Strawberry Rhubarb Pie

As I have shared on this blog my parents and grandparents were avid gardeners. They grew everything from veggies to fruits and flowers. They would use their garden to please our family as well. My dad never liked cake and my mama always made him a pie for his birthday. One of his favorites was a rhubarb and strawberry pie. Perfect creation to start the early summer off as both should be in season either now or real soon. Perhaps you could make one up for the one you love.

Strawberry Rhubarb Pie:

2 cups cut up rhubarb
2 cups cut up strawberries
1/3 cup cornstarch
1 cup sugar
2 T lemon juice
Topping: 3/4 c. sugar, 1/2 cup flour, 1/4 cup butter
pie crust -

On low heat, cook fruit covered about 5 min. Add lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb mixture. Cook and stir 4 – 5 min. until thickened and bubbly. Cool.


Prepare your pie crust and pour in the filling. Make your topping in a seperate bowl of sugar, flour and butter. Sprinkle it on top of the filling.

Bake in a pre-heated oven at 400 for 25-30 minutes. If you feel it needs more time, reduce the heat to 350 for another 10-15 minutes. You want the sugar to have melted with the butter for a brown and crusty topping.

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Sweet and Savory Sunday

Grilled Spiced Shrimp

I love the weather here lately, warm days perfect for cooking on the grill. I would love to introduce you to a new recipe that I just found. Today is national shrimp day and how better to celebrate than with a great recipe for grilling. Hope you enjoy

 

 

Spicy Grilled Shrimp (adapted from A Taste of the World)
1 ½ lbs shrimp
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp chili powder
½ tsp cayenne
1 Tbs lime juice
3 cloves of garlic, mashed
1 Tbs fresh ginger, grated

Toss the peeled shrimp with all of the remaining ingredients and allow to marinate for 30 minutes. Skewer and grill for 2 to 3 minutes on each side. Enjoy

National Foster Care Month

My grandparents, my dads parents, spent many years looking after those who needed care. My grandpa was a product of a broken family. Many years ago as a child having a native American mother who was with a white man and neither of them wanted him. They raised him the best they could I guess, looking at him as a burden rather than a child. When my grandfather was old enough he left to live on his own. There is no real story to my grandpas life just that he made it his mission to try his best to help children everywhere. Him and my grandmother became foster parents and raised many of them until their parents were more fit. Other children were not so lucky and aged out of the system and thanked my grandparents for caring for them. There are those that can and those that can't thank goodness for the lessons my grandparents taught me and many others. If you feel the pull to help those in need perhaps you should check out being a foster parent as well

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World Asthma Day

There are several individuals in my family who suffer from asthma. We have learned the signs of symptoms of asthma do you or someone you love have asthma?

Asthma is characterized by inflammation of the bronchial tubes with increased production of sticky secretions inside the tubes. People with asthma experience symptoms when the airways tighten, inflame, or fill with mucus. Common asthma symptoms include:

• Coughing, especially at night
• Wheezing
• Shortness of breath
• Chest tightness, pain, or pressure

I can remember my public speaking class in high school well. It was the first selection for me. I had always wanted to take a public speaking class since I was a young gal in 4H. The 4H public speaking contest was one that left me wanting more. I loved the entertaining aspect of it while it could be very serious as well. So when I finally reached my freshmen year of high school I eagerly selected public speaking or speech. My teacher did not disappoint me. Her name was Mrs. Ewart and she was a short to the world lady who carried a big voice and boy did she want us all to learn all about it. I think every speech I learned to share from group , explanatory and my favorite demonstrative left me wanting more. Both watching and listening to others sharing to sharing my own speeches left me content. My favorite speech was one where we could share anything we wanted to with the class as long as we demonstrated something in our speech. I shared a humorous speech where I demonstrated how to make brownies from a mix. I got an A which is what I normally received from my speeches. But it was during the demonstration speeches where I found one of my favorite recipes. Crepes oh how delicious they looked and the speaker shared it with enthusiasm leaving us all wanting some of our own. Today being national Crepes Suzette day left me with these memories flooding back. So I thought why not share this awesome recipe with you perhaps leaving you wanting more

