Zucchini Crisp

My word! This is so good! E keeps asking me for it. He told me that I need to cut up and freeze the rest of the zucchinis so we could have this all winter long. I guess I better get busy!

1 large zucchini (about 1 1/2-2 lbs.), peeled, seeded and cut into chunks (like apples slices)

6 tablespoons fresh lemon juice
1 Tbsp butter
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon nutmeg (a little more or less to you liking)

Crumb topping:

3/4 cup brown sugar, packed
3/4 cup flour (I use whole wheat)
3/4 cup old fashioned oats
6 tablespoons butter, (can be pretty cold from the fridge), cubed - if you use unsalted butter, add 1/8 tsp salt
1/3 cup walnuts, chopped

In a large saucepan, combine the zucchini, lemon juice, and butter. Cook over medium heat, stirring occasionally for about 20 minutes. Preheat the oven to 375 degrees. Spray an 8x8 inch baking dish lightly with cooking spray. Set aside.

While the zucchini is cooking, make the crumb topping. Combine the flour, brown sugar, oats, and nuts. Cut in butter--works best using your hands. Keep combining by rubbing it all together until you have a crumbly texture. Set aside. (The crumb topping can be made ahead and chilled or frozen for later use.)

Remove the zucchini from the heat and stir in sugar and spices. Pour the zucchini mixture into the baking dish. Top with the crumb mixture. Bake for 25-30 minutes until topping is golden brown.

It tastes just like apple crisp! Serve it warm with vanilla ice cream for an even tastier treat. I usually eat leftovers for breakfast. :)

This picture is actually of the crisp using a pie crust for a bottom. I didn't make this, my mother-in-law did. You can use a pie crust if you like, just bake it for a few minutes before adding the zucchini and crisp topping. I forgot to take a picture of my crisp. Next time I make one I'll update the photo.

Enjoy!

Corny Cornbread

E wanted cornbread with his taco salad the other night so I told him that I'd make some. While he was at the gym I looked all over for the Jiffy cornbread mix but realized I was out. Ahh! I've never made cornbread from scratch before! I found a recipe that sounded good and decided to change it up a bit. It turned out so good!

Corny Cornbread

1 1/2 cups cornmeal
2 1/2 cups milk (I used 1%)
1 cup all-purpose flour
1 cup wheat flour
1 Tbsp baking powder
1 tsp salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
1 can whole kernel corn, drained (or 1-2 cups fresh corn---I used a mix of both)

1. Preheat oven to 400 degrees F. In a small bowl, combine corn meal and milk; let stand for 5 minutes.

2. Meanwhile in a large bowl, whisk together flours, baking powder, salt, and sugar. Mix in the cornmeal mixture, eggs, and oil until smooth. Mix in the corn. Pour batter into prepared pan/s. I used two greased cast iron skillets. One large and one small. You could probably use a greased 13" x 9" pan or cornbread molds.

3. Bake for 25 - 35 minutes (depending on which pan you use. It only took my two skillets approx. 25 mins), or until knife inserted into the center comes out clean.

E loved it! I think it may have been a little more golden if I had poured some melted butter on top before baking; not quite sure. We've been eating the leftovers every day since I made it. I'm seriously thanking about heating some up for breakfast and slathering it with butter and maple syrup. It's THAT good!

Enjoy!

Update 8/14/09: I warmed a piece of the cornbread up, slathered it with butter, put a hot fried egg on top, and poured some real maple syrup over it all. YUM! Oh, I was in heaven. When E got home, I told him what I ate and he gagged! He thinks eggs and syrup are disgusting. I so disagree. It's so, so yummy!

Farmer's Market Treats

Last Saturday was our first day at our new venue. We moved to the back parking lot instead of the park. There's so much more traffic now. It only made sense to move back there. We've been wanting to for a long time but the last market master didn't want us to for some reason. We now have a new market master and he was all for it. I had a table full of delicious goodies including our Indian Fry Bread which always sells out and Praline Brookies.

I made these cake pops to sell. The tasted wonderful, but the chocolate coating started melting because it was so hot. Everyone that saw them was impressed, but I only sold 3, go figure! The recipe is very simple (Thanks Bakerella!) Just bake a cake (any flavor). Using a 13x9 sheet pan is easiest. After it has totally cooled, shred cake into a big bowl. You can use a food processor if you like. Stir in 2 cups of cake icing (any flavor) and mix well. I had to use my hands. form into balls and place on a wax paper-covered sheet pan and pop into the refrigerator until set or freezer. Once everything is nice and firm, take out balls and push sticks in them. Dip them in melted candy coating (any flavor) and let dry standing up. I turned an egg carton upside down, punched holes in it and dried the cake pops on that. Worked wonderfully.

