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By Laura Estes
Special to The Journal 

Welcome to My Kitchen

 

Last updated 9/9/2021 at 10:50am



Apples, zucchini and back to school snacks. How can we combine the bounty of early fall with the need for afterschool snacks? Granola is a favorite of many and may include dried apples and other dried fruits. I recently tried a recipe for Slow Toasted Granola made in a slow cooker. Applesauce is included in the granola coating. The recipe comes from the Better Homes and Gardens recipe site.

Slow Toasted Granola

1/2 cup honey

1/2 cup applesauce

1/4 cup canola oil

1/4 cup peanut butter

1 tsp cinnamon

5 cups regular rolled oats

1/2 cup sunflower kernels

2 Tbsp flaxseed or wheat germ

1/2 cup golden raisins

1/4 cup chopped dates

Lightly coat slow-cooker crock with cooking spray.

In a small bowl whisk together honey, applesauce, oil, peanut butter and cinnamon.

In prepared slow-cooker, combine oats, sunflower kernels and flax seed. Stir in honey mixture.

Place lid on the cooker offset a bit to vent it. Cook on high heat setting about 2 1/2 hours or until toasted, stirring every 30 minutes.

Add raisins and dates, tossing gently to combine. Turn mixture onto a large sheet of foil or a large baking sheet to cool.

Note: I used 1/2 cup snipped dried apples in place of the chopped dates.

While we are enjoying the sunny days at the end of summer, you can sun-dry apples. No need for a dehydrator. Slice apples 1/8 inch thick into a bowl of salted water, 1 tsp salt per gallon. Let stand for 10 minutes, then drain. Lay apples in a single layer on cooling racks in the direct sun until completely dried. This usually takes several days. Store in airtight containers when dried.

Economizing cooks have known for many years that applesauce may be substituted for part of the fat in recipes. Cooked and pureed zucchini may be used in the same way. If you want zucchini to replace applesauce, add 1 teaspoon of lemon juice per cup of puree.

Zucchini Yeast Rolls, a recipe I received from Cindy Bell, uses pureed zucchini. The rolls make great afterschool sandwiches or light dinner rolls to accompany the evening meal.

Zucchini Yeast Rolls

1 cup cooked, mashed or pureed zucchini

1/2 cup granulated sugar

1/2 cup shortening or butter

1/2 tsp salt

1 cup milk

1 packet or 2 1/2 tsp active dry yeast

1/2 cup lukewarm water

5 cups all-purpose flour

In a small saucepan combine cooked zucchini, sugar, salt, shortening and milk. Heat to 110 degrees, stirring until shortening is melted.

In a small dish, dissolve yeast in lukewarm water. Combine with zucchini mixture in a large mixing bowl. Stir in flour and mix well. Dough will be very soft.

Let mixture rise in a warm place until double in bulk. Punch dough down and form into rolls.

Place rolls on a well greased baking pan and let rise again until double in size.

Bake in a preheated 400-degree oven, 15 to 20 minutes, until golden brown. Yield: 12 to 15 rolls, depending on size.

Prepare zucchini puree in large batches, then freeze to use in recipes throughout the winter. Wash and cut zucchini into large chunks and remove seeds. Cook in water to cover until very soft, drain well and mash or puree. When cooled, package in ½- to 1-cup portions and freeze.

Sneaky Tip: add pureed zucchini to soups, stews and chili for added vitamins and fiber.

Most kids of all ages like pizza. Add this recipe for Apple Pizza Pie to your next pizza night menu. It bakes at 450 degrees, so its easy to slide into the oven when you take out the main dish pizzas

Apple Pizza Pie

Crust:

1 1/4 cups all-purpose flour

1/2 tsp salt

1/2 cup shortening

1 cup shredded cheddar cheese

1/4 cup ice water

Topping:

1/2 cup powdered non-dairy creamer

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1/3 cup sifted flour

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 cup butter

6 cups peeled apple slices, 1/2 inch thick

2 Tbsp lemon juice

Make crust by combining flour and salt, then cut in shortening until crumbly. Add cheese. Sprinkle ice water over mixture gradually; shape into a ball. Roll pastry into a 15-inch circle on a lightly floured surface. Place on pizza pan and turn up edges.

Mix topping by combining creamer, sugars, flour, salt and spices. Sprinkle half of the mixture over crust. Cut butter into remaining half of the mixture until crumbly.

Arrange apple slices in overlapping circles on the crust. Sprinkle with lemon juice and the remaining crumb mixture.

Bake in preheated 450-degree oven for 30 minutes or until apples are tender. Serve warm. Yield: 12 slices.

Note: if you prefer, pulverize 1/2 cup powdered milk in blender, to replace the creamer.

Cooler nights will slow the setting of cucumbers. If you have more cucumbers than you can use fresh but not enough to canning pickles, try this recipe for Refrigerator Pickles, adapted from a recipe by Gail Morse in Ideals Magazine.

Refrigerator Pickles

2 quarts sliced cucumbers

1 large onion, halved and sliced

2 cups granulated sugar

2 cups cider vinegar

1/4 cup pickling salt

3/4 tsp celery seed

3/4 tsp turmeric

1 tsp mustard seed

Mix onion and cucumbers and pack into a half-gallon jar or two quart jars.

Combine sugar, vinegar, salt and spices in a large bowl or measuring cup and stir until the sugar dissolves. DO NOT HEAT. Pour over cucumbers in jar/s. screw on lids. Refrigerate 5 days before using. Keep refrigerated. Yield: 2 quarts.

– Share your favorite recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Plant daffodil and narcissus bulbs now until ground freeze for spring blooms the deer will leave alone.

 

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