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Centennial Cookbook

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By Marc Samson
On September 29, 2011

There is still time to submit recipes for the Centennial Cookbook!

Lyndon, still in its 100 years, is going to continue its celebration by giving back to its community through the Centennial Cookbook.

Originally, the deadline for recipes was today, but "the Committee… has agreed to extend the deadline by one more week, to Friday, Oct. 7," said Belinda Plymak in an email.

The Centennial Cookbook committee consists of Elaine Fournier, Deborah Hughes, Lisa MacDowell, Daisy McCoy, Belinda Plymak and Tracy Sherbook, as a part of the Faculty and Staff Fun committee initiative.

The Centennial Cookbook should be ready by the holidays, with Harry Mueller's Print for Design class working on the design and file preparations that need to be made. Also on board, Gabrielle Benzie, who helped designed the Centennial Cookbook Poster.

The book will be sold in various locations throughout the campus.

Here is a Recipe submitted by Jenny Harris, Class of '79:

My friend June's Chocolate Zucchini Cake


1/4 c butter

1/2 c vegetable oil (I use olive oil)

1 3/4 c sugar

2 eggs

1 t vanilla (I use 2)

1/2 c sour milk (I make it by adding a bit of lemon juice to milk and letting it sit for a few minutes)

2 1/2 c flour

1/2 t baking powder

1T baking soda

1/2 t cinnamon

1/2 t cloves

4 T baking cocoa

2 c grated unpeeled Zucchini

1/2 c chocolate chips


Mix first 3 ingredients together, then add eggs and mix together.  (If you use a mixer don't over beat). Mix dry ingredients into a bowl or sifter and add alternately with the sour milk.  Then add Zucchini and chocolate chips.  Bake in a well greased and floured Bundt pan or a 13' X 9" pan (or cupcakes).   Bake in a preheated oven at 325 degrees for 40 – 45 minutes.  Test with a match stick; it is done when it comes out clean.  Of course with this cake you could poke a chocolate chip when you're testing so look at your test stick carefully.  After you take it out of the oven let it cool for 15 or 20 minutes and then tip it upside down on a cooling rack.  This cake comes out very well in a Bundt pan!  You can frost it but it doesn't need it!  

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