These are Sugar and Spice Donuts I made. I threw away the recipe because I decided I wasn't going to make them again. They were okay, but I have a killer Apple Cider Donut recipe that's much better. These were actually really good the next day after I heated them in the microwave for 30 seconds. I might try another donut recipe or I'll make some scones for this weekend. I have a couple of scone recipes I'm dying to try along with one that was a really good seller last year.

Dried Cherry Coffee Cake

This was okay, but I think next time I won't use dried fruit. Fresh or canned fruit would be way better. Maybe this weekend I'll work on a rhubarb coffee cake, even though my rhubarb is the green kind and not the red kind.

Dried Cherry Coffee Cake

2 cups brown sugar
1 cup dried cherries, chopped
2 tsp cinnamon

Batter:
1/2 cup butter, soft
1 cup granulated sugar
2 eggs
2 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups sour cream

In a small bowl, combine the brown sugar, cherries, and cinnamon; set aside. In a large bowl, beat the butter and sugar until crumbly. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, and salt. Add the flour mixture and sour cream to the butter mixture, beating just until combined.

Spread half the batter evenly into a sprayed 13x9" baking pan. Sprinkle with half of the reserved sugar and cherry mixture. Repeat layers; cut through batter with a knife to swirl.

Bake at 350 degrees F for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes on a wire rack. Cut and serve.

Coffee Lovers' Coffee Cake II

This is a recipe I got from Taste of Home. I accidentally changed it because I didn't pay attention to what I was doing and added too much butter. Nonetheless it was awesome. I think I'll keep the butter amount because I can't imagine eating it with any less.

Coffee Lovers' Coffee Cake II

adapted from Taste of Home

1/3 cup granulated sugar

4-1/2 tsp instant coffee granules

1-1/2 tsp ground cinnamon

Batter:

1/3 cup butter, softened

1/2 cup granulated sugar

1 egg

1 tsp vanilla extract

1-1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 cup sour cream

2 Tbsp walnuts, chopped

In a small bowl, combine the sugar, coffee granules and cinnamon; set aside. In a large bowl, beat butter and sugar until crumbly. Add egg and vanilla; mix well. combine the flour, baking powder, baking soda, and salt; add to butter mixture along with sour cream. Beat just until combined.

Spread half the batter evenly in a sprayed 9-inch square baking pan; sprinkle with half the reserved coffee mixture. Repeat layers; cut through batter with a knife to swirl. Sprinkle with nuts.

Bake at 350 degrees F for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes on a wire rack. Serve warm.

These are the ones on the left.

Sweet Potato Muffins

I'm trying to find healthier sweets for E and I to eat at home. My mother-in-law made these Sweet Potato Muffins and gave me the recipe. They were really good.

Sweet Potato Muffins
1 sweet potato
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 cup vegetable oil (I use canola)
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup honey
1 (6 oz) container vanilla yogurt
1/2 cup unsweetened applesauce
1 cup raisins or dried cranberries

1. Preheat oven to 400 degrees F. Grease or line with paper liners 16 muffin cups; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.

2. Bake the sweet potato until easily pierced with a fork, about 40 minutes. Remove from oven and let potato cool enough to handle then peel and mash.

3. Reduce oven temp to 350 degrees F.

4. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir in the oil, eggs, vanilla, yogurt, applesauce, and mashed sweet potato just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.

5. Bake muffins until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Cool on wire racks.

Optional toppings:

I just place a pecan on each muffin and sprinkled with cinnamon and sugar before baking. You can also try the following:

1/2 cup oatmeal
1/2 cup brown sugar
1/2 cup slivered almonds
1 tsp cinnamon

Blend ingredients together in a food processor or blender. Sprinkle topping over unbaked muffins before baking.

Coffee Lovers' Coffee Cake

Finally!!! A day late and a dollar short. Actually, more like a week late and well, I'd hate to think how much short. :)

Here is the oh-so-wonderful coffee cake I've told you about. D-LISH! YUM! Yumm-o anyone?? I finally remembered to take a picture of them. I've been so busy with work and work and work and, need I go on? I've been baking brookies like crazy and trying out some new recipes. When I'm not baking I'm either at my full time job, messing with the dumb turkeys (stupid turkeys!!), or working outside.

I have FINALLY quit working at Fabio's. No more for me!! Yay! I did, however, tell them that I'll help out every now and then. I sure hope the won't need my help. Also, since it's Spring, I've been doing a lot of things outside. I've gotten all of my Spring veggies planted and started seeds for most of my Summer and Fall veggies and herbs. So can't wait!! E mowed the grass for the first time this year over the weekend. Sigh. I love the smell of fresh cut grass.

