Zucchini - it just keeps on giving

Close the windows and lock the doors the zucchini are coming. What a great horror film that could be. The poor zucchini, always made fun of because once you plant one, you will have more than you bargained for, it almost grows overnight! If you plan on giving it away people will start hiding from you and say, "oh no, here she comes, hide she's got more zucchini!"

I read an article in the Seattle Times a number of years ago about the zucchini and I was laughing so hard, I though I would choke. People were writing in sharing recipes and hilarious stories about growing monster zucchinis and what they could make from them. Zucchini lovers have come up with more recipes for using zucchini than once thought humanly possible. One of my favorite ways is to use zucchini in vegetarian lasagna, with a white sauce vs. a red sauce. Zucchini is also great in quiche, especially with bacon.

I wrote an article for a newspaper on the delights of gardening with children. One of the examples I gave was to plant zucchini or cucumbers and when the vegetables were still very small, take a nail and trace a whale, the child's initials, a boat, a small flower or something the child likes onto the vegetable. Carefully slip it inside a bottle or jar and let it grow. Obviously, you won't be able to eat the vegetable, but the kids will get enjoyment out of seeing how it grew into whatever they etched on the zucchini. Almost like a ship in the bottle.

Zucchini is treated as a vegetable, but botanically the zucchini in an immature fruit. Zucchini, like all summer squash has it's ancestry in the Americas. However, zucchini was developed in Italy. It's thought to have occurred in the late 19th century near Milan. Early varieties of zucchini included the names of nearby cities in their names. Zucchini contains vitamin A and C, potassium and very high in fiber and low in calories. What more could a woman want?? Zucchini is one of the easiest fruits to cultivate, hence you get the overwhelming production. If you harvest the flowers it will help control the over-abundance.

You should not store zucchini longer than three days, which will result in chilling damage. Italians love to bread and deep fry the flowers, known as fiori di zucca. The French love zucchini for ratatouille (my fav). In Turkey, zucchini is the main ingredient in a dish called muscer or zucchini pancakes. Some areas like zucchini stuffed with meat, rice, herbs, spices and steamed. In Greece, zucchini is usually fried or boiled, as well as stuffed with meat and rice and feta. In Bulgaria, zucchini are fried and served with a dip made from yogurt, garlic and dill. Or baked with eggs, flour and dill, I guess such as a casserole. Egyptians like to cook their zucchini with tomato sauce, garlic and onions.

When I took the Master Gardener Program through WSU one of the women in the program canned her home grown vegetables and fruits and gave me the following recipes for Zucchini Relish and Zucchini Jam and both are very good.

I hope you enjoy the recipes listed below and remember, a zucchini a day will keep your friends away!

Zucchini Relish (recipe from Master Gardener friend, Elizabeth)

10 cups zucchini, chopped
3 cups onion, chopped
5 Tbl. canning salt
2 Tbl. cornstarch
3 green bell peppers, seeded and chopped
3 red bell peppers, seeded and chopped
1 jalapeno, seeded and chopped
1 Tbl. nutmeg
1/2 tsp. black pepper
2 Tbl. celery seed
1 Tbl. turmeric
6 cups sugar
2 1/2 cups cider vinegar

In a large pan, add zucchini and onions and sprinkle salt over them and let stand overnight. In the morning, rinse well. Stir in all the other ingredients and cook for 30 minutes. Prepare canning jars by washing well and sterilizing, including lids. Ladle cooked mixture into jars leaving 1/4-inch headspace and process in boiling water bath for 10 minutes. Remember, always use very sanitary jars, lids and proceed per canning instructions. Should you have any questions, google any extension office and you will find information.

Zucchini Jam (recipe from Master Gardener friend, Elizabeth)

6 cups zucchini, peeled and grated
1/4 cup water
1 package Sure-Jell Pectin
5 cups sugar
13 ounces crushed pineapple
6 oz. apricot jello

In a large pan, boil zucchini in water until soft. Add Sure Jell and bring to hard boil. Add sugar and pineapple, boil 5 minutes. Remove from heat and add apricot jello, stirring well. Fill sterilized jars and process in boiling water canner for 5 minutes for zero to 1,000 feet. Over 1,000 feet for 10 minutes.

Julia's Breakfast Casserole

8 eggs
1 cup ricotta cheese
1 cup Parmesan cheese, grated
3 cups zucchini, grated (do not peel)
1 onion, chopped
2 cups black forest ham, diced
1 1/2 cups ruby red plum tomatoes, chopped and seeds removed
1/2 cup fresh basil, sliced
4 cups French bread, cubed
olive oil
salt and freshly ground black pepper
Tabasco, I like a lot
1/2 cup mozzarella cheese, grated (for topping do not add to ingredients)
4 Tbl. Italian parsley, chopped for garnish

Preheat oven to 350 degrees. In a saute pan, add some oil and onion, cook until softened, cool. Add ham and brown up a little, set aside to cool. In large bowl, beat the eggs. Add ricotta and beat until smooth. Mix in the Parmesan, onions, ham, Tabasco, salt and pepper.

Place chopped tomatoes on paper towels to remove excess moisture. Add tomatoes, zucchini and basil to egg mixture. Add bread cubes to mixture and mix well.

Spray a 9x13 baking pan with cooking spray and pour in mixture. Bake for 30 to 40 minutes until puffed up and lightly golden brown. Remove from oven and add extra cheese, place under broiler until cheese has melted and is bubbly. Remove to cooling rack and let rest 10 minutes before cutting into pieces. Sprinkle with chopped parsley.

