Another round in the Great Zucchini Conundrum of 2017… I remembered back to the late 1980’s, when my mom made a very popular Chocolate Zucchini Cake. She is at home recovering from rotator cuff surgery, so I gave her a call. It took her a bit to dig up the recipe, but she did!
It’s the heart of zucchini season, and so that means zucchini bread. I ran out of printed copies of my recipe at the market, and since, I’ve had at least a dozen people ask me for my recipe, with the urgency of most people with a refrigerator overpacked with squash.
Well, I promised I’d post it this week. I just barely made it, but here it is for your weekend!
I’m not sure where my blueberry buckle recipe originates from. I think it might have been 7th grade home economics class… Nonetheless, I’ve been making it for years, with a few alterations along the way. It’s a great way to celebrate blueberry season!
Nature provides us with many wonderful and important things. Among the most important are oxygen and wild black raspberries. Truly, I can’t think of many things better, and nothing that makes a better celebration of early summer than Wild Black Raspberries. Yes, that’s in title caps intentionally.
Picking them is a metaphor for life. Good things don’t come easy, and some of the best come with a good deal of itching: our raspberries grow in the same niches favored by poison ivy, stinging nettle, wild blackberry, wild roses, and mosquitoes, and the tiny berries take a long time to pick. But the reward is wonderful. This cobbler takes a bunch of berries, so I tend to reserve it only for special people, like myself and my wife. I bake it in a 9″ cast iron skillet, because I like it that way! Continue reading
Aunt Lola, my great-aunt, made wonderful, soft, chewy molasses cookies that I loved as a child – almost as much as the date pinwheel cookies, or her apple jelly. Somewhere along the way, well after she passed, I came across her date pinwheel recipe, and make those on occasion, but they are a ton of work. I never did find her molasses cookie recipe, though.
So, about 10 years ago, I conducted a 6 month long series of trials, attempting to re-create her recipe. My mentees and colleagues at Culver ate lots of bad cookies in the process! What I came up with is not the same as Aunt Lola’s. But they’re really darn good. Continue reading