Upside Down Zucchini Gingerbread Food

ZUCCHINI GINGERBREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
• In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

BIG ZUCCHINI (GINGER)BREAD

Steps:

• Preheat oven to 350°F.
• Prepare loaf pans by spraying with non-stick spray.
• Combine dry ingredients in a large bowl.
• Combine wet ingredients including zucchini in a smaller bowl.
• Add the wet ingredients to the dry and stir until just combined.
• Pour mixture into loaf pans.
• Bake for 45-50 minutes.

CORNBREAD PIE

Steps:

• Preheat oven to 350.
• In a skillet over medium high heat crumble and brown the ground beef.
• As beef begins to cook, add chopped onion, and other ingredients, except cornbread mix, and simmer for 15 minutes.
• Add ingredients into a greased 12" oblong dish 3/4 full.
• Mix cornbread mix as directed and pour over the mixture.
• Bake 30 minutes or until crornbread is done.

GLUTEN FREE ZUCCHINI GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour an 8" x 8" glass baking pan.
• Shred zucchini and squeeze out excess moisture.
• Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
• Sift together the dry ingredients.
• Slowly pour flour mixture into wet ingredients and mix until well blended.
• Mix in the zucchini by hand.
• Bake at 350F degrees for 27 minutes. Let cool.
• Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.

ZUCCHINI-GINGERBREAD OR "ZINGERBREAD"

Steps:

• Toss grated zucchini and salt in a colander. Drain 30 minutes.
• Meanwhile, mix dry ingredients in a small bowl.
• Cream sugar and butter in a large bowl.
• Add eggs and beat until well combined.
• Add molasses and mix well.
• Rinse and squeeze zucchini and add, stirring well.
• Add flour and coffee alternately mixing well after each.
• Pour into a greased and floured 9x13" pan.
• Bake 30 to 35 minutes at 350°F.
• Cool on a wire rack about 30 minute before slicing.
• Zingerbread is done when top springs back.

FRESH RHUBARB UPSIDE-DOWN CAKE

Steps:

• Recipe will fit a cast Iron pan 12 inches across at the top.
• Position a rack in the center of the oven and preheat the oven to 350oF.
• Brush the insides of 8 mini-or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess (skip this step if using a large cast iron pan).
• Whisk or stir the flour, baking powder, and salt together just to blend; reserve.
• In a separate bowl, stir the vanilla into the creme fraiche and set aside until needed.
• Melt the 1/2 stick of butter in a heavy skillet (or use the cast iron pan).
• Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
• Stir in the pecans to coat with the caramel and turn off the heat.
• Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets- step unnecessary if using a large cast iron pan (cooked sugar cools rapidly).
• Arrange the rhubarb in circles over the sugar, and set aside while you make the batter.
• Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
• The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
• Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
• Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche.
• You'll end up with a thick batter.
• Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter.
• Put the pans on a jelly-roll pan and bake for 20 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain).
• As soon as the cakes are removed from the oven, turn them out of their pans onto a rack.
• Storing the Cake- The cakes can be kept wrapped in plastic at room temperature overnight.

GARLIC BUTTON MUSHROOMS WITH BREADCRUMBS

Steps:

• Heat the oil and butter in a balti pan/wok/cast iron frying pan.
• Add the spring onions and garlic, and stir-fry over a medium heat for 1 - 2 minutes.
• Add the whole button mushrooms, and fry over a high heat for 4 - 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.
• Stir in the breadcrumbs, parsley, lemon juice and seasoning.
• Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.