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Cool Cucumber Bread and Fresh Peach Bellinis

IMG_3330 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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