Apple Bundt Cake

¼ c. orange juice

1 c. vegetable oil
2 ½ tsp. vanilla
4 eggs

3 c. flour
3 tsp baking powder
2 c. granulated sugar
½ tsp salt
1 c. chopped nut

Filling:
2 c. apples, peeled and diced
1 Tbs sugar
1 tsp cinnamon
powdered sugar for topping

Beat first four ingredients at high speed until combined. Sift dry ingredients, then blend with first mixture. Fold in nuts. Put 1/3 of batter in a greased bundt pan. Combine filling ingredients and put half of mixture on batter in bundt pan. Add another third of batter and then filling and top with batter. Bake 55-60 minutes at 350 degrees.

Remove cake from pan while hot. Cool cake and sprinkle with powdered sugar.

Submitted by Lenore Cadwell

Zucchini Chocolate Cake

1 stick of margarine or butter
½ cup vegetable oil
1 ¾ cup sugar
2 eggs
1 tsp. vanilla
2 cups grated zucchini (I usually peel the squash before grating)
½ cup milk

2 ½ cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
4 Tablespoons cocoa
1 tsp. cinnamon

½ cup chocolate morsels
½ cup nuts

Preparation:
Mix together butter or margarine, oil, sugar, eggs and vanilla. Add zucchini and milk. Sift together flour, soda, baking powder, salt, cocoa and cinnamon. Add mixtures together. Sprinkle chocolate morsels and nuts over top. Bake in 13 X 9 pan (greased and floured) at 350 degrees for 45 minutes.

~Cheryl Rowell's Notes:
My family likes the recipe with semi sweet chocolate chips (I always seem to use more than ½ cup!)

The zucchini can be grated and frozen and then used in the recipe at another time - if there is a lot of liquid in the frozen zucchini, it can be drained and used in the recipe at the baker’s discretion.

Strawberry-Rhubarb Pie

Crust:
Your favorite homemade crust or store bought will do

Filling:
2 1/2 cups chopped fresh rhubarb
2 1/2 cups chopped fresh strawberries (about the same size pieces as the rhubarb)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons small cubed butter (unsalted)
1 egg white beaten with 1 teaspoon water
large granule or regular sugar

Preheat oven to 425 degrees F

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest, juice, cinnamon, and vanilla. Pour into a chilled pie pan with bottom crust already in place. Dot the top of the mixture with butter cubes. Brush the edges of the crust with egg white mixture. Apply top crust and crimp the edges. Cut a few vents in the top, brush with egg white mixture and sprinkle with sugar.

Bake at 425 for 15 minutes and be sure to apply foil to the edges of the crust.
Decrease temp to 375 degrees and bake for another 45 minutes or until the crust is golden brown.

submitted by CSA member April Melo

Strawberry Rhubarb Coffee Cake

Serves 12

For the Streusel: 
2 3/4 cups all purpose flour

1 cup packed light brown sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2 teaspoons ground cardamom

3 teaspoons cinnamon

For the cake:
vegetable oil cooking spray

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

3 teaspoon ground cardamon

1/2 teaspoon salt

3/4 cup butter (1 1/2 sticks)

1 1/4 cups sugar

3 large eggs

1 1/4 cups low-fat plain yogurt

1 teaspoon pure vanilla extract

1 cup thinly sliced strawberries

1 cup rhubarb (sliced lengthwise and then cut on bias)

1/2 cup sugar

1/2 cup tapioca

Preparation: 
1. Pre heat oven to 350. Coat a 10 inch non stick angle food cake pan with cooking spray.

2. Make the streusel: Whisk the flour, brown sugar, cardamon, and salt in a bowl. Cut in butter with a pastry blender (or fingers) until mixture resembles coarse crumbs. Set aside.

3. Make the cake: Sift the flour, baking powder, baking soda, salt, cinnamon, & cardamom into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium high speed until pale in color. Add eggs one at a time mixing well after each addition. Add flour mixture in two batches alternately with the yogurt. Mix in the yogurt.

4. Mix the sliced strawberries, rhubarb, sugar and tapioca.

5. fold the strawberry mixture into the cake mixture.

6. Spoon half the batter into the prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and cake tester inserted in center comes out clean. 50-60 minutes. Transfer to a wire rack; let cool 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and re invert onto wire rack to cool completely.

Blanche’s Super Rhubarb Pudding

½ cup sugar
2 Tbs. butter
1 cup whole milk
2 tsps. baking powder
½ tsp salt
1 quart rhubarb in ½ inch pieces
2 tsps. butter
1 cup sugar
¼ cup water
1 cup flour
1 Tbs. brown sugar
1 tsp. sugar
2 shakes of cinnamon

Cream the one half cup sugar and 2 tablespoons butter. Add cup of milk. Sift flour, baking powder and salt together. Blend this with the creamed mixture.

Cook together for about 7 minutes over moderate heat the quart of rhubarb mixed with the 2 teaspoons of butter, cup of sugar and fourth cup of water.

Put rhubarb in casserole. Pour batter into sauce.

