Nutella Spiked Brownies

It has just been one of those days...well, yesterday was actually. I'm writing this on Tuesday.
Monday lived up to it's hype, I guess.
I really wanted brownies...
     because it's Monday
          because I'm a girl
               because I went to the gym earlier
                    because J's car is making a weird noise---again
                         because I need to replace my 5 year old camera (Yes, five years!)

picture taken w/ video camera

So to satisfy my craving, I wanted super chocolatey, delicious brownies to make it go away...for at least thirty seconds while I savored the flavor at least. I know I shouldn't look to food to make my day better, but it does work...sometimes. And at least I let out some of the stress in the kitchen while I was mixing up this concoction. I used my great-grandmother's (Mommaw) recipe for chewy chocolate brownies and made it my own with lots of additions and substitutions. Here's another recipe using these brownies as a base: Brownies w/ Peanut Butter Frosting

My Facebook friends begged and pleaded for the recipe, so this one has been moved to top of the "things to post on blog" list. Here it is, friends, here it is...

6 Tbl cocoa
1 Tbl canola oil
1 Tbl spiced rum
1/4 c butter
1/4 c nutella
1 c sugar
1 egg
1 Tbl flax seed + 3Tbl water (or 1 egg)
1 tsp Dr. McGillicuddy's Vanilla
1/2 c flour (I used half whole wheat/half white)

• Mix cocoa, oil, and rum. Set aside.
• Thoroughly cream butter and sugar.
• Add egg, flax, and 3 Tbl water and beat well.
• Blend in chocolate, vanilla, and flour. 
• Pour into greased 8x8 pan. 
• Bake @ 325* for 30 minutes

2 Crust Pie Pastry

This recipe can be used for two crust pies (like apple pie or chicken pot pie). It can also be used to make 2 single pie crusts.

2 cup flour
1 tsp salt
3/4 cup shortening
5-6 Tbl cold water

• Lightly stir flour and salt.
• Blend in shortening until resembles coarse crumbs.
• Sprinkle in cold water until pastry just holds together.
• Shape into a ball.
• For a 2 crust pie, divide pastry into 2 pieces-one slightly larger than the other and shape each piece into a ball.
• On a lightly floured surface, roll larger ball into 1/8 inch thick circle 2 inches bigger all around than the pie plate.
• Transfer to pie plate. Fill as recipe directs.
• For top crust, roll smaller ball as for bottom crust. Cut a few slashes or a design into the center of circle. Center over filling in the bottom crust.
• With scissors, trim the pastry edges, leaving a 1 inch overhang all around the pie plate rim.
• Bake as recipe directs.

• For 2 piecrusts Prepare as directed above. When dividing ball, divide evenly in half. Roll on a floured surface to circles 2 inches bigger than each pie pan. Bake as recipe directs.
  

Homemade Tagalongs

     I'm not sure why the Girls Scouts only come to your door with their cookies once a year. I really wish they could come more because I could keep them in business. Those Tagalong cookies are my very favorite. Chocolate, peanut butter, and shortbread all in one. It's pretty much the best thing ever.

    I have a friend who shares my love for these cookies. We were both at Dairy Queen about every other day when they had the Tagalong Blizzard. It wasn't pretty...but it was delicious. She sent me this recipe for Tagalongs that you can make at home. I was a bit skeptical that they would be as good, but I have to say I was impressed. These were great the first day, even better the second day, and I nearly made more when they were finished off on the third day. Seriously, they are that addictive!



2 sticks unsalted butter, room temp

1 cup sugar

1 egg

1 tsp vanilla

1/2 tsp kosher salt

3 cups flour (take out 6 Tbl if using white whole wheat like I did)

1/2 cup peanut butter

1/2 cup powdered sugar

Chocolate candy coating

• Cream together butter and sugar. Beat until smooth. Add in the egg. Add vanilla and beat until smooth.


• With mixer on low, add in salt and flour. 


• Shape the dough into a long cylinder, about 2-3 inches in diameter. Wrap in waxed paper and freeze for at least 25 minutes. 


• Preheat oven to 350*


• Slice the dough into thin disks and place on baking sheets, about a half inch apart. They don't spread much while baking.


• Once you have made about 30 cookies (or you could make them all---like I said they are amazing!) wrap up the rest of the cookie dough and freeze for another time.


