fresh from the oven

I thought I had used all the peaches that I had put in the freezer, so I was surprised to find several quarts under something else. We haven't had peach cobbler in a long time and just the thought of it made me smile! So, as soon as the casserole for dinner came out of the oven, the cobbler went in. I just use that simple "stir and dump" recipe that has been around forever, but it never disappoints....and last night was no exception.Yummy!!



I stewed most of the zucchini (from yesterday's post) with the yellow crook neck squash, but two cups went into making this...

...bread! A friend gave me a recipe and it is a winner! The bread is moist and "cinnamony"....really good! It makes two regular loaves, but I like making mini loaves. They are easier to slice and serve and I enjoy giving them away. The recipe makes six.

Here's it is:

Zucchini Bread

3 cups self rising flour
2 cups sugar
1 cup nuts (I use Grape Nuts cereal)
4 eggs
2/3 cup oil
2 cups grated zucchini
1 tbsp vanilla
1 tbsp cinnamon

Preheat oven to 350. Grease 2 reg loaf pans or 6 minis. Combine flour, sugar, nuts, and cinnamon in a large bowl. In a med bowl, beat eggs; add oil, zucchini,and vanilla. Add wet mixture to dry mixture gradually, mixing gently. Bake 1 hour for reg loaves, 4o mins for minis.

*I use Grape Nuts for several reasons....you get the favor of nuts without the texture, so those who don't like nuts in their food or those who are allergic to nuts can also enjoy it. I use them in my Banana Nut Bread and Pumpkin Bread, too.

So, that's what's been happening in my kitchen! Hmmm...speaking of Peach Cobbler....I think I'll have some! :-)