For Crepes: 3/4 cup all-purpose flour 1 teaspoon sugar 2 eggs, plus 1 egg yolk, lightly beaten 2/3 cup milk 2 tablespoons clarified butter, melted Clarified butter, for cooking For Sauce: 4 white sugar cubes 1 1/2 pounds oranges (about 5) 3 tablespoons clarified butter, melted 1/4 cup sugar 3 tablespoons cointreau 2 tablespoons brandy For The Crepes Sift the flour into a bowl with a pinch of salt and the sugar. Make a well in the center, then add the eggs and extra egg yolk. Mix well with a wooden spoon or whisk, gradually incorporating the flour. Combine the milk with 1/4 cup water and gradually add to the batter. Add the clarified butter and beat until smooth. Cover and set aside for 30 minutes.

Melt a little clarified butter over medium heat in a heavy-bottomed or nonstick 6-inch crepe pan or skillet. Pour off any excess butter, leaving a fine coating. Tilt the pan and pour in a little batter, swirling the pan to create a thin layer. Cook for 1-2 minutes, or until the edges are light brown. Loosen the edges with a flat-bladed knife or spatula and turn or flip the crepe over. Cook for about 1 minutes, then turn onto a sheet of waxed paper and cover with a dish towel. Repeat until all the batter has been used up, each time lightly coating the skillet with clarified butter.

FOR THE SAUCE:
Rub all the sugar cube sides over the rind of an orange to soak up the oily zest, then crush the cubes with the back of a wooden spoon. Squeeze the oranges to produce 1 1/4 cups liquid. Over low heat, melt the clarified butter in a wide shallow skillet or saute pan. Dissolve the crushed sugar in the butter, then add the sugar. Cook, stirring, for 2 minutes. Slowly add the orange juice, keeping well clear of the pan as the mixture may spit. Increase the heat to medium and simmer until reduced by a third.

Fold the crepes in half, then into triangles. Place them in the orange sauce, slightly overlapping, with their points showing. Tilt the pan, scoop up the sauce and pout it over the crepes to moisten them well.

Cook over low heat for 2 minutes. Turn off the heat and have a saucepan lid ready in case you need to put out the flame. Pour the Cointreau and brandy over the sauce without stirring. Immediately light the sauce with a match, standing well back from the pan. Serve the crepes on warmed plates. Fresh vanilla ice cream is a lovely accompaniment.

recipe source here

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Orange Chicken

 

 

Orange Chicken (adapted from Blogchef.net) serves 6

I have joined the craze, yes it took me a bit longer but I am in love with oange chicken. Check out this recipe for a way to fix a delicious recipe at home

2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes

1 ½ cups corn starch

1 cup panko bread crumbs

2 eggs, beaten

¼ teaspoon salt

¼ teaspoon pepper

Oil (for frying)

orange sauce

1 ½ cups water

1/4 cup orange juice

1/3 cup rice vinegar

2 ½ tablespoons soy sauce

1 tablespoon orange zest, grated

1 cup packed brown sugar

½ teaspoon ginger root, minced

½ teaspoon garlic, minced

2 tablespoons green onion, chopped

¼ teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onion

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Little Bit of Paint creates a Wonderful Mothers Day Gift

Love this super cute idea. So easy for even the youngest to surprise mom, nana, grandma or even a special aunt with a bouquet that will leave a warm spot in the one that receives. With just a bit of ink you can create a blossom of time saving love. Saving the stamp of time in the prints of little hands that will soon grow up.

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Spring Chore

Tilling the garden is one of the early steps of gardening. I can remember my parents hiring a man with a tractor to tear up the garden plot each year. After that it was time to til up the garden area. Tilling is done to turn over the soil in the garden. It is done to aerate the soil before planting and also is done to mix in fertilizer and compost into the soil. Both fertilizer (rabbit droppings) and compost (anything from leaves to kitchen goods) were placed in the are of the garden during the year when there was no garden. Tilling  also helps to weed the garden.


