Zucchini Bread
Betty Fortner Redd
January 13, 1929
Born Smyrna GA.
Living in Eatonton, Ga. Since 1975
Contributed by: Rita Redd
3 eggs beaten
1 cup cooking oil
2 cups sugar
2 cups graded zucchini
1 Tbs. Vanilla
3 cups flour
1 tsp. baking soda
½ tsp baking powder
1 tsp. salt
1 tsp. cinnamon
½ cup chopped nuts
pinch nutmeg (optional)
Mix sugar and oil, well. Add eggs, mix well. Add zucchini, flour, nuts and spices mix well. Pour into greased and floured tube cake pan (square pan can be used). Bake in preheated oven at 350 degrees, until brown or tooth pick comes out clean when inserted.
Zucchini Bread has been a family favorite. It tastes like a slightly sweet cake. The tasty cake has served has a conversation item when taken to reunions or family gatherings. Not one person over the years has guessed that it contained zucchini squash.
Tip for always having garden fresh. When in season zucchini can be graded measured and put in freezer. Measure 2 cups of graded zucchini place in freezer bags for future use.
______________________________
Cucumber Salad --For freezing
Contributed by: Vanessa Flemings (Bunny)
Eatonton, GA.
6 to 7 cups thin sliced cucumber
1 cup thin sliced onions
1 cup sliced green peppers
1 Tab. Salt
Mix well let stand one hour, then drain
Syrup (Do not cook)
2 cups sugar
1 cup white vinegar
½ Tab. Mustard seed
½ tab. Celery seed
Add syrup to cucumber mixture. Mix well. Place in freezer containers. Freezes well.
_____________________________
Black Walnut Balls
Verna Wike nee Hostetter
1926 to 2000
Elkhart, Indiana and Lebanon, PA.
Contributed by: Franklin T. Wike Jr.
1 cup butter or margarine
6 tbsp. Powder sugar
1 tsp. vanilla
2 ¼ cups flour
¼ tsp. salt.
½ cup black walnuts chopped fine
½ powder sugar
Cream butter, add 6 tbsp. powdered sugar. Add vanilla, flour with salt, then nuts, mix well. Shape into 1 inch balls. Place on ungreased cookie sheet. Bake 13 to 14 minutes at 400 degrees. While hot, roll in ½ cup sugar.
_______________________________
Cooking tip from Grandma’s Kitchen:
When old recipes say “with salt” it means stir salt into flour then add to mixture.
______________________________
Oatmeal Cake
Contributed by: Linda Clark
1-1/2 cups of boiling water
1 cup unflavored instant oatmeal
1 cup brown sugar
1 cup white sugar
½ cup cooking oil
2 eggs
1-1/2 cups flour
1 tsp. cinnamon
1 tsp. baking soda
pinch of salt
Pour boiling water over oatmeal and let stand to cool. Cream sugars, oil and eggs together. Sift dry ingredients add to cream creamed mixture and blend well. Add oatmeal and mix again. Pour batter in to greased and floured loaf pan. Bake for 35 to 40 minutes at 350 degrees until lightly brown on top.
Frosting for Oatmeal Cake
Contributed by: Linda Clark
½ cup Butter
1 cup Brown sugar
½ cup sweetened condensed milk
1 tsp. vanilla
1 cup Angel Flake Coconut
Melt together butter, brown sugar and sweetened condensed milk in a small saucepan. Cook stirring constantly, until thick. Remove from heat add vanilla and coconut stir well until well mixed. Spread over cooled cake.
________________________________
Cooking comment from Grandma’s Kitchen:
The frosting for Oatmeal cake would be good on almost any cake. What a great quick frosting for coconut cake yum!
________________________________
Cooking tip:
When using lime for pickles. Lime can be purchased in the canning section of most grocery stores. Using lime will make pickles crisp. Before becoming available in grocery stores. Women purchased lime by the scoop, in hardware stores.
______________________________
Pickling tips:
Recipes used for cucumber pickles can also be used for tomatoes, squash and okra.
If you don’t like spices floating in your jars of pickles. Tie spices in small white cotton cloth or cheesecloth. The spices can then be removed before putting in jars.
