Kansas State Fair Zucchini Bread

August 8 is National "Sneak Some Zucchini On Your Neighbor's Porch" Day, and in case you missed that perfect opportunity to share some of your crop, why not use your abundance of zucchini to whip up a few batches of moist, tasty zucchini bread?  This recipe came from the Kansas State Fair Cookbook and was submitted by Erma Stucky, Pretty Prairie, KS.  

Wednesday Morn Farmers Market at the State Capitol, Topeka, Ks

3 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 cup chopped nuts (I used toasted walnuts)
3 eggs, beaten
1 cup cooking oil
2 cups sugar
1 pkg. (3.4 oz) vanilla instant pudding
2 tsp. vanilla 
2 cups zucchini, ground (I pureed mine in the food processor)

Sift together the first 5 ingredients and set aside.  Mix eggs, oil, sugar, pudding mix and vanilla; beat well.  Add zucchini and nuts.  Mix in the dry ingredients.  Bake at 350 degrees for 1 hour.  Makes (2) 7 1/2 x 3 1/2 x 2 1/2 loaves.  Freezes well.  

Tips for Making Good Zucchini Bread:

• Choose zucchini that are small to medium.  Those giant zucchini that people are always trying to give away tend to have flesh that's tough and dry. If you must use these "big boys", cut them in half lengthwise and scoop out all the seeds, grating or pureeing the remainder of the flesh for your recipe. 
• Zucchini that are about the size of your forearm will yield about 3 cups of pureed zucchini.  
• Don't over mix your ingredients.
• Use a parchment "sling" for easy loaf removal from the pan.
• As soon as your zucchini bread comes out of the oven, cover the pan with foil to trap the condensation- this makes for extra-moist zucchini bread once it cools.  

Now You're Cookin',

Chef Alli

Speedy Cinnamon Rolls

 This recipe is used at least once a week to make cinnamon rolls for my family.  I can make a batch of these from start to finish in about 1 hour and 10 minutes.  This recipe makes 12 very large cinnamon rolls or 1 sheet pan of 12 and a half sheet pan of 6 smaller rolls. 

1 cup milk

1 cup water
½ cup vegetable oil
½ cup granulated sugar
1 tsp. kosher salt
1 egg
6 – 6 ½ cups all-purpose flour
2 small packages yeast (5 tsp.) – can use quick rise, if desired
½ cup melted butter
 2 Tbs. cinnamon (I love to use Viennese cinnamon, available in the Hy-Vee Health Market Bulk Spice Section)
2/3 cup dark brown sugar
2/3 cup granulated sugar

·        Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until temperature is to 120 - 130 degrees F.

·         While liquids are heating, measure 5 cups of flour into a mixing bowl; stir in yeast. 

·        Pour the heated liquids into the flour/yeast mixture.  Mix at medium speed with regular beaters or a paddle attachment for 1-2 minutes, adding egg during this step. 

·        Switch to dough hook, and add remaining 1 cup of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly sticky to the touch, but not sticking to sides of bowl.   (If dough hook is not available, you can stir the remaining flour in by hand then place dough onto a floured work surface and knead for 5-6 minutes.)

·        Allow dough to rest for 10 minutes.

·        Punch dough down; roll dough into a large rectangle, approx. 22” wide by 18” tall.   

·        Spread melted butter over surface of dough, then sprinkle dough evenly with cinnamon sugar mixture; pat down firmly.

·        Roll up dough from long edge, stretching edge over roll to seal and complete. (*Note to class:  Make sure Chef Alli demonstrates her special technique for sealing!)

·        Using a sharp serrated knife or a piece of dental floss, cut roll evenly into 12 very large rolls and place onto a large sheet pan, or cut roll into 18 smaller rolls and place onto a 2 sheet pans.   

·        Let rolls rise in a warm place for 20-30 minutes. 

·        Bake in preheated 350 degree F. oven for approx. 16-18 minutes (18 small rolls) or 18-20 minutes (12 large rolls) or until light golden brown. 

·        Let rolls cool slightly, then frost with your favorite recipe of butter cream frosting. 

Adapted from original recipe by Karen Hanson, Hy-Vee Manhattan Dietitian, for Cinnamon Roll Saturday Classes held at Topeka Hy-Vee. 

Chef Alli’s, Inc, PO Box 750664, Topeka, KS  66611       

Office: (785) 272-1055        www.ChefAllis.com                           ChefAlli@ChefAllis.com