Italian Sesame Seed Bread

Italian Sesame Seed Bread (adapted from King Arthur Flour)

• 3 1/2 cups Unbleached All-Purpose Flour
• 1 tbsp milk powder
• 2 tsps active dry or instant yeast
• 1 1/2 tsps salt
• 2 tbsps olive oil
• 1 1/4 cups water

Topping:

• 2 tbsp milk
• 1 tbsp egg replacer (this helps the sesame stick)
• 3 tbsp sesame seeds

Mix everything together except for the topping ingredients. Knead for 10 minutes.
Let rise in a greased bowl (I use olive oil) for 1 1/2 hours or until double.
Punch down the dough and divide into three even pieces.
Shape each piece into a 20" log.
On a parchment lined baking sheet braid the three pieces tucking under the ends.
Brush the loaf with milk and let rise for 45 minutes to 1 hour or until double.
Mix 2 tbsp milk and 1 tbsp egg replacer together.
Brush the bread with the milk mixture and sprinkle with sesame seeds.
Bake at 400F for 20-25 minutes or until golden.

Eggless Zucchini Brownies

This recipe was shared with me by a friend.  These are not only amazing they might be the BEST brownies I have ever made.  They are more cake-like than fudge-like as far as brownies go.  With all the zucchini coming out of the garden this year I might be making these a few more times before the season is over.  I wonder if they freeze well.

Brownies

• 2 cups flour
• 1 1/2 tsps baking soda
• 1 tsp salt
• 1/2 cup cocoa powder
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 tsps vanilla
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts, toasted, plus additional for topping

Preheat the oven to 350ºF.

Grease and flour a 9x13" cake pan.

In large mixing bowl combine the flour, baking soda, cocoa, salt, and sugar.

Add the vegetable oil, vanilla, and zucchini and mix well.  The mixture will seem too dry in the beginning but the zucchini will release some moisture as you mix it.

Fold in the chopped walnuts.

Pour into the cake pan and spread evenly.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting.

Frosting

• 6 tbsps cocoa powder
• 1/4 cup butter, melted
• 2 cups powdered sugar, sifted
• 1/4 cup milk
• 1/2 tsp vanilla

In an electric mixer combine all the ingredients and mix until smooth.

Spread on the the cooled cake and then top with a few toasted walnut pieces.

Bread & Butter Pickle Recipe

It is that time of the year when we are harvesting a lot of vegetables from the garden.  We've been inundated with cucumbers and making pickles almost every week.  Our favorite pickles to make are these Bread & Butter Pickles.  My mom has been making them since I was little and we love to eat them on a sandwich with Swiss cheese and spicy brown mustard.

• 25 to 30 medium cucumbers (we have figured about 5 pickling cucumbers per pint jar if you really cram them in the jars)
• 1 large white onion (optional)
• 2 large sweet peppers (bell peppers work well)
• 1/2 cup salt
• 5 cups cider vinegar
• 5 cups sugar 
• 2 tbsp brown mustard seed
• 1 tsp turmeric
• 1/2 tsp cloves

Wash the cucumbers and slice them as thin as possible (about 1/4" or slightly thinner works well). Chop the onions and peppers; combine with cucumbers and salt; let stand 3 hours and then drain any water off. Combine the vinegar, sugar and spices in large pot and bring to a boil. Add the drained cucumbers and heat thoroughly but do not boil. Pack while hot into sterilized canning jars, we use pints, to within 1/2 inch of top. Process in a boiling water bath for 10 minutes. Recipe yields: 5-7 pints

Eggless Banana Bread

I always find myself letting the last few bananas sit on the counter until they are starting to turn brown just so that I can make this banana bread.  This is a recipe that was passed down from my grandmother that I converted to be eggless.  I love it warm, smeared with soft butter for breakfast.

• 1 3/4 cup flour
• 2 tsps baking powder
• 1/4 tsp baking soda
• 2/3 cup sugar
• 1/4 tsp salt
• 2 dollops sour cream (a dollop is a heaping tablespoon)
• 1 cup mashed bananas (usually takes about 3 bananas)
• 1/4 cup melted butter, cooled
• 1/2 cup chopped walnuts or pecans

Sift together the flour, baking powder, baking soda, and salt.
In a separate bowl mix the sugar, nuts, sour cream, mashed bananas, and melted butter.
Add the dry ingredients to the banana mixture and mix until just combined.
Spoon the batter into a lightly grease and floured 8x4" loaf pan. I use a glass loaf pan for all my quick breads so that the crust doesn't get too dark.
Bake at 350F for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes and then turn out onto a wire rack to finish cooling.