I have certainly enjoyed the weather these past few weeks. Heaven knows, we will be having cooler weather soon enough — plenty of cool/cold weather. I have had a letter from Brenda R. in Apache Junction, Az. She tells me that her mother and grandmother used to make Date Cream Pie and Date-filled Cookies in the 1950s and ‘60s here in Houlton. She would like to have us share our recipes.
I think most families have a favorite date-filled cookie recipe, but I have to say, I have never heard of date cream pie. I hope someone has and can share the recipes. We will look forward to hearing from you.
Brenda from Monticello sent in a Raspberry recipe she tells me is one of her family’s favorites — sound delicious and the name sounds fun. I plan to try it as soon as I get a few more raspberries. Thank you, Brenda.
Raspberry Bang Belly
2 cups raspberries
3 / 4 cup sugar
3 Tbls butter
1 cup flour
1 tsp baking powder
1 / 4 tsp salt
1 / 2 cup milk
Directions: Spread raspberries on bottom of 9 x 13 pan. Mix sugar, butter, flour baking powder, salt and milk. Spread this mixture over the raspberries. Mix 1/2 cup sugar and 1 Tblsp corn starch and sprinkle this over the top of raspberry mix, followed by 1 cup of water. Bake 1 hour at 350 degrees.
1 /2 cup sugar
2 Tbls flour
1 cup water
2 Tbls butter
Pinch of salt
1 Tbls vinegar
1 tsp vanilla
Directions: Thicken on the stove on low heat, serve spooned over the Raspberry Bang Belly.
Some have had more luck in their gardens than others and I have had a couple of requests for and recipes sent in using the ever popular zucchini. I hope you enjoy these and we will talk more next week. Enjoy the day!
Chocolate Chip Orange Zucchini Bread
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Directions: Sift together flour, baking powder, soda, salt, and spices.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
Bake at 350 degrees F for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.
Chocolate Layer Zucchini Bread
1/3 cup shortening
1 1/3 cups white sugar
2 eggs
1 1/2 cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/3 cup chopped walnuts
3 tablespoons unsweetened cocoa powder
1/3 cup mini semi-sweet chocolate chips
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine.
