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Thursday, July 30, 2009

Sneaky Chocolate Chip Zucchini Bars

Printable Recipe
16-24 bars, depending on how you cut it


2 cups zucchini, grated
3/4 cup butter
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 3/4 cups flour
1/2 t. salt
1 1/2 t. baking powder
1 1/2 cups chocolate chips (I used semi-sweet)

Cream butter, sugar, eggs, and vanilla together. Add the dry ingredients. Add the zucchini and chocolate chips.

Pour the batter into a greased 9 x 13 pan. Bake for 35-40 minutes at 350.

Holly's Note:
I had a zucchini on hand and needed to use it, so when I saw the original recipe at Divine Domesticity, I knew I had to try it. I peeled the zucchini, mostly so I could disguise it. I knew if my kids saw anything green in chocolate chip bars, they wouldn't eat it. The zucchini was really wet, so I added a bit more flour to the mix.

The original recipe said to refrigerate them. We didn't make it that far! My youngest sniffed them (he does that to everything) and wouldn't touch them. My oldest and his best friend thought they were terrific. I did too!



Sunday, July 19, 2009

New Photo


There is a new photo for Sour Cream Pound Cake and an added note.

Monday, July 13, 2009

Raspberry Jam

5 cups crushed raspberries
7 cups sugar
1 box dry pectin

Bring your boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. (I leave my jars in the canner until I need them.) Pour boiling water over flat lids in saucepan. Let stand in hot water until ready to use. Drain jars well before filling.

Wash and crush raspberries. Mash one cup at a time, using a potato masher. Dump prepared fruit into 6- or 8-qt. sauce pot.

Stir pectin into prepared fruit in sauce pot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil 1 to 4 minutes, stirring constantly. Remove from heat. Skim off any foam.

Immediately ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10-15 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Holly's Note:
I usually just follow the recipe that is inside the box of pectin. They vary just slightly from brand to brand, but the basic is like this one.


This post has been shared at Miz Helen's Canning and Preserving Foods




Saturday, July 11, 2009

Apricot-Pineapple Jam

Printable Recipe



Ingredients
  • 3 cups prepared fruit (I use 3 1/2)
  • 1 can (20 oz) crushed pineapple, undrained
  • 1/2 cup lemon juice
  • 1 box dry pectin
  • 7 cups sugar, measured into a separate bowl
Cooking Directions
  1. Bring your boiling-water canner, half full with water, to simmer.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water. (I leave my jars in the canner until I need them.)
  3. Pour boiling water over flat lids in saucepan. Let stand in hot water until ready to use.
  4. Drain jars well before filling.
  5. Chop finely or crush peeled and pitted apricots.
  6. Measure exactly 3 cups prepared fruit into 6- or 8-qt. sauce pot.
  7. Add crushed pineapple and lemon juice.
  8. Stir pectin into prepared fruit in sauce pot.
  9. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  10. Stir in sugar.
  11. Return to a full rolling boil and boil exactly 4 min., stirring constantly.
  12. Remove from heat.
  13. Skim off any foam.
  14. Immediately ladle into prepared jars, filling to within 1/8 inch of tops.
  15. Wipe jar rims and threads.
  16. Cover with two-piece lids.
  17. Screw bands tightly.
  18. Place jars on elevated rack in canner.
  19. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.)
  20. Cover; bring water to gentle boil.
  21. Process 10-15 min.
  22. Remove jars and place upright on a towel to cool completely.
  23. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)


Holly's Note:
I found the original recipe for this jam at Kraft. The original recipe called for 8 cups of sugar, but I use 7. I've seen variations that used less sugar and the pineapple is plenty sweet on its own. You basically want about 5 cups of fruit total. Most recipes tell you not to peel the apricots, but I prefer mine peeled. I dump the apricots into a pan of boiling water for about a minute. Remove and immediately immerse them in cold water. The skin slides off, just like with tomatoes.

I usually get about 10 half-pints (8 oz) jars of jam from this recipe.


This post has been linked to Fabulously Frugal Thursday, Miz Helen's Canning and Preserving Foods, Pin It Party, Gooseberry Patch, Frugal Friday, Old-Fashioned Friday

Wednesday, July 8, 2009

Sno-Cone Syrup

Printable Recipe

2 cups granulated sugar
3/4 cup water
1 package unsweetened Kool-Aid

Bring sugar and water to a full boil.

Remove from heat and stir in Kool-Aid. Chill. Pour over crushed ice.

Holly's Note:
I found the original recipe at
Cookin' With Friends. We have a Sno-Cone Maker and I love the idea of making my own syrup.



Monday, July 6, 2009

Blitz Bread

Printable Recipe
12-24 pieces of bread, depending on how you cut it


1 1/2 c. warm water
3 T olive oil (plus additional for drizzling)
1 1/4 t. salt
3 1/2 c. flour
1 T instant yeast
1/2 t. garlic salt
3 t. dried herbs (I used my Carrabba's blend)
extra dried herbs for sprinkling

Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

Combine all of the ingredients, except the dried herbs for sprinkling, and beat at high speed with an electric mixer for 60 seconds.

Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it is puffy. (I only let it raise for 30 minutes and it was fine.)

While the dough is rising, preheat the oven to 375°F.

Gently poke the dough all over with your index finger (I used the end of a wooden spoon).

Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice, if desired. Bake the bread till it’s golden brown, 35 to 40 minutes.

Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Holly's Note:
This was delicious. Very easy and nearly foolproof to make. I found the original recipe at
Taste and Tell, who found it at My Kitchen Cafe, who adapted it from King Arthur Flour. How's that for giving credit?

I used my Carrabba's blend for the seasoning, but this is a versatile bread and you could season it any way you want. Mix your own herbs or use a favorite blend depending on what you're serving. I figured it would be greasy and so I used less olive oil for drizzling. It ended up being a bit on the dry side, so next time I will drizzle away!




Saturday, July 4, 2009

Independence Day, 2009


And I’m proud to be an American, where at least I know I’m free.
And I won't forget the men who died, who gave that right to me.

And I gladly stand up, next to you and defend her still today.
‘Cause there ain’t no doubt I love this land, God bless the USA.

Have a safe and happy 4th!

Friday, July 3, 2009

Chocolate Monkey Bread

1 recipe Good White Bread
3/4 c. sugar
1 T. cocoa
1 t. ground cinnamon
1/2 c. butter, divided
1/2 c. packed brown sugar
1/4 c. water
Chocolate pieces: semi-sweet or milk chocolate chips, mini Hershey's kisses, or your favorite chocolate.

Mix granulated sugar, cocoa and cinnamon, set aside. Mix together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave on high for 30 to 60 seconds or until smooth when stirred.

Pour mixture into 12-cup fluted tube pan. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, about 1-1/2 inches in diameter, placing 3 pieces of chocolate inside each ball.

Dip each ball in remaining 1/4 cup melted butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate.

Holly's Note:
I found the original recipe at
Hershey's, and modified it to use my own bread recipe.