GRANNY'S ZUCCHINI BREAD

2 cups sugar
3 eggs
1 cup oil
2 tsp vanilla

1 8oz can of crushed Pineapple
2 cups shredded Zucchini
3 cups All Purpose Flour
1 tsp salt
1 1/2 tsp Baking soda
1 1/2 tsp Cinnamon
1 cup chopped Dates, Raisins or Cranberries * (optional)

Beat eggs, oil, sugar and vanilla until thickened; stir in remaining ingredients mixing well. Beat eggs, oil, sugar and vanilla until thick.

Pour into 2 greased 9x5 loaf pans and bake 1 hour at 350 degrees. Bread is done with a toothpick poked into center comes out clean.

Zucchini Bread - Lost and Found

Today while enjoying a lunch with the girls (daughters Beth and Becki and grands, Dorie and Althea) for Mother's Day Beth asked about my mom's Zucchini Bread Recipe and the search began...

I found a recipe for Zucchini Bars (really good) and various other concoctions including a CHOCOLATE Chewy Cake recipe - note to self - MUST try this... but no Zucchini Bread recipe. I knew I had, I had just looked at it but the more I searched through my file and the wood box that hold various recipes and small cook books and even the shelf of the some 50 or so cookbooks I have on display, Nada, Zip, Zero.

Tonight as I settle down to jump on the laptop and get ready for bed, I looked one more time and found it within 5 minutes! So Beth, all is not lost and neither is the recipe which is written on a once beautiful recipe card printed in 1979.

It holds not only stains from countless uses, but the wonderful handwriting of my mother - I remember when she and dad got this recipe though not its origins. Daddy had retired and was battling boredom and then cancer but he had planted a row of Zucchini never imaging the yield and they did not want to waste it... so they picked it and what they did not freeze they made into bread and gave it away and froze it as well.

During my search I also found a Zucchini - Cheese Bread that I tried years ago and had good results from. Both recipes are being added to blog and with Summer upon us I suggest that you take time to make at least one batch of this bread... it's worth it, I promise.

I also want to share with you a Facebook and Etsy Store that deals  with vintage cookbooks (a passion of mine). If you love to cook, or collect this is a wonderful resource:

Vintage Cookbooks
http://www.facebook.com/#!/VintageCookbooks
http://www.etsy.com/shop/CookbookMaven?utm_source=Facebook&utm_medium=App_Seller&utm_content=shops&utm_campaign=fb_seller_shop2

Drop by and tell them Camella sent you!

Orange Marmalade and Irish Whiskey Glazed Corned Beef

I found this recipe using Epicurious on my cell phone and I am so glad that I did. I have not been a huge fan of corned beef in the past although I do like my homemade corned beef hash, but this recipe was wonderful. I even ate leftovers the next day on a sandwich. The recipe originally appeared in a 2006 Bon Appéti Magazine.



Nonstick vegetable oil spray
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard plus more for serving
1 2- to 2 1/4-pound piece lean fully cooked corned beef
12 carrots, peeled, halved lengthwise

I bought and cooked my corned beef the day before using the seasoning package that came with it. I also used Jameson Irish Whiskey.

Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.

Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

I served this with Champ (mashed potatoes with chives) and Buttered Steamed Cabbage.

SUMMER BERRY MUFFINS

Basic Muffin Recipe


Preheat oven to 400 degrees
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

Whisk these together in a bowl.

2 large eggs
1 cup milk
2/3 cup sugar
6 tablespoons vegetable oil
1 tsp vanilla

In a separate bowl, whisk these together, then add the flour mixture and fold into until the dry ingredients are moist. Do not over mix, batter should be lumpy.

Spray muffin pan or use liners Fill each cup evenly (should make 12) and bake until toothpick inserted comes out clean – 12 to 15 minutes. If you are adding fruit then allow a few extra minutes. Let cool 2 to 3 minutes, serve as soon as possible.


Summer Fruit Variation

1 1/2 cup Blackberries, Blueberries, Raspberries or mixed.
Zest of 1 Lemon
1/4 teaspoon Nutmeg
2 Tablespoons all purpose flour
1/2 teaspoon Lemon juice

Mix first four ingredients, and then fold into batter along with the Lemon juice.