It is best to not til will when the soil is wet. It may become clumpy and compact. The issue of aerating the soil is denied. Tilling to early will make the soil to dampen and tilling is not at the right time. Good trick to decide if it is right time to til simply pick up a handful of soil and press into ball in your hand if ball keeps shape open your hand, it is to wet for tilling but if it crumbles when pressure is released tilling time is here.

Tilling in the fall is also a great idea and may make spring tilling more beneficial

Do you till your garden?

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Essentia Water

Essentia takes hydration to an all new level. When its hot out there we burn up essential electrolytes. If your family is anything like mine you stay busy and that means that you have to replenish Essentia  has been created to help you get the most out of the water that you drink. Dehydration can lead to stiff joints, sore muscles, poor concentration and performance. Just like a car a body must be properly hydrated to run. Essentia has the proper formula to keep the electrolytes in the body at their proper heights.

The product claim is that it has a “proprietary electrolyte formula and higher pH of 9.5″ which can help facilitate “maintaining normal blood pressure, restful sleep, concentration and focus, proper cardiac rhythm, muscle strength, endocrine balance, intestinal function and more” and even balance your body’s pH levels, all while tasting great!

Essentia taste delicious like clean water but it offers so much more. It offers the bodies cells peace allowing the body to maintain normal blood pressure, restful sleep, concentration and focus, proper cardiac rhythm, muscle strength, endocrine balance, intestinal function and more.

Many bottled waters offer purity but do not come with additional benefits. Electrolytes are added to Essentia purified water and then is ionized, creating a distinctive alkaline 9.5 pH water.

Our Review:
Husband and son have sworn off most drinks and have picked up the fact of drinking water. They simply loved Essentia. They believed the taste was delicious but like most water believed it tasted better chilled.

My mother is that lady that always has packets of drink mix with her. She also tried Essentia water and loved that it was convenient, easy and tasty way to enjoy her mixed drink (I believe lemonade mix poured into the essential water.)

Great to take with you on the go as well as to give you that extra boost after a walk, run or work out. Another great idea keep some essentia water with you when out doing yard work.

Want to try to find out more? Check out the hydration perfected essentia website

Mexican Corn Bread

2 - jalapeno peppers
1/2 cups - sweet milk
3 - eggs
1 cups - onion
1 cups - cheddar cheese
1 dashes - garlic salt
 1/2 cups - vegetable oil
1 cups - cream-style corn
1 1/2 cups - self-rising cornmeal

Blend peppers in blender with milk (or substitute 4 oz. can of green chiles for jalapenos and stir in with milk). Combine all ingredients and pour into greased 8x10-inch baking dish. Bake for 40-50 minutes at 400 degrees or until golden brown. - See more at: http://dishdish.us/recipe/mexican-corn-bread/#sthash.wXaeNY0o.dpuf

Cheesy Chicken Taco Casserole

 

This tasty little recipe offers a bit of spice in a dish that is healthier for you than many others. Since we are now living on a low carb diet plan to help control our diabetes dishes like this have made us mighty happy.



1 1/2 pounds skinless, boneless chicken breasts
Salt and pepper
1 (24 oz.) jar pasta sauce
9 (5-inch) corn tortillas
1 cup chopped cilantro
2 cups shredded Monterey Jack (8 oz.)
1 small tomato, sliced

Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.

Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes. Remove foil and cook until top is lightly browned, 10 minutes more

recipe source here

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Spicy Mexican with Lime and Cilantro

Spicy Mexican Slaw with Lime and Cilantro

(Makes about 4 servings, recipe can be easily doubled. Recipe adapted slightly from Fine Cooking Annual 2008.)

4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
(You can use all green or all red cabbage.)
2 green onions, thinly sliced
1/2 cup chopped cilantro (or more)
4 T mayo
3 T fresh lime juice (more or less to taste)
hot sauce to taste (I used about 1/2 tsp. green Tabasco sauce)
salt to taste (I used Vege-Sal)

Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and wash, dry and chop cilantro. (I use a Mini salad spinner to wash herbs and spin them dry.) Combine cabbage, green onions and cilantro in large salad bowl.

