Chocolate Zucchini Cake

It's Zucchini time.  So when your garden is overflowing with zucchini, this is a great cake to make.

 

 

½ c. butter

1 ¾ c. sugar

½ c. oil

2 eggs

1 tsp. vanilla

2 c. unpeeled zucchini, shredded

½ c. buttermilk

2 ½ c. flour

4 T. cocoa

½ tsp. salt

1 tsp. baking soda

1 tsp. baking powder

 

Directions:

Cream butter and sugar.  Beat in oil, eggs and vanilla.  Mix in dry ingredients.  Add buttermilk and zucchini.  Mix until well blended.  Spread in a 13x9 pan.

 

Topping:

¾ c. brown sugar

¾ c. chocolate chips

Combine and sprinkle over cake batter.  Bake at 350° for 40-45 minutes.

Christmas Morning Rolls

Christmas Morning Rolls

1 bag of frozen bread dough
1 small box of Butterscotch pudding mix
a few tablespoons of cinnamon
2 cups brown sugar
2 cups butter

Butter a pan. Place the frozen dough in it. When it thaws slightly cut it into 1 inch pieces. Sprinkle with pudding mix. Sprinkle cinnamon all over it.

Melt butter and brown sugar together and pour over rolls. Yes you need all that butter and sugar. The more the merrier. Cover with a dish rag and let rise several hours. Bake at 350 for 30 minutes. Be sure to put a pan underneath it with a silpat on it. If you've added the right amount of butter and sugar it will probably spill over and make a mess of your stove and then start to smoke and make your rolls taste not so good. Use a silpat to prevent burning. Life is so much easier!

Butter Bars

Mom wanted a recipe in a day and I pulled through in 30 minutes! These are the Butter Bars that I suspect will become the Marines new favorites. 

A recipe from SomeKitchenStories

OoeyGooeyButter CakeBars

From Momofuku Milk Bar via Wee Eats

Makes 64 1-inch bars

Ingredients

1 box of yellow cake mix
4 ounces of butter, melted
3 eggs
8 ounces of cream cheese, softened
1 pound (16 ounces) of powdered sugar 1 tsp. of vanilla extract

Prepare

1. Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper.
2. Make the base first: mix together cake mix, butter and 1 egg.
3. Pat into pan, create an even layer.
4. Make the ooey gooey layer: Cream together the cream cheese, 2 eggs, sugar and vanilla. 5. Pour gooey layer over cake layer, spread to edges.

6. Bake for 45* minutes or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven.

7. Cool completely in pan before cutting into 1-inch sqaures with a clean, dry knife. For best square results, pop into freezer and chill before slicing 

Gruyere and Proscitto Oven Omlette

Gruyere and Prosciutto Oven Omlette 

Another favorite from a recent tea party.  The best part is that you can make it in advance and refrigerate it overnight. Then just top it with the bread cubes just before baking.

Ingredients:

• 8 eggs
• 1 cup milk
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 2 oz. prosciutto or ham, julienned
• 2 cups shredded Gruyère or Swiss cheese
• 1/2 cup sourdough French bread cubes (1/2-inch
  cubes)
• 2 Tbs. extra-virgin olive oil

Directions:

Preheat an oven to 350°F. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.

In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish.

In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.

Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges. Serves 6 to 8.

Dreamy Cream Orange Cranberry Scones

Well this blog must be working!  My mom asked for me to put this recipe on her blog so she could find it, because finding it my blog was too much work.  That means she's using this blog!  Yeah.  Guess I'll have to get back to her recipe box again and post some more.  This is a great recipe that I just introduced to her at a Mother Daughter Tea I hosted for all the ladies in our family.  It was the first of its kind.  My grandmother LOVED these scones.  It was great seeing her nibble at these the whole morning.  So here you go mom ... enjoy!

I modified Smitten Kitchen's take on it and just couldn't resist adding an Orange Glaze.

These are perfect.

Dreamy Cream Orange Cranberry Scones

America’s Test Kitchen Cookbook
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried cranberries, chopped into smaller bits
1 cup heavy cream (oh yeah baby)

1. Turn on the oven to 425°F.
2. Mix flour, baking powder, sugar and salt in large bowl.
3. Cut in butter until mixture resembles coarse meal. I like forks or using the food processor but just for a few seconds. Stir in cranberries.
4. Stir in cream.
5. Knead dough by hand just until it comes together into a rough, sticky ball. Form scones by pressing the dough into a 3/4-inch thick circle. Cut pieces with a biscuit cutter. Press remaining scraps back into another piece.
6. Place rounds on ungreased baking sheet and bake until scone tops are baaaarely light brown, 12 to 15 minutes.

