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Zucchini Cupcakes:
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg (or grate your own)
1/8 teaspoon ground cloves
1/2 cup vegetable oil
1 egg
1 1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1 cup brown sugar, packed
1 1/2 cup grated zucchini
Pre-heat oven to 350 and line a muffin tin with paper liners (12)
Stir together the flour, soda, baking powder, salt, cinnamon, nutmeg, & cloves. In a separate bowl blend together the oil, egg, vanilla, and zest. Whisk in the brown sugar until smooth.
Stir in the zucchini. Add the flour mixture and stir until combined.
Spoon the batter into prepared muffin cups. Place in oven and set timer for about 12 minutes...rotate pan and bake 12 additional minutes.
Cool in muffin tin for 10-12 minutes and remove them to a cooling rack.
Creamy Frosting:
1 stick unsalted butter at room temperature
6 oz. cream cheese, also at room temperature
2 cups (or a bit more) of powdered sugar
1/2 teaspoon vanilla
Beat the butter & cream cheese on medium - high until light and fluffy. Reduce speed to low and add about one cup powdered sugar and the vanilla, mixing until smooth & combines. Continue adding powdered sugar a little at a time until of desired consistency.
As you can see, a few cupcakes were left with plain frosting and a sprig of mint & others were sprinkled with chopped nuts.
Yet another birthday celebration...this time it was Caribe's special day and she prefers pie to cake so I decided to make her very favorite...Upside-Down Strawberry Meringue Pie!
I stirred together two pastry crusts & baked them. After they cooled I moved right along to the meringue recipe & thought I had vanilla in my hand but as you can see in the above picture I accidently added red fool coloring (which was out on the counter for the filling).
When all was said and done, the family decided it was a good mistake! 
Upside-Down Berry Meringue Pie:
(for one pie)
3 egg whites
1/2 teaspoon vinegar
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla (or red food coloring)
1 baked 9" pie shell
After the shell has cooled:
Beat egg whites with vinegar and salt until soft peaks form. Gradually add 1/2 cup sugar and the vanilla (or red food coloring), beating to stiff peaks. Spread on bottom and sides of cooled pie shell. Bake at 325 degrees for 12 minutes. Cool on wire rack.
Strawberry Filling:
3 cups fresh strawberries
1/3 cup sugar
2 tablespoons cornstarch
1/2 cup water
Red food coloring (a few drops)
Mash 2 cups of strawberries.
In a saucepan blend 1/3 cup sugar and the cornstarch. Gradually add the water and strawberries. Cook and stir over medium heat until the mixture bubbles and thickens & then cook an additional 2 minutes. Remove from heat and add food coloring. Allow to cool slightly!
Spread over cooled meringue layer and chill until set.
Just an hour or two before serving whip a carton of whipping cream & sweeten to taste, adding vanilla if you desire. Spread the cream over all!
The final cup of strawberries can be used for decorating the pie or plates...be creative.
Our family has delighted in this pie for many years.
Ben's birthday was yesterday and since I worked until six p.m. it was a good thing I made a Chocolate Sheet Cake the night before since the family was to arrive for dessert at 7 p.m.
I am a fan of Roxie Kelly's cookbooks and in her recent publication entitled At Our Table, she has a Chocolate Sheet Cake recipe with Fudge Frosting...sounded good to me!!!
2 cups sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup cocoa
1/2 cup sour cream
1/2 cup buttermilk
1 cup chopped pecans, if desired
Preheat oven to 350 degrees and grease a 10 x 17 sheet cake pan.
Cream sugar and butter together in a large bowl until light & fluffy. Add eggs and vanilla, beating until smooth.
In a separate bowl, stir together the flour, salt, baking soda, and cocoa. Combine the sour cream and buttermilk in a small bowl.
Alternate the addition of the dry ingredients and the sour cream mixture to the sugar mixture, beginning and ending with the dry mixture. Blend well after each addition. If using pecans, add them now by folding them in. Spread batter evenly in prepared pan. Bake for 20-25 minutes.
Cool completely on wire rack.
Fudge Frosting
1/2 cup butter, softened
1/4 cup cocoa
1 pound box powdered sugar
1 teaspoon vanilla extract
1/3 cup milk
1 cup chopped pecans (optional)
In a mixer bowl, cream the butter, cocoa, and powdered sugar together until light, about two minutes or so. Beat in the vanilla. Gradually add the milk, beating until smooth and creamy. Spread over the cooled cake. Sprinkle the pecans, over the frosting.
Chocolate Sauce for Ice Cream:
I received this recipe from Trudy Herman when we worked together on creating a cookbook at our church many years ago.
1 can Eagle Brand Milk
1 can Hershey's Syrup
1 tablespoon butter
1 teaspoon vanilla
In a saucepan stir together the milk & syrup completely. Add the butter and bring to a boil over medium heat. Remove from heat and add the vanilla.
This sauce will surely become a favorite!
This is yet another chicken dish and Ben & have decided this is a keeper!
I had some chicken tenders to use so put my mind to creating something quick & easy.
Above you will see meringue, I read somewhere that spreading meringue on hamburger buns creates a nice touch when placed in a fry pan with a touch of butter. I set the meringue aside while preparing the remainder of my creation.
As you can see, I sliced a few tomatoes, green onions, fresh dill, fresh parsley, dried cherries and had Romaine lettuce ready to go.
Next, I decided to create a sauce...about 1/3 cup Hellman's, with a few shakes of Natalie Robyn's Vinaigrette (cherry) and honey mustard to taste.
Now, I sprinkled Italian Bread Crumbs on the chicken tenders and fried briefly in olive oil. Then I spread the meringue on the hamburger buns and fried quickly and then started assembling.
The special sauce was spread on top of the meringue, then the Romaine, chicken, and all the condiments (I also toasted some walnuts).
The chicken sandwich was served with fresh fruit!
The Cherry Vinaigrette is so tasty and I have mentioned it before...there is an apricot vinaigrette, along with ice cream toppings, oatmeal, etc. Please visit Olsen-Sayles in Frankfort to check out many of the products!
This Zucchini Cupcake Recipe comes from Martha Stewart and you won't be disappointed, especially with the yummy frosting!
This Zucchini Cupcake Recipe comes from Martha Stewart and you won't be disappointed, especially with the yummy frosting!
Dale Evans