Zucchini Muffins and a way to make them without eggs

Amanda Lindahl brought warm zucchini muffins to a meeting I attended recently. They were so good and that reminded me of this recipe from Judy Day (she got it from Elaine Sears). Judy is my mother’s neighbor and brought her some of these delecious muffins. She also shared the recipe that makes enough to either store in the freezer or to give away.

          Amanda just happened to be out of eggs so used a homemade egg substitutes when she made her muffins. Her substitute follows the recipe.

Zucchini Muffins   Makes 2 to 3 dozen muffins (number depends on size of muffin cups)

3 cup all-purpose flour (or use 1 cup whole wheat + 2 cups all-purpose)

1 teaspoon baking powder

1 teaspoon baking soda          

1 teaspoon salt

1 teaspoon ground cinnamon

2 cups granulated sugar

4 eggs*           

1 cup vegetable oil (canola)

2 cups grated zucchini – leave skin on; remove seeds if zucchini is large 

1/2 teaspoon vanilla

1 cup chopped walnuts, optional

1/2 cup raisins, optional (or use dried cranberries)

                              

1.  Preheat oven to 350°. Grease or spray muffin tins.

2.  Sift into a large bowl: flour, baking powder, soda, salt and cinnamon; combiline thoroughly.

3.  In another bowl, combine sugar and eggs; beat 2 minutes. Gradually add oil, zucchini, vanilla, chopped wlanuts and raisins if using.

4.  Fold the wet ingredients into the dry mixture and spoon into prepared muffin tins, filling about 2/3 full.

5.  Bake for 25 minutes or until muffins begin to pull away from the sides of the tins and a toothpick inserted in the center comes out clean.

Eggless Option—in place of eggs, use this substitute that will help bind the ingredients in baked goods:

For each egg, use  1 Tbsp. ground flax seed + 2 Tbsp. water (let stand 5 minutes; it will get gummy).

Or, try the recipe we have posted for Grand Prize Zucchini Bread.

Zucchini-Artichoke Salad

Yet another use for that prolific summer veggie!

     Normally I shy away from recipes with this many canned items but, for some reason, I was intrigued with this recipe that appeared in a 1991 summer edition of “Southern Living” magazine. A little different than the usual salad; I’ve been making it, at least once every summer, ever since. Be sure to allow enough time for the veggies to soak up the flavors of the dressing (salad needs to be refrigerated for at least 8 hours for the flavors to meld).

Zucchini-Artichoke Salad    Serves 12 to 14

1 (8 oz.) bottle Italian salad dressing

2 (0.4 oz.) envelopes ranch-style dressing mix

4 medium zucchini, sliced

2 (14 oz.) cans artichoke hearts (packed in liquid), drained & halved

1 (8 oz.) can whole mushrooms, drained (I prefer using fresh mushrooms and unless they are really small, I slice them)

1 (6 oz.) can pitted ripe olives, drained

1 (8 oz.) jar bamboo shoots, drained

1 (2 oz.) jar diced pimento, drained

Red or green leaf lettuce

1.     Combine Italian salad dressing and ranch dressing mix; stir in remaining ingredients except lettuce. 

2.     Cover and chill at least 8 hours. 

3.     Spoon into a lettuce-lined bowl using a slotted spoon.

Too Much Zucchini? Oven-fried Zucchini Spears

     If you’re faced with a bountiful crop of zucchini and already a bit weary of zucchini cake, muffins and bread, here’s a savory recipe that is a great accompaniment for lunch or dinner. Also, a nice snack or party offering.
     Clipped this recipe for oven-fried zucchini spears out of a magazine years ago and gave it a try. Barry and I were both quite pleased with the results. Crunchy on the outside, without the excess fat from frying, these spears are a tasty way to use up that excess garden produce.

Oven-fried Zucchini Spears 4 servings
About ¼ cup Italian bread crumbs (I just added some Italian seasoning to day old bread that I blended in the food processor)
About 1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon pepper
2 medium zucchini (about 12 oz.)
2 teaspoons vegetable oil (canola)
2 tablespoons water
Vegetable cooking spray

1.     Combine bread crumbs, Parmesan cheese, garlic powder, paprika, and pepper in a shallow dish; set aside.

2.     Cut each zucchini lengthwise into 4 pieces; cut each pieces in half crosswise. Place zucchini in a zip-lock plastic gas; add oil and water. Shake.

3.     Dredge zucchini in breadcrumb mixture, and place on a baking sheet coated with cooking spray.

4.     Bake at 475° for 10 minutes or until brown and tender.

Nutty Cracker Delights - Salty & Sweet

Needed a treat for an office party, so I made Twila Jackson’s Nutty Cracker Delights. These crispy, sweet yet salty, crackers are more like cookies and it’s hard to stop with one or two. That’s why I never make them unless they are to be shared with others (and it would be quite noticeable if the cookie tray was nearly empty when I arrived)!

