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Squashed Again... - Jamieson Cobleigh

About Squashed Again...

Previous Entry Squashed Again... Jun. 23rd, 2004 @ 09:59 am Next Entry
When reveilles and I went to our pick up our farm share yesterday, we received 3 summer squash as part of the share. This means squash season has begun. The problem with squash season is that it runs until the farm share ends in October. As much as I like squash, the last time I did the farm share I ran out of ideas so I made a Chocolate Zucchini Cake.

We also picked strawberries yesterday, so I used the food processor and ice cream maker we got at reveilles' bridal shower to make Strawberry Sorbet. It turned out really well.

  • Chocolate Zucchini Cake
    makes one 9 by 12-inch cake

    • 1/2 cup butter
    • 1/2 cup vegetable oil
    • 1 3/4 cups sugar
    • 2 eggs, beaten
    • 1 teaspoon vanilla
    • 1/2 cup sour milk (mix 1 teaspoon lemon juice with the milk and let stand 5 minutes)
    • 2 1/2 cups unsifted flour
    • 4 tablespoons cocoa
    • 1/2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon ground clove
    • 2 cups finely chopped zucchini (no seeds - with or without peel)
    • 1/2 cup semi-sweet chocolate chips

    Melt butter (or margarine) add oil, sugar, beaten eggs, vanilla, and sour milk. Stir in flour, cocoa, baking powder, baking soda, cinnamon, and cloves. Fold in zucchini.

    Spread into a 9 by 12-inch greased pan and sprinkle chocolate chips on top.

    Bake at 350F for 50 minutes. Let cool before slicing.

  • Strawberry Sorbet
    Makes about 5 cups

    • 1 cup water
    • 1 cup sugar
    • 1/4 cup corn syrup
    • 1 quart strawberries, stems removed and quartered
    • 4 tablespoons lemon juice

    Bring water and sugar to boil in medium saucepan. Reduce heat to simmer and leave on heat until sugar is dissolved without stirring. Remove from heat and let cool completely.

    Put strawberries and lemon juice into a food processor. Pulse 15-20 times and then run for 1-2 minutes, until strawberries are puréed. Push mixture through a fine strainer to remove seeds.

    Mix sugar syrup, strawberry mixture, and corn syrup. Chill for 1 hour. Pour into running ice cream maker. Let ice cream maker run for 25-30 minutes. Transfer to an airtight container and freeze for 2 hours to allow sorbet to become firm.
Current Mood: relaxedrelaxed
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[User Picture Icon]
Date:June 23rd, 2004 02:45 pm (UTC)
Mmmmmmmmmm...homemade strawberry sorbet...!
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Date:June 24th, 2004 03:06 am (UTC)


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