Terry Ambrose

Home of Mystery Writer Terry Ambrose

You are here: Home / Archives for baking soda

baking soda

Marquetta’s Zucchini Bread

By Leave a Comment

This recipe originally came from a friend and it’s been in our family for many years. The zucchini bread is moist and packed with flavor. Make it gluten-free by substituting Bob’s Red Mill 1-to-1 Gluten Free flour for the flour in the recipe. On a rainy day, this is perfect with a cup of hot tea! You can also jazz it up with some chocolate chips, walnuts, or other additions. Be creative and enjoy!

Print Recipe
 Marquetta's Zucchini Bread
A moist zucchini bread that is sure to be a winner with everyone!
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
Instructions
  1. In a large bowl, beat together the first six ingredients
  2. In another large bowl, sift together remaining ingredients
  3. Gradually mix dry ingredients into egg and zucchini mixture. Stir only until moistened.
  4. Turn into two buttered loaf pans (we use four smaller pans) and bake at 350 degrees for one hour.
Share this Recipe

Chocolate Zucchini Bread

By Leave a Comment

Chocolate Zucchini Bread
When we make this Chocolate Zucchini Bread, we make four mini loaves instead of two large ones. Perfect for the holidays!

Print Recipe
 Chocolate Zucchini Bread
Adapted from Cooking Gluten-Free A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat, Karen Robertson (Celiac Publishing, 2003).
Chocolate Zucchini Bread
Course Breads
Cuisine American
Servings
Ingredients
Course Breads
Cuisine American
Servings
Ingredients
Chocolate Zucchini Bread
Instructions
  1. Preheat oven to 350 degrees F. Butter two 5 x 9-inch loaf pans.
  2. Combine eggs, oil, vanilla, and sugar in a large bowl. Add zucchini, mixing well.
  3. In a medium bowl, sift flour, cocoa, baking soda, cinnamon, salt, and baking powder.
  4. Slowly add sifted mix to the zucchini mixture. Blend well and stir in chocolate chips.
  5. Divide mixture between the two prepared loaf pans and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.
Recipe Notes

You can prepare the dry ingredients in advance so you've got a mix on hand when time is short. Just be sure to refrigerate any prepared dry mixes. Recipe adapted from Breakfast in Bed, Carol Frieberg (Sasquatch Books, 1990). Slices of bread freeze well wrapped individually.

Gluten-free flour

This bread can be made with wheat flour or another type of gluten-free flour. Just be sure to check the flour instructions to see if xanthan gum is needed.

Share this Recipe

Cranberry Pumpkin Spice Bread

By 1 Comment

Cranberry Pumpkin Spice Bread - Terry Ambrose

Print Recipe
 Cranberry Pumpkin Spice Bread
This Cranberry Pumpkin Spice Bread became a fast favorite around our house. It's perfect for the holidays, especially if you like to bake for other people. Hint: If you're looking for a unique present for the holidays, these loaves of bread can be a great way to say Happy Holidays without shelling out a bundle of cash. (We use a mini-loaf pan that makes four decorative mini-loaves instead of two full-sized loaves.)
Cranberry Pumpkin Spice Bread - Terry Ambrose
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
Cranberry Pumpkin Spice Bread - Terry Ambrose
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
  2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
  3. Mix the egg substitute, cranberry sauce, pureed pumpkin, applesauce, and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened.
  4. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans.
Recipe Notes

1 egg equals 1/4 cup egg substitute—4 eggs are required for this recipe which is what I used.

Share this Recipe

Best Big, Fat, Chewy Chocolate Chip Cookies

By Leave a Comment

This amazing recipe came from Pelican Cove Inn please visit www.pelican-cove.com for more great recipes.

