Carnival of the Recipes - Harvest Recipes

This was how we ate our first yellow squash steamed with onion & lemon, so good!

If you have a garden or ever have you know that every year is a learning experience! This year was the first time we planted cucmbers I have TONS. But we will be lacking in zucchini (2 died) and green beans. It's always an adventure! The tomatoes will be ripe soon, then I'll be canning non-stop until they stop!

Anywho - there always seems to be an abundance of fresh veggies, what do you do with them? Can, freeze, eat sitting in between the rows? So I have started collecting recipes! Last week's Carnival was hosted at Expatriate's Kitchen and there were a bunch of fresh garden veggie ideas!

This weeks submissions are a varied and yummy bunch!

Breakfast:

How To Me presents How to Make Red, White and Blueberry Pancakes posted at HowToMe.

Lunch or Dinner:

Stephanie presents Roasting Corn on the Grill posted at Stop the Ride!. I can just taste it looking at the picture, can't wait for my corn to be ready!
World Famous Recipes presents Cucumber Salad posted at World Famous Recipes. Sounds good for some of my bushels of cucumbers!

Diabetic Recipes presents Black Bean and Smoked Tofu Salad posted at Diabetic Recipes - Diabetic Meals.

TJ Anders presents Macaroni Salad posted at TJ Anders. Might be good with some cucmbers...

Jennifer in OR presents Summertime Recipes From the Family Cookbook posted at Diary of 1.

Bill presents Italian Recipes - Recipes of Italy - Italian Food - Italian Cooking - World Famous italian Recipes posted at Famous Recipes. A nice collection of recipes to use those garden fresh tomatoes with!

Chicken Recipes presents Chicken Breast Recipes posted at Healthy Chicken Recipes.

Chrys Unrau presents Chicken Salads - With Rice, Curried, or With Walnuts or Cashews posted at Moms In A Blog.

Turkey Recipes presents Creamy Wild Rice and Turkey Soup posted at Turkey Recipes.

Dessert:

Mansi Desai presents Cranberry Orange Bread with Pecans posted at Fun and Food Blog Recipes.

Jot and Tittle presents Pass The Youth Berries Please posted at Jot and Tittle. The Blueberry Nectarine Buckle sounds delish!

Editor presents Vanilla Cupcakes posted at Phoenix Blog.

For that EXTRA zucchini - Chocolate Zucchini Rum Cake.

Nicole presents We're leaving in 30! Brownies posted at Chaos After Five.

Woman Tribune presents Irresistible Shot Glass Sundaes posted at Woman Tribune.

Miss Amanda presents My Learning Experience - Black Forest Cake from Scratch posted at My Learning Experience -.

Jack Burton presents Jack's World Famous Chocolate Chip Banana Split Cookie posted at Jack's Hot Hubs.

Beverages:

garry presents Mango Fruit Shake, Barbados Style and The Barbados Blog » Blog Archive » It’s Friday, and It’s Cocktail Evening in Barbados posted at The Barbados Blog.


Herbs:

Silvia presents How to Use Stevia? posted at Po Moyemu--In My Opinion.


Canning:
Because I have far too many cucmbers - Microwave Pickles

Just Because:
Marsha Hudnall presents Healthy Living: Becoming a Master of Joy II posted at A Weight Lifted.



Submit your favorite quick fix dinner's for next week, the Carnival will be hosted by I've got a little space to fill!

Dolce Pan con Zucchini

Dolce Pan con Zucchini

Sweet zucchini cakes laced with zesty lemon icing.
INGREDIENTS

* 3 cups all purpose flour
* 1-1/2 cups sugar
* 3 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 3 eggs
* 2 teaspoons vanilla extract
* 1 cup extra light olive oil
* 3 cups shredded, unpeeled zucchini
* 1-1/2 cups California natural raisins
* 1-1/2 cups California golden raisins
* 1 cup chopped walnuts

Lemon Icing

* 1-1/2 cups powdered sugar
* 1 teaspoon lemon zest
* 3 tablespoons lemon juice
* 1 tablespoon extra light olive oil

PROCEDURE

Heat oven to 350°F. In a large bowl, whisk together flour, sugar,
cinnamon, salt, baking powder and baking soda. In another large bowl,
beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour
over flour mixture and stir until thoroughly mixed. Pour batter into
twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35
minutes or until a toothpick comes out clean. Or pour batter into two
greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out
clean. Let cool. Remove from pans. In a small bowl, combine all icing
ingredients. Drizzle over room-temperature cakes. Place cakes on
individual plates and serve.

From: The Best of Food Digest, a Reader's Digest Cookbook
Yields: 12 individual cakes

Microwave Pickles

I used 3 cucumbers because 2 were small, red onions and dry mustard instead of the seed. I also whisked together the vinegar, sugar and seasonings before pouring over the vegetables. I used a mandolin so the pieces would be even.

2 cucumbers , sliced thin
1 medium onion, sliced thin
1 cup white vinegar
1 cup white sugar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed

Toss all together in a microwave safe bowl. Heat for 4 minutes, stir then another 3-4 minutes on high. Refrigerate for at least 4 hours.

Chocolate Zucchini Rum Cake

I'm not sure I can think of a better use for 2 cups of shredded zucchini!!!


Chocolate Zucchini Rum Cake

3/4 cup margarine, at room temperature
2 cups sugar
3 large eggs
2 cups shredded zucchini
1/3 cup rum
2 1/2 cups all-purpose flour
1 cup chopped walnuts
1 cup semisweet chocolate chips
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/4 cup skim milk
***Glaze:***
1 2/3 cup powdered sugar
3 tablespoons rum, or water

Directions:

Beat margarine and sugar until smooth. Add eggs, one at a time. Stir
in zucchini and rum.

Mix together flour, walnuts, chocolate chips, cocoa, baking powder,
baking soda, cinnamon, and salt. Stir flour mixture and milk into egg
mixture. Pour batter into greased and floured 10" tube pan. Bake at
350 for 50 to 55 minutes. Cool in pan on rack for 15 minutes. Invert
cake and remove from pan. Cool completely.

Glaze: Mix ingredients together and pour over cooled cake.