Oh Zuchinni

This is the vegetable we love to hate.
Zucchini. 
The name itself doesn't exactly conjure up visions of sugar plums.
 In fact Zucchini sounds rather like an unappetizing slaw of some sort
 that must surely be served in a bowl and probably cold.
 Just seeing one of the green beasts laying around the counter in my kitchen
 has long been known to instantly incite a stampede of panicked diners out of my kitchen.
.
 

Zucchini. The Vege we love to hate.

 "Don't even think of it!  Not gonna eat it."
Starts the exodus and the doubt in their minds.

There is no doubt in my mind that unbeknownst to them, I have been putting Zucchini in almost everything they have eaten for many years.
The mistake I continue to make is letting them see the green beast before they eat.
Out of sight, out of mind.





This fall I'm keeping them on the deck outside until I manage to grate, chop, stuff, slice and cook with
 this years supply.
I learned the first year I planted Zucchini many moons ago that as few as 2 plants would provide all the Zucchini  one household could desire!
Needless to say I only made that mistake once. 
I had ambitiously planted 7  plants the first year I grew Zucchini!!
Although my neighbors were all friendly folk  there did come a time when they each and all finally
 refused to accept any more Zucchini please and thank you.
That fall I canned at least 100 pints of Zucchini Bread and Butter Pickles.
 I followed a recipe for cucumbers and put Zucchini in the cukes place. They were delicious. (for several years)
They were in addition to the loaves, the muffins, the meatballs, the freezer bags of grated Zucchini and the  fresh stir fryers that I picked (or received) small and kept aside.

Over the last few Falls I have been the lucky recipient of the results of an over planted Zucchini bed.
Because I have not had a garden of my own for several years now
 I was willing and able to use the Zucchini that came my way.
There did come a time however when I finally had to say
 No more Zucchini coming my way!"

                                    Chocolate Zucchini Loaf
                                         in Muffin Tins for everybody!
This is a delicious, moist, mix that can be baked in a loaf pan or as I prefer in Muffin Tins.
The 2 cups of Zucchini hidden within is absolutely certain to fool even the most seasoned of pick eaters.
 In fact, last night I served these warm Chocolate Zucchini Muffins to my youngest Son, 
who hasn't knowingly put a vegetable past his lips in almost 19 years! 
 After watching the other 4 diners gobble down the chocolate muffins, he finally indulged himself.
I asked him how he enjoyed it and he confessed that it wasn't bad and then
he had a second. 
The Zucchini inclusion is just wisely and respectfully not discussed. 

Here is the RECIPE

9 Tbsp. Margerine
2 Cups Sugar                                      combine and beat till smooth
3 Eggs
1/2 Cup Milk

3 Tbsp. Oil                                            Add to above and Stir
2 Tsp. Vanilla

2 3/4 Cup Flour
9 Tbsp. Cocoa
2 1/2 Tsp. Baking Powder                      Sift together and add to above
1 1/2 Tsp. Baking Soda                           alternating with grated Zucchini
1/4 Tsp. Salt
 

2 Cups Grated Zucchini                           Stir only until mixed well.


   Bake in Muffin Tins at 350 for approx. 18-20 min  Makes about 15 medium size Muffins.
    Bake in Grease Loaf Pan at 350 for approx. 50-55 min.  Makes 2 small loaves.


              Meatballs and Zucchini
             If the timing be right I find the process of making meatballs to be very therapeutic!?
              Have I lost my marbles?

             These meatballs are readily consumed and enjoyed by everyone who eats them.
             Happily that includes the 19 year old who continues to think ner' a Vege has passed his lips.

                                           Grated Zucchini in MEATBALLS or MEATLOAF
                                             is a great way to add moisture to a lean ground beef.                                            Simply ad a cup of grated Zucchini to your favorite recipe.

                      After an evening spent preparing, baking and finally freezer bags of Meatballs
                      I fancy the following as an easy, quick, crock pot comfort food. 
                      Served on a bed of Basmati rice or slopped inside of Sub buns and topped with  
                      grated cheese these Meatballs have proven to be a crowd pleaser..
                     
                      As easy as 1-2-3
                Combine equal parts of KETCHUP and GRAPE JELLY in a saucepan.
                        Bring gently to a boil while stirring continuously.
                         Let boil for 30 seconds and remove from heat. 
                Put fresh or frozen meatballs into pot,  pour hot sauce over meatballs.
                       Cover and cook on medium heat or in Crock Pot for about 1 hour. 
                Stir occasionally and add water or lemon juice or Orange Juice if sauce gets too thick. 

                       No mistakes in the recipe. Nope it is that easy. 
                       You can add pizza sauce, chili sauce and lemon juice to taste. 

                 

Cream Puff Crazed

 There are a few tidbits that I render so darn good that they should be considered dangerous and
only offered for consumption in and from your own kitchen, but once annually.

Fresh Cream Puff with Bananas

 I consider Homemade CREAM PUFFS to be a few of those things..
Very few people know that I lack the ability to spend the evening alone, in a house with a container of Mini M&M Cream Puffs in the freezer
without succumbing to the temptation to eat the entire lot of them myself.

Oh I am well aware of the self induced, nauseated feeling that accompanies the consumption of countless Cream Puffs but have none the less participated in preserving this particularly putrid behavior on more than one occasion.