• Bake the cookies 8 minutes or until just starting to set. 


• Place on a cooling rack and cool completely. 


• Mix together the peanut butter and powdered sugar. Form into small disks and press onto the cookies. I coated my hands with powdered sugar for this step, because it was a little sticky!


• Melt the chocolate and coat the cookies. Let set before enjoying.

linking up with

Sweet Tooth Friday

and 

Sweets for Saturday

Chocolate Zucchini Cake Balls

     Do you ever have one of those recipes that just isn't quite right? I think it was my fault really. I should have used a bigger pan. The recipe said to use a sheet cake pan, so I used a 9x13. Apparently, I needed a jelly roll pan or something huge! Anyhow, these "brownies" were very delicious. They were so cake-like, thick and moist that they came apart every time you tried to remove them from the pan. Really, that was the only problem with them. I got so frustrated that I decided to try my hand a cake balls...or truffles...or whatever you want to call them. These things are popping up everywhere.

     Basically, I took my moist cake-brownies and put them in my mixer to combine the frosting and cake. Then I scooped them out with a meatball scoop to form balls. I froze them and dipped them in Almond Bark. They were even better this way. They tasted like ding-dongs! Only healthier...since they have zucchini  in them. Ha!





4 eggs

1-1/2 cups oil

2 cups sugar

2 cups flour

2 tsp baking soda

4 Tbl cocoa

1 tsp vanilla

3 cups grated zucchini

1 tsp salt

1 cup chocolate chips

Frosting:

3oz cream cheese

2 cups powdered sugar

1 tsp vanilla

1 stick butter

2 Tbl cocoa

• Beat oil and sugar for 2 minutes. Add flour, soda, cocoa, vanilla, zucchini, salt, and chocolate chips. 


• Pour into 9x13 (for cake balls) or sheet cake pan (for brownies).


• Bake at 350* for 20-30 minutes or until toothpick comes out clean.


• For frosting: Mix ingredients and frost brownies when they are cool.


• For cake balls: Mix cooked/cooled brownies and frosting until well combined. Form into balls, freeze, dip in melting chocolate, decorate as desired.

linked up to 

sweets for saturday

and

sweet tooth friday

Other Zucchini Recipes

Oatmeal Butterscotch cookies
Zucchini Enchiladas
Zucchini Banana Craisin Muffins (or bread) 
Spaghetti Marinara 
Sloppy Joe Meatloaf
Meatballs
Fajitas
Fresh Veggie Skillet
zucchini fries
zucchini bread
Zucchini Gratin

Chocolate Cheesecake Cupcakes

    

Chocolate Cheesecake Cupcakes

     We still have a lot of zucchini! I have given some away. I have shredded and stored in the freezer. I have baked. I have hidden it in different things. I have grilled it. I have had it...just about. Just when I think I've had enough, I find another recipe I want to try out...or three. This cupcake recipe is actually a combination of three recipes.
     Of course there are tons of recipes for chocolate cupcakes...and tons of recipes for cheesecakes...and tons of recipes for zucchini chocolate cupcakes...but none with all three together...until now. The idea was born when I realized that I had quite a bit of ricotta cheese left over from my stuffed shells earlier this week (recipe coming on Meatfree Monday!). I knew you could make cheesecake with ricotta, though I had never tried. I also had a couple zucchini from the garden...and my mind just went from there to here...
     These are very moist and rich, especially those smeared with nutella. Isn't everything better with nutella smeared on top? Either way you try it, these cupcakes are delicious.
for other zucchini recipes, see the bottom of this post...

makes 12 (overflowing the mold) cupcakes
1/2 cup + 2Tbl butter, softened
3/4 cup sugar
1 egg
1/2 tsp vanilla
1-1/4 cup flour
6 Tbl cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup plain yogurt
1 cup grated zucchini

1 cup ricotta cheese
1 egg, separated
3 tsp honey
1 Tbl sugar
3 tsp cornstarch
1 tsp vanilla

nutella, optional

• Cream butter and sugar till light and fluffy. Add egg. Stir in vanilla. 


• Combine flour, cocoa, baking powder, baking soda, and salt. 


• Add the flour mixture to the creamed mixture. Add the yogurt.


• Fold in the zucchini.


• Scoop into greased/lined muffin tins, filling only about half way (I learned my lesson!). Set aside.


