Community Kitchen

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I hope you all enjoyed the great summer weather.  Now, fall is upon us and we can all feel the crisp Autumn air and hopefully look forward to some Indian Summer.

CARROT PUDDING
I thought you may want to try this carrot pudding for your Thanksgiving dinner.  It’s been a favourite at our table for the past few years. It’s delicious!

Put in Cuisinart:
2 lbs. carrots cut into small pieces
1/2 cup margarine
3 eggs

Puree the above and add:
3/4 cup brown sugar
1/4 cup flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda

Put in greased baking dish uncovered and bake at 350 degree oven for one hour

BAKED ZUCCHINI STICKS
1 pouch Shake’N Bake extra Crispy Original Coating Mix
1 Tbsp. minced fresh parsley
1 egg
1 Tbsp. water
4 zucchini, cut crosswise in half, then quartered lenthwise
1/4 cup refrigerated Ranch Dressing

Heat oven to 400 degree.
Mix coating mix and parsley on plate. Beat egg and water in shallow dish with fork until well blended.
Dip zucchini sticks in egg, then in coating mixture, turning until evenly coated.
Place in single layer on baking sheet sprayed with cooking spray.
Bake 20 min. or until crisp tender and golden brown.
Serve with dressing.       Makes 8 servings.

BLUEBERRY and WHITE CHOCOLATE CHUNK SCONES
3 cups flour
1/4 cup plus 2 Tbsp. Sugar in the Raw.(Turbinado Style Golden Sugar) divided
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup cold unsalted butter, cut in small pieces
3/4 cup plus 2 Tbsp. milk, divided
1 egg beaten
1 Tbsp. lemon zest
1 cup blueberries
1 pkg.(6 squares) Baker’s white chocolate, chopped

Heat oven to 375 degree F.
Mix flour, 1/4 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.  Add 3/4 cup milk, egg and zest, stir just until mixture forms dough.  Stir in blueberries and chocolate.
Divide Dough in half.  On lightly floured surface, pat half into 7-inch rounds.  Cut each round into 8 wedges.  Place on baking sheet.  Brush with remaining milk.  Sprinnkle with remaining sugar.
Bake 25 min. or until golden brown

Note:  Serve warm or at room temperature.

CHOCOLATE CHIP ZUCCHINI LOAF
1 egg
1/2 cup Miracle Whip Dressing
1 -1/2 cups grated zucchini
1-1/2 cups flour
1 cup sugar
1/2 cups semi sweet chocolate chips
1-1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt

Heat oven to 350 degree F.
Beat egg and dressing in large bowl with whisk until well blended, stir in zucchini.  Mix remaining ingredients in separate bowl. Add to zucchini mixture, stir just until moistened.
Pour into 8 x 4 inch loaf pan sprayed with cooking spray.
Bake 50 min. or until toothpick inserted in center comes out clean.  Cool in pan 10 min.
Remove from pan to wire rack.  Cool completely.    Makes 16 servings.

HAPPY THANKSGIVING!