Zucchini Bread


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Zucchini Bread
A personal recipe of Rick Beach. These can be made in small loaf pans in your Dutch Oven. Or in your home Kitchen Oven in a regular sized bread loaf pan.
Servings
3x5 mini Loaf pans
Ingredients
Servings
3x5 mini Loaf pans
Ingredients
Instructions
  1. Preheat Heat Oven to 350°F
  2. Blend Oil, Sugar, & Eggs in a bowl, then stir in grated Zucchini.
  3. In a second bowl mix the dry ingredients (not the Raisins or Nuts).
  4. Slowly add the mixed dry ingredients to the wet ingredients blending until uniformly mixed.
  5. Stir in the Raisins and optional chocolate chips or nuts.
  6. Fill loaf pan about 3/4 full with batter. Bake for 40 to 60 minutes depending on size of loaf pans. Using the clean toothpick/Knife test to check for doneness. Do not over bake and dry out.
  7. (6) 3x5 Mini Loaf pans = 40 minutes. Standard Loaf pan = 60 minutes
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CHICKEN & BROCCOLI PASTA

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CHICKEN & BROCCOLI PASTA
This is a supper easy and quick meal. Especially useful for using up left over chicken. While we prefer broccoli. Peas, or spinach, could be substituted. This meal can be prepared in 45 minutes or less from start to finish. Add a salad, garlic toast, and a glass of wine. for a full meal with a touch of elegance.
Keyword Boccoli, Chicken, Pasta
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
people
Ingredients
Keyword Boccoli, Chicken, Pasta
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
people
Ingredients
Instructions
  1. Precook the 1 1/2 cups of dry Penne Pasta in an adequate amount of lightly salted water, and 2 tablespoons of Olive Oil. At the same time steam or microwave frozen Broccoli florets until tender. Slice or roughly cube the precooked chicken breast.
  2. Start oven at 375°F
  3. On the stove top, In a seasoned and liberally coated (shortening or oil) cast iron skillet, melt the butter. add 2 generous splashes of hot pasta water, and bouillon paste. Whisk until uniform. Do not add any salt. The Bouillon and Pasta water will probably provide all that is needed.
  4. To the skillet butter bouillon water mix, add the steamed broccoli and sliced precooked chicken. Mix and turn until everything is coated.
  5. Strain the "al dente" hot cooked pasta. Discard the water. Add the strained cooked pasta to the skillet mixture. Mix and fold over to mix the pasta in.
  6. Sprinkle the cheese over the skillet mixture.
  7. Place the uncovered skillet mixture into the 375°F Oven and bake for 15 minutes.
  8. Serve Hot with a sprinkle of fresh ground black pepper if desired. Goes good with a salad and garlic toast.
Recipe Notes

This could easily be adapted to bake in a Dutch Oven using Charcoal.

