Tag Archives: apple sauce

Zucchini Bread

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Peppers in the middle on the garden closest to me just terrible

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Zucchini, Summer Squash, Cucumbers, Tomatoes and Butternut Squash all looking good!

broccoli - garden 046 Our gardens are doing really well this year for the most part.  The only disappointments are my peppers, both the bell and jalapeno’ peppers are just not growing or producing.  We have had a bumper crop of zucchini, summer squash and cucumbers.  We have been getting a ton of cherry tomatoes and plenty of roma; I fear all of my beef steaks will all turn red at once.  That will be another weekend of processing.  I am not complaining I am actually very grateful we are having a great year.  My favorite, for 20+ years, supermarket is on strike here on the East coast.

Fortunately I was able to harvest some garlic this year, the bulbs are much smaller than I would like but there were around 70 of them; I had planted 120 bulbs in the fall but I will take whatever I can get considering the last two years I lost all of it.

Today was pickling cucumbers and baking zucchini bread day.  I pickled 8 jars of kosher dill and 34 loaves of various sized zucchini bread – I doubled the recipe below 3 times to get the 34 loaves. So far so good!

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I started blogging a little over a year ago; a few of you, since there were just  few of you at the start; may remember me posting this zucchini bread recipe around the same time last year however SO many more people have come on board with me since.  Technology is a pretty amazing tool. I was just looking at some of my blog stats and just today I had 3 people from 3 different countries check me out.  Colombia, Brazil and Italy I find that SUPER cool. Also I had barely started my first paragraph tonight when my daughter faced time me from the Philippines; she is there vacationing with a friend of hers from Japan. The world is getting smaller and smaller.

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Zucchini Bread – bake 350’ 45 minutes or so – depends on what size the pan is.  The recipe easily doubles and freezes well

2 large eggs

½ cup vegetable oil

½ cup apple sauce

2 cups sugar

2 tsp vanilla

2 tsp cinnamon

1 package vanilla pudding mix

1 tsp baking soda

1 tsp baking powder

3 cups AP flour

2 cups shredded zucchini that you have squeezed out most of the liquid – I put it all in a colander, place a plate and something heavy on it in the fridge few a couple of hours.  I still had to go to the store so it worked out great.

In a stand mixer add the first 8 ingredients and mix well, add the flour till combined and then add the zucchini.  Spray grease whatever you are using and fill to about ¾ full.  Bake for about 40-50 minutes and let cool for a bit, remove from your dish and wrap or bag.  These freeze really well.  We literally just ate our last loaf from last year just the other day.

If you are using a kitchen-aid with their 5 quart sized bowl you can double this recipe, however it will be very close to the top, so heed my instructions on when to add ingredients, it helps make sure all the ingredients get mixed well.

Thanks for listening

Happy Easter – Carrot Cake – Cream Cheese Frosting

Sorry this is a day late, we have been without internet for 4 days UGH!

 

Today like the last 30 years has started off with a pancake & sausage breakfast to support our local Rotary Club.  Let’s just say I would rather just donate money than actually attend and that is all I will say about it. My in-laws have been going to this event since they moved here in the late 70’s and we, I mean they just cannot break from tradition. I do say this lovingly.

Carrot Cake w/cream cheese frosting

Carrot Cake w/cream cheese frosting

I only added a few nuts and I was too distracted and ended up cooking it a little longer than I should have.  It was still very moist and yummy!

Later today I will be having family over for Linner, late lunch early dinner as I have called it for many years.  It is I think the first year that I didn’t hide eggs for the kids.  Which is kind of funny since they really are not “kids” anymore 21 & 23; but they always insisted that eggs be hidden.  When they were little I used to do a treasure hunt all over the house and yard for them depending on the weather.  I have a feeling if my daughter was home; she would insist on me hiding some for her and her brother to find.

Another tradition we started many years ago was we played four square in the driveway on a huge course with one of those huge plastic balls you see in those bins at the grocery stores.  We have had some crazy games over the years, not only on Easter, but I think that is when it started. We have had marathon games lasting 6-8 hours with everyone playing at some point from as young as 4-5 to as old as 70-80.  It would get pretty crazy at times but always full of laughter.  I do definitely miss playing with my brother, may he rest in peace.  Our main goal was to get him out of the servers’ box not sure how but he had a knack of always being in it.

Yesterday while out getting stuff for dinner I picked up a bag of used golf balls so that we could smackem’ down the driveway; the 3 of us sent all 48 through the woods and down the 1000’ driveway.  We do this periodically, afterwards we walk the driveway hunting for the.  Alex mentioned that we should have done this for a hunt when they were little.  Dad and I could send the balls down the driveway and then send the kids out to find them, whoever found the most would win a prize.  Excellent idea why didn’t I think of that!  This year I think we were only 14 shy of the 48 sent.  Not too shabby!

Today’s menu not unlike many others will be Ham, not the spiraled one, I’m probably on the short list who is not a fan all the ones I have ever had have been so very dry, I go for the monster shank or butt ones, always juicy. Smashed roasted baby potatoes, steamed zucchini and summer squash and I am going to make carrot cake with cream cheese frosting.

Have a wonderful day doing whatever it is your family does on this beautiful (this year) Spring Easter Sunday!

Carrot Cake 341

Carrot Cake – Cream Cheese Frosting

4 Eggs

¾ Cup apple sauce

¾ Cup vegetable oil

2 Cups Sugar

2 Tsp vanilla extract

2 Cup AP flour

2 Tsp baking soda

2 tsp baking powder

½ Tsp Salt

2 Tsp ground cinnamon

3 Cups grated carrots

Optional

1 Cup chopped pecans

Preheat oven to 350’ grease and flour 9×13 pan

In a large bowl beat together eggs, sauce, oil, sugar and vanilla. Mix in flour, soda, powder, salt and cinnamon.  Stir in carrots. If using nuts fold in pecans. Pour into prepared pan.

Bake in preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.  Let cool in the pan for 10 minutes. then turn onto a wire rack and cool completely.

½ Cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners’ sugar

1 tsp vanilla extract

Optional

1 cup chopped pecans

Make frosting: in a medium bowl, combine butter, cream cheese, confectioners’ sugar, and vanilla. Beat until the mixture is smooth and creamy. You can also stir in some chopped pecans in this if you would like.  Frost cake once cooled.