Summer's End Recipes
Debbie Berkel shares healthy road-tasted recipes for the mobile chef!
As fall quickly approaches, it is time to make good use of the remaining summer fruits and vegetables. Debbie shares a few of her favorite harvest recipes, perfect for those last few warm summer evenings.
Acorn Squash with Cranberry Filling
Ingredients:
2 medium acorn squash
1 16 oz. can of whole cranberry sauce
1 tbsp. honey
1/4 tsp. allspice
Prick squash several times to allow steam to escape. Place squash in large microwavable casserole dish and microwave on high for 15-20 minutes, until soft when pricked with fork. Turn squash over and microwave for another 9 minutes. Let rest for 5 minutes. Cut squash in half, remove seeds, and place cut side up.
In small bowl, combine cranberry sauce, honey and allspice. Spoon into squash halves and microwave for another 4 minutes.
Zucchini Bread
In small bowl, soften cream cheese and butter in microwave on high for 1/2-1 minute. Blend in powered sugar and vanilla until light and fluffy. I like to heat for 30 seconds and stir, then drizzle over bread. Makes 1 - 1 1/2 cups of frosting.
Spiced Apple Cider
Acorn Squash with Cranberry Filling
Ingredients:
2 medium acorn squash
1 16 oz. can of whole cranberry sauce
1 tbsp. honey
1/4 tsp. allspice
Prick squash several times to allow steam to escape. Place squash in large microwavable casserole dish and microwave on high for 15-20 minutes, until soft when pricked with fork. Turn squash over and microwave for another 9 minutes. Let rest for 5 minutes. Cut squash in half, remove seeds, and place cut side up.
In small bowl, combine cranberry sauce, honey and allspice. Spoon into squash halves and microwave for another 4 minutes.
Zucchini Bread
Ingredients:
3 eggs
3 eggs
2 Cups Sugar
1 Cup Oil
2 Cups Raw Grated Zucchini
2 Cups Flour
1 tsp. Salt
1/4 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1 cup chopped nuts
2 tsp. vanilla
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1 cup chopped nuts
2 tsp. vanilla
In large mixing bowl, mix together eggs and sugar. Combine with oil and zucchini. Stir in remaining ingredients. Pour into 12 cup microwave bundt pan. Microwave (high) 8-10 minutes. Cool 10 minutes in pan. Bread will look dry and begin to pull away from side of pan when cooked. Invert into serving platter. Frost with cream cheese frosting when cooled.
Cream Cheese Frosting
4 oz. Softened Cream Cheese
3 Tbsp. Softened Butter
1/2 lb/ powdered sugar
1 tsp. vanilla
1/2 lb/ powdered sugar
1 tsp. vanilla
In small bowl, soften cream cheese and butter in microwave on high for 1/2-1 minute. Blend in powered sugar and vanilla until light and fluffy. I like to heat for 30 seconds and stir, then drizzle over bread. Makes 1 - 1 1/2 cups of frosting.
Spiced Apple Cider
1/4 tsp. Cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
Combine all ingredients in Tupperware container. Microwave on high for 4 minutes.
Stir for 2 minutes. Serve hot or cold.
Makes 2 Quarts