In small bowl, whisk together, mayo, lime juice, and hot sauce. (You may want to start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)

Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you're making extra you might want to use all green cabbage, although I didn't mind the pink color at all when I ate the leftovers!


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This awesome song hit #1 on this date in history in 1979 do you remember it

Memories of BlueberryPie

I was lucky in life to have some wonderful individuals teach me life lessons. Life was not always easy in our little rural community and most of my grandparent worked on farms taking care of animals, crops and the land. All of the adults I knew worked hard in one way or another. One of my grandmothers prepared a Sunday diner where each of her children would attend with their families. The dinner would be packed with delicious goodies and lots of time dessert would be one made by her hands and the berries that she would pick on her hike. In honor of her I share a recipe, not her recipe but  tasty as well.

Pie Dough 2 1/4 cups all-purpose flour
1 tsp table salt
3 tbsp sugar
11 tablespoons unsalted butter
7 tablespoons vegetable shortening, chilled
1/2 cup of ice water
Pie Filling
3 pints fresh blueberries (6 cups), rinsed and stems removed
1 cup sugar
1/2 lemon, juiced and zested
1/4 tsp ground allspice
pinch ground nutmeg
7 tsp corn starch
2 tbsp unsalted butter
The algorithm:
Make sure butter has been in the refrigerator, rather than the freezer. Take it out and, with a sharp, thin knife (not a butter knife), cut the butter into small cubes, approximately 1/4 inch per side. The smaller the cubes, the easier it will be to integrate the butter with the flour later. Then put the cubed butter in the freezer. Cut the shortening into cubes, too, but the size doesn't matter. Put cubed shortening into the freezer as well.
Combine the flour, salt, and sugar in a large mixing bowl. Add chilled butter and toss to coat with flour. Cut the butter into the flour, preferably with a pastry blender (or in a food processor). Add chilled shortening and continue to cut it in until no pieces of butter or shortening are bigger than peas. Add ice water to the mixture. Fold the mixture together with your hands, and/or a rubber spatula, until the dough comes together and starts to pull away from the sides of the bowl. The less water you have to use to get it to this point, the better.
Divide dough into two balls, but leave one of the balls slightly larger than the other (because the bottom crust has to be larger than the top crust, due to the curvature of the pie dish). Press each ball flat into a disk several inches wide. Dust with flour, and wrap each disk in plastic wrap. Refrigerate dough for at least 30 minutes, letting it rest.
At this point, making the filling. Toss fruit with sugar, lemon juice and zest, spices, and corn starch. Let that stuff stand for 15 minutes or so.
Preheat oven to 400 degrees before you start rolling out the dough. Roll out the larger ball of dough until its diameter is about four inches larger than your pie pan (should be about 13"), flouring your surface and rolling pin occasionally as you go. When it's rolled out, place dough into pie pan by doing the following: Sprinkle flour onto the top of the circle of dough, and then fold half of the circle onto the other half, creating a semi-circle. Then sprinle dough on top of the semi-circle and fold again, creating a quarter-circle. Then pick up the dough and put it into the pie pan, point in the center, and unfold it to cover. Gently press the dough so that it sits along the sides of the pie pan. Leave any overhanging dough, because it'll be used to seal the crust later.
Now pour the filling, juices and all, into the pie pan, and refrigerate while you roll out the top crust. Roll the smaller disk the same way as the first, but only roll it out to about ten inches in diameter. Just like with the bottom crust, use the folding method to place the top crust onto the pie. Lay it over the fruit and unfold. Now trim the top and bottom dough edges to somewhere around half an inch past the lip of the pan. Tuck that rim of dough underneath itself, so that its folded edge is flush with the lip of the pan. Press the rim of folded dough with the tines of a fork in order to seal it. Then cut four or five slits on the top crust to allow steam to escape. If the pie dough is very soft, put it in the freezer for a few minutes before baking.
Put the pie on a baking sheet, or on top of a large piece of aluminum foil (that'll keep your oven clean when the filling inevitably bubbles out of the pie and falls). Bake at 400 degrees until the top crust is looking golden, about 20 to 25 minutes. Then reduce the oven temperature to 350 degrees and keep baking until the filling gets all bubbly and the crust is golden brown, 30 to 40 minutes longer.
Afterward, transfer the pie to a wire rack, or somewhere else it can sit and cool. You have to let it cool to almost room temperature so that the corn starch can work its magic and thicken the filling. You'll probably have to let it cool for about two hours before that will have happened

