Zucchini Bread

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I have been making this recipe for Zucchini Bread since I was a little girl. It’s the recipe that my mom taught me. One time, she even mailed me some when I was in college – that’s love. I’ve made this around the world – literally, as I baked it once in South Korea. That was a fun adventure – especially since the only vanilla I could find came in these tiny, tiny tubes and I had to coax each and every drop out. That was totally worth it though, as I wanted to be able to share this special treat with my friends there. Every time I make this zucchini bread for other people, they ask me for the recipe. So I asked my mom if it was okay if I shared it and she okayed it, so I’m sharing it today with all of you. I hope that you find it just as delicious as we do!

Zucchini Bread

  • 3 eggs
  • 2 cups sugar
  • 3 teaspoons vanilla
  • 1 cup oil (Feel free to use any kind of oil – I’ve made it with vegetable oil, olive oil, and coconut oil before and it turned out great every time!)
  • 2 cups shredded zucchini
  • 3 cups flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon

Beat eggs until light and fluffy. Add sugar, vanilla, and oil and beat well. Stir in zucchini and salt. Stir together dry ingredients and mix into the zucchini. Put into 2 greased pans. Bake at 350 degrees for 1 hour. Makes 2 loaves (one for now and one for later – haha!)

There you have it! Not a complicated recipe, but the bread that it makes is totally delicious and worth it! Let me know if you try it and what you think! 

Zucchini Bread

Blueberry Delight Dessert!

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blueberry, dessert, no chocolate dessert

 

Okay, so food photographer I am probably not. And I probably never will be. But I never necessarily claimed to take good picture in the first place, so I guess that’s okay.

Above you see one blueberry delight dessert. This recipe, which sounded easy on paper, was actually a lot harder than I thought it would be. Apparently spreading the graham cracker mixture and the cream cheese part was hard to spread too. It also wasn’t as good as I thought it would be. Don’t get me wrong, it was good, but it was really sweet – like almost overpowering. I couldn’t finish one whole piece. Just really rich and I guess I wasn’t expecting that? And I don’t know if the time in the fridge amplified the sweetness or what it was. I’d probably give it a 3 or a 3.5 out of 5 stars. I’m hoping to take the rest to church tomorrow. Hopefully people will have a sweeter tooth than I do 😉

This recipe came from Favorite Eastern Star Recipes: Olde Family Favorites, Including Menus. This is  an old cookbook; when my great-uncle moved into a nursing home, he let his family go in and take the things that they wanted from his house. I ended up taking various things – including all my great aunt’s old cookbooks. We’ve found some gems in there and we’ve found some flops, but that’s like any cookbook. Anyways, I will leave you with the recipe for this dessert, in case you want to make it or in case you know how to make it less sweet.

Blueberry Dessert Delight
Favorite Eastern Star Recipes: Olde Family Favorites, Including Menus
Rosalee Wade, WM -Royal OES, Chap. No. 98, Clear Lake, WI

1 cup graham cracker crumbs (I found this to be roughly 6 graham crackers)
1 stick butter or margarine
1 cup sugar
2 eggs, beaten
8-oz. cream cheese
1 tablespoon lemon juice (optional)
1 can blueberry pie filling
Whipped cream (optional)

Mix crumbs, butter and 1/2 cup sugar; press into a 9×13-inch pan (easier said than done). Combine eggs, remaining sugar and cream cheese; pour over crumbs. Bake for 20 minutes at 350 degrees. Cool. Cover with blueberry pie filling mixed with lemon juice; top with whipped cream. Yield: 15 servings.

Hope you enjoy!

Macaroni and Tomato Juice Recipe

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I am telling you if you make this it will be both easy and delicious. I don’t have exact measurements but it’s so easy even I can make it without needing them. I present to you Macaroni and Tomato Juice!

20120914-201105.jpg

Now this is a family recipe but don’t worry I asked my mom first to make sure it wasn’t some big family secret. And it’s not so I’m sharing it with you. If I remember right it was invented by one of my parents during college and while the ingredients are cheap it is filling.

Macaroni and Tomato Juice
Ingredients:
-Noodles (traditionally elbow noodles but other ones would probably work so long as they weren’t like spaghetti noodles)
-A little bit of margarine (though you could probably use butter)
-Tomato juice (enough to cover the noodles)

The directions are simple. Cook noodles according to directions on the box. Drain. Stir in a little margarine. Add tomato juice – enough until the noodles are floating in it but just that – you dob’t need them swimming in it. Put back on stove and reheat until tomato juice begins to bubble. The end!

See? Simple! We usually eat it with cheese. Any kind will do – we usually use whatever’s on hand. I put both cheddar and mozzarella on my last night. It’s also best served with biscuits – whatever your favorite kind is! They’re great for dunking!

Hope you enjoy!

Melissa

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