Showing posts with label Fall recipes. Show all posts
Showing posts with label Fall recipes. Show all posts

Friday, September 5, 2025

Midwest Gardening: Favorite Zucchini Breads and Muffins

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With the crazy rains we had and heat this year, itsy bitsy zucchini one day, were submarines the next. 
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Here's a few SUBMARINE Zucchinis that were lurking where you couldn't see them.

There is nothing wrong with large Zucchini and they make the best bread and muffins when shredded.


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I had this nice clean kitchen, so I just had to mess it up!

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We love fresh baked breads and muffins, mostly because I can control the sugar and fat in them and add more spices for flavor instead of fat and sugar.


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Our Christmas gift last year was a new chopper---and boy does it do a great job on Zucchini, I pushed in large pieces of cleaned and seeded Zucchini in the hopper.

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And this is what we ended up with. That's like a  quart and a half of shredded Zucchini.

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Here you can see the process. I had 3 big Zucchinis to shred. The bowl in the middle is the waste which will go into the compost pile.

I bag my Zucchini into 4 cup bags---Most of my recipe's call for 3 cups---but when it thaws there is so much water, that the 4 cups become 3 drained. When using fresh just follow the recipes, no need to drain.

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Garden waste for the compost pile. We compost everything but meats, oil waste and banana peels. I also avoid strawberries and other berries because you can't control berry plants once they get going.

Here are my now for my favorite Zucchini recipes:

These were super nummy!
I've made these with corn/canola oil instead of butter..and still delicious, I use 1/2 whole wheat flour, and I've used plain milk, or almond milk for those who are dairy free. Totally delicious.

I did a huge batch of these today...if I'm going to mess up the kitchen, I'm going to really mess it up.

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I've added unsweetened coconut instead of nuts, nummy. I also use unbleached and whole wheat pastry flour and add vanilla.
These are quite sweet, if I want to I use a simple powder sugar glaze instead of frosting. I use the darkest chips I can find...small ones get lost in these though.

My favorite recipe---tried and true.


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Zucchini Bread or Muffins. 
this recipe is from the 60's...still nummy and upca

2 cups of grated Zucchini (skins and all)
1 c. of oil (canola or corn works fine)
3 beaten eggs
1 tsp or more vanilla
3 cups of flour ( I use 1/2 unbleached 1/2 whole wheat)
1 tsp. baking soda
1 tsp. salt
1+ tsp. Cinnamon
1/2 T grated lemon or orange peel or 1 Tbsp lemon juice
when I use orange peel I add 1/2 tsp of nutmeg.

optionals
1 cup chopped nuts or unsweetened coconut
1 cup of raisins or other dried fruits

I've substituted 1/3 of the sugar with unsweetened apple sauce, which brings down the sugar in these and add 1 cup of slow cooking oats to it also.  I've used this recipe for muffins also! Don't be afraid to fool around with recipes...just remember you need baking soda with any kind of fresh fruit.
Breads Bake at 350 60-70 minutes, 
Muffins 25-30 minutes
Makes 2 bread pans or LOTS of muffins.

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Apologies to anyone I stole these recipe's from, sorry I just clip and file them and I usually change them anyway. 

Hugs and Happy Zucchini Baking!


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I will post at the following Link Parties, I hope you visit them.

All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.


Thanks ALWAYS for visiting!

I will try and respond to every comment and answer every question. Please don't use my photos without my permission.
 Sandi Magle

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Tuesday, November 1, 2022

Old Fashioned Favorite- Pumpkin Spice Bread from Scratch

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It's Sunday, and the kitchen ceiling fan sends the scent from the Pumpkin Candle in the kitchen to the living room...and literally making us hungry. 

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Just when everyone is sick of pumpkin-spice and even the color, orange, I decided to make my Pumpkin Bread kicking up the spice and flavor. 

I don't even know where the original source came from and I've been fooling with this recipe for over 50 years. This was one of the things we made to give as gifts when we were first married and in college.  

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Baking or making was what we had to do for for the holidays. Hubby made Birch Christmas Log candle holders for everyone and we baked pound cakes, pumpkin bread, and some favorite cookies as gifts for all our family and friends. 

