Busy Baking Morning

Monday mornings are sometimes crazy...all getting back into the weekly routine. However, this morning, it was a bit calmer (Ethan took Nate back up on the Mogollon Rim to try one last time to get an elk). So, I got to use up some items I have accumulated via sales, food club, and food surplus. The first project: A to Z Bread. I made it this morning with leftover bananas, pears, and then I chopped up some chocolate frogs into the batter. I did use half whole wheat, so there is some health to the bread. Morgan was the first tester, and he seemed pleased.

Here is the recipe:

A-TO-Z BREAD

Ingredients :
2 cup Sugar
1 cup Vegetable Oil
3 Eggs Lightly Beaten
2 cup A-to-Z ingredients (Choose From List Below)
1 Tbsp Vanilla Extract
3 cup All-Purpose Flour (I used 2 cups whole wheat and 1 cup all purpose)
2 tsp Ground Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 cup Chopped Walnuts (I omitted the walnuts and added the chopped up chocolate frogs)

A-TO-Z INGREDIENTS:
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Banana, mashed
Carrots, shredded
Coconut
Dates, pitted and chopped
Figs (dried), chopped
Grapes (seedless), chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), crushed and drained
Prunes, pitted and chopped
Pumpkin, canned
Raisins
Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen
Strawberries, fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, peeled and grated

Method :
In a mixing bowl combine the sugar, oil and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts.

Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Yield: 2 loaves

Next, I made some cookies for lunches, etc. I found this recipe on the Internet, and changed it a bit, and the kiddos seem to like it.

Outrageous Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup butter
2/3 cup white sugar
1 cup brown sugar
1 cup peanut butter (I used crunchy)
1 tsp. vanilla extract
2 eggs
2 cups all purpose flour (I used 1 cup whole wheat and 1 cup all purpose
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup rolled oats (I love old fashioned, so that is what I used, but I am sure quick would be fine as well.)
1 cup chocolate chips (I used leftover pastel M&M's and the remaining chopped chocolate frogs)

Preheat oven to 350 degrees F.

In a medium bowl, cream together the butter and sugars until smooth. Stir in the peanut butter, vanilla and egg till well blended. In a separate bowl, combine the flour, soda, cinnamon and salt; stir this into the batter until just moistened. Mix in the oats and chocolate chips until evenly distributed.Drop by tablespoonfuls on parchment covered baking sheets.

Bake for 10 to 12 minutes, until the edges start to brown. Cool on cookie sheets 5 minutes before transferring to wire racks to cool completely.

Makes 4 dozen large cookies.

Now, time for laundry!!! Have a sweet day!