Cucumber Bread

Yesterday's post for Cucumber Dip was a solution for some cucumbers that were on the verge of getting lost in the abyss of the veggie drawer. I grated two cucumbers and still had plenty of cucumber left over after making the dip. When I looked at the bowl of grated cucumber it reminded me of zucchini and I had a thought. Why not use this just like zucchini and make some bread?! Sure... Why not?! What's the worst that could happen? I'd end up throwing the cucumber out if I didn't use it anyway... So why not give it a shot?
I modified my banana bread recipe a little bit to accommodate for the extra moisture in the cucumber and it worked! It not only worked, it was moist and delicious!





Ingredients:
1/2 cup or 1 stick butter
1 cup sugar
2 large eggs
1/2 cup milk
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp corn starch
1/4 tsp salt
1 tsp nutmeg
2 tsp cinnamon

Directions:
Measure one cup of grated cucumber. Squeeze out the excess water and set aside.

In a large mixing bowl, beat the butter and sugar until combined. One at a time beat in the eggs.

Add the cucumber and blend. Add the milk and vanilla and blend.

In a medium bowl, mix the flour, corn starch, baking powder, baking soda, salt, nutmeg, and cinnamon. Mix on low speed until combined.

Spread evenly into greased muffin, bread or bundt pans.

Bake muffins for 25 mins and bread or bundt for 45 minutes at 350 degrees.

Cucumber Dip

I'm not only a 'Foodie' ... I'm a 'Saucey'! I know there are tons of hidden and even empty calories in sauces and dips but I can't help it! What's the point of bland, dry food?

I have a favorite dip from Black Angus that I literally crave. It's the cucumber dip they serve with the fried zucchini appetizer. I always ask for an extra serving of the dip with the order. I'd use it on my salad if I could! Heck, I probably could! Next time I'll order the side salad with no dressing and use the cucumber dip instead!

I had a couple of 'questionable' cucumbers in the veggie drawer in the fridge that either needed to be used now or would end up getting tossed. (Isn't it amazing how much food we toss because it goes bad in the veggie drawer??!) I decided I wanted to give the Black Angus cucumber dip a shot. I found a recipe online that is supposedly THE actual recipe from Black Angus as posted in the Orange County Register in August 2007 by Executive Chef, Dave Ohlsen.

I was impressed. It didn't LOOK exactly like the dip from Black Angus but the taste was perfect! I was so excited! And it made tons! I have more than I know what to do with!

** After sitting in the refrigerator overnight the dip tasted a bit too salty for me. The recipe calls for 1 TBS salt! I only added 1 tsp, but next time, I think I would eliminate the salt all together.**

Ingredients:
1 cup shredded cucumber
1/4 cup minced onion
1 1/4 cup mayonnaise
1/2 cup sour cream
1 Tbs salt **(see note about salt above)
1 tsp ground white pepper (I used black)
1 Tbs distilled white vinegar
1 1/2 tsp garlic powder
1 Tbs sugar
Dash hot sauce, such as Tabasco (I used Sriracha)

Directions:
Mix all ingredients together in mixer for 5 minutes on low to thoroughly combine ingredients.