Backyards

and
Blueberry Tarts
A Cookbook for Summer Cooks
Edited and Compiled by Caitlin Metzger
Backyards
and
Blueberry Tarts
A Cookbook for Summer Cooks
Edited and Compiled by Caitlin Metzger
published by BYU Print
Copyright 2012 by Caitlin Metzger
All rights reserved. Printed by BYU Print
Table of Contents
appetizers
sweet potato fries ...................................................................................... 1
spinach and feta pie .................................................................................. 2
red pepper hummus .................................................................................. 3
bears black bean dip ................................................................................. 3
vegetable tian ............................................................................................ 4
tomato and cucumber salad ...................................................................... 5
entres
nectarine pizza with fresh basil and reduced balsamic ............................. 6
mommas meatloaf .................................................................................... 8
chicken parmesan ..................................................................................... 8
black bean burgers .................................................................................... 9
skillet rosemary chicken .......................................................................... 10
grilled garlic dijon salmon ....................................................................... 11
asian chicken lettuce wraps .................................................................... 12
chicken, spinach, goat cheese quesadilla with avocado sour cream ........ 13
grilled cherrychipotle chicken ............................................................... 14
curry chicken .......................................................................................... 14
desserts
p-day peanut butter cookies .................................................................... 15
aunt erins clair cake ............................................................................. 16
strawberry cream cheese pie ................................................................... 17
nanas date nut bread...............................................................................18
zucchini bread ........................................................................................ 18
fondant au chocolat ................................................................................ 19
blueberry tarts ........................................................................................ 20
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Sweet Potato Fries
" #$%%& '(&)&(%#
(*+,% (+*
drId porsIy 0oks
(-+(- '($.%/
0)/*+1 '($.%/
1+--)2(-
132+-
kchup or kchup ood moyo
2+4&3/%
5/($- #30)/ 6('&+(-)*7
Slice sweet potatoes into goodsized wedges. Lightly coat with olive oil and sprinkle
spices onto wedges; spice amount varies depending on tastes, experimentation is
encouraged. Bake at 400F for 25 minutes,
tossing halfway through. You could also
increase temperature to 450F or even
500F for extra crispiness. Eat with ketchup
or ketchup and mayo mixture while
watching Boy Meets World on dvd.
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Spinach and Feta Pie
10 oz frozo spIooch, howd
)-. *+83+. #83%%9%. (3&
1/z cup choppd scoIIIoos
z bsp choppd frsh dIII
z bsp choppd frsh porsIy
:;" 13' 6"<= (97 /%.31%. >)&
1/325*%. >%&)
z bsp jrod AsIojo chs
1/z cup whI whoI who 0our
1 sp bokIoj powdr
z/ cup fo fr mIIk
: &#' (*+,% (+*
z Iorj jjs, boo
1/z sp koshr soI
frsh crockd pppr o os
cookIoj sproy
Preheat oven to 400F. Lightly spray a pie dish with cooking spray. Mix spinach,
scallions, dill, parsley, and feta cheese. Sif four and baking powder in a medium
bowl. Add remaining ingredients to the
same bowl and blend well. Pour into pie
dish. Bake 28 to 33 minutes or until knife
comes out clean from the center. Best
enjoyed eaten siting on a picnic blanket
out in the spring sun.
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Red Pepper Hummus
: /%. '%''%/
" 1)-# 0)/5)-9( 5%)-#
z bsp ohIoI
: &5#' *%2(- ?3+1%
: &5#' 132+-
: &5#' (-+(- '($.%/
: &5#' 0)/*+1 '($.%/
z sp poprIko
dosh of soI
dosh of rd pppr 0oks
Puree all ingredients in a blender or food
processor, using only enough gabanzo bean
liquid to achieve desired consistancy. Add
more spices to taste. Eat daily with pita
bread and fresh vegetables.
