Friday, August 31, 2012

Day Old Sale

Day Old Sale, August 31st only. $3 a bag, while supplies last.

Bountiful location only.

Thursday, August 30, 2012

Things to do with all of your extra Zucchini

It's fall here in Utah and everyone has loads of that green vegetable Zucchini in their gardens and no one knows what to do with it. So here's a top ten list of things to do with all of that extra Zucchini.

1. Doorbell ditch your neighbors. They'll love you for it! There's actually an day called "Leave a Zucchini on your neighbor's porch day," it's August 8th, too bad I missed it! 

2. Take it to church and look for unlocked cars to leave it in. (Remind me to always leave ours locked!)

3. Donate it to the food bank. I'm sure they could always use more Zucchini right?

4. Carve it into a jack-o-lantern. Sounds fun, but doubt that it really would work.

5. Put them in your neighbor's mailboxes for a nice surprise. 

6. Take them to the office and leave them on co-worker's chairs or maybe in their desks. This sounds like a fun idea!

7. Do any of your friend's have huge purses, that'd be the perfect place for a Zucchini, just sayin'!

8. Veggie Derby! Make cars out of the long squash and use other veggies and things to decorate them and then race them down a track. You can get pretty creative with this one!

Okay, I really can't come up with ten funny things right now, the last two are actually recipes that you can try. The first one is a faux apple pie that uses Zucchini. I do have to admit that I haven't tried this one yet, but I'm really intrigued by the idea. I found this recipe in our local paper yesterday morning.

Zucchini Apple Pie
Tiara Auxier

Dough for double crust 9" pie
4 1/2 to 5 cups halved and sliced Zucchini
1/2 cup brown sugar
3/4 cup white sugar
1 1/2 teaspoon cinnamon
1 1/2 teaspoon cream of tartar
4 tablespoons flour
Butter

Preheat your oven to 400 degrees. Peel Zucchini, cut in half lengthwise then scrape out the seeds. Slice Zucchini halves, you'll end up with semi-circles.

Boil some water, add Zucchini to the water and boil for about 6-7 minutes until fork tender. Put Zucchini on a paper towel lined plate and salt. Leave them to drain.

In a bowl combine brown sugar, white sugar, cinnamon, cream of tartar and flour.  Return the Zucchini to the pan and add the sugar/spice mixture, stir. This will be pretty runny.

Place the crust into a 9" pie pan and pour the zucchini mixture into the pan. Top with a few pats of butter.

Place the top pie crust onto the pie and secure however you like, fork, fingers, etc. Make a few slits into the top of the pie and sprinkle with white sugar.

Bake for 35-40 minutes. The liquid inside the pie will still be runny, but as the pie cools it will thicken.

And last but not least Chocolate Zucchini Bread. You'll notice that I use a lot of recipes from Our Best Bites, either the website, or their cookbooks. They are one of my very favorite sources for recipes. 




Chocolate Zucchini Bread
From Our Best Bites Mormon Moms in the Kitchen by Sara Wells and Kate Jones pg 40

Bread
2 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup canola oil
1 cup granulated sugar
1/4 cup brown sugar
3 eggs
2 teaspoons vanilla
1/2 cup sour cream
3 cups shredded zucchini (I peeled it first, then shredded with a cheese grater)
3/4 cup mini chocolate chips (I used semi-sweet chips, and just chopped them a bit to make them a bit smaller)

Topping
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. They recommend buttering and flouring 2 loaf pans, I simply used the baking spray with flour included. I used two 9" pans, but you could also use 8" or one 9" and one 8" and have it work.

Start by making the topping, combine all three items in a bowl and set aside.

Next whisk together flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl.

Beat oil, sugars and eggs until slightly fluffy, I used my stand mixer and it only takes a couple of minutes to do this. 

Mix in vanilla and sour cream until combined. Stir in zucchini, the recipe says "Gently" but I just kind of threw it into the mixture and tuned on the mixer, seemed to work fine! Next take a bit of the flour mixture and add with the chocolate chips (somehow it's supposed to help evenly distribute the chocolate, I confess this kinda confused me!). Add the remaining flour to the batter and mix until just combined. You need to watch this, because if you mix too long, you can get tunnels through your bread and you don't want that!

Divide the batter between the two prepared pans and top with the reserved cinnamon/sugar mixture. Bake the bread for 50-60 minutes. If you start your timer at 45 minutes, then check to see if it's done with a toothpick in the center (if it comes out with runny looking batter stuck to it, then it needs a little longer, bread crumbs are okay though), if it needs longer you might want to stick to checking it in 5 minute increments. When done, remove from the oven and let sit on a wire rack, still in the pans for 5-10 minutes, then remove. You can eat it warm, or allow it to cool, what ever you'd rather!

