Zucchini Cake

I think I've made this cake a hundred times and it comes out perfect every time. It is delish!!!

Zucchini Cake

2 cups flour

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 1/2 cups oil

2 cups sugar

4 eggs

2 cups grated zucchini (can also substitute carrots)

1 tsp vanilla extract

• In a medium bowl, sift together dry ingredients. Set aside.
• Combine oil and sugar in large mixing bowl. Beat thoroughly with an electric mixer. Add eggs one at a time, beat well after each addition.
• Add sifted dry ingredients to egg mixture and beat thoroughly. Add remaining ingredients.
• Spread batter evenly into well greased and floured 9" x 13" pan. Bake in a 350 degree oven for 1 hour or until cake tests done. Cool in pan for 5-10 minutes. Turn onto cake rack.  Cool completely. Dust with confectioners sugar, if desired. (Actually I just leave mine right in the 9 x 13 and when ready to serve I cut each individual piece and dust with sugar.)

Carrot Cake Jam

This is so good and you don't have to have a garden or go to a farmer's market for the ingredients. If you are a beginning canner, this just may get you hooked!

Carrot Cake Jam

Makes about six 7 - 8 ounce jars

1 ½ cups finely grated peeled carrots
1 ½ chopped, cored and peeled pears
1 ¾ canned pineapple, including juice
3 tbsp lemon juice
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
1 package (1.75 oz) powdered fruit pectin
6 ½ cups granulated sugar

• Prepare canner, jars, and lids. (See a canning manual for more info if you are new to canning.)
• In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin, until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim off foam.
• Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Remember to label the jars.

Homemade Pancake Syrup and Pancake Mix

 

 Baskets by Rose

 

Pancake Syrup

12 cups berries (strawberries, blueberries, blackberries, etc)  Use one kind or mix them up.

5 to 7 cups sugar

Wash all fruit, place in a pan, mash well (potato masher works well).

On low heat start to cook down, when the juices start to flow start adding the sugar. After you add the 5 cups check to see how sweet it is, if you use the full 7 cups it will also be a little more thicker.

Cook to it starts to boil, and the sugar dissolves.

Remove from heat and let cool.

Place in a blender, or run though a food mill.  A food mill will leave you with juice, the blender will give you some pieces of fruit.  I like a little fruit in mine, but this is up to you.

While the syrup is cooling down, get your jars and lids ready.

Return the blended juice to your pot and heat to boiling again.

Fill each jar to about a 1/2" from the top.

Water bath 1/2 pints 10 minutes, pints 15 minutes.  Remove from canner, and listen to your lids pop.

There are great web site with basic canning directions if this is new to you.

Pancake Mix

12 cups flour

3/4 cup sugar

4 cups powder milk

2 tablespoons salt

3/4 cup baking powder

Mix together, and place in a tightly sealed container.

To make pancakes use

1 1/2 cups of the above mix

1 egg beaten

1 cup water

2 tablespoon salad oil

Mix well, cook on a hot grill, serve hot with butter, and your homemade syrup.

Strawberry Shortcake

Ingredients:

4 cups sliced fresh strawberries

1/4 cup sugar

Vegetable cooking spray

1/4 cup margarine, softened

1/3 cup sugar

1 large egg, separated

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup skim milk

1/2 teaspoon vanilla extract

1 egg white

2 tablespoons sugar

1 1/2 cups thawed, reduced-calorie frozen whipped topping

Garnish: Strawberry fan

• Combine strawberries and 1/4 cup sugar; cover and refrigerate 2 to 3 hours, stirring occasionally.
• Coat a 9-inch round cakepan with vegetable cooking spray; dust with flour, and set prepared pan aside.
• Beat margarine at medium speed with an electric mixer until soft, gradually add 1/3 cup sugar, beating well. Add egg yolk, beating just until blended. Combine flour, baking powder, and salt in a small bowl; add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
• Beat egg whites until foamy. Gradually add  2 tablespoons sugar, one at a time, beating until stiff peaks form. Stir about 1/2 cup beaten egg whites into batter; fold in remaining egg whites. Spoon batter into prepared pan. Bake at 350 degrees for 30 minutes or until a wood pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes. Remove cake from pan; let cool completely on a wire rack.
• Slice shortcake in half horizontally. Place bottom half, cut side up, on a serving plate. Drain strawberries, reserving juice, and drizzle half of juice over bottom layer. Set aside 1 tablespoon whipped topping, spread 3/4 cup whipped topping over cake layer, and arrange half of strawberries over topping. Top with remaining cake layer, cut side down, and repeat procedure. Dollop with reserved 1 tablespoon whipped topping; garnish with strawberry fan.

Company Corned Beef

Company Corned Beef from

Farm Journal's Country Cookbook

4 to 5 lbs corned beef

5 bay leaves

4 peppersorns

2 sprigs parsley

1 branch celery, cut in chunks

1 small onion, sliced

Whole cloves

2 tblsp. butter or margarine

1 tblsp. prepared mustard

1/3 c.brown sugar, firmly packed

1/3 cup ketchup

3 tablsp. vinegar

3 tablsp. water

Wash corned beef thoroughly to remove brine.  Place in a large kettle and cover with cold water.  Add bay leaves, peppercorns, parsley, celery, and onion.  Cover and simmer 3 to 3 3/4 hours, or until tender.

Remove hot beef to shallow baking dish.  Insert whole cloves in it to decorate and season.

Melt butter, add remaining ingredients and mix thoroughly.  Cook over medium heat until ingredients are well blended.

Pour sauce over corned beef and bake at 350 for 15 minutes.  Serve with homemade bread, and boiled cabbage, potatoes, and carrots.  Enjoy!

Submitted by: Rose Clawson of Baskets by Rose

Perfect Cream Scones

Ingredients:

3 cups flour **(I use naturally white whole wheat)
1/2 cup sugar
2 Tbsp. baking powder
1/2 tsp. salt
2 cups heavy whipping cream
pinch of cinnamon

Directions:

• Sift flour, sugar, baking powder & salt together in a large mixing bowl. Make a well in the center of the flour and slowly add the cream stirring by hand just until the batter is evenly moistened.
• Place dough on a cookie sheet and pat out into a circle. Cut into 6-8 triangular pieces.

Bake at 350 degrees for 30 minutes.

Variation: Add Dried Cherries or Cranberries

~ Recipe by Heidi Dunbar of Heidi's Designs 2

Onion Patties

3/4 Cup Flour                               
1 Tablespoon Sugar
1 Tablespoon Cornmeal           
2 Teaspoons Baking Powder
2 Teaspoons Salt  (or less)      
3/4 Cup Milk
2 1/2 Cups finely Chopped Onion

Mix dry ingredients together, then add milk.  Batter should be fairly thick. Add onions and mix thoroughly. 

Drop by tablespoonful into 1/2" of oil in skillet. (I personally use a tad less than the directions state.) Flatten slightly as you turn them.  Brown on both sides. Drain on a paper towel lined plate.

My husband loves these Onion Patties.  They are great to serve as a side with any meat etc.

Enjoy!
Susan