Move over Zucchini Bread...

Every year my parents grow zucchini. They always have and probably always will. One summer when I was little they made ratatouille EVERY night for dinner. Needless to say, I'm not a big zucchini fan. I make tons of zucchini bread during the summer in my attempt to help my folks use up their harvest of mutant zucchinis. Ben loves it and I don't mind a slice or two (especially when it is slathered with butter)

Anyway, last night the DND guys were over and one of them brought a mutant zucchini from his brother's garden. He had given my dad some IT advice (shocking, right?) and so to thank him I told him I would turn that 5 lb zucchini into many loaves of bread. When he showed up he handed me a recipe his mom had given him. She said it was really good and that he should try it. Zucchini Cobbler.

Yeah, it sounded AWFUL. I tried to polite and not gag at the thought of a savory cobbler, but he told me to try it and I did. By the time it was done, it was past my bedtime, so I set it to cool and went to bed. This morning there was some left and Joj told me to try some. Yeah, no thanks. He said it tasted just like apples. Taking a small bit that was mostly crumb topping I tried it. He was right. It was actually good. You would NEVER know it wasn't apples.

The recipe originally came from Taste of Home.

Zucchini Cobbler

This is my Surprise Dessert! No one ever guesses that the "secret ingredient" is zucchini. Everyone says it tastes like apples. This cobbler is a great dessert to make for a potluck supper or to serve a crowd. It's been requested time and again in my house, and I'm always happy to make it. -Joanne Fazio, Carbondale, Pennsylvania.


16 - 20 Servings Prep: 35 min. Bake: 35
Ingredients
8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Crust
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

Directions
In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumb. Stir 1.2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10 in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
Bake at 375 degrees for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.

Welcome Back

So today was the first day of school. Ben was off to 6th grade at Meeker MS and Sam was back at Browns Pt. for second grade. I wish our summer had been longer. The two weeks of sunshine just didn't hack it for a "summer" this year. Oh well.

We had our annual "BooHoo ~ WooHoo Breakfast" today. I really enjoy this tradition. We had a few teary moms and dads and I was so glad they had a place to go for some comfort and support. Only one kiddo had to be pried out of mama's arms. It was plain to see it was just as stressful for the mom as the little girl. However, I popped into the classroom not but 5 minutes later and the little girl was happy as a clam. When I told the mom her little girl was doing great, you could just see the tension leave her body. Her little one was going to be okay and so was she.

I'm a big believer in the "village" approach to raising kids. As moms we have all been in a place where all you need is someone to say, "it's okay, you are going to be fine" and the great thing is that they are right.

Happy first day of school to all the moms out there!!

:0)

How I spent the last day of Summer Vacation

So today is the last day of "summer" here the PNW. It is raining and about 50. That pretty much sums up this summer or really the lack of it this year.

So school starts tomorrow and I am in charge of a little thing called the BooHoo ~ WooHoo Breakfast. It is basically coffee and baked goods set out for the Kindergarten parents so they have a place to go once their kids are officially delivered to the classrooms. I wish I had something like this when I was teaching. A sobbing mom in the hall makes it a bit tough to teach.

Anyway, I will be spending the majority of the day baking. On the menu:

Paula Dean's Poundcake

Pecan Coffeecake

white chocolate macadamia nut cookies

ginersnaps

snickerdoodles

fruit platter

My friend is making a ton of quick breads to round out the spread.

I may make more. It is tough to tell until it is all made. I just want to make sure there is more than enough. Last year, in addition to the breakfast I was also in charge of (meaning I was a committee of one) the teachers luncheon that day. Yikes.

So I'm off to the store and then an afternoon spent in an apron up to my elbow in flour.

Fun, fun, fun,

:0)