Ingredients

• 2 eggs
• ½ cup butter
• 1 cups brown sugar
• 1 teaspoons vanilla
• 1 cups coarsely grated zucchini
• 4oz (½ 8oz can) crushed pineapple, drained
• 1½  cups all purpose flour
• 1 teaspoons baking soda
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1  teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup chopped walnuts
• ½ cup raisins/cranberries

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add butter, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins/cranberries, blend gently.

3 Pour the batter into a greased and flour-dusted 5 by 9 inch loaf pan. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pan for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 1 loaves.

Rating: ★★★★★ 

INGREDIENTS:
Dry Ingredients
1 cup “regular” Matzah Meal
¼ cup Whole Wheat Matzah Meal
½ tsp of black pepper [freshly ground]
½ tsp of “4 seasons peper corns” [freshly ground]
½ tsp nutmeg [freshly ground]

Consume mix
¼ cup of boiling water
1 cube (15 mg) of chicken Bouillon [we used Telma]

Wet Ingredients
4 eggs
½ cup oil
½ cup finally chopped fresh parsley

PREPARATION:

1. Boil a pot of salted* water. [*We used 2 tbsp of "better than bouillon" instead of salt]
2. Measure the dry mixture into a medium sized bowl
3. Dissolve the chicken soup cube in the boiling water
4. Mix the wet ingredients in a large mixing bowl
5. Add the Consume mix into the wet mixture
6. Add the dry ingredients into the mixture
7. Mix well. Let stand for 5 minutes
8. Prepare a bowl with tap water, and wet a large cookie sheet
9. Making sure to work with wet hands form 1” balls, and place them on the cookie sheet
10. Gently put the balls in the boiling water
11. Bring to a gentle boil.
12. Cook covered for 20 minutes in total.

Next time I will try to add some nuts to the middle,  and see how it works.

INGREDIENTS:
Dry Ingredients
2 cups all purpose flour
1 tablespoons cinnamon
2 teaspoons baking powder

Cinnamon sprinkle
½ cup of sugar
1½ tablespoon Cinnamon

Wet Ingredients
½ cup white sugar
½ cup brown sugar
1 stick of butter
2 eggs
1 cup milk

PREPARATION:

1. Preheat oven to 375 F (Make sure rack is in the oven center).
2. Butter the 8×8 inch pan.
3. Sift the flour, baking soda, and cinnam0n in  a bowl.
4. Place the butter sugar, and egg  into a mixer bowl, and using the pedal attachment cream together.
5. Add to the mixing bowl the dry ingredients, alternating with the milk . Don’t over mix!
6. Spread half of the the batter in the pan.
7. Sprinkle 3/4 of the Cinnamon sprinkle over the batter in the pan.
8. gently pore the rest of the batter over the cinnamon sprinkle.
9. Sprinkle the rest of the cinnamon sprinkle on the cake.
10. Bake for half an hour.
11. This cake is great warm or cold