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*** A WORD FROM THE KITCHEN ***
I know you've been missing the bloopers and some of
you have been missing this ezine all together. Look
like we're experiencing regular delivery again thank
goodness I appreciate your hanging in there with us
and the bloopers are back today too.
Well are you one that is up for trying new foods?
Zucchini bread was never something I wanted to try when
I was younger until I realized it was more like carrot
cake which I was equally amazed at was not just a
conspiracy to get me to eat something yucky. Now I
can't get enough of it! I love the loaves but I'm such
a fan of the edges that muffins are even more appealing
and convenient for me. Give these muffins a try very
moist and perfect for anytime of the day. You could
leave out the nuts if you're not a fan but I think it
needs the raisins.
Enjoy! Marzee
mailto:mz@gophercentral.com
P.S. Did you know you can now follow us on twitter?
We're here http://www.gophertweets.com
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RECIPE: ZUCCHINI MUFFINS
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INGREDIENTS:
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch of salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts
1 cup raisins
DIRECTIONS:
Preheat the oven to 350 degrees. In a large bowl combine
the sugar, eggs, and vanilla. Stir in the grated zucchini
and then the melted butter. Sprinkle the baking soda and
salt over the zucchini mixture and mix in. In a separate
bowl, mix together the flour, nutmeg, and cinnamon. Stir
these dry ingredients into the zucchini mixture. Stir in
walnuts and raisins. Coat each muffin cup in your muffin
pan with a little butter or vegetable oil spray. Use a
spoon to distribute the muffin dough equally among the
cups, filling the cups up completely. Bake on the middle
rack until muffins are golden brown, and the top of the
muffins bounce back when you press on them, about 25 to
30 minutes. Test with a long toothpick or a thin bamboo
skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins
from the tin let cool another 20 minutes.
YIELD: 12 Muffins
Categories: Breads, Muffins, Breakfast, Snack
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MARZEE'S CORNER
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KITCHEN BLOOPERS SUBMITTED BY MY READERS
Well here's a first. A triple-whammy from one reader
thanks "Lionmother". I applaud your efforts!
She writes... Here are three different times when I
wanted to crawl under a rock for a recipe gone wrong.
"SCREAM OF TARTAR"
This happened a few years ago. My daughters and I wanted
to make dessert and we wanted to make whipped cream with
non-fat milk. I had heard that cream of tartar would
stiffen anything. So as the non-fat milk was being whipped
and after the vanilla and sugar were added it still wouldn't
get thick. That's when I got the great idea to add the cream
of tartar. The milk did turn into a creamy mass, but it
didn't hold together. We added the cream of tartar and let
it sit. Then I mixed it in a little more. It was time to
taste it and ughh it didn't taste like whipped cream.
Instead it had this awful chalky taste and even after I
had added other spices it didn't go away. We had a horrible
taste in our mouths all night. Then I realized that cream
of tartar always needs to be warmed. Who knew? We decided
that we'd use real cream the next time. There are some
times when you shouldn't try to cut calories in cooking.
"FRENCH ONION SOUP DISASTER"
I was making French Onion Soup a la Julia Child's Complete
Guide to French Cooking for a dinner party with our friends.
I had cooked the onions to perfection and I made my own
stock as well. It was going to be amazing. I thought I was
following all the steps to the letter, but when I came to
the last step the recipe required me to put it under the
broiler after floating a crusty homemade crouton and
covering it with slices of cheese. The cheese was supposed
to get all bubbly and melt. Then underneath would be the
crusty crouton.
So my guests arrived and everyone was waiting for the first
course. I had put it under the broiler only for about five
minutes, but in that time the soup had disappeared. When
I took it out of the oven the soup had been absorbed by
the crouton and the cheese was covering all of it with the
soggy crouton sitting on top of moist onions.
How could I serve this as soup? Being young, headstrong,
and childless, I decided to try it. I brought it out to the
table in a covered dish and when I took off the cover
everyone stared.
"What do you call this?" one of my friends asked.
"I call it Cheesy Onion Bake," I said.
Then I served it in bowls and everyone loved it. They
actually asked me for the recipe. But oh my god, Julia
Child would have been mortified.
I'll never forget how long that soup had taken to make from
the sauteing of the onions to the making of the stock and
that was in addition to another two courses that I had made
for that meal.
"BRAISED ENDIVE TURNED HORRIBLY WRONG"
For another dinner party I made Braised Endive and it needed
to be put into the oven for a few minutes. I had never worked
with endive and had no idea how fast it cooked. So I was using
the same cookbook by Julia Child and left the endive in the
oven too long. When I took it out of the oven it had a layer
of black over the top. I couldn't serve it at all. Unlike the
French Onion Soup I had no idea how to present this disaster.
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