I don't feel like shopping or baking, but I had to share this recipe without making it first. I got it Here.
For some reason in the past, I used my coffee bean grinder, the kind with a stainless steel cup with blades, to grind rice, oats, and other things. Coffee beans have never been ground in it. Besides, no odor is ever left behind.
Oh, I was trying my hand at making cream of rice, something I love. When I took the top off, there was a cloud of rice particles. It turns out that brown rice can be ground to almost flour consistency. Maybe a few more minutes of grinding would make it all into flour. I can try. Then, I can use that instead of the all purpose flour in this recipe. I will substitute something for the butter, too.
Okay, you want me to try this recipe first? Tough! I told exbf not to come on Friday. That is how sick I feel. Plus, I spent my birthday in bed. However, I wanted to get this out to you so that anyone with a zucchini glut now and out of ideas could try it out. Her blog stated they used or will use winter squash for the same recipe.
Zucchini CobblerYour turn
5 cups zucchini – peeled, seeded & chopped½ cup fresh lemon juice¾ cup white sugar1 teaspoon ground cinnamon½ teaspoon ground nutmegCrust:4 cups all-purpose flour1 ½ cups white sugar1 ½ cups butter, chilled1 teaspoon ground cinnamonDirections:1. Preheat oven to 375 degrees F. Coat a 9x13 inch baking dish with cooking spray.2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in ¾ cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.3. In a large mixing bowl, combine flour and 1 ½ cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir ½ cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.
Has anyone tried this Zucchini Cobbler?