APPLE ZUCCHINI BREAD!

APPLE ZUCCHINI BREAD

Since apples and zucchini are so abundant this time of year, it's only natural that the two be used together in one recipe. Made this yesterday and it makes a nice moist bread. My family loved it!

INGREDIENTS:

 4 cups all-purpose flour

1 tablespoon baking soda

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

5 eggs

1-1/2 cups vegetable oil

2 cups sugar

1 cup packed brown sugar

1 tablespoon vanilla extract

 2 cups shredded unpeeled zucchini

 1 cup shredded peeled apples

1-1/2 cups chopped pecans

DIRECTIONS:

 In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff).

Spoon into three greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely

BIG & CHEWY OATMEAL RAISIN COOKIES!

OATMEAL RAISIN COOKIES:

Make going back to school sweeter by tucking one of these cookies into the kids' lunch boxes. My daughter made these cookies today for her grandchildren and they are the best oatmeal cookies I have ever had. You simply have to try them.

 INGREDIENTS:

11/2 Cups all-purpose flour
1/2 tsp. salt (use ¼ tsp. if starting with salted butter)
1/2 tsp. baking powder
1/4 tsp. freshly grated NUTMEG
2 sticks butter,unsalted softened
1/2 tsp. PURE VANILLA EXTRACT
1 Cup light brown sugar, packed
3/4 Cup granulated sugar
2 large eggs
3 Cups oatmeal
11/2 Cups raisins

DIRECTIONS:

Adjust oven racks to low and middle positions and preheat oven to 350°.
Line cookie sheets with parchment paper or spray with nonstick cooking spray.
In a medium bowl, sift together the flour, salt, baking powder and NUTMEG; set aside.
Beat the butter and VANILLA until creamy.
Add the sugars and beat until fluffy, about 3 minutes.
Beat in the eggs, one at a time.
Gradually add the dry ingredients to the butter mixture and mix well.
Fold in the oats and raisins.
Roll the dough into generous 2-inch balls. Place the balls on the cookie sheets, leaving at least 2 inches between each ball.
Bake at 350° until the cookie edges turn golden brown, about 20-25 minutes.

Halfway through the baking time switch the cookie sheets from top to bottom and turn them from front to back.
Place the cookie sheets on a cooling rack and let the cookies cool completely before removing.
For chocolate chip cookies, substitute chocolate chips for raisins and omit the
nutmeg.
Recipe from Penzeys

STEWED TOMATOES IN CROCKPOT!

STEWED TOMATOES IN CROCKPOT

Homemade stewed tomatoes from the crockpot for freezing. When the tomatoes are abundant this is a great way to use some of them and have stewed tomatoes for dishes when the winds are cold and the snow is blowing outside and you're all warm and ready to dig in to some good food.

INGREDIENTS

6 to 8 ripe tomatoes

2 tablespoons margarine (I use bacon grease)

1 medium onion, thinly sliced

3/4 cup chopped celery

1/2 cup chopped green pepper

3 tablespoons sugar (more or less)

1 small bay leaf

1 teaspoon salt

1/8 teaspoon pepper

DIRECTIONS

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel.

Cut tomatoes in wedges. In Crock Pot, combine all ingredients.

Cover and cook on low 8-9 hours.

Remove bay leaf. Sprinkle top with parsley, if desired.

 Serve as a side dish or freeze in portions for soups or other recipes.

Serves 6.

Recipe may be doubled.