The weather has been beautiful, minus the rain on Friday and Saturday. The temps have been in the 60s to 70. I actually wore shorts Sunday! If I think about it, and I emphasize on "if", I'll take a pic of the green-ness (is that even a word??) of the farm. It's too late to get a pic of my plum tree flowering because all of the flowers have already fallen. The stinky pear tree is flowering, though, and the redbuds are starting. Anyway. Here is the recipe I've been promising:

Coffee Lovers' Coffee Cake

2 cups all-purpose flour
2 rounded tsp instant coffee granules
2 cups firmly packed brown sugar (I prefer dark)
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, cut into pieces*
8 oz sour cream
1 tsp baking soda
1 large egg, lightly beaten
1 cup chopped pecans, toasted

1. Combine the flour and coffee granules in a large bowl. Add brown sugar, cinnamon, and salt; stir well. Cut in butter w/a pastry blender until crumbly. *I soften the butter just a little bit and use my hands to blend it in. Press half of the crumb mixture into a lightly greased 9" square or 13x9" baking pan; set aside.

2. Combine sour cream and baking soda, stirring well. Add remaining crumb mixture, stirring just until dry ingredients are moistened. Add egg, stirring gently to combine. Pour sour cream mixture over crumb crust in pan. Sprinkle with pecans.

3. Bake at 350 degrees F for 45 - 50 minutes. Cool and cut into squares.

Enjoy!

Mocha Nut Scones

I made these yummy Mocha Nut Scones Tuesday night. I wanted something breakfast-y to take to the coffee shop and I was told by some customers that they needed better scones there. The ones they have now taste good, but they are too dry and a little on the sweet side. These are just right. They are biscuit-y like a real scone is supposed to be and they have the perfect touch of sweetness to them. I created this recipe by combining two recipes that I already had. I hope you enjoy them!

Mocha Nut Scones

2 1/2 cups all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1 Tbsp instant coffee granules
1/4 teaspoon salt
1/3 cup butter
2 eggs, beaten
3/4 cup whipping cream
1/2 cup toasted pecans, chopped
1/2 cup semi-sweet chocolate chips

Whipping cream
Sugar

1. Preheat oven to 400 degrees F. In a large bowl combine the flour, 2 Tbsp sugar, baking powder, instant coffee, and salt. Using a pastry blender or a mixer, cut butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.

2. In a medium bowl combine eggs and 3/4 cup whipping cream. Add mixture, pecans, and chocolate chips all at once to the flour mixture. Using a fork, stir just until moistened. You can use a spoon if the fork is grabbing all of the flour.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges.

4. Place dough wedges 2 inches apart on an ungreased baking sheet. Brush wedges with whipping cream and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.

Reheat by toasting in a toaster oven or regular oven for just a few minutes.

I'm trying to think up something to make for the coffee shop in honor of Saint Patty's Day. I'm scouring through recipes so hopefully I'll come up with something I can make tonight.

On another note, what is up with this weather??? I know, Spring will be here next week. This is perfectly normal to have 80 degree weather one day and 40 degree weather the next. It kind of sucks, though. I love Winter, but I love Spring even more. My poor plum tree is blooming and we are supposed to have snow and ice mix tomorrow!! I hope I have plums this year.

Busy Weekend!

I've been a busy bee this weekend. I've been doing a lot of baking and seed starting. Right now I have a couple varieties of lettuce, spinach, leeks, and arugula waiting to sprout. Maybe by this weekend they will have. I'll be seeding some more lettuce tonight and maybe some flowers.

Last night I baked a 1/2 sheet of lemon bars. Here they are, ready to go to the restaurant today.

E took some samples that I baked this weekend to the coffee shop. He's going back today to take some business cards. I hope to hear back from them soon. I'm thinking I should probably bake a few cakes, cookies, and pies to take to them to sample. That way they'll know what all I can bake.

I took some samples to work and everybody loved them. People kept thanking me for bringing them yummy treats. Sigh. I love to make people's taste buds happy! E took a sample tray to his supervisor and she said that she will volunteer to be my official taste tester. :)

Here is a pic of my Brookies and a recipe I created, Cherry Coconut Bars. Those bars were delicious. I'm entering them into the Pillsbury Bake-Off. I doubt I'll have a chance, but you never know. I'm going to toil around with some other recipes to see what I can come up with.

I decided that I wanted to start baking my own bread. I'm a little nervous using yeast, so I decided to just start out using the bread machine. Here is a loaf of white bread. The house smelled so good as it was baking. Oh, and it tasted good, too. If I have time this weekend, I'll try to do some regular bread baking. I think I'll have to go buy some more bread pans first, though.

Saturday morning I wanted to make E a nice V-Day breakfast. Along with eggs and bacon, I made these Cranberry-Orange Biscuits from BH&G. I'll try to remember to post the recipe tomorrow. These were delicious! I've never made a biscuit by scratch before (can you say Bisquick?) so this was a treat. It's so much better than the baking mixes so I think I'll start making all biscuits by scratch from here on out. I may mess around with something tonight, or just take the night off. I haven't decided yet.

Miss B