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Zucchini Bread

Zucchini Bread
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This recipe is a great way to use that baseball bat size zucchini you are bound to wind up with in mid summer.
Servings
2 Loaves
Servings
2 Loaves
Zucchini Bread
Print Recipe
This recipe is a great way to use that baseball bat size zucchini you are bound to wind up with in mid summer.
Servings
2 Loaves
Servings
2 Loaves
Ingredients
Servings: Loaves
Instructions
  1. Heat oven to 325 degrees. Coat two 8X4 inch loaf pans. Dust each lightly with flour. Set aside.
  2. In a medium bowl combine the flour, salt, powder, soda, and cinnamon. Stir with a whisk to combine and aerate ingredients. Set Aside
  3. In a large bowl beat the eggs. Add the oil, and sugars and stir until well blended. Add the vanilla and stir once more. Add the dry ingredients and stir until the mixture is well, mixed. The batter will be thick.
  4. Grate the zucchini using the coarse side of a box grater. roughly chop the nuts and toast them lightly if that's your thing. Stir the zucchini and nuts into the batter.
  5. Divide the batter between the two prepared pans. Place the pans on a cookie sheet and bake in the preheated oven for 40 - 60 minutes. A toothpick should come out clean when poked in the center.
  6. Remove from oven and cool in pan for 15 minutes. Remove from pan and allow to cool completely. Slice and serve or freeze for another day.
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Marble Pound Cake

Marble Pound Cake
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A classic recipe for "bundt cake". Easy to make and adapt for limitless variations. oh, and it's really tasty.
Servings
12 Servings
Servings
12 Servings
Marble Pound Cake
Print Recipe
A classic recipe for "bundt cake". Easy to make and adapt for limitless variations. oh, and it's really tasty.
Servings
12 Servings
Servings
12 Servings
Ingredients
Servings: Servings
Instructions
  1. Pre-heat oven to 350 degrees. Combine the mixes, oil, water, and eggs in a large mixing bowl. Reserve the chocolate cake mix packet for later.
  2. Using a hand mixer, combine the ingredients at low speed until just blended.
  3. With mixer on medium high, blend for 2 - 3 minutes until the mixture is light and fluffy and all the lumps are gone.
  4. Remove one cup of the batter and put in a small bowl. Add the contents of the chocolate packet and stir to completely incorporate.
  5. Prepare pan(s). Spray evenly with cooking spray. Sprinkle approximately 1 tablespoon of flour into each pan and tilt and shake to lightly cover the bottom and sides. Tap out any excess.
  6. Divide the vanilla batter between the two pans. If using the bundt pan pour all of the vanilla batter into the pan and shake and tap to distribute evenly.
  7. Spoon the chocolate batter on top of the vanilla batter. Divide the batter if using two loaf pans or use all of it in the bundt pan.
  8. Using a butter knife, swirl the two batters together, Using vertical and horizontal movements and reaching to the bottom of the pan(s).
  9. Bake for 45 - 50 minutes for loaf pans or 50- 60 minutes for bundt pan. Cake is done when a toothpick inserted in the center comes out clean.
  10. Remove from oven and cool in pans on wire rack for 5 minutes. Remove from pans and cool completed on rack.
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Chicken (or Turkey) Mole Chili

Chicken (or Turkey) Mole Chili
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This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Chicken (or Turkey) Mole Chili
Print Recipe
This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Remove stems and seeds from the chilies. Place in a large saucepan with the stock. Bring this to a boil, reduce the heat, and simmer for 20 to 30 minutes. The chilies should be very soft. Let the mixture cool slightly. Put the chilies in a food processor. Process until it is a somewhat smooth. Press through a sieve to remove the skin and strain into a glass container.
  2. To roast Poblano Chilies: Place chilies on an oiled broiler tray and broil a few inches from heat. Turn until all sides are evenly charred and the skin is beginning to blister. This will take 5-10 minutes depending on the heat of the broiler. Remove the chilies to a heatproof bowl or plate and cover tightly with plastic wrap. Let sit for 5 minutes or until the skin peels off easily. Remove stems and seeds and chop in 1/2 inch dice.
  3. Heat the oil in a soup pot over medium heat. Add the bacon and cook until it is well browned. Add the chicken (turkey) and cook over high heat until it is browned, about 8 minutes.
  4. Lower the heat to medium, and add the onion, garlic, and jalepeno to the pan and cook until they are softened, 5 minutes or so. Stir in the tomato paste and cook for a minute or two.
  5. Pour in the chili stock, tomatoes and all of the seasonings, except the Mexican chocolate. Simmer 20 -30 minutes to allow the flavors to blend and get well acquainted with each other.
  6. Add the chopped chocolate and stir until it is melted. Adjust the seasonings and serve. Pass Shredded cheese, sour cream, cilantro or minced red onions if desired.
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