Zucchini Bread

Even if you don't garden, farmers markets, local farm stands and even your grocery store are chock full of seasonal veggies right now like squash and zucchini. There's so many advantages to buying local food: you support local farmers, cut down down on greenhouse gases because things don't have to be transported from Venezuela, and you'll likely save a lot of cash, too. 

Lucky for me, I have an abundance of zucchini, and off course, I love to roast or grill them up for dinner, but a summer favorite in my family is also zucchini bread. Moist, delicious, and easy to make, it's sure to become your family's favorite, too. And I promise, it doesn't taste like zucchini, so don't tell your kids. Add your choice of nuts or even chocolate chips if you're in the mood. In the fall, I even like to substitute diced apples for the zucchini.

Zucchini Bread

Ingredients:
3 eggs
1 cup oil
2 cup sugar
2 1/2 cup shredded zucchini (usually one large or two small ones will do)
3 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/8 tsp nutmeg


Mix all the ingredients, except the zucchini. Add that last. Split mixture into two loaf pans and bake one hour at 325 degrees.

Crunchy Homemade Granola

If you didn't already think I was a tree hugging hippie, with my (semi) organic gardening and composting, then this post probably proves it once and for all.

Granola has become one of the things I never buy in the grocery store. Especially once I realized how cheap I can make it on my own, how much more I get, and how I can control what goes in, or stays out.

Strawberry crunch muffins

Strawberry season is just a couple of weeks away and I can not wait to get over to Lyman Orchards in Middlefield, which is near my house and offers pick-your-own for all types of fruit, including strawberries. Pick-your-own is a wonderful way to get fresh fruits on the cheap, plus it's a nice way to spend a little time outdoors.

Topping:
1/2 c brown sugar
1/4 c flour
1/2 c chopped pecans
1/4 c oatmeal
3 tbsp butter, melted

Muffins:
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, lightly beaten
1 stick butter, melted
1 tsp vanilla extract
1/2 c milk
1 c sliced strawberries

Combine all the ingredients for the topping and set aside.

In a separate bowl combine the ingredients for the muffins. Fold in the strawberries. Scoop mixture into muffin tins. Sprinkle the topping over the batter. Bake 20-25 minutes 350 degrees until a toothpick inserted in center muffin comes out clean.

Gram's Anisette Cookies

Some of my fondest memories from childhood include baking cookies with my Gram. Whether it was oatmeal raisin, chocolate chip, or molasses, she kept track of everyone's favorites, no easy task for a woman that raised six children and helped raise 16 grandchildren.

For my wedding shower, my Aunt Sandi laminated dozens of my Gram's cookie recipes. I just love pulling down my recipe box and looking at her neat, cursive handwriting, appreciating the little tips and tricks she noted in the margins. And for a short time we are together again...

Ingredients:
For the cookies
1/2 c. Butter
1 tsp baking soda
1 1/2 tsp. Anise extract
1/4 tsp salt
1 c. Sugar
2 eggs
2 1/4 c. Flour
1 tsp. Cream of tartar

For the topping:
1 c. Confectioner sugar
2 tbsp butter
3 tbsp milk
Food coloring optional

Cream butter and sugar. Add anise extract, baking soda, salt and cream of tartar. Mix in eggs. Slowly mix in flour. Drop batter by teaspoon onto ungreased cookie sheet. Bake 10 minutes in 350 degree oven. Do NOT let cookies brown. Let cool.

To make topping combine confectioner's sugar, butter, food coloring and milk on stovetop. Heat and whisk until smooth, only about 3 minutes. Dip cooled cookies in mixture.

Becky's Biscotti

Since Christmas I have been in the baking mood, but I thought I'd try something new. Biscotti, which is basically an Italian cookie, is great with your morning coffee or with a nice cup of tea in the evening. It was my first foray with biscotti and I'm already looking forward to trying other varieties.

Ingredients:
1 cup butter
1 1/2 cup sugar
4 eggs
2 tsp vanilla
1 tsp almond extract
4 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup macadamia nuts, chopped
1 cup white chocolate chips

Preheat oven to 325 degrees. Line cookie sheet with parchment paper or spray with cooking oil.

Cream butter and sugar. Add vanilla, almond extract and eggs.

In a separate bowl mix flour, baking powder and salt. Slowly add to wet ingredients. Fold in nuts and chips.

Divide dough into four equal parts and form each quarter into loaves, about 1 1/2 inch thick, about 14 inches long.

Bake 20-25 minutes until lightly brown. Let cool and then cut 1/2 inch pieces diagonally. Put back in oven for another 8-10 minutes until golden brown.