C vegetable oil
ts baking soda
tsp baking powder
C grated zucchini
mini chocolate chips
and sugar for dusting
oven to 350°F. 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
pre-baked pie shell
1 pound strawberries
1 small box strawberry jello
1 C. water
1 C. sugar
3T. white corn syrup
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
box of yellow cake mix
1/2 stick of butter
2/3 C. brown sugar
Pineapple rings (save the juice from the can)
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.
Roasted Asparagus with shaved parmesan
* 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
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
- 3/4 C packed brown sugar
1 stick butter
1 C chopped almonds (reserve a small amount to sprinkle on top of
1 C chocolate chips
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
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.
1/2 cup butter
2/3 cup white sugar
1 cup plain yogurt
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
- Preheat oven to 375
- 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
- Bake in the
preheated oven for 30 to 40 minutes, or until a toothpick
inserted in the center comes out clean.