Print Recipe
 Best Big, Fat, Chewy Chocolate Chip Cookies
These are the best chocolate chip cookies I have ever tasted!  It is a little unusual in that you melt the butter and use a lot more vanilla. We found it on the internet at allrecipes.com a few years ago and we have been using it ever since. Enjoy!
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 325 and grease cookie sheets
  2. Sift together flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together melted butter and sugars. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in chocolate chips. Drop cookie dough 1/4 cup at a time onto prepared cookie sheet about 3 inches apart.
  4. Bake 15 to 17 minutes in the preheated oven or until edges are lightly browned. Cool on racks and enjoy!
Share this Recipe

Gluten-free Chocolate Chip Banana Bread

By Leave a Comment

Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is easy to make. Make it gluten-free or not, with chips or without—it’s always delicious!

Print Recipe
 Chocolate Chip Gluten Free Banana Bread
We love quick breads like banana bread. But, sometimes we want them to be a bit different. The nice thing about this recipe is you can easily change things up. Don't want chocolate chips? Try pecans or walnuts, or raisins, or dried cranberries. The possibilities are limitless!
Chocolate Chip Banana Bread
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
Chocolate Chip Banana Bread
Instructions
  1. Preheat oven to 350 degrees
  2. Mix butter, sugar, and vanilla on high speed in mixer until creamy. The mixture should be light when done.
  3. Beat in eggs, one at a time, until well blended
  4. Mash bananas with the milk in a separate bowl and set aside
  5. In another bowl, combine remaining dry ingredients.
  6. Alternately mix about 1/3 of dry ingredients and 1/3 of bananas into the egg mixture until all are combined.
  7. Bake for 1 - 1 1/2 hours. Check during last 1/2 hour for doneness by inserting toothpick or cake tester.
  8. Allow to cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
Recipe Notes

There's a wide range of time for baking due to different baking speeds for different types of pans. Once you know how long your pan and oven take, you can lock that in as the baking time. Also, if you don't have a cake tester, just use a metal turkey lacer (it works really well!).

Share this Recipe

Fresh Apple Oatmeal Breakfast Bread

By

Apple Oatmeal Bread
Time for another food experiment! This time, it’s a good-for-you apple oatmeal bread that is oh-so-good!

We found the original recipe on FoodNetwork.com and did a little modification to make this breakfast bread gluten-free. At the same time, we added a little more spice. The result is a fabulous breakfast bread that is sure to impress anyone you serve.

Converting this recipe to gluten-free is easy if you use a gluten-free one-to-one flour and gluten-free oats. We used Bob’s Red Mill for both. These days, it’s becoming much easier to find gluten-free baking ingredients, so there’s no reason to not give gluten-free a try!

Print Recipe
 Fresh Apple Oatmeal Breakfast Bread
A crumble topping adds flavor to this healthy Apple Oatmeal Breakfast Bread. Don't be scared off by the Xanthan gum ingredient. It's only needed with some gluten-free flours. If you use Bob's Red Mill 1-to-1 Baking Flour, you don't even need it.
Apple Oatmeal Bread
Course Breads
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
loaf
Ingredients
Crumble Topping
Bread
Course Breads
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
loaf
Ingredients
Crumble Topping
Bread
Apple Oatmeal Bread
Instructions
  1. Combine brown sugar, oats, cinnamon and melted butter in a small bowl. Set aside.
  2. Preheat oven to 350 degrees. Cut a piece of parchment paper large enough to just cover the base of the bread pan. Place in bottom of the pan. Grease the parchment paper with butter or use a cooking spray.
  3. Place oats in a blender and process to a flour-like consistency.
  4. In a large bowl, combine oats with next four dry bread ingredients (all purpose flour, baking soda, baking powder, and cinnamon).
  5. In a medium bowl, combine eggs, honey, oil, and vanilla.
  6. Stir brown sugar into egg mixture until combined. Add in apples and stir again. Slowly add in flour mixture, being sure to not over-mix. Gently stir in walnuts.
  7. Pour batter into the loaf pan and sprinkle with crumble topping.
  8. Bake for 1 hour or until a wooden toothpick (or a cake tester) comes out clean when inserted. Cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
Share this Recipe