1 cup sugar
3 tbsp flour
3 cups diced rhubarb
3 cups sliced strawberries (I make this with a mix berry as well)
-----
1/2 cup flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
Preheat oven to 350 F
In a large bowl, mix the first 4 ingredients and place in a 9x13 baking dish. I don't use a crust but you can if you like.
In another bowl, mix the next 4 till crumbly and put on top of the berry/rhubarb mixture
Bake for 45 min till crisp and lightly powdered....let cool and top with whipped cream or ice cream...enjoy :)
Roasted Beets - can also be done like this on the BBQ!!
2 bunches beets with green tops attached
1/3 cup lemon juice
1/3 cup olive oil
1/4 tsp salt
Preheat oven to 400F
Trim greens from beets and wrap individually in foil. Cut larger beets into halves. Place on baking sheet and roast till tender approx 60 min.
Remove beets from oven and put baking sheet back in. Open beets to let cool for 10 min.
Whisk lemon juice and oil with salt in a large bowl. Slip peels off beets and cut into thick wedges and toss with the lemon dressing.
Take the greens and remove the stems, then coarsely chop (12 cups). Toss with beets and lemon dressing. Place beets and green back on hot baking sheet. Roast till greens wilt (5min)
Chocolate Zucchini Loaf
2 1/2 cups flour (1/2 cup whole wheat if desired)
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp soda
2 cups sugar
3/4 cup margarine
4 eggs
1 tsp vanilla
2 cups grated zucchini (leave peel on)
2 tsp orange peel
1/2 cup milk
1 cup walnut pieces (optional)
Mix dry ingredients. Add rest of ingredients. Mix well. Bake in 2 loaf pans
at 350F for 1 hour.
Zucchini Relish
Taken from the Ball Blue Book w/ proportions made larger.
12 cups shredded zuchinni, core but do not peel (about 5 medium)
3 large onions, chopped fine
4 large green peppers, chopped fine
4 large red peppers, chopped fine
10 tablespoons salt
8 cups sugar
6 cups cider vinegar
10 teaspoons celery seed
5 teaspoons mustard seed
Combine zucchini, onion, green and red peppers, sprinkle with the salt and cover with cold water, let stand 2 hours. Drain and press out excess liquid. Add all remaining ingredients, bring to a boil and cook 10 minutes. Pour hot into hot jars, leaving 1/4 inch head space, adjust caps. Process 10 minutes in boiling water bath.
Homemade bagel recipe
4 cups bread flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!
12 cups shredded zuchinni, core but do not peel (about 5 medium)
3 large onions, chopped fine
4 large green peppers, chopped fine
4 large red peppers, chopped fine
10 tablespoons salt
8 cups sugar
6 cups cider vinegar
10 teaspoons celery seed
5 teaspoons mustard seed
Combine zucchini, onion, green and red peppers, sprinkle with the salt and cover with cold water, let stand 2 hours. Drain and press out excess liquid. Add all remaining ingredients, bring to a boil and cook 10 minutes. Pour hot into hot jars, leaving 1/4 inch head space, adjust caps. Process 10 minutes in boiling water bath.
Homemade bagel recipe
4 cups bread flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!
