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Elaine has been with Attman’s for over 2 years now, after spending the last three years as one of the primary chef's responsible for new recipe development, menu planning and event design for a Howard County caterer. Prior to that, Elaine spent three years as one of the chefs in the prepared foods department at Graul's Market in Mays Chapel, where she performed a variety of functions, including managing and decorating the prepared food case, prepping and preparing numerous food items, menu plannning, as well as providing superior customer service on a daily basis. We are so pleased to have Elaine's culinary skills and creative talents to enhance Attman's already superior, delicious food and take it to a new level.
Elaine has enjoyed every minute of working with our own dedicated and loyal following, as well as creating exceptional events for all of you who have yet to try the Attman's experience. Feel free to call or email Elaine to discuss your upcoming events and catering needs.
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Recipe of the Month
If you find that your neighbors are loading you up with their extra zucchinis, or your garden is producing far more than you can possibly eat, give this easy and delicious recipe a try! It can easily be doubled, and the loaves freeze beautifully. Put some away for the Jewish holidays, which are coming up very early this year….September 8th is Erev Rosh Hashanah! This seasonal treat is so versatile, as it can be served for breakfast or brunch, an afternoon snack, or as a dessert. Try it with a little cream cheese, or you can frost it with your favorite cream cheese icing!
DELICIOUS ZUCCHINI NUT BREAD
INGREDIENTS:
3 1/4 cups flour
2 cups sugar
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon nutmeg ( fresh grated nutmeg is better..use 3/4 teaspoon )
1 teaspoon cinnamon
4 large eggs, beaten
2 cups grated, unpeeled zucchini
1 cup canola or vegetable oil
1/3 cup vanilla yogurt
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 cup chopped nuts ( pecans or walnuts) Optional
1 cup raisins ( optional)
DIRECTIONS:
Preheat oven to 350 degrees. Spray 2 standard loaf pans (9x5) with nonstick cooking spray.
Combine flour, sugars, baking soda, salt, nutmeg and cinnamon in a large bowl and stir to blend.
Combine eggs, zucchini, oil, yogurt, vanilla, and lemon juice in a separate bowl and stir to blend.
Add zucchini mixture to dry ingredients and stir to blend. Fold in nuts, and/or, raisins..if using.
Transfer batter evenly to pans; Bake uncovered for 60 minutes or until tester comes out clean. Cool.
Slice and enjoy!!
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