Zucchini Pie

Oh my gosh, another Zucchini recipe. It's like my overwhelming collection of Corn recipes. I just can't seem to get enough. I often contemplate giving up this Blog. I really enjoy it, but as I look back at the beginning when I stated that my reason for writing it was to pay homage to my Aunt Faye and share about 250 of my favorite recipes...... I have posted almost 1500 recipes. Just when I think I've seen them all, another one comes along. I spend hours researching my vast collection of cookbooks and family archives for additional recipes to post. I've decided that I love doing the research so my readers don't have to. They can simple reap the benefits of my work.

Zucchini Pie:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Oval 2 quart cast iron casserole dish....... or something equivalent, brushed well with Vegetable Oil. I just happen to have amassed a huge collection of cooking vessels to go along with the recipes. I have every pot, pan, tin, dish and gadget that it takes to create any recipe.

3 C diced Zucchini, unpeeled.
1 large Sweet Onion, roughly chopped.
1/2 C grated Parmesan Cheese
1/2 C shredded Sharp Cheddar Cheese
1/2 C Vegetable Oil
1 C of Bisquick baking mix. If you don't have access to it, I reposted it at the end of this recipe.
4 large Eggs, beaten
4 TBS Fresh chopped Parsley
Salt and Pepper to taste

In a large Mixing Bowl:
Combine all ingredients just until well combined and moistened.
Pour into the Casserole.
Bake 40 - 45 minutes, until golden brown on the top.

Enjoy!
Peace in the Kitchen!


I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!


Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
flour
baking powder
sugar
salt
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.

Enjoy!
Peace in the Kitchen!

Zucchini Casserole

I seem to be on a new kick, Casseroles!
It's really an old kick.
I have a post titled: (Casseroles, a collection of my favorites. Over 25 recipes). You can search it on the blog.
I don't think that includes all of my casserole recipes that are on the blog.
I really do love Casseroles of any type.

This is the Bram that I use for Casseroles.

Zucchini Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" casserole dish. I have an amazing clay dish from Pampered Chef. I also make it in my 2 quart Bram. If you're not familiar with Brams, research them. I absolutely love them.
Butter the casserole dish well!

1 1/2 C Shredded Swiss Cheese
1/3 C Grated Parmesan Cheese
1 TBS Fresh chopped Oregano
1 TBS Fresh chopped Basil
3 Garlic Cloves, minced
Salt and Pepper to taste
2 Large Zucchini, 1/4" slices
5 Roma Tomatoes, 1/4" slices
4 TBS Butter
1/4 C finely diced Onion (I use a Sweet Onion)
1 C Italian Herbed Bread Crumbs

In a large mixing bowl:
Swiss
Parmesan
Oregano
Basil
Garlic
Salt and Pepper to taste
Set side.

Begin layering the casserole in the following order:
1/2 of the Zucchini Slices
1/4 of the Cheese
1/2 of the Tomato Slices
1/4 of the Cheese
Remaining Zucchini
1/4 of the Cheese
Remaining Tomatoes
Remaining Cheese.

In a skillet on medium heat:
Butter until melted
Add Onion and sauté until soft.
Add Breadcrumbs until all of the Butter is absorbed.
Sprinkle evenly over the dish.
Cover with foil.
Bake 25 minutes.
Remove Foil.
Continue baking for an additional 20 minutes.

Enjoy!
Peace in the Kitchen!

Squash and Sautéed Mushroom Casserole

When winter is at its coldest and there's snow on the ground there are a few recipes that I absolutely love to make. I like Chili, Macaroni and Cheese and any type of Casserole. Here's another favorite winter casserole.
It's February 27th and we have our first snowfall in Grapevine, Texas.

Squash and Sautéed Mushroom Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" Casserole Dish greased well with softened butter.

2 Large Yellow Summer Summer Squash
1 Large Zucchini
1/2 Pound of Fresh Sliced Mushrooms
1 C Diced Onion
2 TBS Olive Oil
2 C (8oz.) shredded Swiss Cheese
1/2 C Sour Cream
1/2 tsp Salt
1/4 tsp Pepper
1 C crushed Ritz Crackers
1 TBS Butter, melted

In a large skillet on medium high:
Heat the Oil

Add:
Squash
Zucchini
Mushrooms
Onion
Sauce until tender.

In a large mixing bowl:
Squash mixture
Cheese
Soup
Sour Cream
Salt
Pepper
Gently stir to mix together.

Pour into the Casserole Dish.

In a small bowl:
Cracker Crumbs
Melted Butter
Mix well.
Sprinkle evenly over the top of the casserole.
Bake uncovered for 25 - 30 minutes.

Enjoy!
Peace in the Kitchen!

Vegetable Tian in a Cast Iron Casserole Dish

This is another version of a Vegetable Tian. I previously posted one that you can search.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cast Iron Roaster, a Rectangular or Oval Cast Iron Casserole Dish. They just need to be shallow, not a deep pot.

