Garden Patch Quick Bread Food

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GARDEN PATCH CAKE



Garden Patch Cake image

This moist cake combines shredded zucchini, carrots and beets with chocolate chips for a deliciously different dessert. It's a sweet reward for the time you spent weeding and watering your garden. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 29

1 cup canola oil
3 large eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup finely shredded carrots
1 cup finely shredded zucchini
1/2 cup finely shredded beets
1-1/2 cups semisweet chocolate chips
FROSTING:
6 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
GARDEN PATCH CAKE DECORATING:
3/4 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Pinch salt
3 to 3-1/2 cups confectioners' sugar
2 tablespoons whole milk
7 wooden craft or Popsicle sticks (4-1/2 inches)
1/2 teaspoon baking cocoa
Red, yellow, orange and green liquid or paste food coloring
Pastry tips - #5 and #10 round, #67 leaf and #20 star
5 pastry bags or small heavy-duty resealable plastic bags

Steps:

  • In a large bowl, beat oil, eggs, sugar and vanilla. Combine flour, baking powder, cinnamon and salt; add to egg mixture and mix well. Stir in vegetables. Add chips and mix well. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan to a wire rack to cool completely. , For frosting, beat cream cheese, butter and vanilla until light and fluffy. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator., Editor's Note: See below for decorating frosting recipe and directions., GARDEN PATCH CAKE DECORATING:, In a bowl, cream shortening, extracts and salt. Gradually beat in sugar alternately with milk until smooth and stiff. Cover with a wet paper towel and plastic wrap until ready to use., TO MAKE TRELLIS:, Lay 5 craft or Popsicle sticks on a sheet of waxed paper with 1/4 in between bottom of sticks (ends that are inserted into cake) and 1/2 in. between tops. Spread back side of remaining sticks with frosting; position across the 5 sticks 1 in. and 2 in. down from the top. Allow to dry, about 1 hour. Press bottom of sticks into upper left corner of cake., TO MAKE GARDEN PATCH:, Using a toothpick, mark a 5-1/2x3-1/2-in. patch in lower right corner. Lightly sprinkle with cocoa and gently press into cake., TO MAKE VEGETABLES AND BORDER:, Cut a small hole in corner of a pastry or plastic bag; insert #10 round tip. Combine 1/4 cup frosting and red food coloring; fill bag. Holding bag straight up and down, form 8-10 tomatoes in front of the trellis. Prepare another bag, inserting #5 round tip. Combine 1/2 cup frosting and yellow food coloring; fill bag. Using the same procedure, form rows of small dots to create kernel of 8-10 ears of corn in upper right corner. Wash #10 tip and insert into a third bag. Combine 1/2 cup frosting and orange food coloring; fill bag. Using the same procedure, form 3 rows of 4 carrots on the garden patch. Add green food coloring to remaining frosting. Prepare a fourth bag, inserting leaf tip; fill with some of the frosting. Form husks on edges of ears of corn; add stems and leaves to tomatoes and carrots. Add vines to trellis. Prepare a fifth bag, inserting the star tip; fill with remaining green frosting. Form a border around base and upper edge of cake.

Nutrition Facts :

GARDEN VEGETABLE BREAD



Garden Vegetable Bread image

Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

1/2 cup warm buttermilk (70° to 80°)
3 tablespoons water (70° to 80°)
1 tablespoon canola oil
2/3 cup shredded zucchini
1/4 cup chopped red sweet pepper
2 tablespoons chopped green onions
2 tablespoons grated Romano or Parmesan cheese
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 cup old-fashioned oats
2-1/2 cups bread flour
1-1/2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,

Nutrition Facts :

GREEN TOMATO QUICK BREAD



Green Tomato Quick Bread image

Garden Fresh Green Tomato Quick Bread tastes nothing like tomatoes! Often confused for Banana or Zucchini bread, this Green Tomato Quick Bread gets two thumbs up by everyone. Tomato haters will never suspect there are tomatoes in the bread!

Provided by Janelle

Categories     Bread

Time 1h20m

Number Of Ingredients 11

2 cups white sugar
1 cup vegetable oil
2 eggs
1 Tablespoon vanilla extract
1 teaspoon salt
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
3 cups all-purpose flour
2 cups green tomatoes, diced
1 1/2 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350*F. Grease two 9x5 bread pans and set aside. Tip: You may want to put a piece of parchment paper on the bottom or nonstick foil. Mine tend to stick a little to the pan when only using cooking spray. In a mixing bowl combine sugar and oil. Mix well. Add eggs, vanilla and salt. Mix well again, scraping sides of bowl as needed. Add cinnamon, baking soda, and baking powder. Slowly add flour until completely combined. Mixture will be thick. Add in diced tomatoes and stir well. Mixture will thin out from moisture tomatoes bring. If adding walnuts, add now. (Photos are with walnuts) Pour half of batter in each pan. Bake for 1 hour or until a toothpick comes out clean from center of bread. Cool for 5 minutes in pan and then remove from pan and cool on a rack.

GARDEN PATCH QUICK BREAD



Garden Patch Quick Bread image

Make and share this Garden Patch Quick Bread recipe from Food.com.

Provided by Queen of Everything

Categories     Quick Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 cups self-rising flour
1/2 cup cornmeal
2 teaspoons dill
1 teaspoon rosemary
1 1/4 cups buttermilk
1 egg
2 tablespoons olive oil
1/2 cup applesauce
1 clove minced garlic
1/2 cup grated zucchini
1/4 cup diced tomatoes
1/4 cup grated carrot
1/2 cup chopped broccoli
1/4 cup corn
1/4 cup minced onion
1/4 cup shelled sunflower seeds

Steps:

  • Preheat oven to 350 degrees.
  • Grease a loaf pan.
  • In a large bowl, combine all dry ingredients.
  • In a separate bowl, combine buttermilk, 1 tablepoon oil, egg, applesauce.
  • Add wet ingredients and vegetables to dry ingredients.
  • Stir until blended.
  • PLace batter in loaf pan.
  • Brush with remaining olive oil and sprinkle with sunflower seeds.
  • Bake for 50-60 minutes or until pick comes out clean.

Nutrition Facts : Calories 144.4, Fat 4.8, SaturatedFat 0.8, Cholesterol 18.6, Sodium 240.2, Carbohydrate 21.5, Fiber 1.7, Sugar 2, Protein 4.4

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