Friday, September 26, 2014

Pumkin Butter ~ By Victoria

Nothing says fall like pumpkin butter!  You could use pumpkin butter on biscuits, rolls, toast, scones or even in pumpkin butter pancakes. :)  I *highly* recommend using it on top of a bagel with cream cheese.  Now *that* is absolutely heavenly!

  • 1 15 oz can Pumpkin
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/8 tsp Ground Cloves
  • 4 1/2 Pint Sized Canning Jars and Lids
  1. Combine all ingredients in a slow cooker and mix well.
  2. Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
  3. To Can* (see note below): Fill jars 3/4 of the way full and secure canning lids. Place jars in a pot with a shallow boiling water bath for 40 minutes (or 20 minutes in a pressure canner with 10 lbs of pressure)

Monday, September 1, 2014

Chocolate Zucchini Bread ~ By Victoria

This bread it perfect for an afternoon snack, breakfast, or dessert!
It is soooo moist! 
And having zucchini in it makes you feel like you're eating a healthy food!
Well, sorta. :)
2 (1 ounce) squares unsweetened
3 eggs
2 cups white sugar
*1 cup sour cream
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2.In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla,  sour cream and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3.Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Source: All Recipes

* The recipe we use has the exact same direction and ingredients, but a cup of sour cream was added.