Orange Glaze

1 cup powdered sugar
Orange Juice
Orange Zest (about 2 teaspoons)

Mix all together. Add just enough Orange Juice to get it to a liquid consistency.

Pops' Awful Waffles and Aunt Kaye's Honey Butter

Some foods just remind you of home. My dad's famous awful waffles are on the top of that list. They are loaded with just about every kind of sugar you can dream of. And we like to use my Aunt Kaye's waffle recipe. Mmmmm mmmm! The funny thing is, Aunt Kaye reminded them that it is actually a recipe she got from them, (via Betty Crocker)!

Aunt Kaye's Waffles

* 2 eggs

* 2 cups buttermilk

* 1 tsp baking soda

* 2 cups flour

* 2 tsp baking powder

* 1/2 tsp salt

* 6 Tbs oil

Beat eggs well. Beat in the rest of the ingredients with a mixer until smooth.

Cook on my new cool Waring Pro Waffle Maker, courtesy of Lady Di and Granddad this Christmas so we can be just as cool as them making awful waffles, ... and enjoy!!!

AWFUL WAFFLE FAVORITES

Add butter, powdered sugar, homemade strawberry jam or homemade peach jam, whip cream and syrup if you really want to go all the way.

Aunt Kaye's Honey Butter

1/2 cube butter

1 cup butter

1 egg yolk

1/2 tsp vanilla

Whip fir 10 minutes and enjoy.

Grandmommy's Molasses Cookies

1 1/2 cup butter
2 cups sugar
1/2 cup brer rabbit molasses
2 eggs

4 tsp baking soda
4 cups flour
1 tsp cloves
1 tsp ginger (generous)
2 tsp cinnamon
1 tsp salt

Melt butter and let cool. Then add sugar, molasses, and eggs and beat well.

Sift the dry ingredients and add to butter mixture.  Chill and form in one inch balls and roll in granulated sugar.

Cook at 375 for 8-10 minutes.

Peanut Butter Puddle Bars

These are sheet bars so use a big cookie sheet.

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp salt

2/3 cup peanut butter
2 cups flour
2 cups oatmeal

12 oz chocolate chips

2 cups powdered sugar
2 Tbs peanut butter
canned milk (evaporated) (or cream)




Mix well and bake 375 for 10 minutes.  While still hot, sprinkle with chocolate chips. 

Heat powdered sugar and peanut butter and mix in just enough canned milk to thin.  When chocolate is cooled, spread this over the bars. 

Rio Grand Pork Roast

This recipe came along with an Electric Bill for my parents years ago when they lived in Big Spring, Texas.  Makes the dish that much more funny.


1 (4-5 pound) boneless rolled pork loin roast
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 cup apple jelly
1/2 cup catsup
1    Tablespoon vinegar
1/2 teaspoon chili powder
1 cup crushed corn chips

Place Pork fat side up on rack in shallow roasting pan.  Combine salt, garlic salt, and 1/2 tsp chili powder and rub into roast.  Roast in oven for 2 - 2 1/2 hours or until meat or until meat thermometer registers 165. 

Combine jelly, catsup, vinegar, and remaining chili power.  Bring to a boil.  Reduce heat and simmer uncovered for 2 minutes.  Brush roast with glaze, sprinkle top with corn chips.  continue roasting 10 to 15 minutes or until thermometer registers 170.

Remove roast from oven.  Measure pan drippings, including any corn chips.  Add water to make 1 cup.  heat to boil and serve with meat. 

Miso-Ginger Marinated Grilled Salmon

Thank you Bobby Flay

Ingredients

• 1/4 cup white miso (fermented soybean paste)
• 1/4 cup mirin
• 2 tablespoons unseasoned rice vinegar
• 2 to 3 tablespoons soy sauce
• 2 tablespoons minced green onions
• 1 1/2 tablespoons minced fresh ginger
• 2 teaspoons toasted sesame oil
• 4 salmon fillets, 8 ounces each
• Salt and freshly ground pepper
• Yuzu juice, for drizzling, optional

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Old-fashioned Apple Crisp

From the Barefoot Contessa

5 pounds McIntosh or Macoun apples
Zest of 1 orange
Zest of 1 lemon
2 Tbs fresh orange juice
2 Tbs fresh lemon juice
1/2 cup sugar
2 tsp cinnamon
1 tsp ground nutmeg

Topping
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter diced

Preheat oven 350.  butter 9x14 oval baking dish.

Peel, core and cut apples into large wedges.  Combine the apples with the zests, juices, sugar and spices.  Pour into the dish.