Char Grilled Zucchini Quesadillas

4 zucchini, halved lengthwise
6 whole scallions
1 red bell pepper
1 jalapeno, seeded
1 tsp. chili powder
1 can black beans, drained and rinsed
4 cups Pepper Jack cheese, shredded
vegetable oil
8 flour tortillas
1 cup Salsa, drained
Sour Cream, garnish
Salsa for garnish
1/2 cup fresh cilantro, chopped
several red radishes, sliced (garnish)

Heat grill, brush zucchini, jalapeno, scallions and red bell pepper with oil and grill for a few minutes. Chop all the vegetables and place in a bowl with beans, chili powder, salt, pepper and salsa, mix well. Place tortillas on work surface and brush one side lightly with vegetable oil, turn over and place some of the filling into each tortilla, add cheese to each tortilla and fold over. Carefully place tortillas on grill and let get golden and grill marks on one side. Carefully, turn over and grill other side. Remove to cutting board and slice in half, place on serving platter add dollop of sour cream, a spoonful of salsa, sprinkling of cilantro and radishes.

Zucchini Carbonara (my daughter Brittany's recipe from CA)

1 lb. spaghetti
5 egg yolks
1/2 lb. pancetta
2 cups Parmesan cheese, grated
salt and freshly ground black pepper
3 zucchini, sliced
1 onion, chopped
3 cloves garlic, chopped
1/2 tsp. red pepper flakes (optional, but I love them)
1/4 cup heavy whipping cream
1/4 cup Italian parsley, chopped

In a large pot of boiling salted water, add pasta and cook al dente. Drain and drizzle with a little olive oil to prevent sticking. In a large saute pan, add pancetta and cook until crisp, remove to paper towels, add a little olive oil and cook onion, garlic until softened, add zucchini and cook a couple of minutes. In a bowl, whisk the eggs, add heavy cream. Add pasta to pan with vegetables, add egg mixture and toss well, add cooked pancetta and cheese, mixing well. Season with salt and lots of black pepper and red pepper flakes. Sprinkle with parsley and place on serving platter. Serve with garlic bread and crisp salad with vinaigrette dressing.

Julia's Ratatouille - here is my take on this wonderful versatile dish. It can be eaten as side dish, served warm or chilled. Mixed with cooked pasta and sprinkled with Parmesan cheese. Served over grilled swordfish or halibut. It's so healthy and we absolutely love it.

2 medium eggplants, peeled and cut into 1-inch cubes
2 medium zucchinis, cut into 1/4-inch slices
2 green bell peppers, seeded and cut into 1/2-inch strips
2 red bell peppers, seeded and cut into 1/2-inch strips
1 large onion, julienne cut
3 cloves garlic, minced
1/2 lemon, juiced
1 Tbl. fresh oregano
2 Tbl. extra virgin olive oil
2 Tbl. fresh basil, chopped
1/2 tsp. herbes de Provence
3 ruby red tomatoes, large chop
2 cups Greek olives, pitted
Sea salt and fresh ground black pepper

Place the eggplant and zucchini in a colander and sprinkle with kosher salt, let drain for 30 minutes. Rinse and dry the vegetables, pour lemon juice over and set aside. Heat oil in large saute pan over medium heat. Cook the onion, peppers and garlic until tender, stirring often. Add the eggplant and zucchini. Cook for about 10 minutes. Add the tomatoes and cook for about 5 minutes until tomatoes are soft. Add salt, pepper, herbes de Provence and oregano, stir in olives and cook for about 1 minute. Taste and adjust seasonings. Pour onto platter and sprinkle with fresh basil. You can serve this warm or room temp. I love it served room temp. on a piece of crusty Italian bread. YUMMM

Julia's Zucchini Boats

1/2 lb. ground turkey or beef (if you are a vegetarian, replace meat with mushrooms)
6 large zucchini, halved lengthwise
1/2 cup Parmesan cheese, grated
1 cup Mozzarella cheese, grated
2 cups Marinara sauce
1 medium onion, chopped finely
1 egg, beaten
2 garlic cloves, minced
1/4 cup Italian parsley, chopped
1/4 cup Italian bread crumbs
salt and freshly ground black pepper

Preheat oven to 350 degrees. In a saute pan, add a little olive oil and cook turkey, onions, and garlic, when cooked add to large bowl. With a melon baller, remove a little of the zucchini, but do not pierce skin. Mix excess zucchini (chop) in with turkey mixture. Add parsley, bread crumbs, egg and 1/2 cup sauce, season with salt, pepper and mix well.

In a 13x9 baking pan, drizzle in a some olive oil, add zucchini and overfill zucchini with turkey mixture. Pour over extra sauce on each filled zucchini and top with mozzarella cheese. Cook for 30 minutes and place under broiler until cheese is bubbly.

Julia's Zucchini Fritters (love these)

2 medium zucchini
4 scallions, chopped including green part
1/4 cup Italian parsley, chopped
2 cloves garlic, minced
1 Tbl. fresh lemon zest
salt and freshly ground black pepper
1 tsp. Tabasco
2 eggs, lightly beaten
1/2 cup all purpose flour
olive oil

Grate zucchini onto paper towels. Add zucchini to large bowl with parsley, garlic, salt, pepper, Tabasco, zest and eggs. Mix well to incorporate. Add the flour little at a time so you don't get lumps.

Heat oil in large saute pan and add a couple of Tbl. of batter to pan and form a patty. Cook about 3 minutes per side until golden. Place on platter to serve, garnish with parsley sprigs.

