Zucchini Pancakes with Nut Flour

3 c zucchini, shredded
3 eggs, beaten
3 c nut flour (grind up the nut of your choice in a food processor until it resembles coarse flour)
1/3 c melted butter or coconut oil
1/3 c honey (or to taste)
2 t cinnamon
1 t baking soda
1/2 t salt

Mix all and fry. I don’t use syrup. If you can’t live without using syrup, reduce the amount of honey.
I used hazelnuts, which I pulverized in my Magic Bullet.

Zucchini Bread

3 eggs
1-3/4 cups sugar
1 cup salad oil
3 teaspoons vanilla
2 cups grated, unpeeled, raw zucchini
2 Tablespoons grated orange rind
3 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
1/2 cup chopped nuts or raisins

Beat eggs until light and fluffy.
Add sugar and continue beating.
Stir in oil, vanilla, zucchini, and orange rind.
Sift dry ingredients, then stir into batter along with nuts and raisins.
Pour into 2 greased 8×4-inch loaf pans.
Bake in preheated 325-degree oven for 50-60 minutes.
Makes 2 loaves.

 

Rhubarb Crisp

It is even better if you add fresh or thawed strawberries. Play with proportions of fruit to rhubarb depending on your personal taste.

6 medium length stalks rhubarb
(2-3 cups strawberries-optional. If using berries, cut back on rhubarb)
1 cup whole wheat fine flour
½ cup sugar
¼ tsp salt
½ tsp nutmeg
½ tsp cinnamon
¼ cup (1 stick) cold butter

Mix dry ingredients in a bowl
Grate cold butter into mixture and knead with fingers until you have a nice crumbly consistency.
Place rhubarb and fruit in a deep pie dish or small casserole dish and sprinkle with a few tablespoons of sugar.
Pour topping over fruit and bake at 375 for about 40 minutes.
Serve warm or cold with vanilla ice cream or a lightly sweetened whipped cream or enjoy on its own.

 

Rhubarb Cake

½ cup butter or canola oil (or a mix of the two)
¾ cup sugar
3 large eggs
1 ½ cups whole wheat pastry flour
1 T baking powder
¼ tsp salt
½ cup milk
1 tsp vanilla extract
2 ½ cups chopped rhubarb (about 4 stalks)

Cream the butter and sugar.
Add eggs one at a time.
In a separate bowl, sift dry ingredients.
Combine milk and vanilla in a cup. Alternate adding the dry and wet ingredients to the butter mixture, beating well after each addition
Stir in rhubarb chunks.
Pour into a greased and floured 7×11 non-reactive baking dish.
Bake @ 350 for about 40 minutes or until inserted knife comes out clean.

 

Pumpkin Pie

 Preheat oven to 375 degrees.
Pre-cook frozen crust for 12 minutes

 Filling:
3 cups cooked, pumpkin
6 Tablespoons sugar (a mix of white and brown, all turbinado, or honey)
2 Tablespoons molasses
1/2 teaspoon ground clove or allspice
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs

Blend all ingredients, except for whipping cream in a blender or food processor.
Stir in 1 cup of heavy whipping cream to the puree.
Pour into pre-baked pie crusts and bake at 350 degrees for approximately 30 minutes. The pies often take longer, but it is best to check them early. Bake until they are set.
Makes 2 – 8” pies.

Pumpkin Cheesecake

Pumpkin Filling
2 lbs. of cream cheese, softened to room temperature
1 cup sugar
1 can of pumpkin (16 oz.) or 2 cups of baked and mashed pumpkin
1 Tablespoon ground cinnamon
1/2 teaspoon allspice
6 eggs

  Mix softened cream cheese and sugar in bowl until smooth, using a mixing paddle or beaters on low speed. Add pumpkin and spices. Mix well. Drop eggs into mixture, blending in one at a time. Scrape sides of bowl often.
Pour filling into pan lined with graham cracker crust.
Bake at 250 degrees for 2 hours.
Remove from oven and cool for a few minutes, then lift pan a few inches above counter top and drop lightly to settle cheesecake. Gently smooth top with fingers to level.
Refrigerate cheesecake until well chilled.

