Pineapple Zucchini Bread


Ever have too much Zucchini harvested from your garden and you don’t know what to do with them?  Well how about giving this recipe a try?  Aside from grating the zucchini,  it’s an easy, throw together quick break that’s sure to become a family favorite.  It’s definitely my family’s!  😉

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3 Eggs
1 cup Vegetable oil
1 1/2 – 2 cups Sugar (I used 2)
2 tsp. Vanilla extract
2 cups shredded Zucchini (squeezed tightly to remove excess water)
1 (20 oz. can) crushed Pineapples, squeezed slightly and drained
3 cups All-purpose Flour
2 tsp. ground Cinnamon
1 tsp. Baking soda
1/2 tsp. Baking powder
1 tsp. Salt
1 cup chopped Walnuts, optional

Preheat the oven to 350° degrees.  Lightly grease 2 loaf pans and then set them aside.

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Wash your zucchini thoroughly well, removing any sap and dark areas.

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Using a food processor with a grater blade or a manual grater; grate the zucchini into shreds.  Now, gather some of the zucchini shreds into your hands and “SQUEEZE” tightly to remove excess water.  Do this with the rest of the zucchini.  Set aside.

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Now in a large mixing bowl, combine the eggs, oil, and sugar.  Beat until mixed thoroughly.

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Add the cinnamon and vanilla paste or extract.  Mix well again.

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Add the pineapples and zucchini; mix thoroughly.

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Add the flour, baking powder, baking soda, salt and nuts.  Mix thoroughly to combine well.

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Pour batter evenly into the prepared loaf pans, tap on counter to remove any excess air bubbles.  Place into the oven and bake for about 1 hour to 1 hour 5 minutes, or until cake tester inserted comes out clean.  Allow to cool slightly for about 10 minutes and then remove loaves to cool completely on wire rack.  Slice and serve.

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Friendship Bread with Starter


Friendship Bread is a great bread for everyday or even the holidays.  It’s moist, with a crunchy topping, and full of the flavors of cinnamon.  When you’ve made this bread, you can give your friends a sample of it along with the starter that was used to make it! Then your friends can bake their own bread and pass it along to their friends, AND this is why it is called “Friendship Bread”.

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STARTER:
1/2 cup Warm water
1 pkg. Active dry Yeast
1 1/2 cups Warm water
1 cup Milk
1 cup All-purpose Flour
1 cup Sugar

FRIENDSHIP BREAD:
3 Eggs
1 cup Vegetable oil
2/3 cup Milk
1 cup Sugar
2 tsp. Cinnamon
1 tsp. Vanilla
1 1/2 tsp. Baking powder
1 1/2 tsp. Baking soda
1/2 tsp. Salt
2 cups All-purpose Flour
1 large OR 2 small INSTANT Vanilla jell-o Pudding mix

SUGAR TOPPING:
1 cup granulated Sugar
2 Tbsp. Cinnamon

Begin by proofing the yeast in a plastic bowl.  Combine the packet of yeast with the 1/2 cup warm water, stir to dissolve the yeast.  Cover and allow the yeast to “bloom”.

NOTE:  Never use anything “metal” to contain or mix the starter.

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Once the yeast has bloomed, add the remaining starter ingredients, and using a whisk, mix to combine, removing any lumps. Guess what?  You just made your starter!

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Divide them into ziploc bags by pouring 1 cup into 3 separate bags. These can be used to pass out to your friends OR just keep them for yourself.  Using a sharpie marker OR on a fancy recipe card, jot down these instructions:

DAY 1 – The day you made the starter or receive the bag
DAY 2 – Day 5 – Mash the bag
DAY 6 – Add 1 cup All-purpose flour, 1 cup Whole milk, 1 cup sugar to bag, Mash to combine.
DAY 7 – DAY 9 – Mash bag
DAY 10- Pour contents of bag in large bowl, add 1 1/2 cup EACH of all-purpose flour, sugar, and milk.  Measure out 1 cup into 3 ziploc bags (and the cycle keeps repeating), With remaining batter follow instructions for making the Friendship bread, ENJOY!

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TO MAKE THE FRIENDSHIP BREAD:

With the remaining 1 cup of starter in the bowl, you can make 2 loaves of Friendship bread.

NOTE:  For the recipe above, you will always use 1 CUP STARTER!

Preheat the oven to 325° degrees.  Pour the remaining 1 cup starter mix into a large mixing bowl. Add the eggs, oil, and milk.  Mix this for about 2 minutes, until combined well.

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Add the remaining ingredients.

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Mix the ingredients well for about 3 – 5 minutes or until a smooth batter forms.

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Now in a smaller bowl, combine the sugar topping mix.  Lightly spray or grease 2 loaf pans.  Using about 2 tbsp. of the sugar mixture, coat the bottom and sides of the pans.

