HOW MANY OUNCES IN A LARGE CAN OF PUMPKIN RECIPES
SUE'S CHOCOLATE ZUCCHINI CAKE RECIPE: HOW TO MAKE IT
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 15 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
Nutrition Facts : Calories 369 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 59g carbohydrate (43g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
PUMPKIN SCONES RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD
Leftover cooked pumpkin will have you on your way to a delicious plate of these traditional pumpkin scones. Sometimes the original really is the best.
Categories Morning tea, Afternoon tea
Total Time 35 minutes
Cook Time 35 minutes
Yield Makes 16 Item
Number Of Ingredients 7
Steps:
- Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
- Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.
- Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
- Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
- Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
- Bake scones about 15 minutes.
Nutrition Facts : ServingSize Makes 16 Item
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ITALIAN GREEN BEANS RECIPE: HOW TO MAKE IT - TASTE OF HOME
When I was first married, I wasn't a great cook. Twenty years later, I have many dishes I'm proud of, including this family favorite. Basil, oregano and Romano cheese give these beans their Italian accent. I serve them with broiled steak, pork roast, lamb chops or pork chops.
-Andrea Ibzag, Gordon, Wisconsin
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Reviews 4.9
Total Time 01 hours 05 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 73 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 73 calories per serving
- In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes., Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.
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SUE'S CHOCOLATE ZUCCHINI CAKE RECIPE: HOW TO MAKE IT
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 369 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 369 calories per serving
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
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