Peach Cobbler - Week 6

Ingredients:
1 cup flour
1 cup sugar
1 1/2 tspbaking powder
1 stick butter
3/4  to 1 cup milk
1 large can sliced peaches
1 tsp cinnamon
3 tsp sugar

Directions:
Melt butter in a quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder.  Add milk to dry ingredients and stir until blended.
(Method one) Pour batter into the melted butter.  Dribble peach juice into the mixture and add peaches.  Sprinkle top with cinnamon and sugar.  Bake 30 to 40 minutes at 375.
(Method two)  Arrange peaches and juice in melted butter.  Drizzle batter back and forth over peaches.  Sprinkle sugar and cinnamon on top.  Bake 30-40 minutes until golden.
*Serve warm with a scoop of vanilla ice cream.

Zucchini Bread - Week 5

Zucchini Bread

Ingredients:
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp bking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans

Directions:
1.  Preheat oven to 350.  Grease the bottom and 1/2 inch up the side of an 8x4x2 inch loaf pan; set aside.  In a medium bowl, combine flour, cinnamon, bakig soda, salt, baking powder and nutmeg.  Make a well in center of flour mixture.  Set aside.
2.  In another medium bowl combine sugar, egg, shredded zucchini and oil.  Add zucchini mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in nuts.  Spoon batter into prepared pan.
3.  Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan. Cool completely on a wire rack.  Wrap and store overnight before slicing.

*Apple bread ~ prepare as above, except substitute 1 1/2 cup finely shredded, peeled apple for the zucchini.