Apple Time!

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It’s been awhile, but here I am! Summer was so crazy that blogging took a back seat. I just wanted to pop in and post these photos of our afternoon project.

We picked our backyard apples yesterday, and got maybe half a grocery bag full. Many of them were too small or bruised to be eaten, but with Julia and Grant’s help, I managed to freeze 20 cups of apples. I’m thinking that will be enough for a pie, a crisp, scones, and maybe a cobbler. Yum!

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I also shredded a giant zucchini from my parents’ garden. I had no idea zucchini could get that big, and I wish I’d taken a photo, but imagine a whiffle ball bat. I got 20 cups out of that one zucchini! Does anyone know any good zucchini recipes?

Have a great day!

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6 Responses to Apple Time!

  1. Dodi says:

    I suggest you try Aunt Blanche’s Zuchinni Bread; the recipe is in the Casane Clan Cookbook. Aunt Blanche use to say the secret to making it really moist, is to pack in as much zuchinni as you can possibly fit.

  2. Joni Bratney says:

    Yea, glad you are back on your blog, I’ve missed it.
    What’s in Grants right hand–too funny!!!

  3. Ruth Meyer says:

    Becky

    I have not make this but looked good.

    Zucchini Cornbread Casserole

    INGREDIENTS: 4 cups shredded zucchini 1 onion, chopped … 2 eggs, beaten 1 (8.5 ounce) package dry corn muffin mix 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 ounces low fat Cheddar cheese, shredded

    Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes. Makes 8 servings 231 calories Ruth Sent from my iPhone

  4. Bountiful Backyard Blog – Yeah!

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