The Secrets Are Out

Butterfield Cooks Share Their Recipes

Further evidence of Butterfield feeling like a big family is the occasional willingness to swap “secret” family recipes. A retirement move to the Village and the convenience of dining services doesn’t necessarily mean lifelong kitchen talents are shelved altogether. At times, BTV staff members have managed to convince residents to share time-tested favorite recipes, helping ensure those great flavors and traditions continue into a tasty future. We invite you to try three delicious choices that might just become part of your own culinary adventures!

Margaret Hunt’s Zucchini Bread

Yield: 2 regular loaves, 4 miniloaves or 8 muffins

There are many recipes for a perennial favorite – zucchini bread. Delicious any time of year, this excellent and easy quick bread is especially helpful when the squash is in great abundance in the summer. Butterfield Financial Analyst Tricia Parette was able to convince resident Margaret Hunt to pass along the recipe for her own failsafe and fantastic version. This particular bread is full of texture, boasts a perfectly balanced flavor and freezes well. According to our taste-testers, it’s exceptional.

Ingredients

1 cup vegetable oil

1 cup white sugar

1 cup brown sugar

3 eggs

2 1/2 cups flour

1 tsp salt

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon

2 tsp vanilla

1/2 cup raisin (regular or golden)

2 cups grated zucchini (skin on)

1/2 cup chopped pecans

Earlene Swepston’s Greek Rice

Most of us have vivid recollections of favorite foods prepared by friends and loved ones no longer with us – and having one of their special recipes helps rekindle our fond memories of them. The late Earlene Swepston kindly shared her excellent recipe for Greek Rice with BTV Director of Programs/Events Riki Stamps. This very unique dish is packed with flavors and textures, and makes an excellent potluck contribution because it’s great served hot or cold.

Instructions

Pre-heat oven to 325° and prepare pans with cooking spray.

Cream together oil and both sugars, then add eggs and mix well.

Add next six ingredients, continuing to mix well. Stir in squash, then add raisins and pecans.

Pour batter into loaf pans and bake one hour or until a straw or toothpick comes back clean from the middle of the loaf. Remove from the oven and turn bread out of pans onto a wire rack to cool.