We LOVE this bread and this time of year – when we are flush in fresh zucchini and able to whip up a ton of batches.
2 Cups Sugar
1 1/2 tsp Cinnamon
1 1/4 tsp Salt
1 tsp Baking Soda
1/4 tsp Nutmeg
1/2 tsp Baking Powder
1 1/2 Cups Shredded Zucchini
1 Cup Vegetable Oil
1 tbsp Vanilla
1 Cup Chopped fresh or frozen Cranberries
1/2 Cup Chopped Walnuts OR another 1/2 Cup of Zucchini –
- 3 Cups Flour
- 2 Cups Sugar
- 1½ tsp Cinnamon
- 1¼ tsp Salt
- 1 tsp Baking Soda
- ¼ tsp Nutmeg
- ½ tsp Baking Powder
- 3 Eggs
- 1½ Cups Shredded Zucchini
- 1 Cup Vegetable Oil
- 1 tbsp Vanilla
- 1 Cup Chopped fresh or frozen Cranberries
- ½ Cup Chopped Walnuts OR another ½ Cup of Zucchini
- In a large bowl, dump the first seven items and use a whisk to combine/mix them. In another bowl, beat the eggs. Then add the zucchini, oil and vanilla. Add the wet mix to the dry mixture, just until blended. (If you mix the dough TOO much, it will end up with little "tunnels" inside it and you can't help but notice that when you are slicing it).
- Fold in the cranberries and nuts, then pour into 2 greased 9x5 bread pans. Bake at 350 for 50-60 minutes or, until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to a wire rack.
What perfect timing Aldi has this week with a dehydrator for under $20! This will let you try it all, for a minimal price – you could even share it with a friend – both taking turns making treats!
Jelly and Jam are not cheap at the stores, but they are full of high fructose corn syrup and artificial preservatives…ick!
Using the summer FRESH fruit surplus, you can make jam for pennies on the dollar! If you don’t have jars – check Freecycle.org or Craigslist – that could save you the $8/dozen price.
Depending on what size jar you use, this will get you 5-7 jars. Do NOT double the recipe – doubling any jam recipe keeps it from setting!!!
This recipe comes from my late God Mother…I used to get a jar of this every Christmas and on my birthday – seriously, it was my favorite gift! It still gives me the “warm fuzzy” when served over a toasted English Muffin.
This recipe seems putzy, but it’s VERY simply and has an incredible taste!
Esther’s 4 P Jam.
You need 4 bowls.
- In one you put 2/3 cup of diced fresh peach. (1-2 peaches) and 2/3 cup of sugar
- In one you put 2/3 cup of peeled, diced plum (Italian Blue tastes best, again, 1-2) and 2/3 cup of sugar
- In one you put 1 2/3 cup of peeled, diced pear (2-3 pears) and 1 cup of sugar
- In one you put 1 cup of crushed pineapple (small can) and 1 cup of sugar
The sugar over the fruit helps “start” it while you are prepping the next fruits.
Put the first two bowls into a 4 quart pan and add 2 Tablespoons pineapple juice. Stir well, put on low heat until sugar melts, stirring constantly. Then, cook on medium heat with bubbling boil, about 8 minutes.
Remove pan from burner and add pear bowl. Return to burner. Cook about 8 minutes…or until pearls are cooked, stirring all the time.
Remove from burner and add pineapple bowl. Return to burner, mix well. Cook with a bubbling boil 5-8 minutes more, stirring constantly. It will start to thicken.
Remove from burner and ladle into sterilized jelly jars. Top with paraffin while still hot. Store in Freezer or Fridge when cool.
It’s just about that time of year that Cucumbers are rapidly overtaking your garden! This is a VERY easy and VERY yummy recipe that you can whip up – to make great use of them!
Keep in mind that this recipe only works when you use your Tupperware, LOL! The Large Pik-A-Deli will be on sale pricing as of Saturday!
Start with 7 cups sliced Cucumbers and 1 sliced Onion, placed inside your Pik-A-Deli. Mix together the following in your Quickshake (gravy shaker):
- 1 cup sugar
- ½ cup white vinegar
- ½ tsp mustard seed
- ½ tsp celery seed
- 2 tsp salt
You may have noticed that I have bought a few jars of Nutella over the last month. First of all – when you make a 4 year old a Peanut Butter and Nutella sandwich instead of using jelly – it’s hard to get them back to jelly. (Shocker!) It’s that chocolate hazelnut goodness that sucks you in…sigh.
Here is another great way to use it – Nutella Rice Krispie Treats! It can be made Gluten Free if you use the GF Rice Krispies that recently came out. (for my big sissy!) It’s as easy to make as the “normal” version — but OOOOHHHH so yummier!
4 tablespoons (1/2 stick) butter
1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 cup Nutella
6 cups Rice Krispies cereal
Directions for stove top:
Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in Nutella until melted. Add cereal. Stir with a wooden spoon or spatula until well coated. It helps to wet the spoon to keep it from sticking. Wet your hands with water and evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray. Cool and cut into 2-inch squares. Seriously – the wet hands is the trick to a no-stick-on-your-hands finish.
Melt butter and marshmallows in your 3 Qt Tupperwave Stack Cooker Casserole (2 minutes or so) and stir with a silicone spatula until completely melted. THEN stir in Nutella until melted. Add cereal. Stir until well coated. Again, it helps to wet the spatula to keep it from sticking. Wet your hands with water and evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray. Cool and cut into 2-inch squares.
- I get butter for $2/# or less, so 1/2 stick is about $.13
- The marshmallows are snowman shaped and were bought after Christmas, so $.19 for a whole bag
- Nutella cost me $.59 for a 13 ounce jar and I use just over half a jar, so $.36
- The Rice Krispies were FREE from a past cereal deal
- 4 tablespoons (1/2 stick) butter
- 1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows
- 1 cup Nutella
- 6 cups Rice Krispies cereal
- Melt butter in a large saucepan over low heat.
- Add marshmallows and stir until completely melted.
- Remove from heat and stir in Nutella until melted.
- Add cereal.
- Stir with a wooden spoon or spatula until well coated.
- Wet your hands with water and evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray.
- Cool and cut into 2-inch squares.