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FareShare Gazette Recipes-- August 2000 - U's
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* Exported from MasterCook * Upside-Down Gingerbread with Zucchini Recipe By :The Zucchini Cookbook by Paula Simmons; 1974 ed. Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup margarine 3/4 cup firmly packed brown sugar 1 1/2 cups diced zucchini 1 cup shredded coconut meat -- unsweetened **Gingerbread Batter** 1/3 cup vegetable oil 1 egg 1/2 cup molasses 1/2 cup honey 1 cup buttermilk or sour milk 2 1/2 cups flour -- unsifted 2 teaspoons ground ginger 1/2 teaspoon cinnamon 1 3/4 teaspoons baking soda 1/2 teaspoon salt 1/2 cup finely diced zucchini Preheat oven to 350F. Grease sides of a 9- x 13- x 2-inch pan or two 8- x 8-inch pans. Melt margarine in the bottom of the pan. Spread the brown sugar evenly over the margarine. Mix the 1 1/2 cups zucchini and the coconut together. Distribute evenly over the brown sugar and pat down gently with your hands. Gingerbread batter: Mix together the oil, egg, molasses and honey; beat. Add the sour milk and beat. Add the dry ingredients and beat well. Stir in the 1/2 cup of zucchini. Pour the batter over the zucchini/coconut layer and spread carefully. Bake at 350F for approximately 25 to 35 minutes or until it tests done. Turn out on a serving platter while hot (or you will leave the topping behind). This is a moist cake with a frosting-like topping. From The Zucchini Cookbook by Paula Simmons; 1974 edition; ISBN 0-914718-10-X MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 11 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 10g Total Fat; (32% calories from fat); 3g Protein; 43g Carbohydrate; 12mg Cholesterol; 267mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates |
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