What do I stuff the blossoms with exactly? I have no idea. And how much of the blossom stem do I leave on? I am a complete novice at this. What oil do you use, how much, and what type of pan? Hoping someone can really spell it out so maybe I and other newbies can enjoy this delicacy. What is an "egg wash"? I am completely lost. Stuffed blossoms sounds really good. I want to serve them at my gardeners luncheon this month. I recently began having these with some local gardeners. There are about 10 of us. Each one takes her turn having it at her house, and each chooses a theme. The last one was any dish containing herbs. Mine will be Mexican. Maybe I can come up with a Mexican version of stuffed blossoms. Let's discuss.

Hey, Gurley, Thanks for the recipes! I have one or two recipes for Zuch bread, but will try yours. Sounds yummy! I've tasted a chocolate version, but did not have a recipe to bake it. Double thanks! Sounds yum! I use substitute melted butter for the hydrogenated oil in every recipe, cake mix or brownie mix that calls for vegetable oils, though. I have a recipe for soft and chewy Zuch cookies that I can post if anyone wants it. I also have one for an easy & fast Microwave 'Zuch & garlic-cheese dish'. This tastes great with any Italian meal. Wonderful alone for lunch (dinner) with toasted garlic bread and iced tea or with a nice glass of red wine. I like to thinly slice tomatoes and zuchinni and even some crookneck squash and put on a Tony's brand frozen pizza. Drizzle w/a bit of virgin olive oil, then sprinkle with garlic powder, basil, and Parmesan cheese, and bake. Turns a not-so-healthy junk food into something delicious and really good for you. ~ SweetAnnie4u

Slow-Cooker Molten Chocolate Lava Cake (This Chick Cooks Blog) serves about 6 people 1 cup all-purpose flour 2 teaspoons baking powder 6 tablespoons butter 2 ounces semisweet chocolate (or 1/3 cup chocolate chips) 1 cup sugar (2/3 cup & 1/3 cup, added separately) 3 tablespoons plus 1/3 cup Dutch-processed cocoa 1 tablespoon vanilla extract 1/4 teaspoon salt 1/3 cup milk 1 egg yolk 1/3 cup brown sugar 11/2 cups hot water Coat the inside of a 2.5 to 5 quart crock with cooking spray. Mix the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the chocolate and butter in the microwave. Mix well. Stir in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until well combined. Spread the batter in the slow cooker. Now mix the remaining sugar, cocoa, and hot water until the sugar is dissolved. I just stuck the sugar and water in the microwave for a minute or two and then added the cocoa. I used the same bowl from earlier. Less dishes :) Pour the water mixture over your batter in the crock pot. Cook on high for 1-2 hours. You will know when the cake is done because it will be pulling away from the edges and it will look mostly set (cooked). It will still be floating on its chocolate sauce. When you check the cake try not to let the moisture from the lid drip on it. Once the cake is done turn off the crock, remove the lid, and let it sit for 25 minutes before serving. Serve it up with some whipped cream or ice cream. It is excellent with fresh berries on top too.

I just picked our first zucchinis...they were about 4" long, but I couldn't wait. I'll have to let a few grow to try some of these recipes. I've been a zucchini fairy. When I started gardening I thought you planted the whole seed packet, no matter what it was. My friends avoided me, I left them on doorsteps. We made zucchini in every way, shape and form. Gallons of relish, b&b pickles, dried chips, 'apple' pie and mock pineapple (which feels like crushed pineapple in your mouth if you grind it using a meat grinder with a coarse blade....not too bad in quick breads). A friend of ours made this thrown together dish and it was always delicious. These are her (non)measurements: * Exported from MasterCook * Mexican Zucchini Recipe By : Katie, from Lynn L Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chopped onions minced garlic sliced zucchini chopped green chiles canned tomatoes -- drained -OR- fresh tomatoes and salsa corn shredded cheddar cheese This is a "to taste" recipe - the proportions aren't important. Cook vegies until the zucchini is crisp-tender. Top with cheese and heat until cheese melts. ------------------- Another one from an old friend, I've been making this one for [mumblemumble] years. It's a nice light chocolate cake and it freezes well. * Exported from MasterCook * Chocolate Zucchini Cake Recipe By : Katie, from Christie R Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c soft margarine -- (I use butter) 1 c oil 1 3/4 c sugar 2 eggs 1 tsp vanilla 1/2 c sour milk or buttermilk -- OR use 1/2 c milk + 1/2 tsp. lemon juice 5 tbsp cocoa powder 2 1/2 c flour 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 2 c grated zucchini 1/2 c chopped nuts 1/2 c chocolate chips Blend all together (except nuts and chocolate chips)and pour into two 9" square ungreased pans. Sprinkle with 1/2 c. chopped nuts and 1/2 c. chocolate chips. Bake 40-45 minutes at 325F. - - - - - - - - - - - - - - - - - - NOTES : Good served warm. Freezes well.