1 c. sugar
3/4 c. butter (I have used margarine but like the butter taste and texture better)
3 squares (3 oz. ) unsweetened chocolate, melted
1 tsp vanilla
3 eggs
Beat sugar and butter on medium speed for 4 minutes or until fluffy. Stir in chocolate and vanilla. Add eggs, one at a time, beating on high, scrape side of bowl constantly. Put in pie shell. Chill 5-24 hours. Top with whipped chream (the real stuff) and chocolate curls!
Another delicious recipe from Jessica Bybee.
** 3 TBS cocoa + 1 TBS oil = 1 square of unsweetened baking chocolate
Monday, September 27, 2010
Self-Frosting Chocolate Zucchini Cake
1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp soda
2 1/2 c. flour
4-6 tbsp. cocoa
1 tsp salt
1 tsp baking powder
1/2 c. sour milk (I just use milk and lemon juice)
1 tsp vanilla
2 c. finely grated zucchini
Topping:
3/4 c. chocolate chips
3/4 c. chopped nuts (optional)
3/4 c. brown sugar
Mix margarine, oil, and sugar well. add eggs. Set aside. Sift together soda, flour, cocoa, salt, baking powder. add dry ingredients alternately with cup sour milk. Add vanilla. Blend well. Add zucchini. Stir. grease and flour 9x13 inch pan. Pour batter into pan. Add topping. Bake at 350 for 40-45 minutes.
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp soda
2 1/2 c. flour
4-6 tbsp. cocoa
1 tsp salt
1 tsp baking powder
1/2 c. sour milk (I just use milk and lemon juice)
1 tsp vanilla
2 c. finely grated zucchini
Topping:
3/4 c. chocolate chips
3/4 c. chopped nuts (optional)
3/4 c. brown sugar
Mix margarine, oil, and sugar well. add eggs. Set aside. Sift together soda, flour, cocoa, salt, baking powder. add dry ingredients alternately with cup sour milk. Add vanilla. Blend well. Add zucchini. Stir. grease and flour 9x13 inch pan. Pour batter into pan. Add topping. Bake at 350 for 40-45 minutes.
Garlicky Ginger Lime marinade
1 cup lime juice
1 tsp salt
1 TBS Ginger root
4 cloves garlic, pressed
1/4 cup oil
Combine ingredients in a zipper-top bag. Add up to 3lbs of white meat such as chicken or pork.
*fyi, ginger root can be grated or pressed in a garlic press. To press, just cut off a chunk of fresh root in a size that fits in your garlic press hopper and press. Grating, about 1 inch= 1 TBS
1 tsp salt
1 TBS Ginger root
4 cloves garlic, pressed
1/4 cup oil
Combine ingredients in a zipper-top bag. Add up to 3lbs of white meat such as chicken or pork.
*fyi, ginger root can be grated or pressed in a garlic press. To press, just cut off a chunk of fresh root in a size that fits in your garlic press hopper and press. Grating, about 1 inch= 1 TBS
Salmon with pecan-butter glaze
4-6 salmon fillets
1/4 cup chopped pecans
2 TBS butter, softened
1 TBS parsley
1 tsp lemon juice
Preheat oven to 400 degrees. Spray baking sheet with oil and lay out salmon fillets.
Combine pecans, butter, lemon juice and parsley; spoon and spread over fish. Bake uncovered for about 12-15 minutes, or until fish is flaky and pecans are nicely toasted.
Serve with steamed spinach and couscous.
This is a modified recipe from Leanne Ely (with FlyLady) I got years ago! She has some WONDERFUL cookbooks out. I'd HIGHLY recommend purchasing one or several. You won't be disappointed. Just google 'saving dinner'.
1/4 cup chopped pecans
2 TBS butter, softened
1 TBS parsley
1 tsp lemon juice
Preheat oven to 400 degrees. Spray baking sheet with oil and lay out salmon fillets.
Combine pecans, butter, lemon juice and parsley; spoon and spread over fish. Bake uncovered for about 12-15 minutes, or until fish is flaky and pecans are nicely toasted.
Serve with steamed spinach and couscous.
This is a modified recipe from Leanne Ely (with FlyLady) I got years ago! She has some WONDERFUL cookbooks out. I'd HIGHLY recommend purchasing one or several. You won't be disappointed. Just google 'saving dinner'.
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