Welcome to Simply Davlicious Recipes!

Here you’ll find not only the entire archive of recipes from Simply Davine, but new recipes from my kitchen and some old family favorites too. Whenever I create a new recipe that’s worthy of sharing or get my hands on an old family favorite that I have permission to go public with, you’ll find it here!

I’ll add or update photos as I get them or get better ones and look for those cook book pages too! When you see a Cook Book Page for the recipe, Click the credit after you read them! The link will take you to the download page! Davlicious Cook Book Pages are made for a 12X12 book and are offered for download in full resolution at 300 dpi. You can collect them and try out the recipes. If you like them, add them to your own for a very personal and pretty cookbook you can print and add to your kitchen collection. A collection of your favorite recipes is also a great gift!

Things to note about my recipes-

I was born in Dearborn, Michigan, so ALL of the recipes I make are American. When an ethnic tag is attached, it means the flavors of that ethnic influenced my spice choices. I don’t claim to write any authentic ethnic dishes. That being said, if it’s tagged “Noni’s Recipe” or “Pop’s Recipe” and also tagged “Italian,” it IS authentic San Marinese!

Recipes that are tagged “vegetarian” are prepared without meat. My vegetarian guidelines are choices my niece, who is a vegetarian, will eat. They are not strict vegan recipes.


My recipes TOU

Monday, November 3, 2008

Cranberry-Orange Zucchini Bread

credits - Fall Splendor by Digitalegacies Designs
Download Cook Book Page
password is Davlish

This recipe is an adaptation of Jean Northrup’s contribution, on behalf of husband, Jim, to the 1974 Tiger’s Favorite Recipes book, put out by The Detroit Tigers. By the time I made the necessary alterations, it was a bit, ahem, in left field, from the original recipe for pumpkin Bread


Cranberry-Orange Zucchini Bread

Ingredients:
1-1/2 cups sugar
1/2 cop coking oil
2 eggs
1 cup grated zucchini
1/3/4 cups flour
1 tsp salt
2 tsp pumpkin pie spice
1/3 cup water
1/2 cup dried cranberries
grated peel from a medium orange

preheat oven to 350º.

Mix by had first four ingredients in large mixing bowl. sift together the flour. salt and pumpkin pie spice and add to wet ingredients. Stir in water, cranberries and orange peel.

Pour batter into a greased and floured loaf pan. Bake at 350º for one hour or until the center springs back when pressed.

Allow to cool in pan for at least 15 minutes before removing.

Originally released as a Cook Book Page bonus in “Thank You” by Digitalegacies Designs, October 2008
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