Dorothy's Chocolate Zucchini Cake (my mom's recipe and it's very good)

2 cups zucchini, shredded (do not peel)
1/2 cup butter
1/2 cup vegetable oil
1 tsp. pure vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 1/2 cups all purpose flour
2 eggs
1 3/4 cups sugar
3/4 cup cocoa powder (good quality)
1 cup chocolate chips

Ganache Frosting
9 oz. bittersweet chocolate, chopped (good quality)
1 1/2 cups heavy whipping cream

For frosting; add chopped chocolate to bowl. Heat whipping cream until bubbles appear around sides of pan, pour cream over chocolate, allow to stand 5 minutes then stir until creamy. The longer ganache sits the thicker it gets, you want a pourable ganache.

Cake
Preheat oven to 325 degrees. In large mixing bowl, with electric beater, cream butter and sugar together, add oil, vanilla, baking soda, baking powder and salt, beat in eggs on at a time. Stir in the sour cream alternately with flour. Add cocoa and mix until smooth consistency. Fold in zucchini and chocolate chips.

Place batter into lightly greased 13x9 baking pan. Bake for 30 to 35 minutes. Remove from oven to cooling rack. When cooled, pour over ganache frosting and smooth over cake. Or if you want a thicker frosting, let ganache set up for a while and spread on cooled cake. It's simply delicious!!

Easy Zucchini Gratin

4 medium to large zucchini, sliced into 1-inch pieces
2 shallots, minced
2 garlic cloves, minced
salt and freshly ground black pepper
2 Tbl. butter
1/2 cup heavy whipping cream
1/2 cup fresh bread crumbs
2/3 cup fresh Parmesan cheese, grated
4 Tbl. Italian parsley, chopped

Preheat oven to 450 degrees. In a large saute pan, melt butter and add zucchini, shallots and garlic. Season with salt and pepper and cook about 7 minutes, stirring occasionally.

Add cream and cook abut 5 minutes or until thickened. Remove from heat and stir in 1/2 cup bread crumbs and 1/2 cup Parmesan cheese. Place in baking dish and sprinkle with remaining bread crumbs and cheese. Bake for about 10 to 15 minutes or until golden. Remove and sprinkle with parsley.

Julia's Zucchini Bread

2 cups zucchini, shredded (do not peel)
2 cups sugar
1 cup canola oil
3 eggs
3 cups all puprpose flour
1/2 tsp. baking powder
1 tsp. pure vanilla extract
1 Tbl. fresh orange zest
1 cup pecans, lightly toasted and chopped (optional, if you don't like nuts)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt

Preheat oven to 350 degrees. In a bowl of electric mixer, cream sugar and oil. Add eggs, one at a time beating well after each addition. In a bowl, whisk flour, baking powder, cinnamon, ginger and salt. Blend into wet ingredients. Fold in zucchini, zest, vanilla and nuts. Grease and flour 2 loaf pans, evenly distribute batter. Bake for 50 to 55 minutes, remove to cooling rack and let cool for about 15 minutes before turning out. If desired, you can add a glaze on top of bread.

Glaze: Mix 1/2 cup powdered sugar with a little fresh orange juice and orange zest. You don't want it too thin, so add a little at a time. Drizzle over bread if desired.

Zucchini Bars (this is my sister Sandy's recipe)

Crust
4 cups all purpose flour
2 cups sugar
1 1/2 cups cold butter, cubed
1 tsp. cinnamon (for sprinkling over crust)

Filling
8 cups zucchini, peeled, seeded and chopped
2/3 cup fresh lemon juice
1 cup sugar
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg

Preheat oven to 375 degrees. In large saucepan add lemon juice and zucchini and cook for about 20 minutes until zucchini is tender. Add the sugar, cinnamon, and nutmeg; simmer for 1 minute. Remove from heat and set aside.

Crust: In a bowl, combine the flour and sugar and cut in the butter until it resembles coarse crumbs. Stir in 1/2 cup of zucchini mixture into crust mixture. Press half of remaining crust mixture into 15x10 inch baking pan. Spread zucchini over top and crumble remaining crust mixture over zucchii. Sprinkle with cinamon. Bake for 35 to 40 minutes or until golden and bubbly. Remove to cooling rack and cool. Cut into bars. Serve with vanilla ice cream or freshly whipped cream.

Bon Appetit

"A joyful heart makes a cheerful face."

Proverbs 15:13

Lake Coma - Dining on the Island

One place I've always wanted to dine at is Locanda dell"Isola Comacina, located on the small wooded island of Comacina Island on Italy's Lake Como. When I was on a flight years ago, traveling business class to Hong Kong, I spoke with a woman who was from Italy. She told me in the most delightful description about eating often at this restaurant. This Italian woman and her husband spent summers at the Grand Hotel on Lake Como. She also captivated me with many fascinating stories of their travels throughout the world. I wrote everything she told me down in my travel book. One day, Jerry and I will dine here and I'm so looking forward to it. The Grand Hotel overlooking Lake Como is breathtaking, built in 1910 with botanical gardens it is old world elegance, and we plan on staying there too.

Just recently I was in a bookstore and came across a book titled "A Rather Lovely Inheritance" by author C. A. Belmond. After reading this charming, mystery romance I was anticipating there was a sequel and much to my delight I found "A Rather Curious Engagement". As I was reading about the adventures of Penny and Jeremy traveling to Italy I realized I knew the restaurant and hotel being described in the book. After searching my closet for my travel diaries and reading through them, I discovered the restaurant and hotel are the same ones I mentioned above. If you want to read some entertaining books about travel, romance, mystery and charming characters these books will keep you intrigued. Currently, I'm reading book #3 called "A Rather Charming Invitation."

