Favorite summer recipes

Unfortunately the end of summer is here....so I decided to share a few of my favorite recipes from this summer.

Camp donuts

4 pack of biscuits
Bottle of vegetable oil
dutch oven
gallon bag with cinnamon and sugar mix
gallon bag with powdered sugar

1. Heat oil in dutch oven over camp stove
2. open biscuits and have kids help pull biscuits apart in the middle to make a ring

3. put 6 or 7 rings in hot oil
4. turn once, cook until golden brown
5. drain donuts on paper towels briefly then place warm donuts in either sugar bag
6. Have kids shake (closed) bag until donut is coated.
7. Make sure you grab one before they all disappear!

Strawberry Rhubarb Freezer Jam

Here’s how I make Strawberry Rhubarb Jam.  I simply use the recipe in the package of Sure-Jell low sugar, but substitute rhubarb for part of the strawberries.

First wash and cut up the rhubarb stalks and place in a large sauce pan.

Add enough water to make sure that it doesn’t burn on the bottom of the pan.  Cook rhubarb until soft and set aside.

Wash your strawberries.

Remove the stems.  I run water over them again just to make sure they’re good and clean.

Mash strawberries.  I put them in a 11×15 pan and use a potato masher

I added more strawberries and mash again until they’re all ready.

Measure out exactly 4 cups of strawberries and rhubarb.  Experiment a bit with the portions.  I used 1.5 cups rhubarb and 2.5 cups strawberries (use a liquid measuring cup).  Set aside.

Measure out exactly 3 cups of sugar into a large saucepan.  (This is organic sugar so that’s why it’s darker)

Add a box of Sure Jell Low-Sugar pectin and mix together well.

Stir in one cup of water.

Bring mixture to a boil on medium-high heat.  Make sure to stir constantly.
Boil and stir for 1 minute and then remove from heat.

Stir strawberries quickly into hot pectin-sugar mixture.  Stir for 1 minute or until thoroughly mixed.

Pour into prepared containers.  Make sure to leave 1/2 inch space at the top for expansion during freezing.

Cover and let stand at room temperature for 24 hours until set.

You’ll be able to refrigerate up to 3 weeks or store in the freezer for up to one year.

If you’ve never made homemade jam before this is a great method to start with.  You don’t need a canner and it’s really very simple.   The biggest thing is to follow the directions in the box exactly.  Once you’ve had homemade, you’ll never go back.  Enjoy!

Chocolate Zucchini Bread

I have a garden and this uses the over abundance of zucchini I have through most of the summer.

 

3  c flour

2  c sugar

1  T cinnamon

1  t baking soda

1  t salt

1/4 t baking powder

2 c shredded zucchini

1 c oil

3 eggs

2 T vanilla

2 squares baking semi sweet chocolate melted

1 c walnuts (optional)

1 c chocolate chips save for last

1. mix dry ingredients

2. mix wet ingredients in separate bowl, adding melted chocolate last while still warm

3. mix wet and dry ingredients 

4. add chocolate chips and walnuts last

5. divide evenly between two full size loaf pans

 

bake at 350 for 1 hr- 1 hr 10 min. makes 2 loaves