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  • Welcome!
  • Air Frying
  • Main Dishes - Menu
  • Appetizers & Beverages
  • Desserts & Sweets
  • Grill Time!
  • Seafood and Fish
  • Side Dishes
  • Soups & Stews
  • Pressure Cooking
  • Contact
My Food Fantasia

Desserts & Sweets

Super-Moist Squash Bread

7/13/2016

2 Comments

 
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Zucchini and yellow squash can be used interchangeably in any recipe...and you won’t be able to tell the difference! Or you can also use both zucchini AND yellow squash together (both in one recipe). How great is that?!

My family LOVES dessert breads! Banana bread, zucchini bread, pumpkin bread, cinnamon bread, coconut bread…there are so many different recipes out there. One of the biggest disappointments with dessert breads can be if they turn out dry or dense. But this recipe for Super-Moist Squash Bread is PERFECT! Seriously…it’s THE MOST moist dessert bread that I’ve ever made! I use a combination of zucchini and yellow squash…and it’s absolutely delicious!!! The walnuts and/or chocolate chips can be omitted, but I love the nutty crunch and the little bit of chocolatey goodness that they add!

One important thing I need to point out with the super moistness of this bread: DO NOT DRAIN/SQUEEZE the moisture out of the zucchini/squash. Many recipes will say to "remove the excess liquid," but that's a mistake! The liquid content is what helps make this bread top notch! 

This recipe makes two loaves...but that's a good thing, because this yummy bread will be gobbled up in no time! Enjoy!
Super-Moist Squash Bread

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup egg substitute (or three eggs)
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3-1/2 to 4 cups grated zucchini and/or yellow squash
1 cup chopped walnuts (optional)
1 cup chocolate chips (optional)

Preheat oven to 325 degrees. Grease and flour two 8” x 4” loaf pans.

Sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg together into a medium bowl.

In a large bowl, add egg substitute, vegetable oil, applesauce, white/brown sugars, and vanilla extract; beat until well mixed. Add sifted flour mixture to the creamed mixture; beat well to mix. Stir in zucchini/squash, walnuts, and chocolate chips.

Distribute the batter mixture evenly into the prepared loaf pans. Bake for about one hour to one hour and 15 minutes, or until toothpick inserted in the center comes out clean. (Check bread at 55 minutes to get a better gauge on how much more time is needed.)

Cool in pan on a wire rack for at least 20 minutes, then remove from pan (bread should pop out easily when you turn the pan upside down). Continue cooling completely on rack.

If stored in the refrigerator, this bread will keep for weeks. To freeze, wrap loaf in plastic wrap, then wrap with aluminum foil and place into a gallon-size ziplock freezer bag.
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2 Comments

Creamy Coconut-Pecan Freezer Pie

6/7/2016

0 Comments

 
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When the summer heat hits, my menu (including desserts) includes lighter fare whenever possible. I love finding recipes that don’t require turning on the oven! The pre-summer heat has already soared to triple-digits here in early June (uggghhh!!!), and I was craving a creamy, sweet, cold dessert…and my Creamy Coconut-Pecan Freezer Pie hit the mark! Easy to make and pop into the freezer…no fuss, no muss, and no baking! 

If you’re not a coconut fan, you could add an extra handful of flavored chips as a substitute; however, my family LOVES coconut, so I personally wouldn’t leave it out! The coconut taste is subtle but definitely provides flavor, and it also adds a nice texture to the frozen silkiness of the pie.


Adding some sliced bananas or fresh strawberries on the graham cracker crust (before putting in the filling) would also be a VERY yummy twist on this scrumptious dessert!  Hope you enjoy!
Creamy Coconut-Pecan Freezer Pie

9-inch prepared graham cracker crust
4 ounces shredded coconut (not sweetened)
3/4 cup chopped pecans
1/2 cup butterscotch chips (or other chip flavor of your choice)
7 ounces sweetened condensed milk
5 ounces neufchâtel (reduced-fat) cream cheese, softened
8 ounces frozen fat-free whipped topping, thawed

In a large bowl, use a mixer to whip together the sweetened condensed milk and cream cheese until fluffy. Fold in the whipped topping and set aside. In a separate small bowl, mix together coconut, pecans, and chips.

Spoon half of the cream cheese mixture into the graham cracker crust and spread evenly. Sprinkle with half of the coconut mixture. Top with remaining cream cheese mixture, and finally the remaining coconut mixture. Freeze overnight (at least 12 hours). Serve straight from the freezer.
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Coconut Banana Bread with Lemon Glaze

1/9/2016

0 Comments

 
I found a wonderful recipe for Coconut Banana Bread many years ago in a Cooking Light magazine and made a few minor modifications to it. This is, hands down, one of my all-time favorite dessert breads! In fact, it's so good that I usually double the recipe so I can make two loaves! The addition of sweetened coconut flakes AND dark rum (yup...RUM!) bring this banana bread to a whole new level of yumminess...and the lemon glaze puts this bread OVER THE TOP in the delicious department!
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Coconut Banana Bread with Lemon Glaze

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened (I usually substitute butter-flavored Crisco instead)
2 eggs
3 very ripe bananas, mashed
3 tablespoons dark rum (I use Captain Morgan’s spiced rum)
1/2 teaspoon vanilla extract
1/2 cup (plus 3 tablespoons) sweetened coconut flakes, divided
1/2 cup powdered sugar
1 1/2 tablespoons lemon juice

Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, mix the granulated sugar and butter until well blended. Add eggs and mix well. Then add bananas, rum, and vanilla, stirring to combine.

Add flour mixture to banana mixture and stir until moistened. Stir in 1/2 cup coconut flakes. Spoon batter into a 9"x5" loaf pan coated with cooking spray; sprinkle top with 3 tablespoons coconut flakes.

Bake for 1 hour, or until wooden toothpick inserted in center comes out clean. Cool for 10 minutes in pan on wire rack, then remove from pan.

Combine powdered sugar with lemon juice and drizzle over warm bread. Cool bread completely on wire rack. 
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