Homemade Hot Fudge Sauce

Today is Hot Fudge Sundae Day!  Here's a fabulous recipe that I found on the Brown Eyed Baker Blog.  How perfect would it be to package up a few jars of Homemade Hot Fudge for your friends or as a Hostess Gift at your next get-together.  She says, "Whether you pour gallons of this over your ice cream, eat it with a spoon, or package it up and give it to a friend, this hot fudge sauce will certainly make your world a better place."  I couldn't agree more.  Don't forget to check out Brown Eyed Baker's blog!  It's one of my new favorites!





Ingredients: Yield: A heaping 2 cups
Prep Time: 5 minutes | Cook Time: 10 minutes
2/3 cup heavy cream
½ cup light corn syrup
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 oz bittersweet chocolate, chopped, divided in half
2 tablespoons unsalted butter
1 teaspoon vanilla extract


Directions:
1. In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

2. Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.

Blueberry Hand Pies

If you've never had a fruit hand pie, you really should try one at least once.  This decadent recipe came from Grayberry Farm's Blog and was adapted from Everyday is a Party cookbook by Emeril Lagasse. Makes 12 pies. 

Ingredients:
1 cup sugar 
1/4 cup cornstarch 
1 cup water 
4 cups fresh blueberries, stemmed and rinsed 
1 tablespoon butter  

For the Pastry:
3 cups all-purpose flour 
1/2 cup granulated sugar 
3/4 teaspoon baking powder 
1 1/2 teaspoons salt 
6 tablespoons solid vegetable shortening 
1 large egg 
3/4 cup milk 
Shortening, for frying  

Directions:
In a large saucepan, over medium heat, combine the sugar and cornstarch. Mix until blended. Stir in the water and bring to a boil. Cook for 2 minutes or until thick and bubbly. Remove from the heat and pour over the blueberries. Add the butter and mix well. Cool completely. Sift the flour, 1/4 cup of the sugar, baking powder and salt into a large mixing bowl. Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal. In a small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms. Cover the ball of dough with plastic wrap and refrigerate for 30 minutes. 

Remove from the refrigerator and bring to room temperature. Divide the dough into 12 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the blueberry mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Preheat the oil to 360 degrees F. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Sprinkle with the remaining 1/4 cup of sugar. Serve each pie on a serving plate with a scoop of ice cream

Momma's Zucchini Bread

This afternoon I decided to bake some Zucchini Bread!  There's nothing like fresh Zucchini Bread topped with butter while it's still warm from the oven.  This is the recipe that my mom has been using ever since I was a kid.  I wouldn't ever use another recipe for traditional zucchini bread.  This one is far too yummy!

Ingredients:
Note: I use self-rising flour so I skip the 
baking power, baking soda, and salt.


3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups peeled, then grated zucchini
3 teaspoons of vanilla
3 cups of flour
1 teaspoon of salt (See Note)
1/4 tablespoon baking powder (See Note)
1 tablespoon baking soda (See Note)
3 teaspoons cinnamon (I use a bit extra)
1 cup walnuts, or your preference
2 greased 9x5x3 loaf pans


Directions: 
Preheat oven to 350 degrees.  Mix wet & dry ingredients separately.  Beat eggs just until frothy.  Add zucchini, oil, and vanilla.  Stir to incorporate.


Sift together dry ingredients in a separate bowl.  Add nuts to dry ingredients and stir.  Pour wet ingredients into the dry ingredient bowl.  Stir until just blended.

Pour batter into greased loaf pans.  Bake for 1 hour or until golden brown.  Insert a toothpick into the center.  If it comes out clean, the bread is done.  Serve while warm.  Enjoy!

Zucchini Lasagna

This is an approximate recipe for how I personally make Zucchini Lasagna; I don't measure my ingredients for lasagna.  I also don't make my own spaghetti sauce, but I like extra spices to it to give it more of a homemade taste.  You could certainly just use the sauce straight from the jar and eliminate all of the add-ins.


Ingredients: 
1 jar of your favorite Spaghetti Sauce 
2 lbs ground beef, browned (optional, I skip it)
1 small container of fresh mushrooms, chopped (I like Baby Bellas)
1 med to large white onion, chopped 
2 to 3 cloves garlic or to taste 
1 fresh basil leaf, chopped finely (optional) 
Couple leaves of fresh oregano, or to taste (optional) 
1 pint small-curd cottage cheese or ricotta  
1-8oz bag of shredded mozzarella (More if desired) 
2 medium size zucchini sliced into thin rounds 
Salt/Pepper, to taste 
Parmesan Cheese 
Butter

Garlic grater

Directions: Preheat oven to 400°F
Grate 1 clove of garlic or to taste.  I have a garlic grater (see picture to the right.)  It's my absolute favorite kitchen tool; I use it almost daily.  If you don't have one, a regular garlic press would work fine.  Saute mushrooms in butter and garlic until tender. If you choose to add ground beef, season with salt/pepper and garlic power to taste.  Cook on medium heat until no longer pink.  

