Tuesday, July 13, 2010

Social Treats

This past weekend we hosted our annual Ice Cream Social for the CSA members. It was a great afternoon with agreeable weather, fun visitors and plenty of good food. We also had lots of requests for recipes so here are the most requested of the foods served at the event:

Chocolate Zucchini Birthday Cake

2-3c. grated zucchini
2 c. flour
1 ½ c. sugar
1 tsp salt
½ c. oil
1 ½ tsp baking soda
1/3 c. cocoa
2 tsp vanilla

Mix all ingredients together, pour into greased & floured 9 x 13” pan. Bake at 350° for 35 minutes.

When cool, frost with Hershey’s Cocoa Frosting
1 stick butter
2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla

In a medium mixer bowl melt butter, add cocoa and stir until combined. Alternating between powdered sugar and milk, add to cocoa and butter, mixing between. When thoroughly combined, beat in vanilla.
Makes +/- 2 cups.

BGF Chocolate Ice Cream

5 (1 oz) squares unsweetened baking chocolate, melted
1 (14oz ) can sweetened condensed milk (not evaporated milk)
2 tsp vanilla extract
1 tsp instant coffee granules
2 c. half and half
2 c. whipping cream

In a large mixer bowl, beat chocolate, condensed milk, vanilla and coffee granules until coffee is dissolved. Stir in half and half and whipping cream.
Pour into ice cream freezer and freeze according to manufacturer's instructions.
Makes about 1 1/2 quarts.
Recipe adapted from : Great American Favorite Brand Name Cookbook

BGF Zucchini Bread

3 eggs                                         1 tsp soda
3 c. sugar                                    1 tsp baking powder
1 tbs vanilla                                 1 tsp salt
3 c. flour                                     3 tsp cinnamon
2 1/2 c. grated zucchini                1/2 tsp nutmeg
1 c. oil                                         1/2 c. dried cranberries (optional)
                                                    1 tbs fresh grated ginger (optional)

Combine eggs, sugar and vanilla. Beat until light and fluffy. Combine flour, soda, baking powder, salt, cinnamon and nutmeg. Add to egg mixture. Then add zucchini, oil, cranberries and ginger. Mix well. Put into 2 greased loaf pans. Bake at 350° for 1 hour.

Rosemary Butter Cookies

1 c. butter
1 1/2 c. sugar
2 large eggs
2 1/2 c. flour
2 tsp cream of tartar
1/2 tsp salt
2 tsp minced fresh rosemary (for more herb flavor, grind rosemary with some of the sugar)

Beat butter at medium speed until creamy. Gradually add sugar, beating well. Add eggs one at a time, beating until blended.
Combine flour, cream of tartar and salt, gradually add to butter mixture. Beat at low speed until blended.
Stir in rosemary (or rosemary sugar mixture).
Shape dough into 2 (10-inch) logs; wrap each log in wax paper & chill at least 2 hrs.
Unwrap dough, cut each log into 1/2" slices and place on lightly greased baking sheets.
Bake at 350° for 10 minutes. Remove to wire rack to cool. Yield 3 1/2 dozen.

Recipe source: Gloria Beebout (BlueMom)

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