I found this recipe on simply recipes. I already made some modifications (I split the recipe to two and substituted a few of the ingredients). Looking forward to making this soon. Will keep you posted on how it came out

Ingredients

• 2 eggs
• ½ cup butter
• 1 cups brown sugar
• 1 teaspoons vanilla
• 1 cups coarsely grated zucchini
• 4oz (½ 8oz can) crushed pineapple, drained
• 1½  cups all purpose flour
• 1 teaspoons baking soda
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1  teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup chopped walnuts
• ½ cup raisins/cranberries

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add butter, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins/cranberries, blend gently.

3 Pour the batter into a greased and flour-dusted 5 by 9 inch loaf pan. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pan for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 1 loaves.

Jody and I worked on perfecting this recipe, hence the name “Joly”…

Rating:  

INGREDIENTS:
Dry Ingredients
1 cup “regular” Matzah Meal
¼ cup Whole Wheat Matzah Meal
½ tsp of black pepper [freshly ground]
½ tsp of “4 seasons peper corns” [freshly ground]
½ tsp nutmeg [freshly ground]

Consume mix
¼ cup of boiling water
1 cube (15 mg) of chicken Bouillon [we used Telma]

Wet Ingredients
4 eggs
½ cup oil
½ cup finally chopped fresh parsley

PREPARATION:

1. Boil a pot of salted* water. [*We used 2 tbsp of "better than bouillon" instead of salt]
2. Measure the dry mixture into a medium sized bowl
3. Dissolve the chicken soup cube in the boiling water
4. Mix the wet ingredients in a large mixing bowl
5. Add the Consume mix into the wet mixture
6. Add the dry ingredients into the mixture
7. Mix well. Let stand for 5 minutes
8. Prepare a bowl with tap water, and wet a large cookie sheet
9. Making sure to work with wet hands form 1” balls, and place them on the cookie sheet
10. Gently put the balls in the boiling water
11. Bring to a gentle boil.
12. Cook covered for 20 minutes in total.

I  tried this recipe, and it is out of this world!

Rating:  

Next time I will try to add some nuts to the middle,  and see how it works.

INGREDIENTS:
Dry Ingredients
2 cups all purpose flour
1 tablespoons cinnamon
2 teaspoons baking powder

Cinnamon sprinkle
½ cup of sugar
1½ tablespoon Cinnamon

Wet Ingredients
½ cup white sugar
½ cup brown sugar
1 stick of butter
2 eggs
1 cup milk

PREPARATION:

1. Preheat oven to 375 F (Make sure rack is in the oven center).
2. Butter the 8×8 inch pan.
3. Sift the flour, baking soda, and cinnam0n in  a bowl.
4. Place the butter sugar, and egg  into a mixer bowl, and using the pedal attachment cream together.
5. Add to the mixing bowl the dry ingredients, alternating with the milk . Don’t over mix!
6. Spread half of the the batter in the pan.
7. Sprinkle 3/4 of the Cinnamon sprinkle over the batter in the pan.
8. gently pore the rest of the batter over the cinnamon sprinkle.
9. Sprinkle the rest of the cinnamon sprinkle on the cake.
10. Bake for half an hour.
11. This cake is great warm or cold

Rating:  

Servings : Makes a 8×8 inch cake
Preparation Time : 20 Minutes
Cooking Time : 30 Minutes
Equipment: 8×8 inch pan

INGREDIENTS:
Dry Ingredients
1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt

Wet Ingredients
½ cup white sugar
¼ cup brown sugar
¼ cup butter
1 egg
½ cup milk
1 teaspoon vanilla extract

Fruits

2 cups fresh blueberries
OR
1¾ cups fresh apricots cut to cubes

Crumble Ingredients
½ cup brown sugar
1/3 cup all purpose flour
1 teaspoon ground cinnamon
¼ cup butter

PREPARATION:

1. Preheat oven to 375 F (Make sure rack is in the oven center).
2. Butter the 8×8 inch pan.
3. Sift the flour, baking soda, and salt in a bowl.
4. Place the butter sugar, and egg  into a mixer bowl, and using the pedal attachment cream together.
5. add the vanilla to the milk.
6. Add to the mixing ball the dry ingredients, alternating with the milk . Don’t over mix!
7. Fold in Blueberries.
8. Spread the batter in the pan.
9. in the same mixing ball, combine (no need to wash ball),  combine ½ cup of brown sugar, the flour, Cinnamon and butter.
10. Sprinkle the crumble over the cake.
11. Bake for half an hour.
12. Can be served hot or cold

NOTES:
A friend who tried the cake thought it would be good also with other fruits. I definitely want to try it with apples…

I had the Chicken wrap with Pesto Vinaigrette from Trader Joe’s. I really wish they would just give me the recipe, or sell it in a can.

The recipe for Basil Vinaigrette on Allrecipe.com looks like a good approximation – I will try this soon and see if it is close enough.

Rating:  

Servings : Makes 24 cupcakes
Preparation Time : 20 Minutes
Cooking Time : 20 Minutes (23 in my oven)
Equipment: 2 traditional metal cupcake sheets set with cupcake doilies

Friendly warning!
While lots of sugar sprinkle looks great, it ended up crunchy, and that is really not the right mouth feel for a cupcake.
Next time we will only use the larger sprinkle flakes.

INGREDIENTS:
2 1/4 cup sifted all purpose flour
3/4 unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

4 eggs

3/4 cup buttermilk (1%)
a short shot of espresso (3 tablespoon of strong coffee)
2 teaspoon vanilla extract
1 teaspoon chocolate extract

12 tablespoon of unsalted butter
2 2/3 cups sugar

CHOCOLATE ICING (optional):
3 oz bitter sweet chocolate
3 tablespoon butter

PREPARATION:

1. Preheat the oven to 350 º F
2. Sift and mix the flour, cocoa, baking soda, baking powder and salt and sugar in a medium bowl. Set aside.
3. Lightly beat the eggs in a separate bowl.
4. Mix the buttermilk, coffee, vanilla extract and chocolate extract separately in another bowl.
5. In a mixer bowl, with a paddle attachment soften the butter, and mix in sugar until small crumbs form.
6. add the eggs. and mix until combined.
7. Add half of the dry ingredients.  ran the mixer on low speed.
8. Slowly trickle into the mixing batter half of the buttermilk mixture.
9. Stop the mixer and scrape the sides with a spatula.
10. Add the rest of the e dry ingredients.  ran the mixer on low speed.
11. Slowly trickle into the mixing batter the rest of the buttermilk mixture.
12. Mix on medium speed until combined.
13. scoop mixture into cupcake doilies.
14. Bake for 20 minutes.
15. Let the cupcakes cool for at least an hour
16. For CHOCOLATE ICING (optional):
    Slowly melt and mix the chocolate and the butter in the microwave (or over a Bain Marrie).
    Use offset spatula to top the cupcakes with the chocolate icing.
    Use large sprinkle flakes to decorate.
    Let cool for at least an hour to let the chocolate set.

NOTES:

I use butter instead of the traditional cream for the icing because I feel it is more stable without refrigeration.