I honed a taste for the sweeter side of life when I was quite young.

My Mom has always been a master Dessert maker. Layer upon layer of visually stunning squares, homemade cinnamon buns and deep fried doughnuts served to sweeten my tooth and the memories of my childhood. Nothing beat arriving home to the sweet smell of Mom and the aroma of one of her specialties wafting from the kitchen, except to have arrived just in time for a fresh serving of the same.

 Although her products are all purchased lo-cally and manufactured right in her home there are no misconceptions over the lacking low- cal count in her finished products. No holds barred. No product banned.
These are homemade goodies born from the love of a Mother and begun in a bowl full of the love of baking. Blended from a mix of sugar,  flour, eggs and butter with a dollop of cream cheese and/or of course whip cream the concoctions were then baked into the many comfort foods of my childhood.


  I do love to bake myself but I am also certain that there are many years yet to come before the day arrives that I am finally asked to bring the dessert for dinner! My Moms desserts continue to reign supreme, garnering the natterings of many a family get together.  I couldn't be fuller, happier or more thrilled about it all. I really do savor the memory of every tasty moment.

Fresh Cream Puff with Raspberry Sauce

  I want one now! A fresh Cream Puff stuffed with real whip cream and dusted with powdered sugar  served with warmed Raspberries and a piping hot, fresh cup of coffee to which just the right amount of Creemo has been added...OMG

Hmmm I pondered but for a moment.
That's what I'll make to take. I had a dinner date that evening with friends to which I had been invited to bring the dessert!
 Funny how the minds world works..Blog and ye shall find?!!

(Cream Puffs do travel well and set up swiftly.)

Cream Puffs to go

I bake my Cream Puffs and set to cool before slicing open the tops. I like to leave a bit of the lid attached to the cream puff itself allowing  the lid to stand open once I have stuffed the center.
Others prefer to slice the lid right of the top and then gently set it back down on the top of a stuffed Puff.
Once cooled I remove any excess dough from inside and finally place the little puffs in a foil lined container to go. Pack in single layers. Cover and refrigerate for later use.
That's it , the hardest part is done.

I then beat or blend together the Cream Puff stuffing (real whipped cream)to be used in the shells. Once cooled it can be spooned into small or medium freezer bags or a pastry bag and stored in the fridge. The bag is easily and safely carted about and the corner can be snipped off to squeeze the content directly and evenly into the Cream Puff Cups when the time come and the need arises.

  I keep Icing Sugar in an old shakable spice bottle with lid that also travels well.
 A bag of Bananas, A Pineapple, fresh or frozen Berries, nuts, coconut or dessert sauce in a squeeze bottle all travel well and are instant, economical and effective ways to add the Wow to your Cream Puffs.
These really are best eaten not long after being prepared but once stuffed, the Cream Puffs can be individually fresh frozen and then stored in freezer bags in the freezer.
Now that you are aware of my relationship with this particular frozen food you will understand why I no longer partake in the freezing of Cream Puffs in my home!
See recipe below

I love the dessert design-ability of these little Puff cups but the value they have as appealing Appetizers should not be overlooked. These little cups are also just fabulous stuffed with a Crab Dip!
                 Wow the ones you love at your next gathering 
           with your own homemade  Cream Puffs!

Cream Puff Recipe

1/4  Cup Butter      Combine water and Butter and on medium heat, bring to a full rolling boil.
1  Cup Water         Remove from heat


1 Cup Flour           Beat in flour and salt until mixture begins to leaves the sides   
1/4 Tsp. Salt           and form a ball.  

4 Eggs                    Beat in eggs one at a time.

Drop by teaspoon onto baking tray and bake at 425 degrees for about 20 minutes or until tops are a golden brown. Remove from oven and cool on rack before slicing open tops.

 The cakes do puff a bit when they bake but they do not spread out on the tray an awful lot so they can be baked a bit closer together than a cookie which tends to spread out more.
 That's it. That's how simply this fussing is done.                 
 

Raw Cream Puffs

Baked Cream Puffs

 This may be a good time to spread a little love across your apron and your chin by way of a little strategically placed icing sugar.  People who have not made Cream Puffs seem to have the impression that making cream puffs are a lot of work. In the name of honoring this myth I indulge in the tradition of sprinkling icing sugar on self before serving!

Filling

1-2 tsp.  Instant Pudding. 
Vanilla is typical but any flavor of your fancy will works. Mmm try Chocolate or Butterscotch.
2 Cups Heavy Cream  
Combine pudding and cream and beat with electric beater for 2 min. Refrigerate for several hours. Scoop into Pastry Bag or plastic baggy for storage and later use. Squeeze content out of corner of cut bag,
evenly into the Cream Puffs.

Fresh Cream Puffs and Bananas

Serve up your Cream Puffs on a pretty plate stuffed with Vanilla Cream and serve with half a sliced Banana and a shake of powdered sugar.
  Mmmmm, doesn't it look delightful?

Fresh Cream Puffs with Raspberries

 





Serve them with warmed Raspberries
and Coffee after breakfast in the Sun

The Cream Puffs and the great company was enjoyed by everyone.

   Indulge yourself and enjoy today!

Make your own Instant Pudding Mix Click Here