A good day to bake.

So the weather here in Nebraska has decided to change to cool over night. It was in the mid-50's last night and today's high was not out of the low 70's. So it was fitting that over the weekend I had promised the husband that I would make him zucchini bread this week. So with it feeling like fall I was ready to bake. Before getting started baking I had to make some lunch, I remember it was pancake Wednesday. These last weeks in pregnancy I have decided that I really like blueberry pancakes and have declared Wednesday pancake day so that I don't eat them all the time.  After eating 3 wonderful pancakes I got started with the baking.

The Zucchini bread recipe is from mom that I baked. 

Ingredients:

3 eggs

2 cups Sugar

1 cup Oil

3 tsp Vanilla

2 cups graded raw Zucchini

1 tsp Salt

1 tsp Baking Soda

1/4 tsp Baking powder

3 tsp Cinnamon

3 cups Flour

1 cup Walnuts or Pecans

Just beat the eggs, add the sugar, oil, zucchini, and vanilla. Mix lightly. Combined the dry ingredients in separate bowl. Add the dry ingredients to the wet a little at a time. Stir in nuts. 

Makes 2 9x5 loafs. Bake 1 hour at 350. 

 I have baked it at least five times this summer. Man can the husband eat zucchini bread. 

While this was baking I was assigned the task of picking the tomatoes from the garden. We had 10.5 lbs out there to be picked!!! Yummy! So tomorrow I will have to cut them up to put in the freezer if they are not given away to work. 

Feeling the bread was not enough baking I made some very yummy peanut butter cookies that I had made in August. Got the recipe off the Internet:  http://southernfood.about.com/od/pbcookies/r/30408b.htm

Ingredients:

1/2 cup margarine

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg

3/4 teaspoon soda

1/2 teaspoon baking powder

1 1/4 cups flour

1/4 teaspoon salt

Cream sugars, margarine, and peanut butter. Beat in egg, then stir in remaining ingredients. Shape dough into tablespoon sized small balls. Place on baking sheet and press dough down with fork. Dip fork tines in flour the fork each time before pressing a cookie. Sprinkle lightly with sugar. Bake at 350° for about 10-11 minutes. Makes about 28-32 peanut butter cookies.