recipe request - chocolate zucchini cake

If someone has an all-time favorite, no fail, delicious recipe for zucchini chocolate cake I really think you should share it! An aunt of mine emailed to ask whether I had a recipe, and I went looking for one because I knew that I made one last year and it turned out well.

The two community cookbooks I have contain a combined total of three recipes. I don't know which one I used! I thought the best way to find a good recipe would be to just come here!

Kansas Cucumber Salad

This is a variation of a coleslaw type recipe.  Except it's even better with the addition of cucumbers and some onion.  Thanks for sharing the recipe Christina!

• 1 cup mayo
• 4 tsp vinegar
• 1/2 tsp salt
• 1/4 cup sugar
• 1/2 tsp dill weed

Mix the above ingredients, which make up the dressing for the salad.  This is a large recipe, so unless you're heading to a family reunion, you might want to half the recipe.  

Add grated or chopped cabbage, chopped cucumbers and green onion or white onion, chopped fine.  

Mix an hour before serving.  Salad does not keep for very long, as it gets watery.  But it's so good, there probably won't be any left anyway!

* Christina also mentioned that mixing this dressing with an equal amount of bought coleslaw dressing is a delicious variation.

Alfredo Sauce with a Kick

Sauce Ingredients:

3 tbsp butter or margarine

3 tbsp flour

2 cups milk

1/2 tsp garlic powder

1/2 tsp Italian Seasoning

1/2 -3/4 cup parmesan cheese

1/4-1/2 cup Red Thai Sweet and Spicy Sauce (I like the one from M&M meat shops!)

pepper, to taste

Sauce Directions:

Melt butter in a medium saucepan over low heat. Add flour and mix well. Pour in milk and whisk to combine and stir until no lumps remain. Add garlic and Italian seasoning. Cook until sauce begins to thicken. Add parmesan cheese and Red Thai Sauce and pepper to taste. Continue to cook unto heated through and sauce is as thick as desired. 

Serve over your favourite noodles (cheese ravioli is especially yummy!) and add chopped cooked chicken if you want-it's a perfect way to use up leftovers!

Pizza Rollups

Ingredients

2 (1/4 ounce) packages fast rising yeast

2 cups water

2 tablespoons sugar

2 teaspoons salt

4 tablespoons olive oil

1/2 cup canola oil

1/3 cup grated parmigiano cheese

6 cups flour (can use a mix of whole wheat and white)

Directions

In a medium bowl combine water, yeast, sugar, and salt. Let sit until foam appears on the top.

In the bowl of a stand up mixer combine the yeast mixture with the olive oil, canola oil, and 3 cups of the flour. With the whip attachment, beat for 10 minutes. Clean and remove the whip attachment. Add the remaining flour and cheese. With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated. Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer. If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides. Transfer the dough to a large, oiled bowl and cover with plastic wrap.

Place in a warm location and allow to rise for one hour or until doubled in size. Punch down dough and allow to rise a second time. After the second rise the dough is ready to be divided and rolled into 2 large rectangles. Sprinkle your favourite pizza toppings (we like chopped pepperoni and honey maple ham) on top of each rectangle, leaving about 2 inches on one long side for rolling up. Top with your favourite cheese (we like parmesan and mozzarella - and provolone if we have it) and Italian seasoning. Roll up like a cinnamon bun, cut with thread, and bake until golden. Serve with dipping sauces.

I like this one:

Favourite Marinara

• 
  
• 1 large can tomato sauce
• 1 small can tomato paste
• 2 teaspoons garlic salt
• 2 teaspoons pepper
• 2 teaspoons kosher salt
• 3 tablespoons chili powder
• 1/2 cup granulated sugar
• 2 tablespoons cider vinegar
• 4 bay leaves2 tsp Italian Seasoning
• 1 large onions, chopped finely
  Combine all ingredients and simmer over a slow boil for three hours. (I use my slow cooker!) Remove bay leaves before serving.

Rhubarb Muffins

- 1 cup buttermilk

- 1/2 cup vegetable oil

- 1 egg

- 2 1/2 cups flour

- 2 1/2 cups diced rhubarb

- 1 1/4 cup brown sugar

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 2 tsp vanilla

Streusel:

- 1 cup flour

- 1/2 cup butter

- 1 cup brown sugar

- 1 tsp cinnamon (optional)

Combine wet ingredients.  In another bowl combine dry ingredients.  Combine wet and dry ingredients and stir in rhubarb.  Fill muffin tins about 2/3rds full.  Combine streusel ingredients until crumbly and divide between filled muffin cups.  Bake at 350 for 25 minutes.

Mango Pavlova

I made this as a gluten free option for my daughter's middle school girl's book club. The book selection was A Mango Shaped Space by Wendy Mass.

Base:

Beat 4 egg whites with an electric mixer until soft peaks form. Add 3/4 cup sugar, a bit at a time, until it is completely mixed in. Add 1/2 tsp cream of tartar and mix well.

Spread tin foil over the baking pan you plan to use and grease well. Spread egg mixture on top in an even layer. Bake at 225 degrees for 1 hour and then turn off oven and let sit overnight. The next morning, peel back foil and set back on to the baking sheet. 

Topping

Whip 2 cups whipping cream and add 1 tsp of vanilla. Melt 1 cup white chocolate in the microwave on "defrost" setting. Fold the melted chocolate into whipped cream. 

Chop 2-3 mangos into small pieces. Add sugar to pieces if mango is not sweet enough. 

To assemble:

Spread whipped cream/white chocolate on to base. Sprinkle with chopped mangoes and serve. Yum!

(*Note* Only assemble pavlova right before serving or meringue will go soft.)

Japanese Chicken

I think all my favorite recipes come from friends!  This one is from my friend Colleen - a high school buddy, a room mate when we both "left home" and my maid of honor at my wedding.  This recipe has somewhat of a chinese take out flavor to it.  Delicious!

- Chicken (breasts or pieces)

- 1 egg

- flour

- oil

- 1 cup sugar

- 1/2 cup vinegar

- 3 tbsp soya sauce

- 3 tbsp water

- 1/2 tsp baking soda

Dip chicken (I like to cut up my chicken breasts into smaller pieces, but you can leave them whole as well) into beaten egg, then flour.  Fry in small amount of oil until golden brown and transfer to casserole dish.  Mix sugar, vinegar, soya sauce and water and pour over chicken.  Bake at 350 for an hour (less if you're using chicken breasts).  Right before serving, stir baking soda into the sauce and stir it around.

*I tried this recipe with half the amount of sugar and while it was ok, it wasn't as tasty as the full sugar version.  Surprise, surprise.  ;)