• For filling: Beat ricotta  with egg yolk, honey, sugar, cornstarch and vanilla until smooth. 


• Whip egg white separately until soft peaks form. Fold whites into the cheese mixture.


• Scoop a little of the filling on top of each muffin tin.


• Bake @ 350* for about 23 minutes or until set.


• Allow to cool for a few minutes before removing from muffin tin. 


• Smear with nutella if desired. 

linked up to

Sweet Tooth Friday

and 

Sweets for Saturday
and
Muffin Monday

Zucchini Recipes...
Oatmeal Butterscotch cookies
Zucchini Enchiladas
Zucchini Banana Craisin Muffins (or bread) 
Spaghetti Marinara 
Sloppy Joe Meatloaf
Meatballs
Fajitas
Fresh Veggie Skillet
zucchini fries
zucchini bread
Zucchini Gratin

Coconut Cream Pie

     As I mentioned in my last post, I went down to visit my dad for his birthday. My tradition is that I make him his favorite kind of pie: Coconut Cream Pie.Coconut Cream Pie is my favorite, too. I even found a local ice cream place that has Coconut Cream Pie ice cream....Yes!
     This little old lady he used to work with, used to "surprise" him with a pie each year and embarrass the time out of him, but when my dad got a new job, someone had to take over the pie-making. 
     My first few attempts were not so good. I tried using my Mommaw's recipe...which was so old it called for canned coconut. When I asked the bakery worker at the store, she informed me they hadn't sold canned coconut in 20 years! Other attempts included runny pies and meringues that never set. Finally, I found a recipe that worked for me and it tastes wonderful!

Filling
3/4 c sugar
1/3 c flour
2 c milk
3 egg yolks (slightly beaten)
2 Tbl butter
1 tsp vanilla
1 c flaked coconut
9 inch pastry shell (baked and cooled)

Meringue
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 Tbl sugar
1/3 c  flaked coconut

     for filling:

• In saucepan, combined sugar, flour and salt. Gradually add milk, mixing well. Cook and stir over medium heat till mixture thickens and boils. Cook 2 minutes longer.
• Remove from heat. Add eggs. Cook 2 minutes, stirring constantly.
• Remove from heat. Add butter, vanilla, and flaked coconut. Pour into cooled, baked 9 inch pastry shell. 
• Top with meringue (see below) and coconut. 
• Bake at 350* for 12-15 minutes or until meringue is golden brown. Cool.

     for meringue

• Beat egg whites with vanilla and cream of tartar till soft peaks form.
• Gradually add sugar, beating till stiff peaks form and all sugar is dissolved. 
• Spread atop pie, sealing edge of pastry. Sprinkle with 1/3 c flaked coconut.

Mom's Peach Cobbler (or Pudding)

     My mom makes the best desserts. She has won the dessert contest at her company picnic several times. This is one of the winning recipes (She'll probably kill me for giving out all her secret recipes!). I'm not really sure if it's a cobbler or a pudding. It's a little like bread pudding with peaches in it...In any case it's amazing. There is nothing like old fashioned, warm, peach treats with a little ice cream on the side!

     One of the best things about this dessert is that it's super easy to make. You can use canned peaches if it's not the right season, but this time around I used fresh. My father in law just gave us about five pounds of local peaches that he had picked up, so we had some needed eaten.
     I love peaches, but I hate peeling them. I usually buy nectarines for that very reason. I looked up peaches in an old cookbook and it detailed a quick and easy way to get the skin off....Place a peach in a pan of boiling water for 15 seconds, then remove and submerge in cold water. The skin practically falls right off!
     I made a half recipe in an 8x8 pan, so you can do the same if you are only making it for a couple of people.

batter
1 big can + 1 small can peaches or 10-12 fresh peaches

3/4 c milk
3/4 tsp salt
1-1/2 c flour
3/4c + 1/3 c sugar
6 Tbl butter
1-1/2 tsp baking powder
topping
1-1/2 c sugar
3/8 tsp salt
1-1/2 Tbl flour
1-1/2 tsp cinnamon

