Mrs. A's Zucchini Bread

Last night I baked zucchini bread to share with my co-workers at the lab and received such rave reviews and so many requests, I decided this was one to put in the blog...Thanks, Lorene!

3 eggs
2 cups sugar
1 cup vegetable oil
1 T. vanilla extract
2 cups shredded zucchini
2 cups flour
1 t. baking soda
1/4 t. baking powder
1 T. cinnamon
1 cup chopped walnuts - Jessica can omit.  :)
1/2 cup raisins
1/2 cup crushed pineapple (drained)

Cream eggs, sugar, oil and vanilla in mixer until light and fluffy.
Add zucchini; mix well.
Add 1 cup flour (mixing well), then other cup of flour.
Stir in baking soda, baking powder, cinnamon, walnuts, raisins, and pineapple.
Spoon into greased and floured bundt pan, tube pan or 2 loaf pans.

Bake at 325F for 1 hour.

Creeping Crust Blueberry Cobbler

It's that time of year and this is one of our favorites! I got it years ago, when we first moved to Columbiaville and visited Mish's Blueberry Lane Plantation for the first time -circa 1985! This is their recipe. It's a whole lot easier than making pie crust and just as yummy in our opinion. Top it off - a la mode, with a dollop of whip cream or Cool Whip, or eat it just plain...

1/2 cup butter
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 cup milk
2 (4) cups blueberries
1/2 (1) cup sugar*

 ( ) We like more sauce so we double the recipe. :)

Melt butter in 10" baking dish.
Mix flour, sugar and baking powder.
Add milk and mix. Spoon over melted butter.
Heat blueberries with sugar. Pour over dough.
Bake at 350F for about 30 minutes or until crust is golden brown. (crust will rise to the top).

* Depending on your taste - add more or less sugar.