Featured Cookbook

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1. Artichoke Heart Casserole

2. German Potato Salad for a Crowd

3. Chocolate Chocolate Chip Zucchini Cake

Book Description

Nothing beats the aromas and flavors of a well-blended casserole bubbling away in the oven, or a specialty pie, or baked bread. The authors cover everything from snacks and appetizers to scrumptious desserts.

... (more)

Offerings from the Oven: A Collection of Recipes for Every Occasion

Authors: Wendy Louise with Mary Ann Koopmann

Date: January 2006

ISBN: 1932783911

Publisher: Champion Press

Paperback

ORDER/INFO

Makes 12 servings

• 1/2 cup olive oil

• 2 cups grated zucchini

• 1 1/3 cup butter, at room temperature

• 1 3/4 cups sugar

• 2 eggs

• 1/2 teaspoon vanilla

• 1/2 cup sour milk

• 2 1/2 cups flour

• 1/2 teaspoon baking powder

• 1 teaspoon cinnamon

• 1/4 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/4 cup chocolate chips, at baking time

1. Blend oil and zucchini; set aside.

2. In large bowl cream butter and sugar; fold in zucchini mixture and eggs. Set aside.

3. In second bowl add vanilla to sour milk.

4. In separate bowl sift together all dry ingredients, except chocolate chips. Add milk alternately with dry ingredients to zucchini/egg mixture, blending well each addition.

5. Grease 13x9-inch pan. Spread mixture in pan and cover with chocolate chips before baking.

6. Bake at 350 degrees F for 40 minutes. Cool before serving.

A Conversation with the Cook... “When you are creaming butter and sugar together, it’s a good idea to rinse the bowl with boiling water first. They’ll cream faster.”

More From This Book:

1. Artichoke Heart Casserole

2. German Potato Salad for a Crowd

3. Chocolate Chocolate Chip Zucchini Cake

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