One hundred and over days
There have been a lot of wild fires here in Idaho. This plane flew over our house the other evening when I was out watering. It returned again after dumping its load. Occasionally and unfortunately we can smell the smoke in the air. My boss and his family were forced to evacuate thier home and the fire came right up to thier property but thier home was spared. It's been a dry hot summer (104 right now as I type this). It will make Fall all that more enjoyable, is what I say!
3 comments:
LEMONY ZUCCHINI BREAD
4 cups all-purpose flour
...I use 3 cups flour 1 cup barley
1 1/2 cups SPLENDA or sugar
1 package 3.4 oz. instant lemon pudding mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1 1/4 cup milk
1 cup vegetable oil
...I use 1/2 cup oil...1/2 cup applesauce
3 tablespoons lemon juice
...I use all the juice from 1 lemon
1 teaspoon lemon extract
...I haven't got any
2 cups shredded zucchini
1/4 cup poppy seeds
2 tablespoons grated lemon peel
In a large bowl combine...flour...sugar...pudding mix...baking soda...baking powder...salt.
In another bowl
whisk the ...eggs...milk...oil...applesauce if using...lemon juice...extract.
Stir into dry ingredients just until moistened. Fold in the zucchini...poppy seeds...lemon peel.
Pour into two (2) greased loaf pans. Bake at 350 for 50-55 minutes or until toothpick insertec near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
ENJOY!
wow mary, thats close! I'm glad your boss's house was spared.
Alaska sent firefighters down there as our fires subsided. It was looking pretty hairy there for a while.
Stay cool!
Thank you for the recipe, it looks yummy. And zucchini is plentiful right now!
Post a Comment