Zucchini Bread

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I purposely don't plant zucchini in my garden. They are like
hangers. You invite one in and the next thing you know you
have a whole neighborhood of them. Besides, everyone knows
someone who grows it and needs a dumping ground for their
extra. For me, it is one of our workers that blesses us.

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Pre-heat oven to 350.

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Peel your zucchini. You don't have to, I just like the texture
better and think it makes a better batter.

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Grate your zucchini. Be careful to use a guard when you get
close to the end of your zucchini. No one wants knuckles in their bread.

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2 C grated zucchini.

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3 eggs. Aren't these cool. They come from Son #2's chickens.

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2 C sugar

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1 C canola oil (or vegetable oil). Mix these three ingredients
together.

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Add and mix 3 t vanilla. 3 t == 1 T

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Measure and add 3 C flour, 1 t salt, 1 t soda, 1/4 t baking
powder, 3 t cinnamon. Mix well.

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Add the zucchini and mix again.

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You can add walnuts.

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I chop the walnuts coarsely. If I'm going to eat a nut, I want to
taste it.

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Grease 2 loaf pans. I use Pam spray and I hold the pan under
my stove hood. Turn the hood on high while spraying the pan.
That way any extra spray gets sucked right out of the house
instead of somewhere in your kitchen.

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I add the walnuts to one pan and leave the other without for
the picky eaters in my family.

Bake about 45 minutes to 1 hour until done. Keep checking to
make sure it doesn't over bake.

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Yummy.

Peach Bread

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This is a nice, moist, bread. You can make this with fresh or
frozen peach puree. There are still peaches out there at the
Farmer's Market.

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Wash 6 - 8 peaches. I haven't made this in a while and these
peaches were pretty big. I could have gotten by with 3. I will
either freeze the extra puree or use it in my morning smoothie.

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Cut in half and remove pit.

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Put in blender and puree.

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Cream together 1 1/2 C sugar with 1/2 C Crisco.

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This is what it should look like after mixing.

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Add 2 eggs,

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2 1/4 C peach puree,

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1 t. vanilla and mix.

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Add and mix in 2 C flour, 1 t. baking powder, 1 t. soda, 1/4 t. salt
and 1 t. cinnamon.

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If you like nuts, add chopped pecans.

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You need about 1 C nuts. I dump half the batch into 1 greased
9X5X3loaf pan because not all my family likes nuts. I then add
the nuts to the remaining batter. So I have one loaf with pecans
and one without.

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Make sure your loaf pans are greased. The one on the left has
the pecans.

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This is so good warm from the oven.

Cinnamon Rolls - Cheater Easy

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This is a cheater recipe but oh so good!

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Preheat oven to 350.

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These are the ingredients - 4 simple items. Frozen bread dough,
brown sugar, butter and cinnamon.

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Butter the bottom and sides of your baking dishes.

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Flour your surface.

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Roll out dough. This is sort of tricky because the elasticity of the
dough make the dough shrink back. Just keep rolling.

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Butter the rolled out dough.

Spread brown sugar liberally over the dough. Sprinkle cinnamon on brown sugar.

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Roll the dough long ways. You sort of roll and tuck the dough.

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Add brown sugar to the dishes and dabs of butter. Cut the roll
of cinnamon dough in 1 inch pieces.

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Place in baking dish leaving some room for the rolls to expand.

Let rolls rise - put the pan in a dark place. What I've done in
the past is to turn my oven on - 350. Let the oven run a couple
minutes just until it gets warm - not to 350, just some warmth.
Turn oven off and set dish in oven and let rise - double in size.
This usually takes about 45 minutes - just keep checking. I now
have a warming drawer that is a wonderful proofer.

Bake at 350 for about 25 minutes - always checking. You don't
want them to get too brown.


Grab some fresh cold milk and make sure you eat at least one
while they are warm.