Wednesday, February 24, 2010

Product Review Wednesday: Pampered Chef's MeasureAll Cup

I've decided to do a weekly Product Review.  There are a ton of gizmo's out there and I will admit to being tempted to try too many of them.  I promise never to buy the Bump-It, but DO love the Ped-Egg.

This is one of my ABSOLUTELY favorite baking items.  I used to sell Pampered Chef products, and I think I spent more for myself than I ever made.  This is the most versitile measuring cup you will ever need.  On one side, you measure your liquds.  And it goes up to 2 cups.  So, when making something that may call for a 1 1/3 cup milk and 1/2 cup water - I can use ONE measuring cup and wash less.  Although, I do have to use math, so it may be a trade-off for you.

The other side is for dry ingredients.  You pull the inner part down to pre-measure, say, 1 1/4 cup brown sugar.  Then you pack it in, and PUSH the brown sugar out in one nicely measured section.  Now, this is ESPECIALLY fabulous for sticky things like Peanut Butter and Shortening.

Also, my friend is a Pampered Chef consultant.  She has an autistic son and specifically sells to make money to cover the added costs of his very particular gluten-free diet.  Her husband is in the Armed Forces, so you can buy something from her and support both Autism and the troops, and you get some amazing stuff!.  It's a win/win/win situation.   Hostess name: Katie

Saturday, February 13, 2010

Lemon Poppyseed Zucchini Bread

4 cups flour
1-1/2 cups sugar
1 3.4oz package instant lemon pudding mix
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1-1/4 cups milk
1 cup vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
3 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon peel

Preheat oven to 350 degrees and grease two greased 9x5 inch loaf pans.

Combine the flour, sugar, pudding mix, baking soda, baking powder and salt.

In another bowl, whisk the eggs, milk, oil, lemon juice and extract.

Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel.

Pour into the prepared pans and bake on lowest rack in oven for 50-55 minutes or until a toothpick comes out clean.  Cool for 15 minutes and then transfer to racks.

Cool completely before slicing.  ENJOY!