Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747- 1471, ext. 1282, or email her at shaffer@vindy.com.

ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”

Ellen Tressel’s Zucchini Bread

3eggs

1cup vegetable oil

2cups sugar

2teaspoons vanilla

3cups flour

2teaspoons baking soda

11/2teaspoons cinnamon

1teaspoon salt

3/4teaspoon nutmeg

1/4teaspoon baking powder

2cups zucchini, shredded

115-ounce can crushed pineapple with juice

1cup chopped dates

1cup chopped nuts

1can raisins or cranberries

Beat eggs, oil, sugar and vanilla until thick. Add flour, baking soda, cinnamon, salt, nutmeg, baking powder and mix together. Add zucchini and crushed pineapple with juice. Add dates and nuts. Pour into three 8 by 4-inch greased loaf pans. (Can use four 3.5 by 8 inch foil pans, filled half full). Bake at 350 degrees for 45 minutes to 1 hour. After baking, allow to cool about 15 minutes and then turn out on cooling rack. May be eaten right away or frozen.

Banana chocolate chip butterscotch bread

By Susan Odoguardi

1/2cup margarine

1cup sugar

2eggs

3well-ripened bananas

11/4cups flour

1teaspoon baking soda

1teaspoon salt

1/2cup chocolate chips

1/2cup butterscotch chips

Blend together margarine and sugar. Add eggs, then bananas, and mix well. In a separate bowl, combine baking soda, salt and flour. Add slowly to banana mixture, mixing well. Fold in chips. Pour in greased bread pan. Bake at 350 degrees for 55 minutes.

HOW TO ORDER

The Angels of Easter Seals cookbooks are sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more about Easter Seals, as well as information on more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.