Keep in mind the sauce already has garlic, basil, oregano, salt and pepper.  Add these ingredients slowly to taste.  I add a little extra, but that may be too much for you. 

In a large pot add the sauce, diced onions, mushrooms, browned ground beef (optional), and a good sized palm full of Parmesan cheese.  Stir.  Stir in the remaining grated garlic (to taste).  Add the additional basil and oregano a little at a time to taste, if desired.  Stir.  Simmer on med-low, stirring occasionally, until onions are tender and ingredients have incorporated.  

When I make this dish, I slice the Zucchini into rounds and boil them until slightly softened.  You could skip that step.  I have also made this with strips of Zucchini.  It's really up to your personal preference.  I find the rounds are easier to slice through, but the strips make the dish look more like traditional lasagna.  It's delicious either way.

Spray a casserole dish with cooking spray.  Spread a thin layer of sauce over the bottom.  
*Top with zucchini, a layer of sauce, sprinkle with Parmesan, a layer of ricotta, and a layer of mozzarella.  Repeat layers beginning with Zucchini except for the final layer of mozzarella. Bake at 400°F for 35-40 minutes or until bubbly.  Top with remaining layer of mozzarella bake for about 10-15 minutes or until golden brown.

Zucchini Lasagna (with Noodles)

from Martha Stewart

Ingredients:
Olive oil or Cooking Spray, for baking dish
8 oz reduced-fat cream cheese, room temperature
1 container (15 oz) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini (8 oz each), halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano
6 lasagna noodles, boiled
2 ounces shredded (1/2 cup) part-skim mozzarella cheese


Directions: 
Preheat oven to 425 degrees.
Lightly oil an 8" square baking dish; set aside.
In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. 
In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.  
Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. 
Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture.  Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, approx 30 to 35 minutes. Remove foil; sprinkle with mozzarella. Bake until golden brown, approx15 to 20 minutes more. Let stand 10 minutes before serving.  However, it's better if you bake the night before then reheat.

Zucchini Casserole

This is a recipe of my mom's.  I'm not sure where she got it, but it is delicious.  I haven't made it yet this season, so I don't have an actual picture of the finished dish.  The one to the left is close.

Ingredients:
2 lg Zucchini, chop in med-size chunks (or enough to fill casserole dish 1/2 way)
1 lg onion, diced
1-8oz can of cream of chicken soup
2 sleeves of Ritz crackers
2 sticks of butter
Salt/Pepper to taste

Directions:
Preheat oven to 350 degrees.
Boil peeled, chopped zucchini and onion until begins to soften. Drain well.  
Pour zucchini mixture into greased casserole dish. Stir in can of soup.  
(Note: I strain the chicken chunks out first, but that's optional.) 
Add salt and pepper to taste.  Stir well, and set aside.

In a pan, melt the sticks of butter on low/med heat.  Add Ritz crackers and toast.  Stir often or they will burn.  It doesn't take long for the crackers to toast.  Top zucchini mixture with the crackers.  Top casserole dish with aluminum foil so the crackers don't burn.

Bake casserole at 350 degrees for about 30 minutes or until bubbly.

Zucchini Tips

A bit about Zucchini: 
For those of you who were listening today, you heard me mention that zucchini is one of my favorite vegetables.  I did plant some in my small garden this year, but I've not harvested any yet.  The plants don't even have any blooms just yet.  Thankfully, a friend gave me three huge zucchinis, which means I've been experimenting with new recipes all week.  First for those of you who aren't familiar with zucchini, here's some tips.  I'm still working on posting the recipes.


Zucchini and Summer Squash Basics
Zucchini is simply an elongated, cylindrical, usually green variety of summer squash.  Zucchini and other summer squash are in season during the summer, peaking at the end.


What to Look For: Look for zucchini and summer squash that are firm and heavy for their size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.  The larger the zucchini the larger the seeds; seeds tend to be harder to eat when the zucchini is large.  Personally, I use medium size zucchinis for grilling, baking dishes where I will be using thinly sliced rounds.  I use the large zucchinis for recipes that I will be dicing or grating and avoid the large seeds.


How to Store: Do not wash until ready to use.  If the zucchini has been uncut, it will be fine sitting on the counter.  If you have cut the zucchini, refrigerate in a plastic bag for up to four days.  

Blueberry Breakfast Casserole

Recipe from Florida Monthly

Ingredients:
2 cups fresh blueberries, rinsed & dried
8 large eggs, beaten
1⁄4 cup maple syrup
1 loaf of your favorite bread
1½ cups low fat milk
4 oz low-fat cream cheese, cold (so it can be cubed)
1⁄4 cup butter, melted
Cooking pan spray

Directions:
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Cut cream cheese into small cubes.
Lightly spray a 9x9x2-inch baking dish. Place half of the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries.
In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread.
Cover casserole with foil and bake for around 45 minutes. Insert a tooth pick in the center of the casserole, and if the toothpick comes out clean, remove the foil so the casserole can brown on top. Let cool slightly and serve warm with extra maple syrup on the side.