Fake Apple (Zucchini) Pie

This is an amazing recipe I got from family friend, Joan Davidson. I have made this for pot luck and family gatherings and even my dad could not believe it was made with zucchini instead of apples. It's a great one for those "40 pounders" you don't know what to do with.

Stir together in medium saucepan:

5 C zucchini - peel, seeded, and sliced
3/4 C sugar
1/2 C lemon juice
1/4 C water
1 tsp cinnamon

Boil 15-20 minutes until zucchini is tender NOT mushy.

Add 2 Tbsp cornstarch mixed with a little cold water to thicken the sauce.

Pour into unbaked homemade or bought pie shell.

Top with Crumb Topping:
1 C flour
1/2 C Crisco shortening
1/2 C brown sugar
1/2 tsp cinnamon

Bake 20-25 minutes @ 325-350F.

See if you family can tell the difference...
:)

Broccoli Salad

This is a favorite Christmas Holiday salad for it's color, but also a great pot-luck or company's coming salad because it makes a lot.

2 bunches of broccoli - chopped
1 small sweet red onion - chopped
1 cup sunflower meat (seeds)
1 cup raisins
3/4-1 # bacon - cooked and crumbled
2 oz. red pimento

Toss all ingredients together, stir in dressing (I usually use only half the dressing):
1 cup salad dressing (Miracle Whip)
1 Tbsp apple cider vinegar
1/4 cup sugar

Mrs. A's Zucchini Bread

Last night I baked zucchini bread to share with my co-workers at the lab and received such rave reviews and so many requests, I decided this was one to put in the blog...Thanks, Lorene!

3 eggs
2 cups sugar
1 cup vegetable oil
1 T. vanilla extract
2 cups shredded zucchini
2 cups flour
1 t. baking soda
1/4 t. baking powder
1 T. cinnamon
1 cup chopped walnuts - Jessica can omit.  :)
1/2 cup raisins
1/2 cup crushed pineapple (drained)

Cream eggs, sugar, oil and vanilla in mixer until light and fluffy.
Add zucchini; mix well.
Add 1 cup flour (mixing well), then other cup of flour.
Stir in baking soda, baking powder, cinnamon, walnuts, raisins, and pineapple.
Spoon into greased and floured bundt pan, tube pan or 2 loaf pans.

Bake at 325F for 1 hour.

Creeping Crust Blueberry Cobbler

It's that time of year and this is one of our favorites! I got it years ago, when we first moved to Columbiaville and visited Mish's Blueberry Lane Plantation for the first time -circa 1985! This is their recipe. It's a whole lot easier than making pie crust and just as yummy in our opinion. Top it off - a la mode, with a dollop of whip cream or Cool Whip, or eat it just plain...

1/2 cup butter
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 cup milk
2 (4) cups blueberries
1/2 (1) cup sugar*

 ( ) We like more sauce so we double the recipe. :)

Melt butter in 10" baking dish.
Mix flour, sugar and baking powder.
Add milk and mix. Spoon over melted butter.
Heat blueberries with sugar. Pour over dough.
Bake at 350F for about 30 minutes or until crust is golden brown. (crust will rise to the top).

* Depending on your taste - add more or less sugar.

Uncle Randy's Carrot Cake

Uncle Randy has baked his famous Carrot Cake for every graduation open house beginning with Cristin's in 2007. It is YUMMY!

CARROT CAKE
1 cup brown sugar
1 cup white sugar
2 cups white flour (or whole wheat flour)
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots

Put all dry ingredients into mixing bowl and blend slowly until well mixed. Add eggs and blend again. SLOWLY, to avoid splatters, beat in the oil. Gradually add carrots and mix well.

Pour into a greased and floured sheet pan (9x13) and bake at 350F for 45 minutes. Allow to cool aboout 10 minutes, then remove from pan before completely cool. Frost with Cream Cheese Frosting when completely cool.


CREAM CHEESE FROSTING
8 ounces cream cheese
1/2 cup butter
2 tsp. vanilla
1 pound powdered sugar (3 3/4 cups)
1 cup chopped pecans

Blend together cream cheese and butter. Add vanilla. Slowly beat in powdered sugar and continue beating until smotth. Stir in nuts by hand. Frost top and sides of cool Carrot Cake. Keep refrigerated.

(This frosting also tastes good on chocolate cake.)


HISTORY
Carrot Cake became a Haugen Classic the the late 960's when Pam got the recipe from a friend. It turns up frequently at Haugen gatherings, at the request of Gene Gr. He can be found first in line when it is served and often gets the leftovers, when there are any. :)

Miracle Cookies

Chad got this recipe from a mom at Hometeam II and it is one of his favorites. It is sooooo easy! The cookies are called "Miracle" because they have NO FLOUR - GLUTEN FREE!!!!

Combine:
1 Cup Peanut Butter
1 Cup Sugar
1 Egg
1 tsp. Vanilla

Stir until mixed and dough is stiff.

Roll into 1" balls and flatten with fork tines.

Bake at 350F for approximately 10 minutes or until golden brown. Remove from oven and cool.

EAT with a tall cold glass of milk. YUMMY! :)

"Salmon" Noodle Casserole

This used to be Cristin's favorite meal...Tonight, Chad requested the recipe. This makes Mom very happy! :)

Drain and flake one pint of canned salmon into large casserole dish or 9x13 pan.
Stir in 2 cans Cream of Mushroom Soup; Use empty can to measure and add 1 can of milk.
Stir in 1 - 16 oz. bag frozen peas.
Stir in 1 - 16 oz. bag of extra wide egg noodles, par cooked.

Sprinkle top with crumble potato chips or crumb topping:

2 tbsp butter
2/3 cup Italian flavored bread crumbs

Bake at 350 F for 25 minutes or until bubbly and topping is golden brown.