Friday, June 26, 2015


The recipe card indicates that I must have gotten this when I bought some walnuts from the Azar Nutshop. It has been a popular breakfast bread with my family for over thirty years. Ericka and I made it when she visited recently to see if it was as good as we remembered. It was. Delicious warm lathered with cream cheese. Healthy and satisfying.

The recipe card is brown, has dark stains all over it and is torn in places. It's time for it to go digital.


1 cup Azar (of, course) walnuts, coarsely chopped
4 eggs
1 1/2 cups brown sugar, firmly packed
3/4 cup vegetable oil
3 cups unsifted unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
2 cups grated (use a large cheese grater) unpeeled zucchini, ends removed
1 teaspoon vanilla


Preheat oven to 350 degrees.
Grease and flour a large loaf pan.
Beat eggs.
Gradually beat in sugar, then oil.
Combine the dry ingredients in a different bowl.
Add the dry ingredients alternately with zucchini to the egg, sugar, oil, mixture.
Mix well with a large spoon.
Stir in walnuts and vanilla
Put the mixture in the loaf pan
Bake 1 hour.
Let stand 15 minutes.
Turn out of the pan.

This bread freezes well.

No better time time to share a local story about growing zucchini.

It is a very easy vegetable to grow at high altitude. Often people end up with more zucchini than they can possibly preserve by canning, give away or use. Our growing season is fairly short, starting mid-June and ending with the first freeze, often as early as mid-September.

If you garden...and you love it... you know that you are enthusiastic for the first month or so...summer is so glorious and the garden is growing and producing such useful, fresh, home-grown food for your family...then your enthusiasm wanes as the workload increases...and the weeds grow...and towards the end of the summer your internal clock...and your knee telling you that it should be over soon...the larder is full, the beautiful vegetables have provided a colorful bounty for your summer table...will the first frost ever get here?

Zucchini is often the final plant to give seems to enjoy a little frost. It just keeps growing and growing...and you just keep harvesting and harvesting...leaving great paper bags of zucchini...anonymously...on people's back porches or in their unlocked cars. You can't throw it away.

One Sunday morning in late fall at a local church, the preacher took the pulpit and exclaimed, "Thank the Lord, last night the zucchini died." The parishioners heartily applauded.

There had been a hard freeze the night before. Everyone could rest now.


Monday, June 22, 2015


This recipe reminds me of a summer many years ago.

Visitors to Mountainaire RV Park in Greer were passing this recipe around and they thought it might be easier to find a copy machine to print the copies. Having the only copy machine in town, they showed up in my real estate office.

I was the elated beneficiary as I asked if I might make a copy for myself. A great trade. It is not easy to make but it is absolutely moist and delicious!

This recipe makes two loaves.


1 cup cooking oil
1 3/4 cups white sugar
3 eggs

Beat the first three ingredients together.

Then add the next three ingredients

1 cup mashed bananas
1 cup peeled, grated carrots
1 cup applesauce

Sift the following dry ingredients and add to the above mixture.

2 cups unbleached flour
1 cup whole wheat flour
1+ teaspoon cinnamon
1/2 + teaspoon allspice
1/2 teaspoon ground cloves
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup wheat germ

1 teaspoon vanilla-Add to the batter and mix well.

1 cup coarsely chopped walnuts or pecans
1 1/2 cup raisins

Lastly, add the raisins and nuts and mix well. If the batter seems too thin, add a little Bisquick.

Pour into two greased and floured loaf pans.

Bake at 350 degrees for 1 hour.

Since we are at 8500 feet, I don't know if this recipe has been adjusted for high elevation. I welcome comments or suggestions.