It’s turning oh so VANILLA!
negar99
3 years ago
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Olychick
3 years agoRelated Discussions
Oh man - zucchini bread is so delicious
Comments (16)Here are my favorites: Zucchini Bread This is one of the ways to take a perfectly healthy vegetable and make it edible. My favorite zucchini bread recipe comes from The Taste of Appalachia by Lyn Kellner. Makes 2 loaves. Ingredients 3 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 ½ teaspoons cinnamon 3 eggs 2 cups sugar 1 cup vegetable oil 2 teaspoons vanilla 2 cups grated raw zucchini (or summer squash) 1 cup chopped pecans Mix first four ingredients in a bowl. In a large bowl, beat eggs well, then add sugar, oil, and vanilla and beat until fluffy. Stir in zucchini. Add dry ingredients and the pecans and stir until moistened. Put the batter in two well greased 9x5x3 inch loaf pans and bake for 1 hour at 350 degrees F. Let cool 10 minutes and remove from pan. Zucchini Bread This is a little more work than the quick version. In the heart of zucchini season, youÂll enjoy this bread fro a change. This recipe is adapted from a Taste of Home flyer. Makes 1 loaf. 1 tablespoon dry active yeast ½ cup warm water â cup warm milk â cup sugar 3 tablespoons butter, softened 2 tablespoons grated orange peel ½ teaspoon salt 1 ½ cups shredded zucchini â cup raisins ¾ cup whole wheat flour ¾ cup all-purpose flour 2 teaspoons pumpkin pie spice (or a blend of ginger, cinnamon, nutmeg, allspice and mace) 1 â to 2 â cups bread flour In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, and orange peel. Mix well. Add the zucchini, raisins whole wheat floor, all-purpose flour, salt and pumpkin pie spice. Add enough bread flour to form a soft dough. Knead the dough on a floured surface (5-10 minutes) until smooth and elastic. Place in a greased bowl. Cover with a damp cloth and let rise in a warm place until doubled (about 1 ½ hours). Punch down dough and shape into a loaf. Place into a greased 9x5x3 inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 40 to 45 minutes....See MoreWhen do Pinky Winky & Vanilla Strawberry turn pink?
Comments (30)Hi everyone--I have returned with a couple photos of my Pinky Winky and Vanilla Strawberry. I just don't know--what do you think? I should warn you that my camera slightly exaggerates the pinkish colors, yet standing right in front of the plants, I can see a slight pinkish hue, at least on Pinky Winky, less so on Vanilla Strawberry. On the other hand, none of my blooms look even remotely like maydena's and lois's photos (those are so lovely), so I still don't know if I actually have a real Pinky Winky plant and a real Vanilla Strawberry plant. What do you think? Notice the burnt edges on the leaves and the brownish sunburn on VS in particular. That is what several months of over 100 temps does to paniculatas--unfortunately. Pinky Winky (maybe) Vanilla Strawberry (maybe) To me, it's possible that my Pinky Winky is the real thing and that like Brian in NE Kansas says, it can't be counted on in our heat to perform that well. But I really question whether the second picture really is Vanilla Strawberry. To me, it looks more like the old paniculata that was growing there when I bought this property nearly 30 years ago. That old paniculata got blooms very much like this one--slightly cone shaped but much fuller and rounded in the wide middle section, then in the fall turning a faintly colored copperish pink. Whatever that old paniculata was, it certainly was not a Vanilla Strawberry--although a gorgeous white--just like my current one was a gorgeous white before it got all sunburned. Here's one of the few flowers in my yard without traces of too much sun: I know--not a hydrangea. Just thought it was pretty and that you might enjoy it. : ) Kate...See MorePenzeys - Oh My so much to chose from
Comments (11)I don't buy common spices from Penzey's, I buy uncommon things I can't get elsewhere. Now for me, (and this is JUST me) that means, in addition to what Deanna posted: Granulated garlic - used in a pinch as a fresh substitute. You have to have something to crush it with if you want to make garlic powder from it. Sandwich sprinkle - (there are other seasoned salts out there but I like this one a lot) Vanilla sugar - (I use it for Chai tea) Hot paprika Various chili powders Caraway - a little of this goes a long way for me, I get the smallest possible jar Fennel seeds for fennel tea - (not a common beverage but my brother who lives in Germany turned me on to it, it is just a tsp. or so of fennel seeds steeped in hot water.) Vanilla beans - used to flavor preserves Mural of Flavor (salt free general seasoning) and I like Tuscan Sunset, which is their Italian blend or the Pasta Sprinkle, which is a similar mixed italian type seasoning. I don't have any experience with their curries or their meat seasoning mixes so I can't advise you on that. I also have a lot of my regular everyday herbs and spices from Penzeys because whenever I make an order for something rare I always fill it in with whatever other spices I need. I used to buy cinnamon stickes, Whole nutmeg pods, cardamom pods and candied ginger from Penzeys but I have found them in bulk at the local produce market so I get them there now. I use all of that stuff to make homeade chai and mulled wine and cider....See MoreHo Hum it’s so slow here....
Comments (32)Thanks! This will be the third growing season for the bed with the iris and for the long bed with the coreopsis in the foreground (that is the same bed that has the close up of the polemonium) but the rest of the pictures are from beds that are in their second year, yes. Actually, I expanded the one bed to connect with another and added that pink salvia in March, so I guess that section is first year. I keep adding as it still looks rather blank and empty when you take in the property as a whole. Anyway. I am glad they look good to someone else's eye - I think some of my neighbors think I am nuts. (Nice orderly green shrubs by the foundation with a pot of seasonal porch flowers, and a manicured lawn is the neighborhood standard, although I am not the only nonconformist.) I am continually inspired by the beautiful gardens I see everyone posting here!...See MoreLori A. Sawaya
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