Home » Cool Cucumber Bread and Fresh Peach Bellinis

Cool Cucumber Bread and Fresh Peach Bellinis

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The dogs days of summer are upon us…long hot days, cool evenings. And of course those inevitable relaxing late afternoon parties. We came up with a wonderful late afternoon summer snack and a lovely refreshing cocktail that pairs nicely with the Cucumber bread. Cool Cucumber Bread – huh, yeah. Refreshing fresh Peach Bellini – huh, yeah. It’s all about staying cool and refreshed in the summer, right? Try this combo and you won’t be disappointed! Oh, and did I mention that both are super simple to make? Cause they are….

Cool Cucumber Bread

Ingredients:

3 eggs
2 cups sugar
2 cups, grated, seeded, peeled cucumbers
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 cups a—purpose flour
1 cup chopped nuts
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoons salt
1/4 teaspoon baking soda

1/2 cup powdered sugarzest of 1/2 lemon + 1 tbs fresh lemon juice

Instructions:

In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla until well blended. Combine the remaining ingredients; add to cucumber mixture and beat until just combined. Pour into two greased 9 x 5-inch loaf pans. Bake at 350 F for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Let the bread cool in the pans on wire racks for 10 minutes before removing. Makes 2 loafs. Make a glaze using the powdered sugar, zest and enough water to make a nice drizzle consistency. Drizzle over warm bread and then again after it has cooled.   IMG_3334

Peach Bellini

Ingredients:

3 ripe peaches (or 1 lb frozen peaches, thawed), peeled, pitted and cut into wedges
1 tbsp sugar
2 bottles chilled prosecco
Thin peach slices for garnish

Instructions:

Blend peaches and sugar in a blender
For each Bellini, spoon 2 tbsp of the peach puree into the bottom of a champagne flute (or I used a big ol’ wine glass!).
Carefully pour in 4 oz prosecco. Stir gently. Garnish with a thin peach slice. I sometimes sugar the rim as well.

 

 

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