Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Sunday, May 17, 2015

Pineapple Zucchini Bread #Recipe by Karen Rose Smith



Part of the fun of writing a cozy mystery series is developing recipes.  My sleuth, Caprice De Luca, home stager extraordinaire, loves her big Italian family.  Once a month they have dinner at her childhood home.  Her mom, Nana, sisters Bella and Nikki as well as Caprice all make something for the dinner.  Brother Vince usually brings wine.

I learned to cook watching my mom, grandma and aunt.  Spending the time in the kitchen with them was priceless as I learned to bake and cook by instinct as well as by recipe.  Caprice cooks the same way.

Here is a recipe I created to give to my readers that you can make in addition to the ones in my Caprice De Luca series. With summer coming and zucchini more plentiful, I hope you enjoy it as much as my family does.

PINEAPPLE ZUCCHINI BREAD

Grease and flour two 5 x 9 1/4" foil bread pans Preheat oven to 350 degrees

2 eggs
1/2 cup vegetable oil
8 oz. crushed pineapple, drained
1 1/2 cups shredded zucchini
1 teaspoon vanilla
4 teaspoons baking powder
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup chopped walnuts
3 cups flour
1 cup Rice Krispies
In large bowl beat eggs and oil until eggs are yellow and mixed with oil. Add pineapple, zucchini and vanilla and mix again. Add baking powder, cinnamon and salt. Mix on low until blended. Beat in white and brown sugars and nuts. Add flour 1/2 cup at a time, then Rice Krispies.
Bake 55-60 minutes until toothpick comes out clean. Let sit for 10 minutes and then remove from pan. Great warm or cool to room temperature. Refrigerate left overs if there are any!





USA TODAY Bestselling Author Karen Rose Smith is an only child who delved into books at an early age. She learned about kindred spirits from Anne of Green Gables, solved mysteries with Nancy Drew and wished she could have been the rider on The Black Stallion. Yet even though she escaped often into story worlds, she had many aunts, uncles and cousins around her on weekends. Her sense of family and relationships began there. Maybe that's why families are a strong theme in her novels, whether mysteries or romances. Her 87th novel will be released in 2015.

Readers often ask her about her pastimes. She has herb, flowers and vegetable gardens that help her relax. In the winter, she cooks rather than gardens. And year round she spends most of her time with her husband, as well as her four rescued cats who are her constant companions. They chase rainbows from sun catchers, reminding her life isn't all about work, awards and bestseller lists. Everyone needs that rainbow to chase.

Karen looks forward to interacting with readers. They can find her at the links below. 


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©2015 Karen Rose Smith


Thursday, February 26, 2015

Caprice's Pepperoni and Cheddar Bread #Recipe from GILT BY ASSOCIATION by Mystery Author Karen Rose Smith



I'm always looking for new ideas for me to cook and for my sleuth Caprice! Breads are a staple of my Italian background and I wanted to come up with one that was a little different. This bread is wonderful any time of day but this one is especially good just out of the oven and warm for breakfast! I hope you enjoy it.

CAPRICE'S PEPPERONI AND CHEDDAR BREAD

Preheat oven to 350 degrees
Grease and flour a 9 inch by 5 inch bread pan

Ingredients
5 eggs
1/2 cup 2 percent milk
2 cups flour
3 teaspoons baking powder
1 teaspoon ground mustard
1/2 teaspoon salt
2 ounces turkey pepperoni, torn or cut into small pieces
8 ounces shredded cheddar cheese

Beat eggs until they are frothy. Add milk, flour, baking powder, ground mustard, and salt. Beat until smooth. Stir in pepperoni and cheddar cheese. Pour into prepared 9 inch by 5 inch pan. Spread evenly. Bake at 350 degrees for 45-50 minutes until golden brown. Cake tester should come out clean. Remove from pan after 10 minutes. Enjoy warm. Refrigerate remainder when cool.




©2015 Karen Rose Smith from GILT BY ASSOCIATION







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 GILT BY ASSOCIATION












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USA TODAY Bestselling Author Karen Rose Smith is an only child who delved into books at an early age. She learned about kindred spirits from Anne of Green Gables, solved mysteries with Nancy Drew and wished she could have been the rider on The Black Stallion. Yet even though she escaped often into story worlds, she had many aunts, uncles and cousins around her on weekends. Her sense of family and relationships began there. Maybe that's why families are a strong theme in her novels, whether mysteries or romances. Her 87th novel will be released in 2015.

Readers often ask her about her pastimes. She has herb, flowers and vegetable gardens that help her relax. In the winter, she cooks rather than gardens. And year round she spends most of her time with her husband, as well as her four rescued cats who are her constant companions. They chase rainbows from sun catchers, reminding her life isn't all about work, awards and bestseller lists. Everyone needs that rainbow to chase.

Karen looks forward to interacting with readers. They can find her at the links below.  






©2015 Karen Rose Smith





Friday, May 9, 2014

#Breadmaker #Oat and Honey #Bread

When I mentioned on Facebook that I made Oatmeal Bread in our breadmaker and posted this photo, friends asked for the recipe.  So I thought I'd post it here in case anyone else would like to try it.  We make our own bread to avoid preservatives and plastic wrap that taints the taste of the bread.

This recipe came with our Oster Breadmaker.  I'm not a fan of wheat and we're trying to eat healthier. So we tried oats!

Oatmeal Bread

1 and 1/4 cups water
3 tablespoons honey
2 tablespoons butter or margarine
3/4 cups quick-cook oats
1 and 3/4 teaspoons salt
3 and 3/4 cups bread flour
2 tablespoons oat bran
2 tablespoons dry milk
2 teaspoons active dry yeast

1. Measure and add liquid ingredients to the bread pan.
2. measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pout the yeast.  Yeast must NEVER come into contact with a liquid when you are adding ingredients.  Measure the yeast and carefull pour it into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press "Select" button to choose the Basic setting.
6. Press the "Crust Color" button to choose light, medium or dark crust.
7. Press the "Start/Stop" button.

This breadmaker was a gift that I enjoy constantly.
Have a great "breadmaking" experience!






©2014 Karen Rose Smith