Sunday, October 28, 2012

Zucchini Cake without frosting!

This is one of my very favorite ways to eat zucchini!

Zucchini Cake

1/2 C. butter
1 3/4 C. sugar
1 tsp. vanilla
2 eggs
1/2 C. oil
1/2 C. buttermilk
2 C. grated zucchini
2 1/2 C. flour
4 Tbsp. cocoa
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. baking powder
Combine wet ingredients.  Add dry ingredients.  Pour into a greased 13X9 inch pan.  Mix together, 1/2 C. chopped nuts, 1/2 C. chocolate chips, and 1/2 C. brown sugar and sprinkle over the top.  Bake at 325* for 40 minutes.  No frosting needed!

Pizza Crust

Here is my all time favorite pizza crust recipe as per request.

Pizza Crust

1 1/2 C. warm water
1/4 C. sugar
4 1/2 Tbsp. yeast
Combine and let stand 5 minutes

In mixer, combine:
2 1/2 C. warm water
2 tsp. salt
1 tsp. oregano
1 tsp. garlic powder
6 Tbsp. butter
10-12 C. flour
Add the yeast after about half of the flour.  Knead in mixer for 10 minutes.  Let rise till double in refrigerator. Break off about two cups of dough and roll into desired shape, top with sauce and toppings.  Bake at 400* for 20 minutes.  Makes about 5 pizzas.

My favorite bottled salsa

My parents grow the best tomatoes!  They were kind enough to share some of them with me this year.  I bottled them and made salsa.  This is my favorite salsa recipe.


30-40 peeled tomatoes
6 green bell peppers and 2 red
6 jalapeno peppers
6 yellow peppers
5 medium onions
 Chop finely or use a food processor.
2 Tblsp. pepper
4 cloves of garlic
1 can tomato soup
2 cans of tomato sauce
1 can tomato paste
1 1/2 C. vinegar
1/2 C. salt
1/4 C. sugar
2 tsp. paprika

Simmer all day or until desired thickness is reached.  Pour into sterilized jars and adjust two-piece lids.  Place them in a boiling water bath for 15 minutes (pints).  Let cool for 24 hours.
Sometimes, I add some chili powder if I so desire. \

Pumpkin Muffins

These muffins are divine!  I love how moist and hearty they are. They breach the level of heavenly when you smother them in raspberry jam!

Pumpkin Muffins

2 1/4 C. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 C. canned pumpkin
1 C. sugar
1/2 C. milk
2 eggs
1/4 C. oil

Combine pumpkin, sugar, milk, eggs, and oil.  Sift dry ingredients.  Stir them together until smooth.  Makes 12 large muffins.  Bake at 400* for 20 minutes.

Peach Crisp and Pie in one

Peach Crisp/Pie

1 C. shortening
3/4 tsp. salt
2 C. flour
1/4 C. ice water

Combine shortening, salt, and flour.  Add ice water.  Mix until just sticks together.  Shape into two balls and roll to form two 12 inch circles.  Place one in a pie tin.


3/4 C. brown sugar
1/2 C. flour
1/2 C. butter
3/4 C. rolled oats

Combine all ingredients.  Peel, slice, and place 8 peaches in crust.  Spread the brown sugar mixture over the peaches.  Place top crust over the brown sugar mixture.  Trim and form the edges.

Bake at 350* for 45 minutes.



1 1/2 C. sugar
1 C. butter
2 eggs
2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Combine first three ingredients then add dry ingredients.  Form into one inch balls and roll in a mixture of cinnamon and sugar.  Bake at 350* for 10 minutes.

The snickerdoodles are the flat ones on the bottom of the picture. 

Snickerdoodles are fun!  My 15 year old son makes them the best!  I have found through trial and error that some butters are better than others for baking with.  These cookies definitely need a good butter or they will be flat like mine!  I have made them before and they are puffy!  Butter is the key.  

Apple cake in a Jar!!

I love carrot pudding at Christmastime!  It is moist and delicious.  A couple of years ago, I stumbled across this recipe for apple cake in a jar.  It resembles carrot pudding in consistency and is so delicious!  The first time I made these moist little cakes, they didn't last but a few months.  This time, I made several batches and am hoping they last through the winter!  They are fairly easy.  The only recommendation I have is to grease and flour your jars instead of using a non-stick spray.

Bottled Apple Cake

2/3 C. soft butter
2 2/3 C. sugar
4 eggs 
2/3 C. water
3 1/2 C. grated apples
2/3 C. raisins (optional)
2/3 C. nuts (optional)

Combine above ingredients and add:
3 C. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

Make sure to use wide mouth pint jars!!  Grease and flour 7 or 8 pints.  Fill 2/3 full.  Bake in preheated oven at 325* for 45 minutes.  Remove from oven, wipe rims, and place a lid that has been heated (according to directions on package) on each jar.  Tighten rings.  Place on towel and listen for the harmonious popping sounds emitted.  Leave them for 24 hours before putting them away.  If one fails to seal, indulge!

I think they would be perfect heated with warm lemon or rum sauce drizzled over them!