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Archive for the ‘apple recipes’ Category

Easy to make crescent roll for the holidays. Check out this video.

Or check out this cherry coffeecake made from Pillsbury crescent rolls.

This is a great recipe for those extra zucchinis you have in the summer, but also for the winter for a change. Be sure to use the young zucchini because the older, larger ones have tough skin and seeds.

Ingredients

1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1/4 tsp ground nutmeg
1/4tsp ground allspice
3 tablespoons all-purpose flour

Directions

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that’s OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

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