Bear!s Black Bean Dip
1 (1 oz) coo bIock boos
: &#' 0/(3-. 132+-
: &#' 0/(3-. 1(/+)-.%/
pIoch of coyoo pppr
1 jorIIc cIov, prssd
z/ cup choppd frsh porsIy
";@ 13' #)*#)
: &5#' (*+,% (+*
1 sp frsh Imoo ]uIc
#)*& &( &)#&%
Rinse and drain the beans, place in a bowl, and mash well with a fork. Stir in the
cumin, coriander, cayenne, garlic, parsley, salsa, olive oil, and lemon juice; mix
thoroughly. Add salt to taste. If you want it to be really good, have Bear make it.
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Vegetable Tian
: &5#' (*+,% (+*
: *)/0% #$%%& A%**($ (-+(- 13&
Io hoIf ood sIIcd
z cIovs of jorIIc, mIocd
1-z russ or sw pooos,
3-'%%*%.
1 zucchIoI
1 yIIow squosh
@ *)/0% B(2) &(2)&(%#
8o soI, frshIy crockd bIock
pppr, o os
0rId hym, o os
rosmory, o os
:;" 13' (> 0/)&%. C)/2%#)-
chs
Preheat the oven to 375F. Heat 1 tbsp of olive oil in a large skillet over medium
heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add
the garlic and cook for another 60 seconds. Spread the onion mixture on the botom
of a baking dish.
Slice the potatoes, zucchini, squash and
tomatoes in 1/4 inch thick slices. Layer
them alternately in the dish on top of the
onions, fting them tightly into a spiral,
making only one layer. Season with sea salt,
black pepper , dried thyme, and rosemary,
to taste.
Cover the dish with tin foil and bake for 30
minutes, or until the potatoes are tender.
Uncover and sprinkle the Parmesan cheese
on top and bake for another 20 minutes or
until browned.
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Tomato and Cucumber Salad
" 131325%/#
: #2)** /%. (-+(-
: :;" &5#' #)*&
1 bsp, 1 sp whI wIo vIojor
: &#' #30)/
z sp drId dIII or z bsp frsh
chrry omoos
Slice the cucumbers in half lengthwise
and then in thin slices widthwise. Tinly
slice the onion.
In a colander, toss the cucumber and onion with the salt and let sit and drain for 20
minutes. Press the liquid out of the vegetables and rinse well with cold water.
In a medium bowl, combine the vinegar and sugar and stir well. Slice cherry
tomatoes in halves and add to cucumber mixture. Pour vinegar over, toss well to
coat. Stir in dill. Experience has taught to be sure to not overdo it on the salt.
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Nectarine Pizza with Fresh
Basil and Reduced Balsamic
pIzzo doujh, rcIp bIow
(*+,% (+* >(/ 0/%)#+-0
chs: frsh rIcoo, buffoIo
mozzorIIo, joo chs,
moscorpoo, whovr you IIk
1 ocorIo, sIIcd hIoIy, (oo
popr hIo)
shovIojs of frsh PormIjIoooo
B%00+)-(
frsh bosII
:;" 13' 5)*#)2+1 ,+-%0)/
Place balsamic in a small saut pan. Turn heat to medium high. Let simmer until
reduced and noticeably thickwatch it like a hawk. If it burns, its ruined. Teres
no salvaging burnt balsamic. Err on the side of under reduced. It reduces more than
you expect as its cooling. Remove from heat.
Pizza Dough
Makes four 8"to 10"inch pizzas #Serves 1 to 2 people
per pizza, dough freezes beautifully$
1/4 cup whoI who 0our
1/z cups oII-purpos 0our,
'*3# )..+&+(-)* >(/ /(**+-0
z ospooos koshr soI
1 z/ cups Iukworm wor
" &%)#'((-# #30)/
" &%)#'((-# )1&+,%D./A A%)#&
" &%)#'((-# (*+,% (+*
Place the fours and salt in a stand mixer fted with a dough hook, or knead by
hand. Combine the water, sugar and yeast in a small bowl and let sit for fve minutes
until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low,
gradually add the oilwater mixture into the bowl. Knead until the dough is frm
and smooth, under 10 minutes. Te dough will be very wet and sort of difcult to
work with. Coat hands liberally with four before atempting to remove it.
