Zucchini Bread

What to do with all the zucchini coming out of my garden this time of year. I wanted to try something new. I had the bright idea to try and make zucchini "hash browns". They were disgusting! There is just too much moisture in zucchini and although they were nice and brown on the outside and looked appealing, they were slimy on the inside. After that experience, I decided I better stick with the tried and true favorite - zucchini bread.  It freezes wonderfully, so a little extra is not a problem.  I like to make it in mini loaf pans because a large loaf is really two much at one time.  This recipe makes 6 mini loaves or 2 regular loaves.

butter, for coating the pan
5 C all-purpose flour, plus more for coating the pan
3 t baking powder
2 t ground cinnamon
1 1/2 t baking soda
1 t ground nutmeg
1 t salt
5 large eggs
1 1/2 C packed brown sugar
1 C granulated sugar
1 C vegetable oil
1 T vanilla extract
5 to 6 medium zucchini, peeled, trimmed, and grated (5 cups)


Heat the oven to 350°F. Coat metal loaf pans with butter and flour, tapping out any excess flour; set aside. 

Measure flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and mix to break up any lumps. Set aside. 

Add the eggs, sugars, oil, and vanilla in a large bowl and beat until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined.  Then fold in the zucchini until evenly mixed. 

Pour the batter into the prepared pans and lift and drop each pan several times to evenly distribute the batter. Bake until a toothpick inserted in the center comes out clean, about 1 hour for the small loaves and 1 hour 20 minutes for the large loaves.   Transfer the pans to a wire rack to cool slightly, about 10 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to cool completely.

To freeze, wrap each loaf individually in plastic wrap and place in a ziploc bag.  I can usually fit 3 loaves in a gallon bag.

Blackberry Cheesecake

This cheesecake is even better if made the day before and chilled overnight.  You can probably get away with only one can of the sweetened condensed milk, but it will be much better if you add the extra 1/2 can.  There are many ways to get rid of the extra, including eating it right out of the can!

6 T butter
1 1/2 C graham cracker crumbs
1/3 C sugar
3 (8 oz.) pkgs. Cream cheese
4 extra large eggs
¼ t salt
¼ C lemon juice
1 1/2 can (14 oz.) sweetened condensed milk
Blackberry Topping (below)

Melt butter; stir in crumbs and sugar. Pat firmly on bottom of well-buttered 9x13-inch pan with a spatula. 

Beat cheese until fluffy. Beat in milk, eggs and salt until smooth. Stir in lemon juice. 

Pour into prepared pan. Bake 50-55 minutes at 375F until cake springs back when touched lightly in center. To minimize cracking, turn oven off and leave cheesecake in oven for 1 hour. Chill. Garnish with blackberry topping.

Blackberry Topping

4 C Blackberries
1 C Sugar
2 T Cornstarch

Add blackberries, sugar, and 1/4 cup water to a saucepan. Bring it to a boil and cook until the juices thicken slightly, about 4-5 minutes. In a small jar, add the cornstarch to 4 tablespoons cold water and shake well.  Gradually add to the berries, stirring constantly. Let it boil for another 1 to 2 minutes, then turn off the heat and allow to cool.

Queso Fundido

¼ pound chorizo

1 C finely diced tomatoes

1 jalapeño pepper, finely diced

1 (8-ounce) package cream cheese, softened

¾ C black beans, drained

3/4 cup (3 ounces) shredded extra sharp Cheddar cheese

Corn chips

Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well on paper towels.

Cream together cream cheese and ½ cup of the cheddar cheese, reserving last ¼ cup.  Stir in sausage, diced tomatoes, jalepeños and beans. Spoon into a lightly greased baking dish; sprinkle with remaining Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.

Classic Mint Julep

1 T Mint Simple Syrup Crushed ice
1 ounce bourbon or whiskey
1 cocktail straw (cut to size for glass)
1 sprig fresh mint
Powdered sugar (optional)

Add Mint Simple Syrup to a chilled julep glass. Pack cup tightly with crushed ice and pour bourbon over ice. Sprinkle with powdered sugar.  Insert straw, place mint sprig directly next to straw, and serve immediately.

Mint Simple Syrup
1/2 C sugar
12 C water
5 or 6 sprigs fresh mint

Bring sugar water and mint to a boil in small saucepan. Boil, stirring often, about 5 minutes or until sugar has dissolved. Cover and chill 24 hours. Strain and discard mint.

Kicked Up Corn Chowder

This chowder has a little kick.  Remove the seeds and membrane from the jalapeno and go easy on the Crystal Hot sauce if you don't want a lot of spice.

2 ears corn
2 T olive oil
1 onion, diced
4 garlic cloves, minced
1/4 C red pepper, minced
1/2 Jalapeno pepper, sliced
3 russet potatoes, peeled and diced
2 C vegetable stock
6 sprigs fresh thyme, chopped
1/4 cup all-purpose flour
2 C almond milk
Salt and freshly ground black pepper
Crystal Hot Sauce
1/4 C parsley, chopped
cilantro for garnish

Baked Crab Rangoons

4 ounces Cream Cheese

2 Green Onions, Chopped 

1/4 C crab meat, crumbled

2 t Sriracha
1 Egg
1/2 C Water
12 Wonton Wrappers


Dipping Sauce:
2 T Low Sodium Soy Sauce
3 T Honey
1 t Rice Wine Vinegar
1/4 t Sesame Oil
1 T Sriracha

Mix together the cream cheese, green onions, crab and Sriracha until combined.

In a separate bowl, mix together the egg and water.

To assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Paint the egg wash all around the edges of the wrapper with your finger. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when wrapper is rolled halfway and the cream cheese mixture is inside. Bring up the two ends, twist and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. They will resemble tortellini.

Bake in a 350 oven until just starting to brown, about 15 minutes.  Serve with dipping sauce.

For Dipping sauce:  Mix together ingredients.

Easy Pear Tart

So, I had some pears that were getting very ripe. I just through this together in 5 minutes and it turned out pretty good. I used won ton wrappers to make a quick crust.

2 ripe pears
8 small won ton wrappers
1 T butter
cinnamon and sugar


Spray small tart dish (6x6-inch) with oil. Peel and slice pears and arrange in dish.

Slice won ton wrappers into thirds and arrange in lattice pattern. Melt butter and brush wrappers. Sprinkle with a mixture of cinnamon and sugar.

Bake at 350 until "crust" is starting to brown and pears are bubbly.

Kugeli (Potato Pudding)

Or as we used to tell our children when they were younger, hash brown casserole.  This is a recipe from my husband's Lithuanian grandmother.

3 1/3 lbs. Red potatoes
2 beaten eggs
½ C ground ham
¼ C butter, melted
1 very small onion
2 t salt
5 oz. Can carnation milk
¼ t pepper

Peel and grate potatoes and onion through food processor twice.  Mix remaining ingredients and pour into greased 8 x 8-inch pan.  Bake 10 minutes at 425.  Lower oven to 350 and bake 1 hour longer.

Jalapeño Pretzel Poppers

I make these ahead of time and then reheat them in the oven for about 10 minutes just before serving so the cheese is nice and gooey. They also freeze well. Adjust your reheat time or let them thaw out first.

2 t yeast (1 packet)
2 C warm water
2 T sugar
3 ½ C flour
1 t salt
2 T baking soda
8 oz cream cheese
8 oz cheddar cheese, grated
1 jalapeño, diced
6 slices bacon, diced and cooked
coarse salt for pretzel tops

Add yeast and sugar to water and let stand until yeast dissolves and bubbles.  Pour into the bowl of a stand mixer fitted with a dough hook.

Meanwhile, mix together cheeses, bacon and jalapeños in a medium mixing bowl. 

Line a baking sheet with parchment paper or spray with cooking spray. Set aside.

Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky.  Dough should be tacky when you pull it out of the mixer, not sticky.  Place in a oiled, covered bowl and let rise until double.

Fill a medium bowl with 2 cups of hot water and add baking soda. Punch dough down and divide into 36 pieces.  First quarter the ball of dough. Roll each quarter into a fat log and cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. 

Roll each dough piece into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center. Pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll the dough into a ball, sealing well. Transfer stuffed dough ball to hot water mixture and allow to set while you prepare the next one. Remove dough ball from water with a slotted spoon and place on prepared baking sheet. Repeat until all dough balls are on the cookie sheet.

In a small bowl beat egg. Brush egg wash onto each one ball and sprinkle with course salt.

Bake for 8-10 minutes in 450 oven until the tops are browned.

Raisin Bread

Bread
5 1/2 - 6 C bread flour
2 t yeast
2 1/4 C milk
1/3 C sugar
4 T butter
2 t salt

Filling
1/2 C sugar
1 T ground cinnamon
1 C raisins

Heat the milk and shortening in the microwave until just warm (115-120 degrees).  Add yeast to milk mixture and stir.  Let stand until yeast dissolves, about 5 minutes.

In a large mixing bowl or stand mixer, combine 3 C of the flour, the 1/3 C sugar and salt.  Add yeast mixture and mix until well-mixed.

For stand mixer, add remaining flour and process with bread hook several minutes.  Let stand 5-10 minutes and process 10-15 more minutes.

If you don't have a stand mixer with a bread hook, turn out onto floured surface and kneed in remaining flour.  Let stand 5-10 minutes and then kneed 10-15 more minutes.

Place dough into buttered bowl, cover and let rise until double.  Do not place in warm place unless you are in a hurry.  The slower the bread rises, the better the texture will be.  You can even place in the refrigerator overnight.

Prepare raisins by covering with water and letting them steep until bread rises.  This will really plump them up and make them nice and juicy.  Mix together the 1/2 C sugar and cinnamon.  I like to put it in an empty spice jar with a shaker top to make it easier to distribute over the bread.

Punch the dough down and separate in half.  Roll dough to two 15x7-inch rectangles.  Liberally brush 1 teaspoon of water over each half.  Sprinkle with cinnamon mixture.  Drain raisins and sprinkle over the cinnamon mixture.  Roll into loaves, tucking under edges, as necessary.

Bake at 375 for 35-40 minutes.  For a crisp crust, brush with and egg white mixed with a couple tablespoons of water the last 15 minutes.  For a soft crust, brush with melted butter the last 15 minutes.

Remove from oven and remove from pans immediately.  Cool on wire racks.

Pan-roasted Chicken

1 T olive oil
1 T butter
3-4 pieces chicken
salt and pepper
1 medium onion, quartered
2 cloves garlic, chopped
5-6 plum-size tomatoes
French-cut green beans

Heat oven-save frying pan over high heat.  I like to use a cast-iron pan.  Add oil and butter.  Once butter has melted, add chicken and brown on each side for about 3 minutes.  Salt and pepper to taste.  Remove chicken to plate.  Add potatoes, onion and garlic and sauté until onions start to tenderize.  Add chicken back to pan.  Add tomatoes, whole.  Roast in 350 oven for about 45 minutes until chicken is tender.  Stir potatoes halfway through to promote even browning.  Top with green beans last ten minutes.