Oven Canned Tomatoes

Kathy Young

Pack peeled tomatoes in scalded jars. Add ½ tsp. salt to pint OR 1 tsp. salt to quart. Put lids on and put jars in DRY cake pan.

Set oven at 275 degrees (1 hour for quarts/ 40 minutes for pints) No water in pan. Be sure to shut oven off when time is up and leave jars in oven until cold or overnight.



Kathy Young

Peel & Grind:

6 large cucumbers

3 green peppers

3 red peppers (optional)

3 onions

Add ¼ cup salt and let set overnight. In the morning rinse well with cold water.



2 cups white sugar

2 cups brown sugar

2 cups vinegar

1 tsp. tumeric

1 tsp. celery seed

1 tsp. mustard seed

Mix sugars and seasonings together and add to vegetables. Slowly cook until transparent in color (about 20 minutes). Pack in jars and seal.* Great on hot dogs and hamburgers


Full of Bologna Hot Dish

Irene Eben

Use heavy kettle 2 to 3 quart is good

Slice in a layer of each:




new potatoes

Dice a medium sized tomato and spread on top.

Slice a red ring bologna and cover the top with slices.

Put on burner and bring it to a boil, then turn down to simmer for about an hour.


Zucchini Bars

Kathy Young

3 eggs¼ tsp. baking powder

2 cups grated, peeled zucchini

1-½ cup sugar

1 tsp. cinnamon

1 cup vegetable oil

1 tsp. salt

1 tsp. baking soda

2 cups flower

1 tsp. vanilla


8 oz. cream cheese

¼ cup oleo

1 tsp. vanilla

2-½ -2-¾ cup powdered sugar

Mix all ingredients together. Blend well. Pour into greased and floured cookie sheet. Bake at 350 degrees for 20 minutes. Cool, then frost.


Pumpkin Donut Muffins

Deanna Branaugh

24 to 30 mini muffins


¼ cup unsalted butter (softened)

½ cup sugar

1 large egg

½ tsp. vanilla

½ cup pumpkin puree

1 cup flour

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. kosher salt

½ tsp. all spice

½ tsp. cinnamon


¼ cup unsalted

½ cup granulated sugar

1-½ Tbsp. cinnamon

In a mixer, blend butter and sugar until creamy. Add egg and vanilla, beat until combined. Blend in pumpkin. Add flour and other dry ingredients.

Fill mini muffin cups with liners. Fill about half full. Bake at 375 degrees for 10 minutes. Cool on wire rack. Meanwhile, melt butter and set aside. Mix cinnamon and sugar in a separate bowl. Dip each muffin top in melted butter, then into cinnamon/sugar mixture. Repeat until all muffins are dipped. Store in air tight container. Best if eaten fresh.


Blueberry Zucchini Cake With Lemon Buttercream

Deanna Branaugh


3 eggs (lightly beaten)

1 cup oil

3 tsp. vanilla

2-¼ cup white sugar

2 cups shredded and drained zucchini

3 cups flour

1 tsp. salt

1 tsp. baking powder

¼ tsp. baking soda

1 pint fresh blueberries (you can reserve a few for garnish)

Lemon Buttercream

1 cup butter - room temp.

3-½ cups powdered sugar

1 lemon juice and zest (about 2 tsp.)

1 tsp. vanilla extract

1/8 tsp. salt

Preheat oven to 350 degrees

Prepare two 9” round cake pans (greased and floured)

In a large bowl, beat eggs, oil, vanilla and sugar with mixer. Fold in drained and squeezed zucchini. Slowly add in flour, salt, baking powder and baking soda. Gently fold in blueberries. Divide between 2 pans. Bake for 35-40 minutes in preheated oven until knife inserted in cake comes out clean. Cool for 20 minutes in pans then turn out onto wire racks to cool completely.

Lemon Buttercream

Combine butter, sugar and salt and beat until well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minutes or until creamy. Fold in lemon zest. Put in between layers and on top.


Fresh Pickled Cucumber Refrigerator Pickles

(Can be stored in refrigerator for 2 months!)

Deanna Branaugh

Mix and set aside:

7 cups unpeeled thinly sliced cucumbers

1 cup sliced onions

1 cup sliced bell peppers

1 tsp. salt

Mix and put in pan and bring to a boil:

1 cup white vinegar

2 cups sugar

1 tsp. celery seed

1 tsp. mustard

Remove from heat and let cool for an hour. Put in jars or bowl and store in refrigerator.

Makes 2 quarts (can add garlic, jalapenos if desired).


Pumpkin Cinnamon Streusel Muffins

Deanna Branaugh

14 to 18 muffins


1-¾ cups flour

1 tsp. baking soda

½ tsp. salt

1-½ tsp. nutmeg

1-½ cups sugar

¼ Cup oil

1/3 Cup water

1 cup canned pumpkin

2 eggs

1 tsp. vanilla

Brown Sugar Cinnamon Filling:

1 cup brown sugar

½ tsp. cinnamon

Combine and set aside

Streusel Topping:

1-¼ cups oats

1 tsp. flour

1/3 cup brown sugar

1 tsp. cinnamon

Dash of nutmeg

6 tsp. cold butter (cut in chunks)

Preheat oven to 350 degrees. Line muffin tins with liners. In a medium bowl, whisk flour, soda, salt, cinnamon and nutmeg. In a large bowl, whisk sugar, oil, water, pumpkin, eggs and vanilla. Whisk until smooth. Slowly stir in the flour mixture. Mix until ingredients are combined. Mix brown sugar and cinnamon filling – set aside.

For Streusel: Mix oats, flour, brown sugar, cinnamon and nutmeg. Mix in the butter with your hands until the mixture is crumbly.

Fill muffins half way full with the pumpkin batter; sprinkle the brown sugar, cinnamon filler over each half filled muffin cup. Fill muffin cups with remaining batter. Top each muffin with streusel topping. Bake 17 to 20 minutes or until a tooth pick comes out clean.


Zucchini Bread Breakfast Pancakes

Deanna Branaugh

Makes 5 servings

2 cups of shredded Zucchini (moisture squeezed out)

1-¼ cup of white or whole wheat flour

2 tsp. baking powder

1 tsp. pumpkin pie spice (or combination of cinnamon, nutmeg, ginger)

¼ tsp. salt

2 large eggs

1 cup plus 2 Tsp. skim milk

2 tsp. melted butter

2 tsp. brown sugar

1 tsp. vanilla extract

½ cup of toasted pecans or nuts (optional)

Whisk flour, baking powder, spices and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in center of the dry ingredients and whisk until combined. Fold in zucchini (can add nuts or save for topping).

Coat a large non-stick skillet with cooking spray and heat over medium heat. Cook pancakes in batches. Serve hot with brown sugar and butter or syrup of your choice.