Stella's Chocolate Zucchini Bundt Cake

http://csa-mom.com/2013/01/26/chocolate-zucchini-bundt-cake/

Yumm!!!!

Allspice Frosting for Pumpkin Ginger Cupcakes

1 (3 ounce) packagecream cheese, softened

1/3 cupbutter, softened

3/4 teaspoonground allspice

4 cupsconfectioners' sugar

1 teaspoonvanilla extract

2 tablespoonsmilk

 

Directions

1. In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.

Pumpkin Ginger Cupcakes

Ingredients

Original recipe makes 24 cupcakes

2 cups all-purpose flour

1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Directions

1.      Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

2.      Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

 

3.   Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Luscious Slush Punch

Original recipe makes 50 (4 ounce) servings

 

2 1/2 cups white sugar

6 cups water

2 (3 ounce) packages strawberry flavored Jell-O® mix

1 (46 fluid ounce) can pineapple juice

2/3 cup lemon juice

1 quart orange juice

2 (2 liter) bottles lemon-lime flavored carbonated beverage

Directions

1. Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
2. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

Sweet Cider Apple Butter
source: Ball; Makes about 8 (8 oz) half pints

•  6 lb apples, peeled, cored and quartered (about 18 medium)
• 2 cups sweet apple cider
• 3 cups granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 8 (8 oz) half pint glass preserving jars with lids and bands

1. Combine apples and apple cider in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes.
2. Transfer apple mixture to a food mill or a food processor fitted with a metal blade, working in batches, and purée just until a uniform texture is achieved. Do not liquefy. Measure 12 cups of apple purée.
3. Combine apple purée, sugar, cinnamon, and cloves in a clean large stainless steel saucepan. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
4. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5. Ladle hot butter into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

TL'S NOTES: It appears that I made this back in 2009 for the first time. From my "broken notes", I made multiple batches. However, one of them, I made in the crock pot. This is great if you aren't ready to complete the full project in one day! However, if overcooked, they become a darker brown and not so pretty!

6/10/12: We've been out of Apple Butter for some time and Greg is really craving it. Therefore, he bought enough apples and asked that I make a batch. My original recipe didn't call for peeling the apples; which is (I'm sure) why I started using it. This time I only had 10 cups of purée, I hadn't used the cider and let it cook all day AND overnight (too long)!! I used the food processor to make the purée. I forgot to get the bubbles out and nothing was as hot as I like it to be while canning. All of the jars sealed, but I need to keep an eye on them. Will likely send some home next weekend with Amber, mom and dad so that it gets used sooner rather than later! Well, if I don't post this now (even without pictures), it will likely sit in my drafts forever!

Vicki's Spinach Strawberry Salad with Poppyseed Dressing

• Spinach
• Strawberries (sliced)
• 1 Sweet onion (sliced)
• Walnuts

Dressing:
1/2 c Mayonnaise
2 T. Vinegar
1/3 c Sugar
1/4 c Milk
2 T Poppyseeds

Put dressing in a jar. Cover and Shake until blended. Dressing keeps several days in fridge.

Sis' Buttermilk Syrup

1.5 sugar

.75 buttermilk

.50 butter

2 Tlbs corn syrup

1 tsp baking soda

TL’s Notes: Caramel Syrup… the son-in-laws love this one… what’s not to love! This is great on ice cream too!!

Combine these 5 ingredients in a pot much larger than expected to need, bring 7 min. stirring constantly-will froth a lot, remove from heat then add 2 tsp vanilla.

Keep refrigerated until ready to serve, then heat to thin syrup.