Our garden overfloweth . . .

I have a love-hate relationship with this time of year. . .

My husband loves to plant a garden and I do love the vegetables, but  why, oh why, do they all have to come at the same time!   I have made 10 loaves of zucchini bread, 5 casseroles (in the freezer), sliced zucchini for soup later and froze bags of shredded zucchini for more bread. 

Now, here come the cucumbers!  I really must find an easy pickle recipe before they take over my kitchen. 

I am about to start frying green tomatoes because there are so many on the vine that if they all start ripening at the same time I will have to give them away.  (I don’t mind sharing our bounty, but I LOVE tomatoes.)

And figs – I don’t even want to go there.  Our tree is heavy with half-ripe figs and we don’t even like them.  Now those, I would happily give to a new home.

We do love this zucchini bread recipe though so I thought I’d share it.  It makes 2 loves and freezes well.

Zucchini Bread

3 eggs
2 cups sugar
1 cup oil
1 tsp. each baking soda, baking powder, cinnamon, salt
3 cups flour
3 cups grated zucchini
1 tsp. vanilla
1 cup coconut
1 cup chopped nuts (optional)

Preheat oven to 350.   Spray two 5 x 8 loaf pans with cooking spray.  Beat together eggs, sugar and oil.   Sift together baking soda, baking powder, salt, cinnamon and flour.  Mix flour mixture together with egg mixture and add zucchini, vanilla, coconut (and nuts).  Mix well.   Bake for 1 hour. 
(I mix all of this by hand.)

Pecan Pie

 

PECAN PIE

1/3 cup butter, melted
1 cup dark brown sugar
1 cup light corn syrup
3 eggs
1 tsp. vanilla
dash salt
1 heaping cup of chopped pecans
pecan halves for top decoration (optional)

Combine all ingredients and pour into unbaked pie shell.  Decorate with pecans, if desired.   Bake at 350 degrees for 45 to 50 minutes.  

(I have recently learned a little tip.  If you have an instant read thermometer, check the center of the pie after baking the suggested time.  The pie is done when the center reads 200 degrees.)

Come on down and we’ll save you a piece – but you better hurry!

Cheesy Okra Fritters

I tried a new recipe today and I think it is a great alternative to plain ol’ fried okra.   Hope you like it too.

Cheesy Okra Fritters

1 cup canola oil
1/2 cup flour
2 cups coarsely chopped okra
1/2 small onion, diced
1 egg
1/4 cup buttermilk
1 cup shredded cheese
1/4 tsp. cayenne (optional)
salt and pepper

Heat oil in large skillet over medium heat.  In a large bowl, combine the flour, okra, onion and cayenne and toss to coat.  In a smaller bowl, whisk the egg and buttermilk together.  Add the buttermilk mixture to the okra, stirring to combine.  Add the cheese and stir again until fully incorporated.  Salt and pepper conservatively.

Working in batches, drop batter in small mounds into the oil.  (I used a small ice cream scoop.)  Using a spatula, gently press each mound until slightly flattened.  Fry the fritters until golden, about 4 minutes per side, flipping once.  Drain on paper towel and sprinkle with salt.

(I made 15 with this recipe.)

 

Pecan Pie Muffins

I love recipes that don’t require a lot of “equipment”.   For this one, all you need is the bowl, a few measuring cups and a spoon (and, of course, the muffin tins).

Melt the butter in the bowl that you will mix everything in and then just add all of the ingredients.  If you have three mini-muffin tin pans, you can do them all at once and, from start to finish, you have 3 dozen little muffins in less than 25 minutes.

PECAN PIE MUFFINS

2/3 cup butter or margarine, melted
1 cup light brown sugar
1/2 cup flour
2 eggs
1/2 tsp. vanilla
1 cup of finely chopped pecans

Preheat oven to 350 degrees.  Mix all ingredients with a wooden spoon.  Pour into greased muffin tins, filling 2/3 full.  Bake for 12 to 15 minutes.   Makes 3 dozen mini muffins.

  I would try to get a better picture of the baked muffins, but they are gone already!!

Overnight Coffee Cake

We had guests last night so I made this Overnight Coffee Cake to have ready when everyone got up.   The recipe calls for frozen bread dough and then it rises while you are sleeping; ready to bake when you are awake!  Couldn’t be easier.

Ready to rise . . .

 

Looks like this in the morning . . .

and this when it comes out . . .

Overnight Coffee Cake

1 pkg. frozen cloverleaf roll dough (about 25 rolls)
1 small pkg. vanilla pudding mix (not instant)
1/2 cup brown sugar
1/2 cup pecans, chopped and/or 1/2 cup raisins
1 stick butter, melted
cinnamon

Separate frozen dough into pieces.  Combine dry pudding mix with brown sugar, cinnamon, pecans and/or raisins.  Sprinkle some pecans and/or raisins in bottom of pan.  Place half of frozen dough pieces in a well-buttered bundt pan.  Pour half of melted butter over dough and sprinkle with half of pudding mixture.  Repeat layer.  Leave cake pan out overnight; the dough rises beautifully by morning.   Bake at 350 for 30 minutes.  Invert on serving plate to serve.   Sticky – but good!

(Note:  I have had trouble finding frozen cloverleaf rolls lately.  You can use the frozen dinner rolls, but only use about 22 of them.  I cut them while frozen into 2 pieces.  I cover the frozen cake with a piece of plastic wrap or wax paper, sprayed with Pam, while it is on the counter overnight.)

A Different Brownie Recipe

Coffee and Cookie Brownies

The bottom layer is sugar cookie dough . . .

then you prepare brownies (from mix), add coffee instead of water, and put that on top of the sugar cookie layer.

Bake and enjoy. . .

1 16.6 to 18 oz. pkg. refrigerated sugar cookie dough

2 eggs slightly beaten

1 19.5 oz. pkg. milk chocolate brownie mix

1/2 cup cooking oil

1/3 cup coffee liquer or cooled strong coffee

1 cup semisweet chocolate pieces

Preheat oven to 350 degrees. Press sugar cookie dough into bottom of a 9 x 13 pan; set aside. In a large bowl combine the eggs, brownie mix, cooking oil and coffee. Mix just until combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces. Bake for 40 minutes or until edges are set. Cool in pan on wire rack. Cut in bars to serve. Makes 24 brownies.