recipe source here

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Cherry Cheesecake Dip

In our neck of the woods we often come together to sit by the bonfire and enjoy each others company. When we do this we are in need of lots of delicious snacks and drinks. This easy to make recipe goes wonderfully on a night like this. Serve graham crackers and vanilla wafers

 Recipe:
1 box No Bake Cheesecake mix or Cheesecake pudding mix
1 container cool whip
heavy cream
1 can cherry pie filling

Mix the cheesecake mix and whip cream together then stir in heavy cream to desired consistency.  Put in dish, add cherry topping and chill for at least 1 hour. Add grahams or wafers and serve.

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Yeah for Tomatoes and a Yummy Recipe

The age old debate of whether the tomato is a fruit or veggie has never been acceptable to me and so the debate rolls on. Scientifically it has been ruled a fruit  The tomato itself could be considered a berry with the seeds inside. However, on May 10, 1893 the U.S. supreme court ruled the tomato a vegetable. Because it was considered a vegetable import tariffs would be charged. (resource here)

 

 

picture source here

 

Slow Roasted Tomatoes 1 pint cherry tomatoes Thyme Sea salt Black pepper Extra-virgin olive oil 4-5 cloves of garlic (optional)   Cut the tomatoes in half end-to-end, and place cut side up on a pan. Optional: Slice 4-5 cloves of garlic, and sprinkle over the tomatoes. Strip several sprigs of fresh thyme, and sprinkle the leaves over the tomatoes. Season with sea salt and fresh ground black pepper and drizzle extra-virgin olive oil liberally over all of the tomatoes. Place in the oven at 200°F for 6-8 hours; the tomatoes will collapse, but not completely dry out. (since they’ll be in there a while, preheating is not necessary) Cool and serve with crackers and soft cheese or package to preserve.

In all of its forms (tomato sauce and juice, e.g., as well as raw), the tomato is the second most widely consumed vegetable in the U.S., after the potato.

 

serving suggestions

Mound onto a wedge of crusty bread, top with mozzarella and broil to melted sandwich perfection.

Toss them with crumbled feta and serve over fresh greens for a light lunch.

Add to pizzas toppings; feel free to skip the tomato sauce and drizzle pizza with olive oil instead.

Toss with hot pasta and chopped fresh herbs for a simple, yet elegant meal.

Keep in fridge in jar and cover with olive oil. Keep covered with lid and store up to 2 weeks

Freeze by packing tomatoes into a freezable container, pour oil from pan over the top. Cover with more olive oil if needed, label and freeze up to 6 months. .

recipe source here

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In and Out of the Kitchen

Morse Code Day

Today is a day that celebrates Samuel Morse the inventor of the Morse code. The code has been found to be a wonderful assistance in individuals in trouble and looking for help. The important but fun little code is also a great way to have a fun today on write an old friend a letter day. Use a code to write a letter, be sure to include the code with the letter so your friend will understand the letter.


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What Have You Done For The Love Of Your Life

 

 

In just a few months my youngest daughter will be marrying the love of her life. She must realize and I believe that she does that just like in life there may be moments of loneliness and unhappiness and my prayer for her is that these feeling will be overweighed with happiness and moments of security.

 

 

 

I must say that I believe the man that shares her love is also her best friend. They know each other in and out. One benefit of marriage means that her best friend will always be with her. In hopes that her partner will also be always supportive and understanding and be there always ready to listen and help

 

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If they make sure to keep lines of communication open and respect each other with love and thoughtfulness then marriage should be filled with love. If however they don't care for the marriage or take care of the relationship it may suffer. The beautiful act of gaining a marriage license and the amazing ceremony do not guarantee living happily ever after. Marriage is so much better than single people think but it does take work and that work comes from both. Wives can not expect the husband to know exactly what she wants without communication and husbands should listen to what is being shared. It also works the other way both must listen and share the skill of listening and helping the other.

