Seasons & Holidays

Crafts for the holidays and the different seasons.

Zucchini Bread

~ lindy


Zucchini Bread

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Ingredients:


*3 Eggs, beaten

*1 cup Granulated Sugar

*1 cup Brown Sugar

*1 cup Oil, extra light olive oil or vegetable oil or canola oil

*2 cups grated Zucchini, unpeeled

*1 teaspoon Vanilla Extract

*3 cups All-purpose Flour

*1/8 teaspoon Sea Salt

*1 teaspoon Baking Soda

*1/2 teaspoon Baking Powder

*2 teaspoons Cinnamon

*1/2 teaspoon All Spice

Instructions:

Mix together in large bowl the wet ingredients: Beaten eggs, sugars, oil, zucchini and vanilla until combined.

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In a separate bowl whisk or sift together the dry ingredients and add small amounts at a time to the wet ingredients until there are no lumps.  Pour into prepared bread pans, see below.

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Optional:

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*1/4 teaspoon ground Cloves

*1/2 cup nuts, chopped (Walnuts, Pecans, Sunflowers Seeds, Pumpkin Seeds and Etc…)

*1/2 cup Dates, chopped or Raisins

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Variations:

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**Using only 1 cup of Zucchini and add either 1 cup of drained crushed Pineapple or 1 cup grated Carrots.

**In 2 regular sized baking bread pans or 1 small bread pan and one Long bread pan or 3-4 small bread pans, sprayed with Pam or greased and floured well.

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Bake the bread at 350*F. for 40-50 minutes or until done, depending on the size of pans used.

  


Enjoy!

Lindy and Jessica

Summer Corn Chowder

~ lindy

We’re busy in the garden this time of year freezing corn, green beans and harvesting onions.  The black bean plants have been pulled-up and are drying so we can dry them to store.

This is a yummy recipe we found over at Cooking Classy and thought it would be a great way to use up our garden crookneck squash, corn, garlic, onions and thyme.  I love it when we can make a recipe from the things we grow in our garden.  See our Freezing corn, green beans and Gardening tips and storing garden harvest.


Summer Corn Chowder

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*6-8 slices Bacon, chopped, cooked and crumbled (Save 4 teaspoons bacon fat for flavor and sautéing onions and garlic or use extra light olive oil and omit bacon fat)

*1/2 cup sliced Green Onions or Onions from your garden

*2 cloves Garlic, minced or pressed

*3 small Crockneck Squash, sliced or Yellow Squash, seeds removed, chopped

*2   3/4 cups Milk, your choice

*6 Fresh Ears/Cobs Corn, blanched and cut from cobs or 4   1/2 cups fresh frozen corn

*1/2 cup Whipping Cream or Heavy Cream

*1   1/2 teaspoon fresh Thyme or 1/2 teaspoon Dried Thyme

*3/4 teaspoon Sea Salt

*1/4 teaspoon freshly ground Black Pepper

*1 cup Cheddar Cheese, freshly grated, topping

*1/2 cup Green Onions, chopped, topping

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Saute Onions, garlic (add garlic the last-minute of sautéing) in bacon fat on medium heat about 4-8 minutes in a cast iron skillet.

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Reduce heat to low and add 1   1/2 cups of the milk and 1   1/2 cups corn. Sprinkle in the thyme, salt and black pepper to sautéed mixture.

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Pour mixture into a crockpot or cast iron pot and add the below ingredients and heat through completely and keep warm until ready to serve.

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In a blender add the cream, remaining milk and corn. Blend until nearly smooth. Add this puréed mixture to the above cast iron pot.

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Add more salt and pepper to taste, if desired.

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Top with cheese and green onions. Enjoy!


Have a great day!

Jessica