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Jason, Al, the kids and I have put in a few moments of work and I do mean moments...... But we love it just as much as anyone can!
Can't wait to show you the picture in a year from now!
What a blessing Jen was at our home and wanted to go tanning in the basement or the whole dang basement would have been a swimming pool!
Then, when I try to figure out why nothing got done today, I'm really baffled because I know I was busy all dang day, and I'm really tired.
I realize this is a serious problem because it all really happened. Now I'll try to get some help for this condition, but first I'll check my e-mail and of course read a few blogspots.
So y'all need to do me a favor. Please foward this message to everyone you know, because I don't remember who the heck I've sent it to.......oh that's why I have a blogspot!
If you really like your neighbors you might leave them a delicious loaf of zucchini bread --- I'm sharing 2 recipes with you today so you can get your game plan going for Zucchini Day!
#1 This is a Sweet Bread and delicious ~ Brown Sugar, Pineapple and Zucchini get the same billing in this recipe. So maybe we should call it Sugar Bread!
Pineapple Zucchini Bread
1 cup packed brown sugar
½ cup margarine, softened
1 cup grated zucchini
1 8 oz. can crushed pineapple with juice
2 eggs
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
¼ tsp ground allspice
1/3 cup chopped walnuts
½ cup confectioners sugar
1 tsp corn syrup
¼ tsp ground cinnamon
Heat oven to 350. Grease and flour the bottom only of a 9x5 inch loaf pan.
In a large bowl, cream brown sugar and margarine until light and fluffy. Reserve 1 TB pineapple juice. Stir in pineapple, zucchini, and eggs. Add flour, baking soda, cinnamon, salt, and allspice; blend well. Fold in nuts. Spread evenly in prepared pan.
Bake for 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.
To make glaze, combine confectioners' sugar, reserved pinapple juice, corn syrup and ¼ teaspoon ground cinnamon. Mix until smooth, and spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.