I have been corresponding with the author and her publicist is sending me an autographed copy of the book "A Rather Curious Engagement" so I am having a contest for a free giveaway. In the book, the main characters, Penny and Jeremy dine at Locanda dell"Isola Comacina where they are served the "fior de vaniglia," what does it mean? At the Grand Hotel on Lake Como they are famous for a cake made by pastry chef Osvaldo Presazzi. What is the cake called? What are the main two ingredients that the cake is made of? How did the cake get its name? Be the first one to e-mail me the answers to the four questions at (deleted) and I will send you the book.

Breathing in the smell of glorious summer

as chattering frogs and birds sing,

their way of celebrating the new season.

The lush green forest surrounds and protects me

Soft fluffy white clouds in the blue sky above

flowers blooming everywhere with the bright yellow sun

I feel a peaceful feeling overtaking me

the scents in the air are intoxicating

children laughing, people enjoying themselves

The wind softly whispers through the lake

as I rest on the soft green grass beneath me,

drinking it all in - glad to be in Italy.

Author Unknown (see note below)

Locanda dell"Isola Comacina restaurant only serves the following menu which they have been serving with success since 1947. Please note, spelling is correct for this menu.

First course - Antipasto all"isolana

Consists of a slice of tomato with a slice of lemon on top, salt, extra virgin olive oil and origano.

Following this, they serve 8 different fresh vegetables; celery, carrots, baked onions, sweet peppers, courgettes (zucchini), beans, cauliflower and beetroots (the vegetables can change according to the season.)

On a separate plate they serve Prosciutto Tipo Praga (ham cooked in a steamer and lightly smoked in a wood-oven) and Bresaola della Valtellina (IGP air-dried beef that is aged in their cellar.)

Second course - Trota alla contrabbandiera

Fresh salmon trout grilled on a wood grill. The trout is served boned and dressed with salt, lemon, extra virgin olive oil and pepper. (The trout will be boned at the table or in the kitchen).

Third course - Rottami de polla in padella

A high quality free-range chicken opened, "crushed", fried in an iron pot with oil and then put in the wood oven. It's served with salad.

Fourth course - Grana all'escavadora

Famous Parmigiano Reggiano (DOP) cheese. A piece of cheese is cut out of the middle of the form and given into the hand of the client to provide a great emotional impact.

Fifth course - Arance alla castellana - This is my favorite and I have made a similar version at home. You must try this most simple fantastic beautiful dessert.

Sliced oranges or peach and served with a squisite ice cream called "fior de vaniglia". This all is covered with the traditional "crema all'isolana" (Fruits will change according to the season, and will be sliced at the client's table or in the kitchen). My version, french vanilla ice cream, topped with a luscious dollop of whipped heavy whipping cream that I have added powdered sugar, mascarpone cheese with orange zest accompanied with fresh sliced oranges and a drizzle of Grand Marnier. A grown up version of orange cream.

Finishing touch - Caffe all'uso delle canaglie in armi

It is a tradition that at the sound of the bell the host enters into the room and burns brandy in the"pot" and tells the history of the Island. Then sugar and coffee are added to the brandy and then it is served. A final which you should not miss.

Wine

The white D.O.C. wine which is served with the meal is included in the price of the menu. D.O.C. stands for Denominazione di origine controllata or controlled origin.

When Jerry and I finally travel to Italy, I'll be sure and let you know how we like the restaurant and Grand Hotel!

Buon Appetit

"My soul waits in silence for God only."

Psalm 62:1

Note: The above poem I found hand written in a used travel book I purchased about Italy. Searching the internet I could not find an author.

If you have ever been to either of these places, let me know I would love to hear about it.

To reach C.A. Belmond the author of the wonderful books, you can contact her at; http://www.cabelmond.com/ She would love to hear from you.

Our winner for the giveaway contest was Joan H. from North Richland Hills, TX

Near The Sea We Forget To Count The Days

I could really go for a nice calming picnic by the sea. Cool breezes blowing and my family and friends near me having a most enjoyable time; talking, eating wonderful food and just appreciating life. Unfortunately, we need to get on a plane and travel to CA or WA for that experience, it's just too hot here in Texas. Let me plan a wonderful picnic for you by the sea with your loved ones to enjoy.

Set a lovely picnic table with a summertime tablecloth, add a vase of wild flowers, use cleaned oyster or clam shells for salt and pepper containers. Have coolers filled with lots of ice for beverages (champagne, wine, lemonade and sodas). Bring nice thick cloth napkins in summertime colors. Include some candles you can place inside cleaned out canning jars for a little sparkle in the evening. Don't forget matches or fire sticks. Bags of marshmallows for roasting (include sticks for them) and don't forget the baby wipes to clean up messes and hands.

I hope you enjoy the recipes listed below and remember; Eat, Drink, Relax and Enjoy

I was thinking clam bake, the tradition goes back to the Native Americans who taught the new comers the art of steaming clams, corn, potatoes and other things which were placed in a hole in the ground. Traditionally, you start by digging a hole in the ground about 3 feet. Cover the bottom of the hole with large stones and build a large, hot fire with wood pieces on top of the stones. This will need to burn for a couple of hours to heat the stones as hot as they can get. You will need to gather lots of seaweed from the ocean and also some cheesecloth from the grocery store. Wire baskets will work well, but if you don't have any you can wrap individual servings in foil and cheesecloth.

