Zucchini Brownies

Get ready to taste the best healthier brownies you’ll ever eat in your life!  Go out and get a zucchini then whip these up and settle down to enjoy a real treat.

Zucchini Brownies

1 raw zucchini, pureed in a food processor

½ cup cocoa powder

1/3 cup soft butter

1 ½ cups sugar

3 eggs

1 cup flour

1 ½ teaspoons vanilla

¼ teaspoon salt

¾ cup chocolate chips and/or chopped walnuts

Preheat oven to 350.  Lightly butter the bottom and sides of an 8x8 inch square baking dish.

In a large mixing bowl whisk all ingredients together until smooth.  Spread the batter evenly into the baking dish.  Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Friday Pot Luck, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy

Red Plum Fruit Spread

Have you noticed any plums on sale lately?  They are in season at the moment and very delicious.  I was fortunate enough to have been given at least 50 pounds of plums a few weekends back and I made enough bottled fruit spread to last my family the next three years.  Oh, it tastes so good!!  You’re going to love it too. J

Red Plum Fruit Spread

8-10 pounds plums

2 lemons

3 cups sugar

Remove the pits from the plums and peel the lemon.  Puree together in a blender or food processor.  In a large pot stir all ingredients together.  Bring to a boil then simmer for 10-20 minutes (until it has reached your desired consistency).

Fill 8-10 sanitized 8 ounce jars with the liquid.  Screw on sanitized lids then process in a hot water bath for about 10 minutes. 

Wait at least 24 hours before testing the lids.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Friday Pot Luck, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy

Pioneer Kitchen Sink

I love this picture.  It is the kitchen sink of a pioneer.  Just a simple bin to hold a couple of pots to catch water from an old-time pump.  Of course most pioneers, if they were lucky enough to have a water pump, had to pump the water from outside and bring in into the kitchen.  This picture reminds me of the simple life…it also reminds me of gratitude.  It’s easy to not appreciate what we have, what we see every day.  When you’re having a day when you just can’t seem to snap out of it and feel happy remember this old kitchen and the water pump.  Then sit down, take a deep breath, and count every single thing that you are thankful for.

Amaranth Rolls

There is nothing that compares to freshly baked bread or rolls with dinner at night.  Eat these hot with butter and/or jam.  Make sandwiches out of them.  Use them as gravy mops.  My family loved these rolls, I’m sure your family will too.

Amaranth Rolls

2 ½ cups warm milk (not hot)

2 tablespoons yeast

¼ cup sugar

2 teaspoons salt

1/3 cup soft butter

1 egg
1 1/2 cups amaranth flour

3 1/2 cups flour

2 tablespoons melted butter

In a large bowl stir the yeast and sugar into the milk and set aside until the sugar is dissolved and the yeast is bubbly (5-10 minutes).  Stir in half of the flour, salt, and, the egg.  With your hands add in the soft butter and ½ cup flour at a time, kneading, until a sticky dough is formed.  Cover with plastic and let rise for 1 hour.

Roll out the dough on a floured surface to make a big rectangle.  Spread the melted butter over the dough then cut the dough in half length wise.  Then cut each of the rectangles into 2 inch wide strips.  Roll each strip up and place them in rows in a buttered baking dish.  Cover with plastic wrap and let rise for another 45 minutes. 

Preheat oven to 375.  Bake the rolls for 15-20 minutes or until the rolls are fully cooked and turn golden brown.  Just after you remove the rolls from heat, spread butter over the tops.  Serve warm or at room temperature.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Friday Pot Luck, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy