Zucchini Nut Bread!! Yum Yum!

Zucchini Nut Bread
Zucchini Nut Bread

Hi Everyone!!

How are you all doing? We have been doing great here in the barn and after much coaxing from Pudge and the barn pals I made a new bread from a popular vegetable called zucchini! Pudge found this recipe from the popular food site ‘Taste of Home’ so I decided to give it a try.

Here we go!


2 cups Sugar ( I used splenda/sugar mix 1/2 cup)
1 cup canola oil ( I used light olive oil)
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour ( I used whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups of shredded zucchini
1/2 cup chopped walnuts or pecans ( I used black walnuts)


1. Preheat your oven to 350 degrees. Grease two 8×4 inch loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.

2. Transfer to prepared pans. Bake until toothpick inserted into center of pans comes out clean. Cool before removing from pans.

3. Serve plain or with your favorite cream cheese, butter or preserves.

Source: http://www.tasteofhome.com/recipes/zucchini-nut-bread


Chocolate Layer Cake


Hi Friends!

My barn pal Pudge has kept me pretty busy for the past couple of weeks. I hope your summer is off to a great start with your Memorial Day celebrations! Mable, Cruella and I have been certainly very busy making our horse pals happy with lots of delicious treats. This week I’ll be sharing my Grandma’s Chocolate Layer Cake recipe. This is actually an old Crisco recipe from years ago that is still easy to make and enjoy today. I made this alst weekend for everyone in the pasture and it was a big success!

So you may want to look this over and give it a try!

Measure into mixing bowl- all measurements level.


1 1/4 cups of cake flour (sifted before measuring)
1 Cup Sugar
1/3 Cup Crisco
2 squares melted bitter chocolate
1/2 cup milk
1 teaspoon salt
1 teaspoon soda

Stir vigorously by hand or with mixer (medium speed) 2 minutes. Now stir in 3/4 teaspoon baking powder. Now add 1/3 Cup Milk, 2 eggs (unbeaten), 1 teaspoon vanilla.

Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth ad thin.

Pour into two 8-inch layer pans. (1 1/4 deep) which have been rubbed with Crisco and lined with wax paper. Bake in moderate overn (350 degrees) for 25 to 30 minutes.

Frost cooled cake with your favorite icing!

Enjoy with a tall cool glass of milk!

Nut Bread! A great treat for Fall!

Buttons and her pals Mable and Cruella!
Buttons and her pals Mable and Cruella!

Hee hee! Fall is here and so are some of my grandma’s scrumptious recipes! Grandma loved to enjoy several types of bread and it was very common to find homemade sweet breads at our table! Some had fruit, some had nuts and some had both! Warm and fresh out of the oven and it’s a great way to warm up after being outside!

I hope you enjoy! Remember these are old-fashioned recipes so you can substitute to suit your taste.


3/4 cup sugar
1 tablespoon shortening
1 egg well beaten
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup English Walnuts, chopped


Cream sugar and shortening. Add beaten egg, mix and sift dry ingredients and add alternately with milk. Stir in nuts and pour into greased baking pan. Bake in a moderately slow oven, 325 degrees, about 1 hour. This recipe makes one large loaf. One cup of whole wheat flour may be substituted for 1 cup of the white flour.

Welcome to Buttons Tack Room Kitchen!


Welcome to my Tack Room Kitchen! Mable, Cruella and I live happily with Pat and George Potter and a bunch of barn pals in Manheim PA! We are three goats who love to cook and my Grandma has a recipe book full of great old fashioned home cooking.

I also like to create new recipes with a healthy twist that are yummy.

We hope you enjoy our Tack Room Kitchen and our adventures in culinary delights!

Buttons, Cruella and Mable

hee hee!