Each year it many have left over shredded zucchini in the freezer when you are ready to save the current harvest. A tasty way to use it is to thaw it, drain it very well (maybe even squeeze it a bit) and use it in your bread or cake recipe. If the recipe calls for 2 cups of freshly shredded or grated zucchini, I use 4 cups of the drained zucchini and it makes a great product. The zucchini is much like coconut in it after it is baked, and does not taste like zucchini or look like it. You have the extra nutrition, fiber, texture and more space for the new harvest. If your baking powder might be close to expiration, add 1/4 teaspoon additional to the recipe amount, to the recipe to make it rise well. If the recipe does not call for baking powder, you can still add some with no problem. I use Rumford brand which does not have aluminum in it – not bitter to me and healthier.
I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates are available for weddings, holidays or “you are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
Seminar and conference group presentations or workshops available regarding food, cooking, nutrition, and other related subjects.
I am also available to do food presentations of products in stores, etc.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups, along with team building events. Contact me at the following e-mail address:
Interactive questions, comments, suggestions, etc. can also be posted on this website. I can also be reached at 608-240-9773.