"Near the Sea we Forget to Count the Days"

Next when the rocks are hot to sizzle a drop of water, rake off the coals from the fire and cover rocks with thick wet seaweed in layers. Place the food packets or baskets on the seaweed and cover with more seaweed. Then cover the entire project with a large wet tarpaulin. After about 3 hours, your clambake should be ready to eat. Have lots of salt, pepper, butter, and fresh cut lemons ready and some sides, including beverages (such as chilled wine, lemonade, ice tea) and desserts.

Remember to bring lots of ice and keep items chilled for service.

Clambake - This way you don't use individual packets or baskets, but place food directly on seaweed.

For your clambake you'll need; clams in shells, mussels in shells, lobsters, baby red potatoes, corn on the cob (silk removed, husk on), sausages, onions, sweet potatoes, chicken pieces (if desired). Place the ingredients on seaweed, longer cooking pieces on bottom and build up and alternate layers of seaweed and food are piled on top and the entire mound is covered with canvas that has been drenched in sea water to seal in the heat and prevent the canvas from burning. You can also add a metal grill and lay food items on top of it and cover with seaweed. Steam the food for at least 3 hours, checking to see if all is done and up to temp. If you don't want to go through with this method, you can opt for a calm boil which you can do on top of a grill you've brought along with you to the beach. Basically same ingredients, but doesn't take as long. Note: Be very careful when you remove tarp and seaweed you don't get burned and keep the kids away from pit. Place everything on big platters and bring to table for service.

While all the food is being cooked, have some games to play such as cards or board games. Go for a swim, take a walk, go beach combing, get a suntan, collect seashells or driftwood, play frisbee, go fishing, take photos or play beach volleyball. Later on in the day make a bonfire and watch the sunset or better yet just relax. Be sure to have lots of appetizers to serve so your guests don't get hungry. Bring along a CD player so you have some music. Also remember to bring sticks for roasting marshmallows in the evening or make smores.

For easy appetizers bring along; smoked salmon, a round of brie, different types of olives, deviled eggs, crudites with dips, fresh fruit, assorted crackers, and baguette slices.

Julia's Mango Sweet Potato Salad

4 lbs. sweet potatoes, peeled

3 mango's, seeded, peeled and chopped

1 bunch scallions, chopped finely including green part

1/2 cup Italian parsley, chopped

1 Tbl. Dijon

3 Tbl. rice wine vinegar

zest of 2 limes

1/4 canola oil

salt and freshly ground black pepper

Cut potatoes into 1-inch chunks and place in steamer basket in large pot with small amount of boiling water. Cook potatoes until tender about 10 to 15 minutes. In a large bowl, whisk vinegar, mustard and oil, taste adjust flavors and season with salt and pepper. Add lime zest. Cut mango's into small dice and add to bowl, add cooked potatoes, scallions and gently mix. Place in refrigerator until ready to serve.

Refreshing Rhubarb Lemonade

4 stalks rhubarb, chopped

3 cups sugar

10 cups water

3 lbs. strawberries, stemmed and crushed

2 cups freshly squeezed lemon juice

slices of fresh lemon

In a large pot bring rhubarb, sugar and water to a boil, remove from heat and stir in strawberries. Let steep and cool for about 45 minutes to 1 hour. Strain mixture through a fine sieve, discarding solids and refrigerate until chilled. Place in large pitcher and add fresh lemon slices, serve in glasses over crushed ice.

Zesty Shrimp Rice Salad

2 cups long grain white rice

1/2 cup fresh lemon juice

zest of 1 lemon

1/4 cup canola oil

3 cups fresh corn kernels

1 cup green bell pepper, seeded and chopped finely

1 cup orange bell pepper, seeded and chopped finely

4 cups medium sized cooked shrimp

3 oranges, peeled and sectioned, cut into pieces

3 ruby red tomatoes, seeded and chopped

3 firm, ripe Haas avocados, diced (squeezed with fresh lemon juice)

1 bunch scallions, chopped including green part

1/2 cup fresh cilantro, chopped

salt and freshly ground black pepper

Tabasco

In large saute pan, add 4 cups of water and bring to boil, add rice boil for 1 minute and turn to simmer. Cook rice for about 20 minutes or until tender. In a large bowl, whisk together lemon juice, zest and oil, season with salt and pepper and taste, adjust for your taste. When rice is done, add to bowl and stir with vinaigrette. Add vegetables, oranges and shrimp, add some Tabasco and stir gently. Taste and adjust seasonings.

Julia's Easy Baked Beans

1 package thick smoked bacon, chopped

2 sweet onions, chopped

3 garlic cloves, minced

1 red bell pepper, seeded and chopped

1/3 cup dark brown sugar, packed

3 Tbl. Dijon (or mustard of your choice)

3 (16.oz) cans navy beans, rinsed and drained

2 (16 oz.) cans pinto beans, rinsed and drained

1 (10 1/2 oz) can black beans, rinsed and drained

2 1/2 cups honey barbecue sauce (make your own or purchase already prepared)

Preheat oven to 350 degrees. Cook bacon in saute pan until crisp, drain on paper towels. Remove some of bacon fat and cook onions, garlic and red pepper until soft. Remove to paper towels to drain. In a 13 x 9 pan, add all ingredients and mix well. Place in oven and bake 1 hour.

