Garden Patch Quick Bread Recipes

GARDEN VEGETABLE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,

GARDEN HARVEST QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
• Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
• In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
• Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
• Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.

GARDEN HARVEST VEGETABLE BREAD LOAF

Steps:

• Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.
• Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time.
• Switch to the dough attachment and knead on medium speed for 5 minutes.
• Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
• Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets).
• Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.
• Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.
• Transfer to a cooling rack and let cool.
• Slice and serve with butter or plain yogurt and olives.

GARDEN PATCH SQUARES

Steps:

• Unroll crescent roll dough. Press into bottom of 15x10-inch jelly roll pan. Press seams to seal. Prick well with fork. Bake at 350 degrees F for 10 minutes, or until golden. Cool completely.
• Mix cream cheese, dressing mix, relish and mayonnaise until smooth. Spread evenly over baked crust.
• Combine remaining ingredients. Mix well. Scatter over cheese mixture, pressing in lightly. Cover with plastic wrap and chill before serving. Cut into small squares.

HARVEST VEGETABLE BREAD

Steps:

• Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
• Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
• Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
• Bake for 55 minutes or until a toothpick inserted into the center comes out clean.

GARDEN PATCH CAKE

Steps:

• In large bowl, beat oil, eggs, sugar and vanilla.
• Combine dry ingredients; add to egg mixture and mix well.
• Stir in vegetables.
• Add chocolate chips and mix well.
• Pour into a greased and floured 13x9-inch baking pan.
• Bake at 350°F for 35-40 minutes or test done.
• For frosting, beat cream cheese, butter and vanilla until light and fluffy.
• Gradually beat in powdered sugar until smooth.
• Spread over cooled cake.
• Store in the refrigerator.