All three of these recipes taste just as good as they sound!
Lemon-Zucchini Cornmeal Cookies
Crisp, light and refreshing – they make the perfect mid day snack.
Recipe from Everyday Food
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 1/2 tsp pure vanilla extract
- 1 tsp packed finely grated lemon zest
- 1 tsp coarse salt
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup fine cornmeal
- 1 medium zucchini, grated on small holes of a box grater (about 1 cup)
Preheat oven to 325*. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until thick dough forms.
Drop dough by rounded tablespoons, 2 inches apart, onto two parchment–lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 minutes, rotating sheets halfway through. Let cool completely on wire racks. Makes 20-24 cookies.
Cafe 222 Peanut Butter and Banana Stuffed French Toast
This weeks Blogger Secret Ingredient (BSI) is Peanut Butter, so here’s my entry!!
6 slices day-old wheat bread
2 ripe bananas, slice width wise and then each half into 3 (total of 6 thin slices per banana)
8 tablespoons creamy peanut butter
Honey, for drizzling
1/2 cup heavy cream or milk
1/4 cup freshly squeezed orange juice
1 tablespoon vanilla extract
2 tablespoons dark rum
1 teaspoon cinnamon
Butter or oil, for frying
Powdered sugar, for topping
Maple syrup, for topping
Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
In a shallow medium size bowl, gently whip, by hand, the eggs, cream, OJ, vanilla extract, rum, cinnamon, and salt.
Heat skillet to medium heat, around 350 to 375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.
I cooked us individual slices of French toast with the leftover batter, because the aroma of it smelt too good to toss down the drain. I remembered my sister saying earlier in the week that she has cooked up extra French toast the other day, cooked it, froze the slices individually, and was planning on popping them in the toaster for quick breakfasts (similar to what you’d do with leftover pancakes or waffles). I decided to try this out too, I’ll let you know if they reheat well.
Rhubarb Mountain Pudding
I adore rhubarb and before this year I have always made rhubarb crisps with it. This year, each time I use it I’m trying it out in a new rhubarb recipe. This time I cooked down the rhubarb with a little sugar and poured it in top of my families mountain pudding recipe. It was stellar with a little vanilla ice cream!
Next month I plan to make Rhubarb Blondies!