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Cinnamon Rolls from scratch

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Cinnamon Rolls from scratch
Recipe & Photos: Rick Beach Sweet Dough Recipe (Makes 24 or a Double batch) You can bake all or Refrigerate or Freeze half this batch) Or cut this recipe in half For this Double batch you need (2) 11x15 glass baking dishes or (2) 12 inch Dutch Ovens
Prep Time 3 hours
Cook Time 20 minutes
Servings
Rolls
Ingredients
Prep Time 3 hours
Cook Time 20 minutes
Servings
Rolls
Ingredients
Instructions
  1. Making the Dough
  2. Bring egg to room temperature by placing it in a bowl of warm water while getting ingredients together.
  3. Never mix your salt & yeast together in the liquids. Doing so will kill your yeast.
  4. In its own large bowl whisk together 4 of the 4 1/2 Cups of Flour and the salt. Set this Flour and salt mix aside. (Reserve the 1/2 cup of plain flour)
  5. In a second bowl add the Warm Milk. The non-technical way of checking the temperature is to test on your wrist. Make it baby bottle warm. If you are the type that needs to use a thermometer the temperature should be on the yeast container, or you can find it on line. Many places state 110-115°F. Whisk Warm Milk, Agave, and Yeast together. Allow that is sit about 10-15 minutes to let the yeast "bloom".
  6. Next crack the room temperature warmed raw egg into a third bowl and whisk well. Once well whisked, slowly pour the whisked egg into the Milk, Agave, Yeast mixture while whisking it in.
  7. Lastly whisk the melted butter into the Milk mixture.
  8. In a large bowl mix half the flour salt mix with the entire warmed milk yeast mixture. At this point you can use an electric mixer to help the dough along. This will be thin enough since only half the flour mixture is being blended in this step. You can also use the old fashion way of mixing it in the bowl by hand. A Kitchenaid with a dough hook is even better.
  9. Or a Bread machine with the "Dough only option" could be used.
  10. Using a bread machine you could set it to "Dough" and "Quick Bread" (since we are using rapid rise yeast) and dump all the Flour/Salt mix, and the mixed liquids together, turn the machine on, and walk away. Most machines that have a program cycle for quick dough will produce the dough in about 45 minutes. Complete with the first "raise". Ready to roll out and add the filling. Then raise the 2nd time.
  11. For those using a more traditional methods read on.
  12. Once the really thin mixture (Half the flour salt and all the liquids) have been mixed, slowly start adding the remaining flour/salt mix Toward the end, use that reserves ½ cup of the flour and adjust dough to proper consistency.
  13. Kneading the Dough
  14. Turn out on a floured board and knead and fold until proper dough consistency. Not sticky. And not dry and stiff. But stretchy and beginning to show signs of air bubbles. Some describe it as soft as a baby's bare bottom. The dough in this stage needs to be very well kneaded. It takes some time and work if doing it by hand.
  15. First "Rise"
  16. Coat the well kneaded dough lightly with oil or butter (Pam or spray cooking oil is easiest), place in large warm raising bowl (a warmed heavy/thick glass or ceramic bowl works best). Cover the bowl with a towel or plastic wrap. Keep in a warm place for about 45 minutes. Dough should double. Punch down.
  17. Adding the Sugar & Cinnamon Filling
  18. Cut dough in half and work one half of the dough at a time to make rolls. On a floured board roll out dough, or work it by hand to about ¼ - ½ inch thick, in a rectangle about 16X20 inches. Spread with half the soft butter. Sprinkle with half the dough filling sugar mixture. Roll the dough up long ways so you have a log 20 inches long. Pinch the seam the length of the log. Slice across the log to make 12 equally wide rolls. Place the rolls in a warmed greased 11x15 baking dish. Or a greased warmed 12 inch Dutch Oven. Remember this is a double batch so you will need two baking dishes or two Dutch Ovens. Spray the tops lightly with Pam or other spray cooking oil.
  19. Second "Rise"Cover and keep in warm area for about 45-60 minutes or until doubled.
  20. Preheat oven to 350° and Bake for 15-20 minutes are until slightly golden brown on the top. Properly baked they are soft but not under cooked and doughy. With a Dutch Oven and coals for 350° start checking them at 15 minutes, and then every 5 minutes until done.
  21. Mix up the icing while the rolls are baking. Let rolls cool slightly, but while still warm spread half the mixture over each half batch of rolls.
Recipe Notes

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WHITE BREAD Old Fashion (Agave & Coconut Milk)

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WHITE BREAD Old Fashion (Agave & Coconut)
The taste of this bread is that of old fashioned white bread. There is no coconut taste in the finished bread. Organic Blue Agave is used since it is a low Hypoglycemic organic sweetener. A friend (Kathleen Leblanc) gave me a bread recipe using Agave Syrup in place of sugar. Starting my quest of using Agave.

The version shown here is my tweaked version to suit my tastes. I use Coconut Milk rather than regular milk , other milks, or water.

Adding extra Agave to sweeten the dough and this also makes excellent Cinnamon Roll dough.

