¾ C oil 3 TBS cocoa
1 ¼ C Sugar ½ tsp baking powder
2 eggs 1 tsp baking soda
1 tsp vanilla ½ tsp each cinnamon & ground cloves
2 C grated zucchini 2 ½ C flour
½ C buttermilk 1 C chocolate chips
Heat oven to 350 degrees
Grease 9 x 13 pan
Mix all and bake 30-35 minutes.
16 servings
What some homemade goodness? Fresh pumpkin pie is a little different from the canned version, but baby, it is ohhhhh soooo good.
2 cups cooked pumpkin
2/3 cup sugar
1/4 cup milk
1/4 cup heavy cream
3 eggs
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp allspice
1 - 9 inch unbaked pie shell
Put all ingredients into a large bowl. Combine together by hand or low speed on a mixer. Pour into unbaked pie shell. Bake in preheated 425 degree oven for 20 minutes. Reduce heat to 375 degrees and bake for 20-30 minutes or until a sharp knife comes out clean.
You might need to cover the pie rim with foil or a rim ring to keep from getting too brown.
Chocolate Mint Pudding
16 ~ 2/3 cup servings
3 cups fat free milk
½ cup packed fresh mint leaves (about ½ oz)
2/3 cup sugar
¼ cup cornstarch
3 Tbs. cocoa
1/8 tsp salt
3 large egg yolks lightly beaten
½ tsp vanilla
2 oz semisweet chocolate
Heat milk over medium high heat in a small saucepan to 180 degrees – or until tiny bubbles form around edge. Do not boil. Remove from heat and add mint leaves. Let stand for 15 minutes, strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Return milk to pan, stir in sugar, cornstarch, cocoa and salt. Return pan to medium heat, bring to a boil, stirring constantly with a whisk until mixture thickens.
Place egg yolks in a medium bowl. Gradually add half of hot milk mixture, stirring constantly with whisk. Add egg mixture to pan, bring to a boil, stirring constantly. Cook 1 minute until thick. Remove from heat, add vanilla and chocolate, stir until chocolate melts. Pour into a bowl, cover with plastic wrap, chill.
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