By Annie Demko
Apple-Zucchini Bread
(Makes two loaves)
3 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. honey
1 c. shredded apple
1 c. shredded zucchini
1/2 c. oil
2 eggs
Preheat oven to 325 degrees. Combine apple, zucchini, honey, oil and eggs in a large bowl and mix well. In a separate bowl, combine all remaining ingredients and mix well. Add the dry mixture to the wet and stir until well combined. Pour batter into two greased bread pans and bake for 55 minutes or until rich golden brown and a toothpick comes out clean.
Personal Apple Crisps
(Yields four)
For each crisp, fill a ramekin about two-thirds full with quartered and sliced apples (about one apple each). In a small bowl, mix 1/4 c. water, 1 tsp. cinnamon and a dash of salt (optional). Sprinkle over apples.
For topping, mix in a separate bowl 1/2 c. flour, 1/2 c. oats 1/3 c. sugar, 1/4 c. brown sugar and a dash of salt (optional). Soften 1/3 c. butter and cut into dry mixture until crumbly, then spread topping over apples to desired thickness.
Place ramekins on a baking sheet and bake uncovered in a 350-degree oven for 30-35 minutes or until topping are golden.
For tips on apple picking and orchards in the area, read more here.
