Bread Recepies

Zucchini Bread

2 cup sugar
1 cup salad oil
3 eggs, beaten
2 cup grated, peeled zucchini
3 cup flour
1/4 tsp.baking powder
1 tsp. salt
2 tsp. soda
3/4 tsp. nutmeg
3 tsp. cinnamon
1 cup nutmeats
3 tsp. vanilla

Cream sugar and salad oil. Add beaten eggs. Mix together dry ingredients. Add slowly to sugar and oil mixture add zucchini, vanilla and nutmeats last. Bake at 1 hour in greased pans at 350
degrees. Makes 2 loaves.

Zucchini Nut Bread

Beat 3 eggs with 1 1/2 cup sugar.Blend in 1 cup oil.Mix in 1 teaspoon vanilla, 2 teaspoons baking soda, 1 teaspoon baking powder and 1 teaspoon salt.Beat in 1 teaspoon cinnamon and 1 teaspoon ground cloves.Grate and add 2 cups raw zucchini.Blend in 2 cups all purpose flour.Add 1 cup chopped nuts.Grease and flour 3 small loaf pans and bake 350? for one hour.When cool, wrap and keep refrigerated.

Wild Blueberry French Toast

6 slices of thickly sliced homemade bread
2 cups light cream
8 eggs
2-4 T maple syrup Sauce
1/4 cup butter
2 cups wild blueberries
1/2 cup maple syrup

Heavily butter a 9 by 13 inch shallow casserole. Cut each slice of bread in half diagonally and place in casserole. Combine cream, eggs and maple syrup and beat until smooth. Pour over the bread. Cover and refrigerate overnight. Preheat oven to 400 ?. Bake 30 minutes or until puffed and lightly browned. Meanwhile prepare sauce. Saute blueberries in butter until tender. Add maple syrup and bring to a boil. Reduce heat and simmer until thick about 5 minutes. Pour over the french toast and serve at once accompanied by Fieldstone Farm's own breakfast sausage. [4-6 servings]

Vidalia Onion Muffins

1 large egg
1/3 cup vegetable oil
3/4 cup milk
1 cup self-rising flour
1 cup old-fashioned rolled oats
1/4 cup sugar
1/2 cup chopped Vidalia onion
3/4 cup grated extra-sharp Cheddar
1/3 cup chopped pecans

In a large bowl whisk together the egg, oil and milk; add the flour, oats and the sugar; and stir the mixture until it is just combined. Fold in the onion, Cheddar and pecans; spoon the mixture into 36 buttered 1/8 cup muffin tins (gem tins), and bake the muffins in the middle of a preheated 400? oven for 15-20 minutes, or until they are golden. Turn the muffins out onto racks and serve them warm or at room temperature. Makes 36 muffins.

Victoria's Eggnog French Toast

10 thick slices of country bread, about 1" thick (day-old bread is best)
6 eggs
2 tsps of vanilla
1 tsp of cinnamon
1 tsp of nutmeg
4 cups of eggnog

Beat eggnog, eggs, vanilla, cinnamon, and nutmeg together. Arrange bread slices in a large casserole dish and pour the batter over the bread, making sure all the bread is covered with the batter. Turn the bread over, to make sure both sides are absorbing the batter. Let sit overnight in refrigerator.

Bake in oven at 400 degrees for about 10 minutes, or until golden brown. Serve with warm syrup and fresh strawberries.

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