Monday, June 4, 2012

Cooking with Honey~zucchini bread

Growing up I spent lots of time at my grands, Honey's and Lovey's House. Honey was always busy, cooking,cleaning, and doing chores as was Lovey, but his chores were mainly outdoors, or at the woods. There was always some wonderful aromas coming from Honey's kitchen. I always loved spending the night at their house because that meant being awakened by a rooster's crow and it also meant biscuits with syrup and sweet cream.

Now Honey lives with me, and there are no roosters that wake us up, although, I have been asking Karl for some chickens for awhile now. AND we rarely eat biscuits anymore because lets just face it biscuits just go to the hips or at least mine. AND there's no cow outside to produce the sweet cream...but there are times when I cook with Honey. And today was one of those days.

When she moved to our state, she became involved with the seniors at her church. She went on one of those trips with the seniors at church and came back with some new friends, including a boyfriend named Billy. She later married him at the young age of 79 having been a widow for over 20 years. They were married for a few short years and my family lived right next door to them. Each year when the zucchini came in she and her hubby, Billy, would make zucchini bread. It was pretty awesome, and even my daughter, Karlie, you know the picky eater, loved it. Honey has not made this bread since Billy died over 2 years ago. She says its a two-man job.
Billy and Honey back in 2008

Today, I went downstairs and said, "Let's make some zucchini bread!" We soon discovered we could not find the recipe, but Honey did a quick search on the internet and came up with the recipe...and we set out to make it.

First we peeled the zucchini.
Then we put it through this nifty contraption that Honey has in her cabinet and it came out grated.
The ingredients
the wet ingredients with the spices
add the dry stuff
stirring it in
Add in the yummy pecans and  don't forget the pineapple

Preheat the oven
Spray 3 pans and place in oven.

Wait around while it bakes for almost an hour...give or take.
Have a slice while it's still warm.

Make a little memory today and cook a little something with your loved ones. It's ok to eat a little slice just don't eat the whole pan and then maybe it won't go to those hips.

Zucchini Bread 
from the 1986 Southern Living Annual Recipe Cookbook
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup finely chopped pecans
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 (8oz) can crushed pineapple, well drained
Combine dry ingredients and pecans; set aside.
Beat eggs lightly in a large mixing bowl; add sugar, oil, and vanilla; beat until creamy.  Stir in zucchini and pineapple.  Add dry ingredients, stirring only until dry ingredients are moistened.

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