Donna’s Zucchini Bread

Posted on

Last night, while we were away, Pam baked six loaves* of this very tasty zucchini bread.  They were so beautiful, and the house smelled so-o-o-o-o-o-o-o great when we opened the door.

(Photo by me, Doris)

This is the recipe I got from Donna in the 1980’s, and it’s been my ‘go to’ ever since.

Preheat panggangan to 325-degrees and grease two 8″x4″ loaf pans.

INGREDIENTS:
3 eggs
3/4 cup oil
2 cups grated zucchini
2 cups sugar
1 teaspoon vanilla

1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
4 and 1/2 teaspoons cinnamon
3 cups all-purpose flour

1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)

DIRECTIONS:

Beat eggs, add oil, zucchini, sugar and vanilla.  Mix well.

Add remaining ingredients and mix well.

Divide for two small loaf pans (8″x4″).  Bake at 325-degrees for 45-60 minutes or until toothpick comes out clean.  Butter crusts.
………………………………………………
* Pam made 4 batches of this dough at a time and poured 3 and 1/2 cups of batter into each 9×5-inch loaf pan that were sprayed with Pam (baking variety) that has a combination of oil/flour in it.  By baking in the larger loaf pans, they get done in about an hour (because ovens vary, test with a toothpick stuck into the crack on its top).   She ended up with six large-sized loaves.  Remove from pans, butter the top, and cool on rack before packaging for freezer. Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *