Looking for recipes with peaches and the sweeter side of zucchini – The Morning Call


Sometimes it’s the recipe our grandmothers taught us.

Other times it’s a recipe that evokes warm memories of a family that has since passed away or a time and place from our childhood.

Although we appreciate all submissions here at the Recipe Exchange. we especially like the family ones for their meaning. So, dear readers, keep sending them to us.

Speaking of family recipes, Beatrice Christoff from Northampton sent in her family’s favorite recipe for chocolate zucchini cake. What’s cool about this recipe is that you get bonus cupcakes. (Who doesn’t like that?)

What you will need

4 eggs

1 1/2 cup vegetable oil

3 cups of sugar

3 cups zucchini, peeled, finely grated

2 ounces unsweetened chocolate, melted

3 cups flour

1 1/2 tsp. cinnamon

1 C. salt

1 1/2 tsp. baking powder

1 C. baking soda

1 cup chopped walnuts (optional)

Favorite icing

Preheat the oven to 350 degrees.

In a large bowl, beat eggs until pale yellow. Add oil, sugar and zucchini and mix well. Add the melted chocolate. Mix well. Grease and flour a 13-inch by 9-inch pan and line a standard 12-cup muffin pan with six paper cups.

Bake the cake at 350 for one hour. Bake the cupcakes for 20 minutes.

Frost the cake and cupcakes with your favorite frosting.

Zucchini, while extremely versatile, is also very juicy. You have to decide how much of this moisture you want or need in everything you do.

For example, if you’re looking to bread and cook your zucchini (which I do a lot), that breading will slide right off if you don’t squeeze out some of the water. In a loaf or cake, if you don’t get rid of some of the water from the zucchini, the batter will be runny or loose and affect the baking. (The flip side is that you don’t want to overdry when cooking either.)

What I do: I scoop out the seeds and pulp from the middle and pat dry with a paper towel. If I’m grating zucchini (eg, a zucchini tot or a zucchini “meatball”), I’ll take the grated zucchini and press it down with a clean kitchen towel or a stack of paper towels. (Those flat sponge-like towels that you can reuse are also good for this task.)

I was too aggressive with my drying process and the result was too dry, so it’s important to go slow. Sometimes you just need to repeat the recipe several times to understand the degree of juiciness you want.

We are heading into peach season and I would love to receive your recipes. I would love to have recipes for a salad that uses peaches, but I am totally open to any peach dessert recipes.

Send to Recipe Exchange: [email protected], include your name, hometown and any relevant information. Please include “Recipe Exchange” in the subject line of the email.


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