• Grease a 9x13 pan
• Put in the peaches. They will fill the bottom of the pan.
• Mix batter and spoon over peaches.
• Combine topping. Sprinkle over batter.
• Pour 1-1/2 c boiling water over all of it.
• Bake 50 minutes at 350*

blueberry muffins

     We went to u-pick blueberries last weekend which turned in to quite an adventure. We went before to get strawberries and the little on was content with hanging out in the stroller as we picked to our hearts content. This time around, she is a little older and realizes that it's more fun to walk around than sit in the stroller with nothing to do or get into. Well, one of my latest Goodwill finds was one of those baby leashes (is that what it's really called?) so you can keep hold of your kid but still let them have the freedom of walking around. Miss E thinks it's a game for now and loves her new freedom. So, off we go to the blueberry patch, kid on a leash in tow. I might have mentioned before: Miss E's very favorite food is "Bubbles" a.k.a. blueberries. We start picking, and she all of the sudden realizes what we are doing and goes nuts. She eats them off the ground, out of our box, off the trees. Some were green, some were blue...she wasn't discriminating. At least they don't spray their plants with any chemicals! Lesson learned: when picking blueberries, Miss E and Daddy go to the park!

     Enough of the story. We are all here for recipes, right? We decided to make the classic blueberry muffin with some of our freshly picked blueberries. There is just something special about the tart sweet taste of fresh blueberries that makes everything you make with them better! I might get motivated to make more treats with them....or we might eat them out of the box....or we might go pick some more!
Recipe from B Hand G New Cook Book 


1-3/4 c flour (I use half wheat/half white)
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 c milk
1/3 c cooking oil
3/4 c fresh blueberries (frozen if that's all you have)
1 tsp shredded lemon peel

• In a mixing bowl, combine flour, sugar, baking powder, and salt. Make a well in center.
• Combine egg, milk, and oil. Add all at once to the flour mixture.
• Stir till just moistened (will be lumpy). Stir in blueberries and lemon peel.
• Grease muffin cups or line with cups. Fill 2/3 full. 
• Bake in 400* oven about 20 minutes or till golden.

Cinnamon Buns with a Secret

The only sign of veggies...a little un-pureed carrot-OOPS!

    I love cinnamon rolls! I love the whole thing, but the center of a cinnamon roll is the very best part. My very favorite recipe, and I think all my friends would agree, is this pumpkin cinnamon roll masterpiece. Yes, masterpiece. But, this posting is not about those cinnamon rolls...or these really good cinnamon rolls either.
     I always feel so guilty when I make cinnamon rolls...especially if they are to be eaten for breakfast. Though delicious, they are not the most healthy meal or snack. Many of you know that I often add vegetables to things so that my family will eat them without knowing. Part of the inspiration for that came from Jessica Seinfeld's book Deceptively Delicious. Recently, she came out with a new book call Doubly Delicious and this cinnamon roll recipe was in it...Yes this is a posting for cinnamon rolls with vegetables! Don't stop reading. I promise your family will not notice, and the best part is you I don't have to feel guilty about making cinnamon rolls for breakfast!
     If you don't have time to do all this before breakfast...make the dough the night before and let it rise overnight in the fridge. Then just bake in the morning.

1-1/2 cups lukewarm milk
1/4 cup 100% orange juice
2(1/4oz) pkts yeast
1/4 cup granulated sugar

2 cups flour (Take away 2 Tbl/cup whole wheat substituted)
2 cups whole wheat pastry flour (or 1-1/3 cup ww flour + 1/2cup ww flour +4tsp cornstarch)
1/4 cup dry milk powder
3/4 tsp salt
1/2 cup carrot puree (You can see above I didn't get mine all the way pureed! Boil carrots/puree)
1 large egg
3 Tbl soft tub margarine spread
1/2 cup brown sugar
2 Tbl cinnamon

1/4 cup cauliflower puree
9 Tbl powdered sugar
1 Tbl  vanilla
1 Tbl 100% orange juice
water

• Place milk in small glas bowl and microwave 40 seconds until lukewarm. Stir in orange juice, yeast, and sugar. Set aside in a warm place  until foamy..about 10 minutes.
• Combine flours, milk powder, and salt on low speed. Add yeast mixture, carrot puree, and egg. Increase speed to medium and knead for 5 minutes.
• Add margarine and run mixer one more minute. The dough is pretty sticky! Cover the bowl with plastic wrap adn let the dough rise until doubled..about an hour.