Graham Cracker Crust
Add 1/4 cup of sugar to 2-1/2 cups of graham cracker crumbs, then mix in 4 ounces of melted butter. Mixture will be crumbly.
Press onto bottom and sides of a 9-inch springform pan.

 

Parsnip Breakfast Muffins

Ingredients:
1 cup peeled, cooked, and mashed parsnips
1 egg lightly beaten
1/2 cup milk
1/4 cup oil
1/3 cup brown sugar
1 1/2 cup flour
2 tsp baking powder
1/2 tsp ground mace
1/4 tsp ground ginger
1/8 tsp salt

Procedure:
Preheat oven to 375
In a large bowl, blend the parsnips, egg, milk, oil, and sugar thoroughly and set aside. Sift together the flour, baking powder, mace, ginger, and salt. Add the dry ingredients to the parsnip mixture, gently stirring until well blended.
Spoon into greased muffin tins, filling about two-thirds full.
Bake for 25 minutes, until golden brown.
Makes 8 large or 12 medium muffins.

 

Fluffy Sweet Biscuits

I like to use this in lieu of shortbread for strawberry shortcake or as a cobbler topping for a nectarine cobbler. Just drop blobs of dough on the top of the nectarines and bake at 325 until done (about 35 minutes).

2 cups whole wheat fine flour
1/3 cup sugar
2 tsp. baking powder
½ tsp baking soda
½ cup (one stick) butter
1 large egg
2/3 cup buttermilk (I use regular milk with great success)
1 tsp vanilla
Heat oven to 400
Sift together dry ingredients.
Cut in butter and work in until you have a crumbly texture
In a separate bowl mix together the egg, milk, and vanilla
Combine all ingredients.
Roll out to ½ inch thickness for biscuits or drop spoonful’s over fruit if making a cobbler
Bake biscuits at 400 for 10-15 minutes, or at 325 for 35 minutes if making a cobbler.

 

Corn Bread with Winter Squash

1/4 cup butter
1/4 cup oil
1/4 cup brown sugar
2 eggs
1 1/2 tsp. fresh lemon juice
1 cup cooked, pureed winter squash
3/4 cup cornmeal
3/4 cup whole wheat pastry flour
4 tsp. baking powder
couple dashes nutmeg
1/4 tsp. cinnamon

Procedure:
Preheat oven to 350
In a medium bowl, cream the butter, oil, and sugar until fluffy.
Beat in the eggs and add the lemon juice and squash. Blend until very smooth and set aside.
Add the squash mixture to the dry ingredients and stir together.
Add the milk and stir just until moistened. Pour into a greased 8×8-inch pan and bake for 30
minutes, until golden brown.
serves9-12

Cinderella Pumpkin Muffins

1/3 cup butter
2/3 cup sugar
2 eggs
1 cup Cinderella pumpkin (or other winter squash)
1 teaspoon vanilla
1-1/3 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts

Cream butter and sugar together.
Add eggs, processing until smooth.
Add pumpkin and vanilla, processing until smooth.
Mix in a separate bowl – flour, baking soda, baking powder and salt.
Add to wet mixture in batches, processing until smooth. Stir in walnuts.
Pour into 12 muffin cups.
Bake about 20 minutes at 350 degrees.

Chocolate Zucchini Cake

Ingredients:
1 cup vegetable oil
1 1/2 cups sugar
3 eggs
2 cups flour
1/4 tsp baking powder
1 cup chocolate chips or grated chocolate
2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 cups grated zucchini
3 TBLS cocoa (rounded)

Procedure:
1. Cream oil and sugar. Add eggs and beat well.
2. Sift dry ingredients together and add alternately with zucchini and vanilla.
3. Pour into a 9 X 13-inch baking pan and bake at 350 for 35 to 40 minutes

Chocolate Beet Cake with Rich Chocolate Frosting

1-1/2 cups cooked, peeled, and puréed beets
3 ounces unsweetened chocolate
3 eggs
1-1/2 cups sugar
1 cup oil
1 teaspoon vanilla
1-3/4 cups flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
Optional: red, white, or pink roses with sweet woodruff blossoms, red roses with French lavender blossoms, or gladiolus blossoms, for garnish.
Prepare the beets and set aside.
Melt the chocolate in a double boiler; remove from heat and cool slightly.
stirring well after each addition.
In a separate bowl, sift together the flour, baking soda, and salt and set aside.
Combine the dry ingredients with the chocolate mixture and beat until just blended.
Preheat oven to 350 degrees.
Bake for about 35 minutes or until toothpick comes out clean when inserted into the middle.
Remove from oven and cool before frosting.