I often bake this in a Dutch Oven. Free form loaves could be used. Or small loaf pans. Use a large, tall, Dutch Oven and coals for 375°. I prefer to use one standard bread loaf pan. I place a wire rack in the Dutch Oven to elevate the loaf pan slightly.
Prep Time 90 Minutes
Cook Time 30 Minutes
Passive Time 5 Minutes
Servings
Loaf
Ingredients
Prep Time 90 Minutes
Cook Time 30 Minutes
Passive Time 5 Minutes
Servings
Loaf
Ingredients
Instructions
  1. SET BREAD MACHINE to “Quick”, “Dough” Start so pre-heat is going.
  2. PLACE Flour in bread machine. Make a hole in the flour pile with your finger (Volcano looking) and pour the salt into the hole in the flour, then cover the hole.
  3. COMBINE in a separate bowl the Warm Coconut Milk, warm Agave, and Yeast. Whisk and allow to "grow" 5 to 15 minutes.
  4. COMBINE in yet another separate bowl the whisked warm raw Egg, and melted but only warmed Butter. Whisk to combine. {DO NOT heat the butter so hot, it cooks the egg when they are combined)
  5. COMBINE the Milk/Agave/Yeast mixture with the Egg/Butter mixture and whisk to combine all the liquids.
  6. POUR combined liquid mixture gently around the edges of the flour/salt volcano in the bread machine. Let the bread machine starting running through Quick, Dough, cycle (Mix & Rise normally about 45 Minutes) This is normally a manual override setting on most bread machines. (A mixer and dough hook could be used. Or the old fashioned method of kneading on a bread board.
  7. After the machine runs through its dough cycle ( about 45 minutes). Pull the dough out and place on a floured bread board. Knead and add extra flour if needed to get to proper consistency (just beyond sticky). Stretch and pat dough to about 1 in thick. Then Roll up and pinch seal the long seam, and tuck the two ends under to form your loaf. Pinch sealing the fold under also.
  8. PREHEAT oven to 375 degrees F. Grease Bread Pans. The warmed stove top will become the area to raise the loaves. Put a thin layer of olive oil on all exposed surfaces of your dough loaf. Place the dough loaf in your greased bread pan with the sealed edges down. Cover the loaf/pan with a floured towel and place on your warm stove top. Just not directly above any oven vent that may get overly hot.
  9. Let the loaf raise until doubled. About 45 minutes.
  10. Gently place the raised loaf in the preheated 375° oven and bake for approximately 25-30 minutes or until golden brown. When finished baked loaf is tapped, it sounds kind of hollow if everything went well.
  11. While hot remove from the loaf pan. Carefully to avoid collapsing the top. For a soft crust rub butter on all surfaces of the loaf while still hot. Cover with a towel until cooled. Once cooled completely. The loaf can be sealed in a bread bag.
Recipe Notes

You can make the dough without using a bread machine using traditional methods and arm power.

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SUN DRIED TOMATO Topping for fish


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SUN DRIED TOMATO
Recipe & Photo Submitted by: Rick Beach Enough for 2 pieces of freshly Grilled Salmon (Salt & Pepper to taste) Great on grilled Swordfish too. Multiply as needed.
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Instructions
  1. Using a Non Stick frying/saute pan heat oil on medium high
  2. Add and quickly saute the Celery and Garlic (stir constantly to avoid burning-Don't let Garlic turn dark)
  3. Add all the remaining ingredients except the Grated Parmesan Cheese & Chopped Basil leaves
  4. Hold the Parmesan Cheese & Chopped Basil leaves until the end.
  5. Continue cooking the tomato ingredients on medium high heat, constantly stirring and folding over until liquid is gone. Blackened in places is perfect....but don't over do it. Cook all the liquid out of the mixture until it is thick enough to pile and not flatten out or leach liquid.
  6. Just prior to serving on freshly grilled salmon, add the Grated Parmesan Cheese & Chopped Fresh Basil. Keep over heat and stir into the mixture for about 1 minute to wilt the chopped Basil. Immediately pile a generous portion on each serving of freshly grilled Salmon. Top with a fresh sprig of Basil
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RECIPE: POTATO SALAD (PARTY SIZE)

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RECIPE: POTATO SALAD (PARTY SIZE)
A excellent tasting Potato Salad. For when time is short, and large quantities are requires. This is my "go-to" recipe for large parties, catering events, and large group potluck meals. Each batch serves about 20 people, in a buffet line, when other side dishes available. This is an Original Rick Beach recipe. A single 5 lb batch will half fill a 1/2 size stainless steel steamer tray. A double batch will fill a 1/2 size stainless steel steamer tray. Once mixed keep refrigerated or chilled with ice at all times.
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Mix all the ingredients except half the Paprika and the Diced, and sliced Hard Boiled Eggs. Mix until uniformly distributed.
  2. Add the Diced Hard Boiled Eggs, (Don't add the sliced eggs yet) Gently fold until uniform. But not so much the bits of cooked egg yokes disappear.
  3. Turn the mixed Potato Salad into a clean bowl or stainless steel serving tray. Garnish the top with the sliced egg. Sprinkle with the second half of the Paprika.
  4. Keep Chilled.
Recipe Notes

Be sure to keep refrigerated or chilled at all times.  If mixed in stainless steamer trays, and you use the stainless lids, these can stack in the refrigerator. 

