Tuesday, December 22, 2009

Yummy Stuff - Peanut Brittle and Zucchini Bread

So many great recipes for the holidays.  Here are two that will become staples in my house.

Peanut Brittle
Mom's Best Peanut Brittle by Allrecipes.com


1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda


1.Grease a large cookie sheet. Set aside.  Make sure to measure out your peanuts, butter and soda ahead of time so that you can keep stirring while you are dumping these in.

2.In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

3.Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches (lifting and pulling didn't work so well for me it is really helpful to poor this on something that will cook it quickly, either glass or marble.  Also, pour it thinly so you can do less pulling.); cool. Snap candy into pieces.
Yield: 1 pound of super yummy brittle!
Zucchini Bread
by The Muffin Lady, Linda Fisher
2 cups grated zucchini (including the peel)
1 cup oil (I substitute half the oil with 1/2 cup of flax seed with enough water to soak through)
2 eggs
1 cup sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cardomom (I didn't have this and didn't include it in the recipe)
1/3 teaspoon mace
1/2 cup chopped toasted almonds (optional)
Preheat the oven to 350 degrees.  Combine the zucchini, oil, eggs, and sugar.  Sift together the dry ingredients and gradually add them to the zucchini mix.  Blend in the nuts.  Bake in a 4 by 8 inch loaf pan for 45 minutes.
Yield:  8-12 servings

My kids call this "cornbread" when I use the flax because it is ever slightly grainy on top like cornmeal tends to be.  But this is really moist and lovely.  I would like to eliminate all the oil next time I make it and add in some applesauce. 

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