The service always features an inspirational music group from the region. Today our worship was accompanied by Dakota Road, a trio from the Dakotas, I guess. Great sound! After the service, we had our meal under the Robinson Park shelter. Always good food and good conversation. I am still full, I think!
Carter had to work today so it was another day of not seeing much of him. I made the most of my time with a 3-mile walk, a little reading (I'm hooked on this book "Defending Jacob") in Mr. Deck Chair, and some baking.
Just a nice picnic of a day!
Since I have two black thumbs, I don't grow anything I can use for cooking or baking. The next-door neighbor gave me some zucchini the other night so I thought I'd give zucchini bread a try. Wow. Yummy stuff. Naturally, I had to throw in some chocolate chips because that's just what I do. (Jim always says I should just call my banana bread "cake"!)
If any of you need a simple recipe, here's the one I used. It is popular with the men in my house, too. But then, they pretty much devour anything I bake. Even on a hot day!
Classic Zucchini Bread
Ingredients:
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/4 cup white sugar
1 cup brown sugar
3 teaspoons vanilla
2-3 cups shredded zucchini
Directions:
- Spray two 8 x 4 inch pans with non-stick cooking spray and preheat oven to 325 degrees.
- Mix together flour, salt, baking powder, soda, and cinnamon in a bowl.
- Beat eggs, oil, vanilla, white sugar and brown sugar together in a large bowl. Add dry ingredients to the wet mixture and beat well. Stir in zucchini until well combined.
- Pour batter into prepared pans.
- Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes. Remove bread from pan and let cool completely.
- Makes 2 loaves. (It actually made 3 loaves for me but I had normal, not large bread pans)
Good luck, Green Thumbers!
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