6/30/2019 – Made a second batch of these pickles inspired by the recipe in our copy of the Can It recipe book by Better Homes and Gardens. The first batch was mushy but had a good flavor. We added Mrs. Wages’ Pickle Crisp to this batch….This is not a recipe we will repeat. Some good can come from the amount of Pickle Crisp used that was not enough.
Continue reading6/27/2019 – Inspired by a recipe found on the net that came from the unavailable site southernkrazed.com. See updates below and how this could be a spicy bread and butter pickle. This made good pickles that need more tweaking to be more crisp. But, they are worth trying again..so we said but then in the 2020 season decided to not try them again. Could be the dry dill was the problem.
Continue readingThis was our second preserved B&B Pickles made with our cucumbers from our garden. The recipe below was based on our first batch that was inspired by the recipe at Better Homes and Garden here.
We liked the first batch but they were sweeter than necessary. This batch used 2 cups of sugar as did the first but has more cucumbers–therefore less sugar. See NOTE below.
Continue reading6/22/2019 – This recipe was inspired by one by Ina Garten. It has a lot more cucumber in it as we are having a bumper crop in our first garden. It was much better the next day and seemed like it got even better several days later. Others at Olivia’s birthday party raved about it.
Continue reading6/21/2019 – This salad turned out great and we have made it again several times.
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6/17/2019 – Made this with our corn, blueberries, cucumbers, and jalapenos. Nice crunchy salad. The jalapenos are not distinctive but add a zing that is nice. The feta cheese gives it a Mediterranean tone. Several of the quantities below were increased from the original preparation. This dish was inspired by a recipe here.
Continue readingMary made this as a test for Piper and Olivia during their week with us.
- 1 cup banana
- 1 cup blueberries
- 1/4 scant cup of sugar
- 2 cup vanilla greek yogurt
Blended it to smooth purple stuff. Put into plastic popsicle makers and froze it.
This was our first preserved B&B Pickles made with our cucumbers from our garden. Mary had made some great B&B refrigerator pickles. The preparations below were inspired by the one at Better Homes and Garden here and in our copy of their book. It turned out too sweet and not quite spicy enough.
Continue reading6/10/2019 Blueberry Cream Cheese Cookies with a Lemon Glaze
Continue readingINGREDIENTS
3 to 4 cups coarsely grated zucchini
1 teaspoon salt
2 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella or cheddar cheese
1/2 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh basil or 1 teaspoon dried
salt and pepper to taste
1/2 cup tomato sauce
1/2 to 1 cup grated cheese for topping
pizza toppings of choice
INSTRUCTIONS
- Sprinkle grated zucchini with salt, toss, and let sit in a colander for 30 to 45 minutes.
- Squeeze out excess moisture with your hands or a dish towel (try to get the zucchini really dry).
- Combine the zucchini, eggs, flour, cheeses, and basil, and season with salt and pepper.
- Spread the mixture onto a lightly oiled 10-inch round or 9×13-inch baking pan.
- Bake at 350 degrees F for 20 to 25 minutes, or until the surface is dry and beginning to brown.
- Broil for 5 minutes, or until the top is firm and lightly browned.
- Remove from oven and spread with tomato sauce. Sprinkle with grated cheese and toppings, if desired.
- Bake for about 10 minutes, or until cheese is melted.