     Twila shared this unusual recipe when I interviewed her for my newspaper column (Abilene Reflector-Chronicle, 2/23/10). This and more of her recipes are included in the annual Dickinson County “Home Cooking” cookbook sold at the Heritage Center. All proceeds from the booklets go to educational projects at the society; booklets may be purchased at the Dickinson County Historical Society, 412 S. Campbell Abilene, Ks. 67410;  Phone: 785-263-2681;  heritagecenterdk@sbcglobal.net  All editions of the booklet sell for $4.95 + tax; mail-order deliveries sell for $8.50. 

Nutty Cracker Delights

44 Club® crackers—I used one sleeve of crackers (46 per sleeve; 3 sleeves per box of crackers) Also tried the new multi-grain Club® crackers & they worked very well in this recipe – delicious!

½ cup butter (1 stick)

½ cup granulated sugar                                                                      

½ to 1 cup sliced almonds                 

1 teaspoon vanilla

1. Line jelly roll pan with foil. I used a “half” pan (13”x18”x1”); see layout below.

2. Place crackers on pan in a single layer with edges butted up against one another. 

3. Boil butter and sugar for 2 minutes. 

4. Stir butter, sugar, almonds and vanilla together and spread on crackers. (I used a large spoon to distribute dollops of the syrup mixture on  crackers; then spread it out with an offset spatula – seems kind of like a skimpy amount of syrup but just spread patiently! Not necessary to cover every piece of every cracker – the syrup spreads as it bakes)

5. Bake at 350° 10 to 12 minutes or until golden brown.

6. Cut crackers apart if necessary. Cool.

SPICY & SWEET – Strawberry & Jalapeño Jam . . over cream cheese

     According to the jar of Strawberry & Jalapeño Jam that was a wedding favor, “Love is sweet & spicy!” And, so is this jam that is tasty over cream cheese.

     Our cousin Tammi McMullen Wirsig mixed up batches of the jam and bottled them for her daughter Amanda’s wedding.

     The ingredient list is reproduced below as sent to me from Tammi. I have made a few standard adjustments to the directions but they are basically like those she also sent. Of course, instead of the standard jelly jar, Tammi utilized small favor-sized jars. Great idea for a wedding favor and a delicious take-home treat for guests!

Strawberry & Jalapeño Jam Makes 8 half pint jars of jam

5 cups chopped strawberries (I don't chop too finely; I like bits of fruit in my jelly/jam)

1 cup jalapeño peppers (I tossed mine in a food processor, seeds and all. I think it could have used a little more "heat", so I'd probably add more next time.)

1/4 cup lemon juice

1 (2 oz.) pkg. fruit pectin 

7 cups granulated sugar

1.  Place the strawberries, jalapeño peppers, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

2.  Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within ¼” of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

3.  Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, and then carefully lower the jars into the pot using a holder. Leave a 2” space between the jars. Pour in more boiling water if necessary until the water level is at least 1” above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

4.  Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

5.  To serve, spread over cream cheese; serve with crackers.

For more jelly making tips, check out our recipe for Crabapple Jelly.

Presidential hometown has historic recipes | CJOnline.com

Presidential hometown has historic recipes | CJOnline.com

    While looking for a totally unrelated topic (Mamie Eishenhower's sugar cookie recipe), I ran  across an article, written in 2002, by Lisa Sandmeyer (The Capital-Journal, Topeka). Click on the link above or peruse the copy I've pasted in below that includes recipes for The Kirby House's signature celery seed dressing + a recipe for scones &  devonshire cream.
Note: Although the restaurant has changed hands, limited copies of the The Kirby House Cookbook are still available; call 785-263-0300 (Daylight Donut Shop).

Presidential hometown has historic recipes

Posted: Wednesday, January 09, 2002

By By Lisa Sandmeyer
The Capital-Journal

Not long before Abilene became the home of the 34th president, banker Thomas Kirby built an elaborate 2 1/2-story home on 3rd Street in that city.

Today, the 1885 Italianate structure is the home of the Kirby House restaurant, which has just published a cookbook. It includes not only recipes, but a glimpse into how Victorian wives entertained and how they fed their families. We learn, for instance, that in Victorian times, condiments included mushroom and walnut catsup, flavored mustards and chutneys.

And the well-equipped hostess had an army of implements for the table, from knife rests for each place setting to butter dishes with ice trays underneath to keep the butter cool.

In the front of the book is the history of the home, and in the back is a list of the food products that first hit the store shelves in the 19th century, from carbonated soda to canned milk.

