What a wonderful July—so many hours of sunshine! Writing this in early August so I’m hoping the summer weather continues over this month.
I would like to share my favourite zucchini bread with you. One year my husband planted three zucchini plants and I had zucchini coming out of my ears. I baked 75 loaves that year and of course they were for family, friends, neighbours and bake sales and meetings. It is so moist and delicious! Being a chocoholic, I love it.
CHOCOLATE ZUCCHINI LOAF CAKE
3 medium eggs
2 cups sugar
1 cup salad oil
2 (1 oz.) squares unsweetened chocolate, melted
1 tsp. vanilla
2 cups grated zucchini (unpeeled)
3 cups sifted all-purpose flour
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsps. baking powder
1 tsp. baking soda
1 cup coarsely chopped almonds
Beat eggs until lemon coloured. Beat in sugar and oil.
Stir melted chocolate into egg mixture along with vanilla and zucchini.
Sift the flour together with salt, cinnamon, baking powder and soda.
Stir into zucchini mixture with almonds; mix well.
Pour into two (9×5 inch) greased loaf pan.
Bake in moderate oven,350 deg. F about 50 to 60 minutes until bread tests done.
Cool in pans 15 minutes. Turn out on cake racks to finish cooling.
NOTE: These breads freeze well. Serve at room temperature with whipped cream cheese
flavoured with grated orange rind.
3 Tablespoons cocoa plus 2 Tbsp.oil = 1 oz. unsweetened choc.
AUTUMN PLUM TORTE
1/4 cup margarine
1 Tbsp. sugar
1/4 tsp. salt
2 eggs
1 cup flour 1
1 Tbsp. flour
dash of nutmeg
dash of cinnamon
1/2 cup Half and Half
10-12 Italian plums
1 cup sugar
Cream margarine with 1 tbsp. sugar.
Add salt and 1 egg yolk, mix well. Reserve egg white.
Add 1 cup flour; mix well.
Spread over bottom of 9 ” pie pan (sprayed with Pam)
Cut plums in half, place cut side up over crust.
Combine 1 cup sugar, 1 tbsp. flour, and spices.
Sprinkle over plums.
Beat 1 egg + egg white; add Half and Half.
Pour over plum mixture. Bake at 425 F for 10 minutes, then 350 F for 40-45 mins. until plums are brown and custard set.
BLUBERRY CREAM PIE
1 pkg. vanilla pudding
1 1/2 cups milk ,1/2 cup whipped cream
Make pudding as directed on box except use 1/1/2 milk.
Refrigerate until cold.
Fold in whipped cream; turn into baked pie shell.
2 cups blueberries fresh or frozen
1 Tbsp. cornstarch
2 Tbsp. sugar
1 Tbsp. lemon rind
1 Tbsp. lemon juice
1 pie shell (9 inch) baked
In sauce pan, place scant 1 cup blueberries.
Add combined cornstarch, sugar, lemon rind and lemon juice.
Cook over low heat mashing and stirring until mixture thickens and clears.
Add remaining blueberries. Cool slightly.
Carefully spoon over pudding. Chill and serve.
