Seasonal Recipes
Rhubarb
Rhubarb - The Rhubarb Compendium
Tomato
Green Tomato Cake:
1 C (2 sticks) softened butter
2 1/2 C sugar
3 large eggs
3 C flour
1 1/4 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 1/2 C diced green tomato
1 C golden raisins
1 C chopped walnuts
Preheat oven at 350 degrees. Grease and flour a 12 cup bundt pan. Bake at 350 degrees for 75 minutes. Let cool completely.
Browned Butter Icing:
Over medium heat, cook 1 stick of butter until lightly brown. Add 1 cup confectioners/powdered sugar. Spread when cooled on Green Tomato Cake, and enjoy!
1 C (2 sticks) softened butter
2 1/2 C sugar
3 large eggs
3 C flour
1 1/4 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 1/2 C diced green tomato
1 C golden raisins
1 C chopped walnuts
Preheat oven at 350 degrees. Grease and flour a 12 cup bundt pan. Bake at 350 degrees for 75 minutes. Let cool completely.
Browned Butter Icing:
Over medium heat, cook 1 stick of butter until lightly brown. Add 1 cup confectioners/powdered sugar. Spread when cooled on Green Tomato Cake, and enjoy!
Zucchini
Hidden Zucchini Chocolate Loaf
(YUMMY for the TUMMY!! Taste tested by Cathy C, G, and Gladys) from Cooks.com
2 eggs
1 C vegetable oil
1 C water
2 C white sugar (I use a bit less)
2 C grated raw zucchini
3 tsp vanilla
3 tsp cinnamon
3 C flour
1 tsp salt
1 tsp nutmeg or pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/3 C cocoa
2 C semi-sweet chocolate chips (optional)
1 C nuts (optional)
Beat eggs, then add sugar, oil, zucchini, vanilla and water. Mix shifted dry ingredients into first mixture. Add chocolate chips.
Bake at 325 degrees for 1 hour.
Yield: 2 loaves or a 9x13 pan
Mock Apple Pie
Crust:
4 C flour
1/2 tsp salt
1 tsp cinnamon
2 C sugar
3 sticks butter
Mix dry ingredients in bowl. Cut in butter until crumbly. Put half the mixture in the bottom of a 9x13 pan. Bake at 350 degrees for 10 minutes.
Filling:
8 to 10 C zucchini, peeled and sliced. Cook in 2/3 C lemon juice until tender
Add 1 C sugar, 1/4 tsp nutmeg, 1/2 tsp cinnamon. Simmer for 1 minute and add 1/2 C of crust mixture to thicken and let cool.
When filling is cool, spread on pie crust in pan. Add 1 tsp cinnamon to remaining crust mixture and sprinkle on top of filling.
*You can add nuts on top of crumbs if you wish.
Bake at 375 degrees for 40 minutes. Serve warm or cool.
(YUMMY for the TUMMY!! Taste tested by Cathy C, G, and Gladys) from Cooks.com
2 eggs
1 C vegetable oil
1 C water
2 C white sugar (I use a bit less)
2 C grated raw zucchini
3 tsp vanilla
3 tsp cinnamon
3 C flour
1 tsp salt
1 tsp nutmeg or pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/3 C cocoa
2 C semi-sweet chocolate chips (optional)
1 C nuts (optional)
Beat eggs, then add sugar, oil, zucchini, vanilla and water. Mix shifted dry ingredients into first mixture. Add chocolate chips.
Bake at 325 degrees for 1 hour.
Yield: 2 loaves or a 9x13 pan
Mock Apple Pie
Crust:
4 C flour
1/2 tsp salt
1 tsp cinnamon
2 C sugar
3 sticks butter
Mix dry ingredients in bowl. Cut in butter until crumbly. Put half the mixture in the bottom of a 9x13 pan. Bake at 350 degrees for 10 minutes.
Filling:
8 to 10 C zucchini, peeled and sliced. Cook in 2/3 C lemon juice until tender
Add 1 C sugar, 1/4 tsp nutmeg, 1/2 tsp cinnamon. Simmer for 1 minute and add 1/2 C of crust mixture to thicken and let cool.
When filling is cool, spread on pie crust in pan. Add 1 tsp cinnamon to remaining crust mixture and sprinkle on top of filling.
*You can add nuts on top of crumbs if you wish.
Bake at 375 degrees for 40 minutes. Serve warm or cool.