Zucchini Applesauce Bread

2 c. all-purpose flour, sifted
1 ½ t. baking soda
¾ t. baking powder
1 t. coarse salt
3 ½ t. cinnamon
3 eggs, room temperature
½ c. vegetable oil
½ c. plain applesauce (not low-fat)
1 ½ c. sugar
2 c. freshly grated zucchini
2 t. pure vanilla extract
 

instructions

1. Preheat oven to 350. Grease one 9 x 5 inch loaf pans. OR, one 12-cup muffin tin.
2. Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
3. In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
4. Carefully pour flour mixture into egg mixture, stirring until completely combined.
5. Pour entire mixture into loaf pans, making sure there is an even amount of batter in each. OR, if making muffins, fill muffin tins ¾ full.
6. For Zucchini Bread bake for 40 minutes. OR, for muffins bake for 20 minutes.
7. You will know when the bread or muffins are down when the centers are set and spring back when they are lightly touched.

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Beef Stroganoff

Ingredients:

  • 1 (16 ounce) package egg noodles
  • 2 tablespoons butter, softened
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 1 package fresh mushrooms, thinly sliced (can also use Campbells cream of mushroom if you don’t have mushrooms)
  • 1 pound beef loin steak, cut into thin strips
  • 1 (14 ounce) can beef consomme
  • 1/4 cup red wine (I used merlot)
  • 3 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water, or as needed
  • 1 (8 ounce) container sour cream

Directions

  1. Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
  2. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, wine and lemon juice. Bring to a boil.
  3. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Sorry forgot to take pictures, had to eat it too quickly!!  Rich and delicious meal!!