Cooking and Baking Archives - Page 13 of 52

Basil Zucchini Bake

October 1, 2011 jennifer Sides and Salads

My sister sent me the link to this recipe and I simply had to try it!

The combination of basil and zucchini was delicious and the whole family loved it. This is definitely a new favorite. I adapted the recipe slightly from the one linked to above, but it’s essentially the same. I used only zucchini but increased it to six squash so it would fill a 9×13 pan instead of an 8×8. I also used more basil and green onions.

Basil Zucchini Bake 6 medium zucchini 1/4 cup chopped basil 1/4 cup chopped green onions 1 tsp. dried thyme 1 1/4 tsp. garlic powder 1 cup mozzarella cheese, grated 1/2 cup grated parmesan cheese salt and pepper to taste (I added about 1 tsp. salt and 1/2 tsp. pepper) Slice zucchini into half moon pieces about 1/8 inch thick. Spray a 9×13 inch pan with non-stick spray. Toss zucchini with basil, green onions, thyme, garlic powder, salt, pepper and mozzarella cheese. Put in pan.

Bake at 350 for 25 minutes. Sprinkle parmesan cheese over zucchini and bake another 15 minutes or until squash is tender.

Enjoy!

Raspberry Pie

September 30, 2011 jennifer Desserts

You may remember that I took my children to a pick-your-own raspberry patch this summer. Well, how on earth can you bring home eight buckets of raspberries and NOT make a raspberry pie? This was my first shot at one, and it did not disappoint!

Raspberry Pie Ingredients:
2 pie crusts 5 cups raspberries 1 cup sugar 1 Tb. lemon juice 3 Tb. tapioca 1/4 tsp. cinnamon 1/8 tsp. salt egg white coarse sugar Roll out pie crust and carefully fit in pan. Gently stir together raspberries, sugar, lemon juice, tapioca, cinnamon and salt. Spoon into pie crust. Roll out second pie crust, cut slits in center and carefully place over pie. Brush with egg whites and sprinkle with coarse sugar.

Bake at 425 for 15 minutes, then lower oven temperature to 375 degrees and bake another 25 minutes. Cool and serve.

This pie was heavenly. We all loved it. Just look at that gorgeous color!

Jennifer

Shaker Lemon Pie

September 29, 2011 jennifer Desserts

A few weeks ago I baked a lemon pie just to see what it would taste like. Of the three pies I tried, the lemon was one of the “keepers.”

Just for the record, this is NOT a lemon meringue pie. I have a fantastic lemon meringue pie recipe which I need to make and share with you. This recipe is different. It’s more of a traditional Shaker Lemon Pie recipe. How does a lemon pie taste? Think of lemon bars but a little bit more sour, and with a different texture because the lemon peel is in the pie. If you like lemon, you should definitely try this recipe! I was pleasantly surprised at how many of my children liked it.

Shaker Lemon Pie Ingredients:
2 pie crusts 3-4 lemons, depending on size 2 cups sugar 1 tsp. salt 1 tsp. vanilla 4 eggs egg white coarse sugar Roll out one pie crust and place carefully in pie pan. Set aside.
Thinly slice lemons (as thin as you can!), removing seeds. In a medium bowl, toss with sugar and salt and set aside. In a small bowl, beat 4 eggs and add vanilla. Add eggs and vanilla to lemons.

*** This is where I’ll say that in the future I will make ONE adjustment to the recipe. I’ll add 2 Tablespoons of tapioca to avoid the pie being runny. Perhaps it will need more than that, but I’m going to start with 2 Tablespoons. Add the tapioca to the filling mixture.

Gently pour lemon mixture (with tapioca, if you choose) into pie crust. Roll out second pie crust, cut slits in center and gently place over pie. Carefully trim, pinch and flute edges of the pie crust.

Brush pie with egg white and sprinkle with coarse sugar if desired.

Chill pie for 15 minutes. Bake at 450 for 15 minutes, then turn heat down to 375 and bake for 30 more minutes. Cool pie before serving. Add vanilla ice cream or whipped cream if desired.

Enjoy!

Hopeful Homemaker