Divide the dough into four balls, about 7 1/2 ounces each. Line two cookie sheets
with parchment paper. (Be sure to oil the parchment paper.) Place two balls on a
sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. Te
dough is very sticky and wet, so be sure to coat the balls or the plastic with oil. Let
the balls rise in a warm spot until they have doubled in size, about two hours.
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Note: Tis dough freezes beautifully. Afer the initial rise, punch down the dough,
wrap it in plastic and place in a Ziplock bag. Freeze for several months. When ready
to use, let sit at room temperature for about an hour, then proceed with rolling/
topping/baking.
To roll out the dough: Dab your fngers in four and then place one ball on a
generously foured work surface. Press down in the center with the tips of your
fngers, spreading the dough with your hand. When the dough has doubled in
width, use a foured rolling pin (or continue using foured hands if you are skilled
at making pizzas) and roll out until it is very thin, like fatbread. Te outer portion
should be a litle thicker than the inner portion. Note: If the dough is being very
stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the
dough will be much easier to work with.
Baking
Preheat the oven to 500F. Line a sheetpan with parchment paper or grease lightly
with olive oil. Place rolled out dough onto parchment paper or greased pan. Drizzle
dough with a litle olive oil and, using your hand, rub it over the surface to coat
evenly.
Cover the dough with a layer of cheesemozzarella, goat cheese, ricota
mascarpone, whatever you wish. Arrange one layer of sliced nectarines or peaches
on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place
pizza in your very hot oven and bake for about 10 minutes or until the crust is
slightly brown and the cheese is melting.
Remove from the oven and sprinkle with fresh basil or arugula. Drizzle with the
reduced balsamic. Slice and serve.
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Momma!s Meatloaf
1 1/z pouods homburjr
: 13' ./A (/ #(>& 5/%). 1/325#
1 1/4 cups mIIk
: %00
1 smoII ooIoo, choppd (obou
:;E 13'7
1 bsp worcsrshIr souc
: :;" &#' #)*&
:;" &#' ./A 23#&)/.
:;E &#' '%''%/
:;E &#' 0/(3-. #)0%
1 cIov jorIIc, crushd (opIoooI)
Mix all ingredients. Spread in ungreased loaf pan, 9x5x3 inches. Cook uncovered
at 350F until done, about 1 1/2 hours. For the last half hour, drizzle a generous
amount of ketchup over loaf.
Chicken Parmesan
: &5#' (*+,% (+*
1 sp choppd frsh hym
1 sp choppd frsh rosmory
1 sp choppd frsh 0o-Iof
')/#*%A
4 chIcko cuIs (obou
ouocs och) or j chIcko
bross ood cu so hy or hIo
: &#' #)*&
1/z sp frshIy jrouod bIock
'%''%/
@;E 13' F)/+-)/) G)31%
1/4 cup shrddd mozzorIIo
chs
8 sp frshIy jrod Pormsoo
chs
1 bsp uosoId bur, cu Ioo
'+%1%#
Preheat oven to 500F. In a small bow, stir the oil and herbs to blend. Brush both
sides of the cutlets with the herb oil and sprinkle with the salt and pepper. Heat a
large, heavy ovenproof skillet over a high fame. Add the cutlets and cook just until
brown. Remove from heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tbsp of mozzarella
over each cutlet, and then sprinkle 2 tsp of Parmesan over each. Dot the tops
with the buter pieces, and bake until the cheese melts, and the chicken is cooked
through, about 5 minutes. Serve with more marinara sauce.
