Linda M. Kurth Author: Divorce & Faith, Romance & Food
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Zucchini Pineapple Sheet Cake

8/22/2017

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PictureZucchini Cake
I'd posted a photo of some of my zucchini harvest, asking my friends for suggestions on how to use it. One gentleman gave me a link to this recipe from tastykitchen .com. I've re-ordered the title because I cannot taste the pineapple. What the pineapple does though, is give this cake a nice, moist texture.

I planned to take the cake to a church potluck today, but knew I was going to be busy yesterday, so I made the cake on Sunday and froze it. Last night I left it out to defrost and this morning, spread on the cream cheese frosting It was a big hit, and we came home with only two pieces, one to photograph in the garden with zucchini leaves in the background.

If you like carrot cake, you will like this cake too, as they share the same spices. In fact, you can substitute grated carrots for the zucchini.  
Note: My pan was slightly larger than the one called for, so the cake is not as thick as your own results may be.

Serves: 12    Preparation time: 30 minutes   Cook time: 30-35 minutes
Ingredients for the Cake
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
  (I used regular whole wheat flour.
​   You can also use white flour)
1-1/4 cup granulated sugar
1/2 cup sweetened flake coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pinch ginger
3 tablespoons canola oil (I used grapeseed oil)
2 large eggs
1 teaspoon vanilla
2 cups grated unpeeled zucchini
1 can (20 oz) crushed pineapple in Juice. (Drain    and save the juice.)
Ingredients for the Frosting
2 tablespoons butter, softened
1 package (8 oz) cream cheese (regular or low-fat)
2 cups powdered sugar
2 teaspoons vanilla etract
Splash of milk or pineapple juice if necessary
Chopped walnuts or pecans (optional)
​
Directions
Preheat oven for 350°
1. Lightly spoon flour into a dry measuring cup. Combine flours, sugar, coconut, baking soda, salt, and spices in a large bowl and stir well.
2. Combine oil, eggs, and vanilla in a separate bowl and stir well. Add the zucchini, and pineapple.
3. Stir the egg mixture thoroughly into the flour mixture. If it seems dry, add a little of the pineapple juice.
4. Spray a 13 x 9-inch pan with cooking spray, and spoon in the batter. Level by gently shaking the pan. Bake for about 30 to 35 minutes until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
5. To prepare the frosting, combine the butter and cream cheese in a mixing bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. If it seems to thick, beat in a splash of the pineapple juice or milk.
​6. Spread on top of the cooled cake.

Note: If your zucchini are huge, scrape the seeds out of the center before you shred it so it's not too watery.


I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda​​
​​
​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Thanksgiving Turkey Dinner - Pumpkin Cheescake

11/12/2016

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PicturePumpkin Cheesecake with Topping
Thoughts of making "real" cheesecake can be intimidating. My motto about most such things is "You never know until you try." The secret is following the recipe to a T. Make this a day ahead of time and do not rush the process. Even if the top cracks, meaning it's not perfect, it will taste terrific. Cover it with the topping and enjoy the raves.

Servings: 12     Preparation Time: 30-45 minutes
Baking time: 45 minutes    Cooling time total: 7 hours
See my Thanksgiving Turkey Menu below and watch for more of these recipes​.
Ingredients for the crust
1 1/4 cups graham-cracker crumbs
  (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted

Ingredients for the cake
4 packages (8 ounces each) bar cream cheese,
​  very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Ingredients for topping (if desired)
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla                         
Thanksgiving Menu
Wine Basted Turkey
​Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts
Cran-Apple Spinach Salad
​Pumpkin Scones
​​​Cranberry Chutney
Cranberry Wassail

Pumpkin Cheesecake
Directions for the cake
1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
2. To make the crust, pulse graham crackers in a food processor until finely ground. In a medium bowl, mix crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes. Let cool.
3. While the crust is cooling, make the filling. With an electric mixer, beat cream cheese and sugar on low speed until smooth. Mix in flour (do not over mix). Add pumpkin puree, pie spice, vanilla, and salt and mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely on wire rack. Cover with plastic wrap, not touching the cake. Refrigerate until firm, at least 4 hours.
​6. Unmold by loosening cheesecake from sides of pan using a small knife or offset spatula.  Place on serving plate and remove pan collar.

Directions for the topping

After the cheesecake is chilled, mix the topping ingredients. Carefully spread it over cheesecake. Refrigerate at least another hour until chilled. Keep in refrigerator until serving time. 


​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.
Good cooking to you, and Happy Thanksgiving!
​Linda
​
​​​​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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    Picture

    Author

    Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
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