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Since then we garden, and I grow fresh pumpkin/squash and roast/puree the delicious inexpensive Pumpkin for baking, pancakes, Muffins and this year's Fritters.! 

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Honestly, I like adding the molasses instead of the artificially (browned sugar) or use Turbinado sugar, which is naturally brown.


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PUMPKIN SPICE BREAD.  makes 2 loaves 

Bake at 350 degrees for 1 to 1hr15min.

Mix Dry ingredients in large bowl

Sift 3 1/3 cups of whole wheat/ or unbleached flour, (oat flour can be subst) with the following:

1/2 tsp of baking powder

2 tsp baking soda

1 tsp each of ginger, nutmeg and cloves (I kick this up to 1 1/2tsp of each)

4 tsp. of cinnamon or more if you are brave!

In mixer mix ingredients with

1 1/2 to 2 1/2 cups of sugar or brown sugar. (taste your pumpkin, if it is sweet use the lesser amount)

1 heaping TBSP real Molasses (if using white sugar)

2 cups or 16oz. of fresh pumpkin (or canned)

1 cup of oil, (I've used canola, corn, vegetable, sunflower or combos and all work)

1 cup of water

Blend: then add 4 eggs one at a time until well blended.

Slowly add dry ingredients...Do not beat, but mix until blended completely.

(Floured Nuts may be folded in at this time if you wish, or raisins, or both) 

Fill two greased and floured cake pans. (I doubled the recipe in photos)

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I'm still getting used to my new ovens...there are two ovens. I used the conventional Bake oven part for the bread, as I'm still not use to the convection oven for baking.
Bake 350 degrees for 1 hour to an 1 1/4 hours or until a testing stick comes out clean remove and let rest....remove when cool enough to handle the pans. (I used both glass and dark pans and they all baked at the same rate. 1 hr 15 minutes.)

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Keeps for at least a week in the fridge, and freezes very well.

Enjoy---and it's nice to have a gift for a friend or family member!


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Totally Nummy, and make to your own taste. 

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I will post at the following Link Parties, I hope you visit them.




All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.


Thanks ALWAYS for visiting!

I will try and respond to every comment and answer every question.
Thank you for your cooperation,

 Sandi Magle

OldNewGreenRedo


















 



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Wednesday, October 19, 2022

Darn Healthy Fresh Pumpkin Fritters

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One thing, good or bad, about participating in blog link parties is the exposure to all those NUMMY recipes. One caught my eye last week, fritters using pancake mix. 

Low and behold, my freezer holds quite a bit of fresh baked PUMPKIN for baking, and my pantry holds several boxes of pumpkin spice pancake mix. So, I just had to try it.

If you want to learn how to make your own fresh pumpkin, directions are HERE.

I cobbled this recipe together just for us, we are trying to watch cholesterol and sugar intakes, so this was suppose to make a bunch of small servings.

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My vintage enameled pan is the perfect size for hot anything!

Fresh Healthy Pumpkin Fritters      Canola/Corn Oil at 350 degrees 

Add to Bowl: 1 cup of (don't add anything but water) pumpkin spice pancake mix
3/4 cups of Old Fashioned Oats
combine in: 2 Tbsp of white or brown sugar or sweetner
1 tsp of cinnamon or more
1/2tsp of nutmeg
(optional) 3/4 cup of nuts 
Mix well

Beat together: 1 egg or egg equivalent
1 cup of fresh baked pumpkin or canned pumpkin (I freeze mine--directions HERE)
mix together with 1 tsp of vanilla

Add all to dry ingredients and mix together by hand until combined well. Dough should stick to an upside down spoon. If it is too stiff, add more pumpkin---or a bit of water. 
Let the dough rest for a few minutes while your corn/canola oil gets to temperature of 350 degrees.

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I use a small ice cream type scoop dipped in the oil or 2 Tbsp of batter and drop the round dollop of batter into the oil. The fritters cook fast, turn each until both sides are golden brown.
Watch your temperature on the oil adjusting the heat if needed.

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This small recipe made two pan fulls. Cooking time was about 3-4 minutes.