The restaurant is owned today by Vangie Henry, and the cookbook was compiled by Meta Newell West. The first recipe is for the Kirby House's signature salad dressing:

Celery Seed Dressing

2/3 cup granulated sugar

2 teaspoons salt

1 teaspoon celery seed

Scant teaspoon onion powder

2 teaspoons dry mustard

2/3 cup white distilled vinegar

2 cups vegetable oil

Mix sugar, salt, celery seed and onion powder in a mixing bowl. Using an electric mixer, slowly add half of the vinegar, mixing at a low speed until blended. Slowly add the remaining vinegar and then the oil. Blend on medium speed until creamy.

Store at room temperature.

Since January is Hot Tea Month, here's what "The Kirby House Cookbook" author might serve with hers:

Meta's Buttermilk Scones

2 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

Pinch salt

1/4 cup granulated sugar

1/2 cup cold butter, cut into small pieces

1/4 cup raisins, currants, or dried sweetened cranberries (optional)

3/4-1 cup buttermilk

Extra sugar for sprinkling

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper sprayed with non-stick pan coating.

In a medium bowl, stir the flour, cream of tartar, baking soda, salt and sugar together until well-blended. Using a pastry cutter or electric mixer, cut in the butter until the mixture is crumbly, then rub mixture with fingertips until it resembles coarse crumbs.

Stir in the dried fruit (if desired) and add the buttermilk, stirring just until the mixture is moist enough to cling together. Too much mixing or too much liquid will make the scones tough.

With floured hands, round the dough into a ball. On a lightly floured surface, pat the dough into a rectangle about 6 by 8 inches ( 1/2 inch thick). Cut the dough in three lengthwise strips, then cut each strip into six triangles.

Sprinkle the surface of each triangle with sugar and brush with butter, milk or cream, if desired.

Place triangles on parchment, leaving at least 1/2 inch between, and bake at 350 degrees for 15 to 20 minutes, or until nicely browned.

Meta would serve her scones with:

Devonshire-Style Cream

3 ounces cream cheese, softened

1 teaspoon granulated sugar

1 cup heavy whipping cream, at room temperature

Beat together the cream cheese and sugar with an electric mixer in a medium-size bowl on medium-high until mixture is light and fluffy.

Add the heavy cream; beat with mixer on high speed until stiff peaks form when beaters (turned off) are lifted from bowl.

Cover and refrigerate; will keep about a week.

Also try our Cran-Orange Scones. 

Strawberry Delight

     I first had this dessert at a Beta meeting years ago and thought it was yummy. Light cool, crunchy and filled with summertime strawberries, or it can even be made with frozen fruit. Raspberries can also be substituted if you’d prefer.

     Two warnings: 1) The filling has to be beaten with an electric mixer for up to 20 minutes, and then cream has to be whipped after that. So, a hand mixer just doesn’t cut it. Or, just use your hand mixer, burn out the motor and then you have a perfectly good excuse to buy a counterop stand mixer. 2) As I said, this recipe has been around for a long time—before everyone was worried about consuming raw eggs. So if that bothers you or if you are serving this to guests, I suggest you use pasteurized eggs.

Strawberry Delight  -- Yield: 9” springform pan or pie pan / cut 8 - 10  pieces or 9”x13” baking dish

Crust:

½ cup (1 stick) butter

1 cup all-purpose flour

¼ cup packed brown sugar

½ cup chopped pecans

Mix ingredients; put on jelly roll pan.  Stir now and then while baking for 15 minutes @ 359°

1.  Blend butter, flour and brown sugar. Add pecans. Mix until crumbly.

2.  Put mixture on a cookie sheet.

3.  Bake at 350º for 15 minutes or until lightly browned, stirring frequently. Cool slightly. Press1/3 to 1/2 of mixture in bottom of springform (pie pan or baking dish); reserve rest for topping.

The crust can be made ahead.

Filling:

2 cups sliced fresh strawberries or 1 lb. frozen strawberries, thawed or partially (preferably without added sugar or if sugar has been added, cut down sugar listed below) or use raspberries

(Optional—save a strawberry or two to slice for a garnish &/or make a strawberry fan)

2 egg whites

1 teaspoon to 1 tablespoon lemon juice (fresh is preferable)

1 cup granulated sugar

1 teaspoon vanilla

1/2 pint (1 cup) whipping cream

1.  Combine all ingredients, except cream, in mixing bowl and beat 20 minutes -- low at first, then high. Use a large bowl as the volume increases dramatically as it is beaten. In addition to being very fluffy, it will also turn pink in color. Hint: If your mixing bowl is thoroughly chilled, you may be able to achieve the desired results in less time (maybe even 10 to 15 minutes).

2.  Whip cream and fold into above mixture.

3.  Spread filling evenly over the top of crust; sprinkle with reserved topping.

4.  Freeze without covering. As soon as filling is hard, cover with freezer-proof wrap.

5.  Allow to partially thaw before serving.

6.  Garnish, if desired, with strawberry slices or strawberry fans.