Grandma Bib's Pickle recipe:

Grandma Bib's Pickle recipe:

Cover the bottom of each jar with grape leaves and put 3-4 green grapes in the jar.

fill jar with garlic and small cucumbers and dill.

Bring to a boil - 10 cups of water, 2 cups white Vinegar, and 1 cup of salt (that was her recipe - I use 3/4 cup salt).

Fill the jars to 1/2" head space and let set for a minute

empty the liquid in the jars back into the pan and bring to a boil again.

bring lids to a boil in another pot.

Fill the jars with liquid again with 1/2" head space and put a boiled lid and tighten ring.

Enjoy!

Grandma Dollie's Brown Sugar Drops

1 cup packed brown sugar  (She used Dark)
1/2 cup crisco or margarine
1/4 cup water
1 egg
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt


Preheat oven to 400°
Mix sugar and shortening together.
Add egg, blend well.
Add water.  Blend well.
Mix dry ingredients.
Mix dry ingredients into wet mixture.
Cover and freeze for 15 minutes.

Drop by rounded spoonfuls on Ungreased cookie sheet.

Bake for 12-15 minutes.

Remove from pan immediately.

This is not real sweet, but very cake-like and good with coffee!

Grandma Dollie's Tea Cakes

These are a family favorite.  Requested a lot for functions my kids are involved in.

1 Cup Sugar
1/2 Teaspoon Salt
2 Cups flour   OR (1 1/2 Cups flour and 1/2 cup bisquick)
2 teaspoons baking powder
2 eggs
1/2 cup shortening
1 teaspoon vanilla


Preheat oven to 350°

Mix all ingredients together

Roll out cookies to ? thickness

Bake for ? minutes

DO NOT LET COOKIES GET BROWN.

If you cook according to directions these will be a soft cake-like cookie.

If you want them Crisp cook just till edges start to brown.

Grandma's Red Velvet Cake

Ingredients

1 cup            Crisco
1 1/2 cup      Sugar
2 eggs   "Beaten"
1 ounce red food coloring
1 ounce water (put in food coloring)
1 tsp cocoa
1/2 tsp salt
1 cup buttermilk
2 1/4 cups sifted flour
1 tsp vanilla
1 tsp baking soda
1 tsp vinegar


Preheat oven to 350 degrees
1.  Cream shortening & sugar together
2.  add eggs
3.  make paste with coloring, water, and cocoa
4.  add paste to mixture
5.  add buttermilk, salt, and flour a little bit of each at a time until all 3 have been added entirely.
6. add vanilla
7. mix soda a vinegar- hold over batter to catch foam
8.  quick add and beat.

2 layers
350 degrees
30 minutes.

ICING

3 Tablespoons of flour
1 cup of Milk
1 cup sugar
1 cup butter
1 teaspoon vanilla

1. Cook flour and milk until thick, then let cool
2. cream sugar and butter, add vanilla, cream until fluffy.
3. blend creamed mixture with cooled mixture
4 DO NOT BEAT, just blend the two together.


Ice cake in pan
Remove small piece from center for Grady.

Gingerbread Cookies

Gingerbread Cookies 101
174 Reviews
Recipe courtesy of Rick Rodgers, Christmas 101, Random House, 1999
The dough must be chilled for at least three hours and up to two days. The cookies can be prepared up to one week ahead, stored in an airtight ...   More
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1 video | Gingerbread Cookies (03:07)
Yield:Makes about 3 dozen (3-inch) cookies
Level:Easy



Gingerbread Cookies (03:07)
Jill Cordes takes a behind the scenes look at the Food Network Kitchens.
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg
Royal Icing (recipe follows)





ROYAL ICING
1 pound (4 1/2 cups) confectioners' sugar
2 tablespoons dried egg-white powder
6 tablespoons water
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Directions
Watch how to make this recipe.
Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)
ROYAL ICING
Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.
This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.
When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.
Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.
In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)
To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.
Traditional Royal Icing: Substitute 3 large egg whites for the powder and water.
Recipe courtesy of Rick Rodgers, Christmas 101, Random House, 1999

Read more at: http://www.foodnetwork.com/recipes/gingerbread-cookies-101-recipe.html?oc=linkback

Double Chocolate Zucchini Bread

4.5 stars based on 51 votes

This Double Chocolate Zucchini Bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.  It has a deep chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it’s not so sweet that it tastes like dessert. It’s also loaded with zucchini, so there’s some virtue in it.

Begin by grating your zucchini. I use a food processor but you can also do it by hand with a box grater.

Next, melt the butter in a large mixing bowl.

Add the brown sugar.

And stir until smooth.

Stir in the eggs and vanilla, then set aside. (Note: it’s important to stir the brown sugar into the melted butter before adding the eggs, as the hot butter alone could cook the eggs.)

Next, whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.

Add it to the wet ingredients.

And stir to combine — it will be very thick.

Next, add the grated zucchini and chocolate chips.

And stir until well combined. It will still be very thick — that’s okay.

Transfer the mixture to a greased loaf pan, and spread the batter evenly with a spatula.

Bake for about an hour, then let the loaf cool in the pan for about ten minutes.

Turn the loaf out onto a rack to cool completely. It’s delicious right out of the oven but it’s best to wait at least an hour to slice it, otherwise it may crumble a little. Enjoy!

Note: My starting point for this recipe was this recipe from King Arthur Flour. I replaced the vegetable oil with butter, swapped out the honey for more brown sugar, and reduced the salt.

Chocolate Zucchini Bread

By Jennifer Segal

Servings: One 8-1/2 x 4-1/2-inch loaf

Total Time: 1 Hour 20 Minutes

Ingredients

• 1 stick (1/2 cup) unsalted butter
• 3/4 cup plus 2 tablespoons light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife
• 1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso powder or instant coffee (optional)
• 2 cups shredded zucchini (from 1-2 zucchini), gently packed
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees and grease an 8-1/2" x 4-1/2" loaf pan with nonstick cooking spray.
2. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
3. Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
4. Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
5. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

Nutrition Information

• Per serving (16 1/2-inch slices servings)
• Serving size: 1 slice
• Calories: 231
• Fat: 10g
• Saturated fat: 6g
• Carbohydrates: 33g
• Sugar: 21g
• Fiber: 1g
• Protein: 3g
• Sodium: 184mg
• Cholesterol: 41mg

One-Pot Pasta with Spinach & Tomatoes Ingredients

One-Pot Pasta with Spinach & Tomatoes

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 6 garlic cloves, finely chopped
• 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
• 1 1/2 cups unsalted chicken stock
• 1/2 teaspoon dried oregano
• 8 ounces whole-grain spaghetti or linguine
• 1/2 teaspoon salt
• 10 ounce fresh spinach
• 1 ounce parmesan cheese, grated

Directions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

Stir to submerge noodles in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done. Uncover; stir in salt.

Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese, and serve.

Nutrition Information

Serves: 4|  Serving Size: 2 cups pasta mixture + 1 tablespoon cheese

Per serving: Calories: 334; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 6mg; Sodium: 540mg; Carbohydrate: 56g; Dietary Fiber: 10g; Sugar: 7g; Protein: 14g

Nutrition Bonus: Potassium: 696mg; Iron: 21%; Vitamin A: 135%; Vitamin C: 45%; Calcium: 16%