|Healthy Jewish Cooking|
|by Steven Raichlen|
Just in time for the High Holy Days, the bestselling maestro of low-fat cooking makes the cuisine that gave us chicken soup healthier than everJew...
1 - 10 of 13 for zucchini desserts
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Cook together sliced zucchini, sugar, lemon ... filling. Bake at 375 degrees for 35 minutes; cool. Cut into squares. (It looks and tastes like apple dessert.)
Cream butter, oil ... mixture. Stir in zucchini by hand. Spread ... cooking is needed, leave in oven 5 minutes more. Cut into 2" or 4" squares as desired.
Place prepared zucchini and apple in ... remaining ingredients and sprinkle over juice and "fruit" mixture. Bake at 350 degrees until it bubbles in the center.
Preheat oven to ... loaf pans. Mix zucchini, sugar, vanilla, ... comes out clean. Cool completely before spreading cream cheese frosting. (Bethlehem-Calvary)
Cream butter, oil, ... mixture. Stir in zucchini by hand. Spread ... the oven if more time is needed, leave in oven 5 minutes. Cut in 2 to 4 inch squares.
Cook together until ... in hot cooked zucchini mix. Add 1 ... of zucchini filling. Bake at 375 degrees for 35 minutes. Cool. Cut into squares and serve.
Cream butter, oil ... mixture. Stir in zucchini by hand. Spread ... cooking is needed, leave in oven 5 minutes. Cut into 2 or 4 inch squares as desired.
Bring to a boil. Add squash and boil 10 minutes. Hot pack in pints.
Tastes like apple. Blend like for pie crust. Press 1/2 of the mixture into 9"x13" pan. Bake for 10 minutes at 350 degrees. Cook filling until tender. ...
In salad bowl, ... onion, cauliflowerets and zucchini. Spread horseradish ... Worcestershire and hot pepper sauce. Fold in whipped topping. Serves 8 to 12.
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