Zucchini Bread

I don’t even have a garden and I have a lot of zucchini in my refrigerator.  I don’t know how it happens.  You stop by the Farm Stand and you see the corn, tomatoes, onions, peppers and zucchini.  You just have to load up.  I’m using some of that zucchini to make  zucchini bread.  This is so easy to make and you can adjust it to your family’s taste.  Enjoy and don’t be afraid to pick up some extra zucchini.  You can shred it and freeze it in 2 cup increments and make zucchini bread in the winter.

Zucchini Bread

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon ground cinnamon
2 eggs
1/2 cup applesauce
1 1/8 cup sugar
1 cup raisins
1 cup chopped walnuts (optional)
1 cup grated carrots (optional)
1 cup crushed pineapple (optional)

Grease and flour a 8″ X 4″ bread pan. Preheat oven to 325 degrees.

In a bowl mix together Flour, salt, baking soda, baking powder, and cinnamon. In a large bowl, mix together zucchini, sugar and eggs. Gradually stir in the flour mixture to the zucchini mixture. Mix well. Stir in raisins, nuts or whatever optional ingredients you are using. Pour the mixture into the bread pan.

Cook the bread for 60 to 65 minutes. The zucchini bread is done when a toothpick inserted in the center comes out clean. Allow bread to cool for 10 minutes Loosen the bread from the pan and put on a cooling rack.

Enjoy with coffee or tea. That’s all for this week. Until next time…From our Butcher Block to your Table.

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Pineapple Upside Down Cake

The Butcher is one year older.  He had a delightful birthday if I say so myself!  When I asked him what kind of cake he wanted for his birthday heMauri-1 said PUC.  I couldn’t guess what that meant so he had to tell me, pineapple upside down cake.  Once I knew what he wanted, the rest was easy.

Hope you like this as much as we did.


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Fast and Easy Sherman Provision Kabobs

I love shish kabobs; However, I don’t like the time involved to cut, sort, and skewer the

[caption id="attachment_134" align="alignright" width="300"] Easy, delicious Sherman Provision kabobs[/caption]

meat, vegetables, and fruit.  I do an easy delicious version of this classic.  I start with about 1 1/2 pounds of strip steaks cut into cubes.  You can also use boneless, skinless chicken breasts cut into cubes.  I take 2 green peppers and cut them into nice size chunks.  I take an onion and cut it into wedges.  I take small mushrooms and trim the stems.  I take a fresh pineapple and cut it into chunks.  I combine everything except the pineapple into a ziplock bag.  I put in about 3 tablespoons of olive oil, and 2 teaspoons of Sidney’s Steak Rub.  I shake the contents until the meat and veggies are coated and seasoned.  You can do this up to 24 hours in advance.  You can either grill this on a grill by putting foil on the top to keep the pieces from going through the grate or you can use a grill pan.  I also do this in my oven under the broiler.  I use my broiler pan with foil.  I place the broiler on high, and I put the pan of meat and veggies about 5 inches below the broiler.  I cook this for about 5 minutes.  I stir the meat and veggies and continue to cook for another 3 minutes.  I then add the cut up pineapple and cook for another 2 to 3 minutes.  Always make sure the meat is done.

You can serve this with rice, or with a salad.  I make plenty so I have leftovers.

Have a great week.  See you next time as we present, “From our butcher block to your table”.

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