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Black Bean Burgers
/4 cup pooko
bsp pIus z sp oIIv oII,
.+,+.%.
z (1 oz) coos bIock boos,
droIod ood rIosd, dIvIdd
" *)/0% %00#
: &#' 0/(3-. 132+-
:;" &#' #)*&
:;E &#' 1)A%--% '%''%/
1 rd bII pppr, smmd,
sdd ood 8oIy dIcd
1/4 cup frsh cIIooro, mIocd
1 shoIIo, mIocd
Place a medium skillet over mediumhigh
heat. Combine the panko with 2 teaspoons
of olive oil and mix with a fork to blend. Add
the mixture to the skillet and toast the panko,
stirring frequently, until light golden brown.
Remove from the heat and let cool to room
temperature.
Place 2 1/2 cups of the beans in a large bowl
and mash with a potato masher or a fork until
mostly smooth. In a separate bowl, combine
the eggs, 1 tablespoon of the oil, cumin, salt
and cayenne. Whisk to blend. Add the egg
mixture, toasted panko, the remaining 1/2 cup
beans, bell pepper, cilantro and shallot to the
bowl with the mashed beans. Stir together until
evenly combined.
Divide the mixture into 6 equal portions, about 1/2 cup each. Lightly pack into 1
inch thick paties. (At this point the paties can be covered tightly with plastic wrap
and refrigerated for up to 24 hours before cooking.) Heat 1 tablespoon of the oil in
a large skillet over medium heat until shimmering. Carefully lay half of the paties
in the skillet and cook until well browned on both sides, about 810 minutes total.
Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining
oil and bean paties. Best enjoyed poolside with lemonwater and friends. Yield: 6
burgers.
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Skillet Rosemary Chicken
/4 pouod smoII rd-skIood
pooos, hoIvd, or quorrd If
*)/0%
koshr soI
z sprIjs frsh rosmory, pIus 1
:;" &)5*%#'((-# *%),%#
z cIovs jorIIc, smoshd
pIoch of rd pppr 0oks
?3+1% (> " *%2(-# 6#83%%9%.
hoIvs rsrvd)
" &)5*%#'((-# %4&/)D,+/0+- (*+,%
(+*
4- skIo-oo, boo-Io chIcko
hIjhs ( o 8 ouocs och)
10 ouocs crmIoI mushrooms,
hoIvd
Preheat the oven to 450F. Cover the potatoes with cold water in a saucepan and
salt the water. Bring to a boil over mediumhigh heat and cook until tender, about 8
minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper fakes on a
cuting board, then mince and mash into a paste using a large knife. Transfer the
paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and
turn to coat.
Heat a large castiron skillet over medium
high heat. Place the chicken, skinside
down, cover, and cook until the skin browns,
about 5 minutes. Remove chicken from
pan; add the mushrooms and potatoes to
the skillet, place chicken over mushrooms
and potatoes and drizzle with any marinade
remaining in the bowl and the rest of the
juice of the lemon.
Add the rosemary sprigs and the squeezed
lemon halves to the skillet; transfer to
the oven and roast, uncovered, until the
chicken is cooked through and the skin is
crisp, 20 to 25 minutes.
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Grilled Garlic Dijon Salmon
E 0)/*+1 1*(,%#
: &#' ./+%. H%/5# .% C/(,%-1%
: &#' /%. $+-% ,+-%0)/
: &#' (*+,% (+*
" &5#' I+?(- 23#&)/.
(*+,% (+* #'/)A
4 ( oz) wIId soImoo 8IIs, 1"
hIck (If frozo, how 8rs)
soI ood frsh jrouod pppr o
&)#&%
E *%2(- $%.0%# >(/ #%/,+-0
In a mini food processor, or using a
mortar and pestle, mash garlic with the
herbs, vinegar, oil, and Dijon mustard
until it becomes a paste. Set aside.
