Blueberry Zucchini Bread

(I doubled this and made 8 mini loafs )

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar  (I cut the sugar in half)
2 cups shredded zucchini (I doubled the amount of zucchini)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries  (I used frozen)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes (or longer) in pans, then turn out onto wire racks to cool completely.

Puffed Pancake (German Panckes..)

PUFFED OVEN PANCAKESFrom Better Homes & Gardens New Cook Book- 2 T butter- 3 eggs- 1/2 C milk- 1/2 C flour- 1/4 t. saltPreheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)...heat in oven 3-5 minutes, til butter melted.Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!

Corn Bread

So I made a quick hamburger soup/stew (YUMMY)

Had to have my favorite cornbread with it.... seriously didn't like cornbread until I had this... I have used this recipe for several years

- it is on the side of the Albers Corn Meal box

Oh yes I almost always double the recipe... in an 9 by 12 pan (or whatever size they call it)

Sweet Corn Bread

Ingredients:
1 1/2 cups all-purpose flour
2/3 cup sugar (I usually half the sugar)
1/2 cup ALBERS Yellow Corn Meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
Directions:PREHEAT oven to 350° F. Grease an 8-inch square baking pan.COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.BAKE for 35 minutes or until wooden pick inserted in center comes out clean.FOR MUFFINS:SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.