Foods Recipes

10 1/2 oz Small zucchini (300 g)

1 c Less 2 Tbsp sugar (200 g)

4 Egg yolks

Juice and grated peel of one -lemon 1 d Salt

2 tb Rum

3 1/2 oz Flaked coconut (100 g)

3 1/2 oz Candied fruit (100 g)

-[candied cherries, per the Illustration. Do not use -fruitcake mix, as The flavor would be -different. K.B.] 3/4 c Plus 2 Tbsp flour (100 g)

1 t Baking powder

4 Egg whites, chilled

Shortening for greasing cake -mold 7 oz Dark cake glaze (200 g)

-[This is a prepackaged

chocolate glaze available in Germany. The glaze from the 'Rehruecken' recipe should work just fine, or any glaze recipe that produces a hard (not creamy) chocolate frosting. K.B.] flaked coconut for garnish Wash and dry zucchini, and trim off ends. Finely grate the unpeeled vegetables. Spread on a clean dish towel and pat dry. Beat sugar and yolks until creamy and sugar is dissolved. Add lemon juice, lemon peel, salt, rum, flaked coconut, and mix well. Cut the candied cherries in half, or chop into smaller pieces, as desired. Add to mixture. Mix flour and baking powder and add it as well as the grated zucchini. Beat the chilled egg whites to stiff peaks and carefully fold into the batter. Pour into well greased 'Rehruecken' mold [I would also flour it, I think. K.B.]. In a preheated oven, bake at 350 to 390 degrees F for 40 to 50 minutes. Let cake cool in pan for 5 to 10 minutes, then carefully invert into a grate and let cool all the way. Half a day before serving, cover with cake glaze all around. Let glaze dry. Shortly before serving, dust with flaked coconut. From: MEINE FAMILIE UND ICH, 10/86. Dr. Franz Burda, Munich. 1986. (Translation/Conversion: Karin Brewer) Shared by: Karin Brewer, Cooking Echo, 6/93

1/2 cup unsalted butter -- softened

1/2 cup chunky peanut butter

3/4 cup firmly packed light brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup old-fashioned oats

1 1/2 cups coarsely grated green zucchini -- loosely packed

1 cup finely chopped pitted dates

PREHEAT oven to 375F.

In a large bowl and using an electric mixer set on medium speed, beat together the butter, peanut butter and sugars until smooth. Beat in the eggs and vanilla.

In another bowl, stir together the flour, baking soda and salt. Stir the flour mixture into the egg mixture until fully incorporated. Then stir in the oats, zucchini and dates, mixing well. Drop the dough by rounded teaspoons onto ungreased baking sheets, spacing them 2 inches apart.

Bake in the oven for approximately 15 minutes, or until lightly browned. Let cool slightly on the baking sheets, then transfer to racks to cool completely. Makes about 4 dozen cookies. [PER COOKIE 92 Cals, 4g total fat, 14g carbohydrate, 1g fiber, 2g protein, 53mg sodium]

VARIATIONS: Replace dates with a combination of chocolate chips, raisins or dried cherries. Replace zucchini with other squash -- winter or summer varieties.

COMMENTS: A chewy and moist drop cookie. These cookies are not good keepers: plan on eating them within a day of baking.

*Recipe from SQUASH: A Country Garden Cookbook by Regina Schrambling (1994: Collins). Nutrition by Mastercook, edited by Pat Hanneman mailto:kitpath@earthlink.net (9/98)

1 lb Zucchini -- grated

2 tb Salt

1 pk Active Dry Yeast

1 1/4 c Lukewarm Water

3 1/2 c Flour

-Olive Oil -- for brushing

1. In a colander, alternate layers of grated zucchini and salt. Leave

for 30 mins over a bowl or sink. Then squeeze out the moisture with your hands.

2. Combine the yeast with 1/4 cup of lukewarm water, stir, and leave

to dissolve for 15 mins.

3. Place the zucchini, yeast, and flour in a bowl. Stir together, and

add just enough of the remaining water to obtain a rough dough.

4. Transfer to a floured surface and knead until smooth and elastic.

Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1 1/2 hrs.

5. Grease a baking sheet. Punch down dough with fist and knead into a

tapered cylinder. Place on baking sheet, cover, and leave to rise in a warm place until doubled in volume, about 45 mins.

6. Preheat oven to 425 F. Brush with olive oil and bake until golden,

40 to 45 mins. Cool on a wire rack.

The Great American Baking Book - ISBN 0-8317-3971-1 Dan Klepach

1 1/4 cups all-purpose flour

3/4 cup sugar

1/2 cup chopped pecans

1/4 cup quick cooked oats -- uncooked

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

2 eggs

1 medium zucchini -- finely shredded

3/4 cup salad oil

Prepare 12 muffin cups.

In large bowl mix flour, sugar, nuts, oats, baking powder, salt & spices.

In separate bowl beat eggs with fork; stir in zucchini and oil.

Pour egg mixture all at once into flour mixture; stir just till moistened. (Batter will be lumpy)

Bake 20 minutes at 400.

Optional: Dip tops of warm muffins in 4 tablespoons melted butter, then in a mixture of 1 tablespoon cinnamon and 1/2 cup of sugar.

1 3/4 C Flour

1/3 C Sugar -- or substitute

1/2 C Wheat Bran

4 Tsp Baking Powder

1 Tsp Cinnamon

1 C Zucchini -- shredded, 1 med

1/3 C Water

1/4 C Applesauce

2 Egg Whites -- or substitute

3/4 C Raisins

In a med bowl, combine dry ingred.

Stir in zucchini. In a sm. bowl, mix water, applesauce and egg whites or egg replacer.

Add to flour mixture, mixing just until moistened.

Stir in raisins.

Spoon into a sprayed 8 x 4" loaf pan.

Bake in a 350 deg. F. oven 50 -- 55 min or until golden brown. Cool 10 min.

Remove from pan. Cool completely on a wire rack.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com