Recipe Swap: Enjoy the flavors of summer all year long

Wednesday, August 25, 2010

Peach season is winding down, fresh berry season is about over, corn on the cob is nearly done; now we look forward to late crop vegetables and apples. But there are still a few fresh fruits and vegetables, and if you don't have access to those, frozen products have come a long way in quality. Long after winter is here I still enjoy frozen peaches that taste pretty good. Today I have a few recipes that use fresh, frozen and even canned or packaged flavors you can enjoy.

Chocolate Zucchini Bread

Thelma Brothers gave me this recipe while she was in to volunteer at the senior center. She raved about it and said it is best after it sits for a day or two.

2 (1-ounce) squares unsweetened chocolate

3 eggs

2 cups white sugar

1 cup vegetable oil

2 cups grated zucchini

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease two 9-by-5-inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

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Raspberry is a popular flavor in just about any food or drink. I have found a few raspberry recipes I wanted to share with you today. In the baked items you can change the flavor of the pie filling or jam to your favorite flavor.

Peach Melba Cooler

6 slices frozen peaches

2 cups peach nectar

2 cups club soda

2 scoops raspberry sherbet or frozen yogurt

Red raspberries to float and for garnish

In two large glasses, evenly divide frozen peaches, peach nectar and club soda. Top each with 1 scoop sherbet, garnish with raspberries and serve immediately.

Raspberry Peach Cupcakes

1 cup vanilla or white chips

6 tablespoons butter, cubed

1 (18 1/4-ounce) package white cake mix

1 cup milk

3 eggs

1 teaspoon vanilla extract

1 cup fresh raspberries

1/2 cup chopped, peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped

For the frosting:

1/2 cup butter, softened

2 cups powdered sugar

2 tablespoons lemon juice

Fresh raspberries and peach pieces, optional

In a microwave, melt chips and butter at 70 percent power for 1 minute and stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. In a large bowl, combine cake mix, milk, eggs, vanilla and melted chips. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches. Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For the frosting, in a small bowl, beat the butter, powdered sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired. Yields 2 dozen cupcakes.

Raspberry Swirl Cupcakes

1 package white cake mix

1/4 cup raspberry pie filling

1/2 cup shortening

1/3 cup 2 percent milk

1 teaspoon vanilla

1/4 teaspoon salt

3 cups powdered sugar

Fresh raspberries, optional, for garnish

Prepare cake batter according to package directions. Fill paper-lined muffin cups 2/3 full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt and powdered sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired. Yield: 2 dozen.

Cupcake Raspberry Dessert

2 store bought cream-filled chocolate cupcakes, cut in half

1 to 2 cups heavy whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla

1 to 1 1/2 cups fresh or frozen raspberries, thawed and drained

Additional raspberries, to garnish

Place one cupcake half each in for dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving. Yields 4 servings.

Jam Swirl Cake with crumb Topping

1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup butter, softened

3/4 cup granulated sugar

1 egg

1/2 cup dairy sour cream

1 teaspoon vanilla

1 (10-ounce) jar seedless raspberry spreadable fruit

For the crumb topping:

In a bowl, mix 1 1/4 cups flour, 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon. Stir in 1/2 cup melted butter.

Grease a 9-by-9-by-2-inch baking pan. Set aside. Mix crumb topping. Set aside. In a small bowl, mix the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the sugar, beat until well combined. Add egg, sour cream and vanilla, and beat until mixture is smooth. Beat in flour mixture just until combined. Batter will be thick. Spread the batter into prepared pan. Spoon spreadable fruit over batter and spread evenly. Sprinkle with crumb topping over the entire top of batter. Bake in 350 degree oven 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 20 minutes. Serve warm. Makes 9 servings.

Have a great week trying these new recipes, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.

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