Zucchini Muffins
Ingredients:
3 Eggs
1 Cup Oil
1 ¾ cups sugar
3 cups grated & drained zucchini
3 tsp vanilla
2 cups flour
2 tsp cinnamon
¼ tsp Baking powder
1 ¾ tsp baking soda
Directions:
Mix first 5 ingredients together. In a separate bowl mix dry in gredients. Combine. Fill muffins ¾ way bake at 350 for 35 – 40 minutes.
Broccoli Cauliflower Kugel
Ingredients:
1 16 oz bag broccoli
1 16 oz bag cauliflower
3 Tbsp Fllour
3 Tbsp onion soup mix
¾ cup mayo
1 stick marge (I use less)
3 eggs
Directions:
Boil / defrost broc. & cauliflower. Mix with other ingredients (blend) sprinkle corn flake crumbs at bottom of pan, pour over mixture, sprinkle cornflake crumbs on top. bake at 350 for 45 minutes. (if making muffin size, bake les time)
Zucchini Muffins
Ingredients:
3 Eggs
1 Cup Oil
1 ¾ cups sugar
3 cups grated & drained zucchini
3 tsp vanilla
2 cups flour
2 tsp cinnamon
¼ tsp Baking powder
1 ¾ tsp baking soda
Directions:
Mix first 5 ingredients together.
In a separate bowl mix dry in gredients.
Combine. Fill muffins ¾ way bake at 350 for 35 – 40 minutes.
Carrot Soufle
Size pan depends on how high you want it.
You can use a 9x13 pan or a large pie dish
2 pounds carrots
6 eggs
1 and 1/2 sticks margarine (or 1 and 1/4 cup oil)
2 cups sugar (I use half the amount)
2 Tbs vanilla
6 Tbs flour
2 tsp baking powder
1 tsp salt
Cook carrots until soft,
In the food processor, or using an imersion blender, blend carrots with eggs. Melt margarine and add to mixture. Mix in all the other ingredients. Bake at 350 degrees for one hour uncovered or until slightly golden on top. It will probably crack a bit on top like a cheese cake.
Cran-Apple Crunch Kugel
Contributed by: Quick & Kosher, JAMIE GELLER
This Kugel was made at our Rosh Hashana Holiday dinner at chabad house. Due to popular demand we bring you the recipe here.
Nobody will suspect you didn't spend half an hour peeling and slicing apples! The fresh, tart cranberries will totally throw them off, and they're the perfect balance to the super sweet pie filling.
Times
- Prep Time : 4 min min
- Cook Time : 45 min
- Ready Time : 49 min
Servings 8 servings
Ingredients
- 1 (21-ounce) can Comstock apple pie filling
- 2 cups fresh cranberries
- 2 tablespoons sugar
- 2 tablespoons light brown sugar
- 1/2 cup flour
- 1/4 cup margarine, cut into chunks
- 1/2 teaspoon cinnamon
Directions
Preparation
- Preheat oven to 375 degrees F. Spray a 9-inch round baking dish or deep pie plate with non-stick baking spray.
- Place apple pie filling and cranberries in prepared dish, mix to combine and smooth into an even layer.
- In a small bowl, mix together sugars, flour, margarine and cinnamon until crumbly. Sprinkle over apple-cranberry mixture.
- Bake, uncovered, at 375 degrees for 45 minutes or until crumbles are golden brown. This is best served right out of the baking dish.