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This is a new page dedicated to some of
the prize winning recipes available from some of the areas most wonderful cooks.
Be
sure to contact the Farmers Market or email us if you have something that needs
to be added each month. You will be given credit for the submission.
We have a new feature person that will
be feeding us the best recipes on the planet for 2012 and her name is Ms. Dawn Carter.
You all know Dawn thru Carol and Randall Bickford. We want to welcome her column
here.
2012--More to come later
ZUCCHINI BREAD
3 eggs
2 teaspoons vanilla
1/3 cup milk (water)
1 cup oil
2 cups sugar
2 cups grated zucchini
3 cups self-rising flour
1 Tablespoon cinnamon
½ cup chopped nuts (I use pecans)
Beat eggs until fluffy; add vanilla, milk, oil
and sugar, beat well. Reduce speed of mixer and add
zucchini. Sift together flour and cinnamon; add
½ cup at a time, blending until moistened. Add
nuts, stir by hand. Pour into a greased bread
pan. Bake at 350 degrees for about 50 minutes or
until toothpick inserted in the middle comes out
clean. Store in a cool area or refrigerator.
To make sure the bread come out of the pan
clean, sprinkle the sides and bottom of pan with sugar.
Makes 1 loaf.
Thanks to: Mary Cantrell, Mkt Manager
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