Zuccinni Walnut Raisin Cake Food

WALNUT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

ZUCCHINI APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
• In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
• Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

ZUCCHINI WALNUT BREAD

Steps:

• Whisk together flour, baking soda, salt, cinnamon, and baking powder.
• In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
• Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

ZUCCHINI RAISIN SPICE CAKE

Steps:

• Best if prepared with food processor:.Process dry ingredients about 10 seconds to blend. Empty into a large mixing bowl. Process nuts until chopped, about 6 seconds. Empty into a small bowl.
• Using grater: Grate unpeeled zucchini, using medium pressure. Empty into a measuring cup and measure loosely packed.
• Steel knife: process eggs with sugar for 1 minute. Do not insert pusher in feed tube. While machine running, Add oil and vanilla through tube. Process about 45 seconds. Add zucchini and process 8-10 seconds. Remove cover and add dry ingredients. SEE NOTE. Process 3 or 4 quick bursts, just until flour disappears. Sprinkle nuts and raisins over batter . Give 1 0r 2 more quick bursts.
• Pour batter into greased and floured 9" by 13" baking pan, or 12-cup Bundt pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done. Cool 15 minutes before removing from pan. Can be iced or glazed when cool, but it's great just plain. Keeps very well in fridge and freezes well.
• NOTE: This amount of batter will nearly completely FILL the bowl of standard sized food processors, but probably not overflow. You can add zucchini mixture to dry ingredients in mixing bowl, Mix with wooden spoon until blended then add nuts and raisins, or dates.

ZUCCINNI WALNUT RAISIN CAKE

Steps:

• MIX EGGS,OIL,SUGAR, ZUCCINNE MIX ALL DRY INGREDIENTS COMBINE ALL THEN ADD NUTS AND RAISINS.

GERMAN WALNUT RAISIN SPICE CAKE

Steps:

• Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
• Chop raisins and 1 cup walnuts fine; place in a medium bowl.
• Add baking soda; then stir in boiling water.
• Let mixture cool 1/2 hour.
• Sift flour with cinnamon and salt.
• In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
• Add sugar, a little at a time, beating until light and fluffy.
• Stop beater once or twice; scrape down side of bowl with rubber spatula.
• Add eggs and egg yolks, one at a time.
• Beat after each addition; scrape side of bowl with rubber spatula.
• Beat until light and fluffy.
• Add lemon juice and 1 1/2 teaspoons vanilla.
• With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.
• Pour batter into prepared pans.
• Place in oven, leaving space between pans.
• Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
• Cool on wire rack 5 minutes.
• With small spatula, loosen edge.
• Turn out on wire rack; turn top up; let cool completely—about 1 hour.
• MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
• Add the confectioners; sugar; beat until light and fluffy.
• Using 1 1/2 cups frosting, put layers together.
• Use rest of frosting to cover top and side of cake.
• With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top.
• Refrigerate until serving.
• Makes 16 servings.

APPLE, RAISIN, WALNUT CAKE

Steps:

• Beat eggs and oil together in a bowl until foamy; add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift together flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350° in greased 13x9-in. baking pan. Check for doneness after 25 minutes. , To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts.

ZUCCHINI CINNAMON WALNUT BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour 9x5x3 loaf pan.
• Sift together flour, cinnamon, cloves, baking soda, baking powder and salt.
• In a large bowl mix sugar, oil and eggs. Mix or beat until smooth.
• Add sifted dry ingredients to sugar mixture. *It is easier to mix if you add dry ingredients a little at a time. Mix until smooth. Add zucchini, vanilla, and nuts (optional). Stir until all ingredients are well combined.
• Pour batter into prepared loaf pan. Bake for 1 hour and 15 minutes or until cake tester comes out clean.
• Let bread cool in the pan for about 10 minutes. Remove from pan and let cool and enjoy.

ZUCCHINI CAKE

Steps:

• In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

ZUCCHINI RAISIN COOKIES

Steps:

• In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.

WALNUT CARAMEL CAKE

Steps:

• Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18 minutes. Meanwhile, in a large saucepan, combine the caramels, butter and milk. Cook and stir over medium-low heat until melted. Pour over warm cake., Sprinkle with the walnuts and chocolate chips. Pour the remaining batter over chips. Bake 35-40 minutes longer or until cake is set and pulls away from sides of pan. Cool on a wire rack.

ZUCCHINI RAISIN BRAN MUFFINS

Steps:

• Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

ZUCCHINI SPICE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
• Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
• Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
• Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.

ZUCCHINI RAISIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
• Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
• Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

ZUCCHINI CARROT RAISIN WALNUT BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour 9"x 5" loaf pan.
• Mix together flour, spices, salt, baking powder and soda.
• In a separate bowl beat eggs, sugars, applesauce and vanilla extract. Mix in zucchini and carrot. Stir in dry ingredients, then walnuts and raisins. Mix well.Pour into greased and floured pan.
• Bake for 55 minutes in center of oven. The bread is done when a toothpick inserted in the center comes out clean.
• Cool in pan about 15 minutes. If you greased the pan, cut around the edge with a butter knife to loosen. Turn out onto wire rack to cook completely.
• Eat alone or top with low-fat cream cheese, strawberries or powdered sugar.