DAILY RECIPE JULY 31ST: SUE'S ZUCCHINI BREAD

Sue's Zucchini Bread

this bread will freeze well

Original Recipe Yield 2 loaves


Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

DAILY RECIPE JULY 3OTH: CHOCOLATE ESPRESSO CAKE

Chocolate Espresso Cake
Serves:
12
Bittersweet Chocolate, Dark Rum, Espresso Powder, Vanilla Extract,
Topping this chocolate espresso cake with raspberries is the perfect presentation.



12 servings





Ingredients
FOR THE CAKE: 9 ounces chopped bittersweet chocolate
1 cup (2 sticks) unsalted butter
2 tablespoons dark rum
1 tablespoon instant espresso powder
1 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup all-purpose flour

FOR THE GLAZE: 1 tablespoon dark rum
1 teaspoon instant espresso powder
1/2 cup whipping cream
1 tablespoon unsalted butter
6 ounces chopped bittersweet chocolate
2 tablespoons corn syrup
Preparation
1FOR CAKE: Preheat oven to 350ºF.

2Butter and flour 9-inch diameter nonstick cake pan. Melt chocolate and butter in heavy medium saucepan over low heat, strirring constantly until smooth. (Do not burn.) Stir rum and espresso powder in large bowl until espresso dissolves. Whisk sugar and eggs into espresso mixture to blend. Whisk in vanilla and salt. Stir in warm melted chocolate mixture, then flour.

3Transfer batter to prepared pan. Bake until cake just puffs in center, about 45 minutes. Cool in pan on rack, 15 minutes. Cake will deflate as it cools; guide edges into pan as it cools. Run small sharp knife around edges of cake. Turn cake out onto rack and cool completely.

4FOR GLAZE: Stir rum and espresso powder in small bowl until espresso dissolves. Bring cream and butter to boil in heavy small saucepan. Remove from heat, add chocolate and stir until smooth. Stir in rum mixture and corn syrup. Let glaze stand at room temperature until no longer hot, but still liquid.

5Place cake on 8-inch cardboard cake round. Set cake on rack over baking pan. Gradually pour glaze over cake, covering completely. Chill until glaze is set. Cake can be made 2 days ahead. Keep cake refrigerated.

DAILY RECIPE JULY 29TH: SLOW COOKER APPLE BUTTER

APPLE BUTTER IN THE SLOW COOKER


Prep Time:
30 MinCook Time:
11 Hrs Ready In:
11 Hrs 30 Min
Servings

Original Recipe Yield 4 pints
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
1.Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2.Cover and cook on high 1 hour.
3.Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4.Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5.Spoon the mixture into sterile containers, cover and refrigerate or freeze.

DAILY RECIPE JULY : BAKED MEXICAN SPAGHETTI

Welcome a fiesta of flavor in ordinary spaghetti!


Prep Time: 30 Min
Total Time: 30 Min
Makes: 8 servings

INGREDIENTS:
1 package (16 oz) spaghetti
2 tablespoons olive oil
1/2 cup chopped onion
1 medium red bell pepper, chopped
1 lb lean (at least 80%) ground beef
1/3 cup sugar
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 can (8 oz) Muir Glen® organic tomato sauce
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
Grated Parmesan cheese, if desired


DIRECTIONS:
1. Cook spaghetti as directed on package. Drain; cover to keep warm.
2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet. Add ground beef to same skillet; cook until thoroughly cooked, stirring frequently. Drain.
3. Add onion and bell pepper to ground beef; mix well. Add sugar, taco seasoning mix, tomatoes, tomato sauce, corn and mushrooms; mix well. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.

DAILY RECIPE: JULY 20TH: CHOCOLATE ESPRESSO CAKE

Chocolate Espresso Cake


Yield: 12 servings, one 10" cake

Cake
2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder, sifted
1 tablespoon finely ground coffee beans
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
2-1/3 cups granulated sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/4 cup milk
2 tablespoons instant coffee granules
1 cup strong brewed coffee, cooled to room temperature
6 ounces milk chocolate, finely chopped

Chocolate Glaze
5 ounces semisweet chocolate, chopped
1/2 cup whipping (35%) cream

Need: 10-inch cake pan, bottom lined with parchment or waxed paper, sides greased

Preheat oven to 350 F (180 C)

In a small bowl, combine flour, cocoa powder, ground coffee, baking soda, cinnamon, salt and baking powder, mixing well.

In a large bowl, using an electric mixer, beat together sugar and oil. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.

In a microwave-safe bowl, mix together milk and instant coffee. Microwave, uncovered, on High for 20 seconds, until just slightly warm. Mix until coffee is dissolved. Add to egg mixture, mixing well.

Stir in dry ingredients alternately with brewed coffee, making three additions of dry and two of coffee, mixing just until smooth.

Spread batter in prepared pan, smoothing top. Sprinkle chopped chocolate over batter. Lightly press chocolate into batter, but not too much or else it will all sink to bottom of pan. Bake in preheated oven for 50 to 60 minutes or until a tester inserted in center comes out clean and cake starts to pull away from sides of pan. Let cake cool in pan on a rack for 15 minutes.

