8 Cups of homemade applesauce
6 Cups of sugar
6 tablespoons of cinnamon
1 1/2 teaspoons cloves (ground)
1 teaspoon of all spice
1 tablespoon lemon juice
Put all the ingredients in the crock pot and cover
cook on high about 6 hours then cook an additional 4-6 hours on low (cook until turns brown and thickens)
Spoon apple butter in to clean jars and put in a hot water bath.
For 1/2 Pints - 5 minutes
Pints - 10 minutes
Quarts - 15 minutes
Sweet Green Tomato Relish
Sweet Green Tomato Relish
1 peck green tomatoes 6 large red bell peppers
(4 pecks make a bushel)
4 large green bell peppers 4 large onions
Grind the above, prinkle with 1/4 cup salt, Let stand overnight.
Boil 15 minutes and drain, add 3 pints vinegar and 3 pints sugar. In cheesecloth or coffee filter, place 4tbls whole allspice. Boil 10 minutes, remove bag of spices, add 2 tblsps celery seed and 2 tblsps mustard seed. Boil 15 minutes and pour in jars and seal.
1 peck green tomatoes 6 large red bell peppers(4 pecks make a bushel)
4 large green bell peppers 4 large onions
Grind the above, prinkle with 1/4 cup salt, Let stand overnight.
Boil 15 minutes and drain, add 3 pints vinegar and 3 pints sugar. In cheesecloth or coffee filter, place 4tbls whole allspice. Boil 10 minutes, remove bag of spices, add 2 tblsps celery seed and 2 tblsps mustard seed. Boil 15 minutes and pour in jars and seal.
Mamaw's Zucchini Bread3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsps vanilla
2 cups grated zucchini
1 cup chopped walnuts or pecans
1 cup rasins (optional)
1. Spray cooking spray in two 8 X 4 pans or 3 loaf pans. Preheat
oven to 350
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl
3. Beat eggs, oil vanilla, and sugar together in a large bowl. Then ad sifted ingredients to the wet mixture, beat well. Add zucchini and nuts and rasins, mix well. Pour batter into pans
4. Bake for 50 to 60 minutes, or until wooden pick inserted in center comes out clean. cool in pan for 15-20 minutes and remove bread from pans and place on cooling rack till cool, slice and eat or wrap in plastic wrap and store in refigerator no longer than 10 days.
Stuffed Jalapeno Peppers
Whole Jalapenos Peppers
1 can Pineapple chunks
1 bag cubes cheddar cheese
1 package creamed cheese (blocked)
1 package beacon
tooth picks
Clean and cut off stems and remove all seed and inner lining of the pepper.
(Soak them over night or longer if you want to get some of the hotness out of them)
Stuff with pineapple chunk, cheddar cheese and top with cream cheese, wrap beacon around the top and side of the pepper (about ½ slice of beacon per pepper) stick a tooth pick through the beacon all the way through the pepper.
Preheat and bake in oven at 375* for about 20 minutes or until beacon is crisp. You can also grill them but they tend to burn.
My advice is to order a pepper stand off the internet because it is much easier to cook and it taste better than having them cook on their sides because sometimes the sides will burn.
1 can Pineapple chunks
1 bag cubes cheddar cheese
1 package creamed cheese (blocked)
1 package beacon
tooth picks
Clean and cut off stems and remove all seed and inner lining of the pepper.
(Soak them over night or longer if you want to get some of the hotness out of them)
Stuff with pineapple chunk, cheddar cheese and top with cream cheese, wrap beacon around the top and side of the pepper (about ½ slice of beacon per pepper) stick a tooth pick through the beacon all the way through the pepper.
Preheat and bake in oven at 375* for about 20 minutes or until beacon is crisp. You can also grill them but they tend to burn.
My advice is to order a pepper stand off the internet because it is much easier to cook and it taste better than having them cook on their sides because sometimes the sides will burn.
