Blueberry Zucchini Bread

 With zucchini in full season a lot of us have an abundance of this multi purpose veggie. This is a flavorful twist on traditional zucchini bread. I got this recipe from Harv's uncle Minnow Gremmer who is quite a baker. I often add a little lemon juice to the batter too. This would also be good as muffins, cake or cupcakes. A little lemon glaze would be amazing with this recipe.

Blueberry Zucchini Bread
3eggs
1 cup vegetable oil
1 TB vanilla
1 1/2 cups sugar
2 cups shredded zucchini
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 TB cinnamon
1 pt. fresh blueberries

Preheat oven to 350
In large bowl beat together eggs, oil, vanilla and sugar.
Fold clothes n zucchini.
Beat in dry ingredients.
Fold in blueberries.
Lightly grease 2 large or 4 small bread pans.
Divide batter amount pans.
Bake at 350 for 50-60 minutes or until il toothpick inserted in center comes out clean.
Cool in pan 6-10 minutes before gently removing to wire rack to finish cooling.

Coloring books for sale

Here are shots of my latest coloring book.

  25 original drawings on 60# paper. 

$10 per book. $1 of each book will go to Teen Challenge of the Firelands. 

Contact me via Facebook at Sue Rodman Danhoff, by email at tarrymore@yahoo.com or call/text to 567-227-7133. Pick ups local to willard Ohio and surrounding areas. Mail is available for those out of the area. Shipping depends on how many books and destination, but should be about $3 for 1-2 books, add about $1 for each additional book. I prefer PayPal to above email, but if you don't do PayPal I will accept cash or checks. 

French Onion Soup

I was craving a good cup of French a Onion soup a few weeks ago. Often what I order in a restaurant is too salty for my taste or the cheese isn't browned enough to get that yummy golden brown crust. Frankly, it is super easy to make, so why not have it exactly how I like it! I posted on Facebook a picture of my dinner that night and had several requests for the recipe, so here you go! 

Sorry about the lack of pictures. I'm posting from my iPad and pictures are on my phone...

Soup: 

5 large sweet onions thinly sliced then roughly chopped 

3 cloves garlic minced

2 TB Olive oil 

2-4 TB butter

1 cup red wine (I use Cabernet Sauvignon)

4 cups beef broth

3-4 cups chicken broth

2 TB Worcestershire sauce

1 tsp black pepper 

2 bay leaves

Toppings:

Gruyere cheese

Provolone cheese

Parmesan cheese

Baguette or French bread, sliced and toasted or dried in oven

Directions:

Sauté onions and garlic in oil and butter over low to medium heat until onions are golden and caramelized. Don't skimp on this step! If you don't want to stand there stirring the onions for a long time, you can place the onions, garlic and oils in a covered pan in the oven at 325 for an hour or so, stirring a couple times. Again, getting them nice and golden is key to develop the flavor. 

Add remaining ingredients and simmer an hour or so to blend flavors. Add more water if it gets too thick. 

Preheat oven to 400.

Toast slices of bread until dry and crispy. 

Ladle soup into oven safe bowls or ramekins. 

Top with a slice of bread, followed by provolone cheese and either the Gruyere or Parmesan. 

Place bowls on cookie sheet and bake 10-15 minutes or until cheese is golden and bubbly. 

Eat and enjoy! Yum! 

A new focus

I have not posted for quite a while. My life took a detour I wasn't expecting. There are still a lot of changes in the air, a lot happening in our lives and some new adventures. While I am still cooking, baking and creating yummy foods and goodies, I am finally using another creative side that hasn't been utilized nearly as much as I'd liked over the years.

I have found a new love! No, I haven't gotten rid of my husband of 35 years. I am finally using my artistic side  again! I am currently creating Zentangle inspired adult coloring books! So much fun!  I've printed one book and have many drawings ready for two more books that I'm working on. One will be similar to my first, which is nature themed, and the second will be inspirational quotes and sayings. I have less than 20 books left from the first printing. If interested, email or message me to make arrangements. $10  for each book of 25 original drawings. The book is 8.5x11 printed on 60lb card stock, one sided drawings do you don't have to worry about bleed through.
I'll post pictures as soon as I can figure out how to do it from my iPad. Lol

Cake Decorating Classes

Here is an overview of upcoming Cake Decorating Classes I am offering. I am updating and changing as I work out the kinks of each class so please be patient with me. I am thrilled to see so much interest in cake decorating!!

My goal is to hold one Cake Decorating 101 class each month as long as people are interested in taking the class. This class is a prerequisite for most of the other classes offered. The 101 class includes a cake that we decorate in class. This is so I can show you the techniques to a great cake base. All other cake classes you will supply an already iced cake so we can concentrate on the decorating techniques and not the basics covered in the 101 class.