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 "Bear with each other and forgive whatever grievances you may have against one another. Forgive as the Lord forgave you" (Colossians 3:13).

What is one thing you can do today to make your spouse's life better?

 

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Arbor Day

Today April 25, is the day that many of us celebrated by planning a tree. My nephews each brought home a tree from school. The schools are encouraging students to plant trees and teaching students how to care for trees.

The first arbor day was hosted by a small Spanish village of Villanueva de  la Sierra in 1805. The local priest used his enthusiasm to make it an exciting event for all.

The first American Arbor day was hosted by Nebraska City Nebraska on April 10, 1872. On this date one million trees were planted in Nebraska. The coordinator of the event Birdsey Northrop was inspired by his trip to Japan in 1883. The American Forestry Association made Northrop the Chairman of the committee to campaign for Arbor Day nationwide.

In 1906 it was in Pennsylvania that conservationist Major Israel McCreight campaigned for youth education and a national policy on conservation education. On April 15, 1907 he was a major force to persuade President Roosevelt to speak to the school children about conservation and also an Arbor day proclamation to U.S. school  children.

Other places that Arbor Day is celebrated

Australia has celebrated since June 20, 1889 last Friday in July for schools and National Tree Day last Sunday in July. Victoria celebrates an entire week.

Belgium celebrates the international day of Tree planting around March 21st. It is not a public holiday but used to educate.

Brazil celebrates Arbor Day September 21st. It is celebrated in schools with environment related activities and tree planting.

British Virgin Islands celebrates on November 22. The celebration is hosted by the national parks there and activities include an annual national arbor day poetry competition and tree planting ceremonies.

Cambodia celebrates a national tree planting day on June 1st and an arbor day on July 9th

Canada celebrates Maple Leaf Day on the last Wednesday in September during national forest week. Ontario celebrates Arbor Week from the last Friday in April to the first Sunday in May. Nova Scotia celebrates Arbor Day first full week in May on the Thursday during National Forest Week

There are many other countries that celebrate in one way or another of planning the tree.

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Best of the Weekend

Gluten Free Zucchini Bread

Food Philosopher’s®Gluten-Free
ZUCCHINI BREAD
Makes three 3 x 5 inch loaves
2 cups Brown Rice Flour Mix*2/3 cup granulated sugar1 tablespoon baking powder1 teaspoon baking soda3/4 teaspoon xanthan gum1/4 teaspoon salt1 teaspoon cinnamon, or to taste1 1/3 to 1 1/2 cups shredded zucchini1/2 cup finely chopped walnuts1/2 cup milk1/2 cup canola oil2 large eggs1/2 teaspoon pure vanilla extractCinnamon sugar (optional, see instructions in cooks note) 

1.  Preheat oven to 350ºF. Position rack in center of oven. Grease three 5 x 3-inch loaf pans with cooking spray.
2.  Put shredded zucchini in a small bowl and pat dry with paper towels.
3.  Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add zucchini and nuts; stir to coat evenly.
4.  Combine milk and oil in small bowl. Beat in eggs and vanilla. Add liquids to zucchini nut mixture and stir until just blended.
5. Fill loaf pans with batter. Sprinkle top with cinnamon sugar, if desired. Bake 35-40 minutes until light golden and toothpick comes out clean. Cool for 8 minutes on a rack and then remove from pan. Cool completely before serving or wrapping for storage.

*Find my Brown Rice Flour Mix in the recipe section of this blog.
Cooks Note:Store bread covered tightly with plastic wrap in refrigerator for up to five days. Can be covered with plastic wrap and then with foil and stored in freezer for up to six weeks. Best when eaten within four days of baking.To make cinnamon sugar, combine 2 tablespoons sugar with 1/2 teaspoon cinnamon

recipe source here

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