Every year my garden produces an abundance of zucchini, so what does one do with all that zucchini? I usually bake Blueberry Zucchini Cake and Zucchini Muffins, but this year tried my Mom’s old fashioned recipe for Zucchini Cookies.

She always made her cookies with raisins, but you can easily swap out the raisins and make Chocolate Chip Zucchini Cookies. My preference is raisins, they go so well with cinnamon and the lemon glaze. Both versions are delicious, and the best part is, even picky eaters won’t taste the shredded zucchini.

Ingredients

• Zucchini: 1 large zucchini, or several smaller ones. You will need enough zucchini that when grated and excess water is squeezed out makes 1 12 cups.
• Pantry Ingredients: granulated sugar, all-purpose flour, baking powder, baking soda, cinnamon and salt.
• Raisins: chocolate chips, dried cranberries, or chopped walnuts or pecans are great substitutions.
• Butter: butter should be at room temperature. Either salted or unsalted will work.
• Eggs
• Pure vanilla extract
• Lemon Glaze: A simple mixture of confectioners sugar and fresh lemon juice.

Can I skip topping with Lemon Glaze

Yes, if you want a plain cake-like cookie simply skip topping with the lemon glaze. They still taste great, but won’t have the added sweetness of the glaze.

Tips for making the Best Zucchini Cookies

Prepare the zucchini by washing and removing the ends. Use a box grater with large holes to grate the zucchini with the peel on. Do not grate the seeds, discard them. Place in a strainer and squeeze out any excess liquid.

* measure the zucchini after grating and removing excess moisture.

Line the baking sheet with parchment paper to prevent the cookies from sticking to the baking sheet and prevent the bottoms from becoming overly browned.

A cookie scoop is helpful as this dough is soft and a little sticky. The cookie scoop also helps to make same sized cookies which bake evenly.

I like to drizzle the lemon glaze over the cookies while they are still warm, but not hot. The glaze melts into a thin, shiny layer, while glazing cooled cookies keeps the glaze thicker and more opaque.

Ingredients

Only 6 simple ingredients in this old-fashioned pickled beets recipe!

• fresh beets – freshly harvested are firm and juicy.
• white vinegar (with at least 5% acidity. This level is essential for creating a safe acidic environment that inhibits the growth of harmful bacteria and spoilage.)
• sugar
• pickling salt
• pickling spice
• water

* see recipes card for measurements

How to make pickled beets

Step 1: Prepare the beets

Scrub the beets clean and trim them leaving about 1 inch of the stem attached. Do not peel them. Save the beet greens; they are tasty and nutritious tossed in a salad.

Bring a large pot of water to a boil, add the beets, and cook until fork tender. The fork should be able to pierce the beets, yet they should still feel firm. Overcooking will result in mushy beets. Depending on the size of the beets you use, this can take between 15 and 30 minutes. Larger beets will take longer.

Remove the beets from the boiling water and immerse them in ice-cold water. This will make removing the skins easier.

Remove the skins and stems from the beets, either with a vegetable peeler or by rubbing the skins off.

What is the best method to use to prepare beets for pickling?

My preferred method is to boil the beets until they are cooked, yet still firm. Boiling the beets allows you to be able to check them easily, especially if using various sized beets, removing the smaller beets when they are done. Boiling also makes the skins easier to remove, they simply rub off.
Roasting the beets does work, but I have found the beets tend to get a bit softer, and it is difficult to monitor when they are done. As well the skin does not rub off easily so you usually have to remove them with a vegetable peeler.

Step 3: Processing the beets

• Place the jars into a canner of slow boiling water and process for 30 minutes.
• Remove jars from the water and let cool.

What if I don’t have a canner?

If you don’t have a canner, you can use any deep pot that covers the jars completely with water. Place a trivet or rack in the bottom of the pot. You will also need a canning jar lifter or a long set of tongs strong enough to lift the jars from the hot water.

Ways to Enjoy Pickled beets

• As a snack, chilled and straight from the jar.
• Use as a side dish for pork, chicken or beef mains.
• Add them to salads and poke bowls; they are exceptional when paired with goat cheese or feta.
• Dice them and add to wraps, sandwiches or burgers.
• Add some delicious colour to charcuterie boards.