Season salmon with a pinch of salt and
fresh pepper. Heat a grill or grill pan
over high heat until hot. Spray the pan
lightly with oil and reduce the heat to
mediumlow. Place the salmon on the
hot grill pan and cook without moving
for 5 minutes.
Turn and cook the other side for an
additional 34 minutes, spooning on
half of the garlic herb mustard sauce.
Turn and cook 1 more minute,
spooning the other side of the fsh with
remaining sauce. Turn once again and
let the fsh fnish cooking about one
more minute. Te fsh should have a total cooking time of about 910 minutes per
inch. If your fsh is thinner, reduce the total cooking time.
Transfer the fllets to plates and serve with fresh lemon wedges.
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Asian Chicken Lettuce Wraps
8 oz skIoIss, booIss chIcko
hIjhs, jrouod
1/4 cup wor chsous, 8oIy
choppd
1/4 cup drId shIIok mushrooms
: &5#' #(A #)31%
1/4 sp dork soy souc
:;" &#' (A#&%/ #)31%
: :;" &#' #%#)2% (+*
1 bsp rIc wIo or dry shrry
1/z sp sujor
frshIy jrouod whI pppr, o
&)#&%
z cIovs jorIIc, 8oIy choppd
Icbrj Iuc Iovs, rIosd
(corfuI oo o brok)
" &5#' .+1%. #1)**+(-#
for h 8pIcy uoIsIo 0IppIoj 8oucs:
4 bsp hoIsIo souc
1/z sp chIII souc, 8rIrocho
works wII
: &5#' $)/2 $)&%/
Place mushrooms in hot water to sofen a few minutes. Remove stems and chop
fnely.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper
in a bowl.
Combine ground chicken (chicken can be ground in a food processor), sofened
mushrooms and water chestnuts into a bowl. Pour
over chicken; toss. Let marinate for 15 minutes.
Mix Spicy Hoisin Dipping Sauce ingredients in
another bowl. Set aside.
Heat remaining sesame oil in a wok or skillet over
high heat. Add garlic; cook until golden, about
10 seconds. Add chicken mixture; stir fry until
browned, breaking the chicken up as it cooks, about
45 minutes.
To serve, spoon 1/4 cup of the chicken into each
letuce leaf. Garnish with scallions and spoon a litle
Spicy Hoisin Dipping Sauce onto each one.
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Chicken, Spinach, Goat Cheese
Quesadilla with Avocado Sour Cream
0our or whoI who orIIIos
chIcko, cookd ood sIIcd
1 sp jorIIc, mIocd
1 boj boby spIooch
soI, pppr, coyoo pppr
&( &)#&%
4 oz joo chs, crumbId
rducd fo shrddd moory
]ock
ooo-sIck cookIoj sproy or oIIv
(+*
Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium
low heat in a pan until just wilted. Remove from heat and set aside.
Heat the grill pan (or regular pan) over
mediumhigh heat. Spray with nonstick
cooking spray or drizzle with olive oil.
Toast the inside of the tortilla for about 30
seconds.
Take the tortilla of the grill pan and
assemble as follows. Over half the
quesadilla sprinkle about 2 tablespoons of
monterey jack cheese, following by a few
slices of chicken, then the spinach, then the
crumbled goat cheese.
Add to the grill pan and cook for about 12
minutes. Carefully use a spatula to fip the empty half of the tortilla onto the loaded
half. Cook for about 30 more seconds, then fip it over. Give it another 12 minutes,
then remove from the pan and enjoy with avocado sour cream.
Avocado Sour Cream
1 ovocodo, choppd
:;@ 13' #(3/ 1/%)2
: &5#' 2)A(-)+#%
: *+2% ?3+1%
:;E &#' (-+(- '($.%/
#)*& )-. '%''%/ &( &)#&%
Mash the avocado as much as you can. (You can put it in the food processor if you
want a smoother dip).
Combine it with all other ingredients and stir together.
