Mix all together with beaters or a spoon until well-mixed, but not over-mixed. Fold in blueberries.

Spoon mixture into cupcake wrappers in a cupcake tin. Bake at 375 degrees for 20 - 25 minutes or until golden brown. Makes 24 - 28 muffins.

Stuffing

This stuffing would usually go right into the turkey.

Stuffing from Mom

1 Box of stuffing
Turkey giblets, cut in small pieces
1 egg
Sauteed yellow onions and celery

Make a box of stuffing according to directions. Add some of the turkey giblets, 1 egg, and sauteed onions and celery. Stuff into the turkey and cook with the turkey according to directions on the turkey. Spoon out of the turkey, into a serving dish, and enjoy!

Feather-light Rolls

Watching Mom prepare these rolls is one of my earliest and most treasured memories in the kitchen as a child. This recipe is perfect for children who want to help out a little in the kitchen (during the rolling) and made an appearance at most Thanksgiving and Christmas dinners that I can remember. Of course, I am excepting that Christmas spent in China on a train when we had mandarin oranges and Digestives (crackers) for dinner.

We would typically use the leftover rolls for turkey sandwiches for days after Thanksgiving. I personally love these rolls heated up with butter or with butter and honey.

Feather-light Rolls from Mom (The origins of this recipe were from Grandma Althea, but I think it actually came through Uncle Clawson's mother.)

Makes 32 rolls

1 Tbsp dry yeast or 1 yeast cake
1 Tbsp sugar
1 c scalded milk
1/2 c sugar
1/2 c melted butter
3/4 tsp salt
3 well-beaten eggs
3 1/4 to 4 c sifted flour

Put 1 Tbsp sugar and dry yeast in 1/3 c water. Add lukewarm milk. As the yeast starts to work, add sugar, butter, salt and eggs. Mix thoroughly. Add flour until the dough is soft, yet stiff enough to knead. Cover and allow to rise for 5 to 6 hours. (This can be made the night before and left in the refrigerator or other cool place overnight. Pull it out early enough to let it get warm and rise.)

Place dough on bread board and knead. To make butter-horn rolls, divide the dough in half and roll out each half as nearly round as possible and about 1/4 inch thick. Cut as one would a pie into 16 pieces. Beginning at the broad end, roll each section loosely to the small end and pinch the end down. Put on buttered trays. Let rise until very light, 4 to 6 hours.

Bake rolls at *375 degrees for about 20 minutes or until golden brown.

*At a high altitude, bake at 350 degrees for about 16 minutes.

Swedish Pancakes

I decided to start with this one because it represents how I feel about the recipes. I want our traditional recipes to be handed down to next generations and to not lose them, just because we live apart from each other.

Swedish Pancakes from Great-grandma Hulda

2/3 c powdered milk
1/3 c water
3 Tbsp sugar
1 egg
1/8 tsp salt
2/3 c flour
2 Tbsp vegetable oil
1 c water

Blend together powdered milk, water, and sugar. In a separate bowl blend together the egg, salt, flour, oil, and water. After each have been sufficiently blended, stir both mixtures together. Batter will be thin.

Pour almost 1/2 cup of batter onto a hot, greased 9 inch round, flat griddle or crepe pan. Turn when light brown. Serve with butter, jam, and syrup or whipping cream and fresh berries.