Ingredients

• 12 eggs
• Butter (I used salted butter)
• Fresh lemon
• Salt
• Fresh ground pepper
• Canadian back bacon
• English muffins
• White vinegar
• Paprika or chives (optional, for garnish)

Tips for making Homemade Hollandaise Sauce

This blender method makes Hollandaise sauce that is smooth and creamy with the perfect consistency, not too thick or too runny.

• Separate the eggs and place the egg yolks and lemon juice in the blender. Pulse just until blended.
• Using a small saucepan, heat the butter until hot, but not boiling!
• With the blender running, gradually pour the melted butter into the egg yolks and lemon juice.
• Blend about 3 minutes or until thick and creamy.
• Keep the sauce warm while you prepare the poached eggs, English muffins and back bacon. A thermal container works great for this.

NOTE: Make sure the Hollandaise sauce does not cook, or your sauce will turn into something that looks like bad scrambled eggs.

How to make Perfectly Poached Eggs

• Fill a large skillet with water, half full. Bring to a boil, then reduce heat to a gentle simmer.
• Stir in 1 tablespoon of vinegar. This helps the eggs keep their shape and sets them.
• Break an egg into a small bowl and slide the egg into the water. Hold the bowl close to the water as you slide the egg out. Repeat with the remaining eggs. (Do not over-crowd the pan; work in batches if necessary.)
• Simmer, uncovered, for 3 to 4 minutes, just until the eggs are soft-cooked.
• Remove with a slotted spoon.

Variations to Classic Eggs Benedict Recipe

• Use slices of ham or turkey bacon instead of back bacon
• smoked salmon
• Make Eggs Florentine by using sautéed spinach.
• Replace the meat with slices of avocado for a vegetarian version.

5 Simple ingredients for making these old fashioned squares

Tips for making perfect Puffed Wheat Squares

• Don’t overcook the syrup. Bring it to a boil, let it bubble for just 1 minute. Cooking the syrup too long will result in squares that are hard.
• Grease the pan or you will have a heck of a time trying to remove squares. I always use butter to grease the pan. Lining the baking pan with parchment paper is also an option.
• Use an extra-large bowl so you can stir the syrup mixture into the puffed wheat without it spilling over the sides.
• Press the mixture lightly into the pan, this keeps them chewy instead of dense.
• Once cooled and firm, store them in an airtight container at room temperature.

I updated this post, first published on my blog in 2013, with helpful tips to guide you step by step through making this super moist banana cake.

What makes this Homemade Banana cake so moist?

My secret to making this incredibly moist cake is removing the cake from the oven and then immediately placing it into the freezer for 30 minutes. Don’t skip this step – it takes the banana cake to a whole new level of moist and delicious! Top with a classic cream cheese frosting for an exceptional dessert your family will love.

Ingredients

Bananas: The bananas should be very ripe, mostly brown with a few yellow areas. Overripe bananas are soft and sweeter which creates outstanding banana flavour. Do not use green or firm bananas, they won’t give your banana cake the flavour or moisture it needs.

Buttermilk: Helps the cake stay soft and moist rather than dry or crumbly.

Butter: you can’t beat the rich, creamy flavour that only butter can deliver in homemade desserts. I used unsalted, but salted will also work, just reduce the salt by 1/8 teaspoon.

Lemon Juice: adding a little fresh lemon juice to the mashed bananas helps the cake rise evenly and balances the sweetness of the banana flavour.

Pantry Ingredients: all-purpose flour, baking soda, sugar, eggs and pure vanilla extract.

How to make Moist Banana Cake with Cream Cheese Frosting

Grease and lightly dust baking pan with flour.

Mash the bananas with lemon juice. Set aside.

Whisk together the dry ingredients.

Beat together the butter and sugar.

Beat in the eggs, one at a time. Add vanilla.

Add the flour mixture a bit at a time alternating with the butter milk.

Blend in the bananas.

Spread into prepared pan.

Bake 275ºF for about 1 hour or until done.

Remove cake from the oven and immediately place into the freezer for 30 minutes.

Frost with cream cheese frosting.

