Zucchini Bread

Zucchini Bread                                                      Recipe from Sue Adams

Beat together:
3 eggs
1 cup oil
2 cups sugar

Add and mix:
2 cups grated Zucchini

Add and mix:
3 cups flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon

Add and mix:
1 tsp vanilla

Pour into greased bread pan bake at 325 for 1 hour.  Cool and then wrap in foil.

Zucchini Cookie Bars

Yield: 24-30 cookies

Ingredients:

For the Cookies

1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup raisins

For the Lemon Glaze

1 cup confectioners' sugar, sifted
2 tablespoons lemon juice
1/4 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 375 degrees F. Spray a whoopie pie pan with nonstick cooking spray or line a regular baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in egg, zucchini and lemon zest and vanilla.
3. In a medium bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients until just combined. Fold in raisins.
4. Use a medium cookie scoop (1 ½ tablespoons) to drop dough into the center of each whoopee pie well or simply drop them directly onto the prepared cookie sheet. If you are using a cookie sheet, be sure to leave a few inches between each cookie.
5. Bake in preheated oven for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
6. Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Drizzle the glaze over cooled cookies.

Notes: These turned out flat as cookies so I put them in a cake pan and made bars out of them and they are great.  Andrea

-If you are using a regular a regular sheet, your cookies will be a bit thinner than the ones pictured above.
-Store cookies at room temperature in an airtight container for up to 3 days.
-Recipe adapted from allrecipes.com.

Butter Flaky Pie Crust

Prep Time: 15 Min                           Ready In:15 Min

Servings 8  - Original Recipe Yield 1 single crust pie

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

Directions

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.