I could use a break. Both Monday and Tuesday were jammed tight with reports and e-mail...and NOT the Cheyenne appraisals I was supposed to be working on. (Sorry, ladies -- I will get them out today!)
Friend Sharon brought this unusual pie over for dinner recently. I was amazed at how much it tasted like apple pie. She bakes it with sugar substitute (Splenda) for her husband, who's diabetic. But it would be delicious with regular sugar, too.
And yes, it uses that scourge (or gift) of the summer: zucchini.
Here's the recipe. Simple, huh?
Peel, core and slice 8 cups zucchini. Mix with 2/3 cup lemon juice, 1 teaspoon cinnamon, 1 1/14 cups sugar or Splenda. Simmer till zucchini is tender. Mix in cornstarch with water to thicken.
Pour into a pastry pie crust, and top with a second crust. Bake 350 degrees 30-35 min., until lightly brown. Serves about 8.
Could you add other fruit, like rhubarb, with this? I'm betting you could. It might be worth experimenting.
(This also ran on my food-related blog, Holiday Goodies.)
It's hard to believe, but you can take this simple triangle block: Cut it into slices, as shown in the photo. Sew and cut more blo...
Of course, she was very nice. The teenager who stood on my doorstep was cute and enthusiastic. She was in a competition to provide c...
Oh my, it's been an strange week. Hot, hot, hot. The dogs find the coolest spot on the tile, and stay there...hoping for a fan breeze....
Our gentle, soft Golden Lab died early this morning. She was nearly 14. We (including her buddy Charley) loved her dearly...and will miss ...