Carol Wakefield's Zucchini Bread

This is the recipe that my mom used when making Zucchini Bread and it is DELISH.  My mom would make a few loafs from the zucchini that my dad would grow in the garden.  Whenever she made this bread, it would never last. We would eat them up within hours. So, I now make my zucchini bread from her recipe.  My family loves it and so do I.

3 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Salt
1/4 Tsp. Baking Powder
4 Tsp. Cinnamon

Mix the above together

2 Eggs
1 cup Veg Oil
2 Cups Peeled and Grated Zucchini (seeds cut out)
2 Cups Sugar
2 Tsp. Vanilla
1 cup Chopped Nuts
1 Cup Raisins

Combine the above ingredients and them mix them both together.
Pour into 2 greased  9X5 loaf pans (do not flour)
bake at 350 for 1 hour.   I start checking it at 45 minutes.



Use 2 Cups (packed) of Zucchini




Mix Dry ingredients together



Wet ingredients on the left and dry on the right

Mix all together

Ready to go in the oven

Fresh from the Oven

I sprinkle a bit of powder sugar on the top and then it's ready to eat.
ENJOY!

I sometimes will grate extra zucchini and put it a freezer bag to have ready to bake whenever I want to.

Rum Runners

I fell in love with this drink in Key West.  I wanted to find a receipt so I can enjoy them while on vacation at the Jersey Shore.  I have to admit they were yummy and we enjoyed them, in fact I went through 3 batches.  So, I am sharing the receipt here.......try them out. They sure are refreshing.
Ingredients:

• Two cups ice
• 1 oz pineapple juice
• 1 oz orange juice 
• 1 oz banana rum
• 1 oz light rum
• 1 oz dark rum or aged rum
• Splash grenadine
• Optional: one ounce of Bacardi 151 to float on top
• Orange slice

Fill your blender with the ice.
Add all of the liquid ingredients.
Blend the contents until smooth.
Pour into a glass (we used the ones we made) and garnish with an orange slice.  Enjoy!



Debbie enjoying our Rum Runners



Cake

I am posting a picture of the cake I made for LeeAnn's Birthday.  I have been dying to decorate a cake using fondant.  My first attempt went so/so. I need to get the smoothing technique down.  I want to keep making them, so I get to a point where I feel more comfortable with what I am doing.  I made a pound cake because I figured that would be a bit sturdier then a regular cake, and I dirtied iced it with butter cream.  I wasn't sure how heavy the fondant would be and didn't want the cake to bobble over.  Hhmm, I am thinking of a reason to make my next cake.  :-)