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It's been hot here this week. Really hot....and humid. Really humid. My sewing is upstairs in an area that stays quite stuffy during the day when it's this hot out. So in lieu of sewing, I've been downstairs in the kitchen, with the oven running. I can assure you that that too, is hot. But the results have been tasty.
Last Wednesday the girls and I went with some friends to pick blackberries at
Crabtree Farms. There were enough berries for a batch of jam and this blackberry crisp. Oh my. I typically see cobbler recipes for summer fruits and to be honest, I don't really love cobbler that much (although if you bring me some, I will gladly eat it). I'd much rather have a pie or crisp. Oh how I love the topping on a crisp! Butter, sugar, nuts - good stuff. I used
this Martha recipe and altered it slightly. Instead of 1 1/2 cups of white flour, I did half white and half wheat. I also added some chopped pecans to the topping and when I do it again, I'll probably also add a few tablespoons of ground flax seed for good measure.
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The zucchini in my garden are coming in faster than I can feed them to my non-zucchini loving family. I'm sure everyone was thrilled with my choice of squashes for the garden, but hey, when you can turn it into yummy bread, what's not to love? My neighbor made this bread for us last year and it was so good, I knew it was the recipe I needed. If you think you might need it as well, here it is......
Zucchini-Pineapple Bread
Beat until fluffy:
3 Eggs
2 Cups Sugar
2 Tsp. Vanilla
1 Cup vegetable oil
Add:
3 Cups Flour (reserve 1/2 Cup to mix with nuts & raisins)
1 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Baking Soda
1 Cup Crushed Pineapple
2 Cups Grated Zucchini
Mix with Flour and Add:
1 Cup Nuts
1/2 Cup Raisins (optional)
Spoon into two greased & floured loaf pans. Bake at 325 for 1 hour.
Yes, the good news is you'll get TWO loaves. I was nice and shared with the neighbors. I know, pineapple sounds like an odd ingredient, but it gives the bread a sweetness. I reduced the sugar to 1 1/2 cups and also split my flour 50/50 white and wheat. Even with the reduction in sugar, there is plenty of sweetness and the wheat flour is not overpowering. I think the best review I got was from Sarah, our non-vegetable eating vegetarian who loved it and declared "I don't even taste zucchini!". Anyone have any other zucchini recipes that don't taste like zucchini?
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And then there was today. No wheat flour, no flax seed, no reduction in sugar. Just my girls and their Easy Bake Oven. Oh how I do not love the Easy Bake Oven. I absolutely will not pay $3 (or more) for a cake mix that will make one four inch cake, so I looked online and found
this recipe for chocolate cake. Don't you love a recipe where everything is in teaspoons? Add to that the fact that they wanted to make layer cakes.... and each their own. We were easy-bakin' it for almost an hour and a half. The first two can out poorly, but salvageable and their cakes were iced, sprinkled and partially eaten.........
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I wouldn't let them eat it all - can you tell why?