Crunchy Apple, Raisin Cole Slaw

2 cups shredded green cabbage

2 cups shredded red cabbage

1/2 cup mayonnaise

1/4 cup sour cream

2 Tbl. rice vinegar

salt and freshly ground black pepper

1/2 tsp. celery seed

2 large Fuji apples, peeled, cored and coarsely chopped

1 carrot shredded

2 celery stalks, thinly sliced

1/2 cup golden raisins

2 Tbl. Italian parsley, chopped

1/2 cup cashews, chopped (optional)

In a large bowl, add sour cream, mayo, vinegar, and celery seed; mix taste and season with salt and pepper. Add all other ingredients except cashews to bowl and mix, taste and adjust seasonings. Refrigerate. Before serving sprinkle with cashews.

Easy Peanut Butter Bars

2 1/2 cups graham cracker crumbs

1 cup peanut butter (not natural type)

1 cup butter, melted

2 cups semisweet chocolate chips

2 3/4 cups powdered sugar, sifted

In a bowl, stir together graham cracker crumbs, powdered sugar, peanut butter and melted butter. Press firmly into bottom of a 13 x 9 pan. Melt chocolate chips over double boiler and spread over crust. Chill for about 5 minutes. Cut into bars into pieces before chocolate is set, then chill again until ready to serve.

Citrus Orange Bars

2 1/4 cups all purpose flour, divided

1/2 tsp. baking powder

1/2 cup powdered sugar, sifted

2 sticks butter, room temp

2 cups sugar

4 eggs

zest of 2 oranges

1/3 cup fresh orange juice

Powdered sugar for dusting

Preheat oven to 350 degrees. In large bowl, combine 2 cups flour and 1/2 cup powdered sugar. Cut in butter with pastry blender until mixture is crumbly. Press evenly into bottom of 13 x 9 pan. Bake for 20 minutes until lightly golden browned. Remove from oven. In a bowl, whisk together sugar, eggs, orange zest and orange juice until well blended. Combine 1/4 cup flour and baking powder; add to sugar mixture, stirring to combine. Pour mixture onto hot baked crust and bake 25 more minutes or until set. Remove to cooling rack, cool and sprinkle with a dusting of powdered sugar. Cut into squares or bars.

Bon Appetit

"Put on love, which is the perfect bond of unity."

Colossians 3:14

I'm Crazy For Muffins

We all love muffins, my favorite is raspberry lemon and Jerry's is blueberry. I did a catering for a client who was hosting a large family reunion and one of the items she wanted was muffins for breakfast. I ended up making 260 muffins (2 different types). They wanted muffins for a couple of days for the early birds to munch on. After that catering, I never wanted to see a muffin for a long time.

The word muffins comes from the French work moufflet which is often times applied to bread and means soft. The two main types of muffins are; English muffins and American style muffins. They vary in style as well as flavor and history.

English muffins are flat yeast raised muffins with nooks and crannies that are cooked on a hot griddle. English muffin history dates all the way back to the 10th and 11th centuries in Wales. Early English muffins were cooked in muffin rings which were hooplike and placed directly on a stove or the bottom of a skillet.

American style muffins on the other hand are more of a quick bread that is made in individual molds. The molds are necessary due to the mixture being a batter rather than dough. These muffins were originally leavened with potash which produces carbon dioxide gas in the batter. When baking powder was developed around 1857 it put an end to the use of potash.

Muffins are just ugly cupcakes, but we love them anyway.

Muffin recipes first began to appear in print in the mid 18th century and quickly caught on. By the 19th century muffin men walked the streets of England at tea time to sell their muffins. They wore trays of English muffins on there heads and rang their bells to call customers to their wares. Most of us remember the children's nursery rhyme which first appeared in 1820 about the muffin men who rang their bells.

Do you know the muffin man, the muffin man, the muffin man

Do you know the muffin man who lives on Drury lane

Yes, I know the muffin man, the muffin man, the muffin man

Yes I know the muffin man who lives on Drury lane

Three states in the United States have adopted official muffins. Minnesota has adopted the blueberry muffin as the official state muffin. Massachusetts in 1986 adopted the corn muffin as the official state muffin and finally in 1987, New York took on the apple muffin as its official muffin of choice.

Early muffin recipes were less sweet with fewer ingredients than muffins we make today. Muffins became widely used as a breakfast food because they were easy to prepare and cooked in a short amount of time. Muffins grew stale quickly, so they were not marketed as a baked good until the middle of the 20th century. Recipes were limited to just a few ingredients such as; nuts and berries. Prepackaged muffins were introduced to the marketplace in the 1950's. Muffins went on to be marketed as an alternative to doughnuts in the 1960's and many restaurants started offering a variety of muffins for customers.

In the 1970s and 1980s when more women entered the workplace there was a decline in home-baked goods. This started a movement to eat healthier and the rise of specialty foods with gourmet coffee led to new and unusual muffins to go along with the coffee. Then the "Muffin Top" trend began and the TV show Seinfeld featured Elaine as co-owner of a pastry shop called "Top O' The Muffin To You." If you have never seen this episode it's hilarious. Elaine's store only sold the extra large muffin tops to customers and the bottoms were given to the homeless who didn't want them which caused a big Seinfeld turmoil and craziness.

During the Christmas holidays instead of hosting a cookie exchange, try a muffin exchange. It's easy to throw together a batch of muffins and they freeze well. You can wrap extras in foil and place in freezer bags. If you have guests during the holidays, set up your morning coffee bar and have a basket of warm muffins for those guests who rise early and need a little something before breakfast.

I hope you enjoy the recipes listed below and always remember, DO NOT OVERMIX MUFFINS, they will turn out tough. A few of these muffins come from friend and *Pastry Chef Debbie S. from WA.