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Grilled Cherry"Chipotle
Chicken
1 cup frsh or frozo dork sw
chrrIs, pId ood choppd
1/z cup rducd-sodIum chIcko
broh
1/ cup chrry prsrvs
1/ cup kchup
" &)5*%#'((-# 1+.%/ ,+-%0)/
: :;" &%)#'((-# 2+-1%. 1)--%.
chIpoI ppprs Io odobo souc,
(/ 2(/% &( &)#&%
1 1/4 ospooos drId hym
:;" &%)#'((- 0/(3-. )**#'+1%
z pouods booIss, skIoIss
chIcko bross, rImmd of fo
Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and
allspice in a small deep bowl. Transfer to a dish large enough to hold chicken. Add
the chicken and turn to coat well. Cover and marinate in the refrigerator for at least
2 hours or overnight.
Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade.
Transfer the marinade to a medium skillet.
Reduce the grill heat to medium and grill the chicken until cooked through and no
longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade
to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half,
12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.
Curry Chicken
4- booIss chIcko bross
:;E 13' 53&&%/
:;" 13' '/%')/%. 23#&)/.
1/z cup hooy
: &#' #)*&
: &#' 13//A
Heat oven to 350F. Melt buter in pan you will cook chicken in. Stir in mustard and
honey. Add salt and curry. Put in chicken skin sides down frst. Bake 30 minutes.
Turn chicken over and bake another 15 minutes, until brown on top. Serve over rice
with liberal amounts of sauce and you will leave all wanting more.
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P-day Peanut Butter Cookies
:;" 13' 53&&%/
@;E 13' '%)-3& 53&&%/
: 13' 5/($- #30)/
: %00
1/z sp bokIoj powdr
1/z sp bokIoj sodo
1 cup-Ish 0our
chocoIo chIps
Cream buter, peanut buter,
sugar, and egg. Mix dry
ingredients, then add to creamed
mixture. Add chocolate,
quantity according to taste. Eat
lots of dough. Form remaining
dough into disclike balls and
bake at 350F for around 7 or 8
minutes. Best when eaten frozen
with mission companions.
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Aunt Erin!s %clair Cake
1 Ib box jrohom crockrs
z smoII pockojs Iosoo froch
,)-+**) '3..+-0
1/z cups mIIk
1 9oz coooIor cooI whIp
Buter botom of 9x13 inch pan, line
with graham crackers. Mix pudding
and milk. Beat at medium speed for
2 minutes. Blend in cool whip. Pour
half the mixture over crackers, then
place second layer of crackers over pudding. Pour remaining pudding mixture
over and cover with more crackers. Refrigerate for 2 hours and then frost.
Frosting
z pockojs rdI-bIod
prsofod chocoIo
63-#$%%&%-%.7
z sp whI coro syrup
" &#' ,)-+**)
@ &5#' #(>&%-%. 2)/0)/+-%
: :;" 13'# '($.%/%. #30)/
bsp mIIk
Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours. Tough it
may be trying having to wait that long, it is worth it. You can do it.
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Strawberry Cream Cheese Pie
9 Ioch bokd jrohom crockr
crus, rcIp bIow
J 13'# #&/)$5%//+%# 6)5(3& : :;"
83)/&#7
: 13' #30)/
bsp corosorch
:;" 13' $)&%/
1 pockoj crom chs,
#(>&%-%.
Bake crust. Mash enough
strawberries to measure 1 cup.
Mix sugar and cornstarch in 2
quart saucepan. Stir in water and
strawberries gradually. Cook over
medium heat, stirring constantly,
until mixture thickens and boils.
Boil and stir 1 minute; cool.
Beat cream cheese until smooth;
spread on botom of pie shell. Fill
shell with remaining strawberries;
pour cooked strawberry mixture
over top. Refrigerate until set, at
least 2 hours. Tis is the best thing
you will ever, ever eat. Also good
made with blueberries.
