Andys Jalapeno Zucchini Bread Food

ANDY'S JALAPENO ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5x3-inch loaf pans.
• Whisk flour, white sugar, brown sugar, cinnamon, salt, baking soda, baking powder, and powdered jalapeno pepper together in a bowl. Add vegetable oil, applesauce, and eggs to flour mixture; beat until until batter is smooth. Fold zucchini and fresh jalapenos into batter. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Transfer to a wire rack to cool.

ZUCCHINI, JALAPENO, CHEDDAR CRUSTLESS QUICHE

Steps:

• Preheat the oven to 375 degrees.
• Saute the onion, zucchini and jalapeno until soft.
• Season with salt and pepper.
• Beat your eggs into a large (4-6 Cup) measuring bowl.
• Add enough milk or cream to measure 2 cups.
• In a deep pie dish spread evenly out the zucchini mixture, top that with the cheese and pour the egg mixture over it all.
• Bake in the oven for 40-45 minutes, or until the middle is no longer shaky.
• Remove from the oven and let rest about 5 minutes before cutting into it.
• Enjoy!

RASPBERRY, JALAPENO AND ZUCCHINI JAM

Steps:

• 1. Put all but last two ingredients into large stainless steel pot. Cook on medium-high heat for 20 minutes, stirring frequently. It will thicken as liquid evaporates.
• 2. Add the 3 Jell-O packages. Continue cooking and stirring constantly bring to a boil that can't be stirred down for 10 minutes. *** Sometimes I add Black Raspberry Jell-O instead of raspberry, this is to get a darker jam.
• 3. Add the 3 Sure Jell. Stir constantly for 2 minutes. Remove from heat.
• 4. Put in sterilized jars to 1/4 inch headspace. Remove any scum and air bubbles. Wipe rims. Place lids and rings to fingertip tight.
• 5. Put jars in boiling water bath and process for 20 minutes with canner lid on. Remove lid. Wait 5 minutes.
• 6. Remove jars from canner to a towel lined surface. Let sit and cool 24 hours before storing. Make sure jars are sealed.

JALAPENO ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3")d or a square cake pan.
• In a medium pan, saute onion in butter until soft and translucent. Let cool.
• With an electric mixer, combine softened butter, eggs and buttermilk.
• Add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. Mix well. Pour mixture into prepared pan. Bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
• Serve with butter and jam or jelly. Can be made ahead and frozen.
• NOTE: To make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. Let sit for about 20 minues until slightly thickened.