This is the title of my newest book which currently resides at the designers for formatting, placing the photos in the correct place and position, making sure everything is just right. The subtitle is: Adventures with Food, Family, and Friends. It includes family and travel stories, adventures, poems, and recipes. Here are a couple of food photos which will be in the book with recipes.
Every Sunday until publication, I will post an update as to progress. My goal is to have it available for purchase for Christmas presents for those who love food adventures.
Everyone always grows too much zucchini if they plant even one little hill. I invented this recipe about a year ago in an attempt to not throw away a bunch of too large zucchini. Yesterday a friend requested my recipe; I promised her I would post it today.
Combine 3 eggs, 1 2/3 cups sugar, and 1 cup cooking oil in an electric mixer bowl. Add one teaspoon vanilla. Mix thoroughly. Combine 1 1/2 cups flour, 1 tsp. cinnamon, 1/4 tsp. baking powder, 1 tsp. baking soda, and 1/4 cup dark cocoa. Add to egg mixture. By hand mix in 2 cups grated zucchini and 3/4 cup chopped walnuts. The mixture will be very stiff. Spoon into oiled and floured bundt pan. Bake at 325-350 for 1 hour or until done. Let cool before taking out of the bundt pan. This is a lovely moist cake and keeps well.