The Classic Bran Muffin

1 1/2 cups wheat bran

1 cup buttermilk

1/3 cup vegetable oil

1 egg

1 tsp. lemon zest

2/3 cup brown sugar, packed

1 tsp. pure vanilla extract

1 cup all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup golden raisins

Preheat oven to 375 degrees. Spray muffin pans or use paper liners. In a large bowl, add bran and mix with buttermilk, let stand 10 minutes. In another bowl, beat oil, egg, sugar, vanilla and then add to bran mixture. Sift dry ingredients together and stir into buttermilk mixture until just blended, do not overmix. Fold in raisins and zest. Bake for 15 to 20 minutes and remove to cooling rack.

* Cranberry Cream Cheese Muffins

1 cup butter, softened

1 (8 oz) package cream cheese

1 1/2 cups sugar

1 1/2 tsp. pure vanilla extract

4 eggs

2 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

2 cups cranberries

2 tsp. orange zest

1/2 cup pecans, toasted and chopped

Topping

3/4 cup brown sugar, packed

1 1/2 tsp. cinnamon

1/3 cup pecans, chopped

Preheat oven to 325 degrees. In a large bowl, cream butter, cream cheese and sugar. Beat in eggs on at a time until incorporated, add vanilla. Combine flour, baking powder and salt and mix add to creamed mixture. Fold in cranberries and pecans. Place paper baking cups into muffin pans or lightly grease muffin pans and fill with batter 3/4 full. Top with topping mixture and bake for 20 to 25 minutes. Remove to cooling rack.

Julia's Orange and Chocolate Muffins - my favorite flavor combination

1 1/2 cups all purpose flour

1/3 cup sugar

1/4 cup brown sugar, packed

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 Tbl. orange zest

2 eggs

1/2 cup butter, melted

1/2 cup half & half

1 tsp. pure vanilla extract

1 tsp. pure orange extract

1 1/2 cups dark chocolate chips

Preheat oven to 375 degrees. Lightly grease or use paper liners in muffins cups.  In large bowl add sugar, orange zest, flour, brown sugar, baking powder, baking soda and salt.  In another bowl, beat the eggs and stir in butter, cream and extracts. Add to flour mixture stirring just to incorporate and moisten. Do not overmix. Stir in chocolate chips and fill muffin cups 3/4 full. Bake for 18 to 22 minutes. Remove to cooling rack. I like them right from the oven when the chocolate is warm and gooey. YUMMMM...

* Peachy Sour Cream Muffins

5 Tbl. butter, melted

1 cup light brown sugar, packed

5 Tbl. vegetable oil

2 eggs

1 tsp. pure vanilla extract

1 cup sour cream

1 1/4 cup all purpose flour

3/4 cup quick cooking oatmeal

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup peaches, pitted, skins removed and chopped

Topping

3/4 cup slivered almonds, lightly toasted and chopped

2 Tbl. brown sugar

1/2 tsp. cinnamon

2 Tbl. butter, melted

Preheat oven to 375 degrees. Line muffins cups with paper cups. In large bowl, stir together melted butter, oil and brown sugar. Stir in eggs, vanilla and sour cream. Mix in flour, oatmeal, baking powder, baking soda and salt. Do not overmix. Fold in peaches. Place batter 3/4 full into cups and add mixed topping on each muffin. Bake for 25 to 30 minutes. Remove to cooling rack.

Pumpkin Spice Muffins - from friend Barb G. - Keller, TX

2 cups all purpose flour

2 cups sugar

2 eggs

1 cup canola oil

2 cups pumpkin

1/2 cup currents

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 tsp. pumpkin pie spice

Preheat oven to 325 degrees. In a large bowl, mix together dry ingredients. In another bowl mix together wet ingredients, fold dry into wet ingredients and fold in currents. Fill muffins cups 3/4 full and bake for 20 to 25 minutes. Remove to cooling rack.

Julia's Holiday Eggnog Muffins - love these

1/2 cup butter

2 cups sugar

2 eggs

3 1/2 cups all purpose flour

3 tsp. baking powder

2 1/4 cup eggnog (good quality)

1 tsp. rum extract

1/2 cup candied cherries, chopped

Preheat oven to 325 degrees. In a bowl, cream butter and sugar. Beat in eggs until combined. In a small bowl, combine flour and baking powder and add to butter mixture alternately with eggnog. Fold in candied cherries and pour batter into greased muffin pans or use paper liners. Bake 25 to 30 minutes. Remove to cooling rack.

Blueberry Lemon Muffins

2 cups all purpose flour

1 cup sugar

2 tsp. baking powder

zest of 1 lemon

2 eggs, lightly beaten

1/2 cup butter, melted

1/2 cup milk

1 tsp. pure vanilla extract

1 1/2 cups fresh blueberries

Preheat oven to 350 degrees. In a bowl, combine flour, sugar, baking powder. In another bowl, combine eggs, butter, milk, lemon zest and vanilla; add this to dry ingredients stirring until moistened, but do not overmix. Gently fold in blueberries. Fill batter 3/4 full in paper lined muffin cups and bake 20 to 25 minutes. Remove to wire rack.

