Chocolate Zucchini Muffins

Chocolate Zucchini Muffins will always remind me of my mom who seemingly has baked these non-stop for her grandchildren for many years. It occurred to me recently that maybe I should get the recipe from her. These muffins freeze well and are easy to put into a lunch for a treat.

Ingredients:

• 1/2 cup butter, room temp
• 1 1/2 cups sugar
• 2 eggs
• 1/4 cup oil
• 3/4 cup buttermilk
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1/2 cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups shredded zucchini
• 1 cup milk or semi-sweet chocolate chips (she uses mini size)

Method:

1. Beat butter and sugar, adding in the eggs.
2. Stir in oil, buttermilk and vanilla.
3. Add combined dry ingredients. If cocoa does not incorporate nicely into flour, sift dry ingredients before adding to wet.
4. Stir in zucchini and chocolate chips.
5. Scoop into prepared muffin tins and bake at 350° F, 20 minutes for medium size. Makes about 24 medium size or 18 large size. These are also great done as mini muffins, bake less time, until toothpick test comes clean.

Chocolate Zucchini Bread

This is the season when Zucchini's are offered by neighbors or are easily affordable. I have been making this recipe since I was married 31 years ago. I got it from my mom by love Pauline. It is easy and quick and never fails. It stores well and can be frozen.

• 4 cups of cubed zucchini ( you can see the cubes in the blender)
• 4 farm fresh eggs
• 2/3 cup canola oil . .or other light oil
• 2 cups fresh walnuts. .very coarsely chopped I like the walnuts left big. . but you can chop them fine. You can also leave them out or subsitute with another nut of your choice.
• 2 cups sugar
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cocoa
• 2 teaspoons cinnamon (optional)
• 1 12 ounce bag of mini chocolate chips
• 1 teaspoon vanilla or maple flavouring

1. Preheat oven to 350 º.
2. Put the zucchini cubes, eggs, and oil in the blender. Blend on high speed until smooth.
3. In large bowl, combine all the dry ingredients.
4. Add the zucchini mixture and stir with a wooden spoon.
5. Add the chocolate chips and walnuts.
6. Pour into a greased tube pan or two 9 X 5 loaf pans.
7. Bake for 60 - 75 minutes. Test with toothpick.

Double Chocolate Zucchini Bundt Cake

I was given a HUGE zucchini yesterday and everything in me called out for chocolate that compliments zucchini in this rich moist bundt cake. Take advantage of zucchini while it's in season. Don't forget to grate and freeze some zucchini in one or two cup freezer bags to use during the winter months in loaves, muffins and cakes.

• 2 cups all purpose flour
• 1/3 cup cocoa powder
• 1 1/2 tsp baking soda
• 2 tsp espresso powder
• 3/4 tsp salt
• 1 cup white sugar
• 2 eggs
• 1/3 cup oil
• 1 tsp vanilla
• 3/4 cup sour cream
• 3 cups grated zucchini (sometimes zucchini has a lot of moisture in it and then I squeeze out any extra moister before adding to batter using a salad spinner or just squeeze it with your hands, but not till dry...just if it's overly wet feeling. If you don't know....just add it all)
• 1 1/2 cups chocolate chips, (you can cut back on this amount if you don't want it quite so chocolaty)

1. Sift together first 5 ingredients and set aside.
2. To a large mixing bowl add sugar, eggs, oil and vanilla. Beat well.
3. Add sour cream and mix well.
4. Add dry ingredients and mix until just incorporated.
5. Add grated zucchini and chocolate chips and mix again until just incorporated.
6. Prepare bundt pan by spraying with non stick cooking spray and then lightly dust with sifted cocoa powder, making sure it sticks to all creases of the pan. (cocoa powder is nicer than using white flour when baking with chocolate as you don't get any white markings from the white flour)
7. Add batter to prepared pan and bake in 350º oven for 50 minutes.
8. Serve warm as is or with whipped cream or ice cream. Wrapped well this cake freezes well. 

Orange Zucchini Loaf

This recipe (altered somewhat by now) was given to me by Susan . . . probably before we shared in the adventure of sharing and loving the same grandkids.

Ingredients:

• 3 cups flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons soda
• 1/2 teaspoon salt
• 1 whole seedless orange
• 2 eggs
• 3/4 cup oil
• 2 cups grated zucchini (peeled, if you like)
• 1 teaspoon vanilla
• 1 cup nuts, optional

Method:

1. Prepare 2 small/medium loaf pans or one large 9x5 inch loaf, by lining with wax and greasing with butter. Alternately you can use just parchment paper.
2. Mix dry ingredients in a large bowl.
3. Peel orange with potato peeler. Remove pith (discard) and divide into segment. Peel and grate zucchini. In blender, put orange, peel, egg, oil, grated zucchini and vanilla. Blend well.
4. Add blended ingredients to dry ingredients, and stir. Add nuts if using.
5. Bake at 350° F for 45 minutes - in small pans or 60 minutes in large pan. Test with tooth pick.

