I'll share my recipes, if you'll share yours - August 30, 2010

15 years ago

I made these today for a vegetarian at a family gathering at my house. They were a hit!

"These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top."

________________________________________

PREP TIME 10 Min

COOK TIME 20 Min

READY IN 30 Min

Original recipe yield 12 patties

INGREDIENTS

â¢ 2 cups grated zucchini

â¢ 2 eggs, beaten

â¢ 1/4 cup chopped onion

â¢ 1/2 cup all-purpose flour

â¢ 1/2 cup grated Parmesan cheese

â¢ 1/2 cup shredded mozzarella cheese

â¢ salt to taste

â¢ 2 tablespoons vegetable oil

DIRECTIONS

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.

2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

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Comments (5)

Jasdip
15 years ago
I made this cobbler yesterday, substituting apples, and threw in some blueberries that I had. Ended up with purple apples! LOL
I now know that the apples have to be cooked for a while first, but I covered it with tinfoil, once the cobbler was browned and cooked till the apples were soft. It was wonderful (the cobbler didn't soften at all; I was afraid it might.)

This is a keeper for us.

Blueberry Cobbler (or fruit of your choice)

2 pints blueberries (4 cups fruit)
1/3 cup plus 1/4 cup sugar
1 1/2 cups plus 1 tbsp flour
2 tsp baking powder
1/4 tsp kosher salt
1 tsp lemon zest
6 tbsp cold, unsalted butter, cut into pieces
1 cup heavy cream (I used half-and-half)

Heat oven to 375 degrees. In a shallow 1 1/2 quart baking dish or a 9" deep-dish pie plate, toss the apples, 1/3 cup sugar and 1 tbsp flour.

In a medium bowl combine the 1 1/2 cups flour, baking powder, salt, lemon zest and 1/4 cup sugar. Add the butter and blend with your fingers or pastry blender until coarse crumbs. Add 3/4 cup cream, more if needed, and mix until a shaggy dough forms.

Drop mounds of dough over the blueberries. Bake until fruit is bubbly and the top is golden, 35-40 minutes. Serve with remaining cream for drizzling, if desired.
patti43
15 years ago
Fall will be here soon!

PILGRIM PUMPKIN CAKE (DarleneÂs Kitchen)

1 package spice cake mix (18 oz)
15-ounce can pumpkin puree
1-1/2 tsp. baking soda
2 eggs
1/2 cup water
1/2 cup chopped walnuts or pecans, optional

Heat oven to 350. Grease a 9X13 baking pan and set aside. Combine all ingredients in a large mixing bowl. Beat on low speed until thoroughly combined. Beat on medium speed for about 1 minute. Pour batter into prepared pan. Bake 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Allow to cool completely. Spread with topping, and serve.

Frosting:
1 cup heavy whipping cream
1/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. rum flavor

Combine all ingredients in a mixing bowl. Beat until soft peaks form. Spread on cake. Refrigerate. You could also use a butter cream or cream cheese frosting.
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I made this yesterday, and it was very good! Four of us each had a slice, and all comments were positive. Key Lime Cheesecake 1 1/2 cups graham cracker crumbs 6 tablespoons butter, melted 24-oz. cream cheese, softened 1 cup white sugar 1 tablespoon cornstarch 3 eggs 1 tablespoon grated lime zest 2/3 cups key lime juice Combine graham cracker crumbs with melted butter. Press into bottom and partially up the sides of a 9" springform pan. Refrigerate. Combine cream cheese, sugar, lime peel and cornstarch in a large bowl, and beat with an electric mixer until smooth and fluffy. Beat in the eggs, one at a time blending just until smooth. Add key lime juice and finish mixing by hand. Do not over beat or cake will crack during baking. Pour batter into prepared crust. Bake at 300Âº for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on the lower rack during baking. Turn oven off and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate overnight, and up to three day.
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nicole__
15 years ago
Made this yesterday. The Extreme Bargain stores have canned pumpkin...but grocery stores don't. Maybe your garden is producing?

Pumpkin Bread makes 1 loaf

2 c cooked, pureed or canned pumpkin
1/4 c oil
2 eggs

1 1/4 c white sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 1/2 c all purpose flour(I use unbleached)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
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glenda_al
15 years ago
I have been making 2 loaves of my pumpkin bread for my advisor for over 25 years. He so looks forward to it and lets me know ahead of time so I won't forget :o)
------------------------------

Down right good CHOCOLATE GRAVY

1/3 c sugar
1 1/2 TBL all purpose flour
1 1/2 TBL cocoa
1/2 cup milk
1/2 cup water
1/4 c butter
1 tsp vanilla

Mix the sugar, flour, cocoa together in cooking pan.
WHISK together the milk, water with the dry ingredients. Bring to boil over med heat.

Boil stirring often until thick and bubbly
Stir in butter and vanilla
Serve over homemade biscuit halves OR waffles, OR pound cake OR ice cream
nicole__
15 years ago
I make 50 of these @ a time, then freeze them for Dh's breakfast. It's for those days when ya don't have muffins, pumpkin bread or other home made items for him. :0) Pare down or adjust to your liking. People used to see me eating these and want me to write the recipe down....so here it is. :0)

Breakfast Burritos
You can pare this recipe down to serve 2 people or open your own burrito business

50 10" flour tortillas
3 cans-32oz ea Las Palmas green chile enchilada sauce Or feel free to make your own

3 lb.s breakfast sausage(Jimmy Deans is good) cooked & crumbled NOTE: If you use HOT sausage it will give these more ZIP!

8 cups cooked white rice or brown
3 lb grated colby or cheddar cheese
Note: If your making these to serve right away, add cooked scrambled eggs to each burrito....but eggs do NOT freeze well as they have a rubbery texture when thawed.

50 zip lock baggies

Layout all 50 tortillas on your counter. :0) Place a generous scoup of rice on each. Sprinkle about 3 TBL crumbled sausage on each little pile of rice. Sprinkle each with grated cheese. Spoon about 3 TBL green chile sauce on top of each. Now fold each side over and pull the bottom and top together. Put into a ziplock baggie, pressing the air out as you zip it shut until you have packaged all 50. Freeze.

I'll share my recipes, if you'll share yours - August 30, 2010

Comments (5)

Jasdip

patti43

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