Monday, September 29, 2014

Zucchini Cobbler

I get emailed this recipe every year from Taste of Home.  And every year, I read through the 87+ 4 and 5 star reviews and think "those people are crazy".  Zucchini doesn't taste like apples.

Well I had 8 summer squash plants in my garden this year, about 30 people coming over for dinner, and thought "why not?"
And... I was right.  Zucchini doesn't taste like apples.  Everyone who reviewed this recipe saying so has pretty much lost their marbles.

That being said, it was really good.  Warm and gooey, the softened squash took on a fantastic cinnamon flavor, and paired with a little crunch from the topping... it was delicious. 

Zucchini Cobbler
Recipe modified from Taste of Home

8 c. chopped seeded peeled zucchini (I didn't peel mine)
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

3 c. flour
1 1/2 c. sugar
1 c. cold butter, cubed
1 tsp. ground cinnamon

In a large saucepan, cook and stir zucchini and lemon juice for 15 minutes, or until tender.
Add sugar, cinnamon and nutmeg, and cook an additional minute.
Remove from heat.

For the crust, combine the flour and sugar in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir 1/2 c. mixture into zucchini.

Press half of remaining crust into the bottom of a 9x13" baking dish.
Pour zucchini over top.
Crumble remaining crust over zucchini.  
Top with additional cinnamon, if desired.

Bake at 375 for 45-50 minutes, or until golden and bubbly.

Monday, September 22, 2014

Canned Apples

Apple season is in full swing, and this is a perfect, SIMPLE recipe to enjoy them all year long.  These are great chopped up and added to oatmeal, drained for an apple pie or crisp, eaten right out of the jar, mashed up for a quick chunky apple sauce, etc.

Canned Apples
mason jars, lids and rings
Apples of choice (I like Romans for canning and baking, but you could use just about any)

In each quart mason jar put 2 Tbsp. sugar (more if you want a sweeter taste)
Pour about 1 c. boiling water into each jar and shake to dissolve sugar.
Peel core and chop apples (I like to use an apple wedger and peel off the skin).
Pour additional boiling water into jars until full, leaving headspace.
Remove air bubbles with plastic knife or spatula.
Wipe rims, and top with lids and rings.
Steam quarts for 25 minutes, pints for 20, in a hot water bath.
Remember to adjust for altitude - 35 minutes for quarts for Utah elevation.

Monday, September 15, 2014

Breakfast Stuffed Squash

A few posts back I shared this recipe.  It has quickly become a favorite of mine, and with all of the garden produce coming in I've moved on to this. 
You can use any summer squash, but I particularly love the presentation of the patty pan.

Breakfast Stuffed Squash
6 medium patty pan squash
1/2 lb. sausage
1/2 red onion, diced
1 clove garlic, minced
1 bell pepper, chopped
2 c. cooked cubed potatoes
1 1/2 c. swiss chard, chopped
1/2 c. shredded cheddar cheese
2 Tbsp. montreal steak seasoning
6 eggs

Hollow out squash and discard seeds and pulp.
Lay in a large baking dish and sprinkle with 1 Tbsp. steak seasoning.
Place in 400 degree oven while you prepare remaining ingredients.

Brown sausage and onion in a large skillet and cook thoroughly.
Add garlic, bell pepper, potatoes, chard, and additional 1 Tbsp. steak seasoning.
Remove squash bowls from oven and divide mixture among them.
Top each with cheddar cheese.
Crack an egg into each cavity.
Lightly season with salt and pepper.
Bake in 400 degree oven for 20 minutes, or until egg whites have set.