Recipe Printing Information

Thursday, August 25, 2011

Breakup Letter

Dear Martha Stewart,

Why-oh-why would you call for 10 eggs and 4 cups of cream if you knew it was going to be twice the amount needed for the recipe?  I am breaking up with you and going back to Betty Crocker.  


Hermity Katherine

Chocolate Zucchini Cake and Frosting Recipe

Thanks to the Mennonite Girls Can Cook and The Pioneer Woman we had the most fabulous cake after dinner tonight! No really, it is the best cake ever!
This cake has a fabulous consistency, to die for flavor and who would ever guess it was made from Zucchini!  Please check out their blog and the recipe!
I had to leave extra frosting for sampling:)

I didn't end up having chocolate chips so I decided to do a frosting instead.  I found this recipe on The Pioneer Woman's Website.  I didn't want a cream cheese or shortening based frosting so how about milk and flour! The result was terrific!
Printable Cake Recipe Click Here
The combination between the cake and frosting was perfect.  I am not a huge cake fan but this was terrific!  Now go find some zucchini and make yourself some!
Printable Frosting Recipe Click Here.

Tuesday, August 16, 2011

Zucchini Fritters

I found this recipe on the internet someplace at one of those big recipe databases.  In our quest for repeatable zucchini recipes, this one hit the jackpot.  The kids even liked it.  They dipped theirs in ranch dressing.

Click here for printable Recipe!

3 1/2 cups shredded zucchini  (if they are large and coarse, partially peel them and cut out big seeds)
1/2 teaspoon salt
4 eggs
1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/4 cup shredded parmesan cheese
1/2 pound mozzarella cheese, sliced
2 thinly sliced tomatoes
Olive oil and vegetable oil, mixed in equal portions, as needed in a large skillet for frying.

Oven 300 degrees.  Prepare large cookie sheet with a layer of paper towel in bottom.

Put shredded zucchini in a colander and sprinkle it with 1/2 teaspoon salt.  Let drain 15 minutes, then press well to remove excess moisture.

Meanwhile, in a large bowl, beat the eggs and buttermilk.  Add zucchini and stir well.  Add flour, baking soda, seasonings, and parmesan cheese.  Mix thoroughly.

Heat oil mixture over medium heat until oil is hot and shimmering.  Drop batter by 1/4 cups full into oil (an ice cream scoop works well).  Brown on one side, then turn to brown on other side. Make sure oil is not so hot that they burn on the outside without cooking through.  Place on paper toweled cookie sheet.  When all fritters are cooked and cookie sheet is full, cover each fritter with a correspondingly sized piece of sliced mozzarella. Place in oven for 10 minutes until cheese melts.
To serve, place a tomato slice on top of each fritter and give a pinch of coarse salt.