Zucchini Bread

By elizabeth | Published: July 5, 2009
Zucchini Bread

Zucchini Bread

My parents have worked very hard over the years to create such a beautifully landscaped yard and vegetable garden.  Today we visited with my parents and toured their garden.  All of their plants were flourishing and many items were ready for harvest.  My mother and I took a few baskets down and started gathering several zucchini, yellow squash and cucumbers.

This was my first locally grown zucchini of the season, and I had zucchini bread on my mind.  I look forward to fresh zucchini bread every summer, and I freeze a loaf or two to enjoy during the winter months.  When baking this bread, your house is infused with the smell of warm cinnamon.  Delicious!

This recipe originated from my grandmother and was then passed down to my mother.  We grew up nibbling on this bread every chance we got.  Now my sister and I have been baking with the same recipe and still can’t get enough of the deliciously sweet and nutty bread.  We will continue to pass this on to our future generations.

Zucchini Bread:

  • 3 eggs
  • 2 c. brown sugar
  • 1 c. vegetable oil
  • 3 c. flour
  • 3 tsp cinnamon
  • 2 c. grated unpeeled zucchini
  • 1 c. chopped walnuts (pecans or favorite nut) – if you love nuts, add more
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 3 tsp pure vanilla extract

Directions:

Preheat oven 325˚ F

Beat eggs until foamy with electric mixer (or stand mixer).   Add sugar, oil and vanilla and beat 1 minute longer.  Stir in  the shredded zucchini.  In a separate bowl, mix the dry ingredients together.   Slowly add dry ingredients into wet ingredients, 1/2 c. at a time.  Mix well after each addition.  Add chopped nuts and mix.

Pour batter into two well greased and floured loaf pans.    Bake 1 hour.

This recipe can be baked in 24 muffin tins for individual servings.  Bake 15 -20 mintues less.

Yield: 2 loaves or 24 muffins.

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Lavender Lemon Cookies

By elizabeth | Published: July 4, 2009
Lavendar Cookies

Lavender Lemon Cookies

After tasting the Lavender shortbread cookies at Willowfield Lavender Farm, I fell in love with the floral flavor.  I tested my own take on this tasty treat, and decided to add some lemon and mint aromas. The balance of flavors and the shortbread crunch were savored with each bite.

These cookies make a delightful dessert and are great paired with your afternoon tea.

Lavender Lemon Cookies:

  • 1/2 c. unsalted butter, room temp.
  • 1/2 c. confectioners sugar, unsifted
  • 1 c. unbleached flour, unsifted
  • 1/8 tsp cinnamon
  • 1 1/2 tsp dried lavender blossoms
  • *1 tsp fresh spearmint leaves, finely chopped
  • 1 Tbsp lemon zest

Directions:

Preheat oven to 325˚F. Line baking sheet with aluminum foil and coat lightly with veg. oil spray.

Cream butter in stand mixer/electric mixer until light and fluffy. Stir in sugar, lavender, lemon zest, spearmint, and cinnamon.  Gradually work in the flour and blend until the mixture is crumbly.  Form small balls of dough in your hand, and then flatten with your palms.  Place on prepared baking sheet.

Bake 20-25 minutes, or until lightly golden around the edges.  Remove cookies from the baking sheet and place on rack to cool.

Yield: 1 dozen

*items from Midwest Vegetarian Garden

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Lavender Herb Bread

By elizabeth | Published: July 4, 2009
Lavendar Bread

Lavender Herb Bread

Lavendar Bread Close Up

Lavender Herb Dinner Rolls

My aunt and I visited the Willowfield Lavender Farm in Mooresville, IN this past weekend.  The rows of lavender blooming were beautiful, and smelled delicious.  The Lavender-Raspberry tea and Lavender cookies were heavenly and available for purchase.  I bought a few bags of dried lavender petals, and began brainstorming culinary ideas. (www.willowfieldlavender.com)

Incorporating other herbs from my garden with the dried lavender was the goal.  I decided to bake a loaf of Lavender Herb Bread.  This was my first time cooking with Lavender, and I was very satisfied with the sweet and savory flavors of this bread.   The bread was enjoyed the next morning toasted with an egg,  and for a tasty veggie sandwich at lunch.

