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Suzanne's Favorite Recipes brought to you by
Home Inspections of Puget Sound

Table of Contents

Fresh Strawberry Pie

Pineapple Upside Down Cake

Fruit Dipping Sauce

Roasted Asparagus with Parmesan

Almond Roca

Cornbread

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Suzanne Greive
Board of Directors, 
Treasurer 2009
JJ Greive
 
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Women's Council of Realtors
 Tacoma/Pierce County

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Zuchini Bread

3 eggs
1 tsp vanilla
1 C vegetable oil
2 C sugar
1 tsp salt
2 ts baking soda
1/4 tsp baking powder
3 T cinnamon
2 tsp nutmeg
2 C flour
2 C grated zucchini
Optional: mini chocolate chips
Cinnamon and sugar for dusting

Preheat oven to 350F. Grease two bread pans and dust with cinnamon and sugar. Mix together eggs, vanilla, oil and sugar. Add salt, baking soda, baking powder, cinnamon and nutmeg to the egg mixture. Alternately add the flour and the grated zucchini to the egg mixture. Fold in the mini chocolate chips, if using. Fill each prepared bread pan no more than 3/4 full. Sprinkle cinnamon and sugar on top. Bake for one hour or until a toothpick comes out clean.


Fresh Strawberry Pie

1 pre-baked pie shell
1 pound strawberries
1 small box strawberry jello
1 C. water
1 C. sugar
3T. white corn syrup
4T. cornstarch

Cut strawberries into bite sized pieces and put in bottom of pie shell.  Mix cornstarch, sugar, corn syrup, and water.  Mixture will be cloudy.  Cook on stove top on medium heat until thick and clear.  Add the box of jello to the mixture and stir till dissolved.  Pour over strawberries and let cool.  Serve with whipped cream.


Pineapple Upside Down Cake

1 box of yellow cake mix
1/2 stick of butter
2/3 C. brown sugar
Pineapple rings (save the juice from the can)
Maraschino cherries

Melt butter in 9x13 pan.  Sprinkle brown sugar over melted butter.  Place pineapple rings in single layer putting a maraschino cherry inside the hole of each the pineapple ring.  Make the cake batter according to the box directions with the exception of using the pineapple juice in place of the water (use additional water if you don't have enough juice).  Pour batter over pineapple.  Bake according to the package directions.  When cool, invert onto tray.


Fruit dipping sauce

1/2 C Cream Cheese
1/2 C Strawberry Yogurt (or any other flavor)
1/4 C Marshmallow Creme

Mix together till smooth and use as a dipping sauce for fruit.

Tip:  If you want a peach dipping sauce just swap out the yogurt for peach yogurt. You can pretty much use it for any fruit flavor or even leave the yogurt out completely. It's delicious.



Roasted Asparagus with shaved parmesan

Ingredients 

   * 1 bunch fresh asparagus
   * 2 tablespoons good olive oil
   * 1/2 teaspoon kosher salt
   * 1/4 teaspoon freshly ground black pepper
   * 1/2 cup freshly shaved Parmesan
   * 2 lemons cut in wedges, for serving

   Directions

Preheat the oven to 400 degrees F.

Lay asparagus in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the shaved parmesan. Serve with lemon wedges.

 


Almond Roca

Ingredients:

  • 3/4 C packed brown sugar
  • 1 stick butter
  • 1 C chopped almonds (reserve a small amount to sprinkle on top of the chocolate)
  • 1 C chocolate chips

Directions

Grease a square pan or cookie sheet and spread nuts on pan. Melt butter and brown sugar together over medium heat stirring constantly for 7 minutes (I use a non stick skillet). Once toffee has reached 300 degrees on a candy thermometer, spread toffee over nuts. (If you don't have a candy thermometer, drop some toffee into ice water. If it hardens up and becomes brittle, it is ready. If it is still pliable, it needs to cook longer). Sprinkle the chocolate chips on top of the hot toffee and spread.  Sprinkle on remaining nuts while chocolate is still warm. Once cool break into pieces and enjoy!

Tip: Once its ready, it can go from ready to over-done in no time at all so remove from heat immediately. After you've made it a few times you will start to recognize the color you are looking for.


Velvet Cornbread

Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup plain yogurt
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Directions
  1. Preheat oven to 375 degrees F. 
  2. Melt butter in 8x8 baking pan (I use a large cast iron skillet). Pour melted butter in to bowl and stir in sugar. Quickly add eggs and beat until well blended. Combine yogurt with baking soda (this is fun to do because it foams) and stir into egg mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter back into baking pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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