Adding Warmth

With all the fall type storms hitting us this week, it seems hard to believe but we are expected to have the weather change next week back to 80+ degree days. But just in case the predictors are correct, we will not be firing up the outdoor wood furnace that heats the house. Instead, on this day with more than an inch and a half of rainfall, leaves dropping in mad flurries around the farm, and the cattle hunkered down around tall timber to stay dry, I moved back indoors for a little baking.

With the oven going with batches of Zucchini Bread and Upside-Down Pear Cake, the house was comfortable for the next day or two.

As for the pear cake, I simply used a pineapple upside-down cake recipe, substituted a layer of chopped pears and left out the maraschino cherries and pecans. I bake the cake in a couple of 8 inch glass pie pans. When the cake is baked through, I pull it out of the oven and invert it onto a flat serving dish. I let it sit this way until it cools and all the sugary bottom-now-top of the cake has steamed off the pie pan and onto the cake. I always make two at a time so at least one get frozen for later use.

Here is the recipe for Zucchini Harvest Bread, I double or triple the recipe and leave half the batter without nuts. Oven set at 350 degrees.

3 Cups Flour

1 Cup Sugar

1/2 Cup Brown Sugar

1/4 t. Nutmeg

1/4 t. Cloves

1/4 t. Ground Ginger

1 T. Cinnamon (I tend to add extra)

1 t. Salt

1 t. Baking Soda

1/4 t. Baking Powder

Mix all dry ingredients in extra large mixing bowl (I use a 3 or 4 gallon size commercial metal bowl) before adding the rest of the ingredients.

1 Cup melted butter

3 Eggs (or sub 6 egg whites)

1 T. Vanilla (I use Frontier Brand Alcohol-Free Vanilla)

3 Cups Grated Zucchini

1/2 Cup Chopped Nuts (optional)

I use plastic gloves on my hands to work the mixture, it is the only way I can get all the dry ingredients incorporated together.

Spread into greased or paper lined loaf pans. Make sure to save room for rising or they will overflow the pans. Bake 50-65 minutes, springs back in middle or use toothpick that comes out clean from poking the middle. These freeze well. I have also made pear bread using the same recipe except only putting in 2 Cups of chopped, ripe pears in the batter otherwise it comes out way too wet.

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