I read Jessica Seinfield's book and I really tried to like the concept of vegetables in my dessert but I just couldn't do it. This recipe, however, is something I'll make an exception for. So, if you have any leftover summer squash / zucchini, it just might come in handy!
Chocolate Zucchini Cake
Thursday, August 14, 2008
Cherry Crisp
This is a quick and easy dessert (other than pitting the cherries) that is a big hit.
6 cups pitted cherries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup whole wheat flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter, cut into small pieces
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. (Or do it in the food processor.) Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly.
6 cups pitted cherries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup whole wheat flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter, cut into small pieces
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. (Or do it in the food processor.) Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly.
Thursday, August 07, 2008
Home Made Mayonaise
My friend Ranee posted how to make home made mayonaise on her blog. Check out her blog for the photo edition.
I was interested because so far the only mayonaise Ben can eat is Trader Joe's. All the rest are made with soybean oil.
Below are her written instructions:
It is quick and easy, and you'll never want to go back to store mayo again. Yours won't have gums, cheap oils, extra sugars, or any of that junk in it, and it will taste far better. Even with store eggs. Use fresh, if you can get them, though. It does require a stick blender, so if you don't have that, you'll have to invest $15-25 in one of those (unless you can find one at a garage sale or thrift store or have a family member or friend who doesn't want hers). Things that matter: Use a glass jar. I've always been successful with a glass jar, I've had failures with plastic ones. The egg needs to be room temperature. We use a recently gathered egg. You can put your egg on the counter in the morning and make this in the afternoon, or put the egg in a hot cup of water while you get everything else ready. Then switch the water out with fresh hot water and wait a little more. It needs to be room temperature. The lemon juice (or lime juice) must be fresh. Use a light oil, preferably cold pressed, so the flavor isn't too strong. You may like olive oil mayo, but if you don't, a light oil will provide a more "American" flavor.
In a glass jar (I use a peanut butter jar) that is wide enough for the blender to fit through put, in this order:
1 egg, room temperature
1 1/2 tsp. Fresh lemon juice
1/2 tsp. dry mustard powder
1/2 tsp. salt
3/4 cup light oil
Put stick blender down to the bottom of the jar without turning it on. Then start it and, rocking side to side, slowly pull it up to the top. This will take you about 7-10 seconds. Literally. You will not want to go back to store mayonaisse again. Your family will no longer be tied to supermarket prices for mayo, you won't get all sorts of additives and cheap ingredients and now you can teach your children something about emulsion, also.
I was interested because so far the only mayonaise Ben can eat is Trader Joe's. All the rest are made with soybean oil.
Below are her written instructions:
It is quick and easy, and you'll never want to go back to store mayo again. Yours won't have gums, cheap oils, extra sugars, or any of that junk in it, and it will taste far better. Even with store eggs. Use fresh, if you can get them, though. It does require a stick blender, so if you don't have that, you'll have to invest $15-25 in one of those (unless you can find one at a garage sale or thrift store or have a family member or friend who doesn't want hers). Things that matter: Use a glass jar. I've always been successful with a glass jar, I've had failures with plastic ones. The egg needs to be room temperature. We use a recently gathered egg. You can put your egg on the counter in the morning and make this in the afternoon, or put the egg in a hot cup of water while you get everything else ready. Then switch the water out with fresh hot water and wait a little more. It needs to be room temperature. The lemon juice (or lime juice) must be fresh. Use a light oil, preferably cold pressed, so the flavor isn't too strong. You may like olive oil mayo, but if you don't, a light oil will provide a more "American" flavor.
In a glass jar (I use a peanut butter jar) that is wide enough for the blender to fit through put, in this order:
1 egg, room temperature
1 1/2 tsp. Fresh lemon juice
1/2 tsp. dry mustard powder
1/2 tsp. salt
3/4 cup light oil
Put stick blender down to the bottom of the jar without turning it on. Then start it and, rocking side to side, slowly pull it up to the top. This will take you about 7-10 seconds. Literally. You will not want to go back to store mayonaisse again. Your family will no longer be tied to supermarket prices for mayo, you won't get all sorts of additives and cheap ingredients and now you can teach your children something about emulsion, also.
Sunday, August 03, 2008
Apple Bread
The zucchini bread recipe below is excellent, and rather quick to put together. A variation that my family loves is Apple Bread. Follow the recipe, but substitute:
- the same amount of apple for the zucchini
- 1 1/2 tsp of clove instead of the cinnamon
(In the interests of full disclosure, I haven't turned this specific recipe into apple bread. I use the one in my BH&G cookbook. They're similar, although this one makes more batter.)
The best part is the crunchy sugary crust on top. Mmm. Off to check if we have any apples now...
-- SJ
- the same amount of apple for the zucchini
- 1 1/2 tsp of clove instead of the cinnamon
(In the interests of full disclosure, I haven't turned this specific recipe into apple bread. I use the one in my BH&G cookbook. They're similar, although this one makes more batter.)
The best part is the crunchy sugary crust on top. Mmm. Off to check if we have any apples now...
-- SJ
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