The old recipes do not say anything about hot water bath after canning. I often use the recipes without hot water bath (boiling sealed jars covered with water for 30minutes). It is now recommended to use the water bath.
______________________________
Sweet Bread and Butter Pickles (recipe can also be used for green tomato pickles)
Loma Chadwick Redd
1906 to 1988
Smyrna, GA.
7 to 8 pounds pickling cucumbers sliced
5 pounds sugar
1 gal White House apple cider vinegar
2 tsp. pickling spices
3 cups lime
Cover sliced cucumbers cover with cold tap water. Add 3 cups lime and stir. Let mixture sit overnight. Rinse cucumbers add fresh water let stand 1 hour. Repeat rinse and add fresh water let stand 1 hour, twice more. After third rinse omit water, cover with apple cider vinegar. Let stand overnight. Next day bring to boil add sugar to cucumbers and vinegar. Add spices and boil slow, for 1 hour. Pack cucumbers into jars cover with hot liquid. Seal jars listen for each jar to seal. If jar does not seal put in refrigerator.
_________________________
Old handwritten original recipe spells tomatoe rather than tomato. This spelling is seen often in old recipes.
___________________________
Pickled Green Tomato Slices
Verna Wike nee Hostetter
1925 to 2000
Lebanon, PA and Elkhart, Indiana
Contributed by: Franklin T. Wike Jr.
Ingredients:
Use small tomatoes, from 1-1/2 to 1-¾ across At widest point.
(Slices should be no more than ¼ inches thick.)
2 ½ quart tomato slices
1 cup onion
¼ cup salt
1 to 1 ½ cup brown sugar
1 ½ cup vinegar
2 tablespoon mixed pickling spices
1 clove garlic
1 tablespoon dill seed
1/8 teaspoon hot pepper sauce
Directions:
Spread layers of tomatoes and onions in large bowl. Sprinkle each layer with salt. Cover bowl and let stand 6 to 7 hours. Rinse slices in cold water and let drain 10 minutes.
Mix sugar and vinegar in kettle and cook until sugar dissolves. Tie spices, garlic and dill seed in cheesecloth and drop into syrup. Boil 5 minutes. Then add tomato and onion slice. Cover and boil 5 minutes. Lower heat and simmer 5 minutes. Increase heat and boil 5 minutes. Remove spice bag and put slices into jars. Add boiling liquid mixture to cover slices. Add hot vinegar if there is not enough boiling liquid to cover slices.
_________________________________
Tip:
Plain or pickling salt should be used for pickling recipes. When the old recipes were written iodized salt was not available. I have tried using iodized salt. For some reason the iodized salt affects the taste and shelf life of pickled items. Plain salt can be purchased right beside iodized salt at your local grocery.
_________________________________
Filled Cookies
Lizzie Fink nee Long (maiden Hostetter)
Born 1881 date of death not known.
South Annville PA.
Contributed by: Franklin T. Wike Jr.
2 eggs
2 cups brown sugar
1 cup shortening
1 teaspoon soda
5 tablespoons hot water
flour to roll
Filling
1 lb dates
1 cup brown sugar
1 cup water
boil till Jelly
Recipe has no directions.
____________________________________
Watermelon Rind Preserves
One and one-half quarts prepared watermelon rind
1 tablespoon ground ginger
4 tablespoons salt
4 cups sugar
2 quarts cold water
1/4 cup lemon juice
1 lemon, thinly sliced
7 cups water
To prepare watermelon rind:
Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 1 quart water and pour over rind. Let stand 5 to 6 hours if salt is used. Drain; rinse and drain again.
Cover with cold water and let stand 30 minutes. Drain.
Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain.
Combine sugar, lemon juice and 7 cups water. Boil 5 minutes.
Add rind and boil gently for 30 minutes.
Add sliced lemon and cook until the melon rind is clear.
Pack, boiling hot, into hot Ball jars, leaving 1/4 inch head space. Adjust caps.
Process half pints and pints 20 minutes at 180 - 250 degrees F in hot water bath.
Yield: about 6 half pints
___________________________
U S Legacies Magazine August 2004
- Log in to post comments