Zucchini Cookies

And yet another fine way to use up those ever popular and always growing summer squash.

1 cup butter flavored Crisco or butter

1 cup brown sugar

1 Tbsp vanilla

2 eggs

1 tsp baking soda

½ tsp cinnamon

½ tsp ground cloves

½ tsp nutmeg

¼ tsp allspice

2 cups flour

2 cups oatmeal

2 cups shredded zucchini

1 cup raisins

Preheat oven to 375º

In large mixing bowl, cream the shortening and sugar together until fluffy.  Add eggs, zucchini and vanilla extract and beat well.  Combine flour, baking powder and spices together and mix well; then add oatmeal to flour.  Gradually add to mixing bowl, beating on low and scrapping sides of the bowl until mixed well.  Fold in raisins.

Scoop by tablespoons on ungreased cookie sheets two inches apart.  Bake at 375º for 12-14 minutes or until lightly browned on edges.  Cool one minute then remove to wire rakes to cool completely. 

© Crackerberries 2011

Sweet Mustard Pickles

                   

{SPECIAL BLEND} Mustard Pickles

I love to experiment with pickles… I thought about how chocolate and peanut butter together make an awesome candy bar, putting my two favorite pickle recipes would be the same ~  but different.  These are very sweet and very sour and very YUM!

12 cups cucumbers, sliced ¼” or so

2 cups chopped onions

5 cups sugar

3 cups cider vinegar

1½ tsp turmeric

1½ tsp celery seed

2 tsp mustard seed

1 tsp red pepper flakes

¼ cup white vinegar

¼ cup water

2 Tbsp cornstarch

½ cup Dijon mustard

Brine:  2 Quarts water and 1 cup canning salt

Brine the cucumbers overnight (cover with salt brine); drain and rinse. 

Prepare preserving jars.

In small bowl combine cornstarch, white vinegar, water, cornstarch and mustard and mix well.  Set aside.

In large preserving pot bring vinegar, sugar and spices to a boil.  Add cucumbers and cook till boiling again.  Once you have a nice rolling boil pour in cornstarch mixture and cook just until thickening.  Ladle into hot sterilized jars leaving ½ inch head space.  Wipe the rims clean; adjust two piece covers, process in boiling water bath for 10 minutes.  Yield: 7 pints.

© Crackerberries 2011