Chocolate Glaze:
In a microwave-safe bowl, combine chocolate and cream. Microwave, uncovered, on Medium (50%) for 1 minute, stirring every 30 seconds, or until cream is hot and chocolate is starting to melt. Stir well until chocolate is melted and mixture is thick and smooth. If chocolate is not completely melted, return to microwave for another 10 to 20 seconds or until chocolate is soft and melted. Stir well. If glaze is very thin, let stand for a few minutes to thicken slightly.

Carefully invert cake onto a large plate. When cake is cool, pour glaze over top. Refrigerate until glaze is firm. This cake looks great garnished with a sprinkle of chocolate-covered espresso beans

DAILY RECIPE: JULY 16TH HOAGIE DIP

HOAGIE DIP





Prep Time:
15 MinReady In:
15 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 8 cups
Ingredients

1/2 pound cooked ham, thinly sliced 1/2 pound Genoa salami, thinly sliced 1 pound processed American cheese, sliced 2 cups mayonnaise 2 teaspoons dried oregano 1 onion, chopped 1/2 head iceberg lettuce, shredded 2 tomatoes, diced 1pk of pita bread cut into triangles for dipping


Directions
Tear the ham, salami and American cheese into small pieces. Place in a large bowl.
In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.
Before serving, mix in the lettuce and tomatoes. Serve with the PITA BREAD pieces Cut into triangles for dipping.

DAILY RECIPE: JULY10TH GRILLED FLANK STEAK WITH CUCUMBER-YOGURT SAUCE

Grilled Flank Steak with Cucumber-Yogurt Sauce



Since flank steak is relatively inexpensive, why not grill two at once? After a long soak in a bold, garlicky marinade, the first makes a great fast and easy meal, while the leftover steak is great in Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes, Grilled Steak and Arugula Salad with White Beans and Shiitake, and Red Onions Stuffed with Grilled Steak, Spinach, and Feta. This do-ahead sauce is an easy take on tzatziki, the Greek yogurt dip.
Serves four.


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flat-leaf parsley

mint

rosemary

more
garlic lemons soy sauce kosher salt black peppercorns olive oil flank steak English cucumbers plain yogurt cumin seeds cayenne For the flank steaks
1-1/2 cups coarsely chopped fresh flat-leaf parsley
1/3 cup coarsely chopped fresh mint
3 Tbs. coarsely chopped fresh rosemary
8 medium cloves garlic, peeled
1/4 cup fresh lemon juice (from 2 medium lemons)
1/4 cup soy sauce
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 flank steaks (about 3 lb. total), trimmed of excess fat

For the sauce
1 English cucumber (about 3/4 lb.)
Kosher salt
1 cup plain yogurt, preferably Greek
1 tsp. minced garlic
1 tsp. cumin seeds, toasted and lightly crushed with a mortar and pestle or spice grinder
1 tsp. finely grated lemon zest
1/2 tsp. fresh lemon juice
Pinch cayenne
1/2 Tbs. extra-virgin olive oil
Freshly ground black pepper


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Marinate the flank steaks
Set aside 2 Tbs. of the parsley. Combine the remaining parsley with the mint, rosemary, and garlic in a food processor and pulse until finely chopped. Add the lemon juice, soy sauce, 1 tsp. salt, and 1 tsp. pepper and process until smooth. With the motor running, add the olive oil in a thin stream.

Put the steaks in a nonreactive baking dish large enough to hold them both. Pour the marinade over them and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

Make the sauce

Cut the cucumber in half lengthwise and remove the seed core. Cut each half crosswise into 1/8-inch-thinck half moons and toss with 1/2 tsp. salt in a medium bowl. Let sit for 10 minutes to release excess liquid. Rinse, drain, and pat dry.

In a medium bowl, combine the cucumber with the yogurt, garlic, cumin, lemon zest and juice, and cayenne. Stir in the olive oil and the reserved chopped parsley, and season to taste with salt and pepper. Refrigerate until ready to use. (The sauce can be made up to a day ahead.)


Grill the steaks
Remove the steaks from the refrigerator 1 hour prior to cooking.

Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grates.

Remove the flank steak from the marinade, wipe off any excess, and season generously with salt and pepper. Grill the steaks, covered, until grill marks form and the steaks have a nice brown sear, 5 to 6 minutes. Flip the steaks and continue grilling until grill marks form on the other side and the steak is cooked to medium rare (an instant-read thermometer inserted in the thickest part of a steak should read 135°F), 3 to 5 minutes more. Let rest 10 to 15 minutes.

Cut the flank steak across the grain and serve with the cucumber-yogurt sauce on the side. Store the leftover steak in an airtight container and refrigerate for up to 4 days.

Serving Suggestions
Serve with grilled peppers, red onions, and portabello mushrooms, or in keeping with the flavors in the sauce,

DAILY RECIPE JULY 8TH: BOSTON BAKED BEANS

Boston Baked Beans

6 servings


Ingredients
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions
1.Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
2. In a crockpot
3.Arrange the beans in the crockpot, meanwhile in pan cook bacon and onion until cooked, mix with the beans in crockpot
4.In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the with a lid .
5.cook on low heat for 10 hours and add more liquid if necessary to prevent the beans from getting too dry.
6. last two hours take off the lid to thicken the beans