Ooey Gooey Chocolatey Puff Wheat Squares

If you like Puff Wheat Squares, you are going to love these.
I got the recipe from the cook book "The Best of The Best and More" from the Best of Bridge Collection.I tripled the recipe to serve a whole bunch of young  people and it made two big cookie sheets. One recipe is usually sufficient for a family and a few friends. It makes a 9 x 13 inch pan.

• 1/2 cup butter or hard margerine (I like using butter)
• 1 cup corn syrup
• 1 cup white sugar
• 1/4 cup brown sugar
• 6 heaping tbsp. cocoa powder
• 1 tsp. vanilla
• 10 cups of puffed wheat (not found in the cereal isle at Super St*re but by the baking supplies like chocolate chips and nuts etc.)

1. Combine butter, corn syrup, sugars and cocoa powder in a heavy saucepan.
2. Bring to a boil. (Very important) Stir constantly on a low boil for 2 minutes. 
3. Remove from heat and add vanilla.
4. In a large bowl pour mixture over puffed wheat. 
5. Mix well and press into a greased 9 x 13 pan.
6. Wet hands work better than greased hands to handle the stickiness so just moisten them with a bit of water.

Resist the temptation to cut just a little piece for yourself, you'll nibble away at it til it almost gone. it is that good!

Skillet Spanish Rice

My Mom used to make this for Saturday lunch. 

 She didn't really have a recipe so I've had to try each time to recreate it.

 Recently I made it again and this time I wrote down the ingredients so I could share it on the blog. As with many casserole or skillet meals, 

you can adjust the ingredients according to what you have in the fridge.

 The main thing to remember is that the rice gets its flavour by cooking in the tomato sauce.

• 1 pound. hamburger
• 1 onion chopped
• 1/2  green pepper chopped
• 1/2  red pepper chopped
• 1 stalk  celery chopped
• 2 cloves garlic minced
• 1 cup uncooked rice
• 1 28 1/2 ounce can diced tomatoes undrained
• 1 cup tomato sauce
• 1 teaspoon chili powder
• salt and pepper to taste
• 1/2teaspoon thyme
• 1 cup shredded zucchini
• 4-5 mushrooms, chopped (opt.)

Garnish

• 1/2 cup each cheddar and mozzerella cheese, grated
• corn chips

1. Break up hamburger in an electric frying pan or a deep skillet over medium heat, stirring until hamburger is browned.
2. Drain fat and return hamburger to pan.
3. Add remaining ingredients except zucchini.
4. Cover skillet tightly and cook on low heat for about 20 minutes.
5. Stir in zucchini, replace cover and cook until liquid is completely absorbed into the rice.
6. Sprinkle cheddar and mozzerella cheeses over the top and cover until the cheese has melted.
7. Garnish with corn chips around the edge and serve right from the skillet.

Freezer Pickles

 I didn't grow cucumbers in my garden this year but am thankful that my sister Norma's friend shared from her bountiful crop. I had been wanting to make pickles and with extra cucumbers on hand I finally mixed up a small batch of these crispy and sweet freezer pickles.  An easy and tasty recipe and can easily be doubled.  Thanks Esther for the recipe, as you will note I did change it up a bit.

You will need:

• 8 cups cucumber slices, leave peel on
• 2 fresh sweet peppers, sliced  (optional) I will add them in my next batch
• 3 tablespoons pickling salt
• Ice cubes

Method:

1. Stir salt into cucumber slices and mix well.
2. Cover with ice and let sit for 3 hours in the fridge.
3. Drain and rinse well with cold water, drain again.

Pickle Syrup:

• 2 1/2 cups sugar
• 1 1/2 cups vinegar
• 1/2 teaspoon turmeric
• 1/2 teaspoon mustard seed
• 1/2 teaspoon celery salt
• 1/4 teaspoon cayenne

1. Combine ingredients in saucepan and bring to boil.
2. Remove from heat, add cucumbers and cool.
3. Fill containers, leave 1/2" headspace.
4. Place containers in freezer. For serving remove from freezer, let thaw and enjoy!
5. Yield: 4 pints

Cucumber Strawberry Salad

We have been enjoying fresh strawberries every which way these past few weeks.  Here is a refreshing spring salad made with crisp cucumbers from our neighbourhood greenhouse, local strawberries, candied walnuts, and feta cheese.  Though the amounts given are for a larger salad, this recipe is easily adapted for two.