1/2 C Olive Oil
3 Cloves of Garlic, minced
Salt and Pepper to taste
1 TBS Chopped Fresh Thyme
1 TBS Chopped Fresh Parsley
2 Zucchini, Sliced 1/4".
3 Tomatoes, sliced 1/4".
2 small Eggplants, sliced 1/4 ". (do not peel)
2 Sweet Onions, sliced
2 C Fresh Parmesan Cheese, grated

In a large mixing bowl:
Oil
Garlic
Salt
Pepper
Thyme
Parsley
Whisk well.

Add:
Zucchini
Tomato
Eggplant
Gently toss to coat well.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
During this time, shake the bowl a few times to distribute the Oil.

Drain the Oil from the bowl into the Cast Iron Dish.
Heat it on the stove over medium heat.
Add the Onions and salute them just until soft (about 5 minutes).
Remove the pan from the heat.

Remove the onions with a slotted spoon and spread them evenly in the pan. Reserve the Marinade.

Layer the remaining vegetables upright, in rows.
Start with a row of Eggplant, then a row of Tomatoes and then a row of Zucchini. (the rows start at the front of the dish and run horizontally across the dish.
Repeat the rows until the pan is filled from front to back.

Drizzle the remaining Marinade over the vegetables.
Sprinkle with Parmesan Cheese.

Bake for 45 minutes. The top should be golden brown.

Enjoy!
Peace in the Kitchen!

Cinnamon Bun Cake from Mom's Pantry Kitchen

Another great recipe from Mom's Pantry Kitchen.

http://www.momspantrykitchen.com/cinnamon-bun-cake.html

Enjoy!
Peace in the Kitchen!

Peace Cake

This was made in my Silicone Peace Symbol Cake Pan. The Cake was made with a Confetti Cake Mix and filled with Fresh Strawberries, it was delicious.

1 C good thoughts
1 C kind deeds
1 C consideration for others
2 C sacrifice
2 C well beaten faults
3 C forgiveness

Mix thoroughly.
Add tears of joy, sorrow and sympathy.
Flavor with love, kind services and peace.

Fold in 4 C of prayer and faith.
Blend well.
Fold into daily life.
Bake well with the warmth of human kindness.
Serve with a smile anytime.
It will satisfy the hunger of starved souls!

Or if you have the Peace Cake Pan like I do, make a cake!

Enjoy!
Peace in the Kitchen!

Blackberry Jam and Pecan Cake with homemade Blackberry Sauce

This is a Bundt Cake served with a Homemade Blackberry Sauce. It can be topped with Vanilla Ice Cream or Whipped Cream along with the Sauce.

I use a simple designed Bundt Cake Pan. You don't want a pan with intricate detail.

Here's what you'll need:

Preheat the oven to 350 degrees. (just to roast the pecans)  The temperature will be lowered to 325 to bake the cake. Place them on a sheet pan to roast.

1 - 10" / 12 C Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 1/2 C Pecans, roasted in a 350 degree oven for 8 - 10 minutes. Remove and cool completely, set aside.

Reduce the oven temperate to 325 degrees to bake the cake.

1 1/2 C Granulated Sugar

16 TBS (2 sticks) Butter, softened.

4 Eggs

3 C Flour

2 TBS Unsweetened Cocoa

1 tsp Cinnamon

1/2 tsp Salt

1/2 tsp Allspice

1/4 tsp Nutmeg

1 C Buttermilk

1 tsp Baking Soda

1 1/2 C Blackberry Jam. I use Bonne Maman.

2 tsp Vanilla

In a stand mixer with a paddle attachment:

Sugar

Butter

Beat for 3 - 5 minutes.

Add:

Eggs

Beat just until combined.

Keep it in the mixer for later use.

In a medium mixing bowl:

Flour

Cocoa

Cinnamon

Salt

Allspice

Nutmeg

Whisk well and set aside.

In a small bowl:

Buttermilk

Baking Soda

Whisk well and set aside.

In the Stand Mixer with the Butter / Sugar:

Alternate Flour mixture with Buttermilk mixture.

Beat on low, just until combined.

Add:

Jam

Vanilla

Beat just until combined.

Fold in Pecans by hand.

Pour batter into the pan.

Bake for 1 hour to 1 hour 15 minutes, until a toothpick in the center comes out clean.

Remove the pan to a rack and cool for 10 minutes.

Invert the cake onto a parchment paper lined rack to cool completely.

Transfer to a serving platter.

Serve individual slices topped with Homemade Blackberry Sauce.

Blackberry Sauce:

2/3 C Granulated Sugar

2 tsp Cornstarch

1/2 tsp Salt

1 1/4 C smashed fresh Blackberries.

1/3 C Blackberry Jam

In a saucepan on medium heat:

Sugar

Cornstarch

Salt

Whisk well

Add:

Blackberries

Jam

Cook until it boils.

Remove and cool completely.

Enjoy!

Peace in the Kitchen!