Chocolate zucchini bread, farmer’s casserole, carrot cake pancakes


Some of us will have houseguests for the holidays and may need breakfast recipes. Try these.
Chocolate zucchini bread
2 eggs
1/3 C honey
1/2 C vegetable oil
1/2 C brown sugar
1 tsp. vanilla extract
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 C cocoa powder
1-2/3 C flour
2 C shredded zucchini (about 2 medium zucchinis) – dry them out with a paper towel first to avoid too much moisture in bread
1 C chocolate chips (plus a few more for topping)
Preheat oven to 350 degrees and grease a large loaf pan, or 4 mini loaf pans. In a large mixing bowl, combine eggs, honey, oil, brown sugar and vanilla. Add salt, baking powder, baking soda, cocoa powder and flour. Stir until all is combined. Fold in zucchini and chocolate chips.
Pour batter into greased pans, about 2/3 full. Sprinkle a few additional chocolate chips on top of batter before baking. Place in oven and bake for about 40-50 minutes, or until toothpick comes out clean once inserted in center of bread. Remove from oven and allow to cool about 5 minutes before removing from pans.
Farmer’s casserole
3 C frozen hash browns
3⁄4 C shredded Monterey jack pepper cheese
1 C cubed cooked ham
1⁄4 C green onion, well chopped
4 well-beaten eggs
1 12-oz. can evaporated milk
1⁄4 tsp. black pepper
1⁄2 tsp. salt
Grease a 2-quart rectangular baking dish. Arrange potatoes evenly on bottom of baking dish. Sprinkle with cheese, ham and onions. Combine milk and eggs and seasonings. Pour over potatoes and cheese. Refrigerate overnight. Bake at 350 for 40 to 50 minutes until set. Let rest 5 minutes.
Carrot cake pancakes
1-1/2 C all-purpose flour
1/2 C sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. fine sea salt
2 large eggs
1-1/2 C buttermilk
3 tbsp. unsalted butter, melted, plus more for griddle
1/2 tsp. pure vanilla extract
1 C loosely packed finely grated peeled carrots (about 3 medium), patted dry on paper towels
1 tsp. grated orange zest
1/4 C finely diced candied ginger
1/4 C finely chopped toasted pecans or walnuts, plus coarsely chopped nuts for serving
3 oz. cream cheese, at room temperature
1 C pure maple syrup
Whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl. Whisk together eggs, buttermilk, butter, vanilla, carrots and orange zest in a large bowl until smooth. Add to flour mixture. Fold in ginger and finely chopped pecans, and mix with a rubber spatula until just combined. Cover and refrigerate for 30 minutes.
Preheat oven to 250 degrees. Line a baking sheet with parchment. Combine cream cheese and maple syrup in bowl of a stand mixer fitted with whisk attachment and whip until combined, about 1 minute. Transfer to a heatproof bowl and then pop in oven until just warmed through and easy to drizzle.
Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until butter begins to foam. Drop scant 1/4 cups of batter onto griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set other side, another 1 to 2 minutes. As pancakes are ready, put them in a single layer on baking sheet and keep warm in oven until ready to serve. Stack pancakes on plates, drizzle with cheese mixture, and sprinkle with coarsely chopped nuts.
She said, “Someone posted they had just baked some synonym buns. I replied, ‘Just like the ones grammar used to make?’ Now I’m blocked from her site!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens –

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