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.