Amish Summer Favorites: Zucchini Pineapple Bread, Creamy Peach Pie, Peach Cobbler, and More!

ZUCCHINI PATTIES

3 cups. peeled and shredded zucchini
3 eggs
Salt to taste

Just before you're ready to start frying, mix the above three ingredients. Drop by tablespoon onto preheated buttered frying pan. Mash and shape into patties and fry until golden brown on each side. Top with a slice of cheese and serve. We like to eat these just like this or also on a sandwich with lettuce, tomato and onions.

Zucchini Pineapple Bread

4 eggs
2 c. sugar
1 T. cinnamon
2 t. baking powder
1 t. salt
¼ t. baking soda
2 t. vanilla
1&¼ c. oil
3 c. fresh grated zucchini (I peel mine first)
3 c. flour
1 c. chopped nuts (pecans)
1 small can crushed pineapple in its own juice

Mix dry ingredients except sugar together and set aside. Beat eggs until light, then gradually add sugar. Add oil, vanilla and pineapple, then dry ingredients. Fold in zucchini and nuts. Bake in loaf pans at 350° for one hour depending on loaf pan size.

CREAMY PEACH PIE

1 c. sugar
½ c., flour
½ t. salt
½ t. cinnamon
2 c. half and half
6-8 c. fresh, sliced peaches or 1 (29-oz. can) sliced peaches, drained
1 9&½-inch pie shell

Combine sugar, flour, salt and cinnamon. Blend. Add to peaches and toss to coat. Add half and half and mix. Pour into pie shell. Bake at 45 minutes at 350° or until it sets. Cool completely. Apples can also be substituted for peaches.

HOMEMADE PEACH COBBLER

1 /2 c. butter or margarine
2 c. sugar
1 T. baking powder
11 /2 c. milk
2 c. flour

Melt butter in a 9-by-12-inch pan. Mix together sugar, baking powder, milk and flour. Pour mixture into pan and then put on peeled, sliced peaches. Bake at 325° until golden brown. If desired, serve with ice cream or milk.