“He said no! He said no? Did he really just tell me no to my request for his Peach Granola muffin recipe?”

My husband looked at me like I’d gone crazy. “Yes, I’m pretty sure he said no and that if you liked the muffins you’ll just have to come back again sometime.”

“Well…” hmph. …

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The post Bed and Breakfast Style Peach Crunch Muffins Recipe appeared first on Dine and Dish.

Recently, the publisher of Table Talk contacted me about another cookbook they were releasing called Morning Glory Farm. I think Table Talk may now have some competition as one of my favorite cookbooks! See, I believe that so many people can make a cookbook, but it takes a special kind of author to be able to weave personal stories in with the recipes they share. Morning Glory Farm is more than a collection of recipes. It is a tale of a husband and wife who, 30+ years ago, started a small farm. Through their hard work, dedication, ups and downs in the farming industry, and help from friends and family, they grew their farm  to be one of Martha’s Vineyards finest…where people will stand in line on any given day for a fresh loaf of zucchini bread or just picked corn. Their farmstand is bustling with customers daily, hoping to snatch up fresh produce or fruit pies. Their farm has become so popular that keeping items stocked in their retail store is a everyday challenge.

The Morning Glory Farm cookbook shares 70 recipes that are favorites of the residents of Martha’s Vineyard. The Morning Glory Farm cookbook is extra special because it separates each recipe out into the season that it would highlight the freshness of the produce available that season. For example, winter recipes include such gems as “Judy’s Simple Chicken Pot Pie” or “Baked Stuffed Winter Squash” while the summer recipes include recipes like “Chesca’s Roasted Corn Chowder” and “Fresh Green Bean Potato Salad”.

I have a huge amount of recipes from this cookbook bookmarked to try. The lovely folks at Morning Glory Farm thought that you should get in on the fun as well. I have an extra cookbook to give away to one lucky Dine & Dish reader. To qualify, all you have to do is leave a comment on this post. Make sure to include your email address in the form so that I know how to contact you. The random drawing will take place next Tuesday, so all entries need to be left by midnight CST on Monday, August 31st.

And, to tempt your tastebuds, I challenge you to try this Zucchini bread recipe and tell me if you have ever tasted better Zucchini bread. I am not sure what it is about it, but the light crust of this bread sets it apart from any other Zucchini bread I have tried!

Morning Glory Zucchini Bread (from the Morning Glory Farm cookbook)

2 to 2 1/2 cups shredded zucchini
1 cup vegetable oil
3 eggs
1 tsp vanilla
2 cups sugar
3 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon

Preheat oven to 325 degrees. Spray two 9″ x 5″ bread pans with nonstick spray.
In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.
Beat sugar into mix until it is thoroughly creamed.
Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, outside the zucchini shreds. If it’s not, add a little juice from the zucchini.
Pour batter evenly into pans.
Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.

Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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