Indian Summer Bake Recipes

INDIAN SUMMER BAKE

Steps:

• Preheat oven to 375o. Lightly grease a 9x13 shallow baking pan with one T. olive oil.
• Cut the vegetables into very thin slices crosswise. Coarsely chop the garlic.
• Lay sliced potatoes along the bottom of the pan, overlapping the slices by half. Drizzle w/ 1 T. olive oil and sprinkle with salt and pepper.
• Cover the potatoes with the zucchini. Drizzle with another T. of olive oil. Sprinkle with salt, pepper, garlic, 1/4 C parsley and the lemon zest.
• Next, cover the zucchini with the sliced tomatoes, the remaining T. of olive oil, pepper and the remaining parsley.
• Bake for 50 minute to 1 hr., or until the potatoes are tender when pierced with a knife. Serve hot or at room temperature.

INDIAN SUMMER CAKES

Steps:

• Heat oven to 350°F. Spray 6-count nonstick muffin top pan with cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
• Divide batter evenly among 3 medium bowls. Stir melted chocolate into 1 bowl. Stir yellow food color into second bowl. Stir orange food color into third bowl. Starting with chocolate batter, dollop 1 tablespoon of each color batter into each muffin top cup. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
• Bake 10 to 12 minutes or until golden brown around edges. Cool 5 minutes; remove from pan to cooling rack. Cool completely. Repeat with remaining batter to make additional 12 muffin tops.