Baking Tips

• All ingredients should be at room temperature before starting.
• When adding the flour mixture, mix just until combined with the wet ingredients. Do not over-mix the batter.
• Checking for doneness – this cake is baked at a lower temperature 275ºF which normally takes about 1 hour for a 9 x 13 baking pan. A 10-inch round pan will take a bit longer. Also, depending on whether you bake using a convection oven or regular oven baking time can vary 15-20 minutes. Test the cake by inserting a toothpick into the center. When it comes out clean or a few moist crumbs, the cake is done. If wet, it needs more time to bake. Also, the top of the cake should be golden brown, not glossy or liquid in the middle.

How to make cream cheese frosting

Cream cheese frosting is the classic topping for banana cake. I also use it on my Blueberry Zucchini Cake. It is slightly tangy and spreads beautifully over the cake. My husband loves cream cheese frosting and always requests the recipe to be doubled for an extra thick layer of frosting.

Ingredients

• 8 ounces cream cheese (room temperature)
• 1/2 cup butter (room temperature)
• 1 teaspoon pure vanilla extract
• 31/2 cups confectioners’ sugar (also known as powdered sugar or icing sugar)
• Optional – add 1-2 teaspoons of fresh lemon juice for a tangy flavour.

Directions

Beat the cream cheese and butter together until creamy and smooth. Add the vanilla and confectioners’ sugar. Beat until light and smooth. Spread on cooled cake.

Ingredients for making Homemade Chicken Pot Pie 

This dish is popular with families because of its hearty filling, a complete meal in one dish. 

• Chicken: Cooked chicken, leftover roasted chicken is a great option, both chicken breast and thighs work well. Rotisserie chicken is a convenient shortcut. Leftover turkey is an excellent substitution.
• Vegetables: I usually include carrots, celery, onions, peas, corn, and potatoes. This is where you can personalize the recipe by using veggies your family likes or what you have on hand.
• Gravy: I use my favourite brand of chicken gravy mix to create the rich, creamy sauce. It is quick and easy , and gives a savory flavor to the filling. If you prefer a saucier filling use 2 packets of prepared gravy mix.
• Seasonings: Salt, pepper and a bit of dried herbs like thyme and poultry seasoning.
• Puff Pastry: Puff pastry creates a golden brown, light and flaky topping. Of course, you can substitute the puff pastry with a traditional pie crust if you prefer.

Helpful Tips

• The filling can be made ahead of time and stored in the refrigerator or freezer until ready to use.
• Do not overfill the dish as it can cause spills during baking. Leave some space at the top as the filling will bubble as it is baking.
• Cool the filling before adding the puff pastry. This prevents the pastry from getting soggy, allowing it to bake up flaky and crisp.
• The puff pastry should be thawed, but chilled before using.
• Use a sharp knife to cut small slits (vents) into the puff pastry. This allows steam to escape during baking, which helps the pastry puff and cook evenly.
• Bake until the crust is golden brown and filling is bubbling. If the pastry browns too quickly, lightly cover the dish with foil.

Ingredient Tips

Parmesan Cheese: Use freshly grated parmesan, the pre-shredded doesn’t melt as smoothly and can make the sauce grainy. Pre-shredded cheese usually contains additives to prevent it from clumping in the packaging.

Heavy Cream: Heavy cream is essential for a rich, creamy Alfredo sauce. Using milk or lighter cream will result in a thinner sauce that doesn’t coat the pasta as well.

Shrimp: Jumbo or large shrimp work best. You can leave the shells on for extra flavour. (remove before eating).

Can you use pre-cooked shrimp? This recipe is designed for raw jumbo shrimp which are pan-seared. For a convenient option you can use pre-cooked shrimp. Skip the searing step, pat dry, then toss them into the sauce while it is hot.

Tips for Perfect Pan-Seared shrimp

• Pat the shrimp dry for better browning.
• Don’t over-crowd the pan, cook the shrimp in batches to avoid steaming.
• Use medium-high heat for to achieve that golden-brown sear.
• Shrimp are done when they turn pink and opaque.
• Do not overcook the shrimp as it can become rubbery quickly. About 2-3 minutes per side.

Tips for making the best creamy fettuccine alfredo

• Keep the heat at medium or lower and stir often to prevent scorching.
• Do not let the sauce boil.
• Add a splash of pasta water if the sauce thickens too much.
• Taste the sauce and adjust the salt and pepper to your preference. Parmesan is salty, so you may need less salt.
• Serve immediately, Alfredo sauce is best served fresh as tends to loose its creamy texture if left to sit.