There is a particular kind of cookbook I am especially fond of, and that is the single topic cookbook.
Right now I am searching repeatedly for recipes to try from a cookbook titled 500 RECIPES USING ZUCCHINI or A BOOK OF FAVORITE RECIPES; A BOOK OF ZUCCHINI RECIPES – and for a good reason! My youngest son’s garden is producing zucchini and summer squash faster than I can use them. One year when Bob and I had a glut of zucchini in our veggie garden in Arleta, I tried shredding zucchini and freezing it – I won’t do THAT again anytime soon; when I defrosted the zucchini to make some zucchini bread for Christmas that year, I discovered it was totally slimy. (But if anyone out there knows of a good way to freeze shredded zucchini….feel free to write!).
Now, what you CAN do is make zucchini bread and then freeze it, wrapped tightly in plastic wrap and foil. But I began reading through my 500 RECIPES USING ZUCCHINI/AKA A BOOK OF FAVORITE RECIPES COMPILED BY THE GARDEN CLUB OF SOUTHINGTON, OHIO and one day made a mock apple pie for a girlfriend I was meeting for lunch the next day—and she is unable to eat apples, due to a medical condition – so the mock apple pie* was a perfect dessert to make for her. There are SO many recipes in 500 RECIPES USING ZUCCHINI—I think it’s impossible to run out of recipes before you run out of zucchini. A new favorite recipe is one for a Hershey’s Chocolate Zucchini cake*; it calls for some buttermilk, which I love to have on hand when I am baking and a recipe calls for buttermilk.
I have been unable to find 500 RECIPES USING ZUCCHINI in Amazon.com, Bing.com or even on Google. However, Amazon.com has a wealth of zucchini cookbooks that you can select. The Zucchini Houdini by Brenda Stanley is one such cookbook. EVERYTHING ZUCCHINI by Katherine Hupp is another. A third title is LIFE’S LITTLE ZUCCHINI by Joan Bestwick.
A BOOK OF FAVORITE RECIPES/A BOOK OF ZUCCHINI RECIPES was compiled by the Garden Club at Southington, Ohio, in 1997.
You may want to try making Mock Apple Pie or Hershey’s Chocolate Zucchini Cake. Selected recipes will be at the end of this blog post.
When strawberries are in season—and delicious to eat “as is” or by making an easy strawberry shortcake with whipped cream.
I like to make strawberry jam (and my granddaughter likes my strawberry-blueberry jam) but I have two strawberry cookbooks in my collection. One is the 1973 National Strawberry Festival Cookbook, while the other is a strawberry-shaped cookbook titled A STRAWBERRY COOKBOOK FROM THE STRAWBERRY PATCH by Sharon Kay Alexander, copyrighted 1980. This cookbook has a jumbo collection of strawberry recipes, collected by the author who is known locally as the Strawberry lady.
I was unable to find Sharon Kay Alexander’s strawberry cookbook but was bemused to find another strawberry shaped cookbook on Amazon.com. This one is titled Totally Strawberries Cookbook, published in 1999 by Helene Siegel and Karen Gilling.
I was unable to find an author for the 1973 National Strawberry Festival Cookbook but it appears that “favorite Manistee County area recipes [were] reprinted from the Recipes Corner the Manistee News-Advocate. Manistee County is located in Michigan.
Sharon Kay Alexander knew a good thing when she found it; in 1984 she wrote the ALL AMERICAN APPLE COOKBOOK and it is shaped like an apple. THE ALL AMERICAN APPLE COOKBOOK is jam-packed with recipes; there is even a section for making apple butter, apple chutney and cinnamon apple jelly. (the latter is one of my favorite recipes that I thought I had invented. It reminded me of something I had told a co-worker years ago—there are NO secret recipes and what goes around comes around. (I have an apple tree and just recently finished making 4 quarts—and one pint—of apple sauce. It may not sound like a lot but for one person, it’s plenty).
While I did find ALL AMERICAN APPLE COOKBOOK on Amazon.com, what I found was a 1985 sequel that isn’t apple shaped. Amazon has the 1985 edition for $7.11 (used) or $7.95 (collectible.)