Sprinkle batter with the tablespoon of brown sugar. Then sprinkle the batter with the teaspoon of sugar mixed with the two shakes of cinnamon.

Bake at 350 degrees for about 30 minutes. Serves 6.

From: Haydn Pearson’s Country Flavor Cookbook

Secret Chocolate Cake

2 cups beets (cooked, peeled and chopped)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs

Combine above ingredients in a large mixing bowl. Beat with electric mixer 2 minutes.

1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla

Add along with pureed beets; beat another 90 seconds.

1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.

1/2 cup chocolate chips and/or chopped nuts

Stir in. Pour into greased 9x13” baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in Bundt pan, pour half

From Simply in Season

Sweet Winter Squash Pie

Serves 8 to 10

1 10” single pie crust, unbaked
3 cups cooked, pureed winter squash
2 Tbsp molasses
3/4 cup honey
1/4 tsp ground cloves
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
4 eggs, lightly beaten
1 1/2 cups cream

Preheat oven to 400. In a large bowl, combine the squash, molasses, honey, spices, salt, eggs and cream. Mix until completely smooth. Pour the filling in to the prepared pie crust and bake for 10 minutes. Reduce the heat to 350 and bake for another 45 minutes, until the custard is set.

The City Gardeners Cookbook (Seattle’s P-Patch Gardens)

Chocolate Zucchini Bread

Yield: 16 slices

3/4 cup sugar
3 Tbsp vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 Tbsp unsweetened cocoa
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Whisk first three ingredients until well-blended. Add applesauce. Combine flour and next four ingredients, stirring well with whisk. - Add flour mixture to sugar mixture, beating until moist. Stir in the zucchini and chocolate chips.

Spoon batter into 9x5” loaf pan and cook for 1 hour.

Submitted by Mary Ann Cappiello, from Cooking Light

Zucchini Muffins

Butter a pan with a dozen muffin cups. Preheat oven to 400 degrees.

Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.

Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)

Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.

Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).

If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.

Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.


Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.

* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.

Submitted by Kate Miller

Zucchini Cookies

Cream together-3/4 cup butter
1 1/2 cup sugar
1 egg
1 tsp vanilla

Then add:
1 1/2 cups of grated zucchini-do not peel
2 1/2 cups of flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Stir in:
1 cup of nuts-pecans or almonds
1 6 oz. pkg. chocolate chips

Pour in greased 16 x 11 pan and bake at 350 degrees for 35-40- minutes until slightly brown. Sieve powdered sugar over cookies. Cut into bars when cool. Enjoy!

Submitted by Stacy Cordier

Squash Pie

3/4 cup sugar
1 Tbsp flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 large Eggs

1 cup milk
1 1/2 cup mashed cooked butternut squash

1 9" pie shell

Because of its Thanksgiving associations, pumpkin has become the pre-eminent squash for pie-making. Many 19th century connoisseurs, however, insisted that other winter squashes had a more refined flavor. This recipe would also work with acorn and other squashes.

Heat milk and squash together in double boiler. In bowl, mix sugar, flour, salt, ginger, nutmeg and cinnamon. Then add eggs. Beat well with rotary beater. Add mixture to milk and squash in double boiler. Stir together well. Do not boil.

Pour warm filling into pie shell. Bake at 400'F. 10 minutes, then reduce heat to 350'F and bake until pie sets, about 15-20 minutes.

From Yankee Magazine’s “Great New England Recipes”

Favorite Pumpkin Pie

2 cups cooked pumpkin (see Roasted Pumpkin)

¾ cup sugar
2 tsp cinnamon
½ tsp nutmeg

¼ tsp ground cloves
 ½ tsp salt

3 eggs, slightly beaten
1 cup light cream

1 - 9 inch unbaked pie shell

Combine pumpkin, sugar, spices and salt. Blend in eggs and cream. Pour into pie shell.
Bake in 400 F oven until knife inserted off center comes out clean (~40-45 minutes).

from Old-Fashioned Pumpkin Recipes

Pumpkin Pie

2 cups pumpkin
½ tsp salt
2 cups rich milk or cream
½ tsp ginger
1 cup sugar
2 tsp cinnamon (some like less-)
2 eggs, beaten
½ tsp allspice

Prepare a crust and place into pie plate. Mix pumpkin with milk, sugar, beaten eggs, salt and spices. Beat two minutes, or blend until smooth. Pour into pie plate with pastry. Place in 475oF oven for 15 minutes, then reduce the heat and bake 45 minutes at 400oF. Pie is done when knife inserted near center comes out clean.

Notes: I have made both pumpkin pie recipes – the spices are slightly different. Prepare pumpkin as in "Roasted Pumpkin" recipe The first older recipe calls for strained pumpkin which I think would work although I find it easy to mix the ingredients for squash or pumpkin pie in a blender (this makes it very smooth and not stringy).

