Monday, September 13, 2010

And It's a Home Run for the Sourdough!

The zucchini bread was wonderful!  It rose enough to make two really nice loaves.  DH liked it and so did I.  I modified the recipe.  Here it is:

Zucchini Bread

Preheat oven to 350.

3 eggs     2 cups sugar     2 teaspoons vanilla    2 cups shredded zucchini
2 cups flour        1 cup sourdough      1/2 teaspoon salt      2 tablespoons pumpkin pie spice
1 cup chopped nuts     1 cup raisins    8 oz crushed pineapple drained    1/2 teaspoon baking powder

Mix it all together and put into 2 4x8" greased loaf pans.  Bake for one hour.

And here's the lemon blueberry square recipe that I modified:

Lemon Blueberry Squares

Preheat oven to 350.

2 eggs     1 cup sugar     1 teaspoon lemon juice    1 cup sourdough    1 tablespoon lemon zest
3/4 cup blueberries     1/4 teaspoon salt    1/2 teaspoon baking powder

Grease 8x8" pan.  Mix ingredients together.  Pour into pan and bake 25 minutes if using fresh blueberries or 35-40 minutes if using frozen blueberries.  Cool completely and dust with convectioner's sugar or just serve warm with milk on top.

*Tossing blueberries and raisins with a teaspoon of flour will lessen them from sinking to the bottom of the pan.

The crushed pineapple was a weird ingredient and I wasnt sure I would like it.  I'm not too crazy about pineapple but it tasted really good.  The pineapple makes it more moist and if you noticed there is no oil/butter in either recipe.

I won't be experimenting for a couple of days so everyone will have to wait for my next cooking excursion...I know you are sitting on the edge of your seat. lol.

Talk to ya later!


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