Pickled Bread-and-butter Zucchini
Ingredients & Directions 16 c Fresh zucchini, sliced 4 c Onions, thinly sliced 1/2 c Canning or pickling salt 4 c White vinegar (5%) 2 c Sugar 4 tb Mustard seed 2 tb Celery seed 2 ts Ground turmeric Yield: About 8 to 9 pints Procedure: 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 and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see “Low-Temperature Pasteurization Treatment”.) Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 – 1,000 ft: 10 min. 1,001 – 6,000 ft: 15 min. Above 6,000 ft: 20 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal- Yields 8 Pints
Queen Elizabeth Cake (mrs's Lyons)
Ingredients & Directions 1 c Sugar 1/4 c Butter 1 Beaten egg 1 1/2 c Sifted flour 1/2 ts Salt 1 ts Vanilla 1/2 c Nuts 1 c Chopped dates 1 ts Soda 1 c Boiling water Pour the water over the dates and soda. Let sit while mixing the other ingredients then add the date mixture. Pour into prepared 8 ” pan and bake in 350 oven 35 min. ICING: 5 tblsp. brown sugar, 5 tblsp. cream, 2 tblsp. butter. Put in saucepan and bring to boil and boil 3 min, remove from heat and cool. I thicken this with icing sugar to spread. From Yields 8 Servings
Oregon Hazelnut Saffron Bread
Ingredients & Directions 1/2 c Water 1/4 ts Saffron threads 1 1/2 tb Dry yeast 2 tb Granulated sugar 1 c Melted butter 1 1/2 ts Salt 4 c All-purpose flour 3/4 c Finely chopped oregon -hazelnuts 4 Eggs 1 Egg yolk; mixed with 1/4 cup ; light cream Bring water to a boil and pour over saffron threads. Allow to cool to 105; combine with yeast and sugar. Let set 15 minutes. Mix melted butter, salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth. Place in buttered bowl, turn, cover and set in draft-free place to rise until doubled, about 1 to 1-1/2 hours. Punch down and shape into 2 loaves. This can be braided as well. Brush each loaf with the egg yolk wash, let rise until doubled, about 1 hour. Bake at 400 for 30 minutes, until deep golden brown. Cool. Recipes Yields 2 servings
Fudge
Ingredients & Directions 3 c Sugar 1/2 c Milk 1/4 c Cocoa powder 1 ts Vanilla If I remember the recipe, it’s basically sugar, milk, and cocoa powder. Stir over low heat until everything dissolves, then allow to cook slowly with minimal heat until it reaches the soft-ball stage (when a bit is dropped in cold water, it makes a soft, slightly chewy, ball). Allow to cool a bit, then quickly add vanilla (or vanilla with some other complementary flavor; cherry works well), and beat rapidly and quickly turn onto a buttered plate. Warning: it gets stiff *FAST* when you add the vanilla and beat. Once it starts to thicken up, get it out of the pan as quickly as possible. Allow to cool, cut into small pieces, and distribute to friends before you get sick of it. Oh yes, do this on a bright, sunny, high-pressure low-humidity day only. Otherwise it will crystallize wrong and come out grainy. * From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers! Yields 1 Servings
Mom Pierce's Potato Soup
Ingredients & Directions 3-4 large white potatoes 1 large leek 1 small white onion 1-2 cloves fresh garlic 1 small bunch scallions (optional) 1 cup fresh parsley 1 cup soy milk 42 oz. vegetable broth vegetable oil other spices to taste Saute leek, onion, garlic, scallions in small pan in vegetable oil until lightly browned but still crisp. Mix all ingredients in large pot and simmer for 20-30 minutes, until desired consistency is reached. Potatoes should be cooked through and soft, parsley still crisp. Optional: blend in food processor until smooth. Serve hot. Very filling, great on a cold winter day. Also good with a little shredded swiss on top (or suitable vegan substitute). Hope you like it! Yields 1 Servings
Caramel Brown Sugar Pie
Ingredients & Directions 2 Recipes Lu Lens Beginners -Pie Crust 1/4 c Butter,; at room temperature 6 tb All-purpose flour 1/2 c Heavy cream 2 c Firmly packed brown sugar 2 Eggs,; lightly beaten 2 ts Vanilla extract 1 c Fresh or frozen and -defrosted berries or p; -for garnis Preheat the oven to 375 degrees. Line an 8-inch pie pan with half of the pie dough. Roll out the remaining dough or crust into a round to top the pie. Stir the butter with the flour in a heavy saucepan over low heat to make a smooth paste. Whisk in the cream and sugar. Bring to the boil, reduce the heat, and simmer the filling until it thickens, about 3 minutes, whisking constantly. Add a small portion of the warm liquid to the eggs, then stir them into the pan. Stir in the vanilla. Strain the filling into the lined pie pan. Top with the round of pie dough and crimp the edge decoratively to seal. Cut 4 to 5 slits in the top to allow steam to escape. Bake until the crust is nicely browned and the filling is set, 45 minutes to 1 hour. Serve with the fresh berries or peaches. Yield: 1 8-inch pie Yields 1 Servings
Mom Bess's Boiled Raisin Cake
Ingredients & Directions 1 c Raisins 1 ts Cloves 2 c Water 1 ts Nutmeg 1 c Sugar 1 c Water raisins were boiled in 1/2 c Butter 1 ts Soda 3 tb Molasses 2 1/2 c Flour 1 ts Cinnamon (only directions given) Boil the 1 Cup raisins for 20 minutes in the 2 Cups water. Yields 1 cake