For serving we use our steamers unplugged with a layer of ice dumped in the bottom.  The trays of potato salad can be placed in on top of the ice.  Additional trays of ice can be placed on top of the potato salad.  Kept chilled until right before serving.

Potato Salad at a picnic, or even inside the house, left to get warm.  Can have unpleasant and even deadly consequences.  Practice good food handling safety. If I see someone else's potato salad [or deviled eggs] and it isn't chilled, not sitting on ice to keep it cold while serving....I pass.

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RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)

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RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)
Recipe: Rick Beach
Instructions
  1. Saute the Celery in the Olive oil, then add the onion and garlic. Saute until translucent.
  2. In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.
  3. Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of a greased/well oiled Dutch Oven.
  4. Next Layer that with ham. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  5. Next Layer that with Potato Slices. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  6. Next Layer that with ham. Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.
  7. Next Layer that with Potato Slices. Then Pour the remainder of the whisked ingredients on the Ham.
  8. Cover the Dutch Oven with its lid. Use hot charcoal for 350 Degrees, more top heat than bottom. Bake about 1- 1 1/2 hours until potatoes are tender.
  9. Note: Follow the same directions and heat for baking in your home oven.
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RECIPE SWEET LIME PIE

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RECIPE SWEET LIME PIE
This is a "Sweet Lime" Pie recipe. For those unfamiliar with Sweet Limes, when ripe and at peak flavor, they appear more like a lemon. Yellow skin, and pale green on the interior. We grow these in our yard and start enjoying them the middle of December. Key Lime juice could be substituted if you have access to those instead.
Servings
Pie
Servings
Pie
Instructions
  1. Preheat Oven to 375°F
  2. Combine the beaten egg yokes, sweetened condensed milk, vanilla, salt, and lime juice. Whisk well until silky smooth. Dump into the unbaked graham cracker crust.
  3. Bake in preheated oven for 15 minutes. Toothpick test should come out clean. Do no over bake.
  4. Allow to cool then chill.
  5. Top with whipped cream when served.
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RECIPE: Pumpkin Roll with Cream Cheese Filling

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RECIPE: Pumpkin Roll with Cream Cheese Filling

This Pumpkin Roll with Cream Cheese Filling is a Holiday favorite. Exceptional any time of the year severed with a cup of coffee.

Way easier to prepare than most people think.

Course DESSERT

Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour

Servings
Servings


Ingredients
The Cake Roll

Cream Cheese Filling

Powdered sugar for the towel

Course DESSERT

Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour

Servings
Servings


Ingredients
The Cake Roll

Cream Cheese Filling

Powdered sugar for the towel


Instructions
The Cake
  1. Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).

  2. Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.

  3. Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.

  4. In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.

  5. In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.

  6. Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.

  7. Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.

Filling
  1. While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.

The Filling & the Rolling
  1. Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving.

    These can be made ahead and frozen.

  2. Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.


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BREAD Artisan Flax Seed & Beer


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BREAD Artisan Flax Seed & Beer (No Knead)
This is a no knead yeast bread. It does require allowing it to self rise overnight on the counter.
Servings
Loaf
Ingredients
Servings
Loaf
Ingredients
Instructions
  1. In a large dough mixing bowl. Add Salt, Yeast, and ground Flax Seed to Flour
  2. Add Beer to the combined dry ingredients. Stir together until completely mixed into a rough ball.
  3. Cover with plastic wrap and let sit on counter 6-18 hours.
  4. Sometime after the initial 8 hours when dough has at least doubled, turn the "proofed" dough out onto a floured board. Pat the dough out flat. Fold over on itself 4 or 5 times. (No Kneading)
  5. Oil the inside of your Dutch Oven. Place the dough into the oiled Dutch Oven. Oil the top of the dough. Cover with plastic wrap once again. Allow to raise 1 1/2 to 3 hours. Gently peel the plastic off when time to bake to avoid deflating the dough. Using a 8 inch Dutch Oven you will bake with the lid off. Using a 10 in Dutch Oven you can bake with the lid on or off. If baking with the lid on be sure to coat the lid with oil. The dough will most likely push up to the lid and recreate the lid pattern. It also may actually push the lid up higher, until you get more familiar with this baking technique and perhaps not adding all the dough based on your baking vessel size.
  6. Preheat oven to 450°F Bake about 30 minutes or until golden brown. If you tap on the crust you should hear the distinctive hollow sound of properly baked bread.
  7. Shake out the loaf to cool on a rack. For soft crust, brush all surfaces with butter once out of the Pan/Dutch Oven, and still hot.
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