Squash Pickles

Homemade Squash Pickles

 

*This has became one of my favorite summer time snacks!

 

Ingredients:

 

 

3 small yellow summer squash, thinly sliced

 

1 medium union (chopped) I used a red onion because that's my favorite but you can use any kind of onion you prefer.

 

1 large sweet red or orange bell pepper (not green!)

 

1 TBS salt

 

1 cup sugar

 

3/4 cup white vinegar

 

3/4 teaspoon mustard seed

 

3/4 teaspoon celery seed

 

1/4 teaspoon ground mustard

 

Directions:

 

In a large bowl, combine squash, onion, bell pepper, and salt. Cover and refrigerate for 1 hour. (I usually let them chill in the fridge over night)

 

Drain the veggie mixture after getting it out of the fridge.

 

In a large pot, combine remaining ingredients. Bring to a boil.

 

Once your sugar and spice mixture is boiling, add in the squash and return to a boil. Then remove from heat.

 

Store in an airtight container refrigerator. (I can mine in pint sized mason jars.)

 

Let them sit a few days before eating them, as they sit, the squash will become more flavorful after sitting in the juice.

 

Then you're all done!! 

Homemade Butter

Homemade Butter

 

You Will Need:

1 carton (any size) of heavy whipping cream

(photo shown below)

 

Pour carton of heavy cream into large mixing bowl

 

With a hand mixer (or stand mixer if you have one) begin to beat the cream on medium speed. After beating for approximately 6 or 8 minutes the cream will start to "separate". This is normal. (photo shown below, about halfway through the process)

 

Continue to beat until mixture has separated and the solid portion becomes thick. (This can get a little messy. It splatters once the liquid starts to accumulate.)

 

Once you finish beating, scoop out the solid portion and strain through a mesh strainer to insure you remove as much liquid as possible. The solid part is your pure, fresh homemade butter! You can season it any way you like such as salt. This is what your butter will look like.

 

Store your fresh butter in a container in the refrigerator.

The liquid portion that is leftover is fresh buttermilk! You can freeze the fresh buttermilk and use in numerous recipes such as biscuits or pancakes!

This is what your buttermilk will look like. If you are not planning to use it right away you can freeze it for later use.

 

And there you have it! Homemade fresh butter and buttermilk!

 

Enjoy!





Made From Scratch Zucchini Bread

Zucchini Bread

 

 

Ingredients:

 

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans OR raisins (optional)

 

Directions:

Preheat oven to 350 degrees

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar.

 

In a separate bowl, combine oil, eggs, water, zucchini, and lemon juice.

 

Mix wet ingredients into dry ingredients, add nuts or raisins and fold in. (If you chose to add nuts or raisins)

 

Divide batter into two standard size loaf pans, sprayed with nonstick cooking spray. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

 

ENJOY!