Sunday, October 16, 2011

Zucchini Bread

Makes 2 loafs

3 c. flour
1 t. each salt, cinnamon, baking soda, and baking powder
2 c. sugar
3 eggs
1 c. vegetable oil
2 t. vanilla
1 c. chopped walnuts
3 c. grated zucchini

Beat eggs and sugars together; add oil and vanilla. Sift flour mixture into sugar, eggs and oil. Mix until well blended. Fold in zucchini and nuts until  incorporated. Pour into loaf pans that are greased & floured. Bake at 350^ for 1 hour 10 min. or until toothpick comes out clean. 
Bon appetite! Gwenn David Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, October 5, 2011

Spinach Balls with Mustard Sauce

Makes about 70 balls

2 10-oz packages frozen chopped spinach, thawed and squeezed dry
2 c. herb stuffing mix,crushed
2 c. firm packed freshly grated Parmesan cheese (5 oz wedge)
1/2 c. butter, melted (1 stick)
4 small green onion, finely chopped
3 eggs
1/4 t. of nutmeg

Combine all ingredients except sauce in large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. (unthaw before baking).

Preheat oven to 350^. Set balls on ungreased baking sheet and bake until golden brown on the bottom, about 10 - 15 minuted. Serve with mustard sauce.

                                      

Mustard Sauce

1/2 c. dry mustard
1/2 c. white vinegar

1/4 c. sugar
1 egg yolk

Combine mustad and vinegar in small bowl.  Cover and let stand at room temp 4 hours.

Mix sugar and egg yolk in small saucepan. Add mustard-vinegar mixture and cook over low heat, stirring until slightly thickened. Cover and chill. Serve at room temperature with spinach balls.


The spinach balls receipt was the most asked for receipt at our recent Open House . The mustard sauce has real zip to it so dip gingerly! I will also include it in my cookbook that I will put together this winter.             Bon appetite! Gwenn, Innkeeper Avenue Hotel Bed and Breakfast