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Scooping them out and letting them drain, then dump them on paper toweling to soak up some of the excess oil. I sprinkled them with some powder sugar, you could leave them plain or roll in cinnamon and sugar.

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They really were very tender and light---I was worried they were raw---but they were perfect inside.

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The coffee pot was on....and of course they had to be taste-tested.

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My Taste Tester...well, it really isn't really healthy to eat 8 or more...but he did, and declared them excellent.
Too easy, and I will make some again for the family on the weekend when they come for a visit, and keep my Taste Tester at a lower limit. 

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From our Fall Home to yours! 

WHAT IS COOKING IN YOUR FALL KITCHEN?
 
If You enjoyed this post please FOLLOW IT in the upper right hand corner, to get just one email of each AD-Free post.

I will post at the following Link Parties, I hope you visit them.


All the opinions and photographs in this blog are my own, unless otherwise designated. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.


Thanks ALWAYS for visiting!

I will try and respond to every comment and answer every question.
Thank you for your cooperation,
 Sandi Magle


OldNewGreenRedo

















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Tuesday, October 27, 2020

Making PUMPKIN BUTTER

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Sandi's Pumpkin Butter. 

Last post was how to PUREE FRESH PUMPKIN. I don't remember where this recipe started, I know it has been tweaked over the years...so I call it my own. I tend to reduce sugar content if possible. With jams you need the sugar to make it thick. With this recipe you can add more sugar if you like, just don't reduce the sugar.

 

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Blending and measuring the Puree.

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Huge pot of puree, pumpkin liquid, sugar and spices. 


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SECRET: STIR, Stir, stir and stir some more.

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It's a long process, look at the bubble, (Bubble-bubble-toil and trouble---always wanted to say that! )

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Since I quadrupled the recipe---
40 cups of pumpkin, it's a slow process. 
I washed and then 'roasted' my jars and rims to 220 degrees.
 Lids are on the stove in a pot of boiling water.
Water Bath is the easiest type of canning. Fill jars, wipe edges clean, seal with hot lids, then put in canner and when it boils, time for 10 minutes. Carefully remove hot jars and cover with towels to cool slowly.

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Here, I'm all ready for the scooping and sealing.

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After they cool, we label them. 
I hand wrote the labels for gifts. I'll probably put cute paper tops on and tie with string!

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Best part is sampling. We had one odd jar that wouldn't fit in the canner, we are using immediately. Whole grain toast and pumpkin butter. NUM!!!

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40 cups of pumpkin--made 16 pints and 12 1/2 pints and 2/3 of the extra pint.

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Long day, and very hot stuff. OLD clothes and splatters everywhere. But that's what kitchens are for.

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Have a 'cuppa' and some spicy pumpkin butter with me! 

Sandi's Pumpkin Butter

Place all ingredients in a heavy pot with lid

10 cups of Fresh Pureed Pumpkin
3 1/3 cups of sugar (1/2 white and 1/2 brown sugars)
1/2 tsp salt
1 Tbsp lemon Juice
1 Tbsp of cinnamon
1/2 tsp of allspice
1 tsp of ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cardamon

Add at the end.
1/2 cup of salted butter

Add Apple juice or pumpkin liquid to get the pot to start boiling. Bring to a bubbling boil, and then lower heat to maintain a slow simmer. Stir frequently to avoid burning on bottom of pot. Cock lid open to allow steam to escape, so the contents will reduce. 

Simmer until the pumpkin is thick and flakes off the spoon. It should be very thick and dark. Another test of consistency is to pour a Tbsp of hot pumpkin on a chilled plate. If no rim of liquid forms around the edge it is ready to add butter. 

Add butter stir until glossy and thoroughly combined. 

Ladle pumpkin butter into hot clean jars, seal and process in rolling hot water bath for 10 minutes, (completely covered). Remove and cover jars with cloth as they cool.

Perfect on toast, in oatmeal, or in pastries. This Will keep in fridge once opened. I store ours upside down. Remember there are no preservatives in the pumpkin butter, it's just pure food.

ENJOY!

What's your favorite Pumpkin Recipe?
Do not use my photos without my permission and linking back to this post on my blog.


Thank you for your cooperation, 
Sandi 
 

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