From A to Zucchini
Most South Louisiana home gardeners have started their planting. Some plants are already producing. Boo bought fresh cucumbers and tomatoes last weekend at Erath’s Grub Lot. I must say the tomato flavor was very close to my dad’s of years ago.
Often in summer, I get offers of fresh squash and zucchini because these plants are prolific. There are so many delicious ways to prepare zucchini that I never refuse them. A gardener’s household can not use all the veggies one garden produces.
A IS FOR ANNA’S APPLE CAKE
So delicious.
It can be tedious and time consuming to peel and cut the necessary amount of apples. The baked cake is worth the time preparing the apples.
I used to make apple cake, but all I did was cut the apples into consistent sizes. The peelings make the cake denser, my kind of cake. Anna says people offer to prepare the apples for her to bake a cake. I would gladly take that job. I have baking problems lately.
INGREDIENTS
-2 cups sugar
-2 eggs
-1 1/4 cup cooking oil
-2 tsp vanilla
-3 cups chopped apples
-3 cups flour
-1 tsp salt
-1 tsp soda
-1 cup pecans
MISE EN PLACE
-Preheat oven to 350 degrees.
-Grease a Bundt pan or a 9x13 pan
-Cream sugar and eggs together.
-Add oil, vanilla, and chopped apples.
-Mix well.
-Add flour, salt, and soda.
-Fold in pecans.
-Pour batter into prepared pan.
-Bake for 1 hour or until a toothpick inserted in center comes out clean.
You can use tart apples, like Granny Smith, to balance sweetness of batter.
Peel the apples if you want a smoother texture.
-Leave the peels for added nutrition and texture.
-Chop apples into 1/2-inch pieces for even distribution.
ZUCCHINI
When I was working for Frank Godchaux, the magazine “Rural Montana” was delivered quarterly. There was always a two-page recipe section. Surprisingly there were always a few recipes that I tried out or at least kept for future trials. Reading some of the Montana magazine recently, I remember why I was surprised. No pepper! Montana is very far from Louisiana. Feel free to add seasoning to your taste.
SQUASH CASSEROLE
INGREDIENTS
-1 tsp salt
-1 lb. Butternut squash
-1 medium onion, cut up
-1 cup sharp cheese, grated
-1 cup crushed cracker crumbs
-1 cup milk
MISE EN PLACE
-Preheat oven to 350 degrees.
-Butter a casserole dish.
-Cook salt, squash, and onion together.
-Turn off flame.
-Drain and mash.
-Add remaining ingredients into the squash mixture.
-Mix all ingredients together until blended.
-Bake 1 hour.
ZUCCHINI COLESLAW
Note that this recipe calls for “mild” picante sauce.
INGREDIENTS
-2 cups zucchini, coarsely shredded
-2 cups cabbage, shredded
-1 medium carrot
-1 medium red onion, sliced
-1/3 cup mayonnaise, or to taste
-1/3 cup mild picante sauce
MISE EN PLACE
-Press shredded vegetables between layers of paper towels.
-Combine all ingredients in a large bowl.
-Blend thoroughly.
-Put into a covered container.
-Chill at least 1 hour.
-Makes 6 servings.
Bagged Angel Hair Coleslaw is a convenient substitute instead of shredding cabbage yourself.
Bagged shredded carrots are also available in most grocery stores.
ZUCCHINI CAKE
One of my favorites
INGREDIENTS
-2 tsp baking powder
-1/2 tsp baking soda
-3/4 tsp salt
-2 tsp cinnamon
-3 late eggs
-1 1/2 cups oil
-1 cup packed light brown sugar
-1/2 white sugar
-2 tsp vanilla extract
-2 cups finely shredded zucchini
-1 cup chopped pecans or raisins, both or neither
MISE EN PLACE
-Prepare oven and cake pan.
-Mix together dry ingredients.
-In a large bowl, whisk together remaining ingredients.
-Stir flour mixture into the large bowl until combined. Do not over mix.
-Stir in pecans or golden raisins if using.
-Pour into Bundt pan or loaf pans if you prefer.
-Bake Bundt pan 48 to 52 minutes or until toothpick comes out clean. If using 2 loaf pans, bake for 35 minutes.
-Let cake cool in pan 10 minutes before turning out on cooling rack.
Enjoy! Now while warm or later if you can wait!
Ms. Nellie Chaisson usually had zucchini cake at her Demi Tasse parties. Always delicious! This is not specifically hers, but it’s a good try.
CHOCOLATE ZUCCHINI BREAD
Similar to above recipe
Chocoholic’s delight
INGREDIENTS
-2 cups grated zucchini
-4 cups flour
-1/2 cup cocoa
-1 1/2 cup sugar
-1/2 tsp baking powder
-1 tsp baking soda
-3/4 tsp salt
-1 tsp cinnamon
-1/2 tsp nutmeg
-1 1/2 cup oil
-3 eggs
-1 1/2 cups milk
-3 tsp vanilla extract
-1 cup miniature semi-sweet chocolate chips
MISE EN PLACE
-Heat oven to 350 degrees.
-Grease 2 (8x4) inch loaf pans*
-Grate zucchini.
-Combine flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg (if you are using) in a large bowl.
-In another bowl, combine zucchini with remaining ingredients, oil, eggs, milk, and vanilla extract, except chocolate chips, until well blended.
-Stir into dry ingredients until blended.
-Stir in chocolate chips.
-Pour into prepared pans.
-Bake until toothpick comes out clean, about 1 hour.
*If you do not own 8x4” pans, you can bake in one 9x13” pan. Will it still be called bread? I don’t know. I call it good.
All the zucchini recipes come from the Montana magazine delivered to Abbeville August 2002. What a mess I make when I am trying to find a recipe somewhere in a pile of magazines or pages of newsmaker in a basket. I go through cookbooks that have scraps of paper marking a recipe I want to look at again. I have two recipes taken inside cabinet doors: banana loaf and almond flavored bread pudding.
I have 42 recipe books spread across Louisiana and Mississippi. One of my favorites is “The Cake Mix Doctor.” I’ve made about 100 cake layers and many, many 9x13” cakes with the recipes. “The Chocolate Cake Mix Doctor” is another book that has several recipes with paper scraps marking their location. My favorite time in the kitchen was always baking. Rice cookbooks have a special section in my library.
Jusqu’a la semaine prochaine!