A Guest Post from Kayla: Pressure Cooker Sweet Corn

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I just had to share this new cooking method with my mom, so what better way than with a guest blog post? Earlier this week I cooked corn in my pressure cooker. It was so quick and I didn’t even have to shuck it first!
I found this method from Pressure Cooking with Lorna Sass. Peel off only the outer leaves for cleanliness. Trim the silks and the ends, leaving about 1/2″ each. Stack in your pressure cooker. Add 1 cup of water. Cook at full pressure for three minutes and quick-release the pressure. Using a very sharp knife, cut off the hard end of the corn, enough to remove all husks. Slip the cooked corn out of this end and all of the pesky silks will go with it!

Blueberry Zucchini Bread

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Years ago my niece Crystal gave me a recipe for Blueberry Zucchini Bread.  It’s been a favorite recipe of mine whenever we have an abundance of zucchini.  The bread is good and moist.

bread

One of the best parts…blueberries are typically reasonably priced when the zucchini is abundant.

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Here’s the recipe:

3 eggs
1 cup vegetable oil
3 teaspoons vanilla
2 1/4 cups sugar
2 cups zucchini
3 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1 tablespoon cinnamon
1 pint blueberries

Mix all ingredients together except the zucchini and blueberries.  Then add the zucchini and blueberries folding them in.  Put into 2 greased loaf pans.  Bake at 350 for 50 minutes.

It is so good.  I hope you enjoy it…we sure do!!

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