• Place dough on rolling mat with floured hands.
• Coat a large baking sheet (I used a jelly roll pan) with cooking spray. 
• Flatten the dough with your fingers, patting the edges making sure it is even. You should end up with a huge rectangle. Sprinkle the dough with the brown sugar and cinnamon and then flatten it out a bit more if you couldn't get it thin enough the first time. It's a bit easier once the cinnamon and brown sugar has been added since it's not as sticky.
• Roll the longest edge of the dough away from you to form a log. Cut the dough into 1-inch rounds and flip them swirl-side down onto the prepared baking sheet. 
• Preheat oven to 350*. The dough will rise a little as the oven is preheating.
• Meanwhile, make the glaze. Whisk all the ingredients for the glaze in a small bowl and set aside. If needed add water a drop at a time to make a nice texture. If you get it too runny, add more powdered sugar to even it out again.
• Bake the buns until they are cooked through...about 18 minutes. Remove and add glaze.

linked to

We have a lot of zucchini!

     We have so much zucchini! We left town for the holiday weekend, and when we came back we had three more zucchini....One was so big it produced 6-1/2 cups of shredded zucchini! I wondered what I was going to do with all that zucchini ... plus two more that are just about ready!
     I shredded the giant zucchini, and froze it in two three cup portions. That is just the right about for our favorite zucchini bread recipe. You could freeze it in whatever portions you like for your recipes. I used the last half cup of shredded zucchini for the cookies at the end of this post. For dinner, we had zucchini fries to use up the other two zucchini.
     Still haven't found a zucchini recipe that tickles your fancy? Here are some sweet or savory recipes.
Zucchini Enchiladas
Zucchini Banana Craisin Muffins (or bread) 
Spaghetti Marinara
Sloppy Joe Meatloaf
Meatballs
Fajitas
Fresh Veggie Skillet
Squash Zucchini Pizza Bites from $5 dinners
Chocolate Cake from The Suburban Settler

And now, for the real post....Oatmeal Butterscotch Cookies with Zucchini.
These were so good, moist, and soft. I'm a fan of soft cookies, though I know some like crispy ones. To each his own. These were easy to make and pretty good for you since they have zucchini and banana in them.  Adapted from Deceptively Delicious. She says not to use an electric mixer to avoid tough cookies.

1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup brown sugar
6 Tbl soft tub margarine
1/2 cup pureed banana
1/2 cup shredded zucchini (puree if you have picky eaters!)
1 large egg white (I used powdered egg white)
1/2 cup butterscotch chips (or whatever you like raisins, chocolate, caramel, peanut butter...)

• Preheat oven to 350*. Line a baking sheet with parchment paper or coat with cooking spray.
• Combine flour, oats, baking soda, salt, and cinnamon.
• In a large bowl, beat sugar and margarine with wooden spoon. Do not overmix. Add the banana, zucchini, and egg white. Stir til just blended. Add the flour mixture and chips to just combined.
• Drop onto cookie sheet about an inch apart. Bake until golden brown, or about 12 minutes. Cool for a couple minutes, then transfer to cooling rack covered in wax paper.

French Vanilla Ice Cream

My second contribution to our Independence Day bash was homemade vanilla ice cream laced with peanut butter cookie dough. We like to get creative with our add-ins.It turned out delicious and creamy. I was a little worried that the cookie dough would have a weird texture when frozen, but it was soft and tasty.
This is a bit of an expense to make...but once a year for a cookout-it's totally worth it!

Total cost: about $8.50 (makes 19 servings 1/2 c/serving)

Recipe from Kitchen Aid Ice Cream Maker Attachment book (add in opt)
2-1/2 c half-and-half
8 egg yolks
1 c sugar
2-1/2 c whipping cream
4 tsp vanilla
1/8 tsp salt
Optional Add ins: 
1 1/2 c Peanut butter cookie dough (store bought) or chopped cookies, nuts, cookie dough, candy, etc

A couple of years ago, we added Girl Scout Tagalongs, which was fantastic!