Lavender Herb Bread:

  • 1 tsp dried lavender buds
  • *1 Tbsp fresh lemon thyme
  • *1/2 Tbsp fresh basil, finely chopped
  • *1/2 Tbsp fresh rosemary, finely chopped
  • 1 pk active dry yeast
  • 1/4 c. warm water
  • 1 c. low-fat cottage cheese
  • 1/4 c. honey
  • 2 Tbsp butter, room temp.
  • 1/4 Tbsp baking soda
  • 2 1/2 c. unbleached flour
  • 2 eggs, room temp.
  • extra butter for brushing

Directions:

In a small bowl, dissolve yeast in water. In a larger bowl (or stand mixer bowl), mix together the cottage cheese, honey, butter, herbs, baking soda and eggs.  Stir in the yeast mixture. Gradually add flour to form a stiff dough (1/2 cup at a time), beating well after each addition.  Cover with a towel and let dough rise about 1 hour or until doubled in bulk.

Stir the dough down with a spoon.  Place in a well-buttered 1 1/2 to 2 qt. casserole dish or ten individual pie tins (which make great dinner rolls).  Let dough rise again 30 to 40 minutes, or until doubled in bulk.

Bake at 350˚ F for one hour for a large loaf, 20 to 30 minutes for small loaves.  Remove from oven and turn onto a rack, brush the top(s) with soft butter and let cool.

Yield: 1 round loaf or 10 individual dinner rolls

*items from Midwest Vegetarian Garden

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Posted in Gardening, Herbs, Recipe, Seasonal Recipes | 1 Comment

Garlicky Swiss Chard

By elizabeth | Published: June 28, 2009
Garlicky Swiss Chard

Garlicky Swiss Chard

Sowing seeds, watching them sprout and nurturing their growth is a gratifying experience.  This week my grandmother harvested young garlic and baby swiss chard.  The flavors are a less potent version of the original.  I was given a bag full of goodies to experiment with.  I sampled a few grape tomatoes this week from the farmers market, and added them into the mix.  Usually I would add grape tomatoes from my garden, however, they are still green on the vine.  Sauté these items together and you have a simple, healthy and delicious recipe.

Garlicky Swiss Chard:

  • 2 bunches baby swiss chard
  • 3 cloves young garlic minced (or 1 full grown clove)
  • 1 Tbsp extra virgin olive oil
  • 6-8 grape tomatoes, halved
  • pinch of red pepper flakes
  • pinch of salt
  • few grinds of black pepper

Directions:

Heat oil in a pan over medium heat.  Add garlic and sauté for about 5 minutes to infuse the oil.  Add the baby swiss chard and allow it to wilt down.  Add the tomatoes and red pepper flakes, sauté additional 3 minutes.  Salt and pepper to taste.

Serves 2

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Posted in Gluten Free, Recipe, Seasonal Recipes, Vegan | 1 Comment

Rhubarb Strawberry Crisp

By elizabeth | Published: June 27, 2009
Rhubarb Strawberry Crisp

Rhubarb Strawberry Crisp

Spending time with family is high on my priority list.  I relish afternoon visits with my grandparents, touring their garden, listening to stories about our ancestors, and hoping to preserve our family genealogy for future generations.

This week’s harvest from my grandmother’s garden included rhubarb, which she was happy to share.  I immediately thought of making a Rhubarb Strawberry Crisp.  I had previously made this dish for Mother’s Day and everyone enjoyed it~ even the timid palates.

This recipe brings back memories of my youth,  savoring homemade rhubarb preserves and rhubarb pie on visits to my grandparents in northern Indiana.
Tart and tangy = tasty.

Rhubarb Strawberry Crisp:

  • 1 1/2 c. rhubarb, chopped
  • 2 1/2 c. strawberries, halved
  • 1 c. unbleached all purpose flour
  • 3/4 c. old fashion oats
  • 1 c. brown sugar, packed
  • 1/2 c. butter, melted
  • 1 tsp. cinnamon
  • 1 c. sugar
  • 2 Tbsp cornstarch
  • 1 c. water
  • 1 tsp vanilla extract

Directions:

Preheat oven to 350° F. In a large bowl, mix flour, oatmeal, brown sugar, butter and cinnamon together until crumbly. Spray a 9×9 pan or 10 ramekins (for individual servings) with non-stick cooking spray.  Press half of crumb mixture into bottom of baking pan, or evenly distribute half the mixture into the ramekins. Set aside remaining ingredients.

In a saucepan over medium heat, combine sugar, cornstarch, water and vanilla; whisk clumps out; cook until thick and clear, about 5 minutes. Set aside.

In a bowl, mix the rhubarb and strawberries together gently and place on top of crumb mixture in prepared pan. Pour liquid over fruit and top with remaining crumbs. Bake until crisp, about 1 hour for 9×9 baking pan or 35-40 minutes for individual ramekins.

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