Pumpkin Zucchini Bread
Makes 2 loaves
3 eggs
1 cup white sugar
1 cup brown sugar
- 1 cup pureed pumpkin
- 1/2 cup butter, melted
- 1/2 cup applesauce
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1-2 cups of zucchini squeezed dry
Instructions
Preheat the oven to 350 degrees
Grease and flour two loaf pans
You may use a stand mixer, a hand mixer, or a wooden spoon to mix.
In the bowl, combine the eggs and sugar.
Add in the pumpkin, butter, applesauce, and vanilla and mix.
Combine the dry ingredients in another bowl.
Slowly add in the dry ingredients to the wet mixture and mix until all are incorporated.
Stir in the zucchini by hand until just mixed in.
Pour the batter evenly into two greased and floured loaf pans.
Bake at 350 degrees for 45-50 minutes or until a tester comes out clean.
Cool the bread in pans for 5-10 minutes, and then remove to a wire rack to cool.
Recipe from Our Future Homestead
Italian Stuffed Collards
Makes 5-6 servings
-
1 bunch of collard greens (10-12 leaves)
-
1 16 oz jar marinara
-
1 pot salted boiling water (about 1 Tbsp salt)
FILLING -
1 lb. Italian chicken sausage, casings removed
-
1/2 C diced sweet onion
-
3 cloves minced garlic
-
1 1/2 C cooked brown rice (3/4 C dry)
-
1 1/2 C part skim low moisture shredded mozzarella cheese
-
1/4 C parmesan cheese
-
1/4 C fresh basil
Instructions
Cook the collard greens in a pot of salted boiling water for 3 minutes or until just tender. Drain and rinse with cold water and arrange the leaves so that they are laying flat and won’t break.
Cook the rice per package instructions. Plan on cooking 3/4 C brown rice to equal about 1 1/2 C cooked rice.
Over medium heat, cook the sausage and onions in a skillet until the sausage is browned. Add the minced garlic and cook 1 more minute, then remove from the heat. Allow the rice and the meat about 20 minutes to cool so that it doesn’t melt the cheese when added.
Add the cooked rice, mozzarella and fresh basil to the cool skillet with the sausage and onions and stir to evenly combine.
Line a baking dish with the jar of marinara sauce.
Place 1/3-1/2 C (depending on the size of your leaves) of the sausage and rice mixture in each cooked collard green leaf, roll, and place in the baking dish until all of the rice mixture is used.
Cover with foil, and cook in a 350ºF oven for 35-40 minutes. Allow 5 minutes to cool and then serve immediately.
Recipe from Simple Seasonal
Sweet Potato Cornbread
Makes 8 servings
-
1 tablespoon vegetable shortening
-
1 1/2 cups yellow cornmeal
-
1 cup flour
-
1 tablespoon baking powder
-
1 teaspoon coarse kosher salt
-
1/2 teaspoon ground cinnamon optional
-
1/2 teaspoon ground allspice
-
1 1/4 cups sweet potatoes , cooked and mashed
-
2 eggs
-
1/2 cup plain yogurt
-
1 cup buttermilk
-
2 tablespoons butter , melted
-
1/2 cup dark brown sugar
Instructions
Preheat the oven to 375°F. Lightly grease a large cast iron skillet with vegetable shortening or vegetable oil.
Whisk together the cornmeal, flour, baking powder, salt, cinnamon and allspice. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl, beat the sweet potatoes, eggs, yogurt, dark brown sugar and butter. Mix until combined.
Alternate adding the dry ingredients and buttermilk until fully mixed. Do not overmix. The sweet potatoes may still be a little chunky.
Pour the batter into the prepared cast iron skillet. Bake for 30-35 minutes. Test using the toothpick test.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
Recipe from Savory Experiences