(Katie Brown’s Apple Brownies, Garden Fresh Basil Pesto, Chocolate Zucchini Cake, Orange “Compost” Bread, Tomato Basil Soup, Coco Farms Garden Fresh Salsa, Blueberry Bonanza Pie, Blueberry Muffins)
Eating at home is usually healthier and less expensive than dining out on the town. My favorite recipes are simple and don’t require a lot of ingredients. I have always been more of a baker, but gardening has increased my interest in cooking. Farm to fork is happening here.
Apples:
Katie Brown’s Apple Brownies
3 Eggs
1 3/4 Cups Sugar
1 Cup Vegetable Oil
1 Teaspoon Vanilla
2 Cups All Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Cups Diced Apples
Preheat oven to 350 degrees. In a large mixing bowl, beat the eggs and sugar until fluffy Add the oil and vanilla. Mix well. Sift dry ingredients and mix into the wet mixture. Stir in the apples. Pour batter into a greased 9×13 pan. Bake 45-50 minutes or until a toothpick inserted into the middle comes out clean.
Basil:
Garden Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup grated Romano or Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts (optional)
3 medium garlic cloves, minced
salt and freshly ground pepper to taste
If using nuts, pulse a few times in a food processor. Combine the basil in with the nuts. Pulse a few more times. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and pepper to taste. Makes 1 cup.
It’s delicious on sandwiches, with pasta, and even as a pizza sauce!
Zucchini:
When I’ve found I have an abundance of a certain type of produce, I have been known to send a group email plea out to members of my family. A couple of years ago, I made a request for zucchini recipe ideas to which one of my cousins replied, “Compost!” I admit, I do tire of eating zucchini much faster than homegrown tomatoes or potatoes, but I find zucchini easy to grow, and it is an early producer. I think finding a variety of ways to prepare zucchini can ease the monotony of eating it often. I have also grated zucchini and stuck it in the freezer for future use. I typically freeze it in 2 cup increments–can you say chocolate zucchini cake??? I will gladly eat that any time of the year, and I’m guessing my cousin would too!
Chocolate Zucchini Cake
1/4 cup butter or margarine, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk*
2 1/2 cups flour
1/4 cup cocoa
1 tsp soda
1/2 tsp baking powder
1/2 tsp each salt, cloves, and cinnamon
2 cups grated zucchini
1/4 cup chocolate chips
Cream together butter, oil and sugar. Add eggs, vanilla and sour milk. Beat well. Stir in dry ingredients. Mix well. Stir in zucchini. Put batter in greased 9×13″ baking pan. Sprinkle chocolate chips over the top. Bake at 325 degrees for 40-45 minutes or until tests done.
*To sour milk, put 1/2 TBSP vinegar in a 1/2 cup measure cup and fill to the top with milk. Let it sit for about 5 minutes to sour.
Orange “Compost” Bread
3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 tsp grated lemon peel
2 tsp grated orange peel
1/2 tsp orange extract
1/4 tsp vanilla
2 cups shredded unpeeled zucchini
2 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp baking soda
1/2 cup chopped walnuts
In a mixing bowl, combine eggs and oil. Add sugar. Mix well. Stir in lemon and orange peels, orange extract, and vanilla. Add zucchini. Mix well. Combine flour, baking powder, salt, ginger, and baking soda. Stir dry ingredients into zucchini mixture just until moistened. Fold in nuts.
Pour batter into four greased 5 3/4″ x 3″ x 2″ loaf pans. Bake at 350 degrees for 35-40 minutes or until golden brown and toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Tomatoes:
Tomato Basil Soup
3 cups peeled chopped tomatoes, fresh or canned
4 tsp sugar
1/2 cup butter
1 cup chopped onion
1 tsp fresh minced garlic (more if desired)
1/4 cup flour
1 1/2 tsp salt
6 cups milk
2 Tbsp chopped fresh basil or 2 tsp dried basil
Bring the tomatoes and sugar to a boil. Simmer 10-15 minutes. Meanwhile in a separate pot, heat the butter and saute the onions until tender. Blend in the flour, stirring constantly. Cook for one minute while continuing to stir. Gradually add the milk, stirring to keep the mixture smooth. Add the garlic and salt. Cook and stir until thickened. Add the hot tomatoes, stirring constantly. If desired, using a blender or stick blender, blend until smooth or desired consistency. Heat through. Season with salt and basil to your personal taste. Serve and enjoy!
Variations: Blend the tomatoes before heating or use tomato juice; Delete the flour for thinner soup; Use 1/2 cup flour for thicker soup.
Coco Farms Garden Fresh Salsa
8 cups tomatoes, peeled and chopped
1 medium-large onion, chopped
1 medium-large green pepper, chopped
3 jalapenos, chopped (remove seeds for mild salsa)
1 Tbsp salt
2 Tbsp white vinegar
Combine all ingredients in a large pot. Cook over medium heat. Boil 45 minutes, stirring occasionally. Store in the refrigerator.
Blueberries:
Blueberry Bonanza Pie
1 Recipe Mom’s Sapphire Pie Crust
8 cups blueberries
1/2 cup flour
1 cup sugar
2 Tbsp lemon juice
2 Tbsp melted butter
sugar for top
Crust: Prepare per instructions and chill before rolling. Recipe may be made in a food processor.
Filling: In a small bowl, mix together the flour and sugar. Pour over the blueberries in a large bowl, and mix together. Add the lemon juice and melted butter mixing to coat each berry.
Assembly: Pour the filling over the unbaked bottom crust. Place the top crust on top of the berries. I opted to do lattice work, but you can use the pattern of your choice. Just make sure to create vents. Dipping my finger in a small amount of water, I dampened the top crust slightly and sprinkled with sugar.
Baking: Place the pie in a 425 degree preheated oven. I recommend putting your pie pan on a cookie sheet to catch any filling that may bubble over the sides. Bake for 15 minutes. Reduce the heat to 350 degrees, and bake for another 40-50 minutes. Watch the crust edges and cover with foil if they are browning too quickly. Once the filling is bubbling and the pie crust is a nice golden brown, remove from the oven and let sit for an hour before serving.
Note: I used a deep 9 1/2 inch pie pan.
Blueberry Muffins
2 cups flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt
1 egg, slightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or thawed frozen blueberries
1 tsp vanilla
1/2 cup butter or margarine, melted
1/2 cup sugar
Grease the bottoms of 12 muffin pan cups and set aside. In a medium size bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. In a small bowl, mix the egg, vanilla, milk, and oil. Stir the blueberries into the flour mixture, and then make a well in the center using a spoon. Pour the egg mixture into the well. With a fork, stir gently just until the flour mixture is barely moistened. The batter will be lumpy. Gently spoon the mixture into the muffin cups filling 2/3 full. Bake at 400 degrees 20-22 minutes or until golden brown. Remove from pan. Dip the tops of the muffins in melted butter and then in the 1/2 cup of sugar. Serve warm.
Nice addition to your recipe collection is I don’t say so myself! LOL! Hope your readers enjoy making my pie crust! Love you, Mom
Sorry typo on last entry! should say “if I don’t say so myself”
Awesome and delicious recipes!