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Divide the batter evenly between the two loaf pans.  Tap the pans on the counter to remove air bubbles. Using 1/4 cup EACH of the sugar topping, generously top the batter in the loaf pans. This is what gives the bread its slight crunch.

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Bake the loaf pans in the preheated oven for about 45 – 55 minutes OR until a cake tester inserted comes out clean.  Remove from the oven and allow to cool for about 5 minutes on the counter, before removing from the pan.

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Remove from the baking pan and cool completely on a wire rack.  Slice with a serrated knife and serve.

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My Fluffy Pancakes


PANCAKES! They’re not just for breakfast anymore! These pancakes are by far one of the best I’ve had.  They’re light, fluffy, and so easy to prepare, with basic ingredients from your pantry.  Make up a batch soon and see what I mean….. 😉

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2 cups Flour
3 Tbsp. Sugar
2 Tbsp. Baking powder
1 tsp. Salt
2 Eggs
1 3/4 cups WHOLE Milk
1/4 cup REAL Butter, melted
2 tsp. Vanilla paste or extract

Begin by mixing the dry ingredients into a small bowl.

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In a larger bowl, combine the eggs, milk, butter, and Vanilla.  Beat these ingredients until well combined.

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Add in the dry ingredients and mix to thoroughly combine, beat for about 2 minutes or until a smooth, slightly thick, batter forms.

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Now, set the batter aside and allow it to sit for about 10 minutes.  This will allow the ingredients to activate the baking powder which will result in fluffier, lighter pancakes.

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Heat up your skillet to about MEDIUM.  Brush the bottom of the skillet with butter.

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Scoop out about 1/4 – 1/2 cup batter, depending on how large you want you pancakes. (The batter makes about 7 – 8 (5-inch) pancakes).  Pour it over the heated skillet and allow it to cook until you notice the edges start to bubble; only a few bubbles will form on top.

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Carefully flip your pancakes and continue to cook the other side just until golden and there are no visible signs of “raw” batter.  Butter each pancake and serve with your favorite syrup, jams, or jellies.  ENJOY! 😉

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Sweet Titiyas Harina with Coconut Milk


SWEET TITIYAS HARINA!  How can anything so simple be this good?  So many childhood memories are bundled up into one of these coconut flavored treats.  Give them a try and see if they bring back some of YOUR childhood memories! 😉

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4 cups All-purpose flour, (plus 1 Tbsp. if sticky)
3/4 – 1 cup Sugar, depending on desired sweetness
3 tsp. Baking powder
1/2 tsp. Salt
1/8 cup Crisco shortening (half of 1/4 cup)
1 (14 oz.) can Coconut milk, shaken to mix up the milk

In a large bowl, combine the flour with the sugar, baking powder, and the salt.  Stir these ingredients well to combine.

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Next, cut the shortening into pieces and distribute it throughout the flour mixture.  Using a fork OR your fingers, work or cut the shortening into the flour mixture for a few minutes.  You want to achieve bits of flour that resemble pebbles.  This should take several minutes.

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This is what the flour/shortening mixture should look like when you’re done.  If you clump up some flour in your hand, it should hold.

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Next, add the coconut milk, a little at a time.  NOTE:  You will NOT end up using the whole can!  I still had about 1/2 cup left after mixing my dough.  Stir quickly, using your hand is best, as you do not want to overwork the dough!!

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Add more coconut milk and work it into the flour.  You want to achieve a dough that is somewhat wet, but not overly sticky! You do not want a crumbly or dry dough.

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Once the dough is the desired consistency, as you can see in the picture; my dough is somewhat wet but still manageable.  Divide the dough into half.  Sprinkle some flour onto a counter surface or board, DO NOT mix the dough into the flour!!  You just want to coat both sides with the flour.

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Using your fingertips, spread the dough out over the flour.  Then use your rolling pin to spread the dough out even more, to the desired thickness.  I usually roll my dough out a tad over 1/4-inch thick, because I prefer thicker tityas.  Use cookie cutters to cut them into fun uniform shapes.  The traditional way is to break the dough off into several golf ball-sized pieces and roll them that way, usually between 1/8 – 1/4 inches thick.  NOTE:  I DO NOT poke my titiyas with a fork!  Growing up watching my mother do this, I often thought it was a form of decoration, LOL! But it wasn’t that at all.  It was an escape for the steam built up within the dough. In my case, I like that steam, it make my titiyas softer, so I DO NOT pierce them!

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On medium high heat, heat up your skillet, preferably a heavy one.  I usually place a small piece of dough to signal that the pan is ready.

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Once the pan is heated up, add 2 – 3 pieces of the titiyas pieces.   Cook them, turning often, to brown evenly on both sides.  NOTE:  The thicker the pieces, the longer it’ll take to cook.  Adjust your heat accordingly so you may have to reduce it to MEDIUM OR MEDIUM LOW!  Once they are ready, spread them with butter to melt over the hot titiyas.  SERVE!  Place leftover into an airtight bag or container.