Each class has a list of supplies needed for the class. I have enough of the supplies for the 101 class that if you don't have a chance to get them ahead it will be OK. Although the off-set icing knife would really be a plus.  For the Gum Paste class you really will need at least a basic set of tools, or be prepared to share mine, which means you might have some down time. I don't want students to not take a class because they can't get the tools. I'd rather you take the class and share tools. That way after attending the class you will have a clearer picture of what you really want.

I currently have ONE opening in the Thursday, March 27 @ 6pm Cake Decorating 101 class.
Thursday, April 3rd Cake 102 class is full.
The Sugar Egg class on Saturday, April 5 is full, but there are 2 openings for the April 12 Sugar Egg class.

If you are interested in being a back up for one of these classes in case someone can't make it, please let me know.  I keep a small class size so I can give plenty of personal attention.

All classes are held at my home in Willard: 4223 State Route 103 South (Celeryville). White house with blue trim, Big "Danhoff Detailing" sign in the yard. Enter thru the garage. Bring an apron if you have it to protect your clothes. Food dyes stain!!

I prefer pre-payment via PayPal when ever possible to hold your space. Arrangements can be made for cash payments. PayPal payments can be sent to tarrymore@yahoo.com or my cell 567-227-7133.

The Cake 104-Cupcake class on Thursday, April 24 would be great for making Mothers Day cupcakes. :) And any of the June classes would be great for making Fathers Day goodies.

Here are some pictures of recent cake classes:

 I still have a few opening so for this class. Please let me know as soon as possible if you'd like to attend. 

                 Cake Decorating 101

Tips for baking the cake

Tips for icing the cake

How to do boarders

Roses and other flowers

                              Thursday, February 6 @ 6:30pm - 8:30
                                              4223 SR 103 South, Willard OH 44890

Class time will be spent watching demonstrations of techniques

 and practicing on your own. 

$35 Includes a small cake that you decorate during class.

Payment via PayPal is preferred to reserve your spot.

Cash is accepted day of event if space is still available.

Contact me to sign up.

Facebook: Sue Rodman Danhoff

Email: tarrymore@yahoo.com

Cell: 567.227.7133

PayPal payments can be sent to my cell or email.

If you can, please bring to class:

Apron      ~   Open star tip   ~  Closed star tip   ~  Rose tip  ~  Writing tip  ~  Leaf tip   ~  Flower nail  ~  Small pointed scissors  ~  Decorating bag or parchment  ~  Clean wash cloth

6-10” flat or off-set spatula for icing

Don't worry if you don't have these items. I have extra of most things and we can take turns with what we don't have enough of. 

 I HATE to throw anything away! Ask anyone who knows me and they will back me up on this. When Kelly Brown and I had The Antique Oven, she used to hide the glass gallon jars from the pickles and mayo deep in the trash so I wouldn't find them. After all, you can't have too many glass jars! Not only did we make tea in them, you can store pasta, flour, sugar, left over soups, all kinds of things!! But alas, they thought having 8-10 would be enough... silly them... LOL

This year I am rethinking some of my food choices. One of the things I am trying to do is cut out more wheat and replace it with some of the gluten free options.

I had some oranges that needed to be used up (you knew I'd get back to the "don't throw anything away" part didn't you) and I wanted to experiment with gluten free flours. This is the result. Yes, there are a lot of different ingredients.... Gluten free baking is a tricky thing, plus I was trying to keep sugar and fats low, while boosting the fiber. These bars are very moist and spongy. I don’t like things very sweet. This recipe is on the edge for me. So I added a little lemon glaze… ahhh... just right! I hope you like them too.

Gluten Free Tropical Bars

½ cup butter, coconut oil or combination

2 eggs or equivalent egg replacer

¼ cup organic raw honey or pure maple syrup

1 tsp vanilla or lemon flavoring

1/3 cup almond or coconut milk

2 TB ground flax seed soaked in ¼ cup hot water for 5 minutes

1 mashed banana (approx. 1/2 cup)

2 cups ground orange (rinds and all-no seeds)

1 1/2 cup almond flour (extremely finely ground almonds)

1/3 cup coconut flour

½ cup sweet sorghum flour

1 tsp baking soda

1 tsp ginger

1 tsp baking powder

1 tsp guar gum

½ cup unsweetened coconut

Combine dry ingredients. Set aside.

Beat butter or coconut oil with eggs, honey and flavoring.

Add milk, flax seed mixture, orange and mashed banana, mixing well.

Stir in dry ingredients until well mixed.

Spread in a 9x13 greased pan.

Bake at 350 for 30-40 minutes or until center springs back when lightly touched in center and tooth pick inserted in center comes out clean.

Cool, then drizzle with glaze.

  

Citrus glaze: 1-2 cups powdered sugar. 2-4 TB lemon or lime juice to make a thin glaze.