I'm not a big fan of sweet desserts. Given the option, I'd choose another helping of mashed potatoes over death by chocolate. But every now and then I want something sweet. A few weeks ago, it was pineapple upside down cake.
I ran to the store and picked up a box of pineapple upside down cake, a jar of maraschino cherries, and a can of pineapple rings -- then got to work. Much to my dismay, I hadn't noticed that the mix called for a box of vanilla pudding and that's not something I have in my pantry!
Thank goodness for Google. I started reviewing posts on substitution options - several of which said there is no substitution for pudding mix but I did NOT want to go back to the store so I kept at it. Finally, I hit on a post that sounded reasonable.
For the pudding mix, I substituted:
2/3 cup powdered sugar
1 egg yolk
1 teaspoon vanilla
It was without a doubt, the BEST pineapple upside down cake ever. I will use that substitution any time a recipe calls for pudding mix.
The abundance of summer veggies has me racing for creative uses before they go bad. These muffins were inspired by the mountain of zucchini and yellow squash in the CSA basket today.
Fruit/veggie mix:
In a medium bowl, shred one medium zucchini and one medium yellow squash. Add a handful of shredded carrots. Toss in 1/3 can crushed pineapple, one peach, some golden raisins, and dried cranberries.
Wet ingredients:
In a large bowl combine a stick of butter, 1/4 cup veg oil, 3 eggs, 1/2 cup granulated sugar, and 1/4 cup brown sugar. Beat well.
Dry ingredients:
In a medium bowl, combine 3 cups flour, 3/4 T baking powder, 3/4 T baking soda, 1 t salt.
Add dry ingredients to wet ingredients a little at a time.
Fold in fruit/veggie mix.
Pour into greased or lined muffin tins and/or loaf pans. I made 12 muffins and 1 loaf from this.