A Kitchen Redo

Making a few simple changes to your kitchen area can not only make the job of cooking easier but a lot more enjoyable as well.

For less than $150, I helped my daughter-in-law refurbish her kitchen table and sideboard with new paint and hardware; we also freshened up the room with store bought flowers, a few items from a resale store and by mixing in items she already had.

The results were new, bold and clean. She still had her Granny’s kitchen furniture but had but her own mark on it. We accomplished this task in 3 short days; paint $50, flowers $12, picture $2, shelf $2, lamp $20, bowl of apples $20, new kitchen Priceless!

A Taste Of: Dothan AL

 151 North Foster Street

Dothan, AL

334-792-6465

http://riverniledothan.blogspot.com/

11-3 Monday - Saturday

River Nile has been one of my favorite places to eat since I first visited four years ago… they make some of the best soup I have eaten in my 50+ years and the new addition of cupcakes makes it even more appealing.

Peanutbutter Fudge Cupcake

A trip to Dothan would not be complete without a visit to see Katie and staff and to sample the soup of the day and something a little extra. One of the best recipes I have ever tried was shared with me by Katie and it is for the Rosemary Lemonade that my family has grown to love. I have made this beverage by the pitcher and for a crowd and it’s always a welcome addition on a warm summer day.

Rosemary Lemonade

My attempt at Rosemary Lemonade

1 1/2 cups sugar

1 1/2 cups freshly squeezed lemon juice

Zest from 2 squeezed lemons
2 sprigs of rosemary, at least 3 inches long
Pinch salt
8 cups water

Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!

Flowers in the courtyard at River Nile

Pimento Cheeseburger Sliders

Pimento Cheese (I used a local brand Palmetto Cheese)
5 pounds ground chuck
1 tsp Emeril’s Original Essence
Small rolls or buns

Mix the Emeril’s Essence with the 5 pounds of burgers, shape burgers to desired size and thickness. Grill or cook on griddle indoors. While cooking burgers place rolls in a preheated oven at 350 degrees until warmed.

Place tablespoon of Pimento Cheese on top bun and then place hot burger on Pimento Cheese. Garnish with desired condiments.

Makes between 25 and 30 burgers.

Organic Dutch Baby German Pancake Mix

Also known as a German pancake, a Dutch baby is a cross between a pancake, soufflé and omelette. Making an impressive presentation at a casual brunch, the pancake can be served simply with a sprinkle of lemon juice and confectioners' sugar or topped with a fan of apple slices and drizzled with maple syrup. A Williams-Sonoma exclusive

I picked up a canister of this mix while Christmas shopping last fall and decided to try it out over the holidays. It became a quick addition to our Christmas morning breakfast after the first bite of this wonderful concoction called a Dutch Baby.

I found the directions and process of mixing and baking this product very easy and believe that even a learning cook could master this with dish with ease. Just last week I jumped out of bed and whipped one up on the fly and it was just as good as the first time, and equally welcomed by my family. I served it with warm Maple syrup both times, but am looking forward to trying it with the lemon juice or apples!


I would rate this product 5 star for its ease of use, its taste and cost. I purchased it Williams-Sonoma in Augusta GA for 9.50. Those of you who don’t have a store in the area it is available online at http://www.williams-sonoma.com/products/organic-dutch-baby-german-pancake-mix/

Made From Mixes

As a busy grandmother and housewife I sometimes rely on mixes to help me out with meal planning. I love the Food Network show Semi-Homemade with Sandra Lee and have bought my daughter and I several of her cookbooks.


Once a month I am going to highlight a product that I have found to be a lifesaver in the kitchen and will rate it on taste, value and how easy it is to use. I will be using a 5 star rating system, 5 stars being the highest and 1 star being the lowest. I will also include where the product is sold and how much I paid for it.

I will include a photo of the finished product and one of the product containers (box, can, etc). I hope you enjoy this new part of my cooking blog and look forward to your comments.