Wednesday, September 17, 2008


Hello there this is Marissa, Carms Daughter. My Moms computer is down and getting repaired so she won't be available for about 5-9 days. If there are any questions you can e-mail me at!! Thanks!!

Tuesday, September 16, 2008

Zucchini Muffins

just whipped up a batch of these and BOY are they delicious, nice and moist inside. I didnt have any raisins or I would have added some. I think hubby stole them and ate them lol

Zucchini Muffins Recipe

Recipe is here

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.

* 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 salt
* 3 cups all-purpose flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 cup walnuts (optional)
* 1 cup raisins or dried cranberries (optional)


You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl, stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.

2 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.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Zucchini Recipes PLEASE!

Look what my mom just brought over omgosh I know I have to make some zucchini bread of course but what other things can I use it for?? Anyone? Recipes? I think I need to go on a search for some. Also can I cube it up and freeze it?

Thursday, September 11, 2008

Fresh Peach Pie

I needed more peaches than I had but it turned out really yummy NUM NUM perfect treat for fall I just wish it would have browned better on the top
Recipe is here

Fresh Peach Pie

* 3/4 cup white sugar
* 1/4 cup light brown sugar
* 1/4 cup all-purpose flour
* 4 ripe fresh peaches, peeled and sliced (about 5 cups)
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg (or ground mace, for an old-fashioned flavor)

* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 2/3 cup Crisco or other good shortening
* 1/2 cup cold water
* 2 tablespoons butter, cut into small pieces

Preheat oven to 425°F.

To prepare filling, mix white sugar, brown sugar and 1/4 cup flour in a large bowl. Add peaches, lemon juice, cinnamon and nutmeg or mace and toss well. Set aside.

To prepare the dough, mix 2 cups flour and salt in large mixing bowl. Measure shortening and drop on top of flour mixture. Cut flour into shortening with fork or pastry blender until mixture becomes small bits of shortening coated with flour. Size will not be uniform. Add water all at once by sprinkling on top of mixture. Stir with fork to incorporate water into mixture.

Generously flour work surface and hands. Scoop dough out of bowl, plop it onto work surface and pat into a rough ball. Divide into 2 equal portions. Roll out 1 portion into circle about 12 inches in diameter, lifting dough and sprinkling additional flour onto work surface as needed so that dough doesn't stick.

To transfer to 9- or 10-inch pie pan, roll dough loosely around rolling pin and unroll, starting at far side of pie pan, so that dough drops into pan. Avoid stretching dough. Let about 1-1/2 inches of dough hang over outer edge of pan. Pile fruit onto dough. Scatter bits of butter over fruit.

Roll out remaining half of dough for top crust and drape over pie. Trim away excess dough around edges, but leave enough to tuck under top of pie pan edge. Crimp edges and cut several vents in top.

Bake at 425°F for 10 minutes, then reduce heat to 350°F, and bake until juices bubble around edges on top of pie and crust is lightly browned, about 40 minutes more.

Feel free to snag these and use them, no link back required

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