Recipes

This is a family tradition at the Economides home. Every year Annette
takes Halloween pumpkins (picked up for free after Halloween), cooks and
processes the flesh, then freezes it to be used in December baking. She bakes
close to 100 loaves of pumpkin bread (in various sizes) to be distributed to
teachers, coaches, mechanics and even the mailman and garbage truck driver. The
loaves are inexpensive (about $1 for a large loaf and about 25 cents for a
small one). She wraps them in aluminum foil and finishes it off with a simple
red or green ribbon.

If you planted a garden this year and have an overabundance of zucchini, you’re not alone. Zucchini is probably one of the easiest vegetables to grow. So what do you do with your bumper crop? You can make zucchini bread, muffins, and pancakes, or things like deep fried zucchini or grating it into salads. But once you tries all of these things, then what? One year in the midst of hundreds of pounds of prolific production, Annette called a friend about other options for eating up our zucchini. Sue recommended making zucchini relish.

If you’re going to plant a garden and grow zucchini, you’ll need a great recipe to use up the bumper crop that you’ll inevitably have. This is our absolutely favorite quick bread recipe.

Ingredients:

While we were speaking at a convention in Cincinnati (Abbey and Joe came to help us), daughter Becky was at home working. We’d left some delicious strawberries in the refrigerator and she decided to turn them into something more yummy. She searched through our cookbooks and found a recipe for a blueberry cream cheese pie and modified it. When we came home there was a little bit left (she had shared some with a friend) —it was delicious. Here’s what she made: