Tuesday, August 4, 2009


This is a good and delicious way to use zucchini from your summer gardens. This recipe and the Wheatberry salad recipe was summited by Renée Robinson, Tanya's mother-in-law.


1 egg beaten
1 ½ cups sugar
1 sq. butter or margarine—melted
1 cup nuts (optional) (pecans are really good)
2 cups flour
2/3 tsp. salt
1 ½ tsp. soda
4 Tbs. cocoa ( I usually only use 3)
2 tsp. vanilla
2 cups grated zucchini

Mix everything but zucchini and vanilla. Then add zucchini and vanilla. Bake at 350 until tooth pick comes out clean. Big pan about 15 minutes’ 9x13 will take about 20 minutes. Don’t over bake. It is good with or without frosting. My favorite frosting recipe is below.

¾ cube butter or margarine
6 Tbs. milk
3 Tbs. cocoa

Place in sauce pan on low heat until butter is melted and cocoa is mixed in with the milk. Add enough powdered sugar to the consistency you want. Add 2 tsp. vanilla and nuts if desired. Spread on cake or brownies right out of oven.

Wheatberry Salad

This is a salad that is very good for you as well as delicious.


1 ½ cups cooked, rinsed, cooled whole wheat kernels
1- 6 serving vanilla instant pudding (dry) pkg.
3 Tbls. Lemon juice
12 oz. whipped topping or Cool Whip
8 oz. cream cheese
1 30oz. can fruit cocktail or 24 oz. can crushed pineapple

Once the wheat is cooled, whip the cream cheese and lemon jice. Beat the whipped topping into the cream cheese mixture until light and fluffy. Mix in the remaining ingredients. The pudding will firm up the mixture so you can enjoy this immediately but it’s better if it’s chilled.