BLUEBERRY ZUCCHINI SNACK CAKE WITH LEMON BUTTERCREAM FROSTING
Every year we buy peaches and blueberries from a fruit truck. We always have an abundance of zucchini available from our garden at this time of year and we found this recipe to try. Well this snack cake will make it into our regular rotation. ENJOY.
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
1 tbsp vanilla
3 cups flour
1 tsp baking powder
1 tsp salt
2 cups shredded zucchini
2 cups blueberries powdered with flour
Frosting
4 cups powdered sugar
1 cup softened butter
Juice from 1 lemon and zest
Preheat oven to 350 degrees. Mix cake ingredients and pour into a 9 x 13 greased pan and bake for 50 to 60 minutes. Let cake cool completely.
Mix frosting in a food processor. Shift powder sugar into the butter. Spread frosting on cooled cake. Store in the refrigerator.Enjoy.
Saturday, July 25, 2020
Friday, December 6, 2013
Garden Fresh Tomato Soup
This summer we had an abundance of tomatoes from our garden. This is a quick and easy soup to make that savors the tomato harvest. Enjoy!
GARDEN FRESH TOMATO SOUP
4 cups chopped fresh tomatoes
1 onion chopped
4 cloves garlic
2 cups vegetable broth
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons sugar
1. In a stockpot, over medium heat, combine the tomatoes, onion, garlic and vegetable broth. Bring to a boil and gently boil for 20 minutes to blend all the flavors. Remove from heat and process the mixture with a immersion blender until smooth. Pour into a separate bowl.
2. In the now empty stockpot, melt butter over medium heat. Stir in the flour to make a roux, cooking until the roux is medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt and adjust to taste.
ENJOY!
GARDEN FRESH TOMATO SOUP
4 cups chopped fresh tomatoes
1 onion chopped
4 cloves garlic
2 cups vegetable broth
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons sugar
1. In a stockpot, over medium heat, combine the tomatoes, onion, garlic and vegetable broth. Bring to a boil and gently boil for 20 minutes to blend all the flavors. Remove from heat and process the mixture with a immersion blender until smooth. Pour into a separate bowl.
2. In the now empty stockpot, melt butter over medium heat. Stir in the flour to make a roux, cooking until the roux is medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt and adjust to taste.
ENJOY!
Greek Orzo and Rice Pilaf
Last summer my daughter, Emily, made this side dish for the Dane County Fair. It has since become one of our family's favorite additions to any meal. There are rarely any leftovers and if there are, they do not last long. Enjoy!
GREEK ORZO AND RICE PILAF
1/2 cup orzo
3 tablespoons butter
2/3 cup rice
3 cups vegetable broth
1. Saute orzo in butter in a medium saucepan, until lightly brown.
2. Add rice, stir to coat with the butter. Add stock.
3. Bring to a boil. Reduce heat to simmer, cover and cook for 25 minutes.
Enjoy!
GREEK ORZO AND RICE PILAF
1/2 cup orzo
3 tablespoons butter
2/3 cup rice
3 cups vegetable broth
1. Saute orzo in butter in a medium saucepan, until lightly brown.
2. Add rice, stir to coat with the butter. Add stock.
3. Bring to a boil. Reduce heat to simmer, cover and cook for 25 minutes.
Enjoy!
Monday, August 27, 2012
OVERNIGHT RAISIN FRENCH TOAST
We live near Madison and most of my family live in Minneapolis or Chicago. Over the years, we have been the unofficial stage coach stop for family and friends traveling through the area. I love making a nice breakfast or brunch for our visitors and this dish is always appreciated. The recipe is made ahead which gives you more time to visit. Enjoy!
OVERNIGHT RAISIN FRENCH TOAST
1 pound loaf of cinnamon raisin bread, cut into cubes
8 ounces cream cheese, cubed
8 eggs
1 1/2 cups half & half
1/2 cup sugar
1/2 cup maple syrup
2 tablespoons vanilla extract
1 tablespoon cinnamon
1/8 teaspoon nutmeg
Place half the bread cubes in 9 x 13 greased pan. Top with cream cheese and then the remaining bread. In a large bowl, combine the remaining ingredients. Pour over the top. Cover and place in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for an additional 15 - 20 minutes or until a knife in the center comes out clean.
ENJOY!
OVERNIGHT RAISIN FRENCH TOAST
1 pound loaf of cinnamon raisin bread, cut into cubes
8 ounces cream cheese, cubed
8 eggs
1 1/2 cups half & half
1/2 cup sugar
1/2 cup maple syrup
2 tablespoons vanilla extract
1 tablespoon cinnamon
1/8 teaspoon nutmeg
Place half the bread cubes in 9 x 13 greased pan. Top with cream cheese and then the remaining bread. In a large bowl, combine the remaining ingredients. Pour over the top. Cover and place in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for an additional 15 - 20 minutes or until a knife in the center comes out clean.
