Locally Grown Fruits, Vegetables, Flowers and Plants!
Summer Recipes
Zucchini Nut Bread
| 3 C sifted flour | ¼ t baking powder | 1 T vanilla |
| 1 ½ t ground cinnamon | 3 eggs | 2 C grated, unpared zucchini squash |
| 1 t baking soda | 2 C sugar | ½ C chopped walnuts |
| 1 t salt | 1 C cooking oil | 1 t flour |
Sift together 3 C flour, cinnamon, baking soda, salt and baking powder. Beat eggs well in bowl. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Combine walnuts with 1 tsp flour; stir into batter. Pour into 2 greased 8 ½ X 4 ½ X 2 ½ inch loaf pans. Bake at 350 for 1 hour or until bread tests done. Cool in pans on racks 10 minutes. Remove from pans; cool on racks. Makes 2 loaves.
Basil Corn on the Cob
| 4 ears corn with husks | ½ t grated orange rind |
| ¼ C butter or margarine, softened | 2 T chopped fresh basil |
Remove outer husks from corn; pull back inner husks. Remove and discard silks. Pull husks back over corn. Microwave on high 7 minutes, turning corn after 3 ½ minutes. Stir together butter, orange rind, and basil. Pull back husks, and brush the butter mixture evenly over corn. * Great on the grill, too : Peel back husks; remove silks; brush on butter mix; pull husks back and put on the grill.
Easy Peach Cobbler
| 1 Cup Sugar | 1 stick butter |
| 1 Cup flour | 1 tsp baking powder |
| 1 Cup milk | 3 Cups peaches |
Melt butter in 9 X 13 inch baking dish. Mix sugar, flour, milk, and baking powder. Pour flour mixture into baking dish. Pour peaches on top. Sprinkle to with a little sugar. Bake at 350 for 45 minutes.
Eggplant Casserole
| 1 eggplant | Newman’s spaghetti sauce |
| Olive oil | ¼ Cup parmesan cheese |
| 1 small can sliced mushrooms | Mozzarella cheese |
Peel eggplant and slice into ½ inch slices. Place eggplant on cookie sheet and brush with olive oil. Brown on broil about 5 minutes. Turn, brush other side with olive oil and brown another 5 minutes. Place eggplant on the bottom of a baking dish. Place mushrooms over eggplant. Pour spaghetti sauce over mushrooms. Shake Parmesan cheese over the top and cover with mozzarella cheese. Bake at 350 for about 10 minutes.
Stir-Fried Corn
| 7 to 8 ears corn | ¼ Cup chopped green pepper |
| 3 Tbsp butter or margarine | ½ Cup peeled, seeded, chopped tomato |
| 1/3 C chopped onion | Salt and Pepper |
Cut the kernels off the cobs with a sharp knife. You should have approximately 4 cups. Melt the butter in a large frying pan over medium heat. Add the onion and pepper and cook until soft but not brown. Add the corn kernels and cook for 3 to 4 minutes. Stir in the tomato and cook for 1 to 2 minutes longer or until the tomato is hot. Serve immediately.
Peach Ice Cream
| 4 cups peeled, diced fresh peaches | 1 (3.75 oz) package vanilla instant pudding |
| 1 Cup Sugar | 1 (14 oz) can sweetened condensed milk |
| 1 (12 oz) can evaporated milk | 4 Cups half & half |
Combine peaches and sugar, and let stand 1 hour. Process peach mixture in a food processor until smooth, stopping to scrape down sides. Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half. Pour mixture into freezer container of a 4 qt hand turned or electric freezer; freeze according to manufacturer’s instructions. Spoon into an airtight container, and freeze until firm.
Corn Pudding
| ¼ Cup sugar | 6 large eggs |
| 3 Tbsp all-purpose flour | 2 Cups whipping cream |
| 2 tsp baking powder | ½ Cup butter or margarine, melted |
| 1 ½ tsp salt | 6 Cups fresh corn kernels (about 12 ears) |
Combine first 4 ingredients. Whish together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13x9 inch-baking dish. Bake at 350 for 40 to 45 minutes or until deep golden and set. Let pudding stand 5 minutes.
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