Zucchini Cake

1/2 cup soft butter
1/2 cup oil
1 3/4 cups sugar
2 eggs

1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. cloves
1 tsp. cinnamon
2 1/2 cups flour

Have ready wet ingredients:
1/2 cup sour milk (milk soured using 1 Tablespoon vinegar or lemon juice)
2 cups grated zucchini

1 cup milk chocolate chips
1/2 cup chopped nuts of your choice, (I use pecans.)

Cream butter, oil and sugar; beat in eggs.
Sift together salt, soda, cloves, cinnamon and flour.
Have ready wet ingredients: soured milk and zucchini
Mix dry ingredients into creamed mixture alternately with liquid. Stir in zucchini
Pour into greased and floured 9x13 inch pan. Sprinkle with chocolate chips and nuts.
Bake at 325 degrees for 40 minutes.

This a recipe from one of those old Idaho cookbooks. You know the kind? The classics? The one's you know you can trust from those good, old-fashioned cooks? (Elkington Family Cookbook) I didn't change much, just added more cinnamon. We make this recipe often with our garden harvest. It is the best way to eat your vegetables, guaranteed! We take this frozen to Lake Powell and it's become a standard way to cool off.

Nectarine and Spinach salad

Spinach
Nectarines
Pecans, chopped
Craisins




Dressing:
1/2 cup homemade apricot jam
1-2 tsp. balsamic vinegar



Mix dressing. If you need to thin this you can add water. You could add oil also, but I do water for less calories. Sometimes a thicker jam takes a splash of water to make it pourable.

Toss dressing with spinach. Add nectarines, pecans, craisins.

This salad is just so easy to pull off. It tastes fantastic and is a great way to get your nuts, fruits and veggies all in one serving. Your dressing should look like a rusty orange color. Try this, you will impress.
I forgot to add craisins to the picture! Make sure you add them.
This is what the jam looks like with the balsamic vinegar. Once it is mixed it looks like this picture on the bottom. It's almost a glaze. It should be drizzled onto the salad, not tossed.