A Homemade Holiday

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Spoon the dough onto the cookie sheet length-wise to form two logs no closer than two inches apart. The logs need not be perfectly uniform. Try not to let the dough spread out farther than two inches wide. Use a rubber spatula to even up the logs. Using a teaspoon, sprinkle the topping on top of each loaf. Bake for 20 to 25 minutes until the center of each log is firm when pressed with your finger. The logs will be lightly browned. Remove from oven and reduce the oven temperature to 300°F. Using a serrated knife, slice the logs across diagonally into 3/4-inch slices. Loosen the bottoms with a large spatula. Arrange the slices so there's some space between them. Bake another 20 minutes or so until the slices are crisp and lightly browned. Cool thoroughly on a rack before storing in plastic-wrap lined tins. Then fight off the household members who will want to dive into them immediately.

Mini Quick Breads

These small loaves make cute gifts when they're wrapped in colored plastic wrap and a ribbon. Mini loaves also bake faster than the standard sized quick breads. If you don't own any mini loaf pans, buy the disposable foil pans at your supermarket and give your breads away in their pans. The breads can be frozen a week or two in advance by wrapping them in plastic wrap and putting them into freezer bags. I prefer to bake and give right away because freezing baked goods can make them crumbly.

Zucchini-Pistachio Bread (Yield: 4 mini loaves)

2 large eggs
1/3 cup each: honey, canola oil, brown sugar
1/2 cup low-fat buttermilk
1 tablespoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons vanilla
2 cups grated zucchini
3 cups sifted whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup toasted pistachios, chopped

Preheat oven to 350°F. Toast the chopped pistachios in a shallow pan for 10 minutes or so in the oven while you prepare the batter. Lightly grease the bottom of four small loaf pans with oil. In a medium-sized bowl, stir together the flour, baking powder, baking soda, and nuts then set aside. In a larger mixing bowl, beat the eggs with an electric mixer until fluffy then mix in the honey, oil, and sugar until smooth. Slowly add the dry ingredients and mix on low just until blended. Pour evenly into the loaf pans and bake for 35 to 40 minutes just until an inserted toothpick comes out clean. Cool thoroughly on racks for at least an hour or so before wrapping.

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