Maida Heatters Zucchini Loaf Food

MAIDA HEATTER'S ZUCCHINI LOAF

Steps:

• Preheat oven to 350°F.
• Butter a 10 x 5 x 3 inch loaf pan or any other bread loaf pan that has a 10 cup capacity.
• Dust the pan with flour or fine dry bread crumbs and tap to shake out excess crumbs over paper.
• Sift together flour, salt, baking soda, baking powder and cinnamon and set aside.
• Wash zucchini well under running water, and cut off both ends.
• Grate the zucchini. Do not drain. Press it firmly into a measuring cup. Set aside.
• In a large bowl, beat the eggs just to mix. Mix in the sugar oil ans vanilla.
• Add the sifted dry ingredients and stir to mix. It will be thick.
• Add the zucchini and mix thoroughly.
• If using, stir in nuts and chocolate chips.
• Turn into the prepared pan, smooth the top and bake.
• If one large pan, loaf will bake for about 1 hours and 45 minutes. If using smaller loaf pans, it will take slightly less time. Either way, bake until a cake tester comes out clean and dry.
• Cool in pan for 15 minutes, then cover with a rack, turn over the rack and cake pan, remove the pan and turn over again, leaving the cake right side up.
• ENJOY!

EAST 62ND STREET LEMON CAKE

Steps:

• Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it with the bread crumbs.
• Sift together the flour, baking powder and salt and set aside.
• Cream the butter and sugar together. Beat in the eggs one at a time.
• Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
• While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
• When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.

MAIDA HEATTER'S PUMPKIN LOAF

Steps:

• Butter a 10"x5" loaf pan and spritz with baking spray. Preheat oven to 350.
• Sift together flour, baking soda, salt, cinnamon, and cloves. Set aside.
• In large bowl, beat eggs just to mix. Add sugar and oil and beat lightly just to mix.
• Mix in the pumpkin puree and dates.
• Add sifted dry ingredients, and mix only until they are smoothly incorporated.
• Stir in the walnuts.
• Turn into prepared pan and smooth top. Bake 1-1/2 hours. (If you use two smaller pans, bake 65-70 minutes.).
• Cool in pan for 15 minutes. Invert pan and let cake stand until cool. Cake is best if prepared the day before serving.