Marlow’s Recipes of the Month
Smoked Salmon Dip
- 8 oz smoked salmon
- 3 oz cream cheese
- 3 Tbs sour cream
- 1 tsp Sriracha HOT Thai Chile Sauce
- 2 slices canned jalapeno peppers
- Blend all ingredients together and serve with your favorite crackers.
Chocolate Zucchini Sheet Cake
Sometimes in the late summer in our area we have to lock our car doors when we visit some neighborhoods as local gardeners have a tendency to unload unwanted, excess zucchini anywhere they can. If they had this recipe, it just wouldn’t happen. Zucchini would become much more of a prized veggie…
Cake:
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 cups shredded fresh zucchini
- 1 tablespoon vanilla extract
Frosting:
- 1/2 cup butter or margarine
- 1/4 cup baking cocoa
- 6 tablespoons evaporated milk
- 1 pound (4 cups) confectioners’ sugar
- 1 tablespoon vanilla extract
In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack. Yield: 20 servings.