• In medium saucepan, over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
• Place egg yolks and sugar in mixer bowl. Attach bowl and wire whisk to mixer. Mix (speed 2) for 30 seconds or until well blended and slightly thickened. 
• (on speed 2) Gradually add half-and-half. Mix until blended. 
• Return half-and-half mixture to saucepan. Cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.
• Transfer half-and-half mixture into large bowl, stirring in whipping cream, vanilla, and salt. Cover and chill at least 8 hours

• Assemble and engage freeze bowl (or put together your ice cream maker if your not using the Kitchen Aid)
• (speed 1) Using container with a spout, pour mixture into freeze bowl. Continue (speed 1) for 15-20 minutes or until desired consistency. Add optional 1-1/2 c add ins during last 1-2 minutes of freeze time.
• Serve immediately for soft serve ice cream....or freeze in air tight container for 5+ hours for hard ice cream

Blueberry Cheesecake Ice Cream

     When we went to pick fresh blueberries last week, I knew right away I was going to make blueberry ice cream of some sort. Last year, Blue Bell ice cream had a "Delta Blues" flavor that was like blueberry pie ice cream. It was the best ice cream. Ever.
     While mine isn't really so much like blueberry pie as it is like cheesecake, I still think it's quite possibly the best ice cream I've made...although the caramel and Girl Scout Tag-a-long ice creams were pretty good...Those were both before the blog, and you better believe if I make them again they will be on here.
     This ice cream was so rich and smooth and creamy. The blueberry flavor just popped, which also made it very refreshing.

Very loosely adapted from Healthy Cooking Magazine's Strawberry Cheesecake Ice Cream recipe

2 cups milk (half & half, whole, skim, whatever---the more fat, the creamier the result)
1 cup sugar
2 eggs, lightly beaten
1/2 cup plain yogurt
2 Tbl blueberry jam
1 tsp vanilla extract
12 oz cream cheese
8 oz blueberries
1/2 cup broken Nilla Wafers
1 Tbl lemon juice

• Heat milk to 175*. Stir in sugar until dissolved. Add eggs, whisking constantly. Cook and stir over low until the mixture reaches about 160* and coats the back of a spoon.
• Remove from heat and stir in yogurt, jam, and vanilla. Cook quickly by placing the pan in a bowl of ice water. Stir for 2 minutes. Press waxed paper onto the surface of the custard. Refrigerate several hours or overnight.

• In a large bowl, beat the cream cheese, blueberries, and lemon juice. until blended. Gradually beat in the custard mixture.
• Pour into ice cream maker  and freeze according to manufacturer's directions. During the last 2 minutes, add Nilla wafers. 
• When ice cream is frozen, transfer to freezer container and freeze for 2-4 hours before serving.

.

Meatfree Monday #3 Strawberry Crepes

     Slowly but surely, more people are linking up to Meatfree Mondays. The more people that link up, the bigger my "to try" folder becomes.
     This week, for lack of time, I'm posting a breakfast for dinner idea. Sometimes, I find recipes, or have ideas for breakfast foods, but I just don't have time in the morning to make them. In those cases, we eat breakfast for dinner.

     These crepes, are so good. They had just the right texture and complimented the sweet ricotta filling perfectly.  I actually made them again and used blueberries instead of strawberries. I can't decide which one I like better! A couple of things I like about this recipe is that you can make these the night before if you did want to make them for breakfast, and you can freeze the extras for a super quick breakfast (or dinner) the next time around. I don't know about you, but I don't need 18 crepes to fill me up!
     If you follow my blog, you may have noticed that I've had a lot of strawberry recipes recently. We've been using up the almost five pounds of u-pick strawberries we got at the local berry farm. I think I have one more new recipe to post after this one, so stay tuned for that. It's a delicious honey sweetened strawberry freezer jam! It's so much better than store bought jam!

makes about 18 crepes
Crepes: from Better Homes & Gardens
1-1/2 cups milk
1 cup flour (take out 2 Tbl if using whole wheat)
2 eggs
1 Tbl oil
1/4 tsp salt
(For dessert crepes, omit salt and add 2 Tbl sugar)
Filling: From Joy Bauer

15 oz Ricotta
2 Tbl milk
6 Tbl powdered sugar (or regular)
1/2 tsp vanilla
Strawberries, blueberries, or whatever fruit you want

• Combine milk, flour, eggs, oil and 1/4 tsp salt. Beat till well mixed. 
• Heat a lightly greased 6-inch skillet. 
• Remove skillet from heat and spoon 2 Tablespoons of the batter. Lift and tilt pan to spread batter. 
• Return to heat, brown on one side only. 
• Flip pan over onto a paper towel.  
• Repeat with remaining batter.
• Prepare ricotta by whisking the ingredients.
• Place a couple of tablespoons of ricotta on each crepe. Fold the sides in and top with fruit.
• For freezing: Place two layers of waxed paper between extra crepes to freeze. Let them thaw at room temperature for about an hour before using...or pop them in the microwave for about 30 seconds.