Cucumber Strawberry Salad:

• 2 Long English cucumbers, thinly sliced  (or 6 mini cucumbers)
• 4 cups fresh strawberries, stemmed and sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup walnut pieces, candied (recipe below)
• poppyseed dressing (your favorite or the recipe posted below)

1. Combine cucumbers, strawberries, feta cheese and walnuts in a salad bowl. 
2. Drizzle with poppyseed dressing and toss to coat.  

Serves 6

Dressing:

• 1/4 cup sugar
• 1/4 cup white wine vinegar (or white vinegar)
• 1 T poppy seeds
• 1 tablespoon grated onion
• 1/2 teaspoon dry mustard
• 1/3 cup olive oil

1. Combine white wine vinegar and sugar and blend (with hand-held blender) until the sugar is dissolved. 
2. Add the poppy seeds, grated onion and dry mustard.
3. Slowly pour the olive oil into the dressing, while blending.
4. Store in the fridge in covered container for several weeks. Shake before using.  

Candied Walnuts:

• 1 cup walnut halves/pieces
• ¼ cup white granulated sugar
• 1 Tbsp butter

1. Place walnuts, sugar and butter in a non-stick pan.
2. Heat over medium heat for 5 minutes, stirring continually until all sugar is melted and the nuts are coated.
3. Transfer immediately onto a sheet of parchment paper and separate the nuts. 
4. Allow to cool.  Store in covered container.

 

Frozen Raspberry Dessert

Berry season is in full swing right now and here's another one of those recipes that can be 'made ahead.'
It's still satisfying to serve a homemade dessert when the Calgary Cousins arrive unexpectedly and announce "we're here for coffee and dessert."  We've had a full weekend of celebrating an 80th birthday and visiting with many relatives from far and wide.  They just gave this recipe a 'thumbs up.'  It's a must for every kitchen. It freezes beautifully.

Crust

• 1/2 cup melted butter
• 1 cup flour
• 1/4 cup packed brown sugar
• 1/2 cup almonds chopped coarsely

1. Preheat oven to 350 degrees.  
2. Melt butter and add flour, brown sugar, and nuts.
3. Mix together and use as a crust for a 9 x 13 pan.
4. Bake for 15 minutes.
5. Cool the crust.  

Raspberry Filling

• 2 egg whites*
• 1 cup sugar
• 2 cups fresh raspberries
• 2 tbsp lemon juice
• 1 cup whipping cream

1. Beat egg whites in a large bowl and add sugar, berries, and lemon juice.
2. Beat at the highest speed till it thickens, about 10 minutes.
3. Whip the cream.
4. Fold whip cream into the berry mixture.
5. Spread over cooled crust.
6. Cover tightly with saran wrap and freeze overnight.
7. Cut squares into serving-size pieces and garnish with fresh berries.

* Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pasteurized egg whites are readily available in the egg section of the grocery store. 

Slow Cooked Brisket

Barbecue Brisket

This is a great recipe for a crowd! 
Ingredients:

• 1 (5-pound) brisket 
• 1 teaspoon salt 
• 1/2 teaspoon black pepper 
• 1/2 teaspoon paprika 
• 1 onion, chopped 
• 2 stalks celery, chopped 
• 4 cloves garlic, minced 
• 1 cup chili sauce 
• 1 cup water 
• 1/4 cup fresh parsley, chopped 
• 1 (10-ounce) bottle of beer 
• Fresh parsley

Method:
 

1. Preheat the oven to 325 degrees.
2. Wash and dry the brisket, cutting away most of visible fat.
3. Sprinkle the brisket with salt, pepper and paprika.
4. Place the brisket, fat side up, in a heavy baking pan.
5. Surround with the onions, celery and garlic.
6. Pour chili sauce on top of the brisket.
7. Slowly pour the water into the pan around the brisket.
8. Sprinkle with the parsley.
9. Bake, uncovered, for 1 hour. 
10. Remove from oven and pour the beer over the brisket.
11. Do this slowly so it doesn’t wash off the chili sauce.
12. Cover the brisket and cook 3 hours longer or until tender.
13. Cool to room temperature.
14. Place in refrigerator.
15. Remove any accumulated fat from the top.
16. Slice and reheat in the sauce.
17. Garnish with a sprinkling of fresh minced parsley.

Yield: 10 servings.

This recipe is from That’s My Home Free Recipes – Cattleman’s Barbecue Sauce

We served ours after baking it for 5 hours without refrigerating it. We cut it across the grain and shred it before serving also. We served it along with Cattleman's BBQ Sauce.

We also provided Potato Rolls for anyone who wanted to make it into a BBQ Sandwich. Yummy!

I used my big turkey roaster. I cooked 2 – 5# briskets in it and all the extras fit in around them well for the baking time.

So the next party you have invite a crowd and let them bring the extras to go with the brisket. It will make for an easy breezy fun party for the hostess and guests!