Larry and I both made some zucchini chips with our dehydrators. We used our KitchenAid mixer/slicer to slice them. After slicing them we put them on the trays and sprinkled salt on them. We also made summer squash chips and they tasteless.
Joining Two Kitchens
Take One - Watermelon Pickles
August 12 2009
Larry and I did the brine mix together. I was not home the next night to make the pickles with him:(. So Larry had to do it on his own. I made mine the next morning, it was not as fun cooking it on my own. I do think they turned out alright though.
Yield: 2 pints
In a large bowl, stir the water and salt together. Add the watermelon and let stand overnight.
Drain the watermelon, rinse, and drain again. In a large saucepan, combine the vinegar, sugar, cinnamon stick, ginger, and lemon juice. Bring to a boil and add the watermelon. Return to a boil and simmer for 20 minutes. Remove the cinnamon stick. Loosely pack the watermelon into jars. Return the syrup to a boil and boil for 30 minutes. Pour over the fruit in the jars and seal. Process in a boiling-water bath for 15 minutes.
| BREAD AND BUTTER ZUCCHINI PICKLES | |
16 c. sliced fresh zucchini 4 c. thinly sliced onions 1/2 c. pickling salt (not iodized) 4 c. white vinegar 2 c. sugar 4 tbsp. mustard seed 2 tbsp. celery seed 2 tsp. ground turmeric Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar and spices. Bring to a boil. Add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution leaving 1/2 inch space at the top. Adjust caps and process in a boiling water bath 15 minutes. | |
Mrs. Sigg's Snickerdoodles |
 |
Submitted By: Beth Sigworth Photo By: Allrecipes
|
1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour | 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon |
| 1. | Preheat oven to 400 degrees F (200 degrees C). |
| 2. | Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. |
| 3. | Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. |
| 4. | Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. |
Mini Zucchini Bread |
 |
Submitted By: Ruth Lear
|
2 eggs 3/4 cup sugar 1/2 cup vegetable oil 1 1/2 teaspoons molasses 1 1/2 teaspoons vanilla extract 1 cup shredded zucchini | 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/2 cup chopped pecans |
| 1. | In a mixing bowl, beat the eggs, sugar, oil, molasses and vanilla. Add zucchini; mix well. Combine the flour, baking soda, salt, cinnamon and baking powder; stir into zucchini mixture just until moistened. Stir in nuts. |
| 2. | Transfer to two greased and floured 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack. |
| ZUCCHINI JAM | |
3 c. grated zucchini (peel zucchini first) 1/2 c. lemon juice Cook the above ingredients together for 15 minutes, stirring often. Then add: 3 c. sugar 1 box Jello, any flavor (raspberry is good) 1 box fruit pectin Continue cooking, stirring often, until jam reaches a hard rolling boil. Continue to cook for 10 minutes longer. Put into jars, no paraffin is needed and don't refrigerate after jar is opened as it will thicken more. Makes 5 jars. | |