To make the topping combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of a mixer .  Mix on low speed until the mixture is crumbly and the butter is th size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake 1 hour until the top is brown and the apples are buble.  Serve warm with ice cream or whip cream.

Apple Crisp

6 apples peeled and sliced
3/4 cup flour
1 1/4 cup quick oats
1 1/4 cup brown sugar
2 tsp cinnamon
3/4 cup chopped nuts
3/4 cup butter

Put apples in greased 9x13 baking dish.  Mix all other ingredients and cut in butter.  Sprinkle over apples.

Bake at 350 for 40-45 minutes.

Lemon-Glazed Butter Cookies

1 cup (2 sticks) unsalted butter at room temperature
1/3 cup powdered sugar
1 cup all purpose flour
2/3 cup cornstarch

2 1/2 cups powdered sugar, sifted
1/2 cup (1 stick) butter melted
2 Tbs fresh lemon juice

Preheat oven to 350 degrees.  Cream butter and sugar.  Sift together flour and cornstarch and add to butter.  Blend until dough is soft, about 1 minute.  Drop by teaspoonfuls onto ungreased baking sheet.  Bake until very lightly browned, about 15 minutes.  Transfer cookies to racks to cool.

Meanwhile, combine sugar, melted butter and lemon juice.  While cookies are still warm, mound 1/2 teaspoon icing on each, icing will melt.  Cool cookies completely.

Refridgerator Bran Muffins

1 1/2 cups sugar
1 cup 100% bran
2 cups AllBran cereal
1/2 Crisco
2 eggs
2 1/2 cups flour
2 1/2 tsp soda
1/2 tsp salt
2 cups buttermilk
1 cup boiling water
3/4 cup golden raisins

Pour hot water over AllBran cereal and let stand until absorbed and cooled slightly.
Cream sugar and shortening.  Add eggs one at a time.  Add flour, soda, salt, buttermilk.   Blend alltogether and add raisins and remaining ingredients.

Refrigerate covered up to 5 weeks. When ready to use, dip batter from container without stirring, into a greased muffin tin. 

Bake at 400 degrees for 20 minutes.

Clam Chowder

2 - 6.5 oz cans of clams
1 cup minced onion
1 cup chopped celery
2+ cups potatoes
1/4 cup butter
1 quart half and half (don't try to skimp)
1 1/2 tsp salt
pepper

Saute onion and celery in butter until soft.  Add potatoes and simmer.  Add remaining ingredients.  Add clams last and clam juice to taste.  If you cook the clams too long they will be chewy.

Jeanne Mackley's Butterflake rolls

2 eggs (beaten)
1 1/2 cups evaporated milk (whole can)
2 Tbs yeast (heaping)
1 Tbs salt (heaping)
1/3 cup sugar
1 1/4 cup hot water
6 cups flour (more or less)

Roll 1 inch thick and spread shortening.  Fold and repeat 5 times.  Raise for 3 hours in muffin tins.  Bake at 400 for 15 minutes.

Dill Dip

1 cup sour cream
1 cup mayo (try with Greek Yogurt)
1 Tbs chopped onions
1 Tbs Chopped parsley
1 Tbs dillweed (to taste)
1 tsp of Beaumond

Aunt Dianne's Banana Cake

1 1/2 cups sugar
1/2 cup crisco
2 eggs
2 1/4 cups flour sifted
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1 tsp vanilla
3/4 cup Buttermilk

Beat sugar and Crisco until creamy.  Add eggs.  Resift flour and Baking Powder, Soda and Salt.  Add bananas and vanilla and buttermilk.

Bake 350 for 30 minutes if in two 9 inch cake pans.

Frost with Cream Cheese frosting

Pavlova with Lemon Curd

4 egg whites
1/4 tsp cream of tartar
1 cup sugar

Whip whites stiff and add tartar.  Add sugar gradually and beat well.
Bake on a well greased parchment paper in a pie pan. Bake 1 hour 300 degrees.
Cool and leave in oven until cooled.

Lemon Curd

4 egg yolks
1/2 sugar (plus 3 Tbs)
3 tsp lemon rind

1/2 pint cream

Beat egg yolks slightly and then add sugar and rind.  Cook in double boiler until thickened. Cool and spread on pavlova.  Let stand in Merangue overnight with whipped cream. Take cream with NO SUGAR and you can make a day ahead or early morning.

Sweet Pie Crust (Sugar Cookie)

This is a great crust for Strawberry Pie, etc.

Cream
1 cube butter
2 Tbs sugar

Add
1 cup flour (stir or pulse in your mixer)

Put into pie tin as you would a graham cracker crust and flute the edges.

Bake 12 minutes at 350 degrees.