This was my first time making this recipe, the bread was great! We enjoyed the texture and the flavor. If you notice in my picture, though, the bread loaves didn't raise very well. That's a problem we've battled with our oven the whole time we've lived in our house, and it's something that I'll have to adjust for the next time I make this bread. I will probably start by making some high altitude adjustments next time and if that doesn't work, I'll go from there.




Tuesday, August 28, 2012

Picnic Lunch Deal


Come into Cutler's Bountiful this week to get our Picnic Lunch (or Dinner too!) Deal. $4.99 gets you a half sandwich, chips, cookie and a can of pop/bottle of water! Come try it out!

Thursday, August 23, 2012

Bread Sticks

One of the features of our new blog is going to be focusing on some of our favorite recipes. And I get to be first. This is one of our family's favorite recipes. We've made this recipe two times in the last couple of weeks. I love how versatile it is, you can use this recipe for bread sticks, pizza dough, calzones, or almost anything you need a bread dough for and it will taste great in any of them. I also love that there's room for help from kids in this recipe. Our 6 year-old loves to "paint" the bread sticks with garlic and butter (and it's amazing that she then eats them, she's never liked garlic before being able to help make these!) and our 11 year old enjoys helping me shape them into sticks. I also love how simple the recipe is, it goes together very quickly, it's almost as easy as just buying the Costco bread sticks! I just realized that I don't have a picture of these. Oh, darn! I guess I'll just have to make them again so that I can add a picture! 

Bread Sticks
From Our Best Bites Mormon Moms in the Kitchen by Sara Wells & Kate Jones pg 30

Ingredients

1 1/2 cups warm (105 degrees to 115 degrees F) water
1 Tablespoon sugar
1 Tablespoon active dry yeast
1/2 teaspoon salt
3-4 1/2 cups flour

Directions

In a large bowl (I use the bowl of my stand mixer) combine water, sugar and yeast. I start with the water, dissolve the sugar in it and then the yeast, and I've had great results not stirring at all. Allow the mixture to sit for 10 minutes. After 10 minutes you want this mixture to be bubbly. If it doesn't bubble then something is wrong with your mixture and you might want to start over, because most likely your bread sticks won't rise either.

Add the salt and 1 1/2 cups of flour. I use the paddle attachment that came with my stand mixer to do this. Then you want to add the remaining flour slowly. The reason that there is a range of flour in bread recipes is that in different weather, humidity and parts of the country you will need a different amount. I add flour by half cups at this point until the whole lump of dough stays on the paddle attachment instead of some of it stuck to the bowl. But don't add too much or these soft bread sticks will turn out hard!


You can tell that there's enough flour when the dough pulls away from the sides of the bowl like this! 

Spray a glass or metal bowl with cooking spray (I simply pull the paddle attachment out of my mixer and use the bowl I mixed in), place dough in it, cover (you can use a clean towel, or I use my lids for my mixer bowl) and let rise in a warm place for 45 minutes.

After 45 minutes you roll out the dough, I usually roll it out half at a time, but you can roll the whole thing out to a rectangle about 18 inches by 9 inches and cut into 12 strips. A pizza cutter makes this really simple. I cut each of these strip in half and then we simply twist them. 


Put them onto a cookie sheet that you've sprayed with cooking spray, cover with a towel and allow to rise 30 minutes. I have to confess that I've never made it the whole 30 and they've still come out great! This is where what I do differs from the recipe. The recipe says to bake the bread sticks and then you kind of melt the butter onto them and add whatever seasonings you prefer. I like to melt the butter and add the seasonings to the melted butter (I use probably a couple of tablespoons of butter, I've never measured and some garlic salt, also never measured!) and brush it on just before baking. It just seems simpler to me, plus it gives our 6 year-old a not hot surface so she can help me easier. Preheat your oven to 425 degrees as they are rising. Bake for 10-12 minutes or until golden brown.

Then you have hot, homemade bread sticks that I promise are amazing!









Wednesday, August 22, 2012

Dog Days Deal

All week, we've got $4.99 whole sandwiches. We call it the Dog Days Deal. So come and get sandwiches all week. 

Tuesday, August 21, 2012

Vote for Cutler's

Cutler's is nominated on KSL's Davis County A-List for "Best Bakery" and "Best Place For A Sandwich"! (Right now, Cutler's is #1 for Best Place for a Sandwich. Yay!) Please vote for Cutler's here!