Blue Nut Food

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BLUE RIBBON ZUCCHINI NUT BREAD



Blue Ribbon Zucchini Nut Bread image

This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.

Provided by YnkyGrlDwndr

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12

3 cups sifted plain flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup cooking oil
1 tablespoon vanilla
2 cups grated unpared zucchini
1/2 cup chopped walnuts
1 teaspoon flour

Steps:

  • Preheat oven to 350°F (175°C).
  • Sift together plain flour, cinnamon, baking soda, salt and baking powder.
  • Beat eggs well.
  • Gradually add sugar and oil, beat together well.
  • Add vanilla and dry ingredients from above blend well.
  • Stir in the zucchini.
  • Combine walnuts and 1 tsp of flour, stir this into the batter.
  • Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
  • Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
  • Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

WALNUT AND BLUE CHEESE GRAPES



Walnut and Blue Cheese Grapes image

Provided by Giada De Laurentiis

Time 2h42m

Yield 4 servings

Number Of Ingredients 7

1/4 cup (2 ounces) cream cheese, at room temperature
1/4 cup (2 ounces) blue cheese, at room temperature
1/4 cup heavy cream
18 to 20 seedless red grapes, chilled
1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note)
2 tablespoons sugar
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Line a small baking sheet or baking dish with parchment paper. Set aside.
  • In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
  • In another small bowl, mix together the walnuts, sugar, and parsley.
  • Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
  • Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

BLUE NUT



Blue Nut image

Just a sweet, little shot of Malibu rum, Blue Curacao and Pineapple Juice. I actually even like it better poured into an old fashioned glass with ice and topped off with pineapple juice.

Provided by cookiedog

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

1/2 ounce Malibu rum
1/4 ounce blue curacao
1/2 ounce pineapple juice

Steps:

  • Pour into a shaker with ice and shake and strain.

Nutrition Facts : Calories 40.3, Sodium 0.4, Carbohydrate 1.8, Sugar 1.4, Protein 0.1

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