I'm excited to see your Meatfree recipes this week and Stumble my favorites!
The rules?

1. Link to your Meat Free main dish post, not to your blog's main page
2. Link back to my Meat Free Monday blog post
3. Display my Meat Free Monday button on your post
4. Visit other Linky Party guests

    

strawberry glaze pie

As promised in a recent post, I have another strawberry recipe for you. I mentioned that I visited the local U-pick and had a ton of strawberries. After we made the strawberry dessert and having our fill of strawberries and cream, I used to rest to make this strawberry pie. I've seen and made a few types of strawberry pies in the last few years, but I wanted to make a traditional one this time...as my husband requested "like the one's at the restaurants." I guess I should have bought the whipped cream in a can to put on top so it would look more like those in the restaurants, but I think it turned out pretty good despite it's esthetics.
From Better Homes and Gardens New Cook Book (Three Ring Binder Edition)

Baked pastry shell
1-1/4 c flour
1/4 tsp salt
1/3 c shortening
3 or 4 Tbl cold water
Filling
8 cups medium strawberries
2/3 c water
2/3 c sugar
2 Tbl cornstarch
Several drops red food coloring (opt)
Whipped cream (opt)

• PASTRY SHELL: Combine flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of water over part of mixture and gently toss with fork.Repeat till all is moistened. For dough into ball.  Roll into 12 inch circle. Unroll onto a 9inch pie plate. Trim edges. Prick bottom and sides with a fork. Bake @ 450* for 10-12 minutes until golden. Cool on wire rack.
• FILLING: Remove stems from strawberries. Cut in half lengthwise. Set aside.
• For glaze: combine 1 cup of strawberries and the water. Cover and blend until smooth. Add enough additional water to equal 1-1/2 cups. In medium saucepan combine sugar and cornstarch. Stir in blended berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in red food coloring, if desired. Cook for 10 minutes without stirring.
• Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries in the pastry shell. Carefully spoon half of the remaining glaze over fruit. Arrange remaining fruit over the first layer. Spoon remaining glaze over fruit. Chill for 1-2 hours. (After 2 hours, filling may begin to water out) Garnish with whipped cream if desired.

Strawberry Shortcake; 2 ways

     I mentioned earlier in the week that we went to pick strawberries. We have been eating them like crazy; so much that I'm almost tired of the....almost. A few things we have made are strawberry white chocolate chip muffins, crepes, strawberry honey freezer jam, and strawberry shortcake (twice!).
     I love strawberry shortcake. It's one of those treats that reminds me of staying at my Paw's when I was little. I think it must have been one of his favorite desserts, because I remember eating it a lot. I actually used his recipe as a base for both of my versions.
    The first time we made it (the picture on the left), I made a lot of substitutions in an effort to make the shortcake a little more healthy. The result was delicious, but a little heavy. Basically the taste was very similar to the original, but it was more dense. It was worth it since it was a little more healthy...even though I served it with Homemade Vanilla Blue Bell ice cream. The second time I made it, I did not make substitutions besides to use whole wheat flour. We only have whole wheat flour in the house so regular flour wasn't an option. This was just as I remember it when I was little. So good with the sweetened ricotta creme!

I made my shortcake in a 9 inch pie plate, but you could use an 8x8 dish or double the recipe for a 9x13.

Option 1 (more healthy, more dense)         

2 cups flour (minus4Tbl for whole wheat)   

1/3 cup agave                                            

1/4 cup butter                                            

1/4 cup applesauce                                    

1 egg                                                         

4-1/2 oz milk                                            

                                                                 

Option 2 (classic)
2 cups flour (minus 4T for ww)
1/4 c sugar
1Tbl baking powder
1 tsp salt
1/2 cup butter
1 egg
1-1/3 cup milk

• Grease and flour your pan. 
• Combine all ingredients. 
• For option 1 bake at 425* , for option 2 bake at 450* until a toothpick comes out clean.

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