Rich Chocolate Frosting
2 ounces unsweetened chocolate
3/4 cup butter
1 cup sugar
1 teaspoon vanilla
1/4 cup flour

Melt chocolate in a double boiler. Remove from heat and set aside to cool.
In a bowl, cream the butter, add the sugar, and beat for 5 minutes until smooth. Add the vanilla and cooled chocolate and beat thoroughly. Set aside.
In a saucepan, combine the flour and 1/4 cup of the milk. Bring the milk to a boil over medium heat, stirring constantly. Reduce the heat to a simmer and continue stirring for 2 minutes. Remove from heat and cool quickly by placing the saucepan in a bowl of cold water, stirring all the while.
When cool, add to chocolate mixture and mix thoroughly.
Spread the frosting over the cake and refrigerate just until it sets.
Garnish with flowers.

Carrot Muffins

Introducing your new favorite on-the-go breakfast….

Ingredients:
Wet stuff:
1 1/3 cup sugar
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract
Dry stuff:
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt

Other:
3 cups grated carrots

Directions:
1. Combine and mix well all the wet stuff in one bowl and dry stuff in another.
2. Combine the 2 and mix thoroughly.
3. Add the grated carrots and mix.
4. Add batter to muffin cups. This recipe makes about 16 muffins (odd amount, I know)
5. Bake at 350 for about 25 minutes, or until a knife inserted comes out clean.

 

Carrot Cake

 Butter, margarine, or oil for the pan(s)
Optional: about 1/4 cup poppy seeds
1-1/2 cups (3 sticks) butter or margarine, softened
1-3/4 cups (packed) brown sugar
4 eggs
3 teaspoons vanilla extract
1 teaspoon grated lemon rind
4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon baking powder
1 teaspoon ground allspice
2 teaspoons ground cinnamon
2-1/2 cups (packed) finely shredded carrot combined with 1/4 cup lemon juice
Optional additions:
3/4 cup raisins or currants
3/4 cup chopped pecans or walnuts
1/2 cup shredded unsweetened coconut
Preheat oven to 350 degrees. Generously grease 2 standard-sized loaf pans or 1 oblong pan (9×13, or 10×14). Sprinkle in the poppy seeds; tilt and shake the pan(s) to distribute the seeds. They will stick nicely.
Beat together butter or margarine and sugar in a large bowl. Add eggs, one at a time, beating well after each. When the mixture is fluffy, stir in the vanilla and lemon rind.
Sift together the dry ingredients. Add this to the butter mixture alternately with the carrots, beginning and ending with the dry mixture. Mix just enough after each addition to combine – don’t over mix. Stir in the optional items (or not) with the last flour addition.
Spread the batter evenly in the pan(s) and bake 40 to 50 minutes (loaf pans) or 35 minutes (oblong pan) – or until a probe inserted into the center comes out clean. For loaf pans: cool 10 minutes in the pan, then rap the pan sharply, and dislodge and remove the cake. Transfer to a rack, and let it cool at least 1 hour before slicing.
12 to 16 servings

Blended Green Drink with Strawberries & Chard…or Kale…or Spinach

I know it sounds freaky, but it is soooo good and will make you feel all invigorated and energized. My sister-in-law introduced me to this concept. Anyone who knows me knows that coffee is my life blood. I have been known to cast aside the coffee when a batch of this magic is whipped up.
Add the following to a blender: 1 cup strawberries, 3 (or more) chard leaves with ribs removed, 1 small banana, 1 cup of cold water. Blend until smooth. Yes, it is thick and green and may have little floaties in it, but I am telling you it tastes great and makes you feel all perky and healthy and craving more. When nectarine season rolls around, add some of those as well. You can play with the fruit to chard ratio and use any mix of fruits you want. The banana really helps sweeten it.  You can also use beet greens in place of chard.
You can use kale or spinach instead of chard if you wish