ENJOY!
Thursday, August 23, 2012
CHANNA MASALA (INDIAN CHICK PEA STEW)
I have to say my daughter, Emily, has expanded my culinary chops. If it wasn't for her, I would not enjoy sushi and I never would of discovered Indian food. One of our favorite places to go to lunch is Swagat Restaurant in Madison. The food offers a wide variety of dishes that are each unique and delicious and are great for families with vegetarians and meat eaters. One dish we all enjoy is Channa Masala, which is a chick pea stew in simple terms. Please give it a try and everyone will enjoy this dish.
CHANNA MASALA (INDIAN CHICK PEA STEW)
2 tablespoons butter
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
2 cloves garlic, minced
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon garam masala
2 15 ounce cans chick peas, drained
juice from 1/2 lemon
Melt butter in a large skillet. Add onions and brown for 15 minutes over medium low heat until golden brown. Once the onions are golden brown, add the jalapeno, garlic and ginger and saute for an additional 2 minutes. Add the tomato paste and pince. Add the coriander, cumin, turmeric, cayenne and salt and saute for 1 minute. Add the tomatoes and garam masala and stir. Add the chick peas and cook for 5 minutes until the chick peas are heated through. Top with a squeeze of lemon juice. Serve with rice and yogurt if desired.
ENJOY!
CHANNA MASALA (INDIAN CHICK PEA STEW)
2 tablespoons butter
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
2 cloves garlic, minced
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon garam masala
2 15 ounce cans chick peas, drained
juice from 1/2 lemon
Melt butter in a large skillet. Add onions and brown for 15 minutes over medium low heat until golden brown. Once the onions are golden brown, add the jalapeno, garlic and ginger and saute for an additional 2 minutes. Add the tomato paste and pince. Add the coriander, cumin, turmeric, cayenne and salt and saute for 1 minute. Add the tomatoes and garam masala and stir. Add the chick peas and cook for 5 minutes until the chick peas are heated through. Top with a squeeze of lemon juice. Serve with rice and yogurt if desired.
ENJOY!
Friday, August 17, 2012
BAKED EGG AND CHEESE CASSEROLE
This is a wonderful brunch dish. When we have company over for brunch, this casserole is always a winner and it looks delicious. Enjoy!
BAKED EGG AND CHEESE CASSEROLE
12 eggs
2 cups Swiss cheese, shredded
1 leek, sliced
1 package chopped spinach
8 ounces mushrooms
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Saute the mushrooms with the butter.
4. Spread 1 cup of Swiss cheese on the bottom of the pan. Spread the leek, mushrooms and spinach over the cheese.
5. In a separate bowl, beat the eggs, milk, salt and pepper. Pour over the ingredients in the pan.
Spread the remaining cheese over the egg mixture.
6. Bake for 30 -40 minutes or until firm.
ENJOY!
BAKED EGG AND CHEESE CASSEROLE
12 eggs
2 cups Swiss cheese, shredded
1 leek, sliced
1 package chopped spinach
8 ounces mushrooms
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Saute the mushrooms with the butter.
4. Spread 1 cup of Swiss cheese on the bottom of the pan. Spread the leek, mushrooms and spinach over the cheese.
5. In a separate bowl, beat the eggs, milk, salt and pepper. Pour over the ingredients in the pan.
Spread the remaining cheese over the egg mixture.
6. Bake for 30 -40 minutes or until firm.
ENJOY!
Thursday, August 16, 2012
SMOKY MOUNTAIN CORN BREAD
A few years back, our family went on a vacation to the Smoky Mountains National Park. We went on a tour of an old grain mill. The grain mill sold cornmeal that they milled on site. Luckily, the cornmeal had a recipe for corn bread. Now, I do not know if it was the cornmeal or just the memories of the trip, but I love this corn bread. Enjoy!
SMOKY MOUNTAIN CORN BREAD
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 cups cornmeal
1/2 cup flour
4 tablespoons shortening
Combine sugar, salt, soda and powder in a bowl and add buttermilk. Add cornmeal and flour and combine. Add melted shortening to mixture. Heat pan and pour mixture into the hot pan. Bake at 350 degrees for 45- 60 minutes.
ENJOY!
SMOKY MOUNTAIN CORN BREAD
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 cups cornmeal
1/2 cup flour
4 tablespoons shortening
Combine sugar, salt, soda and powder in a bowl and add buttermilk. Add cornmeal and flour and combine. Add melted shortening to mixture. Heat pan and pour mixture into the hot pan. Bake at 350 degrees for 45- 60 minutes.
ENJOY!
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