Bill and I went on a mini trip this past week. On Monday and Tuesday we were in Shipshewana, IN. It is an Amish community like Berlin is in OH. We had a good time but I do not think we will go back. It did not seem a lot different than what we can see right here in OH. Everything in Shipshewana also seemed to be higher priced.
On our way out of OH in Van Wert we saw this awesome Wind Turbine Farm. I am not sure how many turbines there were but it seemed like 500+. It went for about 15 miles along the highway. On our way home we stopped and went down one of the roads were the turbines were. We got out of the car to see if we could hear it. It made a noise like an airplane. I did not think it was too bad but Bill said he wondered if after awhile living there if the sound would get on his nerves.
I took this picture on Tuesday morning. This was a grocery store. Lots of Amish were out and about doing some shopping on Tuesday morning.
We saw a covered bridge in Middlebury and we stayed in a Cabin in Shipshewana. The cabin was really small but was nice. It also had a porch swing which we would have liked to try out but it was pouring down rain by the time we arrived at the cabin. It was neat though to hear the rain hitting the roof while we were sleeping.
Well it is back to the grind stone for me. I had the whole week off but it's back to a normal work week tomorrow.
I bought a couple of zucchini's from Crown Market where Cally works. I had been wanting to try zucchini bread with pineapple in it. This bread is super moist and really good. You can not really see the cinnamon swirl going through the middle but you sure can taste it. Spread a little butter on your bread and it is heavenly!
I've adapted my recipe from the Pillsbury's Pineapple Zucchini Bread. I added the Cinnamon swirl and cinnamon sugar on top of the bread.
Pineapple Zucchini Bread with Cinnamon Swirl
adapted from Pillsbury
2 C packed brown sugar
1 C margarine, softened
2 C shredded zucchini (1 small)
16 oz crushed pineapple in juice, undrained, reserving 2 T liquid
4 eggs, slightly beaten
4 C flour
2 t baking soda
2 t cinnamon
1/2 t salt
1/2 t allspice
1 C chopped walnuts or pecans
Cinnamon Swirl and topping
2/3 C sugar
2 t cinnamon
1 C powdered sugar
Reserved 2 T pineapple liquid
2 t corn syrup
1/2 t ground cinnamon
Heat oven to 350°F. Grease and flour bottom only of 2 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, cinnamon, salt and allspice until well blended. Fold in pecans. Spread 1/2 of the mixture evenly in pans, then sprinkle 1/2 of the cinnamon swirl mixture over the batter. Spread remaining batter in pans then top with the remaining cinnamon swirl mixture. (I used a 9x13 cake pan in place of 2 loaf pans)
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes. ( I baked my 9x13 pan for 55 minutes and then cooled in the pan on a cooling rack for 30 minutes)
In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.