Jalapeno Corn Muffins

Yield 12 muffins - recipe courtesy Emeril Lagasse, 2005

* 2 tablespoons butter
* 1/3 cup finely chopped onions
* 1 cup fresh corn kernels
* Pinch salt plus 3/4 teaspoon salt
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 1 tablespoon baking powder
* Pinch cayenne pepper
* 1/3 cup shredded Cheddar
* 1 cup buttermilk
* 1/4 cup vegetable oil
* 2 large eggs
* 1 tablespoon minced green jalapeno, seeds and stem removed
* 1 tablespoon minced red jalapeno, seeds and stem removed
* 3 tablespoons honey

Preheat oven to 375 degrees F.

In a small saute pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.

In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.

Spoon the batter into lightly greased, regular size muffin tins, filling 3/4 of the way full. Bake muffins for 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from muffin tins and cool on wire rack. Serve warm.

No-Bake Blueberry Pie

from Chris Miller

Baked Pie shell
1 quart blueberries
1 cup sugar
3 tbsp cornstarch
1/8 tsp salt
1/2 cup water
1 tbsp grated lemon zest
1 tbsp butter
whipped cream

In a saucepan, mix together the sugar, cornstarch, salt, water, lemon zest, and 1 cup of berries. Cook over low heat, stirring constantly, until thick. Add to the butter and the rest of the berries in a mixing bowl and mix completely. Pour into pie shell and cool completely. Serve with lots of fresh whipped cream. Enjoy!

Zucchini Fudge Cake with White Chocolate Frosting

from Tory, Lanesville CSA Member

Cake:
2/3 cup unsalted butter
4 oz Ghirardelli 100% Cacao Baking Bar
1/2 teaspoon instant espresso powder
1 teaspoon salt
1 cup sugar
3 eggs
2 cups grated zucchini
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups flour

Preheat oven to 350 degrees

Melt butter and chocolate in double boiler, cool. Add melted mix to sugar, espresso powder, and salt in large bowl. Add eggs beating in one at a time. Add zucchini, baking soda, baking powder and flour.

Place in 10 x 6 inch rectangular baking pan. Bake for 40 - 45 minutes until center tests done. Let cool before frosting.

Frosting:
1/2 lb confectioner sugar
3 oz cream cheese
1 t vanilla
4 oz Ghirardelli White Chocolate Chips
2 tablespoons butter

Melt butter and chocolate chips in double boiler, cool. Mix together sugar cream cheese and vanilla. Add melted mix. Beat until smooth.

Zucchini Bread with Cranberries & Pecans

from Elsje, Lanesville CSA Member

2 cups all-purpose flour
1 cup whole wheat flour
1 cup ground flax seed
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
3 eggs
1 cups white sugar
3 teaspoons vanilla extract
2/3 cup vegetable oil
3 cups grated zucchini
1 cup chopped pecans
1 cup dried cranberries

Preheat oven to 350 degrees F (175 degrees C).

Sift together flour, flax, salt, soda, cinnamon, baking powder.

Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts / berries.. Pour into 2 ungreased loaf pans.

Bake at 350 degrees F (175 degrees C) for 1 hour. If using convection oven, bake for 45 minutes.

This recipe is based on Sophie's basic Zucchini Bread recipe.

Chocolate Zucchini Bread (Gluten-free, Milk-free)

from Maryka, CSA crew member

Ingredients:
3 eggs plus 1 egg white
1 cup vegetable oil (or 1/2 cup applesauce and 1/2 oil)
2 teaspoons vanilla extract
2 cups sugar
3 cups grated zucchini
2-1/3 cups Gluten Free Flour Mix -(I used 1 cup quinoa flour, 1 cup oat flour and 1/3 cup potato starch)
1/2 teaspoon xanthum gum
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts

Makes 2 loaves

Preheat oven to 350 degrees Fahrenheit. Grease two 5x9 inch loaf pans.

Combine eggs, oil, vanilla and sugar in a large bowl. Add zucchini, mixing well. In a medium bowl, sift together dry ingredients. Slowly add sifted mix to the zucchini mixture. Blend well and stir in walnuts.

Divide mixture between the two prepared loaf pans and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.