Zucchini Bread

Ingredients

  • 3 cups zucchini, shredded
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 tsp vanilla
  • 4 large eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp baking powder
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup golden raisins

 

Directions

  1. Preheat oven to 350 o F. Move oven racks to low, so that tops of pans will be in middle oven. Grease two 8-inch loaf pans.
  2. In a large bowl, beat together zucchini, sugar, oil, vanilla, and eggs.
  3. Add in flour 1 cup at a time. then mix in remaining ingredients, except for nuts and raisins. Fold in nuts and raisins with a wooden spoon.
  4. Pour into pans. Bake for 50-60 minutes, until toothpick comes out clean.
  5. Cool 10 minutes, loosen sides, flip to release. Cool on wire rack before wrapping.

 

Handling & Storage

A summer variety, zucchini should be firm, shiny, and have slightly prickly skin. Look for zucchini that is no more than 2 inches in diameter and free of blemishes.

 

Nutritional Information

Calories: 307
Total Fat: 13 g
Saturated Fat: 2.4 g
Trans Fat: 0.0 g
Cholesterol: 27 mg
Sodium: 329 mg
Total Carbohydrates: 44.3 g
Dietary Fiber: 1.6 g
Sugars: 24.4 g
Protein: 5.5 g
Serves: 16

Watermelon and Berry Salad

Ingredients

  • 4 cups seedless watermelon, cubed
  • 1 pint strawberries
  • 1 pint blueberries
  • 1 pint raspberries
  • ½ pint blackberries
  • ¼ cup lime juice

 

Directions

1. Wash and drain all of the fruit. Cut the watermelon into cubes or use a small  melon scoop or cookie cutter to have a themed shape, such as stars or flowers.
2. Place all the fruit into a large serving bowl.
3. Pour lime juice over fruit. Toss to completely coat fruit with lime juice.
4. Wrap with plastic wrap and chill in refrigerator until ready to serve.

 

Handling & Storage

Choose symmetrical watermelons with dried stems and yellowish undersides. The melon should be heavy for its size.

Store whole watermelons at room temperature. Once cut, refrigerate watermelon in airtight containers and use within 5 days.

 

Nutrition Info

Calories: 125
Total Fat: 1.0 g
Saturated Fat: 0.1 g Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 3 mg
Total Carbohydrates: 30.4 g
Dietary Fiber: 7.9 g
Sugars: 19.3 g
Protein: 2.5 g

Serves 6.

Sweet Potato Biscuits

Ingredients

  • 4 sweet potatoes
  • 2 cups flour
  • ½ cup shortening
  • ²/3 cup sugar
  • ½ Tbsp baking powder
  • 1 tsp salt

 

Directions

  1. Peel and cook sweet potatoes. Mash sweet potatoes into 2 cups.
  2. Preheat oven to 425°F.
  3. Mix dry ingredients together. Cut in shortening. Add mashed sweet potatoes to make a soft dough.
  4. Pat out on a floured surface and cut using a 2¼ inch biscuit cutter or floured drinking glass.
  5. Place on baking sheet. Bake for 10-12 minutes.

 

Handling & Storage

Select sweet potatoes that are small to medium in size with smooth skin, avoiding those with soft spots.

Store in a cool, dry place for up to a month.

Prior to preparing, scrub with a vegetable brush under cold water. You can peel sweet potatoes, but the skin is edible.

Nutritional Information

Calories: 149
Total Fat: 5.9 g
Saturated Fat: 1.8 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 130 mg
Total Carbohydrates: 22.9 g
Dietary Fiber: 1.1 g
Sugars: 7.5 g
Protein: 1.7 g
Serves: 18

*Serving suggestion: Enjoy with a drizzle of honey.

Puffy Apple Pancake

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • ½ tsp ground cinnamon
  • 1 medium apple (Gala, Fuji), cored, peeled, sliced
  • 2 large eggs
  • ½ cup milk
  • ½ cup all-purpose flour
  • ¼ tsp salt

 

Directions

  1. Preheat oven to 400°F. Melt butter in a 9-inch pie plate.
  2. Remove from oven, brush butter on sides of the pie plate. Sprinkle brown sugar and cinnamon on the bottom of the pie plate. Arrange thinly sliced apples over sugar.
  3. In a bowl, whisk together eggs and milk, slowly whisking in flour and salt. Pour over apples.
  4. Bake for 30-35 minutes or until puffy and deep golden brown.
  5. Remove from the oven and immediately loosen the edge of the pancake. Turn upside down onto a plate.

 

Handling & Storage

Apples should feel firm to the touch and be free of bruises.

Place apples in a plastic bag and refrigerate in the crisper for up to a month.

Do not peel or slice an apple until ready to use or it will begin to brown. Dip slices into lemon juice to slow down the browning process.

Nutritional Information

Calories: 149
Total Fat: 9.0 g
Saturated Fat: 4.8 g
Trans Fat: 0.0 g
Cholesterol: 111 mg
Sodium: 239 mg
Total Carbohydrates: 14 g
Dietary Fiber: 1.5 g
Sugars: 11.7 g
Protein: 4.4 g
Serves: 4

Sweet Potato Pancakes

Ingredients

  • 6 cups sweet potatoes, shredded
  • ¼ cup flour
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • ¹/8 tsp nutmeg
  • 1 Tbsp honey
  • 1 large egg
  • 2 large egg whites
  • Cooking spray

 

Directions

  1. In a large bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, nutmeg, honey, egg and egg whites. Using a fork, mix well.
  2. Heat a large skillet over medium-high heat. Coat with cooking spray. Drop 2 tablespoons of batter on to hot pan, flattening slightly to create a 3 inch pancake. Cook until golden brown on both sides.
  3. Repeat until all the batter is used up. Keep pancakes warm on a plate. Serve immediately.

 

Handling & Storage

Select sweet potatoes that are small to medium in size with smooth skin, avoiding those with soft spots.

Store in a cool, dry place for up to a month.

Prior to preparing, scrub with a vegetable brush under cold water. You can peel sweet potatoes, but the skin is edible.

Nutritional Information

Calories: 151
Total Fat: 0.8 g
Saturated Fat: 0.2 g
Trans Fat: 0.0 g
Cholesterol: 21 mg
Sodium: 25 mg
Total Carbohydrates: 32.7 g
Dietary Fiber: 4.2 g
Sugars: 2.5 g
Protein: 3.4 g
Serves: 9