Zucchini Bread/Muffins

3 eggs	2 cups sugar
1 cup oil (or ½ cup oil and ½ cup applesauce)	3 teaspoons Vanilla
3 cups flour	3 teaspoons cinnamon
1 teaspoon salt	1 teaspoon baking soda
¼ teaspoon baking powder	2 cups grated raw zucchini

 

Preheat oven to 350°. Beat eggs in large bowl for 5 minutes, or until pale and thickened. Mix dry ingredients together in another bowl and set aside. Prepare two loaf pans or five mini-loaf pans.

 

Slowly add sugar to the eggs and continue beating. On slow speed, add oil and vanilla. Gently mix in zucchini. Fold in dry ingredients until all moistened and pour into prepared pans, level each carefully. Bake for 1 hour in loaf pans or 30 minutes in min-loaf pans

 

Paula's Bread & Butter Pickle Slices

 

6 lbs. pickling cucumbers

3 lbs. yellow onions

2 large green peppers, chopped

3 garlic cloves, whole

½ cup kosher or pickling salt

 

Slice cucumbers, pepper and onions into ¼" slices. Mix vegetables together along with the whole garlic cloves. Sprinkle with salt, cover with cracked ice and let stand for 3 to 4 hours, replenishing the ice as needed. Rinse and drain well, and remove the garlic cloves.

 

Make a syrup of:

5 cups white sugar

3 cups cider or white vinegar

1 tbl turmeric

1½ tbl celery seed

2 tbl mustard seed

 

Boil syrup for 5 minutes. Add the vegetables and bring to full, rolling boil and remove from heat. Spoon hot mixture into prepared jars and seal. Process in hot water bath for 10 minutes. Makes about 8 pints.

 

Approximately 8 pints