Fool-Proof Pie Crust
1 3/4 Cup shortening (butter flavor) 4 Cups AP flour 1 Tbls. sugar 1 tsp. salt Mix above, then beat together: 1 Tbls. vinegar, 1 egg, 1/2 Cup water. Add to flour mixture. Form into a ball, wrap in plastic and chill for at least 15 minutes. Makes 4 shells.
Chocolate Zucchini Bread II
3 Cups AP flour 1/4 Cup cocoa powder 1 Tbls. cinnamon 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. salt 2 Cups sugar 3 eggs 1 Cup oil 2 tsp. vanilla 2 Cups shredded zucchini 1 Cup chopped nuts 1 Cup chocolate chips Preheat oven to 350*. Grease two 9x5 loaf pans. In a large bowl, combine flour, cocoa, cinnamon, soda, powder, and salt. In a separate bowl, combine sugar and eggs. Beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add to flour mixture; stir just until moistened. Stir in nuts and chips. Spoon into pans. Bake 55-60 minutes. Cool in pans for 10 minutes. Turn onto wire rack and cool completely. This recipe comes from Allrecipes.com
Curried Zucchini Soup
3 Tbls. oil 2 large onions, diced 2 garlic cloves, minced 1 tsp. fresh ginger, minced 1 tsp. turmeric 1 tsp. ground cumin 1 tsp. ground coriander Few dashes of cayenne pepper 5 Cups vegetable stock 5 medium zucchini diced 1/2 tsp. salt Heat the oil in a large stockpot over medium heat. Add onions, garlic, and ginger and sauté 10 minutes, stir often. Sprinkle on the turmeric, cumin, coriander, and cayenne and cook 2 minutes. Pour in the stock and bring to a boil. Add the zucchini and salt and cook for 30 minutes, or until the zucchini is very tender. Let the soup cool for 10 minutes. Puree the soup and serve.
Persimmon Pudding
1/2 tsp. baking soda 2 cups pulp (about 2 1/2 lbs.) 2 1/2 cups sugar 2 eggs beaten 2 cups flour 2 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. vanilla pinch of salt 2 1/2 cups milk 4 tbls. melted butter Preheat oven to 325*. Butter one 9x13 inch baking pan. In a large mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well. Combine flour, baking powder cinnamon and salt. Add flour mixture to pulp mixture. Add vanilla, milk and melted butter. Stir to combine. Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven. This recipe comes from Allrecipes.com
Garden Huckleberry Sauce
This sauce is can be used in a pie, coffee cake or as a topping. 4 cups berries 1-1 1/4 cup sugar 1/4 tsp. nutmeg 1/4 tsp. salt 1 tbls. butter 1 lemon, juice of 3 tbls. starch (corn or tapioca) Simmer berries in water for about 20 minutes. Dain. Mash berries to break their skins. Add sugar, nutmeg, salt, butter, lemon juice and starch. Cook until mixture starts to thicken, stirring constantly, about 5 minutes. Allow mixture to cool. |
Rhubarb Pie
2 eggs (well beaten) 2 Tbls. melted butter 3 1/2 Cups finely chopped rhubarb 1 3/4 Cups sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. salt 1/3 Cup flour 1 tsp. vanilla Mix eggs, butter and rhubarb. Combine dry ingredients and blend into rhubarb. Fill shell. Bake at 375* for 45-50 minutes.
Zucchini Brownies- with frosting
1/2 Cup oil 1 1/2 Cup sugar 2 tsp. vanilla 2 Cups AP flour 1/2 Cup cocoa powder 1 1/2 tsp. baking soda 1 tsp. salt 2 Cups shredded zucchini 1/2 Cup chopped nuts Preheat oven to 350*. Grease and flour a 9x13 pan. In a large bowl, mix together oil, sugar and vanilla until well blended. Combine flour, cocoa, baking soda, and salt; stir into sugar mixture. Fold in zucchini and nuts. Spread evenly into pan. Bake 25-30 minutes. Frosting 6 Tbls. cocoa powder 1/4 Cup butter 2 Cups powder sugar 1/4 Cup milk 1/2 tsp. vanilla Melt together cocoa and butter; set aside to cool. In medium bowl, blend powder sugar, milk, and vanilla. Stir in cocoa mixture. This recipe comes from Allrecipes.com
Green Tomatillo Salsa
1/2 - 1 lb. tomatillos 1-2 jalapeños Boil tomatillos until fork tender. Remove from pan and blend. While tomatillos are cooking, roast the jalapeño either on an open flame or cast iron skillet. Once blackened, place in a sealed container or bag and allow to cool. Use a paper towel to remove the outer charred skin. Chop the jalapeño and add it to the tomatillo purée. Remember to use caution when handling hot peppers. To reduce the heat, remove seeds and veins from the jalapeño.
Coffee Cake
2 cups flour 1 1/4 cups sugar 1 1/4 tsp. salt 10 tbls. butter, room temp. 1 1/4 tsp. baking powder 1/2 tsp. baking soda 3/4 cup buttermilk 1 large egg 2 1/2 tsp. vanilla 2-3 cups fruit (ground cherries, garden huckleberry sauce, pears) 1 cup chopped pecans 1/2 cup packed brown sugar 2 tsp. cinnamon Preheat oven to 325*. Butter and flour a 9" spring form pan (the taller the sides the better). In a large bowl whisk together flour, sugar and salt. Cut in butter until combined with flour and is the size of small peas. Remove 1 cup of flour & butter mixture into a second bowl and set aside (you'll use it for your topping later). Add in baking powder and soda to base flour mixture and mix gently. Add buttermilk and egg and stir until mixture is free of flour streaks. Lumps are ok as your butter is still chunky, but streaks tell you it's not quite mixed enough. Pour flour mixture into prepared pan. Scatter fruit of your choice over the top. Next, add nuts, brown sugar and cinnamon to your small bowl of flour that is set aside. Stir and sprinkle over the top. It will be thick, that's ok. It equals crunchy goodness. Bake for 60-75 minutes (depending on the color of your cake pan) until a skewer comes out crumby, but clean. Remove from oven and allow to cool for at least 15 minutes in the pan. Serve and enjoy! |
