Category Archives: Recipes

Looks like we’ll get our first frost this week! Over the weekend I went and picked everything I could that might be damaged by a frost including the zucchini. I mentioned last week that I had an abundance of zucchini; yesterday I made a batch of zucchini relish. The same friend that shared her chocolate zucchini cake recipe also gave me this wonderful relish recipe. I don’t even buy relish any more as this is the family favorite. Another wonderful way to use up zucchini! Making this relish is a two-day affair so be sure to plan accordingly. Zucchini Relish Shred 10 cups of zucchini and 4 cups of onion: let stand in a big bowl overnight in water with 10 Tbsp of canning salt. The next Day: Drain zucchini, rinse and drain again. Place in a large pot. Add these remaining ingredients and cook over medium heat for 30 minutes: 2 cups white vinegar 4 cups sugar 1 tsp. dry mustard 1 tsp. nutmeg 1 tsp. tumerick 2 tsp. cornstarch 2 tsp. celery seed After the zucchini mixture comes to a boil add one chopped green pepper, one chopped red pepper. Have your canning jars good and hot, pack relish Read More […]

I love zucchini and I use it in many ways from making a zucchini quiche to zucchini relish. One of my favorite ways to use up zucchini is making a Chocolate Zucchini Cake. This recipe is especially good if you have some oversized zucchini that need to be used up. A friend of mine shared this recipe with me years ago and we’ve been enjoying it ever since. Chocolate Zucchini Cake ½ cup butter ½ cup oil (or use part applesauce to cut fat) 1 ¾ cup sugar 2 eggs 1 tsp. vanilla ½ cup sour milk (can sour good milk with a teaspoon of vinegar) 2 ½ cups flour 6 Tablespoon baking cocoa 1 tsp. soda pinch salt ½ teaspoon cinnamon ½ t. ground cloves 2 cups choc. chips ( I usually use less) ½ teasp. baking powder 2 cups finely shredded zucchini nuts (optional – I don’t usually use them) Beat butter, oil, eggs, vanilla and sour milk.  Mix dry ingredients and add to creamed mixture. Beat well, stir in shredded zucchini. Pour batter into greased and floured 13x9x2 pan, sprinkle with the chocolate chips and bake 325 degrees for 55 minutes.   I usually pour the batter into two 8×8 pans and freeze one for later. Read More […]

I like to think that Morning Glory Muffins originated on Nantucket, at least that’s where I first had them. My husband’s grandmother had the recipe in her recipe box and I fell in love with them from the first moment I tried them. My original recipe had a lot of oil. This recipe is as adaptation of one from the King Arthur website. It’s a delicious whole-grain muffin full of fruits and vegetables. They are moist and just sweet enough. They are great for traveling and don’t need any enhancement of butter or jam. They also freeze well. I made them for the house full of company we had over Labor Day weekend and they were gone by the end of the weekend! Morning Glory Muffins ½ cup raisins 2 cups whole wheat flour 1 cup brown sugar 2 tsp baking soda 2 tsp cinnamon ½ tsp ground ginger ½ tsp salt 2 cups peeled and grated carrots 1 large tart apple, cored and grated, I left the skin on. ½ cup shredded coconut (sweetened or unsweetened) ½ cup chopped walnuts 1/3 cup sunflower seeds 3 large eggs 2/3 cups coconut oil 2 tsp homemade vanilla extract ¼ cup orange juice Preheat Read More […]

It’s been a good year for blueberries, not the best ever but our bushes have been supplying us with a good amount of berries. Usually we have enough to freeze and make jam but our early bearing bushes only gave us enough to enjoy and to make some of the most marvelous muffins!   Our late bearing bushes are covered with berries and are just beginning to turn blue. Hopefully we’ll get a good harvest before we see any signs of frost! We’ve already had some nights down in the 40s. I hope it doesn’t get any colder in the near future. These blueberry muffins are another family favorite, delicious warm out of the oven or perfect for freezing to enjoy later this winter. The recipe makes 2 dozen so you can even eat half now and freeze half for later. Blueberry Cream Muffins 4 eggs 2 cups sugar 1 cup vegetable oil (I used refined coconut oil) 1 tsp vanilla extract 4 cups flour ( I used 3 cups regular and 1 cup sprouted whole wheat flour) 1 tsp salt 1 tsp baking soda 2 tsp baking powder 2 cups sour cream 2 cups fresh blueberries In a mixing Read More […]

My garden hasn’t done extremely well this year and my tomatoes are not producing a huge crop. However I picked enough the other day to make some Roasted Tomato Sauce, which we use on our homemade pizza! I like this recipe as you only need 4 pounds of tomatoes and they can be any type. Whenever I have a small amount of tomatoes that need to be used up I make this sauce. Roasted Tomato Sauce 4 pounds of tomatoes, any type 1 onion, coarsely chopped ¼ cup of fresh herbs, chopped (your choice) 3 large garlic cloves, chopped 1/8 cup olive oil Preheat your oven to 450 degrees. Remove the core from the tomatoes and chop the tomatoes, onions and herbs. Mix all the ingredients in a roasting pan. Roast for 70 minutes without opening the oven door. Remove from the oven. Run the ingredients through a Foley mill or other strainer, to get a nice thick sauce. Divide into small containers and freeze. I do not can this sauce because of the oil. Each container is perfect for two pizzas! Linked to: WildcraftingWednesday, RealFoodWednesday, TuesdayGardenParty, GardenTuesday, OutdoorWednesday, FreshFoodsWednesday, CreateItThursday, ThursdayFavoriteThings, GreenThumbThursday, FabulouslyFrugalThursday, ThinkTankThursday, FullPlateThursday, RealFoodFriday, DIY LINKY, HomesteadBarnHop, Read More […]

Are you a dog lover? As we stock our pantries let’s not forget about our four legged friends!  We have been without a dog for the last two years. Not by choice, but we had been taking care of our daughter’s Boston Terrier while they were living abroad and when they returned to the states two years ago, Riley went back to live with them. My daughter and her family have move again, this time to the west coast. They found a wonderful house to rent until they decide exactly where they want to settle so Riley is once again On The Home Front! It’s been while since I made dog biscuits but with Riley under the roof it’s time. This recipe has always been a favorite with our dogs and I like feeding Riley good, healthy treats. Today was a perfect dog to mix up a batch. I plan to freeze half of the batch as Riley is a small dog and it will take her a while to eat them all! They smelled delicious as they were baking! 4 cups whole-wheat flour 2 cups oatmeal ½ to ¾ cups chunky peanut butter 2 ½ cups water Mix all Read More […]

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