Depending on exactly where you live — coupled with your prowess as a gardener — you may have a goodly supply of the two major ingredients needed for today’s two different recipes.
We’re talking about zucchini (and no, not everybody can grow this exuberant vegetable) and sunflower seeds, another problematical crop for some of us.
But, so what? If you can’t make a zucc snatch-and-grab in the garden, pick it off a produce stall. Or, in the case of the sunflower seeds, buy them either in bulk or in a bottle at the grocery store.
Whichever. Whatever.
Because, thanks to Arlington cook Cathrine Emerson, we have super-duper directions for taking advantage of these ingredients.
“I saw Irene Gesme’s recipe for zucchini trick dessert in the Sept. 17 Forum column,” she writes, “and wanted to pass along a wonderful moist cake for zucchini that satisfies the old chocolate sweet tooth.
“Originally, the recipe called for more shortening, but I cut that down to a half-cup and used applesauce instead. Perhaps one could use a quarter-cup of shortening and a half-cup of applesauce.”
Then moving along to the second recipe, Cathrine tells us, “This is also the time of year that the sunflowers are giving us their seeds, and I came across this very easy and delicious no-cook bar that makes a large pan. It is a no-gluten product, too, so some of my friends with gluten intolerance can enjoy them.
“These are very much like energy bars. I often add Craisins and reduce the sunflower seeds a bit.”
Cathrine’s chocolate zucchini bundt cake
1/2cup shortening (or part butter)
2cups brown sugar
3eggs
2cups grated zucchini
1/4cup applesauce
1teaspoon cinnamon
2teaspoons vanilla
2teaspoons grated orange rind
21/2 cups flour
21/2teaspoons baking powder
1/2cup dark cocoa
11/2teaspoons baking soda
1/2cup milk
1cup chopped walnuts
Glaze (recipe follows) or whipped cream
In large mixing bowl, cream shortening and brown sugar; beat in eggs, mixing thoroughly. Add the zucchini, applesauce, cinnamon, vanilla and orange zest, blending well. In a separate bowl, mix together the flour, baking powder, cocoa and baking soda; gently mix into the zucchini mixture, alternating with the milk. Gently stir in walnuts and pour into a greased bundt pan.
Bake at 350 degrees about 45 minutes or until cake tests done. Let cake cool in pan, then turn out onto rack to complete cooling.
Drizzle with glaze or, if desired, instead serve with whipped cream.
Makes 1 bundt cake.
Glaze
2tablespoons butter, softened
1/4cup dark cocoa
1cup powdered sugar
11/2tablespoons boiling water
1/2teaspoon vanilla
In small mixing bowl, combine the butter, cocoa and powdered sugar; add boiling water and beat until smooth. Stir in vanilla.
No-bake sunflower bars
3cups sunflower seeds
2cups flaked coconut
1cup crisp rice cereal (look for a brand that contains no gluten)
1cup brown sugar
1cup corn syrup, either light or dark
1cup peanut butter
In large bowl, combine the sunflower seeds, coconut and cereal; toss to mix and set aside. In a saucepan, combine the brown sugar and corn syrup; bring to boil, stirring, and boil 1 minute; remove from heat and stir in peanut butter until blended well. Pour over the sunflower seed mixture and stir until ingredients are well coated. Press mixture into a well-greased 9-by-13-inch pan. Cool, then cut into bars.
Makes one 9-by-13-inch pan.
The next Forum will appear in Friday’s Time Out section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