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Chocolate “Chipper or Not” Banana Bread


Mmmm, the smell of banana bread baking, wafting through my home, is just a little piece of the tropics!  My bread is so moist, full of flavor, and just plain good!  But, I wanted to take it up a notch so I added some dark chocolate chips.  I’m not fond of nuts, but you can add it if you’d like.  This is a versatile recipe, dress it up or dress it down, it’s good any way you slice it….. 😉

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Banana Bread without nuts or chocolate chip…..

4 Eggs
1 cup Vegetable oil
1 1/2 cups Sugar
2 1/2 cups All-purpose flour
2 tsp. Baking powder
2 tsp. Baking soda
1 tsp. Salt
5 – 6 Ripe Bananas
1 tsp. Lemon juice
2 tsp. Vanilla paste or extract
1/2 – 1 cup Semi-sweet chocolate chips (I used dark chocolate chips in this recipe)
1/2 cup Walnuts, chopped

 

Preheat the oven to 350 degrees.  Lightly grease 2 loaf pans, set aside.   Peel the bananas and place them into a bowl, add the lemon juice, mix and mash them together.  The lemon juice will help to keep them from browning.  Set this aside.

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In another larger mixing bowl, add the eggs.  Beat them for a bout a minute.  Add the oil and blend to combine well.

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Add the flour, sugar, baking powder, baking soda, and salt.  Mix well to combine, about 2 minutes.

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Next, add in the mashed bananas and the vanilla paste or extract.  Blend well to combine!

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This next step is OPTIONAL!  You can either add the chocolate chips and nuts or not at all.  I actually made half with chocolate chips and half of the batter without.

TIP:  In a ziploc bag, add 2 tsp. flour; add the chocolate chips and toss them around coating them with the flour.  Add them along with the flour, into the batter and stir to combine well.  Doing this help to keep the chocolate chips afloat throughout the bread, instead of sinking at the bottom, when cooked.

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I also had 1 lowly banana left and decided to cut it into slices and decorate the top of the plain banana bread, it’s not so plain anymore, LOL! 😉  Bake the bread for about 55 minutes to an hour and 5 minutes; depending on your oven or until a cake tester inserted comes out clean.

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Allow to cool before removing from baking pan.

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Pumpkin Chocolate Chip Muffins


What could be better than Pumpkin and Chocolate?  Pumpkin Chocolate Chip Muffins, that’s what!  SIMPLE yet deeelish! A quick and easy muffin recipe you can make for the holidays or any day!

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4 Eggs
2 cups Sugar
1 (15 oz.) can 100% PURE solid packed Pumpkin
1 tsp. Vanilla extract
1 1/4 cups Vegetable oil
3 cups All-purpose flour
2 tsp. Baking soda
2 tsp. Baking powder
2 tsp. ground Cinnamon
1 tsp. Salt
1 1/2 cups semi-sweet Chocolate chips

 

Preheat your oven to 350 degrees.  Lightly spray 2 (12 cup muffin pans) with baking spray or Baker’s Joy, set this aside.  In a large mixing bowl, combine the eggs, sugar, pumpkin, vanilla, and vegetable oil.  Beat this mixture until it becomes smooth.

 

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In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Stir well.  Slowly add this to the pumpkin mixture and beat until well combined and smooth.

 

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Add in the chocolate chips and mix just until it is combined.

 

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Using a 1/4 cup measuring cup, scoop up some batter and pour it into each greased muffin cup.  Tap the pan on the counter to remove any air bubbles.  Bake for about 20 minutes or until done.  This recipe makes about 30 regular sized muffins.

 

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Chamorro Banana Donuts aka “Bonelos Aga”


BONELOS AGA aka Banana donuts, “Chamorro Style”!  These are traditional island treats made of a sweet banana batter, fried up to a golden brown.  They’re fast, they’re easy, and they’re GOF MUNGGI!  Give them a try…..

Bonelos Aga, fried to a golden brown.....

Bonelos Aga, fried to a golden brown…..

4 RIPE Bananas, mashed
1 Egg, slightly beaten
1 tsp. Vanilla
1/2 cup Sugar OR adjust to your taste
1 cup + 2 Tbsp. All purpose Flour
1 tsp. Baking powder
Oil, for deep frying

Peel then mash the bananas using a fork.
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Add the egg and beat until well blended.

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Add the sugar and vanilla.  Mix together until well combined.  Add the flour and baking powder.  Combine well. Batter will resemble thick pancake batter…

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Pour vegetable oil in a deep frying pan about 2-inches deep.  Heat on Medium heat.   Using a cookie scooper or two small spoons, add batter into hot oil.  Most times it’ll turn on it’s own but fry until golden on one side then turn to brown the other side.  Fry until golden, drain on a paper-towel lined colander.  Cool before serving.

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