Zucchini Marmalade

Posted on Saturday, July 26, 2008 at 02:01

Zucchini Marmalade

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Another great recipe from my cookbook.. Note I haven't made this yet but sounds so good..

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

6 cups trimmed and sliced small zucchini

1 can (13 1/2 ounces) crushed pineapple drained.

1 teaspoon grated lemon zest + juice of 2 lemons about 6 tablespoons.

1 package 1 3/4 ounces powdered fruit pectin

5 cups sugar

2 tablespoons crystallized ginger

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1~In a large saucepan,combine the zucchini,pineapple,lemon zest and lemon juice.Bring to a boil.Reduce heat and simmer uncovered for 15 minutes,until the zucchini is tender but not mushy.

2~Stir in the pectin.Bring to a boil stir in the sugar and ginger.Bring to a rolling boil.Stirring constantly,continue boiling for 1 minute.

3~Remove the marmalade from the heat.Skim off any foam. Ladle into clean,hot half pint jars,leaving 1/4 inch of headroom.Using a plastic or wooden spatula,remove air bubbles. Wipe the rim with a clean cloth and seal.

4~Process in a boiling-water bath according to the directions for 5 minutes at altitudes up to 1,000 feet,10 minutes at 1,001 to 6000 feet and 15 minutes above 6,000 feet.

5~Let cool undisturbed for 12 hours. Label and store in a cool dry place.

Makes 5 half-pints jars

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Form our kitchen to yours..

~~~~~~~~~~~~~~~~~~~~~~~~~

Enjoy!

Zucchini-Bran Squares (Recipe)

Posted on Friday, July 25, 2008 at 04:08

Another recipe from the classic zucchini cookbook.. Note I haven't tried these recipes yet but will soon..I might do these this weekend..

From our kitchen to yours

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Zucchini-Bran Squares

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3/4 cup (1 1/2sticks)butter,melted and cooled

3/4 cup egg substitute

1/3 cup skim milk

3/4 cup bran cereal

1/2 cup raisins

1 3/4 cups unbleached all purpose flour

1 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 1/2 cups grated zucchini

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1~preheat the oven to 350F.Grease an 8 inch square baking dish or coat with nonstick cooking spray

2~combine the butter,egg substitute,milk,cereal,and raisins in a large mixing bowl.Set aside for 5 minutes.

3~In a small mixing bowl,combine the flour,sugar,baking powder,cinnamon,and baking soda. Mix well.

4~Squeeze the zucchini to remove any excess moisture.Stir the zucchini into the cereal mixture and stir to combine. Spread the batter in the prepared baking dish.

5~Bake the squares for 55-60 minutes,until a tester inserted in the center comes out clean.

6~On a wire rack,cool the squares in the pan. Serve warm or completely cool.

Serves 9

Enjoy!

Freezer bread and butter zucchini chips

Posted on Thursday, July 24, 2008 at 11:54

Another recipe from the classic zucchini cookbook.. Note I haven't tried these recipes yet but will soon..I might do these this weekend..

From our kitchen to yours.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Freezer Bread and Butter zucchini chips

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

4 cups thinly sliced zucchini

1 onion thinly sliced

1 1/2 teaspoon salt

1 1/4 cups distilled white vinegar

1/2 cup sugar

1 teaspoon ground turmic

1/2 teaspoon celery seed

1/4 teaspoon black pepper

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1~Combine the zucchini,onion,and salt in a large bowl.Toss to mix and set aside for at 2 hours.Drain but do not rinse.

2~In a nonreactive saucepan,combine the vinegar,sugar,turmeric,celery seed, and black pepper.Heat just enough to dissolve the sugar.Pour over the zucchini mixture . Toss to mix.

3~Pack the zucchini and brine into freezer containers,leaving about 1 inch of headroom.Label for up to 6 months.

4~Defrost in the refrigerator for at least 8 hours before serving..

Makes about 4 cups..

~~~~~~~~~~~~~~~~~~~~~~~~~

Please note!!!!!  Slice Zucchini as thin as possible A food processor or mandoline yields the best results..

This can also be used to make freezer pickles.. 

Enjoy!

~~~~~~~~

Sister Brenda

Zucchini pancakes Recipe..

Posted on Thursday, July 24, 2008 at 11:27

I know its that time of year where we all have zucchini ..I've had a few folks ask for recipes and I got thinking..I have a  cookbook its name is The Classic Zucchini Cookbook..By Nancy C Ralston, Marynor Jordan,Andrea Chesman..

My plans is to start listing recipes here to share..Now I haven't made any of these myself ..But I plan too..I will share a recipe now ..And plan to do more tomorrow.. Enjoy..

From our kitchen to yours..

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Zucchini Pancakes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2 medium sized zucchini grated

1/2 teaspoon salt

2 eggs lightly beaten

1 1/2 cups milk or more as needed

2 tablespoon canola oil

2 cups pancake mix

1-2 teaspoon butter

use maple syrup for serving optional

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1~ Comine the zucchini and salt in a colander. Toss to mix and set aside to drain for 30 minutes.

2~In a medium sized mixing bowl combine the eggs,milk and oil . Beat well,stir in the pancake mix and set aside torest for 30 minutes.

3~Squeeze the zucchini to eliminate any excess moisture.Fold the zucchini into the pancake mixture. If neccessary add a little more milk to think the batter.

4~Preheat a griddle or large skillet over medium -low heat.Pre-heat the oven to 200F.

5~On the griddle melt a teaspoon or two of butter.When the foam subsides,ladle the batter onto the griddle.Adjust the heat as needed so that the pancakes brown on the bottom in 2-4 minutes.Flip the cakes and cook on the second side for 1-2 minutes.Place on an ovenproof plate and keep warm in the oven while you use the remaining batter to make more pancakes. Continue until all the batter is used.

6~serve hot with maple syrup if usings

Serves 4-6

Variation:To make savory zucchini pancakes. Add 1/4 cup freshly grated parmesan cheese to the batter and proceed as above.

Enjoy!

Zucchini Recipe ( Creamy Mustard zucchini slaw)

Posted on Wednesday, July 23, 2008 at 05:37

I know its that time of year where we all have zucchini ..I've had a few folks ask for recipes and I got thinking..I have a  cookbook its name is The Classic Zucchini Cookbook..By Nancy C Ralston, Marynor Jordan,Andrea Chesman..

My plans is to start listing recipes here to share..Now I haven't made any of these myself ..But I plan too..I will share a recipe now ..And plan to do more tomorrow.. Enjoy..

From our kitchen to yours..

Creamy Mustard Zucchini Slaw

2 medium-size zucchini

2 carrots grated

pinch of salt

4 tablespoons mayonnaise

1 tablespoon brine( liquid) from dill pickles

1/2 cup toasted sunflower seeds

freshly ground black pepper.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1~In a colander,combine the zucchini and carrots with 1teaspoon salt.Mix well. Set aside to drain for about 30 minutes.

2~Squeeeze out as much moisture as possible from the vegetables.Transfer to a medium sized mixing bowl.

3~Combine the mayonnaise,brine, and mustard in a small bowl.Blend well.

4~ Add the mayonnaise mixture to the vegetables.Mix in the sunflower seeds. Taste and add plenty of pepper. It probably won't need additional salt.

5~Let stand for about 30 minutes before serving or refrigerate for up to 4 hours and mix well before serving.

Serves 4

The sunflower seeds add the crunch the grated zucchini lacks. This slaw is particularly good on sandwiches..