I have two cherry cookbooks in my collection; one is titled CHERRY CREATIONS, THE ULTIMATE CHERRY COOKBOOK BY Dr. Myles H. Bader. CHERRY CREATIONS focuses on lowfat and non-fat recipes that use a lot of tart cherries—which I would love to be able to GET here in the high desert. We get plenty of Sweet Bing cherries—you can even go cherry picking at some of the cherry farms. CHERRY CREATIONS is listed on Amazon, new $16.20 but pre-owned starting at 1 cent—or “like new” for TWO cents. Remember that when you purchase from a private vendor, you will pay $3.99 shipping and handling—so your one cent cookbook can cost you $4.00 but still a bargain.
Another cherry cookbook is titled 600 VERY CHERRY RECIPES, compiled for Elk Rapids Rotary Partners of Elk Rapids, Michigan, by Marjory Veliquette and Julia Pollister Amos, published in 1993. 600 VERY CHERRY RECIPES is a thick spiral bound cookbooks that will keep you reading recipes for a long time. I found two listings for 600 VERY CHERRY RECIPES on Amazon.com; one for $20.00 and another for $22.00.
I love lemon cookbooks—we used to have several lemon trees down in Arleta, including a Myer lemon. THE LEMON LOVERS COOKBOOK by Peg Bailey, while not a very big cookbook, is beautifully illustrated by Laura Seeley and contains some of the recipes we all yearn for but don’t know where to find – lemon oil and lemon vinegar, lemon syrup and lemon chutney, fluffy lemon pudding cake and lemon pound cake….plus many more lemon recipes. Amazon.com has THE LEMON LOVERS COOKBOOK new for $8.99, pre-owned for one cent—listings are good and very good for your one cent.
Similarly is another little book by Brian Glover, titled COOKING WITH LEMONS & LIMES. Photographs by Richard Jung are mouth-watering. Amazon.com has COOKING WITH LEMONS & LIMES new for $5.98 or pre-owned for $1.93.
TO MAKE MOCK APPLE PIE:
1 cup granulated sugar
¼ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
Pinch of salt
2 TBSP cornstarch
4 cups zucchini
¼ tsp allspice
¼ tsp cream of tartar
1 unbaked pie shell
Peel & remove seeds from the zucchini. Slice like apples; cover with water and boil 2 minutes. Drain and let cool.
Mix all ingredients together except the pie crust. Gently add zucchini and mix. Pour into the unbaked pie shell and top with Dutch apple topping. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees for 20 to 30 minutes or until done.
To MAKE DUTCH APPLE TOPPING:
½ CUP SUGAR
½ CUP BUTTER (1 STICK)
½ CUP CHOPPED NUTS (I used pecans)
¾ cup flour
Mix together until crumbly.
TO MAKE HERSHEY’S CHCOLATE ZUCCHINI CAKE:
1 ½ cups sugar
1 tsp vanilla
½ cup vegetable oil
1/3 cup Hershey’s unsweetened cocoa
1 tsp ground cinnamon
¼ tsp salt
¾ cup buttermilk or sour milk
2 cups coarsely shredded raw zucchini, drained well
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup chopped nuts
½ cup raisins
Creamy chocolate chip glaze
Preheat oven 350 degrees. Grease and flour a 12-cup Bundt pan. In large mixer bowl, beat eggs well. Gradually pour in oil until blended. In a separate bowl, combine flour, sugar, cocoa, baking powder, baking soda, cinnamon and salt. Add to egg mixture alternately with buttermilk or sour milk. Fold drained shredded zucchini into batter. Stir in nuts and raisins. Pour into prepared pan. Bake 55 to 60 minutes or until toothpick comes out clean when inserted in center. Cool 10 minutes; invert on serving plate. Cool completely. Glaze with creamy chocolate chip glaze. Makes 12 servings.
*to make sour milk, use 2 tsp vinegar plus milk to equal ¾ cup.
To make Creamy Chocolate Chip Glaze:
2 tbsp sugar
2 tbsp water
½ cup Hershey’s semi sweet chocolate chips or mini chips
1 TBSP marshmallow crème
1 to 2 tsp hot water
In small saucepan, combine sugar and water. Bring to a boil. Remove from heat; immediately add chocolate chips and stir until melted. Blend in marshmallow crème. Add hot water, ½ tsp at a time until glaze is desired consistency. Makes about ½ cup glaze.
END OF PART ONE – TO BE CONTINUED
–Sandra Lee Smith