Graham Cracker Crust
8 inch
: :;E 13'# 6)5(3& :J #83)/%#7
jrohom crockr crumbs
" &5#' #30)/
:;E 13' 2%*&%. 53&&%/
9 inch
: :;" 13'# 6)5(3& "K #83)/%#7
jrohom crockr crumbs
@ &5#' #30)/
:;@ 13' 2%*&%. 53&&%/
Heat oven to 350F. Mix crumbs, sugar, and buter. Press mixture frmly against
botom and side of pie plate. Bake for 10 minutes.
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Nana!s Date Nut Bread
1 1/z-z Ibs pId dos,
choppd
z sp bokIoj sodo
" 13'# 5(+*+-0 $)&%/
" %00#
" &5#' 53&&%/
z cups whI sujor
" &#' ,)-+**)
cups 0our
1/z sp bokIoj powdr
1 cup choppd woIous
Cut dates in half, put into a large bowl. Add
baking soda and pour boiling water over the
dates and soda. Stir well. Add buter, eggs,
vanilla, and sugar. Add four, baking powder,
and nuts. Mix well. Put into a greased and
foured bunt cake pan or 2 bread pans. For
bunt cake pan, bake at 350F for 1 hour 15
minutes. For 2 bread pans, bake for around
40 minutes. Eat chilly, spread with generous
amounts of cream cheese while lounging
beside Nanas pool.
Zucchini Bread
cups 0our, sIfd
: &5#' 1+--)2(-
: &#' #)*&
1 sp bokIoj sodo
1/4 sp bokIoj powdr
jjs, boo
: 13' #30)/
: 13' 5/($- #30)/
: 13' ,%0%&)5*% (+*
: &5#' ,)-+**)
z cups zucchIoI, jrod
1/z cup ous, choppd
chocoIo chIps
Heat oven to 325F. Sif four, cinnamon, salt, baking soda, and baking powder. In
another bowl, thoroughly beat eggs, sugar, brown sugar, vegetable oil, and vanilla.
Stir in sifed ingredients. Blend in grated zucchini and nuts. Pour into 2 greased and
foured 4 1/2 x 8 1/2 loaf pans. Bake for 6070 minutes and then deliver in stealth
to unsuspecting Reunion Island church members.
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Fondant au Chocolat
:=K 0 .% #31/%
E (%3>#
"=K 0 .% 5%3//%
:KK 0 .% >)/+-%
z00 j d chocoIo poIssIr
qqch u mr ou mIIIu, comm
du chocoIo bIooc
Faire fondre le beurre et le chocolat feu
moyen-doux. Faire atention; a brule
facilement. Ajouter le sucre et puis les oeufs
un par un; remuer un peu mais doucement.
Ajouter la farine. Metre dans les ramequins
et metre au four pendant 7 minutes
200C. Avec le temps, il sera possible de le
faire comme fait Soeur Chedeville, mais elle
restera la reine du Fondant au Chocolat
pour toujours et jamais.
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Blueberry Tarts
8 oz crom chs
:;E 13' #30)/
:;E &#' ,)-+**) %4&/)1&
: %00
1/4 cup jrk yojur
: &5#' *+2% (/ *%2(- ?3+1%
pIoch of soI
-8 vooIIIo wofrs or jrohom
crockr squors
bIubrrIs or ohr fruI
Preheat oven to 275F. Line a standard mufn
tin with 6-8 mufn papers and lightly spray with
cooking spray. In a small bowl, beat cream cheese
and sugar until super creamy; the longer, the
beter. Add vanilla extract, egg, and salt; beat until
combined. Beat in yogurt and lime or lemon juice.
Place a wafer or graham cracker in the botom of
each mufn liner and evenly spoon the bater on
top of each wafer or cracker. Bake until flling is
set, about 22-24 minutes. Let cool and chill in the
refrigerator for at least 4 hours. Garnish with blueberries or other fruit and then
enjoy. says tart, but really, this has cheesecake writen all over it.