Nesting

I LOVE this time of year. It's cool enough to sleep with the windows open again and back to school. Back to a normal routine. Especially this fresh into the new school year. I haven't messed the kids homework routine up yet and in fact we have it down pretty good. Andrew has had 100% on his spelling tests the last two weeks as well as both math tests. Nathan rocked his volcabulary test and also did really good on his spelling.

I also like that all the yummies in the garden are ripening. I've been taking advantage of them and cooking them up and trying new things. In the last two weeks I've made a peach and blue berry cobbler, a plum and cinnamon baked crumble, peach crepes, a pear tart, gazpacho and zucchini bread. I also tried a couple new main dish recipes but they didn't require any fresh garden veggies. My neighbor might be nesting too, she brought us over cookie bars.

If you are wondering what to do with all that zucchini. Here's the recipe for zucchini bread and the recipe for lemon zucchini cookies I made earlier in summer.

Zucchini Bread

3 eggs
2 cups sugar
1 cup cooking oil
2 cups grated zucchini (peeled and seeded, if you wish ~ I seed my but don't peel it)
3 cups flour
2-3 t. cinnamon
1 t. salt
1 t. soda
1 t. baking powder
½ cup nuts, optional

Beat eggs until frothy. Stir in sugar, oil and vanilla. Lightly spoon flour into measuring cup – level off. Stir in remaining ingredients until well mixed. Pour into 2 8 x 4 or 9 x 5 loaf pans that are generously greased and lightly floured. Bake at 350 for 50 – 60 minutes. Cool 10 minutes in pan. Turn out onto wire rack to cool thoroughly before slicing. I've also made these into muffins and then put then in the freezer so I can take a couple out for breakfast here and there.

Market Street Lemon-Zucchini Cookies

1 1/2 C (3 sticks) unsalted butter, softened
1 1/2 C. sugar
2 eggs
1 t. salt
2 t. baking soda
2 C. zucchini, grated, drained and squeezed dry (really really dry)
2 t. grated lemon rind
3 1/2 C. flour
1 1/2 c. chopped pecans

Glaze:
1 C. powdered sugar
2 T. lemon juice
1 T. light corn syrup
pecan halves for garnish

Heat oven to 350 degrees. Lightly oil a baking sheet. Place all cookie ingredients into large bowl. Mix until ingredients are well combined and a soft dough forms. Scoop the dough into balls the size of a golf ball. Place on prepared sheet and bake 10-12 minutes. Remove from oven and let cool for 15 minutes. In a bowl, combine powdered sugar, lemon juice and corn syrup. When cookies have cooled slightly, spread glaze on top of each cookie. Top with pecan half. Makes 3 dozen.