Maple Muffins - from my sister-in-law Jean from New Hampshire

1 3/4 cups all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, softened

3/4 cup pure maple syrup

1 cup sour cream (not light)

1/2 cup pecans, lightly toasted and chopped

1/2 cup raisins

Preheat oven to 400 degrees. In a bowl, sift together flour, baking powder, baking soda and salt. In another bowl beat butter until light and fluffy, slowly add maple syrup and beat well. Beat in sour cream and egg. Stir in the dry ingredients until moistened. Gently fold in pecans and raisins. Fill batter 3/4 full in greased muffin or paper lined cups. Bake for 15 to 20 minutes. Remove to cooling rack.

Julia's Chocolate Cherry Muffins - this is a delicious combination

2 oz. unsweetened chocolate, chopped

1 3/4 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 stick butter

1 cup light brown sugar, packed

1 egg

1 tsp. pure vanilla extract

1 cup buttermilk (not light)

3/4 cup dried cherries

Preheat oven to 375 degrees. In a double boiler, add chocolate and heat until chocolate melts, stirring. Remove and set aside.  In a bowl, stir together flour, baking soda and salt. In bowl of electric mixer, beat butter until creamy. Beat in brown sugar until combined. Beat in egg, vanilla and cooled chocolate. Add flour mixture alternating with buttermilk, and beat until smooth, fold in dried cherries. Grease muffins pans or use muffin liner and fill muffins cups 3/4 full. Bake 20 to 25 minutes. Remove to cooling rack.

* Cinnamon Glazed Muffins

1 cup all purpose flour

1/2 cup oat flour

1/2 cup sugar

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 tsp. pure vanilla extract

1/2 cup milk

2 tsp. orange zest

1/4 cup brown sugar, packed

2 tsp. baking powder

1 egg, beaten

1/4 cup canola oil

1/4 cup apple sauce (good quality)

Glaze

1 cup powdered sugar

1 tsp. pure vanilla extract

2 Tbl. pure apple cider (not vinegar)

Preheat oven to 400 degrees. Grease muffins tins or use paper liners. Sift together flour, sugars, baking powder, salt and cinnamon. Combine egg, oil and milk and add to dry ingredients, stirring to moisten. Do no overmix. Fill muffins cups with batter 3/4 full. Bake for 12 to 15 minutes.  Remove to cooling rack. Mix glaze ingredients and drizzle over muffins if desired.

Fall Apple Muffins - from my mom Dorothy

3 1/2 cups all purpose flour

1 tsp. apple pie spice

1 tsp. pumpkin pie spice

1 tsp. cinnamon

3 cups firm, crisp, sweet apples, chopped finely

1 cup vegetable oil

1 cup brown sugar, packed

1 cup sugar

3 eggs

2 tsp. pure vanilla extract

1 tsp. salt

2 tsp. baking soda

1/2 cup walnuts, lightly toasted and chopped

Preheat oven to 350 degrees. In a large bowl, add chopped apples and sugars and mix well. Add rest of dry ingredients to bowl. In another bowl, add vegetable oil, eggs and vanilla whisking well, blend in dry ingredients including nuts. Batter will be very thick. Fill muffin cups 3/4 full and bake 25 to 30 minutes. Remove to cooling rack.

Citrus Muffins

1 cup butter, softened

1 cup sugar

4 eggs, separated

1/2 cup coconut

1 tsp. pure lemon extract

1/2 cup pure lime juice

2 tsp. lime zest

8 oz. lime yogurt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 cups all purpose flour

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat eggs yolks and add to mixture beating until well blended. Add lemon extract and mix. Mix lime yogurt with baking soda and set aside. Sift flour, baking powder and salt together. Add alternately with the lime juice, mixing well. Beat egg whites until soft peaks and fold into mixture. Add zest and fold in yogurt mixture until blended. Fill muffins cups 3/4 full and bake for about 12 to 15 minutes.

* Ginger Pear Muffins

1 3/4 cups all purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2/3 cup light brown sugar, packed

1 tsp. cinnamon

1 Tbl. fresh ginger, peeled and grated

2/3 cup crystallized ginger, chopped finely

2 eggs

1 cup whole milk

6 Tbl. butter, melted

1 1/2 cups pear, peeled and chopped (squeeze a little lemon juice on so it does not brown)

Preheat oven to 425 degrees. In a bowl, stir together flour, baking powder, baking soda, salt, brown sugar, cinnamon, fresh ginger and 1/3 cup crystallized ginger.  In bowl of electric mixer, combine eggs, milk and butter and beat until blended. Add flour mixture until must moistened. Fold in pears, do not overmix.  Fill muffins cups with batter 3/4 full. Evenly sprinkle muffins with remaining chopped crystallized ginger. Bake for 15 to 20 minutes. Remove to cooling rack.

Lemon Poppy Seed Muffins - from my friend Lynda in WA

1 stick butter, room temp

2/3 cup sugar

2 eggs, separated

1 1/3 cup all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 Tbl. poppy seeds

zest of 2 lemons

1/2 cup buttermilk (not low fat)

2 Tbl. fresh lemon juice

1 tsp. pure vanilla extract

Preheat oven to 350 degrees. Grease muffin pan or use paper liners. In bowl of electric mixer, beat butter and sugar until light and fluffy. Add the egg yolks and beat after each addition. In another bowl, stir flour, baking powder, baking soda, poppy seeds, zest and salt. Mix the flour mixture with the butter mixture alternating with buttermilk, then add lemon juice and vanilla and beat until smooth.  With a clean mixer, beat egg whites until soft peaks form. Gently fold in whites to batter until blended. Fill muffins cups with batter 3/4 full and bake 20 to 25 minutes. Remove to cooling rack.

Bon Appetit

"Who is wise? Let him...consider the loving kindness of the Lord."

Psalm 107:13