Submitted by Cheryl Rowell; from Any one can Bake, (1927 Royal Baking Powder)

Zucchini Bars

2 c. zucchini, shredded and unpeeled
1/2 t. baking soda
2 1/2 c. flour
1 t. vanilla
2 t. cinnamon
1/2 c. vegetable oil
1/2 t. baking powder
2 c. sugar
1/2 t. salt
4 eggs

Cream Cheese Frosting
1/4 c. margarine, softened
1 3 oz. pkg. cream cheese, softened
1 t. vanilla
2 c. confectioner's sugar
1/2 c. finely chopped walnuts

Preheat oven to 350 degrees. Lightly grease 9X13 inch pan or slightly larger pan. Beat sugar, eggs, oil, cinnamon, vanilla, baking powder, baking soda, and,salt in large bowl until well blended. Add flour, mix until blended. Gently fold in zucchini. Spread into greased pan. Bake 30 minutes or until tooth pick comes out clean. Cool on wire rack.

Frosting.
Beat margarine, cream cheese and vanilla on low speed, gradually add in confectioner's sugar until blended. Spread on cooled cake and sprinkle with nuts.

submitted by Lenore Cadwell

Zucchini Bread

Makes 2 loaves

This is an easy quick bread recipe, we vary the recipe by adding fresh fruit, or cinnamon or whatever sounds good! It is a great way to use up zucchini which makes the bread especially moist– you can freeze the grated zucchini to make bread later, or freeze the bread after it is cooked!

3 cups flour
1 ½ cups sugar
1 cup walnuts (optional)
4½ tsp baking powder
1 tsp salt
2/3 cup salad oil
2 cup grated zucchini
4 eggs ~ beat before adding
2 tsp. grated lemon peel (optional)

Mix all together, Divide batter into 2 loaf pans. Bake for 1 hour @ 350oF. Cool
on wire racks for 10 min.

Submitted by Cheryl Rowell

Zucchini Chocolate Cake

1 stick butter, melted
½ cup vegetable oil
1 ¾ cups sugar
2 eggs
1 tsp. vanilla
2 cups grated zucchini
½ cup milk

2 ½ cups flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
4 Tbs. cocoa

1 tsp. cinnamon

½ cup chocolate morsels (we use more!)
½ cup nuts

Mix togetherbutter, oil, sugar, eggs, and vanilla. Add zucchini and milk. Sift together flour, baking powder, soda, salt, cocoa and cinnamon. Add mixtures together. Sprinkle chocolate morsels and nuts over top. Bake at 350o for 45 minutes.

Submitted by Cheryl Rowell

Brethren’s Cider Pie

Serves 6 – 8 

For the Pastry:
1-½ cups flour
¼ teaspoon salt
2 teaspoons sugar
½ cup cold unsalted butter
¼ cup or more ice water

For the pastry, sift the flour, salt, and sugar into a bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.

Sprinkle the ice water over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 1 tablespoon at a time. Gather the dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate at least 20 minutes.

For the Filling:
2-1/2 cups apple cider
1 Tablespoon butter
1 cup maple syrup
¼ cup water
¼ teaspoon salt
2 eggs, at room temperature, separated
1 teaspoon grated nutmeg

Start to prepare the filling. Place the cider in a medium-size heavy saucepan. Boil until only ¾ cup remains. Let cool.

Finish preparing the pastry: Roll out the dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9-inch pie pan. Put dough into the pan, and trim all around, leaving a ½ inch overhang. Fold the overhang under to form the edge. Using a fork, press the edge to the rim of the pan and press up from under with your fingers at intervals for a ruffle effect. Refrigerate 20 minutes.

Preheat the oven to 350°. Beat egg yolks.

For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes. Remove the pan from the heat and let the mixture cool slightly, then whisk in the beaten egg yolks.

In a large bowl, beat the egg whites until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended. Pour filling into the prepared pie shell. Dust with grated nutmeg. Bake until the pastry is golden brown and the filling is well set, 30 – 35 minutes.

Serve warm with fresh whipped cream, vanilla ice cream, or crème fraiche.

Submitted by Ted McCormack and Wendy From The Practical Encyclopedia of Baking

Winter Squash Ice Cream

Makes about 2 quarts

6 egg yolks
2 cups heavy (whipping) cream
2 cups milk
1 tsp vanilla extract
¼ cup granulated sugar 2 cups pureed cooked winter squash (~1 lb. peeled squash)
¼ cup firmly packed brown sugar
pinch of salt

In the top of a double boiler off the heat, beat the egg yolks until light and frothy. Add the milk, granulated and brown sugars, and salt and beat until creamy. Place over simmering water in the bottom container of the double boiler and cook, stirring constantly, until the custard coats the back of a metal spoon, about 10-15 minutes.

Remove from the heat, stir in the cream, vanilla extract, and the puree. Cover and refrigerate until very cold, preferably overnight. Pour into the container of an ice cream maker and freeze according to manufacturer’s directions.

To make this rich dessert even more decadent, crown it with toasted pecans, your favorite warmed butterscotch or caramel sauce, and whipped cream.

Submitted by Cheryl Rowell from James McNair’s Squash Cookbook