Featured Cookbook

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1. Pickled Beets and Purple Eggs

2. Cheesy Potato Cups

3. Zucchini Chocolate Cake

4. Herbed Tomato Sorbet

Book Description

Over 350 step-by-step, how-to-do-it and how-to-serve-it photographs clearly illustrate Janet Ballantyne's creative cooking techniques as well as standard methods for blanching, parboiling, sautŽing, and stir frying. Tips for saving time in the preparation of meals, cleaning vegetables more easily, and even utilizing vegetables that are slightly gone by, are also included.

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Joy of Gardening Cookbook

Authors: Janet Ballantyne

Date: January 1994

ISBN: 0882663550

Publisher: Storey Publishing, LLC

Paperback

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Zucchini Chocolate Cake - my favorite zucchini disguise! Cream cheese frosting is particularly nice on this cake.

Preparation Time: 25 minutes
Baking Time: 40 minutes
Makes: 8 servings

• 4 ounces unsweetened chocolate

• 1/2 cup vegetable oil

• 1/2 cup butter, at room temperature

• 2 cups sugar

• 3 eggs, beaten

• 1 tablespoon vanilla extract

• 2 cups sifted all-purpose unbleached flour

• 1/3 cup cocoa

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1/3 cup buttermilk or sour cream

• 3 cups coarsely grated zucchini or summer squash

• 1/2 cup chopped nuts

1. Preheat the oven to 350 degrees F.

2. Melt the chocolate and oil in a small saucepan over very low heat.

3. Cream the butter until light; add the sugar, eggs, and vanilla. Beat well. Add the melted chocolate and mix well. Sift together the dry ingredients and stir them into the batter with the buttermilk. Mix the zucchini and nuts into the batter.

4. Grease and flour two 9-inch cake pans. Divide the batter between the pans. Bake on the middle shelf of the oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely before frosting with whipped cream or your favorite frosting.

More From This Book:

1. Pickled Beets and Purple Eggs

2. Cheesy Potato Cups

3. Zucchini Chocolate Cake

4. Herbed Tomato Sorbet

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