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C zucchini v. zucchini C......& rhubarb..

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C zucchini v. zucchini C......& rhubarb..
mwishka
08/13/02 at 09:55:53
jannah server just went blank on me 3 times while trying to post this, so i'm not fixing up the "columns" again --- no time now.

i meant to post this a while back, to facilitate zucchini happiness with the excess from that  first delicious crop.  missed the timing of it - though i think most people around here on are on their second crop now, so there's still time to engage everyone's home in this comparison taste test.... hee heee (never would i set up anyone to compete against anyone, but i would gladly encourage everyone to find what they personally prefer best, in food and anything else....)

rhubarb stuff follows.

mwishka

p.s.  i have made the first cake, but not the second one.  considering that it calls for oil ( :P ), i'd suggest keeping an eye on the moisture level while mixing, and adjust if needed.
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chocolate zucchini cake   (10 " tube pan, 350ºF, bake for 1 hour)

grease and flour pan if needed.

1/2 c. + 1 Tbsp. butter                     1/2 c. milk
2 c. sweet (you choose)                      2 c. zucchini, shredded
3 eggs                                                  2 1/2 c. flour (pastry, or you choose)
3 sq.s baker's choc., melted                2 1/2 tsp. baking powder (b.p.)
2 tsp. van.                                            1 1/2 tsp. baking soda  (b.soda)
2 tsp. grated orange rind                     1 tsp. cinn.
1 tsp. salt

cream butter with sweetner.
beat in eggs.
add melted choc., van, rind, and milk.
mix dry together separately.
fold dry into wet.

                         ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

you can also leave the chocolate out of this recipe and make a plain zucc. cake.....

zucchini chocolate cake
(9" layer or 9" x 13" sheet, 350ºF.  40-45 min. layer, 50-60 sheet)

grease and flour pan.
                                                                     
2 c. flour (pastry or you choose)              1/2 c. oil
1 tsp. b.p.                                                    3/4 c. buttermilk
1 tsp. b. soda                                               2 c. zucchini, shredded
1 tsp. cinn.                                                  1 c. nuts, chopped
1/2 tsp. nutmeg                                          1 tsp. van.
1/2 tsp. salt                                                 1 tsp. grated orange rind  
3 eggs
2 c. sweet (white sugar, or adapt)
3 sq.s choc., melted

mix dry.
beat eggs, beat in sweet and choc.
beat oil, beat into eggs/sweet.
stir in dry, alternating with buttermilk and zucchini.
blend well.
stir in nuts, van., peel.
 

========================================================
RHUBARB, RHUBARB.

to select:  choose young, small - pull up, don't cut.

(remember the leaves are poisonous - cut off with top of stalk.  traditionally leaves
are spread around the plants to keep weeds down.)

puttin it up:
wash, dry, cut in pieces (maybe 1/2" or so), put in freezer bags, put in freezer.
(don't blanch it.)
 

pie plant jam (rhubarb's traditional name is pie plant)
(makes ~6 half-pints)

6 c. rhubarb, cut into pieces
6 c. sugar
2 oranges

put rhubarb and sugar in kettle.
grate peel, grind or blend orange -- add both to kettle.
simmer until thick, medium heat.
stir frequently.
pour into scalded jars, cover with paraffin.

rhubarb cake
(350ºF, 9" x 13", 35 min.s)

grease and flour pan.

1 1/2 c. sugar (white is best here)            1 tsp. cinn.
1/2 c. butter                                                 1/4 tsp. cloves
2 eggs                                                             1/4 tsp. allspice
1/3 c. milk                                                    1/4 tsp. salt
2 c. flour (pastry or you choose)                  2 c. rhubarb, cut into pieces
1 tsp. b. soda
 

cream sugar with butter.
beat eggs, beat in milk.
mix all dry, fold in above wet stuff.
fold in rhubarb.
can put cinn., sugar and nuts on top before baking, if you like that.
08/13/02 at 09:57:38
mwishka


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